 Serra da Estrela |
When shopping for cheese, be sure to choose a vendor with heavy turnover. No matter how exquisite the shopkeeper’s culinary taste, many cheeses don’t keep. A little mold can be scraped away, but if a ripening cheese has passed its bloom or a delicate goat cheese torta soured, they are ruined.
- Azeitao
| melting Portuguese cheese curdled with thistle rather than rennet, piney and buttery |
- Boerenkaas
- Brebiou
- Brie de Meaux
| mushroomy, rich full flavor |
- Bulgarian kashkavir (or cashkaval)
| grainy, rich flavored, great w/ middle eastern salads |
- Burrata
| Italian mozzarella filled w/ heavy cream, bound into a fat pyramid by long fresh green leaves (must be v fresh and held by the vender in water) |
- Cashel Blue
- Délice de Pommard
| Bourgogne triple cream rolled in marinated mustard seeds |
- Edel de Clairon
- Etorki
| nutty sheep from Pyrenees |
- Fontina d’Aosta: Fontinadaosta CW
| richly flavored fontina from a special estate |
- Pepato
| unusual sheep’s milk from Sicily, v. rich w/ saffron and black peppercorns |
- Sottocenere al Tartufo
| incredibly fragrant, tasty Italian w/black truffles. I now know the secret that makes this extra wonderful: among the ashes in which the cheese is rolled for preservation are bits of nutmeg, clove, coriander, cinnamon, licorice and fennel seed. |
- Serra da Estrela
| Portuguese ewe’s milk cheese curdled by thistles rather than rennet. fragrant, grassy, v fresh |
- Victor’s Armenian String-Cheese
| braided Armenian with black nigela seeds, to be unknotted and tweezed into long thin strands. the real McCoy, not the plastic extruded stuff sold in supermarkets. great as finger food with olives |
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May 27, 2007 at 6:45pm
DemosRating: 4.4
Hits: 2777
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Genre: Food (Regions)
Type: Creative
Tags: Fairway, Zabars, Dean, and, Deluca
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