Tag Archive | Washed Rind
Lessons from Laura Werlin: Understanding the Different Types of Cheese
It’s impossible to boil down all you’d want to know about cheese types into a few paragraphs and much of what Laura states here is, of course, subjective. But it’s a handy brief guide nonetheless. From Food & Wine “To best understand a cheese counter, expert Laura Werlin likes to group cheeses into eight categories, […]
Jeune Autize, a goat’s milk Morbier – SFGate
Janet Fletcher’s latest for The Chronicle. Coincidentally, I’m reviewing Morbier this weekend as well. Stay tuned. “Morbier has never been one of my favorite French cheeses, so I was a little surprised by my enthusiasm for Jeune Autize. This latter is, in essence, a goat’s milk rendition of traditional Morbier, the cow’s milk wheel recognizable […]
New Wisonsin Cheesemaker: Crème de la Coulée specializes in soft-ripened French cheeses
Looks like I need to get over to LaCrosse! “Crème de la Coulee Artisan Cheese’s inaugural cheese, St. Brigid, was released just yesterday. Cheesemaker Bill Anderson describes the raw milk, washed rind, cave-aged cheese as similar to a French munster (very different from what Americans buy as munster; closer to Camembert). The milk all comes […]
Spring Brook Farm’s Reading cheese
Janet Fletcher’s latest: “A cheese that not only tastes good but also does good makes you happy to part with your cash. Every delicious wheel of Reading, a washed-rind cow’s milk cheese from Vermont’s Spring Brook Farm, helps support the Farms for City Kids Foundation, which brings urban preteens to the 1,000-acre estate for […]
Toma Primo: Review by Cheese & Champagne
Colleen, aka DC Cheese, has a great write-up of her visit to try the cheeses of Cooperstown Cheese Co. in New York: I’m a New Yorker by marriage — married to the New Yorker-type for whom “New York” means only the City. In the dozen or more years we’ve been visiting the in-laws in the […]
Round 2: Birth of A Cheese – Jasper Hill’s new cheese has a name, and some work to do.
It’s been a long wait! Almost four months ago, I wrote the first review of a new cheese in development by Jasper Hill. Those of us around the country participating in the 2012 Birth of a Cheese study with Culture magazine were sent three differing samples of baby cheese. We can’t say that our feedback […]
Beeler Napfkäse
Cheese: Rolf Beeler Napf Bergkäse Who: Aged by Rolf Beeler Where: Lucern Canton, Switzerland Milk Type: raw, cow Texture: firm and smooth, not grainy Rind: washed Shape: 16lb, 2 1/2″ tall flat wheel Flavor: deeply nutty, buttery, full cream, cured/aged meat For more than 30 years, Swiss Mâitre Fromager, or master cheesemonger, Rolf Beeler has […]
Squishy, silky Fiacco di Capra has pungent kick – SFGate
Janet Fletcher writes, All my years of Italian language study couldn’t help me with Fiacco di Capra. I had to reach for the dictionary to learn that fiacco means tired. Now you know, too, but don’t make the mistake of thinking that Fiacco di Capra is tired goat cheese. Like other pungent washed-rind cheeses, it’s […]
Cheesemeister at Scardello of Dallas decodes the mystery of washed rinds | www.pegasusnews.com
Do you like them, the stinky cheeses? Leave a comment below! Meanwhile- here’s a bite from Pegasus.com on the grand stinkiness that can be the WASHED RIND CHEESE. Excerpt: These are the stinky cheeses. Sure, just about every cheese has a particular scent – whether it be of perfume or body odor is usually in […]
