A dense, unpasteurized goat’s milk log from Neal’s Yard Dairy in London, plus a look at two of its shops.
Tag: cheese
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.
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
A 2011 announcement: my first trip to London, and a request for cheese shop suggestions.
Cappelletta
A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.
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.
The cheese rundown
Eight months and 36 cheeses in, a first top ten of the cheeses I would happily eat again.
Castelbelbo
Castelbelbo is a bloomy-rind cheese made from cow’s, sheep’s and goat’s milk, with a thicker consistency than Brie.
Bonrus
Bonrus is a small, mixed-milk, bloomy-rind cheese made from pasteurized cow’s and sheep’s milk, aged 21 days.