Featured Cheese - October 2015

If you are a fan of goat's milk cheese, you know how unique the flavor is. It is often something of a tangy, tartiness, and you usually seek it out, intentionally. You know what you are going to get and you do this mental comparison to a sharp cheddar or buttery manchego. Goat's milk cheese can usually provide that extra something. While it is tart, and maybe even bitter (thanks to the capric and caproic acids), it is absolutely refreshing.

The most famous Dutch cheese, Edam, is made with partially-skimmed cow's milk, and is meant to be eaten within weeks of its creation, while it's still smooth. Pasteurized milk is heated and bacteria is added to increase the acidity level. Liquid rennet is added to create curd, and the curd is cut into tiny pieces, then heated, drained, molded and pressed. After the cheese is salted, it ripens and is exported wrapped in red wax.

Considered an alpine raclette style cheese, Reading is a semi-soft washed rind cheese made from raw cow’s milk and aged between 3-5 months. Creamy in texture with a unique nutty and grassy flavor, Reading can stand on its own on any cheese board but really shines when it’s melted. Extremely versatile, try it on burgers, mac and cheese, melted onto crusty French bread...