Kozlar is a semi-hard goat’s milk cheese from Gligora Dairy on the Croatian island of Pag, mild and milky with only a little goat tang.
Author: John Proestakes
Pronunciation frustration: Žigljen
Žigljen is a hard Croatian cheese from Gligora Dairy on the Island of Pag, made from cow’s and sheep’s milk. Here is what it is and where to find it.
Croatian sensation: Paški Sir
Croatia’s best-known cheese: a hard sheep’s milk cheese from the island of Pag, with notes on aging, serving and wine.
Overseas cheese: Innes Log
A dense, unpasteurized goat’s milk log from Neal’s Yard Dairy in London, plus a look at two of its shops.
Cottage (is it?) cheese
Is cottage cheese really cheese? A tub of curds, a pile of serving ideas, and a label-by-label comparison with yogurt.
Mystery cheese
It’s easy to eat cheese when it’s right in front of you, but it’s hard to write about when you don’t know what it is. Do you know what cheese this is?
Going to London in August
A 2011 announcement: my first trip to London, and a request for cheese shop suggestions.
Cappelletta
A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.
Mascarpone madness
Mascarpone is an Italian fresh cheese made from cow’s milk. It is straw yellow color with a soft texture and mild taste. It is a fresh curd cheese, but unlike most cheeses it does not use a starter culture or rennet: the cream is heated and curdled with a little acid (traditionally tartaric acid, often […]
Caprino Cheese
Caprino cheese is made of goat’s milk and is from the Piedmont region of Italy; its name actually comes from the word capra, which means goat.