Around The World Cheese

France's Tomme De Savoie Is An Alpine Delight

2020-12-27T16:18:00.007-05:00

Tomme De Savoie (Tum-duh-sav-wah) is produced the Haute Savoie region of France which borders Switzerland and Italy. It is an area that is defined my towering mountains and deep valleys that are dotted with quaint villages. The cheese production here is strictly seasonal. During the winter months the dairy herds are housed in barns located in the valleys and are fed silage. This type of food does not produce the high grade of milk needed to produce top quality cheeses therefore cheese is not produced during this time. When spring arrives the dairy herds are walked up into the mountains to graze on the mountain flowers and grasses throughout the summer and into very early fall. During this time the milk that is produced is at its finest quality. In the late fall and winter the cheeses made from the spring and summer milk have been aging and are ready to be sold. The great cheese Reblochon is also produced in this region.

Details: Tomme De Savoie is available as both pasteurized and raw milk versions, when found always choose the raw milk version. Tomme De Savoie is a semi-firm pressed cow's milk cheese that has an inedible fuzzy natural hard rind which came be somewhat thick. The new cheeses are aged from 3 to 6 months. The interior paste will usually have small holes throughout and will vary in color from straw to light beige. The forms that are produced range in size from 3 to 12lbs. The flavor of Tomme De Savoie will present a slight hint of salt along with mild raw beef and hazlenut undertones. This is a wonderful rustic cheese and well worth its purchase price.

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Shopping tor Tomme De Savoie: as with most firm cheeses avoid any that have a dry or cracked rind, and gray or red tinged interior paste as they are signs of a cheese gone bad. There are many non authentic Tomme De Savoie cheeses being imported to the US now. When shopping for this cheese be sure to read the label it should clearly say made (fabrique) in Savoie and raw milk (au lait cru). The inferior quality brands will say aged (affine) in Savoie. These brands are made elsewhere and are only aged in Savoie. They are less expensive but are really not worth the money you would pay for them so once again CHECK THE LABLES. The Perrin brand is the best importer of authentic Tomme De Savoie to the United States and can usually be found in Whole Foods or Wegmans.

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Wine Paring: since Tomme De Savoie is not an assertive cheese so it will go very well with both light or fruity reds and whites.

Reblochon A Great French Cheese From The Savoie Region

2020-06-17T20:26:00.000-04:00

Reblochon (reh-blo-shaw) is produced in the Haute Savoie region of France. The Haute Savoie is a region nestled in the mountains near the Swiss border and has abundant lush valleys where the dairy cattle graze. Reblochon has received its Appellation D'Origine Controlle (AOC) so you can be sure that its producers maintain its strict methods of production. Most cheese making in the Savoie stops between November and February due to the lack of fresh grass and flowers for grazing, during this time the cows are fed silage which tends to not produce high quality milk.

Details: Reblochon is a pressed, cooked curd cow's milk cheese. It is available in both pasteurized and unpasteurized versions in the United States The unpasteurized version is allowed in the US provided it is aged at least 61 days before being imported into the country. After being pressed into 1 pound disks the new cheeses are washed in brine to aid in creating the rind. A thin rind is produced which is considered edible but many find it unappealing due to its velvety texture and appearance. Be aware this is definitely a stinky cheese but it is not overpowering like French Muenster or Epoisses.
The interior paste will have a bone color and a soft consistency like Brie. Reblochon will have a flavor that is sweet and an undertone of hazelnuts accompanied by a barnyard like aroma.

The Reblochon disks are packaged between two very thin wooden disks and then wrapped in thin paper. There are some coming packaged between thin waxed cardboard disks however this does not affect the quality or flavor of the cheese.

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Shopping for Reblochon: look for ones that are printed with Haute Savoie on the paper wrapping. Some will also have the name of of the town or area where they were produced and the words au lait cru on the wrapping. Some retailers sell half cuts, be sure to look for smooth rinds and white inner paste. Do not purchase any that look slimy, dried out or have a gray tinge to them. Also, the aroma should smell like a barnyard but not rank. Avoid any that are sitting in the cheese case wrapped in plastic. Reblochon can be found in most really good good local cheese shops, Wegmans and some Whole Foods Markets. It is worth the time spent looking for this great cheese.

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Serving Reblochon: This cheese goes well with crusty breads and dry French salami or thinly sliced French ham or with fresh fruit as a snack. Wrap any leftovers in wax paper, place in the refrigerator and try to finish them within a day or two.

Wine paring: Fruity whites and young reds from the Savoie region. If you are uncertain about this ask your wine merchant for assistance in finding the appropriate wine.

Ossau-Iraty The Pride Of The Pyrenees Mountains

2020-04-25T17:42:00.005-04:00

If you are looking for something different than Manchego then try this great French sheep's milk cheese. Ossau-Iraty received it’s Appellation D'Origne Controlle (A.O.C) in 1980 for the unpasteurized sheep’s milk version of this cheese. This wonderful sheep's milk cheese is produced in the area in and around the Pyrenees Mountains which form the border with Spain. Unfortunately the unpasteurized milk version is not allowed to be imported into the United States. Luckily the pasteurized versions that are imported to the United States are excellent. So with that said we will be discussing the pasteurized version as we proceed.

Details: Ossau-Iraty is produced from mid to late December, which is the birthing season, until mid July when the fertility cycle begins again and all milking and cheese making ends.The local sheep herds are brought up into the mountains to eat the aromatic wild grasses and flowers during this time. Ossau-Iraty is usually produced in small village cooperatives according to an ancient recipe that has been passed down for centuries. Brebis is the French word for sheep so you may see the words "fromage de brebis" printed on the labels of Ossau-Iraty.

First the freshly made curds are pressed into plastic molds to remove the water and whey. The new cheeses are then stacked on top of each other to press out any remaining water. They are then placed in a brine bath for two hours. Once the brine bath is complete the cheeses are placed in cold rooms or caves to start the aging process. The new cheeses are turned and hand rubbed with salt for about two months. As the cheeses continue to age they will then be rubbed with brine soaked cloths for another four months.

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Flavor: Aged Ossau-Iraty will have a natural rind that is inedible. The inner paste will be semi firm and have a slight yellow hue, it may also weep some of its butterfat (this is not a bad thing). Ossau-Iraty will have a flavor that is nutty, fruity and a hint of olives.

When shopping for Ossau-Iraty avoid any that have a cracked rind, fissures in the paste or a gray tinge. If you see butterfat pooling or weeping out of it, as noted above, this not a cheese that has gone bad, but it is a sign that it is quite ripe. If you purchase it in this condition you should eat it quickly and do not store it the refrigerator for too long. You should be able to readily find the pasteurized version of Ossau-Iraty in any good local cheese shop, Wegmans or Whole Foods Try to find the following brands Etorki, Onetik, Prince de Claverolle or Ishtara they are always consistently excellent. If you can not find Ossau-Iraty good substitutes are Idiazabal or Roncal if you are looking for great sheep milk cheeses

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Serving Ossau-Iraty: This wonderful cheese does well being served with raw vegetables, sweet peppers, French Ham and crusty breads. It is also nice slivered and tossed with tomatoes ground black pepper then drizzled with a good olive oil. Try serving it with sliced apples and pears as an after dinner treat.

