Wow! a sheeps milk semi soft blue. It is soft and creamy - really creamy, melted as I sat outside at 80F creamy.. with a grainy texture from the generous blue molds. This is a very strong blue but absolutely wonderful.
The ewes are raised in the platteaue near Aveyron. Cave aged in the village of Roquefort, this raw sheeps milk blue has a buttery feel. If you see it get some - not cheap at around $30/lb - but you needs just a taste to get the full effect.
http://www.gabriel-coulet.fr/gabriel-coulet/vente-en-ligne/produits-alimentaires.dhtml
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August 26th 2011- Galbani Bel Pase
An Italian cows milk semi soft cheese. It was ok but nothing special for me. Mild a bit buttery.
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August 27th 2011 - Boule d'or Mimolette
Wow what a great find! Similar to Edam and first made at the request of Louis XIV this cows milk cheese is colored with annatto, it its 2kg size it looks a bit like a cantaloupe. I particularly like the fact that cheese mites are intentionally added to help develop the rind. Mine was a bit firmer and tastier than an Edam, a warmer flavor - perhaps it was just the color that made me think it was warmer.
A bit more on cheese mites to gross you out http://www.youtube.com/watch?v=qVg2CWhLnF4
The theory is that like the German Milbenkase cheese, the mites digestive activities help to develop flavor. I found it easier not to think about it while I enjoyed this interesting cheese.
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August 28th 2011 - Istara P'tit Basque
This semi hard sheeps milk cheese had an interesting tart favor - a bit of residual acid I assumed. A great Basque region ewes milk chees. I had it on some bread with a California Chardonnay but I bet it would be excellent with charcuterie.
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September 2nd 2011 - Mancheno
A mild semi hard sheeps milk cheese from the La Mancha region of Spain. Purchased from Whole Foods in Atlanta GA. The this tasting was a 6 month aged cheese. The La Mancha Mancheno's have the classic basket weave mold made by the esparto grass molds used to press the cheese.
It was a mild cheese, slightly lacey, mild and with a soft even texture. The more aged varieties I assume would be a bit more crumbly.
A great summary of this cheese can be found at http://www.cheesefromspai.com/CFS/1505Manchego_I.htm
We pared it with a Prosecco wine - a light sparkling Italian wine http://www.lifeinitaly.com/wines/prosecco.asp
Great choice a fresh, bubbly and lemony wine was great with this mild cheese.
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