Description
Blue
Mould Cheese
Hard cheese
Washed Cheese
Anejo enchilado cheese:
Milk: Cows Milk
Asiago is made in the region of Vicenza and Trento. It is a
traditional, farmhouse and creamery, unpasteurized hard cheese.
Originally made of ewes milk, now is made entirely of cows milk.
There are two types of Asiago: first one (mistakenly taken for
Pressato) is a lightly pressed cheese made from whole milk matured
for ****0 days. Another one (Asiago dAllevo) is the mature cheese
made from skimmed milk. Long and slow maturation process creates
fruity, slightly sharp cheese with a compact, granular interior
full of small holes. Matured over 2 years, becomes intensely
flavored. Can be grated and used as a condiment.
Blue cheese :
Milk: Cows Milk
It is a Hispanic-style cheese, known as the Parmesan of Mexico. It
was originally made with goats milk but today cows milk is
preferred. This cheese is strongly flavored, firm and perfect for
grating. It is used in Hispanic cooking, in a manner similar to the
way Parmesan is used in Italian cooking. Cotija is commonly used to
add a lively garnish to common dishes: simply sprinkle on top of
refried beans, salads, chili, or lasagna. In Mexico, it is also
widely used to enhance the flavor of many savory dishes by mixing
directly into the casserole or recipe. In the US, it is
increasingly popular on pasta.
Gruyere cheese :
Milk: Cows Milk
Named after an area in Italy (Parma). Parmesan is one of the worlds
most popular and widely enjoyed cheeses. Milk used for Parmesan is
heated and curdled in copper containers but not before most of the
milks cream has been separated and removed. Curd is cut and then
heated to **5 degrees F, all the while stirring the curd to
encourage whey runoff. The curd is further cooked at temperatures
of up to **1 degrees F, and the pressed in cheesecloth-lined
moulds. After two days, the cheeses are removed and salted in brine
for a month, then allowed to mature for up to two years in very
humid conditions.
Romano cheese:
Milk: Cows Milk
Smoked slowly in ancient, brick ovens over smoldering hickory chip
embers, this sausage shaped cheese is perfect for impromptu
picnics, party platters, or midnight snacks. Sensational with beer,
this hard cheese as an edible, brown rind and a creamy, yellow
interior.
Raclette cheese:
Milk: Cows Milk
Swiss has firmer texture than baby Swiss, and is known for being
shiny, pale yellow with large holes. Flavor is mild, sweet, and
nut-like. It is an American imitation of the Swiss Emmental. The
process is specifically designed so that no rind forms on the
cheese (maturing takes place in a vacuum-packed plastic wrapping)
for the mass-production purposes. The taste of the cheese is very
mild. It can be eaten with apples, pears, grapes, and thinly-sliced
prosciutto ham and salami, fruity white wine, aged red wine,
cran-raspberry juice, tomato, or vegetable
juice.
