| American |
Semi-soft, mild, smooth, light yellow or
orange, usually cut into square slices; it does not separate when
melted. |
Crackers, English muffins, pretzels, apples
and red grapes. Serve with beer, light white wine, ice-cold milk,
tomato juice and lemonade. |
| Amish (Lacy) Swiss |
There are different types of Amish Swiss
which have been perfected by the Amish in different areas all around
the country. The most commercially popular is a longhorn shaped
Swiss cheese which develops small lace-like eyes. It is
creamier in texture than regular Swiss cheese. |
Ham and cheese sandwiches. |
| Anejo Enchilada |
Mexico. A firm, pressed cheese rolled in
paprika. This cheese is not as strongly flavored as Cotija but can
be easily shredded or grated. It is commonly used as a topping or
stuffing for enchiladas, burritos, and tacos. |
|
| Asadero |
A smooth, yellow cheese with more
"tang" than the mild Queso Quesadilla cheese. This cheese
is ideal for baking because its stronger flavor adds to the appeal
of a baked dish. |
|
Asiago
(ah-zee-AH-goh) |
Mexico. Piquant, sharp tasting cheese with
a nutty, pleasantly-salty flavor. Asiago blends well with Cheddar,
Parmesan or mozzarella. This cow's milk cheese gets its name from
from the village of Asiago in northern Italy. Of the two types,
Asiago d'allevo and Asiago pressato, only the d'allevo is available
in the United States. The d'allevo is made from partially skimmed
cows milk and is beige in color with distinctive tiny holes running
throughout the cheese. When ripe, the cheese can be soft and makes
for a great table cheese, but when aged for a year or longer, it is
used as a grading cheese. The flavor is rich, somewhat nutty, but
mild. It may be coated with paraffin. It can range from a softer
firm to a hard granular texture depending on aging. When grated, it
melts quickly over heat. Often you will find Asiago served in
restaurants as a substitute for Parmesan because it's cheaper. If
you have a choice, ask for Parmesan. The milder, sweeter Asiago
pressato is made from pasteurized whole milk and is aged only for a
short time and is not exported to the US. |
Pasta, figs, grapes, apples and pears.
Serve with red wines, cider, cranberry juice, and sparkling red
grape juice. |
| Baby Swiss |
The mildest, sweetest cheese of the family
that includes Switzerland's famous Emmenthaler and Gruyere. Baby
Swiss is notable for its light, almost white color, creamy texture
and small holes. Ivory to pale yellow, creamy with small eyes, it
melts well when shredded. It has a buttery, slightly nutty and sweet
flavor and smooth melting characteristics. A smoked version is also
available. |
Cheese trays, sweet fruits and berries,
croissants and muffins. Serve with fruity white wine, aged red
wine, juices and ice-cold milk. |
| Basato |
Uruguayan. Semi-hard and sharp. This unique
table cheese can be used as you use Provolone. |
Excellent in antipasto, sandwiches, as a
topping, or in cooking. It shreds well. |
Blue Cheese
(Bleu Cheese) |
Semi-soft white cheese with blue veins,
sometimes crumbly interior. This is a generic term to describe many
different types of cheeses made throughout Europe and North America.
All blues begin as unpressed white cheese onto which a blue mold
such as Penicillium roqueforti is dusted. The mold makes its way
into the interior of the cheese via forty or so holes punched
through the wheel of cheese as it ages. Most blues have a crumbly
texture and a sharp, tangy flavor. Blue cheese melts quickly under
heat when crumbled. |
Serve blue cheese with robust, whole-grain
crackers. Crumble blue into sour cream or plain yogurt as a dip, or
into mayonnaise as a dressing. Pears, raisins, fruit breads and
walnuts. Serve with full-bodied red wines, cappuccino, fruit juice
and champagne. Port wine is the classic accompaniment. |
| Brick |
Semi-soft. Ivory with numerous small round
and irregular-shaped holes and an open texture. Shredded brick melts
quickly under heat. Mild with a sweet, pungent flavor. |
Apples, grapes, pears, onions, sweet
crackers and dark bread. Serve with light red wines, beer, cran-apple
juice, cider and sparkling mineral water. |
Brie
(bree) |
A world-famous externally-ripened cow's
milk cheese that originated in the 13th-century near Paris. It is an
easily recognized thin disc covered with a whitish bloom. This rind
may be eaten depending on personal taste. At its peak, the cheese's
interior should be plump and glossy, but not runny or smelling of
ammonia, which indicates over-ripeness.