Wine Pairing: Ossau-Iraty pairs well with a good Bordeaux and Rhone reds.

Fourme d'Ambert A Bold French Blue Cheese

2020-04-03T18:28:00.001-04:00

Well my friends it has been a while since I posted anything so I am going to try and make it up to you by reviewing Fourme d'Ambert another great French blue cheese. If you are tired of Roquefort try this one !

Fourme d'Ambert is an exceptional French blue cheese that is made in the area around the town of Ambert in the Auvergne region of France. Fourme Ambert has been given its much deserved Appelation d'Origine Controlee (AOC) certification. This certification ensures that the production of the cheese meets the standards set forth by the commission.

Details: Fourme d'Ambert is produced using pasteurized cow's milk. When the curds have formed, and the whey has been drained, they are pressed to remove any left over water. After this process the dried curds are placed into wooden molds that will form the eight inch high cylinders. The new cheeses are then pierced to allow for the growth of bacteria that create the wonderful bluing. The aging process can last from 2 to 4 months and will produce a brownish or grayish rind. Some purists say the natural rind is edible however my personal opinion is it is inedible. Some of the Fourme d'Ambert that is wrapped in foil will have a smooth or very thin rind which can be more palatable. So it is basically each individual's choice.

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Flavor and Appearance: Fourme d'Ambert will have a white inner paste which shows liberal veins of bluing. The paste is compact, smooth and notably not crumbly. The cheese will present a semi sharp flavor that is not salty and will have a woody and big fruity aroma. Try to find an longer aged cheese if you prefer the sharper blue cheese flavor and a younger version if you prefer a bit milder flavor, either way you will not be disappointed. Fourme d'Ambert would be a comparable substitute for British Stilton since they are both made from almost the same recipe however Stilton is more crumbly.

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Shopping for Fourme d'Ambert: When looking to purchase this wonderful French blue cheese check carefully for the following telltale signs of a cheese gone bad: a dried out appearance, a cracked rind, bitter taste or a gray interior paste. Industrial dairies in France are now producing some of the Fourme d'Ambert that is being imported to the United States. While these are not truly bad cheeses they are notably inferior when it comes to depth of flavor and aroma. You can tell these cheeses by their low levels of bluing and a tinge of yellow in the paste. So when you are out looking for an authentic Fourme d'Ambert try to find the La Memee or Roussel brands. Your best bet to find it is in a good local cheese shop, Wegmans, or Whole Foods. Ask your cheesemonger for a small sample to taste to see if it is what you are looking for.

Serving: Fourme d'Ambert enhances any salad or goes well with mixed sweet fruit and especially with fresh apples. It also works nicely as a nice after dinner treat. To add an interesting twist to your favorite pasta dish try using this blue cheese instead of Romano or Parmesan.

Wine Paring: Fourme d'Ambert goes well with bold Rhone, Burgundy and Bordeaux wines. Note that this cheese is good enough to elevate a weaker red wine.

English Cornish Yarg Cheese

2019-11-17T14:11:00.000-05:00

Cornish Yarg cheese is produced in the English county of Cornwall.

Details: Cornish Yarg is a pasteurized cow's milk cheese. Animal rennet is used to form the curds which are then pressed to remove the whey and water. After this process the pressed curds are placed in to round molds to form the cheese. The newly formed cheeses, which weigh about six pounds each, are covered with the fragrant leaves from local Cornish nettle plants. The cheeses are then ready to begin the aging process which creates a natural outer rind. The aging process lasts for a minimum of two months. Some Cornish Yarg cheese is produced without the nettle leave wrapping and it will have a grayish colored natural rind. This version may be a bit less expensive but it would be worth while to purchase the wrapped version if you have a choice.

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Flavor: The inner paste of Cornish Yarg is pale yellow and the inner paste is somewhat soft around the inner rind but it should not be oozy or runny. The rind of Cornish Yarg is edible but it is quite bitter so it is best to trim it off before serving. The nettle leaves impart an complex undertone flavor to the cheese that is peppery, grassy, herbaceous and lemony all at once. The cheese itself has a pleasant herbaceous fragrance. You can serve Cornish Yarg as table cheese with fresh fruit or as a stand alone cheese for a snack.

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When shopping for Cornish Yarg check to make sure the inner paste is not hard or looks dried out. There should be no apparent signs of mold on the inner paste and no off smelling odors.

Amazon is not carrying this cheese so you will need to search it out in a good local cheese shop, Whole Foods or Wegmans. Cornish Yarg is usually distributed by England's Neal"s Yard Dairy so you may find it easier if you ask your cheese monger what brands of Neal's Yard cheese they carry.

Wine Paring: Dry white wines like California Chardonnay or German Riesling. It also goes well with a pint of English ale.

French Bleu d'Auvergne Blue Cheese

2019-09-23T17:06:00.002-04:00

Bleu d'Auvergne is a wonderful pasteurized cow's milk blue cheese produced in the Auvergne region of France. Bleu d'Auvergne is an AOC (Appellation d'Origine Controlle) name controlled cheese and this assures the quality and production methods that are used to produce it.

Details: The cows in the Auvergne region graze in verdant pastures and produce large quantities of top quality milk. The method and recipe for producing Bleu d'Auvergne is centuries old and has changed little over time but there are now large producers so this blue cheese is available almost everywhere. The cheese is made into six pound wheels and is wrapped in foil. The outer surface is not really considered to be a true rind so it is edible but it is quite salty The interior paste is white or tending to light beige and will have a high concentration of blue veins.

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Flavor: Bleu d"Auvergne is a mild blue cheese so it is not nearly as sharp as Roquefort or Spanish Cabrales. You will be able to pick out hints of grass and to a lesser extent a nutty undertone.

When shopping for Bleu d'Auvergne do not purchase any that show signs reddening, browning or cracks in the outer surface. In addition ask for a small sample, if the cheese feels overly soft or has a rancid or any other odor not buy it.

If you can not find Bleu d'Auvergne good sustitutes are Maytag Blue, Spanish Picon or Fourme d'Ambert.

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How to serve Bleu d'Auvergne: It is a great addition to garden salads or blended into a vinaigrette or made into a salad dressing. It is also wonderful as an after dinner cheese served with sweet fruits.

Wine Pairings: Full bodied Rhone reds, fruity whites, sweet Sauternes, Riesling or a Sauvignon Blanc

French Saint Marcellin Cheese

2019-09-03T14:24:00.001-04:00

Saint Marcellin is a magnificent cow's milk cheese produced in the Dauphine region of France which is located above Provence. There are two versions that are produced, pasteurized and unpasteurized. The finished cheeses are small round 3oz disks. Both versions are excellent but when given a choice purchase the unpasteurized one.

