Ever catch a whiff of ammonia from a wheel of brie? Find out why that happens and how to fix it.
Tag: Pasteurized
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 […]
Wagon Wheel from Cowgirl Creamery
A trip to Berkeley and San Francisco turns up Cowgirl Creamery’s Wagon Wheel, an everyday firm cow’s milk cheese.
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.
Zabar’s Cream Cheese
Tasting Zabar’s house-made cream cheese on the Upper West Side, with bagels from H&H across the street.
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.
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.