Robiola Bosina: this one is from Bosina, Italy. This cheese is also called robiola a due latti as it is a cow’s milk and sheep’s milk combination. The type of cheese is called bloomy rind, like e.g. brie and camembert. The milk combination works pretty well—it’s not overwhelmingly sour sheep’s milk flavor. Soft cheese with […]
Author: John Proestakes
Stracchino
Stracchino is a type of Italian cow’s-milk cheese, typical of Lombardy. It is eaten very young, has a soft, creamy texture and normally a mild and delicate flavour. It is normally square in form. It’s generally eaten as a dessert cheese but in many areas of Italy, it’s used as a filling.(too lazy, copies wikipedia…)The […]
Sharp Provolone
Sharp provolone. This is reallly sharp and smells kind of strong too. It’s good but I’m still trying to find something to pair it with. Maybe some wine?
New York Cheddar
New York cheddar. Smokey cheddar flavor. I dont know what else to say not really that sharp— tasty n’ good.
Chaumes
Chaumes- smooth and creamy. Tastes more or less like Brie but the texture is more rubbery. They say its supposed to smell like old socks but I didn’t really get that, maybe because I eat so much cheese. Nifty fact: “chaumes” means “stubble” in French.
Longhorn Colby Cheddar
Longhorn Colby Cheddar – semisoft fragrant half-round. It wasn’t quite smoky flavor but it had a very unique fragrance—almost herbal. Sorry the picture sucks, from now I have my new phone so the pics are all hdr.
Rambol Fumé
Rambol Fumé (Smoked Rambol): creamy, smokey flavor. Supposedly it’s gruyère-like but I don’t see it. My advice: keep it on the cheese board. It’s spreadable so get your crackers out of the cupboard—preferably something with peppercorns because smokey goes well with spicy. Fondue would also be permissible with vegetables (e.g. peppers).
Gruyère
Hard cheese, sweet but slightly salty. Mild flavor somewhere in between a “Swiss cheese” and Parmesan. From my research, Gruyère is ideal for baking so I made a quiche, into which I also threw the Fontinella and some ham so that was really tasty. And the cheese is really stringy. But, alas you can use […]
Fontinella
Fontinella: salty, semi-hard, similar to Parmesan but is kind of crumbly like Feta. Very excellent option over pasta. I think on pizza would be really good too.
Holland Arina Goat Gouda
Holland Arina Goat Gouda: goat cheese really isn’t my cup of tea (or rather block of cheese) but I found that eating it with something sweet really makes it taste better. So, I ate it with some raspberry preserves—it was pretty good. Semi-solid cheese. the goat cheese sour taste/smell is there for sure, but is […]