Details: Saint Marcellin may come wrapped in chestnut leaves that have been dipped in white wine and tied with ribbon or raffia. The leaves are used to help ripen the cheese and they impart a fruity flavor to it. Most of the Saint Marcellin you will find in the US come without the chestnut leaf wrapping. It often comes in a ceramic or earthen crock type dish covered in plastic wrap with a label. When the cheese is young it will be crumbly and if it is wrapped the chestnut leaves will still be green. Many people enjoy it at this stage but an aged cheese will produce a much more pleasurable experience. As Saint Marcellin ages its leaf wrapping will turn darker and become somewhat wet as the whey begins to weep out of the cheese. During this process it begins to soften and liquify but does not get runny.

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Flavor: Saint Marcellin is imported to the US as fresh or aged. If eaten at its fresh stage the flavor will be tart and somewhat sour and the paste will be somewhat crumbly. As the cheese ages and the leaves lose their green color it makes an exceptional transformation.

Saint Marcellin at this stage will have developed a creamy texture and a wonderful fruity and nutty walnut flavor. It may also have acquired a few spots of blue mold, this not a bad thing, it is a sign of a mature cheese that is ready to be enjoyed..

As wonderful as the wrapped cheeses are the unwrapped variety is truly spectacular. They have a very slight crusty cover which may have some blue mold on it. As noted above this is not a sign of a cheese gone bad. Some Saint Marcellin will be labeled "cremier" these are produced by small local dairies in small batches and may be hard to find in the US. Most of the Saint Marcellin found in the US is labeled "affine" indicating that it is aged or ripened. Always try to find these versions, you will be amazed by their silky texture and strong walnut flavor, they are cheeses to be truly savored.

Serving and Storing: Saint Marcellin is wonderful as an appetizer with French olives and ham. It also preforms well with most salad courses and as a dessert cheese with fresh sweet fruits.

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When purchasing Saint Marcellin in the small crock press down on the plastic wrap to see if the cheese is soft or hard and buy accordingly. Always remove the plastic wrap as soon as you get it home. If you purchased a young cheese and want to let it age you can keep it in the crock but wrap it loosely in waxed paper or tin foil and store it the vegetable drawer of the refrigerator. If it is aged follow the same procedure if you do not plan to eat it right away. Saint Marcellin is usually quite easy to find in most good cheese shops and at Wegmans or Whole Foods.

Wine Paring: Sweet dessert wines or any Rhone reds

Spanish Mahon Cheese

2019-07-20T17:36:00.001-04:00

In Spain Mahon is second in popularity next to Manchego, Spain's most famous Cheese. Mahon has been given Denomination of Origin ( D.O.) and is produced exclusively on the small island of Menorca off the coast of Spain in the Balearic Sea.

Details: Mahon is produced in two versions, pasteurized which is factory made and unpasteurized which is farm made and considered to be artisanal. The fresh curd is chopped, then pressed to remove the whey and placed on square sheets of cloth. Each cloth is then gathered up by the corners and tied up in the center. This process forms a distinctive shaped square cheese with rounded edges. The newly formed cheeses are then ready to begin the aging process which can last up to two years. Mahon can be found in various stages of aging. Fresco is aged about two to three weeks, semi Curado is aged for two to three months, Viejo is aged for six months and Anejo is aged from eighteen months to two years. The aging process produces an inedible hard smooth light golden rind which darkens as it ages. The inner paste is light amber when young and progresses to dark gold at the Viejo and Anejo stages. Older versions with also have many small holes throughout the paste.

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Flavor, Serving and Storing: The overall flavor of Mahon is determined by its age. The fresco version has a mild nutty flavor and is very aromatic. As its age progresses its flavor will become bolder and more complex and gives off a sharp, salty, buttery flavor with a hint of nuts. Mahon has a pleasant fruity aroma at all ages. A young Mahon should be wrapped in plastic wrap and kept in the refrigerator's vegetable bin, aged Mahon can be wrapped in tin foil and kept refrigerated where it should last at least two weeks. Mahon can be served thinly sliced, drizzled with olive oil and sprinkled with tarragon and black pepper. It can also be served sliced with thinly sliced smoked ham in a sandwich or as an appetizer with fresh sweet fruit.

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Purchasing: When buying Mahon try to find ones that are aged at least two months. If you can find a Viejo or Anejo version do not hesitate to purchase it because they are quite uncommon and you will be in for tasty surprise. Do not purchase Mahon if it is overly soft, discolored, looks dried with a cracked rind, or has mold on the inner paste. You can buy Mahon in most good local cheese shops, Whole Foods, Wegmans or online at Amazon.

Wine Paring: Mahon pairs well with all red Spanish wines and surprisingly well with beer.

Swiss Emmental Cheese

2019-05-27T21:14:00.002-04:00

SwissEmmental is an unpasteurized partially skimmed cow's milk cheese that produced in both France and Switzerland. Both of these cheeses are world renowned for their excellent flavor and the iconic holes in their paste. The holes are created by bacteria that give off carbon dioxide gas which expands during the aging process forming pockets within the paste.

Details: Swiss Emmental is made in the Emme River valley in the Canton of Bern and is known as an alpine style cheese. Animal rennet is used to form the curds which are heated to create the desired texture. After draining, the curds are manually pressed to remove any remaining water and whey. They are then placed in molds and aged for at least six months. The cheeses that are produced are massive with weights ranging between 175lbs to 220lbs and are about 9 inches thick. The rind will be flat and smooth and have a beige or slight yellow color and the red Swizerland trademark stamped on its top.Swiss Emmental has a low salt content and no salt is added to the curds during production. Any saltiness that may be noticed is produced by the brine bath which helps to form the rind. The interior paste will be a pale yellow and have random and various sized holes throughout. The flavor of Swiss Emmental expands on the palate and will reveal a nice nutty flavor and mild bite on the finish.

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Details: French Emmental is produced in the Jura mountains and is also considered an alpine style cheese. It is made with partially skimmed raw cow's milk. The methods of production for French and Swiss Emmental are identical the main difference is that French Emmental has varying ages and has a more complex flavor The young age is mild and is best for fondue, mid-aged has more complex flavor and the extra aged version has a full bodied nutty flavor and works well melted over gratins or potatoes and is an excellent table cheese. Authentic French Emmental will be stamped with "Emmental Francais Grand Cru on its rind but it is much less common in the United States than its Swiss sister.

Overall Emmental is a great cheese when thinly sliced and used on sandwiches or shaved over salads. It also goes well with most fruits, meats and crusty breads. It is often the major cheese used in fondue.

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When shopping for Emmental do not purchase any that are significantly weeping its butterfat or that has any mold on the rind or the interior paste. Emmental dries out fast when sliced thin so try to avoid any that has been pre-sliced and left to sit out. It is best to keep it in the vegetable bin of the refrigerator wrapped tightly in plastic wrap. Try to find authentic Emmental and stay away from the banal pasteurized domestic versions like and other pasteurized imposters. Keep in mind that authentic Emmental is not sold by brand names.

