Gorgonzola Italy's Most Famous Blue Cheese

Gorgonzola  cheese is produced only in the Lombardy and Piedmont regions of Italy. It is a pasteurized cow's milk cheese with an inedible outer rind. The history of Gorgonzola cheese starts with the town of Gorgonzola in Lombardy where herdsmen rested their cows on the trek back home form their Alpine pastures. Here milk was traded and the surplus converted into cheese. Some of the Gorgonzola that arrives in the US is still made by small artisan dairies but the bulk of the production is made by lager scale facilities in both the Piedmont and Lombardy regions. This cheese comes in two forms Dolce (sweet) and Naturale or Mountain (Spicy). Both forms are made in the same way, the only difference between them is the amount of time that they are allowed to age.

Gorgonzola is made by layering the dried curds form the evening milking and the next mornings milking. The bluing originally occurred naturally in the caves were the cheeses were left to age. Over time it was noticed that by piercing the young cheeses  the blue veins would grow more pronounced and that the bluing would proceed faster. Now penicillium gorgonzola is introduced into the curds before they are formed and set out in caves to age. After about one month the young cheeses are pierced with needles to allow oxygen to enter and accelerate the blue veining. 

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Dolce (sweet) Gorgonzola is aged for 2 to 3 months and during this time its thin outer rind will have been washed several times with a brine solution. At this stage the cheeses are quite fragile and must be handled carefully to avoid damaging them. The aged cheese wheels are then cut in half horizontally and wrapped in a protective foil to keep air away from the surface of the cheese. The Dolce version  will be moist and have an open texture, the interior paste will be have a light yellowish color and blue-green veins throughout. The outer rind as stated above is thin and will have a very light brick color. The flavor and aroma are mild and milky with a slight salty and lactic tang on the finish. This version provides a great introduction to the world of blue cheeses.

Naturale (mountain) Gorgonzola is aged from 3 to 12 months and has also been washed frequently with brine during the aging process. The longer aging process allows a thicker rind to form that can  be handled easier and also creates a dry interior paste along with deep and dark blue veining. The flavor of  mountain Gorgonzola will be powerful and spicy with an earthy flavor and  the interior paste will be dense but smooth and may have crunchy amino acid crystals. As the cheese ages the darker the interior paste becomes and the stronger the flavor will be. Be forewarned this cheese with have a heavy cheesy aroma but it will not be overly offensive. This cheese will be heavenly for any blue cheese lover.

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When shopping for Gorgonzola always check to see if the inner paste looks pink or gray or looks dried out or if it is oozy. Be sure to ask for a sample to see which age agrees better with you. Gorgonzola can be purchased online at Amazon or in specialty cheese shops. If you can not find an agreeable Gorgonzola you can substitute Stilton.

Gorgonzola is wonderful crumbled in a garden salad and melted over burgers or roasted potatoes. Mixed with Crème Fraiche it makes an excellent salad dressing.

Wine Pairing:  Italian reds like Amorone, Barolo, Brunello,Chianti Reserva, or a Marsala.

Humbolt Fog An Iconic American Goat Cheese

Cypress Grove Creamery's Humbolt Fog is a soft pasteurized  mold ripened goat cheese produced in Arcata, Humbolt County, California and is named after the fog that rolls in from Humbolt Bay. This cheese has been around for awhile and I am sorry that I have not written about it sooner but other writers have written reviews and have made the case for trying this great cheese. In my travels I recently revisited this cheese and I decided that I will add my accolades for this great cheese to the ones already out there. So here it goes.

 Details: Humbolt Fog as stated above is an aged goat cheese, it has an edible bloomy white rind and an ash line going through the center. The cheese molds are filled half way then a layer of White Pine ash and salt is added then the molds are topped off with more of the curds. This procedure is a tip of the hat to the French cow's milk  cheese Morbier. The ash layer does not impart any flavor but it does make a distinctive and eye catching presentation when the cheese is cut. The ash is also used to coat the finished cheese before it begins forming the blooming white mold rind during the aging process. As the cheese ripens from the outer layer to its core the cheese will become a bit oozy. The top most layer will be runny and the inner core will stay somewhat compact. As the cheese ages the oozy layer near the rind will begin to thicken as the core gets softer so there is a continuous transformation of texture and flavor.

