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