Humboldt fog mini at whole foods6/19/2023 ![]() Pecorino is an Italian word meaning from sheep’s milk, and Romano indicates that this cheese is of Roman descent. Imported from Switzerland.ĭating back to ancient Roman times, Pecorino Romano is one of the world’s oldest recorded cheeses. It keeps almost indefinitely at room temperature (however, we keep it under refrigeration) and you’ll find that a little goes a long way. ![]() This almost fat-free cheese is for the more adventuresome. The Swiss often mix Sap Sago in equal parts with butter for a very tasty spread for fresh breads. Its uses are endless - grate it over boiled or baked potatoes, noodles, pasta, pizza, soups and salads and even over apple and cherry pies. Swiss Schabziger® comes packaged in a 3-ounce cone. It uses skimmed cow’s milk mixed with aromatic blue fenugreek, which makes it so healthy and gives it its characteristic aroma and and attractive green herb color. Also known as Swiss Schabziger®, this unique grating cheese is still manufactured with the same recipe from a thousand years ago. The hard, low-fat, pungent, grating cheese has a history that dates back to 1463 from the mountains of Canton Glarus in Switzerland. Sap Sago Cheese is a 100% natural cheese with a deliciously distinctive flavor. Pairs well with Beaujolais, Chardonnay, Pinot Noir, Muscato, and Riesling. Similar to French Gruyères, it is superb in soups, fondues, gratins & omelets. Pleasant Ridge Reserve is an excellent cooking cheese. Wait at least 45 minutes after taking it out of the refrigerator before serving. Eating it at room temperature brings out the full depth & complexity of its flavors. Pleasant Ridge Reserve is usually eaten as a table cheese, excellent as an appetizer or a dessert cheese. As the cheese ages, its flavor becomes more complex and concentrated It has a musty and mushroom flavor that is rather strong in aroma without being too stinky. ![]() Firm toward the exterior, Pleasant Ridge becomes creamier and milkier at the center. Made of raw milk from a single herd of cows rotationally grazed. A raw milk cheese, it is made from the milk of a single herd, fed and managed using natural “Old World,” hand-crafted practices. ![]() One of Wisconsin’s most awarded cheeses, Pleasant Ridge is the only cheese to have won the coveted Best of Show Award from the American Cheese Society three times. Pleasant Ridge Reserve is the most aged (at least 15 months) of the Pleasant Ridge styles. This rind is similar in appearance to the one that covers the popular Manchego. Once the aging 2 month process ends the cheeses are covered with a plastic outer rind that is inedible. The interior paste has a light yellow white to slight beige color and a mild sheepy aroma. Iberico’s flavor is herbaceous with a very mild goat tang that blends with the buttery sheep milk to produce a very comforting flavor and aroma. With that said, the fact is that the higher the content of the sheep’s’ milk the better the cheese. ![]() The blend minimums are: cow milk 50%, goat milk 30% and sheep milk 10% In general the cows’ milk provides the flavor and acidity while the goats’ milk provides the slightly tart flavor and the whiter color and the sheep milk adds the richness and buttery consistency due to its higher fat content. However the following minimum guidelines are strictly adhered to by the producing dairies. The combination of these three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep. Iberico is made with a blend of pasteurized milk from cows, goats and sheep. It is a crumbly, creamy, open textures cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses. White Stilton is also a protected name cheese and is made in a similar way to its blue cousin – except that no mould spores are added and the cheese would be sold at about 4 weeks of age. More than 10% of output is exported to some 40 countries world-wide. It takes 136 pints milk (78 litres) to make one 17 lb (8kg) Stilton cheese. Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name. Over 1 million Stilton cheeses are made each year. Stilton takes its name from the village of the same name in Cambridgeshire although the cheese has never been made there. Stilton is a “protected name” cheese and by law can only be made in the three counties of Derbyshire, Leicestershire, Nottinghamshire. There are just 6 dairies in the world licensed to make Stilton cheese. ![]()
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