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Flavor:Speaking of flavor, Humbolt Fog does not let you down. It is not overly goaty and it has a buttery flavor but also has a subtle tang on the finish. The flavor will be stronger at the center but it is not overpowering. A perfectly aged Humbolt Fog will have a hint of the salt and will not have a mild soapy flavor at the core.

Serve Humbolt Fog at room temperature but beware the longer you leave it out the runnier it will become. However scooping up a puddle of heavenly cheese is not a task that you or your guests will frown upon.
With that said only take out a portion of the cheese that you think you will use at the time you will be serving it. As a nice mid-meal snack serve it with sliced apples and pears drizzled with honey, also try it paired with walnuts and cranberries.Cypress Grove's Humbolt Fog will pair well with earthy flavors such as mushrooms or potatoes.

This cheese needs to breathe so only wrap it in wax paper, never use plastic wrap and always rewrap it in a new sheet of wax paper.

Wine Parings: White wines from California, Chenin Blanc, Piont Grigio, Sancerre and Sauvignon Blanc,
     

Roncal Cheese A Distinctive Spanish Original

Roncal is produced in the Navarra province from the milk of the Latcha and Aragonesa breeds of sheep. Roncal gets it's name from the Roncal valley. The valley is in the Pyrenees mountains and home to seven villages that work cooperatively to make this cheese. The herdsmen from these villages allow their flocks to graze in the lush mountains during the spring and early summer. The milk that is produced is sweet and high in butterfat and creates an exceptionally wonderful cheese. In 1981 Roncal was honored by being the first Spanish cheese to receive the D.O. (Denominacion de Origen).

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Details:  Roncal is an uncooked sheep's milk cheese that has a pressed natural (inedible) rind. It is usually aged for a minimum of 4 months although, some are aged up to 8 months. The aging process yields cheeses with firm beige or reddish brown rinds that may have spots of gray mold on them. The interior paste is light yellow and will have small holes or what appear to be cracks. When cut and allowed to stand a bit of butterfat may weep out, this is not a sign of a cheese gone bad but is a sign of the richness of the cheese. The younger cheese will be moist with a smooth olive flavor, as it ages longer the paste will turn amber and will develop a more meaty flavor that is nutty and savory with a very slight tang. Roncal is available all year but if your cheese monger happens to get a fresh supply around October through December the cheese will have a wonderful aroma of cut hay. If you are getting bored with Manchego  Roncal is a perfect substitute, this is a great sheep milk cheese that will please your taste buds.

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When shopping for this cheese look for cheeses that are not discolored or dried out.  Please note that mold on the rind is perfectly OK but mold in the interior is a sign of a cheese that should not be purchased. You can find Roncal in both pasteurized and raw milk versions, we suggest purchasing the raw milk one because of its superior depth of flavor.

You can serve Roncal with fruit, raw vegetables and cured pork. It also works well as a grating cheese for soups, casseroles or pasta dishes.

Wine Pairing: Any Navarra reds, Rioja or Ribera del Duero for the aged cheese, and for the younger one a light Navarra , dry sherry, or a sparkling Cava.

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A quick Recipe For French Brie And Broccoli Soup

This Brie soup is warm and hearty and is perfect for the upcoming winter months. I think that this is a novel way to use Brie and it should open up  new directions for incorporating it into your meals. This soup can be served as a first course to a meal or as a meal by itself. 

Broccoli And Brie Soup

INGREDIENTS

  Serves 4

1 1/2 lbs of Broccoli florets

2 tablespoons of unsalted butter

1  fresh small yellow onion, finely diced

1 clove of garlic, grated

2 tablespoons of unbleached all-purpose flour

2 1/4 cups of low sodium  organic chicken or vegetable broth

2 1/4 cups of whole milk

6 oz of Brie (use the best brand that you can find ie Rouzaire, Brie de Meaux, Isigny)

1/4 cup of heavy cream

COOKING

1) Finely chop all of the broccoli in a food processor. Then set the chopped broccoli aside

2) In a large soup pot, melt the butter over medium heat. Add the onions and season lightly with salt. Sweat the onions over medium heat for 2 minutes or until they just turn soft.

3) Add the broccoli and grated garlic to the onions. Season the mixture with salt and black pepper to taste. Lower the heat to low and cook covered for 5 minutes.

4) Remove the lid from the pot and stir in the 2 tbs of flour until it is completely distributed, Cook and additional 2 minutes while stirring continuously.

5) Add the broth and the milk. Raise the heat to high until the liquid begins to boil. Immediately reduce the heat to low, cover the pot again and simmer for 15 minutes or until the broccoli is completely cooked but not mushy.

