June 2016 Featured Cheeses | Cheese of the Month Club

Pecorino Pepato

Lancashire

Appenzeller Classic

Featured Cheeses	Original Gourmet Cheese Club
	3 cheeses per month	3 cheeses per month
Pecorino Pepato
Lancashire
Appenzeller Classic

Pecorino Pepato

Country: Italy
Cheese Texture/Type: Semi-firm
Cheese Milk Type: Sheep
Cheese Age: 45 days

Most Pecorinos are oily cheeses because sheep’s milk contains very high amounts of butterfat… one of the reasons this cheese is so delicious. So when Pecorino comes to room temperature don’t be surprised if you see beads of oil on the cheese, these are “butterfat tears” that weep naturally from the cheese, and they indicate that it’s the perfect temperature for eating. Pecorino is usually eaten as a table cheese but will occasionally be shaved on top of fresh beans (perfect for summer salads) or lightly sautéed greens. Try it instead of Parmigiano on your next bowl of pasta. Its flavor is dense and the peppercorn sensation will bring new dynamics to your next meal. This selection should be served with a full-bodied red wine.

Appenzeller Classic

Country: Switzerland
Cheese Texture/Type: Firm; Washed Rind
Cheese Milk Type: Cow
Cheese Age: 3-4 months

Aged for 3-4 months, you'll find this cheese on the slightly spicy side. It's a pressed, cooked-curd cheese with occasional pea-size holes. We found it to have a pleasing, smooth texture. Its real charm though, is its fruity tanginess, making it a perfect complement to delicious summer fruits or to be served as a dessert cheese.

Lancashire

Country: England
Cheese Texture/Type: Firm
Cheese Milk Type: Cow
Cheese Age: 60 days

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.

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Featured Cheese - June 2016