Wine Paring: Light fruity reds like Beaujolais and Rhone reds or spicy whites like any Alsace and dry Vouray for French Emmental.

Swiss Emmental pairs well with light fruity reds like French Bandolor big reds like Saint-Joseph and light fruity whites like Swiss Fendant or Muscadet.

Garrotxa: A Superb Goat Cheese From Spain

2019-05-14T15:28:00.004-04:00

Garrotxa (ga-ROW-sha) is an exceptional goat cheese from the Catalonian region of Spain. Garrotxa is produced by using pasteurized milk from free range goat herds that feed on the local grasses and herbs. It is normally aged for three weeks but can be aged up to seven weeks. Since it is pasteurized there are no United States importing restrictions on it, however, it is somewhat difficult to find in the US. It should be able to be purchased from a good cheese shop that carries a wide variety of Spanish cheeses or check out Whole Foods or Wegmans markets.

Details and Flavor: Garrotxa is a small cheese, about 2lbs, with a very thin gray moldy micro-fiber like inedible rind that should be removed. The interior has white paste that is somewhat moist, and dense but not hard, older versions will be drier. The flavor is mild and not overtly goaty but does possess nice herb flavors that represent Thyme and Rosemary with a nutty overtone. Garrotxa melts well so you can experiment with it in your recipes. Try spreading some Spanish quince paste (membrillo) or honey on a slice of Garrotxa as an afternoon snack.

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Notes: When shopping for Garrotxa do not purchase any that are cracked or have any mold on the INTERIOR paste. Garrotxa will stay fresh once it is cut for about two weeks if kept alone wrapped in paper and covered with tin foil in a vegetable bin of the refrigerator. Garottax can be served with crusty bread, cured meats, sweet fruits and soft nuts. It is also a great table cheese eaten by itself, saved over salads or melted over potatoes or other vegetables.

Wine Pairings: Spanish red wines like Rioja or white wines like Pinot Gris or Chardonnay

Italian Parmesan Cheese

2019-03-25T15:06:00.001-04:00

Parmesan is one of the world's best known cheeses and is officially known as Parmigiano Reggiano cheese. I will using it's more common name throughout this discussion. Parmesan production dates back to the 13th century when it was made by Benedectine and Cistercian monks. Thankfully modern methods of cheese production have not altered this traditional hand crafted masterpiece and it is considered, by most cheese experts, to be the world's best cheese. Parmesan is DOP certified and can only be produced in the small area bordered by the provinces of Bologna, Mantua, Modena, Parma and Reggio Emilia. Therefore the total production is moderate in relative terms but is of an extraordinarily high quality and consistency. The wheels that are produced usually weigh in at 80lbs.

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The Santa Rita Co-op Dairy, which is located near Modena, produces only DOP Certified Organic Parmesan cheese. The following description of production relates to this particular Dairy. There are eight family farms incorporated into the Santa Rita Dairy Co-op. These farms are in the towns of Pompenno and Selva which are located in the Modena Appennini mountains. The altitude here varies from 2000 feet to 2400 feet and provides warm days, cool nights and lush farmland for grazing cows and goats. Parmigiano Reggiano is know also as a hard mountain style cheese. The Santa Rita Co-op was certified Organic 10 years ago and has been exclusively producing high quality hand crafted organic Parmesan cheese. The Co-op produces ten 80 pound wheels of organic cheese per day that are marked with the Consorzio de Parmigiano-Reggiano registration number 2895, this number identifies and certifies the producer. All of the cows in the co-op are fed only certified Organic grass and hay that is grown on the eight individual farms. The processing plant is centrally located near all of the farms so the milk does not travel long distances to be processed. All of these factors contribute to a superior final product.

Details: Each wheel of Parmesan is made from two separate milkings. The evening milking is poured into large containers and allowed to rest. In the morning the cream that has risen to the top is skimmed off and the remaining milk is then combined with the morning milk and allowed to form curds. This combination of milk is then heated at 90 degrees and the whey is separated out by a vigorous turning action. The remaining curds are then reheated and then allowed to rest and cool for 30 minutes. Next the curds are placed in cloth bags to cool and drain. The cooled curds are then placed in the traditionally shaped wooden molds and pressed to expel any leftover whey and to form the cheese. The pressed cheeses are then immersed in a brine bath for 21 days. The brine bath allows the outer rind to form and harden and starts the aging process. The new cheeses are then rinsed and cleaned and then allowed to age for 30 months in climate controlled "warehouses". This long aging process allows the cheese to fully develop its legendary flavor.The finished cheese will have a hard outer rind that is considered inedible, however it can be cut up and added to soups or broths to add extra body and flavor to them. Once cut open the interior will have a straw color that is hard and somewhat flinty.

Flavor: An aged Parmesan cheese will have a mild aroma but an extraordinary full and complex flavor. Subtle flavors such as the spices nutmeg and ginger, a mild salty hint, and a nutty flavor like walnuts, can be noted. Parmesan is considered to be a "grana" or granular cheese meaning that when grated it will produce fines grains. Parmesan is normally thought of and used for grating over pasta dishes but it is also a great table cheese that when well aged will melt in your mouth and allow its full flavor to expand. In Italy it is often served at the beginning of a main meal with figs, ripe melon or grapes. As an antipasto try it with prosciutto drizzled with extra virgin olive oil, it also works well sliced in garden or vegetable salads. The fat content of Parmigiano is quite low at about 28% to 32%.

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When shopping for Parmesan look for large portions of the whole wheel and ask that your piece be cut from there. Try to avoid Parmesan that is pre-cut into smaller pieces and wrapped in plastic wrap. Although it is hard to ruin this cheese it is always better to get the freshest piece possible. However if allowed to dry out it will become rock hard and will have little or no flavor. Ask for a sample if you are unsure of its quality. Do not grate this cheese and then store it in the refrigerator because it will rapidly lose its flavor, therefore you should only grate what you know you will use. Store your larger pieces in the refrigerator wrapped in a damp piece of cheese cloth and aluminum foil. Any mold that may form can be scrapped off without any damage to the rest of the cheese. You can rub a little olive oil on the exposed faces of the cut cheese to inhibit the formation of mold on the surface of the cheese itself. Any mold that may form will only be on the oil and can simply be rubbed or washed off.

Substitutes for Parmesan cheese: In reality there is no true substitute for true Italian Parmesan cheese. However, if you are looking for acceptable alternatives try Grana Padano which is less expensive and somewhat less flavorful or
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Wine parings: Chianti Reserva, Brunello, Barolo, Barbaresco, Salice Salentino, Valpolicella or with a dessert wine like Moscato or Vin Santo.