6) Cut the rind off the Brie and then cut it into small pieces. Add the cut up Brie and cream to the pot. Cover and cook over the lowest heat for 2 minutes or until the cheese is fully melted. Use a whisk to blend the melted cheese into the soup. Remove from the heat and serve immediately.

Serve with garlic baguettes

Wine Pairing:  Big reds like Bordeaux or Burgundy

Grayson Cheese The American Taleggio

Grayson  is not a unique cheese but it is one of the excellent newer arrivals in the renaissance of American cheese making. It is produced by the Meadow Creek Dairy located in the southwestern mountains of Virginia. This area of Virginia is well known for its mineral rich soil, pure air and pristine water, these elements form the backbone of the dairy and agriculture production.

Details: Grayson is an American "stinky cheese" that is  strictly seasonally produced so the milking process begins in early March and continues until early winter with the last milking day being Christmas Eve. The raw milk used to make Grayson comes from a free ranging, closed herd of Jersey cows that graze on mixture of perennial grasses, grains and iodine rich Norwegian kelp.

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This cheese is based on the recipe for the popular Italian cheese Taleggio but it has its own signature due to its longer aging process (60 days) and the type of raw milk that is used to produce it. However like Taleggio it is formed into squares that weigh about 5 pounds. Grayson is a surface ripened, washed rind raw milk cheese so it will have a moderate stink factor however this will begin to disappear when the cheese is cut and allowed to breathe. Its edible washed rind  is well formed with a deep red color and is soft and pliant to the touch. The inner paste has a light yellow or straw color and when ripe will be bulgy or slightly oozy like brie. Grayson is a nice substitute for Brie and a nice introduction to Taleggio.

Flavor: Grayson's flavor profile is rich and beefy, slightly salty with a nutty sweet buttery finish.

Serve Grayson as a dessert course drizzled with honey, spread on crusty bread, or with dried fruit or sweet melons. It can also stand on its own so it can be used as a table cheese and can be substitute for Taleggio or Brie in your recipes. Please remember that this is a seasonally produced cheese so is may be hard to find, but when you do find it you will be rewarded with an excellent example of American cheese making.

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Store Grayson in the vegetable bin of your refrigerator wrapped in wax paper and placed in a zip lock bag. If any mold should form in its rind or inner paste simply cut or scrape it off .When shopping for this cheese do not purchase  any that look very runny or smell like ammonia another sign of abuse is a dried out looking cheese.

Wine Pairing: Malbec, Albarino, Cabernet or Gewurztraminer Grayson also pairs well with beer

Stilton Blue Cheese England's King Of Cheeses

 

When you are considering the purchase of blue cheese you may want to investigate English Stilton blue cheese. This great blue cheese is usually overlooked and under appreciated by cheese buyers because Roquefort, Cabrales, Valdeon and Gorgonzola get all the attention. So we would like to shine a bright light on the magnificent Stilton blue cheese which is well known as the English holiday cheese. It is thought that this tradition is based around Stilton's yearly arrival in stores during the early fall and the Christmas holidays.

Stilton is known as the King of English Cheeses, and is only made in Derbyshire, Nottinghamshire and Leicestershire. It is the only English cheese protected by a certificated trade mark. The British name certification insures that the milk and the cheese manufacturing must be done in the above listed counties and that the production recipe and aging process must adhere to the guidelines established by the Stilton Cheese Makers’ Association/

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Details: Stilton is a pasteurized, firm cow’s milk cheese with a natural brushed inedible rind. It has a dry rough or gritty brownish rind and an ivory colored interior paste that has large amounts of greenish-blue veins .The production of Stilton begins when a culture of Penicillium Roquefortii is added to the milk and the starter, the rennet is added a short time later. After cutting, draining, milling and salting the curds, then shaping ( into cylinders) and turning by hand, the cheeses are stored in precise conditions of temperature and humidity to produce the characteristic crust and veining. The veining is created by inserting steel needles to aid in the aeration and mold growth. The cylinders are then aged for a minimum of six months, however the best Stilton's are aged for at least12 months and have a fat content of about 55%

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Well aged Stilton's exhibit an inner paste that has a crumbly yet moist and creamy texture a spicy aroma and a sharp tangy flavor. This wonderful cheese should be savored at the end of a meal with a hearty bread and red wine. Any leftovers can be added to Crème Fraiche to create a tasty spread. Try to remember that this is a strong cheese and it will overpower most other cheeses. So, when using it on a cheese platter or at a cheese tasting serve it at the end of the line. If you can not find Stilton three good substitutes are Gorgonzola, Maytag Blue and English Shropshire Blue which the same characteristics as Stilton except that an orange color instead of white.