Its flavor (without the rind) may be best described as mildly
tangy and fruity. |
Serve Brie with a variety of fruits. Thin
slices served on a sandwich with roast beef are quite tasty. Some
people enjoy Brie baked in a pastry crust. |
| Camembert |
Created in 1789 by Marie Harel, a peasant
woman and said to have been christened by Napoleon himself, this
cow's milk cheese (40 to 45% fat) is world renown. 11 centimeters in
diameter and 3 to 4 centimeter's thick, this smooth creamy cheese
with a soft white rind should be served at room temperature when
perfectly ripe. You'll know it's perfectly ripe when it oozes
thickly. If it is runny, it is overripe. An externally-ripened
cows-milk cheese similar in appearance to Brie. Its flavor is only
slightly more assertive than Brie, and its rind is edible. |
Use Camembert as you would Brie. |
| Cheddar |
Hard, smooth, firm, it can be crumbly and
have a white or orange color. Cheddars that are more mild melt well
under direct heat whereas a sharper Cheddar will not melt as well
and will perform better shredded and incorporated in a sauce. Ranges
from mild to sharp, becoming sharper with age. Cheddar can be frozen
but some of its moisture will be drawn out. This does not change the
flavor but it does affect the texture. For this reason, once Cheddar
has been frozen it is best suited for cooking. |
Apples, pears, pumpernickel and rye breads,
mushrooms and tomatoes. Serve with red wines, beer, apple cider or
Port. |
| Chevre |
The French word Chevre is a generic term
for cheese made from the milk of goats. Most Chevre made in the
United States is a very fresh, soft white cheese shaped into small
logs. Contrary to popular belief, its flavor is tangy, yet mild. |
|
| Colby |
Hard cheese, although softer with a more
open texture than Cheddar. It is light yellow to orange, has tiny
holes and melts well when grated. Ranges from mild to mellow,
lightly sweet to sharp and tangy and is often sold in longhorn
shape. An American original, Colby is named for the town where it
was invented. Colby is a "washed curd" cheese. The term
"washed curd" indicates that during the cooking process
the whey is replaced by water to reduce the curd's acidity. In
addition, the curd is not turned and stacked like a Cheddar, nor is
it pressed quite as hard. The cheese which results is somewhat
similar to Cheddar, but softer and moister with a mild, sweet
flavor. Colby may be used just like Cheddar. |
Apples, pears, pumpernickel and rye breads,
mushrooms and tomatoes. Serve with red wines and beer, apple cider
or Port. |
| Colby Jack |
The colorful combination of a yellow cheese
(Colby) and a white cheese (Monterey Jack). This mixture of two
different cheeses gives Colby Jack a unique marbled look. It
is generally sold in a full-moon or a half-moon shape when it is
still young and mild in flavor. Eight ounce bars cut from 40 pound
blocks are another popular way you'll find this cheese packaged and
sold. |
|
| Cotija |
Known as the "Parmesan of
Mexico," 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 U.S.
it is increasingly popular on pasta. |
| Cottage Cheese |
White with small or large individual moist
curds that resist melting. Cottage cheese should not be frozen.
Milky and mild. |
Tomatoes, citrus fruit, herb or fruit
breads, salads and vegetables; serve with white wine or ice-cold
milk. |
| Cream Cheese |
Soft, white, smooth, spreadable cheese that
melts quickly and should not be frozen. Mild and slightly acidic,
often flavored with fruits or herbs. |
Fresh fruit, jams and jellies, fruit and
nut breads and bagels; serve with cranberry or grape juices or a
light white wine. |
| Duroblando |
A strongly flavored Caribbean cheese that
is firm, and has a mild smoked flavor. It is used for grating in a
manner similar to Cotija. |
|
| Edam |
Firm, coated in a red wax with a creamy
yellow, semisoft to hard interior. It melts quickly under heat when
shredded. Mild, slightly salty, nut-like flavor. |
Mild Edam: Peaches, melons, apricots and
cherries. Serve with fruity wine and lager beer, lemonade, flavored
iced tea, apple juice and raspberry sparkling water.
Aged Edam: Apples and pears. Serve with fruity red or white wines
and sparkling red cranberry juice. |
| Farmhouse Cheese |
These are terms you will hear and see quite
often when dealing with limited-production, artisan crafted cheeses.
"Farmhouse Cheese" is not a specific type of cheese, but a
term used to denote a cheese made by a farm using exclusively the
milk from its own herd.
