Eight months and 36 cheeses in, a first top ten of the cheeses I would happily eat again.
Category: Cheese
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.
Cacio di Roma
Cacio di Roma is a mild, semi-soft sheep’s milk cheese from Lazio, the region around Rome. It is younger than Pecorino Romano and melts well.
Bonrus
Bonrus is a small, mixed-milk, bloomy-rind cheese made from pasteurized cow’s and sheep’s milk, aged 21 days.
Asiago Pressato DOP Rosso
Asiago Pressato DOP is the fresh style of Asiago, a mild, semi-soft cow’s milk cheese from the Veneto region of Italy.
Cravanzina
Cravanzina is a small, bloomy-rind cheese from Piedmont, Italy, made from pasteurized cow’s and sheep’s milk.
La Tur
La Tur is a soft, bloomy-rind cheese from Piedmont, Italy, made from a mix of cow’s, sheep’s and goat’s milk.
Stracchino
Stracchino is a soft, fresh Italian cow’s milk cheese from Lombardy, with no rind and a mild, slightly tangy flavor. Also called Crescenza.