When shopping for Stilton avoid any that have gray interior paste or that fall apart when cut. Ask your cheese monger to cut your cheese in layers not wedges, this will add eye appeal to your table setting. The condition of the outer rind will usually look unsightly but this is not really important and should not hinder you from purchasing it. Stilton should be covered with a clean damp cotton cloth and then wrapped with aluminum foil and kept in the vegetable bin in the refrigerator. If fuzzy mold develops on the rind just scrape it off . Stilton can usually be found in good cheese shops or online at Amazon. Stilton Blue Cheese

For some really great recipes using Stilton cheese check out the link.

The best brands to purchase are, Long Clawson Dairy, Cropwell Bishop Creamery, Colston Bassett and Thomas Hoe Stevenson all are readily available here in  the United States. The Long Clawson Dairy also produces a great cheese named Huntsman  which is made by cutting out sections of Double Gloucester and filling them with Stilton. 

Wine parings: All big reds, Bordeaux, Cotes-du Rhone, Sherry, a good tawny Port or Madeira, also try it with a good hearty English or Irish Beer.

                                                               

Comte France's Answer To Gruyere

Comte (cone-tay) is in reality the French equivalent of Swiss Gruyere, in fact it is often called Gruyere de Comte or French Gruyere.

The major difference between French Comte and Swiss Gruyere is that Swiss Gruyere is aged for only three months while the French Comte is aged for a minimum of six months and is often aged for twelve months. This longer aging process brings out a bolder and richer flavor.

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Details: This great French cheese is produced in the Franche-Comte region which encompasses the three departments of Jura, Doubs and Haute-Salone. This mountainous region borders the Swiss Alps and the cheeses that are produced there are considered to be Alpine cheeses. The dairy cows in these alpine pastures graze on grass and mountain flowers which  produces the grassy, herbaceous flavors and aromas of the cheeses that are produced there. 

All French Comte is AOC name controlled to assure that only milk from this regions’ dairies is used to produce it. Comte is not produced on a large scale or in cheese factories but continues to made by small local dairies that make about six to seven 80lb wheels per day. This low volume ensures attention to detail and consistent high quality cheeses.

Flavor: Comte is an unpasteurized pressed, cooked curd cheese that has an inedible natural brushed rind. The interior paste will have small pea sized holes through out and will have a yellowish to ivory color. Comte"s flavor will have hints of hazelnuts and grassy herbs. The flavor and aroma will increase as the cheese ages so try to find one that has been aged at least 12 months. 

 Comte, as with many hard Alpine cheeses, is hard to abuse and will hold up well in the refrigerator. When shopping for Comte do not purchase any that is moldy, dried out or has a cracked rind. Always look for the bell symbol and the name Comte stamped in green on the rind. However, a lot of the Comte coming into the US now has a white and green paper label attached to the cheese with the name Comte AOC printed in Green on it. 

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Comte is a versatile cheese that goes well with salads and sliced for sandwiches. It is also great for lunch served with salami and crusty bread and as a dessert course served with fresh fruit. Comte also melts well so use it with baked potatoes or rice dishes or on paninis. Or try this great salad recipe.

Wine parings: Big French reds like Cotes du Rhone, Burgundies and fruity reds like Beaujolais

Italian Pecorino Toscano Cheese And Pasta Recipe

Pecorino Toscano is not usually thought of when people talk about pasta and cheese, but this is unfortunate because this cheese will seductively impart its sheep flavor into the pasta. The following Pecorino Toscano recipe is not fancy or flashy but it is great for family dinners or a quick meal when friends get together. Try it and enjoy it and when someone asks about the slightly different twist to the flavor of your pasta tell them about your new grating cheese Pecorino Toscano.

