| |
This page contains an archive of all entries posted to 365 Cheeses in the Cow's, Sheep's AND Goat's Milk category. They are listed from oldest to newest.
Cow's Milk is the previous category.
Goat's Milk is the next category.
Many more can be found on the main index page or by looking through the archives.
© 2008 Kirk Samuels
|
Cow's, Sheep's AND Goat's Milk Archives
La Tur is one of my favorite cheeses. The best way to describe it is like butter with an attitude. At the proper temperature and ripeness it is soft, smooth and spreadable but still dense with pungent, ripe flavor. It is sold in small 4-inch disks about one inch deep placed in pleated paper like a cupcake. The outside has a light white undeveloped mold and the inside is the color of cream. It goes well with a warm French baguette. We also tried it with two condiments, a Spanish quince paste, Membrillo, and fig jam. The fig jam didn't work. It was not sweet enough to compete with the stronger cheese flavors. The quince paste was delicious though, sweet but not cloying, a little acidic, a little tart.
La Tur is a triptych blend of cow, sheep and goat milk. It is pastuerized but at the lowest temperature allowed by law which helps retain some of the flavors of unpasteurized cheeses. It is aged for about two weeks before being shipped around the world.
If you can find it buy it. Did I say it was one of my favorites? Yes I did.
Name: La Tur
Type of Milk: Cow's, Sheep's and Goat's, Pasteurized
Type: soft
Produced in: Italy, Alta Lange, Caseificio Dell'Alta Langa
Date Produced: Unknown
Date Purchased: 11/4/2006
Date Eaten: 11/5/2006
Purchased Where: United States, North Carolina, Raleigh, Whole Foods
Price: $19.99/lb.
I received this cheese as a birthday present. A nice gift! Carr Valley Cheese Co. of central Wisconsin has produced a beautiful cheese blended from the the milk of cows, goats, and sheep. Menage won the 2005 1st place prize in its category from the American Cheese Society.
On first glance, the cheese is unimpressive. A pale, smooth texture in an ugly green wax rind does not draw the diner in. What captures your attention is the taste. Nice tangy bite. Beautiful blend of indeterminate milky flavors. A delight.
Name: Carr Valley Menage
Type of Milk: Cow, Sheep and Goat, Pasteurized
Type: semi-soft
Produced in: United States, Wisconsin, Carr Valley Cheese Co.
Date Purchased: 12/08/2006
Date Eaten: 12/16/2006
Purchased Where:Birthday Gift
Price: ?
Holy Toledo Ohio, Batman? Where does this small paprika-dusted cheese made from the three most common lactating farm animals come from? First we'll rule out Ohio. Next guess would be Spain, as in Toledo, Spain. A dozen or so web sites would point you in that direction. But that would be wrong too. Do I hear 'Portugal'? Correct! Toledo is made just outside of Lisbon.
Once you cut through the paprika exterior the inner cheese is dense and tart. Okay taste but not my favorite. Paprika is a nice touch. The piquancy lingers on the tongue. Not a superstar but since Portuguese cheeses are a bit uncommon in the United States it is a good novelty.
Name: Toledo
Type of Milk: cow's, goat's and sheep's, pasteurized
Type: semi-hard
Produced in: Portugal, Estremadura, Torres Vedras
Date Purchased: 1/28/2007
Date Eaten: 1/30/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $7.99 a disk.
I would love to tell you that Campo de Montalban is brought to us by the same man who brought us Captain Kirk's nemesis in Star Trek II and fine Corinthian leather, but it would not be true. Instead I can tell you honestly that this cheese from central Spain is a blend of cow's, sheep's and goat's milk much in the style of its neighbor cheese, Manchego. Both cheeses have dark, waxy herringbone rinds and light butter colored centers. But the blend of milks in Campo de Montalban produces a more complex flavor that is worthy to try.
Serve it with other Spanish cheeses and wines.
Name: Campo de Montalban or Campo de Montalbán
Type of Milk: cow's, sheep's and goat's, pasteurized
Type: semi-hard
Produced in: Spain, La Mancha
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $12.99/lb.
The first taste of Grazalema transported me back to the best Spanish meal I ever had. The flavors shout out in Spanish with a Castilian lisp. The texture resembles others in the Spanish family but the taste is a unique blend of the sheep's milk richness and sweetness and the goat's milk earthiness and grass. Add it to the list of really good cheeses of Spain.
Name: Grazalema
Type of Milk: goat's and sheep's, pasteurized
Type: hard
Produced in: Spain, Andalucía
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $/lb.
Castelbelbo is brought to us by Caseificio dell' Alta Langa, the same folks who make one of my favorite cheeses, La Tur. It is not nearly the same quality as that fabulous cheese but no slouch compared to most you will find. Castelbelbo is a bloomy rind, soft cheese made from a blend of three milks. Light and creamy but not complex Castelbelo is a decent everyday sort of soft, spreadworthy Italian cheese. I served it on some great rosemary crackers that have become my new favorites for uncomplicated cheeses.
Name: Castelbelbo
Type of Milk: cow's, goat's and sheep's, pasterurixed
Type: soft
Produced in: Italy, Bosia, Caseificio dell' Alta Langa
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $14.99/lb.
|
|
|
