84. Tintus
Sometimes on trips to the cheese counter I will see a small, often handwritten, sign next to a new cheese describing interesting information about the new product. More often than not I do nothing more than read it and owing to my awful memory, hope to find the same information online or in one of my dozens of cheese books. Sometimes, as with today's cheese, Tintus, I can find no information at all.
Fortunately this cheese has a label and though written in Portuguese offers a few clues. The maroon and gold piece of paper has a picture of a spiny orb with a flowering purple blossom and words "Flor de Cardo o Queijo". Flor de Cardo translates as Cardoon or the artichoke thistle and I believe is the manufacturer of the cheese. In some Medieterranean countries thistles are used as a coagulant instead of rennet to start the milk separating into curds and whey. "Cardo" or "thistle" is listed as one of the ingredients.
Next comes the word "Tintus" which makes me think of "ink" although "tinta" is the word in Portugal. Again my search shows no town, village, region or province of Portugal called Tintus so it is unclear what the name of this cheese actually means. Next are the words "Queijo Curado de Ovelha," "aged cheese of the sheep".
The outside of the cheese is mottled with red, white, beige and gray streaks on a burlap textured rind. The red leads me to think the cheese was bathed in wine, but wine is not listed as an ingredient. Only raw sheep's milk, salt and thistle are listed. It's possible the color comes from the thistle.
The aroma is not overpowering but there is a hint of funk. The flavor starts a bit sour but finishes pleasing. Interesting for a cheese plate. I didn't eat the rind.
Name: Tintus
Type of Milk: sheep's, unpasteurized
Type: semi-soft
Produced in: Portugal, Setubal, Flor de Cardo
Date Purchased: 1/28/2007
Date Eaten: 1/30/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $13.99/lb.
January 28, 2007
86. Toledo
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.
February 10, 2007
99. Amanteigado Cardus
The washed rind gives this soft, almost runny cheese a tart yet creamy flavor. A nice and rare find.
Name: Amanteigado Cardus or Cardus or Amanteigado Mini
Type of Milk: sheep's, unpasteurized
Type: washed rind, soft
Produced in: Portugal
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, Online Order, www.murrayscheese.com
Price: $7.99 each
February 14, 2007
103. Ribafria
Name: Ribafria
Type of Milk: goat's, pasteurized
Type: semi-soft
Produced in: Portugal, Torres Vedras
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $12.99 each