Monday, April 22, 2013

Cheese 18.03

A lot of cheese here, this is really more a combination of two different ones because I took a picture for one but not the second set of cheese.

St Angel Triple Cream Brie - Extremely creamy and even the rind gave great flavor - unlike typical brie cheeses which have a 'funky' rind.  Almost like butter except cheese.  Would definitely get again.  See previous entry for discussion of brie.  Pasteurized.

Cotswold - Kit liked it more than I did, but it is a very strong flavor and the onion completely permeates the cotswald flavor.  Cotswold is a variety of Gloucester cheese, but blended with spring onions and chives.  Gloucester cheese is a semi hard cheese from England, aged 36 weeks, and made only with the milk of once near-extinct Gloucester cattle in the county of Gloucestershire.  There are two kinds of Gloucestershire - Single Gloucester and Double Gloucester.  Single Gloucester is more crumbly, lighter textured, less fat.  Double Gloucester is aged for longer, and is firmer and has a stronger more savory flavor.  I'm curious what Gloucester is like.  Unpasteurized.

Vintage Irish Cheddar (White) - Matured for at least 12 months, continually graded, aged for 3-6 months and encased in a black wax rind to differentiate it from other less-aged and graded cheeses.  Notable for rich, round, buttery flavor and firm smooth body.  Very delicious and texture a mix of creamy and grainy.  Would definitely get again.  Pasteurized.

Aged Jack - Flavor impressions: mild, not very impressive, not better than soft Jack - actually seemed to have less flavor.  Dry.  See previous entry for discussion of (Monterey) Jack.  Pasteurized.

Wensleydale - Produced in Wensleydale, New Yorkshire, England.  Supple crumbly flavor, moist texture, compared to a young Caerphilly.  First made by French Cistercian monks from Roquefort, and it is made from cows or sheep.  Pasteurized, aged 3-6 months, medium texture and crumbly.  We didn't much like the rind, and the flavor was average.

Humbolt Fog - a goat milk cheese made by Cypress Grove Chevre, of Arcata, California in Humboldt county - named for the local ocean fog that rolls in from Humboldt bay.  Mild-ripened cheese with a central line of edible ash, similar to Morbier.  It has a bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell.  Cheese is light, creamy, but with a mildly acidic stronger flavor near the rind.  Aged 60 days, pasteurized.

Pecorino Toscano Reserva - Made from ewe's milk on the island of Sardinia, this is produced in Tuscany.  The third most produced cheese in Italy, after Pecorino Romano (number 1), and Pecorino Sardo (number 2).  Pasteurized, prepared with full cream, should be aged at minimum 12 days but usually 4 months to allow adequate hardening.

Pecorino Romano - Made from ewe's milk on the island of Sardinia, one of the oldest cheeses in Italy, was even a staple for Roman legionnaires.  Has a distinctive aroma, pleasantly sharp, and very salty - in my taste that sharpness almost tasted like pepper.  A hard cheese, flaky.  Pasteurized.

Asiago Fresco - Italian cow's milk cheese, assumes different texture depending on aging.  A slightly softer flavor than Parmesan, from the town of Asiago in Veneto, Trentino Italy.  Not pasteurized.  Hard cheese, but  not dry.  Salted and pressed into a mold.

Brigante - Sheep's milk cheese from Sardinia.  It is a pecorino style cheese, semi-soft texture, matured for about 3 weeks, mild and creamy.

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