Additionally, Farmhouse cheesemakers usually use raw (unpasteurized)
milk in their cheeses because they feel the pasteurization process
removes some of the "character" of their milk. During the
cheese's aging process, the cheese builds up certain acids which
cause it to "self-pasteurize," making it perfectly safe to
eat. Because Farmhouse cheeses are usually made in small batches by
hand, the cheesemaker's individual style becomes very evident in the
flavor, texture and even the color of the finished product |
|
| Feta |
Of Greek origin, this pale white cheese was
originally made from the milk of sheep. Today, in the United States,
it is often made from cow's milk. Feta's curd is only lightly
pressed and then ripened in brine, giving the cheese a crumbly
texture and salty taste. Soft, flaky, crumbly and white, feta melts
well over heat. Salty, pickled flavor. |
Use on a Mediterranean-
inspired appetizer tray or crumbled over salads. Olives, sun-dried
tomatoes, vegetables, fruit, seafood and chicken; serve with Greek
wines like retsina, tomato juice and citrus sparkling water. |
| Fromage Blanc |
A very soft, spreadable unripened cheese
made from skim milk. Literally translated from the French, Fromage
Blanc simply means "white cheese." |
|
Gorgonzola
(gohr-guhn-ZOH-lah) |
Semi-soft with a light ivory surface and
interior marbled with blue-green veins.Piquant, spicy flavor similar
to blue cheese. It becomes crumbly with age and melts quickly when
crumbled over heat. Named for the Italian city where it is made,
this cow's milk cheese is rich and creamy with a slightly pungent
flavor. When aged over 6 months, both the flavor and the aroma
become stronger....much stronger. Some people think its stinky, but
if you like strong cheese, you will love gorgonzola. |
Pears, raisins, fruit breads, sweet
crackers and walnuts. Serve with full-bodied red wines, sweet red
wine, cappuccino, fruit juice and champagne. |
| Gouda |
Originating in the Netherlands, Gouda is
easily recognized by its distinctive red waxed exterior, enrobing a
three to fifteen-inch wheel. The cheese itself is straw-colored,
with a firm yet creamy texture scattered with small holes. Typically
aged for only a few months before it reaches maturity, its mild and
buttery flavor develops a richer tang as the cheese ages. Gouda can
range from semisoft to firm, has a smooth texture and is often found
in a wax coating. Gouda melts quickly when it is shredded and
heated. Baby Gouda is usually coated in red wax; a more mature Gouda
has a yellow wax coating and black wax or brown rind suggests it has
been smoked and aged for over a year. Mild and nutty, it is often
available smoked or with caraway seeds. |
Mild Gouda: Peaches, melons, apricots and
cherries. Serve with fruity red or white wine, lager beer, orange
juice, apple juice, flavored tea and citrus sparkling water.
Aged Gouda: Apples and pears. Serve with hearty red wine, beer,
coffee, cider and sparkling red grape juice.
Smoked or flavored Gouda: Apples, pears, thinly sliced
prosciutto. Serve with red wine, beer, sparkling cider, tomato or
vegetable juice and cran-grape juice. |
| Gruyere |
It is a shiny yellow, hard, smooth
small-eyed cheese that melts well without separating and is often
used for sauces, with grilled meats, poultry and fish. Mild and
slightly sharp. |
Prosciutto or thinly-sliced ham or salami,
apples, figs, melon, dates, walnut halves. Serve with full-bodied
red wine, beer or ale, tomato juice, cranberry juice and cider |
| Havarti |
Semi-soft light to pale yellow with tiny
eyes in its smooth body, it melts well when it is shredded. Mild to
mellow. |
Roasted red peppers, olives, bread, and
bread sticks. Serve with fruity white wine, sparkling water, light
red wine and sparkling water. |
| Kasseri |
A firm Greek cheese, lends a pungent, nutty
taste; if it is unavailable, Parmesan can fill the role. |
Pastitsio |
Livarot
(LEE-vah-roe) |
One of France's oldest, a wonderful cheese
named after a village in Normandy and whose nickname is the Colonel
because it is bound with five strips of paper that look like a
Colonel's stripes. Originally, the stripes were made of natural rush
harvested from the edge of ponds. This is a strong cheese with lots
of flavor (beefy, nutty) and a pungent aroma. (If it has a smell of
ammonia, it is past its prime) Livarot is made from cow's milk but
has only a 40% fat content. It is naturally white but colored
orange-red with a tincture from a South American tree called the
roucou. It has a soft washed rind, is round with a 12 cm diameter
and is 5 cm thick. |