Mascarpone Flavor And Uses

2019-03-09T19:38:00.002-05:00

Mascarpone in the strictest sense is not really a cheese since it is not made with rennet or any other starter to form curds. It's production is quite simple. The cream from cow's milk is poured into cheese cloth or muslin bags and lemon juice is poured over the cream and it is left to drain. The lemon juice contains citric acid which removes the whey in the cream. After the whey has been expelled the coagulated mass of high lactose heavy cream is left in a cool room for 2 days. The result is a milky white soft and smooth cream.

Mascarpone owes a lot of it's popularity from being the main ingredient in the ever popular dessert tiramisu. It's production began in the Lombardy region of Northern Italy but it is such a simple "cheese" to make that it is now made almost everywhere.

Flavor and uses: Mascarpone has a buttery lactic sweet taste, and is not salty or acidic. As in it's production it has a simple almost neutral flavor that does not overpower a recipe. However mascarpone shines as an ingredient and it can be used to thicken soups or pasta sauces. It can also be blended with fresh herbs to be used as a dip, spread on croissants or crusty bread or as a simple dessert dolloped on top of sweet fruits and drizzled with honey. Mascarpone has a very short shelf life after it's container has been opened so plan on trying to use it as quickly as possible.

Substitutes for Mascarpone that would work in similar ways are English clotted cream and crème fraiche. Clotted cream might need to be thickened to work in some recipes and crème fraiche has a slight acidic tang so be aware of that when planning on using it in recipes that tend to be sweet.

Mascarpone can be purchased in almost every supermarket or any local specialty food store. When shopping for it do not buy any that are near or past the expiration date. If you open the container and it tastes bitter discard it because it is past it's usability.

An Easy Vegetable Salad Recipe Using Sliced Parmesan Cheese

2019-02-25T15:36:00.001-05:00

Another Great Recipe using Parmigiano-Reggiano

(Parmesan) Cheese

This is a colorful salad that is light and refreshing. It is easy to prepare and is nice to serve during the summer as a salad course or a midday treat with a nice Italian wine.

Prep time 30 min. Serves 6

Ingredients

1 lb of cleaned beets without the tops

3 oranges peeled and separated or sliced

12 leaves from hearts of Romaine lettuce

1/3 cup of cleaned walnuts

3 Tbsp. of orange juice

1 tsp. of lemon juice

1/4 tsp. of salt or to taste

3 Tbsp. of walnut oil or extra virgin olive oil

2-3oz of Parmigiano-Reggiano (Parmesan) cheese slivered as thin as possible (use a vegetable peeler)

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Prep and Cooking

1) Boil or steam the beets until they are tender, let cool and then pat dry and slice thin

2) Place 2 leaves of Romaine lettuce on each plate

3) Arrange the beet slices and the orange sections in an overlapping pattern over the lettuce
4) Place the walnuts in the oven and toast until slightly golden brown (about 10 min.)
5) When ready finely chop the walnuts and sprinkle over the beets and oranges

6) Whisk the orange and lemon juices with the salt. Then add the walnut or olive oil while continuing to whisk the mixture.

7) Pour the dressing over each salad

8) Arrange the cheese slivers in a circle around the outside of the salad

9) Season with fresh ground black pepper

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This wonderful salad is complimented by a glass of wine like Chianti Riserva, Barolo or Barbaresco

Hirtenkase A Great German Mountain Style Cheese

2019-02-08T18:20:00.001-05:00

I took a Rhine river cruise in Germany with my family and enjoyed it immensely. While on board ship the topic of Oktoberfest was brought up several times by our fellow shipmates. German beer was the focal point of most of these conversations but I was surprised to hear several people rave about German cheeses. Now being a cheese monger I am always looking for new and exciting cheeses to sample and hopefully to import back into the US. Our host and guide, after hearing our cheese conversation provided us with a truly great cheese named Hirtenkase which translates loosely as shepherd cheese.

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Details: Hirtenkase is produced during the summer months in the Allgau Mountains of Germany. The dairy farmers in this region allow their cows to eat only fresh mountain grass during the summer and hay during the winter, no silage, therefore they produce a very high grade of milk. This system of pure grazing and cheese production is similar to the one employed by Swiss dairy farmers. Hirtenkase can truly be considered a great mountain style cheese and can proudly stand next to Gruyere, Emmentaler and Fontina Val D'Aosta.

Flavor: When aged it has a hard outer rind and the interior paste is hard and flinty with an orange tint. It has a slight citrus/ apple aroma and nutty and butterscotch flavor that lingers on the palate, I personally think that it has a much deeper flavor than French Comte

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The Hirtenkase cheese that is produced in the summer starts arriving in small quantities beginning in late September and its availability ebbs during late March, so now would be a great time to search it out. Hirtenkase is a great table cheese and can be served with grapes , figs, dates and nuts. Also try shaving it over a salad for a nice appetizer, melted over vegetables or for fondue. Check out this link for a great Hirtenkase recipe .

As for wine pairings serve it with a good Merlot or any big red German wine . It also goes well with good hearty German beers during Oktoberfest.

8 Quick Gourmet Panini Recipes

2019-02-01T17:57:00.001-05:00

Panini

What is a panini you may ask. Well it is really just a grilled sandwich, but it can become much more if you put some thought into its ingredients. The limits are only the ones which you impose on yourself. Try a goat cheese with sliced fruit panini for a midday snack. There is no end to the possibilities! Now for just for a few basics for making a panini.
Ideally I would suggest that you purchase a panini grill or panini press as it will make your life easier if you plan to make paninis more than just a few times. Frying them on a skillet works but can become a bit messy when trying to flip them over and the cooking time will be a bit longer.

When selecting a panini grill try to find one where you can regulate the heat and the pressure on the sandwich. Also look for one that will allow you to take off the grates so clean up will go smoothly.

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Try to use a bread like ciabatta, a French baguette or thick crusty Italian bread cut down the middle. The idea is to have just enough bread so that your ingredients don't squirt out or that your bread is so thick that you only notice the bread. Then brush on a bit of olive oil on the outside of the bread before you grill it, add your sandwich ingredients and grill away!

Here are a few of our favorite paninis try them if you like or start creating paninis with your own ideas.

Set Your Grill at 375 degrees and just enough pressure to compact the slices of bread. For the following combinations feel free to use any type of bread you like.

1) Roasted Ham, Sonoma Dry Jack Cheese spicy mustard

2) Serrano Ham, Idiazabal cheese, and sun dried tomato pesto

3) Madrange French Ham, organic Morbier cheese, and Dijon mustard

4) Herbed Salami, Ossau Iraty cheese and basil pesto

5) Soppressata, Pecorino Tuscano cheese, and roasted red pepper pesto

6) Finocchiona, Taleggio cheese and cilantro chutney

7) Herbed Salami, Pecorino Tuscano cheese, and sun dried tomato pesto

8) Mozzarella, tomato, avocado, romaine lettuce and roasted red pepper pesto

Brindamour A Wonderful Herb Covered Sheep's Milk Cheese

2019-01-28T12:51:00.000-05:00

Brindamour

Brin d'Amour

Brindamour is an herb covered sheep's milk cheese produced on the island of Corsica. It is also known by the name Fleur du Maquis (flower of the maquis) which references the ubiquitous brambly underbrush that covers the island. This cheese is Corsica's most famous cheese and is made entirely by small independent farms and dairies. It is transported in bulk to the major markets on the French mainland for distribution around the world. Brin d'Amour is usually made from unpasteurized sheep's milk but the cheeses you will find in the United States will almost always be the pasteurized version due to its short aging time. These versions are usually called Fleur du Maquis . Both versions are very good so this is not a major issue.