                                                                            

Prep Time: 10 min Cooking Time: 12 min   Serves:  4

Ingredients

1 lb package of  Angel Hair Pasta

1 Tbs of extra virgin olive oil

1/4 tsp of parsley

 1 tsp of ground black pepper

 2 cups of Cherry Tomatoes sliced in half or quarters

 1/3 cup of finely grated Pecorino Toscano cheese

1 fresh green pepper diced

1 fresh red pepper diced

2 cups of quartered and drained artichokes

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                                                         Cooking Directions

1) Bring 4 quarts of water to a boil and cook pasta according to the package directions, then strain the pasta but save 1/2 cup of the water and set it aside

2) Saute the olive oil, artichokes and peppers in a large skillet over medium heat and slowly add the black pepper and parsley. After two minutes add the sliced tomatoes and heat for an extra 30 seconds.

3) Pour the saved water into the skillet, then add the cooked pasta and stir. Heat this mixture for another three minutes (or until the water absorbs) and add salt to taste. Next sprinkle in the Pecorino Toscano cheese and toss until the cheese melts.

4) Serve with a fresh green salad.

Wine Pairing: Big reds like Chianti, Brunello or Lungarotti

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Morbier A Classic French Cheese

Morbier is a cow's milk cheese that is named after the town of Morbier. .Morbier produced in the Jura region and has been given AOC (Appellation d'Origine Controlle) name control. It is defined by the thin dark layer of vegetable ash through the center of the paste. This cheese's origin is very humble and it's creation may even be considered to be an afterthought. Traditionally, during the production of Comte some curd would be left over and to preserve it for the next day. The cheese makers would press the curds in the molds and then cover them with vegetable ash to prevent the formation of a rind. The following day new curd would be placed on top of the ash layer forming a complete wheel of cheese. The wheels were then lightly pressed and washed with brine to form the rind. The washing process creates a moist outer rind that has a pungent aroma. Yes this can be considered a "stinky cheese". Today Morbier is made from only one days production and the ash layer is added to keep the traditional appearance alive. The finished wheels are then aged for a least 60 days.

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Morbier is sold in the United States as both a raw milk and pasteurized cheese. The raw milk version has much more flavor and is the much better choice. Both versions should have a paper label on them that notes that  it is Jura Morbier. This cheese has a smooth, moist, yellow rind that is inedible. Once you get past the moderate stink factor the inner paste is light yellow and semi-soft with a buttery mild flavor, a nutty finish and a slight tang. The ash layer is plainly visible through the center of the cheese but does not impart any flavor to the cheese. Do not let the smell of this cheese stop you from trying it, be bold and you will be rewarded by it's wonderful flavor.

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When shopping for this cheese always stay away from those that appear to have a cracked rind, a dry looking inner paste or look slimy. Morbier does have a moderate stink factor but stay away from any that smell rancid or like ammonia.

Serve Morbier with sandwich meats on crusty bread or melt it over potatoes or rice dishes. It is also a nice alternative for fondue and cheeseburgers.

Store this cheese in the vegetable bin of the refrigerator wrapped in aluminum foil and placed in a Ziploc bag.

 
Wine Paring: A good Pinot Noir, cru Beaujolais or Gewürztraminer.

Serra da Estrela The King Of Portuguese Cheese

Serra da Estrela is a sheep's milk cheese that has been made for centuries by the shepherds in the Portuguese province of Beira. The sheep here graze in this mountainous region on wild flowers brambles and grass and produce a milk that is thick and aromatic. This cheese has been given D.O.P certification and is made under stringent rules that govern it's area and method of production.

Details:  The methods of production may seem archaic but they allow for the creation of a truly magnificent cheese. First, the raw milk is coagulated with cardoon thistle and salt no animal rennet is used. The newly formed curds are separated by hand and allowed to dry and age for a minimum of thirty days. This process produces small quantities of a cheese that has a soft, smooth, thin, straw colored rind. The young cheeses will have a white or slight yellow interior paste that is gooey or runny but as it ages it will become firmer but not hard. This cheese is, for the most part, spreadable but traditionally the thin rind is cut open and the soft paste is scooped out with pieces of bread.

Flavor: It has an herbaceous flavor and a finish that has hints of burnt toffee This flavor is enhanced as the cheese ages. It should be noted that the cardoon thistle imparts a somewhat bitter flavor but it is not overpowering or unpleasant.

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When shopping for this cheese you will find it wrapped in cloth giving it a very artisinal appearance and each small cheese will weigh about 2 pounds. However it will most likely not be available for sampling so look for signs of dryness or cracking in the rind as these are signs that it is too old. Serra da Estrela is only produced from November to March so it will be difficult to find as it sells out quickly. Serra da Estrela can be purchased at Whole Foods or Wegmans.

