Featured Cheeses - October 2010

Perocino Romano is a salty, Italian cheese, that is hard – good for grating. Made from sheep’s milk, Perconio Romano is often used in pasta dishes similar to its cousin, Parmigiano Reggiano (parmesan). Serve with bold red wines. Read More

White Wensleydale is firm but not dry and hard, creamy yet the surface is slightly uneven and crumbly, and has a slightly sweet but also tart flavor. It’s sometimes described as having a nutty, buttermilk flavor and with a honey aftertaste, and gentle aroma of cut grass. It has a fine curd, minimal texturing, and high moisture content. Wensleydale is usually eaten young, at about a month old. This cheese goes well with a crisp apple and is traditionally eaten with fruitcake. Read More