Featured Cheese - March 2018

This cheese is quite elastic and springy in texture, with a yeasty aroma and a sweet, fruity taste. Traditionally, a half wheel of Morbier would be propped up by the fire. As it started to melt, the cheese would be scraped on to crusty bread or hot potatoes. Morbier is such a good melting cheese and the flavor is not too strong, so it won’t over power the entire dish. One of the points to remember when cooking with cheese is… a little goes a long way. And the flavor of the cheese becomes stronger when you heat it, so be careful to select a cheese that has a good mild flavor!

Five Territories from Britain's Abbey Farms is an amazing combination of five different British cheeses that are layered on top of one another to create a one of a kind cheese. The name is derived from the five different territories (counties) of England of which each layered cheese is originally from: Derbyshire, Leicestershire, Cheshire, Gloucestershire, and Somerset.

In the picturesque region of Emilia Romagna in the northern Italian countryside, Paolo Farabegoli’s family owned a house with a few sheep. His grandmother, the matriarch of the family, was not only an excellent cook, but a terrific cheesemaker with an affinity for aging cheese. Paolo remembers his grandmother making the cheese from the sheep on their small farm and hiding the cheeses in barrels. She would cover them in hemp in order to keep them as long as possible...