Croatia’s best-known cheese: a hard sheep’s milk cheese from the island of Pag, with notes on aging, serving and wine.
Category: Cheese Tasting
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.
Cappelletta
A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.
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.
Zabar’s Cream Cheese
Tasting Zabar’s house-made cream cheese on the Upper West Side, with bagels from H&H across the street.
Robiola Oro
A creamy, rich cow’s milk robiola from Italy, tried with a baguette, tomatoes and chardonnay.
Tomino Boscaiolo
Tomino Boscaiolo is a soft Italian cow’s milk cheese made for melting. Here’s how it went in a skillet, with a Merlot that didn’t help.
Castelbelbo
Castelbelbo is a bloomy-rind cheese made from cow’s, sheep’s and goat’s milk, with a thicker consistency than Brie.
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.