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Featured Cheeses - September 2012
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Lancashire
Lancashire is perfect cheese for toasting. Top a slice of Farm Bread with a layer of apple chutney, crumble on some of Mrs. Kirkham's Lancashire, and set it under the broiler 'til the cheese is bubbling hot and lightly browned. I had a slice of this cheese for lunch last month and it blew me away anew … so delicately delicious it was. Read More
- Country: England
- Cheese Texture/Type: Firm
- Cheese Milk Type: Cow
- Cheese Age: 60 days
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Bleu d'Auvergne
Compared to Roquefort, its super-intense and crumbly relative, Bleu d'Auvergne has a creamier texture and a more subtle, rustic flavor. For a special treat, serve it with Sauterne and toasted nuts, or with a full bodied red wine. Bleu d'Auvergne is great crumbled on a tossed salad or add it directly to your freshly made vinaigrette to mellow the acidity. Try a small piece on a slice of apple for a beautiful, healthy snack! Read More
- Country: France
- Cheese Texture/Type: Semi-soft; Blue
- Cheese Milk Type: Cow
- Cheese Age: 30 days
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Dry Monterey Jack
Dry Monterey Jack is an American favorite! Made similarly to Monterey Jack, this cheese is aged longer and has a firm texture with a sweet, nutty flavor. Dry Jack is terrific grated, sliced, or used in recipes. Try it in casseroles or on soups or Mexican-style dishes. Read More
- Country: United States
- Cheese Texture/Type: Firm
- Cheese Milk Type: Cow
- Cheese Age: 7-10 months
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