Details: Brindamour is a rindless cheese that is densely covered with dried herbs which impart their flavors to the cheese. It is shaped into round edged squares or round disks that weigh about 1.25 to1.75lbs each. The types of herbs used varies by the producer but they are always locally grown. The most popular herbs being used are rosemary, thyme, and savory, in addition to juniper berries, and coriander seeds.

Flavor: When Brindamour arrives in the US it is young and has been aged for about two weeks. The inner paste will be pure white, soft and moist but not wet and will have a mild flavor. It can be bought this way, but many cheese sellers let it age for one to two months to develop its true flavor. At one month the interior paste will be bone white and a bit runny and will have taken on a nutty sheepy flavor. If you find Brin d'Amour with faded and dried out herbs it will feel harder because the interior paste has thickened. At this point it will be close to two months old and will have lost most of its moisture. The flavor will have evolved and will now be much stronger but not extremely sheepy and the herb flavor will be more pronounced. This is a great cheese at this stage.

The entire cheese is edible but the coating of herbs can be tough to chew through so just scrape them off. You may see spots of mold on older versions but they can easily be scraped off.

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When shopping for Brindamour ask your cheese retailer approximately how old the cheese is so you can get the age that you want. Remember all stages of ripening are wonderful and you may want to try them all to see which ones you prefer. This is a hearty cheese but ask for a sample to see if the age is right for you. Do not be turned off by the faded color of the herbs or specks of mold, as noted above this is a natural process of aging and it will give you an indication as to how old it might be. NOTE: You may also find another Corsican cheese like Brindamour named Niolo, it is not very common but a few really good gourmet cheese shops may some in stock.

Serve Brindamour at lunchtime as a salad course that contains olives, tomatoes, ripe fresh peppers and savory greens. This is also a great table cheese served with a glass of wine.

Wine Pairing: Sharp earthy reds from Corsica like Sciacarello and Patrimonio if you can not find them look for similar reds from France and Italy.

Swiss Raclette The Famous Swiss Melting Cheese

2019-01-19T21:14:00.000-05:00

The name Raclette traces its name back to the French word racler meaning "to scrape". Swiss Raclette in essence is really a group of similar cheeses that are produced in small towns and dairies. The names of the cheeses reflect the names of these towns and dairies . Raclette cheeses are made from raw unpasteurized cows milk although there are some pasteurized versions available. The milk for Raclette comes from cows that graze on grass and flowers in the high alpine meadows of Switzerland and is considered a mountain style cheese.

Details: The production of Raclette is localized and is made using time honored traditions. The fresh curds are gathered and placed into hand carved wooden molds and pressed to expel the excess water and whey. The newly formed cheeses are then soaked in a brine solution and brushed with a yeast solution which helps to form the hard outer rind. They are then placed on wooden benches and left to age for three to six months in local cellars. The aged cheeses do not have any holes and will have a faint yellow inner paste that is semi-firm and an inedible dark beige rind. The wooden molds used to age the cheeses leave impressions of the name of the town or dairy where they were produced on the rind.

Flavor: Raclette has a stronger flavor and is smoother and less hard than Gruyere. The flavor is nutty and not too salty however longer aged versions are sharper and more pronounced.

When shopping for Raclette look for a dark beige rind that does not look dry and is not cracked or shows signs of reddening or mold. Try to find cheeses from the canton of Valais with the names Bagnes, Conches, Gomser, and Orsieres on the rind. Swiss Raclette is more difficult to find than the French version but it is worth looking for. Raclette can be found in most cheese shops or on line at Amazon. Raclette Cheese

Since Raclette is produced as a 12 pound wheel it is usually bought in smaller wedges and heated in the oven or on a Raclette grill. When the cheese is melted in the rind it is shaved onto casseroles or hot vegetable dishes. Raclette is often a component of cheese blends for fondue along with Gruyere, Emmental or Appenzeller and is also a wonderful table cheese served with fresh fruit.

Wine Pairings: white Swiss Fendant or light fruity reds or any Beaujolais.

Alpha Tolma Vermont Alpine Style Cheese

2015-06-10T21:28:00.000-04:00

Over the recent extended Memorial Day weekend I had the pleasure of visiting the Jasper Hill Cellars and Creamery in Greensboro Vermont.The facility is state of the art and simply quite amazing. I was truly impressed by the attention to detail throughout all the stages of production and aging of their cheeses and the mandatory sanitary procedures throughout the facility.

I will be reviewing all of the cheeses that are produced or aged at Jasper Hill. I would like to note that all of these cheeses are wonderful examples of artisan cheese production and affinage.

The Cellars at Jasper Hill is an innovative 22,00 sq ft underground facility. The Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheesemakers so that they may access the burgeoning market for artisan cheese nationwide.

I would like to thank the marketing team at Jasper Hill for allowing me to liberally use their ad copy and photos.

ALPHA TOLMAN is named for a philanthropic dairy farmer who built the Greensboro library in 1900. Alpha's grandfather, Enoch, was one of the town's original settlers. Alpha's namesake cheese is made in a satellite creamery, located within the Vermont Food Venture Center in Hardwick, VT - a facility designed to incubate value-added projects and enrich our agricultural economy.

Details: True to the Alpine cheese making tradition Alpha Tolman is a cooked raw milk cheese. Rennet is added to the milk to form the curd, which is then pressed into molds to expel any whey that is left. The newly formed cheeses are then washed in brine which helps to form the rind and gives them a funky edge. The formed cheeses are then set to age between 8 to 11 months in the Cellars humidity and temperature controlled cave.. Alpha Tolman has a buttery, nutty and fruity flavor when young, developing bold meaty, caramelized onion flavors as it matures. The inner paste has a light straw color and has a thin outer rind. The texture is dense and pliant, easy to cut and ideal for melting.

When shopping for Alpha Tolman look for a cheese that is not dry or cracked as this is a sign of a wonderful cheese past it's prime. Alpha Tolman can be found in good specialty cheese shops and possibly in Whole Foods. The texture, aesthetic, and flavor make Alpha Tolman an ideal choice for fans of Appenzeller (or fondue!).For a satisfying meal, follow the lead of Swiss/French raclette – melt onto a serving of fingerling potatoes, cured meat and natural sour pickles.

Wine Pairing: Big jammy New York reds with a younger version or a locally brewed porter or ale with a more mature cheese.

