Adventures in Cheesmaking

This all started out as a curiosity. Like most stuff we eat there is a rich history behind it. Centuries of experimentation. Cheese is just another example.

From the horse back tribes of the Asian Steppes to the Silk Road camel caravans to Romans Legions to European Monks to today, milk was a great source of nutrition but spoiled quickly and was heavy to transport.

The answer was cheese.

Tasting Notes

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September 11th 2011 - Roquefort Gabriel Coulet

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.


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.


August 27th 2011 - Boule d'or Mimolette Mimolette vieille etuvee.jpg

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

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.


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.


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

We pared it with a Prosecco wine - a light sparkling Italian wine

Great choice a fresh, bubbly and lemony wine was great with this mild cheese.

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