Livarot goes great with a big red wine as
well as with apple cider. Try it with bread and/or fruit, especially
apples and pears. |
| Limburger |
Semi-soft with a smooth, creamy ivory body
is covered in a brownish exterior that melts quickly under direct
heat when it is sliced. Strong, robust and highly-aromatic. |
Pumpernickel and other whole-grain, dark
breads and crackers, pretzels and onions. Serve with beer,
full-bodied red wine, cranberry juice, cran-grape juice and tomato
or vegetable juice. |
Mascarpone
(mas-cahr-POHN-ay) |
Made in Italy from cow's cream, mascarpone
is a buttery double to triple cream cheese. It has an ivory color,
smooth texture and cream-like flavor. It is sold in 8 ounce and 1
pound containers. Hard to find in this country, you may have to look
in a good cheese shop or specialty market. Creamy, thick and smooth,
it melts well in sauces. Full-flavored, semisweet and butter-like. |
It is indispensable for cannoli fillings as
well as the classic dessert, Tiramisu, and is the foundation for
Torta. It may be used as the primary ingredient of a
"killer" cheesecake. Fresh fruits, berries, fresh figs,
shortbread and ladyfingers; serve with sparkling, light, fruity
wines and coffee or liqueurs. |
| Monterey Jack |
Semi-soft, creamy white with tiny cracks,
Monterey Jack melts best when it is shredded or sliced. Mild to
mellow. Created by Spanish monks in early California, Monterey Jack
is a light-colored, creamy-textured relative of Cheddar noted for
its mild flavor. It is because of that mildness that Monterey Jack
is so often flavored with Jalapeño Jack being the most famous of
this type. All Jack cheeses melt beautifully. |
Especially good on broiled, open-face
sandwiches. Jack's meltability has made it indispensable for
Southwestern and "Tex-Mex" dishes, shredded over tacos,
stuffed into enchiladas or melted over refried beans. Serve jack
cheeses with beer and fruity wines. |
Morbier
(MORE-bee-yay) |
Named for a little farm town in France,
this semisoft cow's cheese was originally made with left over cheese
for personal consumption by the cheesemakers. At the end of the day
the cheesemaker would take leftover curd from making Gruyère de
Comté and press it into a mold. To keep it from drying out and to
keep the insects away, he would top it off with a little ash. In the
morning he would add any additional curd on top of the ash and you
had Morbier. Today it is made from a single batch of mild and add a
harmless vegetable product to give it the same appearance. It
measures 15 - 18 inches in diameter, about 3 inches in height,
weighs about 20 pounds, and has a minimum fat content of 45%. The |
|
Mozzarella
(maht-suh-REHL-lah) |
A semi-soft creamy white, malleable cheese
with a mild flavor typically made from cow’s milk. It melts best
when it is sliced or shredded. Often known as "The Pizza
Cheese," mozzarella is mild and delicate and is often molded
into shapes. It came from southern Italy where it was originally
made from buffalo milk. If you are lucky enough to find real buffalo
mozzarella in your local market, try it. Although expensive, it’s
like eating ice cream compared to frozen yogurt. Mozzarella is
packaged in a variety of sizes and is produced in whole-milk,
part-skim and skim varieties. The higher the fat content, the richer
and more tender the cheese. |
Besides pizza, Mozzarella may be used to
top any baked Italian dish, including ziti casseroles, lasagna, and
veal, chicken or eggplant "parmesan". It may be marinated
in good olive oil and herbs as an antipasto. Bread and pan (or deep)
fry mozzarella "cutlets" and serve on a pool of marinara
sauce. Good with mushrooms, plum tomatoes, sweet crackers and
pumpernickel bread. Serve with light red wine or a white zinfandel,
soda, beer and juice. |
| Muenster |
Semi-soft yellow, orange or white surface
with a creamy white, smooth interior, it melts quickly when
shredded. Mild to mellow. A surface ripened cheese, is a mild cheese
that has a resilient, open texture with just a hint of salt.
One of Muenster's trademarks is a dark orange coloring applied to
the outside of the cheese. This is a natural coloring called
annatto, which is tasteless. |
Shredded for sandwiches and pizza toppings.
Tomatoes, baby carrots, zucchini, rye and whole-grain breads,
crackers and mustard. Serve with fruity wine like a white zinfandel,
beer, juice and soda. |
| Neufchatel |
Originated in Normandy France. It is a very
soft, spreadable cheese similar to cream cheese. It differs from true
cream cheese because it is made from whole milk and not cream.
