83. Caciotta Toscana
According to a book on Italian cheese titled Italian Cheese, Caciotta Toscana is one of the most popular cheeses in Tuscany. Made from a blend of cow and sheep milk, the cheese is soft and pleasant. Sampling first only the center I thought the cheese okay but nothing extraordinary. Next I cut a bit of the washed white rind to taste along with mild center. It transformed the flavor entirely. The Tuscans know a thing or two about cheese.
Name: Caciotta Toscana
Type of Milk: cow and sheep, pasteurized
Type: semi-soft
Produced in: Italy, Tuscany
Date Purchased: 1/24/2007
Date Eaten: 1/25/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $13.99/lb.
June 14, 2007
127. Mona
One of the most photogenic cheeses I've encountered in a while, Mona from the Wisconisn Sheep Dairy CoOp is a delightful blend of equal parts sheep and cow milk. Aging for at least six months produces a firm, granular bite, a nutty mellow flavor,and marbled striations of color. The cow's milk curbs some of the sheep's milk earthiness imparting flavors of a medium aged Gouda. If you like Parrano you will appreciate Mona.
Name: Mona or Wisconsin Sheep CoOp, Mona
Type of Milk: sheep and cow's, pasteurized
Type: hard
Produced in: United States of America, Wisconsin, Wisconsin Sheep Dairy Cooperative
Date Purchased: 6/2/2007
Date Eaten: 6/12/2007
Purchased Where: United States, online, www.murrayscheese.com
Price: $18.99/lb.