The last cheese in my brief tour of Spanish cheeses, Murcia al Vino, is a pasteurized goat’s milk cheese. It is actually a pretty unique cheese, in that: although it is technically a washed rind cheese, its rind is formed with red wine instead of mold cultures; and, it is made with high quality goat’s […]
Tag: Goat’s Milk
Fresh Crottin from Montchevré
Pronounced /KROH-tan/, this French cheese is made from goat’s milk. Crottin is basically the French version of caprino, an Italian fresh goat’s milk cheese; and, is actually very similar to Bijou—another French cheese—likely because they are essentially the same. The only difference is that Bijou is aged. Also, Bijou means “Jewel” in French … and, […]
Truffle Tremor from Cypress Grove
I am excited to talk about the next cheese, it actually comes recommended to me by one of my fans (see below). Truffle Tremor comes to us from Cypress Grove Chevre, Arcata, CA. It is a ripened pasteurized goat’s milk cheese. It looks pretty typical from the outside, but as you might infer from the […]
Chèvre: the French fries of goat cheese
Why every fresh goat cheese gets called chèvre, and a flavored Wisconsin one tried with almond biscuits.
Kozlar
Kozlar is a semi-hard goat’s milk cheese from Gligora Dairy on the Croatian island of Pag, mild and milky with only a little goat tang.
Overseas cheese: Innes Log
A dense, unpasteurized goat’s milk log from Neal’s Yard Dairy in London, plus a look at two of its shops.
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?
Cappelletta
A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.
Caprino Cheese
Caprino cheese is made of goat’s milk and is from the Piedmont region of Italy; its name actually comes from the word capra, which means goat.
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.