Category: Cheese

Cheese

Cheese

Five Cheeses for the Beginner Cheese Connoisseur

So you LOVE cheese and you feel like you’re ready to move onto the next level of the cheese world BUT where do you even begin? We know how you feel,  the cheese world can be overwhelming! There are stinky cheeses, moldy cheeses, soft cheeses, cave-aged cheeses and so much more…  

We’ve picked five cheeses for the beginner cheese connoisseur— an introduction to the world of fine cheeses:
Cheese

Raw Milk Cheeses, What About Them?

One of the hottest food trends right now is eating raw. So what about raw milk cheeses?

This may be to your surprise, but it’s likely you are already eating raw milk cheeses. For hundreds of years, traditional European cheese recipes have used only raw milk. Often you will find that raw milk cheeses are sharper and more defined in taste. That’s because when milk is heated or pasteurized, much of the good bacteria (which create the rich flavors in cheese) are ..read more

Cheese

Cheese of the Week: Fiore di Bufala

FIORE DI BUFALA

Producers: La Casera Region: Lombardy, Italy Milk: Pastuerized buffalo’s milk Ripening: Fresh Texture: Soft

In 1991, Eros Burratti opened La Casera, a small shop specializing in wine, cheese and cured meats. His dedication to superior local cheeses allowed him to expand to later include a ripening labratory and aging caves. The success of La Casera prompted Eros to export his cheese internationally, and now we get to enjoy the quality cheeses produced in the surrounding northern hills of Italy. An example is their ..read more

Cheese

Cheese of the Week: La Tur

LA TUR

Producers: Caseificio dell’Alta Langa Region: The Langhe, Piemonte, Italy Milk: Pasteurized cow, goat, and sheep’s milk Ripening: 8-10 days Texture: Soft

The Langhe region is an agricultural center of northern Italy, producing many famous wines and cheeses. Caseificio dell’Alta Langa’s cheese factory is set among the scenic hills and meadows, and makes classic cheese with local ingredients. The area is known for Robiola cheese (a blend of cow, goat and sheep’s milk) and La Tur continues that deep-rooted tradition. It is aged for 8-10 days, ..read more

Cheese

Cheese of the Week: Camembert di Bufala

CAMEMBERT DI BUFALA

Producers: La Casera Region: Lombardy, Italy Milk: Pasteurized buffalo’s milk Ripening: Soft ripened Texture: Soft, slightly runny

La Casera is a special artisanal cheese shop tucked away on a small street in Verbania, Italy. Proprietor Eros Burratti is a “stagionatura” (ager) of local cheeses complete with his own aging caves. La Casera sells cheeses to the surrounding community and, luckily for us, also distributes internationally. Produced in the northern rolling hills of nearby Lombardy, Camembert di Bufala is an Italian take on the ..read more

Cheese

Cheese of the Week: Cave Aged Truckle

CAVE AGED TRUCKLE

Producers: Ford Farm, on the Ashley Chase Estate Region: Somerset, England Milk: Pasteurized Dorset cow’s milk Ripening: 4 months Texture: Hard

The ancient art of maturing cheese in caves dates back to the 16th century. Across the pond on an international world heritage site in the English countryside, the cheesemakers at Ford Farm are reviving that tradition. First, they make their signature full-bodied cheddar from their herds on the farm. The cheddar is then wrapped in cloth and taken deep into the nearby ..read more

Cheese

Cheese of the Week: Northern Gold

NORTHERN GOLD

Producers: Pedrozo Dairy & Cheese Company Region: Orland, CA Milk: Raw cow’s milk Ripening: 3-6 months Texture: Firm

Founded by Tom Pedrozo, a third generation dairy farmer, Pedrozo Dairy & Cheese Company has been committed to producing traditional quality farmstead cheese for 15 years. Their original cheese is Northern Gold, a bold yellow rind cheese similar to gouda. It is produced and aged on their sustainable farm in the Sacramento Valley, and is made from 100% raw milk of pasture-grazed cows. During its 3-6 ..read more

Cheese

Cheese of the Week: Bianchina

BIANCHINA

Producer: Nicolau Farms Region: Modesto, CA Milk: Pasteurized jersey cow and goat’s milk Ripening: 10 days Texture: Soft

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“We turn grass into milk into cheese into happiness,” states Walter Nicolau III. His family homestead is one of the few in the Central Valley that raises their own livestock, grows their own forage, and produces milk directly on the farm. Named after one of their beloved goats, Nicolau Farms introduces their new Bianchina cheese. Inspired by traditional cheese-making methods, they combined jersey cow ..read more

Cheese

Take your Tapas to the next level with Spanish wine and cheese pairings

Since we’ve already talked Tapas, let’s discuss another way to build your own “Passion of Spain” at home – a spread of Spanish cheeses! Complement your cheese board with some Spanish delicacies:

Olives and Marcona Almonds are musts! Spanish charcuterie, like Serrano ham or Spanish chorizo. Something sweet, such as membrillo (quince paste), dried fruit or Mitica Chocohigos. Crackers or bread, like Matiz Andaluz Picos or Torta de Aceite

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Of course, you will also need to pick the perfect wine. Keep reading to ..read more