December 01, 2004
Cheeses Explored
This is a listing of cheeses I have tried in my quest to become a cheese expert.
- Abbaye de Citeaux - France, soft cheese, cow milk. So far the most delicious soft cheese I've tried.
- Alpage Prattigau - Switzerland, hard cheese, cow milk.
- Bingham Hill's Harvest Moon - USA, soft cheese, raw cow milk.
- Crottin de Chavignol - France, soft to firm cheese (hardens with age), pasteurized and unpasteurized goat milk, edible natural rind.
- Gjetost - Norway, hard cheese, cow milk and goat milk mix. Tastes like caramel.
- Hoch Ybrig - Switzerland, washed in brine, pressed hard cheese, cow milk. Slightly sweet and nutty.
- Manchego, Aged - Spain, hard pressed cheese, raw sheep milk. Reminds me of Polish oszczypek.
- Morbier - France, hard, cow milk (two milkings!).
- Oka - Canada, semi-soft cheese with washed rind, cow milk.
- Robiola by Osella - Italy, soft (fresh) cheese, cow milk. Delicious!
- Saint-Marcellin - France, soft fresh cheese, cow milk. Mhm... nutty...
Posted by maggie at December 1, 2004 12:00 AM