Past Newsletters
Vol. 5 No. 5
English Cotswold 
The Pub Cheese !
The cheese called Cotswold is named after a very picturesque area of Britain. Traditionally made in the county of Gloucestershire, in an area called the Cotswolds, Double Glouster was origin-ally made from the rich milk of the black cattle of Glouster. A classic blend of chopped chives and onion, coupled with a quality Double Gloucester cheese, this cheddary and smooth delight is a modern rendition of an old British favorite (which lacked the vegetable component). It is similar to cheddar, however, this firm cheese is aged for three to four months, so it is not as hard and is actually milder and less sharp.
These days, Double Glouster, and thus, Cotswold, is made in both pasteurized and unpasteurized varieties. Like most hard cheeses, this cheese can be stored for at least a month in the refrigerator, so you needn’t be in a hurry to finish it off, though we suspect you just might after you taste it. Still, it is a powerfully flavored cheese, and is also well known in Britain as “Pub Cheese,” so fetch your beer mugs and have them at the ready!
Tasting Notes
English Cotswold
The harmonious blend of mellow, crumbly cheese and powerful vegetables makes Cotswold a terrific complement to the softer, milder flavors on your cheese board. This is a popular pub cheese in England, oftenpairedwithbeer.Asimple preparation called “the ploughman’s lunch” is easily the most universal of British pub snacks. It consists of a cut of Cheese, a home-baked bread roll, pickled onions and a pint of beer. The classic ploughman’s is served with a generous slice of farmhouse Cheddar, but different pubs offer different cheeses, including, you guessed it, Cotswold, served with a traditional ale consort–typically an English bitter, brown ale or stout–to round out the meal. We encourage you to try making your own ploughman’s lunch by pairing your cheese with hard-crusted bread and strong, dark ale such as a roasty Porter or a stiff chocolaty Imperial Stout.
Asiago
The history of Asiago dates back to ancient times,origin-ating from Altopiano dei Sette Comuni (or Highland of the Seven Municipalities) where ‘Asiago’ was the name of the capital town. Asiago d’Allevo, a village northwest of Venice, is tucked beneath the Dolomite Moun-tains. There, artisan cheese makers produce Asiago (pronounced ah-see-AH-go) using traditional methods. Sometime around 1000 A.D., cheese came into production in the area taken from the milk of sheep that were left to pasture freely and were originally used for the production of both wool and foodstuffs. Thus, Asiago was originally a ewe’s milk cheese; however, around the year 1500 A.D. the sheep were replaced by cattle. And for the past 500 years, Asiago has been made in a similar fashion, using only cow’s milk. Asiago, like many cheeses, is sold at various degrees of maturity. Once the product has aged for six months, it is dubbed “mezzanello.” After one year it is referred to as “vecchio” (old) and finally, after as many as 24 months or more of aging, “stravecchio” (very old). In addition, there are two general types of Asiago - “d’allevo” (raised) and “pressato” (pressed); the former is aged and has a more pronounced taste, while the latter is fresh, more buttery, and sweet. After being aged for 9-12 months, this cheese is firm enough to shave or shred, and because of this, it is often used in cooking and in salads.
It has a nice crumbly texture, and is perfect for the table, grated on salads, in pastas, soups, and sauces, or melted in quesadillas and pizza. Savory and flavorful, Asiago adds something special to just about any dish.
Asiago has been certified as a D.O.C. (Controlled Designation of Origin) since 1955. At that time, a law was passed to establish the boundaries of the geographical area where the milk to produce this cheese could be collected, and, where the production could take place. So, when you choose Asiago D.O.C., you can be sure that you're getting a genuine and honestly authentic product.
Tasting Notes
Asiago
This unique variety of cheese has a very distinct taste. Its aroma is strong and is reminiscent of the fragrance of yeast and dried fruit. Occasionally one can even distinguish a note of boiled chestnuts. To the touch, it is slightly elastic when it’s relatively young and harder when fully matured. The dark shades of yellow straw that distinguish this variety can at times reach the intensity of amber. The sweet taste can acquire a somewhat more savory flavor and ranges to slightly piquant. The rich aroma becomes refined with seasoning and has a hint of dried fruit, butter and sometimes, exotic fruits. Italian red wines such as Bardolino, Dolcetto, any of the fine varieties from Grave del Friuli or even a Chardonnay will all make great wine pairings.
Jarlsburg
Norways King of Cheeses !
Meet the world’s most famous “Baby Swiss.” Actually, con-sidering the popularity of this cheese, you’ve likely met before. Jarlsberg has the con-sistency, texture, and hole-formation of Swiss Emmental, but its flavor is sweeter and more nut-like than its French-made counterpart. Another difference worth noting is the density and weight distinct-ions between the two. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. However, despite these differences, Jarlsberg still makes a most suitable substitute for Emmental, be it as a table cheese, dessert cheese, sandwich cheese or recipe substitution.
Over 60 varieties of cheese are made in Norway, although the most famous is Jarlsberg. Jarlsberg’s high quality and smooth flavor come from the rich con-sistency of the milk provided by Norway’s dairy herds. And even though it’s known as a “Baby Swiss,” this cheese is not really a youngster; however, considering that many cheese varieties have been around since medieval times, this one is a bit on the juvenile side. Jarlsberg was first made from 1815 to 1832 at the Jarlsberg Manor near the famous Oslo Fjord. Today, Jarlsberg cheese is the most widely hailed and popular of the Norwegian cheese brands, accounting for 60% of Norwegian cheese exports.
World famous, Norway’s mellow, golden yellow Jarlsberg cheese has achieved global fame for its characteristic nutty taste and attractive appearance with variously-sized round holes. A very versatile favorite of ours, it makes a fantastic table cheese and also works well in a variety of sandwiches and cooked dishes.
Tasting Notes
Jarlsburg
A mild cheese, reminiscent of Swiss, Jarlsberg (pronounced YAHRLZ-berg) has large irregular holes and a distinct nutty flavor. Its semi-firm yellow interior has a texture that is buttery rich with a mild and slightly sweet flavor. It’s an all-purpose cow’s milk cheese that’s ideal for snacking, sandwiches, entertaining and cooking - it also melts beautifully. Often served with fresh fruit and bread and nicely complemented by German Riesling, light red wines or a gentle Rhone Valley white.
Recipe
Crunchy Salad w/ Warm Cotswold
Cheese Dressing
Salad
• 12 ounces mixed salad leaves
• 4 ounces cauliflower florets
• 4 ounces cherry tomatoes
Croutons
• 3 ounces white bread, cubed
• 3 ounces butter
• 1 teaspoon chili powder
Warm Dressing
• 8 ounces Cotswold cheese, grated
• 4 fluid ounces milk
• 2 tablespoons fino sherry
• 1 teaspoon mustard powder
• 5 ounces mayonnaise
1. Salad
Toss the salad ingredients together and arrange in individual bowls. Serve at room temperature, not chilled.
2. Croutons
Gently fry the bread in butter until a gol-den pale color. Sprinkle with chili powder and toss briefly over heat until coated.
3. Warm Fondue Dressing
Stir the cheese over very low heat
