Tuesday, June 21, 2011
Saturday, June 18, 2011
- Fresh- young, tart, smooth, lemony, creamy, no rind (goat cheese or mozzarella)
- Bloomy- the name refers to the blooming rind. Buttery, decadent, fluffy, rich, mild to mushroomy in flavor with an edible rind (Brie, Camembert)
- Washed Rind- cheeses that are washed during the aging process in a brine, which can be a traditional salt brine or can be beer, wine or other spirits. These can be stinky, meaty, intense and aromatic with a bright pink or orange edible rind (French epoisses which is VERY stinky, Taleggio)
- Semi-Soft- Early, pliable, think of hay, wet straw, leaves and melting (Fontina is a good example)
- Firm- Dense but supple, fruited, sharp, has a natural rind that is not typically eaten (cheddar, gruyere, manchego)
- Hard- Think about those GIANT aged wheels of cheese, that are dry, caramel-ish (Parmigiano Reggiano, Aged Gouda)
- Blue- Easy right? Moldy,veiny, with craters that are complex & smelly (Blue, Stilton, Roquefort)
This one below reminds me of Young Frankenstein when Igor is tasked to find the right brain and they are all labeled, he takes the "Aby-Normal" brain.
Castelmagno (D.O.P)- Sometimes considered the real "King of Italian Cheese", has a recorded history dating back to 1277! This semi-soft cheese has a pleasantly milky taste with older aged varieties tasting having a more sharp mushroom flavor. The D.O.P refers to a controlled designation of origin, in this case from Italy "Denominazione di Origine Protteta"
Epoisses de Bourgogne (A.O.C)-This washed rind stinky cheese from France is said to have been banned from public transportation in France due to its smell! Dating back to the 16th Century, this little guy is salty and runny & good to spread on crusty bread. We really enjoyed this one, but beware, it is expensive!
Pecorino Foglie De Noce & Pecorino Ginepro (Firm Italian Cheeses)- The Pecorino De Noce (of Night) has a distinct black rind that sometimes comes with walnut leaves adhered to it. The flavor of the mature variety is that of walnut and pepper with a flaky texture. The Pecorino Ginepro are submerged in an aromatic bath of balsamic vinegar and juniper berries to age for four months. Being a goat's milk cheese, it has a sweetness paired with a mellow, wooly taste.
Fluer Du Maquis- Looks funky right? This semi-soft goat's milk cheese from France is named after the wild flowers that grow in Corsica. The rind is crusted with herbs like rosemary and sariette that develops into a furry mass that believe it or not is STILL edible! Tastes like sunny herbs that are salty and a bit sour.