Maytag Blue A Classic American Blue Cheese

2014-06-27T18:55:00.001-04:00

Maytag Blue Cheese is made on the Maytag family farm in Newton Iowa and has been a prized American farmstead cheese since the early 1940's.

Details: Maytag Blue is made from unpasteurized cow's milk from the Holstein - Friesian cows that graze on the farm. Each step of its production is still done by hand. The raw milk is entered into vats and rennet is added to form the curd. The curd is then ladled into hoops and formed into four pound wheels. The cheese wheels are then pierced and seeded with Penicillium Roqueforti mold and left to age for six months in cellars on the farm. When the cheeses are fully aged they are wrapped in Maytag's iconic blue and silver foil.

Flavor:The finished cheeses have a light straw colored paste and ample blue veining, a nice peppery zing and wonderful crumbly but creamy texture. Maytag Blue's flavor will become more assertive as it ages and this cheese holds up well so this is not a bad thing. If you enjoy Roquefort, Cabrales or Stilton give this American classic a try and I promise that you will not be disappointed.

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When shopping for Maytag Blue do not purchase any that have a grayish or pinkish tint to the paste or are excessively runny. These are signs of excessive aging and will make for a very unpleasant purchase . As noted above this cheese will hold up pretty well so wrap it in wax paper or tin foil and place it in the refrigerator but remember to keep it separated from other foods and cheeses. Maytag Blue can be found in most good cheese shops, Whole Foods and online at Amazon.

You can serve Maytag Blue crumbled over salads or melt it over grilled burgers. It also makes a great blue cheese dressing.

Wine pairing: Strong domestic reds or sweet whites like Sauternes. It also goes well with medium bodied ales.

Halloumi The Grilling Cheese From Cyprus

2012-12-11T21:56:00.003-05:00

Halloumi is a cheese from the island of Cyprus and is often called the grilling cheese. In 2006 Halloumi was allowed to be promoted in the United States, Europe and Canada through an agreement with the Cyprus Ministry of Commerce and Tourism. This agreement has opened the doors of export to these three markets and has made this interesting and unique cheese easier to find.

Details:Halloumi is made from sheep milk in the old traditional way in both small villages and modern factories. The milk is pasteurized and then allowed cool before the rennet is added. When the curd has formed it is pressed into molds and cooked in the expelled whey water. The cheese is then dry salted, folded, seasoned with fresh mint and brined for 24 hours. The resulting cheeses are then vacuum packed and aged while being kept refrigerated below 7C /44.6F

Halloumi has become quite popular and can be found in most supermarkets and specialty food shops or purchased online at Amazon. Halloumi cheese

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Tasting:Halloumi has an odd mouth feel that is almost rubbery and it squeaks when chewed. This may seem strange or unbelievable, but it is true. The cheese has an off white paste that has a semi firm texture, and a slightly salty milky flavor with a touch of mint. Another unique aspect of this cheese is that it does not melt when it is heated so it is great for grilling or skewered with meat and vegetables. This cheese is wonderful when it is grilled to a golden yellow on both sides and served with eggs or sautéed vegetables. It is also great grilled on top of crusty bread covered with bruschetta. The locals in Cyprus enjoy it served at room temperature with chilled watermelon during the summer. Even though it is semi firm Halloumi can be shredded and used in omelets and over salads.

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Limburger Germany's Famous Stinky Cheese

2012-10-02T22:30:00.001-04:00

Limburger was first produced by Trappist monks in the Limburg region of Belgium during the early 19th century. The cheese quickly became popular and was copied by the Germans who began to produce it in the Allgau region. It's fame has grown worldwide and is now considered a German original.

Limburger is a washed rind, pasteurized cow's milk cheese that has a strong pungent aroma. The rind is thin, sticky and edible with a pale orange to light brown color and distinctive corrugated ridges.The interior paste has a pale straw or white color. As this cheese ages it will soften and become almost runny. The flavor is mild, grassy and mushroomy with a slight tang on the finish. Overall this is a one dimensional and somewhat disappointing cheese but this is not meant to say that it should be dismissed. However if you are looking for a stinky cheese with more depth of flavor try French Alsatian Munster, Epoisse or Taleggio

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When shopping for Limbuger look for foil-wrapped 8oz packages that are not soft or bulging or you may be in for a very unpleasant purchase. Please remember that Limburger will have a strong aroma but then again that is part of it's allure. Limburger can be purchased in most supermarkets, Whole Foods and online at Amazon. Try to find an imported brand most domestically produced Limburger is forgettable.

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Limburger can be served with raw vegetables, fruit and crackers. It also goes well with salty fish like sardines and anchovies.

Parings: Malty Beers

Gorgonzola Italy's Most Famous Blue Cheese

2011-12-31T16:19:00.005-05:00

Gorgonzola cheese is produced only in the Lombardy and Piedmont regions of Italy. It is a pasteurized cow's milk cheese with an inedible outer rind. The history of Gorgonzola cheese starts with the town of Gorgonzola in Lombardy where herdsmen rested their cows on the trek back home form their Alpine pastures. Here milk was traded and the surplus converted into cheese. Some of the Gorgonzola that arrives in the US is still made by small artisan dairies but the bulk of the production is made by lager scale facilities in both the Piedmont and Lombardy regions. This cheese comes in two forms Dolce (sweet) and Naturale or Mountain (Spicy). Both forms are made in the same way, the only difference between them is the amount of time that they are allowed to age.

Gorgonzola is made by layering the dried curds form the evening milking and the next mornings milking. The bluing originally occurred naturally in the caves were the cheeses were left to age. Over time it was noticed that by piercing the young cheeses the blue veins would grow more pronounced and that the bluing would proceed faster. Now penicillium gorgonzola is introduced into the curds before they are formed and set out in caves to age. After about one month the young cheeses are pierced with needles to allow oxygen to enter and accelerate the blue veining.

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Dolce (sweet) Gorgonzola is aged for 2 to 3 months and during this time its thin outer rind will have been washed several times with a brine solution. At this stage the cheeses are quite fragile and must be handled carefully to avoid damaging them. The aged cheese wheels are then cut in half horizontally and wrapped in a protective foil to keep air away from the surface of the cheese. The Dolce version will be moist and have an open texture, the interior paste will be have a light yellowish color and blue-green veins throughout. The outer rind as stated above is thin and will have a very light brick color. The flavor and aroma are mild and milky with a slight salty and lactic tang on the finish. This version provides a great introduction to the world of blue cheeses.

Naturale (mountain) Gorgonzola is aged from 3 to 12 months and has also been washed frequently with brine during the aging process. The longer aging process allows a thicker rind to form that can be handled easier and also creates a dry interior paste along with deep and dark blue veining. The flavor of mountain Gorgonzola will be powerful and spicy with an earthy flavor and the interior paste will be dense but smooth and may have crunchy amino acid crystals. As the cheese ages the darker the interior paste becomes and the stronger the flavor will be. Be forewarned this cheese with have a heavy cheesy aroma but it will not be overly offensive. This cheese will be heavenly for any blue cheese lover.

