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 […]
Tag: Cow’s Milk
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. […]
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 […]
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.
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, […]
Cravanzina
Cravanzina is a mixed-milk cheese, made from a combination of pasteurized cow’s and sheep’s milk. A delicate and lovely little round from the Italian Piedmonts; in the “paglia” family of cheeses, so named because they are aged on beds of straw (paglia = straw). Covered with a bloomy rind, the voluptuous paste is mild, creamy, […]
La Tur
La Tur is an Italian bloomy rind cheese. Pasteurized goat, sheep and cow milk combination cheese. Being an unholy mix of different animal milk, naturally it smells quite foul—but not at all by goat cheese standards. The rind is soft and buttery; it is similar to Boucheron cheese, in that the rind is soft and […]
Robiola Bosina
Robiola Bosina: this one is from Bosina, Italy. This cheese is also called robiola a due latti as it is a cow’s milk and sheep’s milk combination. The type of cheese is called bloomy rind, like e.g. brie and camembert. The milk combination works pretty well—it’s not overwhelmingly sour sheep’s milk flavor. Soft cheese with […]
Stracchino
Stracchino is a type of Italian cow’s-milk cheese, typical of Lombardy. It is eaten very young, has a soft, creamy texture and normally a mild and delicate flavour. It is normally square in form. It’s generally eaten as a dessert cheese but in many areas of Italy, it’s used as a filling.(too lazy, copies wikipedia…)The […]