Wine Pairing: Light crisp Portuguese whites or soft to medium bodied Portuguese reds.
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Italian Ubriaco di Raboso The Drunken Cow Cheese

Ubriaco di Raboso is a wine soaked cow's milk cheese that is made only in the Treviso region of Italy. The English translation of ubriaco is drunk or drunken and this cheese can be thought of as the "Drunken Cow" cheese with an obvious nod to the Spanish "Drunken Goat" cheese. As legend has it the origins of this cheese go back to World War 1 when Italian farmers in the Piave River area hid their wheels of cheese in barrels of fermenting grape juice to prevent invading armies from stealing them. Today the Master Affineur Antoinio Carpenedo and his company La Casearia Carpenedo has brought the legend to reality with this masterful cheese.

Details: This is a semi-hard raw cow's milk cheese that is pressed but not cooked. It is aged for six months in Mr.Carpenedo's cellars and them immersed in Raboso grape must for several weeks. During the immersion period the cheese absorbs the grape must flavor, aroma and its deep ruby red color. The resulting cheese has a pale yellow interior paste with small holes and hints of red color at the inner surface of the rind. 

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Flavor:The flavor has hints of black berries and sour cherries and finishes with a pleasant mild peppery zing.
This is a wonderful table cheese that should be served with a meal as a cheese course. It also shines as an addition to salads, thinly sliced and added to a roasted vegetable sandwich or served with grapes or figs and a crusty bread. You should store this cheese in the lowest area of your refrigerator wrapped in waxed paper or aluminum foil.

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Wine Paring: Merlot, Cabernet, Fragola, Sauvignon or Verduzzo It is perfect with the bubbly Prosecco
 
For information on other La Casearia Brand cheeses go to :
http://www.lacasearia.com
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Roaring 40s Blue Cheese An Australian Masterpiece

Roaring 40s Blue is produced in Australia. Unlike typical French blue cheeses (Roquefort) made from sheep’s milk. This is made entirely from cow's milk which gives it a somewhat milder flavor. The King Island dairy herds that produce the milk for this cheese graze on verdant, dense pastures, supplementing their rich diet occasionally with a helping of kelp that is washed up after heavy storms. So legend has it that the name of this cheese comes from the "Roaring 40's" storms that often hit the coast.

This blue cheese is full flavored and has a beige inner paste that produces a buttery smooth, nutty flavor. The waxed inedible rind helps to promote a sweetness and creamy texture in this cheese and prevents the moldy taste that some other blue cheeses present. King Island dariy's Roaring 40's blue cheese is the current Champion Blue cheese AGDA 2010 and Gold Medal winner.

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This blue cheese is full flavored and has a yellow beige inner paste that produces a buttery smooth, nutty flavor and a dark blue wax outer rind. Allow Roaring Forties to fully come to room temperature and enjoy its creamy texture with a fresh baguette, red grapes, figs and walnut


Wine Paring: Australian sweet whites like Sauterne and big Australian reds

Gjetost An Interesting Norwegian Goat Cheese

Gjetost is a sweet brown Norwegian cheese made from pure goat's milk or a mixture of cow and goat milk. In most respects this is not really cheese, so a little background on how it is made will shed a little light on what we mean. Gjetost is made by slow cooking the milk until it is caramelized thus removing most of the water, the resulting "curd" is then pressed into block molds to remove any left over water, at this point it is ready for sale or to eat. It should be noted that this process has essentially created milk sugar and gives the "cheese" it's brown color, fudge-like texture and overt sweetness. Since there is no aging process the flavor of fresh goat's milk is still noticeable. The flavor as noted above is sweet (maybe too sweet for some) and can be considered an acquired taste. It has a mouth feel like fudge, hence the name "fudge cheese", with a caramel flavor but the goat tang still filters through. The aroma has been described as slightly fishy to barnyard to goaty but not offensive or overpowering.

When shopping for this Norwegian novelty look for the Ekte Gjetost if you want the pure goat milk style or the red box (sometimes labeled as Ski Queen ) for the mixed milk variety and can also be found in 9lb blocks which can be cut to order. Gjetost can be ordered online at Amazon.

You can serve this in the morning thinly sliced on bread or toast with coffee or with sweet fruits like grapes or pears as a snack. This is best cut thinly with a cheese plane not a knife.

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Wine Pairing: It would be hard to recommend any particular wine to go with this since it is a bit unique but it does appear to go well with beefy lagers or maybe a good Irish Stout.

