The blog of real pinky in the air sh**
Believe it or not, if you don’t store your cheese properly, it can cause negative affects, anywhere from decreased shelf life, to cross contaminated smells and flavors. Are you you storing your cheese properly?
What is Brie? It is a French, soft, white, bloomy-rind cheese made from cow’s milk. The combination of the mushroomy rind and the soft cheese middle is really amazing. It goes very well with all kinds of breads but is traditionally eaten with baguette. You can in a pinch eat it with crackers, but it […]
What is rennet? Rennet separates curds from whey. If you didn’t know already, this is the most important process in cheese making. Once the whey is separated from the curds, the curds are processed (either by stretching, cheddaring, washing, etc.), and then ripened in order to create what we know as cheese. So, now that […]
Although chèvre is not necessarily a French cheese, the word chèvre (the French word for goat) has become the common term to describe any fresh goat cheese. Why would they do this? I read somewhere that it was basically a marketing technique that, at the same time, it created a brand for fresh goat cheese, […]
Kozlar is a semi-hard goat’s milk cheese. The milk comes from local goats and goats from the straights of Kotar in Croatia. Talking about the taste, I’m going to start our with: The taste and smell are both mild. That being said, the “goatiness” is not overpowering, as it were. Only very little goat taste […]
I’m not going to lie: I have no idea how to read the name of this cheese. Regardless, it’s pretty tasty. It’s a hard, pressed mixed-milk (goat, sheep and cow) cheese that is aged for a minimum of 4 months in the limestone cheese caves on the Island of Pag in Croatia. The taste is […]
This Paški Sir, which I obtained from Gligora Dairy (Kolan, Island of Pag, Croatia), is probably the most famous cheese to come out of Croatia. Because this particular cheese originates from the Island of Pag, it is not surprising to find out that its name literally translates to mean, “Cheese from the Island of Pag.” […]
Yes, yes; I’m back from jolly old England. As much as I wanted to go to a million cheese shops, I only had time, and—to be perfectly honest—money, to only really visit and try some cheese at Neal’s Yard Dairy. The cheesemonger at Neal’s recommended that I tried some Innes cheese. The log, at the […]
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 […]
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?