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Featured Cheese - August 2016

SarVecchio Parmesan

Country: United States
Cheese Texture/Type: Firm
Cheese Milk Type: Cow
Cheese Age: 20 months

Named overall Champion of the 2009 U.S. Championship Cheese Contest (considered by many to be the “Superbowl” of cheese competitions) as well as winner of the hard grating cheese category of the 2007 American Cheese Society competition, SarVecchio Parmesan is made by Master Cheesemaker Larry Steckbauer at Sartori Foods in Antigo, WI. Made in the tradition of Italy’s Parmigiano Reggiano, it’s washed with olive oil, then “extra-aged” for a minimum of 20 months. SarVecchio offers a crumbly texture with a mellow salty, sweet, and nutty flavor, with notes of roasted caramel. Delicious! A world-class Parmesan from right here in the USA!

Montasio

Country: Italy
Cheese Texture/Type: Semi-firm
Cheese Milk Type: Cow
Cheese Age: 5-10 months

When the cheese is fresh, the taste is mild and delicate, and the color is white. The texture is compact with an even oscillation, and the rind is smooth and flexible. As the cheese matures, it becomes grainy and crumbly and the rind dries and darkens. Its flavor becomes mellow and fruity with and full flavored finish, and its color slowly turns to a pale, straw-yellow. Typically, you will find this cheese served as an eating cheese with crusty bread. You can also shred it on pasta dishes, and serve it in omelets, sauces, and fondue. Try it with Pinot Grigio.

Pecorino Toscano

Country: Italy
Cheese Texture/Type: Firm
Cheese Milk Type: Sheep
Cheese Age: 4+ months

Pecorino Toscano cheeses are smaller and milder than the other Pecorinos (Romano and Sardo), and may be sold soft and fresh (with a yellow rind) or firm and ripened for a few months (with brown-red rind). It’s famous in the cheese world, since just about every village in Tuscany makes its own unique rendition—all based on the same recipe! Savory and fragrant grasses which vary from farm to farm contribute to each version's unique taste. So does each farmer's interpretation of the basic recipe. They are then ripened in a coll, damp environment from forty days to more than six months.

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