Italian Provolone Cheese Sophisticated Simplicity

Italian Provolone bears little resemblance to the pitiful, tasteless factory made version we often see here in the United States. It is the most popular cheese in Italy and it is found in almost every home there. Provolone has DOP certification but is made in all the regions of Italy and comes in all shapes and sizes. Provolone is a firm cow's milk cheese that been rubbed with brine and allowed to air dry in controlled temperatures and humidity. The fresh cheese, aged about one month, has almost no flavor or aroma. However this cheese is transformed once it is allowed to age further. The Dolce version is aged about three months and has a mildly sharp flavor for this reason it is popular as an addition to deli sandwiches here in the United States. The ten to twelve month aged cheese Picante has a sharp and aggressive flavor and the sixteen to eighteen month version has a very sharp and also hot taste that can overpower many accompaniments. There is a rare three year old Provolone that appears in some specialty cheese shops. This aged version is hard and flinty and can be grated. It has a very hot flavor and really spices up pasta dishes.  Also, as it ages Provolone will get firmer and a bit oily. The outer rind is formed by the constant rubbing of the fresh cheese with oil and brine this procedure creates a natural edible rind that has a medium yellow hue and a light yellow interior paste that will become darker as the cheese ages.

Provolone is usually pretty hard to abuse but when buying it look for dryness, cracking or a rancid odor as these are all signs of a bad investment. Also ask your cheese seller how long the piece you are buying has been aged because this will give you an idea about it's flavor. Also ask to taste a small piece since there is no sense in purchasing a picante version if you do not like sharp cheeses. The brands to look for here in the United States are Auricchio, Il Giardino but our favorite imported one is Albiero. The Alberio Dairy consistently produces superior quality products that reflect the family's dedication to the art of cheese making.

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You can serve dolce Provolone as a sandwich cheese, with raw vegetables, olives and sweet peppers in an antipasto or as a topping for pizza. Aged versions can be served as a table cheese or grated over pasta, meat or seafood dishes

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Wine Pairing: Since the simplicity of this cheese is it's strong point look for unpretentious Italian red wines like Chianti Classico. For aged versions look for bold Italian reds.

For information on other Alberio Brand cheeses go to: http://www.albiero.it/albieroeng.html

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Huntsman A Uniquely English Cheese

Huntsman is a pasteurized cow's milk blue cheese made by the Long Clawson Dairy in England. It's name is trademarked but there a few imitators like Stilchester out there so always ask for the original. Huntsman is relatively new to the retail cheese world but it has acquired a large and devoted following. It is made by starting with a wheel of 36 month aged Double Gloucester and cutting out sections in the split wheel by hand. The cut out sections are then filled in by hand with 3 month aged Stilton blue cheese. This time consuming process yields a wonderful cheese that is quite unique. It presents a combination of the soft, assertive Stilton with the mild flavored, hard textured Double Gloucester. At first thought this combination really should not work, however one taste will quickly prove this line of thinking wrong.

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When shopping for Huntsman first look for the Long Clawson Dairy name, then make sure that the Stilton does not look gray or overly runny and that the Double Gloucester is not dry, cracked or moldy. You may find Huntsman in three or five layer versions, both are good but think of how you plan to serve them before making a purchase. The five layer version is a bit tall so it would work well for cheese plates and the three layer version works well for cooking.

Store Huntsman wrapped in waxed paper or tin foil and covered with plastic wrap and in a separated vegetable bin. This will prevent the strong Stilton aroma and it's mold from being transferred to other foods or cheeses.

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Huntsman is a great addition to a cheese board, it is also great melted over hamburgers, grilled steak and sliced into salads. It can be served by itself with fig paste and crusty bread as a midday snack.

Wine Pairing; Chenin Blanc, Sauvignon Blanc or sweet Ports it also pairs well with British Ales.

English Double Gloucester Cheese Revisiting A Old Friend

Double Gloucester is a mild cheddar-like English farmhouse cheese that has been produced since the 16th century. It is made from the morning and evening milkings then the whole milk and cream from these two milkings are poured and mixed together, rennet is then added to create the curd. The curd is lightly cooked, drained and then pressed in molds to remove any excess water and whey, the resulting cheeses are set to age for about six months. There are two versions of Double Gloucester, one is white and the other light orange, the orange color comes from the addition of annatto during the mixing stage. A hard natural rind is formed that can look unsightly but it is often covered by a cloth outer layer to help keep it dry. Farmhouse made Double Gloucester almost always comes cloth bound and is usually more expensive than the plain rind cheeses made by large dairies.This cheese is also used in the production of English Huntsman cheese.

