42. Drunken Goat
Straight on the heels of Spain's Zamorano comes Drunken Goat or Queso de Cabra al Vino. Is it as good? No. Is it still a good cheese worth trying? Why, yes it is. Drunken Goat gets it name from the milk it is produced from, goat, and the intoxication from the Doble Pasta wine it is bathed in to impart a purplish outer shell. The cheese is soft, pleasant and smooth. The goat's milk instills a light tang to the cheese but the effects of the wine are not as easily noticed. In short it is a good cheese but nothing stellar. If the theme of your cheese plate is Spain or goat's milk cheese, it will make a welcome addition.
Name: Drunken Goat or Queso de Cabra al Vino
Type of Milk: goat, pasteurized
Type: semi-hard
Produced in: Spain
Date Purchased: 12/08/2006
Date Eaten: 12/09/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $15.99/lb.
December 15, 2006
44. Goosnargh Gold Double Gloucester
First thing I noticed about this Goosnargh Gold Double Gloucester cheese is how good looking it is. What a handsome cheese. It looks like a solid, fine, upstanding, leading-man cheese. The marbled brown outer rind fading into a rich orange, layered center. Nice.
Double Gloucester comes from only whole milk wheres his little brother, Single Gloucester is produced from skimmed milk and served a little younger. Both come from the English county of Gloucestershire and were originally made solely from the milk of Glouster cattle, a breed that almost went extinct.
The taste is delicious. Earthy, complex, but still mild.
Name: Goosnargh Gold Double Gloucester
Type of Milk: Cow, Unpasteurized
Type: semi-hard
Produced in: England, Gloucestershire
Date Purchased: 12/08/2006
Date Eaten: 12/09/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $/lb.
December 24, 2006
52. Fromage d'Affinois
Yes, it LOOKS like brie. No, it is not brie. Yes, in many ways, especially appearance, it is very similar to brie. No, if you mistake it for brie as most people will do I will not throw a hissy fit(I'm not sure I could tell which was which in a strictly visual lineup). Fromage d'Affinois is a little softer and creamier than a brie of the same age, due mainly to the extra cream added to enrich this flavorful cheese. We sampled it alongside several other cheeses, one being the triple cream Explorateur. And yes, triple cream is creamier than double, but Fromage d'Affinois holds it own. Spread it on a great cracker or some fresh baguette.
Name: Fromage d'Affinois
Type of Milk: Cow, Pasteurized
Type: soft ripened, double cream
Produced in: France
Date Purchased: 12/22/2006
Date Eaten: 12/23/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $/lb.
January 23, 2007
81. Doux de Montagne
I read someone describe Doux de Montagne as "French Havarti". That is an overstatement but the cheeses share some aspects. Both are made from cow's milk, usually pasteurized. Both have a pale yellow cream color. Both are soft with small air holes. The very word "doux" means "soft" or "sweet" in French.
If you find a Doux de Montagne in its whole, uncut state it will be a round ball with a dark maroon wax rind. The flavor is more complex than Havarti, more buttery, richer. Not a stellar performer but it can support more powerful cheeses on an evening's cheese course.
Name: Doux de Montagne
Type of Milk: cow's, pasteurized
Type: semi-soft
Produced in: France, Pyrenees
Date Purchased: 12/27/2006
Date Eaten: 12/31/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $12.49/lb.
July 14, 2007
142. Neal's Yard Dairy Doddington
Name: Neal's Yard Dairy Doddington
Type of Milk: cow's, unpasteurized
Type: semi-hard
Produced in: England
Date Purchased: 7/12/2007
Date Eaten:7/14/2007
Purchased Where: United States, North Carolina, Raleigh, Whole Foods
Price: $29.99/lb.