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Featured Cheeses - October 2012
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Explorateur
When ripe, Explorateur’s ivory interior has a delicate aroma and salty, mushroomy tang… a delicately piquant flavor that reminds me of buttery baked hazelnuts. Explorateur is usually served as an appetizer with Champagne, Bordeaux, or dry, fruity white wines and crusty French bread. Often it’s served at the end of a meal as a dessert accompanied by a medley of ripe, fresh fruit. Read More
- Country: France
- Cheese Texture/Type: Soft; Bloomy Rind
- Cheese Milk Type: Cow
- Cheese Age: 30 days
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Pecorino Romano
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
- Country: Italy
- Cheese Texture/Type: Firm
- Cheese Milk Type: Sheep
- Cheese Age: 45 days
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Wensleydale
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
- Country: England
- Cheese Texture/Type: Firm
- Cheese Milk Type: Cow
- Cheese Age: 4-6 months
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