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When shopping for Gorgonzola always check to see if the inner paste looks pink or gray or looks dried out or if it is oozy. Be sure to ask for a sample to see which age agrees better with you. Gorgonzola can be purchased online at Amazon or in specialty cheese shops. If you can not find an agreeable Gorgonzola you can substitute Stilton.

Gorgonzola is wonderful crumbled in a garden salad and melted over burgers or roasted potatoes. Mixed with Crème Fraiche it makes an excellent salad dressing.

Wine Pairing: Italian reds like Amorone, Barolo, Brunello,Chianti Reserva, or a Marsala.

Humbolt Fog An Iconic American Goat Cheese

2011-12-04T12:31:00.007-05:00

Cypress Grove Creamery's Humbolt Fog is a soft pasteurized mold ripened goat cheese produced in Arcata, Humbolt County, California and is named after the fog that rolls in from Humbolt Bay. This cheese has been around for awhile and I am sorry that I have not written about it sooner but other writers have written reviews and have made the case for trying this great cheese. In my travels I recently revisited this cheese and I decided that I will add my accolades for this great cheese to the ones already out there. So here it goes.

Details: Humbolt Fog as stated above is an aged goat cheese, it has an edible bloomy white rind and an ash line going through the center. The cheese molds are filled half way then a layer of White Pine ash and salt is added then the molds are topped off with more of the curds. This procedure is a tip of the hat to the French cow's milk cheese Morbier. The ash layer does not impart any flavor but it does make a distinctive and eye catching presentation when the cheese is cut. The ash is also used to coat the finished cheese before it begins forming the blooming white mold rind during the aging process. As the cheese ripens from the outer layer to its core the cheese will become a bit oozy. The top most layer will be runny and the inner core will stay somewhat compact. As the cheese ages the oozy layer near the rind will begin to thicken as the core gets softer so there is a continuous transformation of texture and flavor.

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Flavor:Speaking of flavor, Humbolt Fog does not let you down. It is not overly goaty and it has a buttery flavor but also has a subtle tang on the finish. The flavor will be stronger at the center but it is not overpowering. A perfectly aged Humbolt Fog will have a hint of the salt and will not have a mild soapy flavor at the core.

Serve Humbolt Fog at room temperature but beware the longer you leave it out the runnier it will become. However scooping up a puddle of heavenly cheese is not a task that you or your guests will frown upon.
With that said only take out a portion of the cheese that you think you will use at the time you will be serving it. As a nice mid-meal snack serve it with sliced apples and pears drizzled with honey, also try it paired with walnuts and cranberries.Cypress Grove's Humbolt Fog will pair well with earthy flavors such as mushrooms or potatoes.

This cheese needs to breathe so only wrap it in wax paper, never use plastic wrap and always rewrap it in a new sheet of wax paper.

Wine Parings: White wines from California, Chenin Blanc, Piont Grigio, Sancerre and Sauvignon Blanc,

Roncal Cheese A Distinctive Spanish Original

2011-12-03T16:39:00.006-05:00

Roncal is produced in the Navarra province from the milk of the Latcha and Aragonesa breeds of sheep. Roncal gets it's name from the Roncal valley. The valley is in the Pyrenees mountains and home to seven villages that work cooperatively to make this cheese. The herdsmen from these villages allow their flocks to graze in the lush mountains during the spring and early summer. The milk that is produced is sweet and high in butterfat and creates an exceptionally wonderful cheese. In 1981 Roncal was honored by being the first Spanish cheese to receive the D.O. (Denominacion de Origen).

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Details: Roncal is an uncooked sheep's milk cheese that has a pressed natural (inedible) rind. It is usually aged for a minimum of 4 months although, some are aged up to 8 months. The aging process yields cheeses with firm beige or reddish brown rinds that may have spots of gray mold on them. The interior paste is light yellow and will have small holes or what appear to be cracks. When cut and allowed to stand a bit of butterfat may weep out, this is not a sign of a cheese gone bad but is a sign of the richness of the cheese. The younger cheese will be moist with a smooth olive flavor, as it ages longer the paste will turn amber and will develop a more meaty flavor that is nutty and savory with a very slight tang. Roncal is available all year but if your cheese monger happens to get a fresh supply around October through December the cheese will have a wonderful aroma of cut hay. If you are getting bored with Manchego Roncal is a perfect substitute, this is a great sheep milk cheese that will please your taste buds.

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When shopping for this cheese look for cheeses that are not discolored or dried out. Please note that mold on the rind is perfectly OK but mold in the interior is a sign of a cheese that should not be purchased. You can find Roncal in both pasteurized and raw milk versions, we suggest purchasing the raw milk one because of its superior depth of flavor.

You can serve Roncal with fruit, raw vegetables and cured pork. It also works well as a grating cheese for soups, casseroles or pasta dishes.

Wine Pairing: Any Navarra reds, Rioja or Ribera del Duero for the aged cheese, and for the younger one a light Navarra , dry sherry, or a sparkling Cava.

A quick Recipe For French Brie And Broccoli Soup

2011-09-29T19:59:00.001-04:00

This Brie soup is warm and hearty and is perfect for the upcoming winter months. I think that this is a novel way to use Brie and it should open up new directions for incorporating it into your meals. This soup can be served as a first course to a meal or as a meal by itself.

Broccoli And Brie Soup

INGREDIENTS

Serves 4

1 1/2 lbs of Broccoli florets

2 tablespoons of unsalted butter

1 fresh small yellow onion, finely diced

1 clove of garlic, grated

2 tablespoons of unbleached all-purpose flour

2 1/4 cups of low sodium organic chicken or vegetable broth

2 1/4 cups of whole milk

6 oz of Brie (use the best brand that you can find ie Rouzaire, Brie de Meaux, Isigny)

1/4 cup of heavy cream

COOKING

1) Finely chop all of the broccoli in a food processor. Then set the chopped broccoli aside

2) In a large soup pot, melt the butter over medium heat. Add the onions and season lightly with salt. Sweat the onions over medium heat for 2 minutes or until they just turn soft.

3) Add the broccoli and grated garlic to the onions. Season the mixture with salt and black pepper to taste. Lower the heat to low and cook covered for 5 minutes.

4) Remove the lid from the pot and stir in the 2 tbs of flour until it is completely distributed, Cook and additional 2 minutes while stirring continuously.

5) Add the broth and the milk. Raise the heat to high until the liquid begins to boil. Immediately reduce the heat to low, cover the pot again and simmer for 15 minutes or until the broccoli is completely cooked but not mushy.

6) Cut the rind off the Brie and then cut it into small pieces. Add the cut up Brie and cream to the pot. Cover and cook over the lowest heat for 2 minutes or until the cheese is fully melted. Use a whisk to blend the melted cheese into the soup. Remove from the heat and serve immediately.

Serve with garlic baguettes

Wine Pairing: Big reds like Bordeaux or Burgundy