Overseas cheese: Innes Log

Yes, yes; I’m back from jolly old England. As much as I wanted to go to a million cheese shops, I only had time, and—to be perfectly honest—money, to only really visit and try some cheese at Neal’s Yard Dairy. The cheesemonger at Neal’s recommended that I tried some Innes cheese. The log, at the […]

Cottage (is it?) cheese

Of course, it’s cheese; it’s cheese curds that are not pressed. Normally, cheese is pressed and the excess whey is drained. This, obviously, is not part of the process in making cottage cheese. The name, being quite literal, refers to its history of being produced in cottages. I would love to be able to coin […]

Cappelletta

Cappelletta is a tre latte (three milk) mixed-milk cheese. You got it: buy one get two free! Believe it or not, it’s an unpressed robiola from the famous Piedmont region of Italy. The Piedmont region, which includes a total of eight provinces (Torino, Cuneo, Asti, Alessandria, Vercelli, Biella, Novara, and Verbanio-Cusio-Ossola), is home to many […]

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. This cheese is actually referred to as a quark, or curd cheese; this means that a culture is introduced to the milk(in this case, cream), heated, and then strained. This process is very […]

Zabar’s Cream Cheese

I took a trip to Zabar’s on the upper west side to take a look at their cheese selection. They have a pretty good selection, a lot of which I have featured on the tastings before. So, this time I thought I would have more fun and taste their cream cheese—which, being made on the […]

Robiola Oro

Robiola Oro is an Italian, pasteurized cow’s milk cheese. It is very creamy and intensely rich. If you have been following this blog, you will notice that this is not the first robiola that I have tried; a while ago, I tasted Robiola Bosina, which is a mixed-milk robiola with cow’s milk and sheep’s milk. […]

The cheese rundown

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 […]

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 […]