 Tasting: The flavor of Double Gloucester depends on its age therefore the older it is the more flavor it will have. The inner paste is dense and hard but not overly dry. The outer rind, which is inedible, may have spots of mold on it but this is normal and should not be looked at as a cheese gone bad. It has a buttery rich taste with hints of citrus and onion, as it ages it with have a sharper flavor and a decidedly nutty finish. This cheese should be stored in a zip lock bag in the vegetable bin of the refrigerator, this way it should last about 2 - 3 weeks, any mold that might form on it can simply be scraped away.

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When buying Double Gloucester avoid any that look overly dry or cracked.

Serve Double Gloucester as a snack with fruit and crackers, try grating into salads or over baked potatoes and pasta, it also makes great grilled cheese sandwiches and paninis.

Wine Pairing: Try it with a good Rioja or Reisling, it also goes well with hearty beers and ales

Norwegian Jarlsberg Cheese

Jarlsberg is one the most popular cheeses that are imported into the United States. This Norwegian cheese, named for the county that it is produced in, was created in 1956 from and an old 1830 Swiss recipe. Jarlsberg cheese was introduced to the world in 1961 and has become one of Norway's biggest exports throughout the world.

Jarlsberg is made from partially skimmed pasteurized cow's milk that is coagulated with animal rennet. Specially formulated bacterial cultures are added to the curds which are then pressed into cheese molds, salted, allowed to age from 1 to 15 months and then coated with an inedible yellow paraffin coating. All of these procedures are done under strict laboratory conditions and regulations. Most of the Jarlsberg that reaches our shores is aged about 3 months and has a semi-firm, smooth yellow paste that has many large and small holes throughout. 

The flavor is slightly nutty and salty with a sweet buttery smooth mouth feel. The overall flavor profile is not overly complex or strong. There is another version that is called Jarlsberg "Reserve" and it is aged from 12 to 15 months, this will have a bigger flavor and aroma, you will most likely have to ask for it by it's "Reserve" name.
When shopping for this cheese, do not purchase it if it looks dry, cracked or has any mold on it. Always try to get a small sample to taste to make sure it's flavor agrees with you.

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This is a very nice cheese to use for grilled cheese sandwiches or thinly sliced on grilled meat sandwiches and hamburgers. As a snack cheese serve it with grapes or other semi-sweet fruits. Both the regular Jarlsberg and the Reserve can be purchased without the paraffin rind coating.

Wine Paring: Light spicy whites like Alsace Sylvanner or Treminer

Feta Cheese Four Varities For You To Consider

Since Feta cheese is made in several countries it really deserves a category all to itself. The most widely found variety of Feta is from Greece but it is also produced throughout the Balkan countries, France and the United States. It is a young sheep milk cheese that is soaked in a brine solution which helps to stop the aging process.This way the cheese stays young and has a fresh flavor although it can be overly salty. If the cheese is too salty for your taste simply rinse off the brine water. Feta is a simple cheese that can be served with accompaniments like olives and a good hearty bread. It is also a great addition to salads. All of the varieties mentioned below are equally good so try them all and see which one you prefer. The brand names of Feta are not that important but try to find one that is imported.

Greek Feta is the best known and most popular. It is a young sheep milk cheese that tends to be crumbly and quite salty. The flavor is mild and the texture may seem to be a bit dry.

Bulgarian Feta is also made from sheep milk that has been soaked in brine but it is usually less salty and has a creamier texture and flavor than its Greek cousin.

French Feta cheese (Valbreso) is produced in the southwest regions near the Mediterranean Sea. Here sheep are free to graze on the area's wild and rugged plateaus and their milk is also used in the production of the world famous Roquefort blue cheese. The French version is similar to its Bulgarian counterpart in its texture and creaminess but its flavor has just a slight tang and is a bit less salty.

Most American Feta is produced in Wisconsin and is made from cow's milk. It is also put into a brine solution but it is less flavorful than it's sheep milk cousins. If you can find an American version that is made from goat's milk try it and you will notice a much more flavorful cheese.

Feta can be served crumbled in salads, melted into omelets or eaten with sweet fruits like grapes or in season melons.

Wine Paring: Serve it with a good dry Rose’ or a white wine like Sauvignon Blanc.