Yes, it’s true! Going to cheddar myself silly. I would love to blog about some cheeses that I may acquire there, so please let me know of any great, MUST go, cheese shops! I have never been to the UK, so I would love to hear your suggestions. I know that Neal’s Yard Dairy is […]
Cappelletta
Cappelletta is a tre latte (three milk) mixed-milk cheese. You got it: buy one get two free! Believe it or not, it’s an unpressed robiola from the famous Piedmont region of Italy. The Piedmont region, which includes a total of eight provinces (Torino, Cuneo, Asti, Alessandria, Vercelli, Biella, Novara, and Verbanio-Cusio-Ossola), is home to many […]
Mascarpone madness
Mascarpone by Maciej Łebkowski
Mascarpone is an Italian fresh cheese made from cow’s milk. It is straw yellow color with a soft texture and mild taste. This cheese is actually referred to as a quark, or curd cheese; this means that a culture is introduced to the milk(in this case, cream), heated, and then strained. This process is very […]
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
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 […]
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. […]
The cheese rundown
The dates on this site are not really accurate, but it has been about eight months since I started my cheese adventure. I can’t really believe it, actually. So far, officially, I have tried 36 different cheeses. While there were tastings that, for whatever reason, did not make it on to the site, I have […]
John drinks wine, also
From my last post, you could probably tell that I have started to venture out into the world of wine. For now I don’t think I will really review wine, as seems to be a very complicated activity. However, I will, much like how I have been doing with cheese, offer my “two cents” and […]
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 […]
Castelbelbo
Castelbelbo is a cow, sheep, and goat’s milk cheese. Light, earthy, mushroomy notes, then a tangy very lactic finish with an elegant hint of barnyard. And no, I’m not really sure what exactly a barnyard tastes like at this point—I was just reading the label. It’s definitely a bloomy-rind cheese but the consistency is a […]