The dates on this site are not really accurate, but it has been about eight months since I started my cheese adventure. I can’t really believe it, actually. So far, officially, I have tried 36 different cheeses. While there were tastings that, for whatever reason, did not make it on to the site, I have […]
Author: John Proestakes
John drinks wine, also
From my last post, you could probably tell that I have started to venture out into the world of wine. For now I don’t think I will really review wine, as seems to be a very complicated activity. However, I will, much like how I have been doing with cheese, offer my “two cents” and […]
Tomino Boscaiolo
Meet Tomino. It is an Italian cow’s milk cheese of the bloomy-rind variety, similar to Brie and Camembert. However, apparently, after some research, I found that this Tomino cheese is strictly for cooking. Naturally, you can imagine my frustration after eating way too much Indian food and then finding out that I need to cook. So, I […]
Castelbelbo
Castelbelbo is a cow, sheep, and goat’s milk cheese. Light, earthy, mushroomy notes, then a tangy very lactic finish with an elegant hint of barnyard. And no, I’m not really sure what exactly a barnyard tastes like at this point—I was just reading the label. It’s definitely a bloomy-rind cheese but the consistency is a […]
Jarlsberg Swiss style cheese
Jarlsberg is semi-soft in texture— with a mellow, nutty taste that is mild but distinctive. Learn more about its history, style of cheesemaking and recipes.
Cacio de Roma
Cacio de Roma (literally, “cheese of Rome”) is a semi-firm textured cheese from Lazio, Italy. It is made with pasteurized sheep’s milk. It’s quite mild in flavor, similar to Manchego, with a firm texture that is pliable instead of dry. I really think it tastes somewhere in between a provolone and a parmesan. There definitely is very little […]
Bonrus
Bonrus is a mixed-milk cheese, made from pasteurized cow and sheep’s milk. It is a bloomy-rind cheese, aged for 21 days before packing and shipping. It comes in ovals and bricks, each weighing about 8 oz. The cheese itself is straw colored, with some reddish notes on the rind. The surface of the cheese is […]
Asiago Pressato DOP Rosso
Asiago Pressato DOP Rosso is a cow’s milk cheese. From the Veneto region of Italy. Semi-cooked, soft paste and lactic notes with a slightly sweet finish on the palate. The paste is white to straw color with many “eyes.” Not bad, kind of the usual dry, smelly asiago. Goes well on any kind of sandwich, […]
Cravanzina
Cravanzina is a mixed-milk cheese, made from a combination of pasteurized cow’s and sheep’s milk. A delicate and lovely little round from the Italian Piedmonts; in the “paglia” family of cheeses, so named because they are aged on beds of straw (paglia = straw). Covered with a bloomy rind, the voluptuous paste is mild, creamy, […]
La Tur
La Tur is an Italian bloomy rind cheese. Pasteurized goat, sheep and cow milk combination cheese. Being an unholy mix of different animal milk, naturally it smells quite foul—but not at all by goat cheese standards. The rind is soft and buttery; it is similar to Boucheron cheese, in that the rind is soft and […]