Neufchatel can be molded into many shapes and is traditionally molded in
a heart shape. However, in North America it is more commonly found in a
brick form (and is found next to the regular cream cheese in the
supermarket). |
Use instead of cream cheese in almost any
recipe. It is also very good on toasted bagels, with or without lox and
raw onion. |
| Panela |
The most popular fresh cheeses in Mexico,
this cheese is mild, white, and crumbly. Like Queso Blanco, it will
not run when heated. It will get soft and creamy but will not lose
its shape. |
Used in Mexico for many cooked dishes and
is commonly crumbled over salads, tacos, chili and burritos. |
Parmigiano-
Reggiano |
There are parmesan cheeses made all over
the world but there is only one Parmigiano-Reggiano. Although more
expensive, this granular textured cheese whose processing method
hasn't changed in the last 700 years is usually aged for 2 years. If
labeled stravecchio - 3 years or stravecchiones - 4 years. Two
reasons why Parmigiano-Reggiano has better taste and consistency;
(1) the flavor of the milk which comes from cows whose diets are
strictly controlled, and (2) the strict production codes that have
kept the cheese making the same for centuries. Only fresh milk,
rennet, and salt are allowed in the dairy. However, in 1984 the laws
changed to allow the entire years production be branded
Parmigiano-Reggiano. Prior to 1984, only the cheese produced between
April and November could be labeled such. |
|
| Pasteurized Process Cheese |
This popular style of cheese encompasses
cheeses like white and yellow American and many smoked varieties.
Natural cheeses like Cheddar and Swiss are ground or shredded
together, and heated in excess of 150° F. through the introduction
of very hot steam. Concentrated milk fat and an emulsifying
agent are added, along with a preservative and sometimes a natural
coloring agent. While hot, it is poured into a mold and
allowed to cool. The end result is a smooth, consistent,
uniform piece of cheese which has better keeping qualities and does
not continue to sharpen like non-pasteurized cheeses. |
|
| Pasteurized Process Cheese Food |
The difference between pasteurized process
cheese and pasteurized process cheese food is that skim milk is
added along with other flavorful ingredients like jalapeños,
garlic, onion, caraway, or various other spices. Pasteurized Process
Cheese Food is lower in fat than regular American Cheese and most
natural cheeses. |
|
| Pasteurized Process Cheese Spread |
A dairy product similar to pasteurized
cheese food but higher in moisture to allow it's easy spreadability.
These cheese spreads come in many varieties and flavors and are also
lower in fat than regular natural cheese. |
|
Pecorino
(peh-koh-REE-noh) |
From the word pecora which means ewe in
Italian, cheeses made from sheep's milk in Italy are called pecorino.
Although the majority of pecorino is made in southern Italy,
especially Sardinia, the best known pecorino is Pecorino Romano.
Genuine Romano is only produced in the province of Rome from
November to June. Locatelli is genuine pecorino cheese. Pecorino is
straw colored, 36% fat, semi-hard, granular with a smooth rind
coated in oil. It comes in a cylindrical shape about 12 inches in
diameter, 16 inches tall and although a little sharper than
Parmesan, it is often substituted when used in cooking. It has an
intensely strong sheepy quality to it. It is to southern Italy what
Parmigiano-Reggiano is to the north. Look for the sheep's head logo
with Pecorino Romano embossed on the rind to make sure you are
getting the real stuff. |
Grated on pasta dishes. |
| Pepper Jack |
A Monterey Jack cheese which has had
jalapeño peppers blended in. It has a mild creamy texture, yet the
peppers add a delicious spicy flavor. |
Can be eaten as a snack or it can be a
marvelous addition to any recipe. |
Port du Salut
(por du sa lu') |
Semi-soft, smooth and buttery. Mellow to
robust flavor between Cheddar and Limburger. |
Dessert cheese; delicious with fresh fruit.
Great with apple pie. Good on a snack tray. |
| Provolone |
The hard, stringy texture makes it easy to
cut without crumbling. This light yellow to golden brown cheese is
usually packaged in round, pear and sausage-shaped packages bound
with a cord. It melts quickly when shredded. Full, sharp, piquant,
usually smoked flavor. Provolone is the ubiquitous "hoagie
cheese" found on almost all Italian-style sandwiches. Generally
formed into cylinders or ball-shapes (in the U.S.), Provolone is
white and firm-textured with a mild flavor. Provolone is very often
smoked, making the cheese's flavor more assertive. |
Besides its use in sandwiches, versatile
Provolone may be used as a pizza topping (with Mozzarella), served
on an antipasto tray or used in salads. Tomatoes, roasted red
peppers, olives, breads and pears. Serve with full-bodied reds like
Merlot or Chianti and sparkling water. |
| Quark |
This is soft, spreadable German-style cream
cheese. Its fat content is higher than the skim milk Fromage Blanc,
but significantly lower than Mascarpone. It is very white, with a
tangy flavor. |
Very versatile, Quark can be used in
everything from bagel spreads to desserts. |
| Queso Blanco |
This mild tasting cheese is the most
popular cheese South of the Border - both for snacking and cooking.
