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 […]
Tag: cheese
Mystery cheese
It’s easy to eat cheese when it’s right in front of you, but it’s hard to write about when you don’t know what it is. Do you know what cheese this is?
Going to London in August
Yes, it’s true! Going to cheddar myself silly. I would love to blog about some cheeses that I may acquire there, so please let me know of any great, MUST go, cheese shops! I have never been to the UK, so I would love to hear your suggestions. I know that Neal’s Yard Dairy is […]
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 […]
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 […]
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 […]
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, […]