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So I went downtown to one of the specialty cheese shops and I decided to pick up a few exotic (read: expensive) artesian cheeses. So far I'm pretty impressed. The list I picked up is:
P'tit Basque - At $25 per lb this is the most expensive cheese I ever bought but this aged goat’s milk cheese is shear culinary delight. A yellow-white color and covered in bee's wax it tastes something like a sharp provolone only better and more subtitle. It practically melts in your mouth and would make a perfect tapas treat when you have friends over for drinks especially if you mixed in some dried brine soaked capella ham or something.
Aged Dubliner cheese – This white Irish cheese tastes similar to aged white cheddar but there is a distinct grassy flavor and a slight crunch caused by the slight evaporation which occurs during the aging process. Two thumbs up.
Torta del Casar – A soft Spanish made from ewe’s milk. The paste is whitish, with a few holes. Vegetable rennet is used to curdle the milk.
Meira - A type of sheep’s milk cheese found in Iraqi Kurdistan. I first tried it there and loved it so I got an active duty friend of mine who’s stationed there to mail me a one pound wheel which had been covered in bee’s wax. Not the best cheese I ever had but a step above most and great to impress guests with.
Geitost – A semi-hard cheese from Norway which is made from a blend of goat and cow milk. These is a sweet caramel colored cheese which has a slightly fishy smell to it (I have no idea why). I’ve never had cheese from Norway before but I think it is pretty good.
Polkolbin – An Australian semi-soft cheese which is cut into squares and has a sharp spicy flavor.
So share some of your favorite cheeses and let’s see if we all can’t learn a few new things about the cheese world. We can discuss what’s good and what’s not and if we are very lucky some of us might learn about a great new cheese we’ve never heard of before.
P'tit Basque - At $25 per lb this is the most expensive cheese I ever bought but this aged goat’s milk cheese is shear culinary delight. A yellow-white color and covered in bee's wax it tastes something like a sharp provolone only better and more subtitle. It practically melts in your mouth and would make a perfect tapas treat when you have friends over for drinks especially if you mixed in some dried brine soaked capella ham or something.
Aged Dubliner cheese – This white Irish cheese tastes similar to aged white cheddar but there is a distinct grassy flavor and a slight crunch caused by the slight evaporation which occurs during the aging process. Two thumbs up.
Torta del Casar – A soft Spanish made from ewe’s milk. The paste is whitish, with a few holes. Vegetable rennet is used to curdle the milk.
Meira - A type of sheep’s milk cheese found in Iraqi Kurdistan. I first tried it there and loved it so I got an active duty friend of mine who’s stationed there to mail me a one pound wheel which had been covered in bee’s wax. Not the best cheese I ever had but a step above most and great to impress guests with.
Geitost – A semi-hard cheese from Norway which is made from a blend of goat and cow milk. These is a sweet caramel colored cheese which has a slightly fishy smell to it (I have no idea why). I’ve never had cheese from Norway before but I think it is pretty good.
Polkolbin – An Australian semi-soft cheese which is cut into squares and has a sharp spicy flavor.
So share some of your favorite cheeses and let’s see if we all can’t learn a few new things about the cheese world. We can discuss what’s good and what’s not and if we are very lucky some of us might learn about a great new cheese we’ve never heard of before.
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