It is wonderful to cook with because, unlike American-type cheeses,
it will become soft and creamy when heated but will not melt! |
Use for stuffed chicken breasts, stuffed
peppers, enchiladas and burritos. For a delicious, simple treat,
cube the cheese and fry it on a hot skillet. |
Queso Crema
(cream cheese style) |
Its moist tanginess takes over your taste
buds. |
Spread this cheese on a bagel, or dip
artichoke or strawberry in it. Substitute it for cream, sour cream
or yogurt in recipes. |
Queso Fresco
(feta style) |
Also called the "Goat cheese of the
Andes" This cheese is like a baby feta, never having been
submerged in a salt brine. |
Great on salads and melts over pasta or
pizza. Try also sliced thin in sandwiches or melted on tortillas.
Very popular among many people of Mexican descent due to its
fine-grained texture. It is often used to crumble over salads or put
in refried beans.
|
| Queso Jalapeño |
Mexico. A smooth, soft cheese with bits of
real Jalapeno pepper in it. |
Ideal for making quesadillas with a little
extra zesty flavor or for anytime snacking. |
| Queso Para Freir |
Very popular among people from the
Caribbean, this cheese is used frequently for frying because it
resists melting even more than Queso Blanco. In fact, it is a
variation of Queso Blanco that is similarly white, and crumbly, but
saltier. |
|
| Queso Quesadilla |
Mexico. This cheese is smooth, soft, mild
and white. It is a family favorite throughout Mexico both for
snacking and because it melts easily to make your favorite dishes
rich and creamy. |
Melt on a tortilla for an easy, delicious
quesadilla (recipe on package). Also, great for cheesier grilled
cheese sandwiches--plain or with ham or turkey. And, its a wonderful
topping for cheeseburgers. |
| Romano |
One of the world’s oldest and most
favorite cheeses, comes from just outside beautiful Rome. Romano’s
original name was Pecorino-Romano. Romano is very important in
Central and Southern Italy. Romano has a creamy white color,
sharp piquant flavor, and a hard granular texture. There are several
different styles of Romano cheese, all of which take their name from
the city of Rome. Probably the best known is the sharp, tangy
Pecorino-Romano, made with sheep’s milk. Caprino Romano is an
extremely sharp goat’s milk version. Vacchino Romano is a very
mild cow’s milk cheese. All Romano Cheese is made by a special
method known as “rummaging curd,” or draining the curd quickly
after molding, then piercing the surfaces slightly before salt is
applied.
Pecorino Romano is a DOC cheese; which means it is strictly
controlled by the Italian Government, and must be made according to
certain specifications to be able to be called Pecorino Romano. It
has to be round in shape, be between forty to sixty pounds
approximately, aged a minimum of six months, be produced in either
Lazio or Sardegna between October and July, be made of one hundred
percent sheep’s milk and have the marking of a sheep from the
producer. The milk comes from sheep raised in the countryside of
Rome which produce only small quantities of milk that is very rich
in fat and protein. Thus, allowing for an exceptionally creamy,
flavorful cheese. |
On pasta, with a loaf of bread, maybe nice
pane tuscano, fresh out of the wood-fire, or with some spinach
sautéed in garlic and olive oil. Romano can be used in many of the
same menu applications as Parmesan, especially when a more
pronounced cheese flavor is desired |
| Sainte-Maure Ash |
This log-shaped goat cheese is from an area
in France called the Touraine and the straw is used to reinforce the
crumbly texture. It is made from goats milk (45% fat) and is soft
with a natural rind. Sometimes coated with a wood ash and tasting
smooth and rich. |
Plain or added to mixed greens salads. |
| Swiss |
Swiss has a firmer texture than baby Swiss
and is known for being shiny, pale yellow with large holes. Mild,
sweet and nut-like. |
Apples, pears, grapes, and thinly-sliced prosciutto, ham and salami. Serve with fruity white wine, aged red wine, cran-raspberry juice, tomato or vegetable juice. |
