Past Newsletters

May 2006

Sophistication for Any Cheese Board

English Cotswold: The Pub Cheese!

The cheese called Cotswold is named after a picturesque area of Britain – Gloucestershire County, on the northern edge of the southwest region. Covering over 1,025 square miles, it is known for its natural beauty with agricultural industries in farming, forestry and horticulture and wool. Geographically, it splits into three areas, the Cotswolds, the Royal Forest of Dean and the Severn Vale with a total population of about 570,000.

English Cotswold cheese, a variation of “Double Glouster”, was originally made from the rich milk of the black cattle of Glouster and traditionally made in Glouchestershire, in the Cotswolds. 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. It melts well, similarly to cheddar, and is often served melted on slices of bread. It is golden yellow to orange in color.

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. It is known in Britain as “Pub Cheese,” so fetch your beer mugs and have them at the ready!

Tasting Notes: The harmonious blend of mellow, crumbly cheese and powerful vegetables makes Cotswold a terrific complement to the softer, milder flavors on your cheese board. A simple 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 dare ale.

In case you have not heard about our other monthly clubs, we offer excellent domestic and international beer through the Beer of the Month Club. Check it out at www.beermonthclub.com.

Asiago

An Italian cheese, the history of Asiago dates back to ancient times, originating 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 Mountains. There, artisan cheese makers produce Asiago 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 food. Thus, Asiago was originally a ewe’s milk cheese; however, around the year 1500 A.D. the sheep were replaced by cattle. 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.

The right wine with a superior cheese can be an excellent combination! Monthly Clubs offers fine domestic and international wines. Check out the Wine of the Month Club at www.winemonthclub.com.

Tasting Notes: 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.

Jarlsburg: Norway’s King of Cheeses!

Meet the world’s most famous “Baby Swiss.”

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. 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 consistency of the milk provided by Norway’s dairy herds. 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.
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.

Jarlsberg has the consistency, 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 distinctions between the two. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. 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.

Tasting Notes: A mild cheese, reminiscent of Swiss, Jarlsberg 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 melts beautifully and is often served with fresh fruit and bread.

Culture Corner
Cheese	Pronunciation	Recommended Wine/Beer
English Cotswold	KOT-swold	Dark ales such as a roasty Porter or a stiff chocolaty Imperial Stout
Asiago	ah-see-AH-go	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	YAHRLZ-berg	Nicely complemented by German Riesling, light red wines or a gentle Rhone Valley white