Gooey Cheeses: Difference between revisions
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== Favorite cheeses == | == Favorite cheeses == | ||
* Le Berger Rocastin (French, Sheep) | * Le Berger Rocastin (French, Sheep) | ||
* President brand Brie (French?, Cow) | * President brand Brie (French?, Cow) a little rubbery and horsey | ||
* Cambozola (German, Cow) soft and blue | * Cambozola (German, Cow) soft and blue | ||
* Robiola Bosina (Italy, Sheep) but the rind is fairly sharp | * Robiola Bosina (Italy, Sheep) but the rind is fairly sharp | ||
* Appenzeller extra (Swiss, Raw cow) | * Appenzeller extra (Swiss, Raw cow) hard, sharp | ||
* Gavianella (Italy, Cow) soft, nutty, washed rind. | * Gavianella (Italy, Cow) soft, nutty, washed rind. | ||
Revision as of 18:08, 4 August 2006
Recommended but untried cheeses
- Saint-Florentin: A raw cow's milk cheese from Burgundy. The one-pound drums have a washed rind and are creamy and rich.
- Saint-Marcellin: From France's Dauphiné region, north of Provence. The 3-ounce disk of cow's milk cheese is best after a few weeks of ripening when the flavor becomes fruity and nutty.
- Perail: A little disk of sheep's milk cheese that the Roquefort makers make for themselves.
These recommendations are from Steve Jenkins as heard on the Splendid Table.
Favorite cheeses
- Le Berger Rocastin (French, Sheep)
- President brand Brie (French?, Cow) a little rubbery and horsey
- Cambozola (German, Cow) soft and blue
- Robiola Bosina (Italy, Sheep) but the rind is fairly sharp
- Appenzeller extra (Swiss, Raw cow) hard, sharp
- Gavianella (Italy, Cow) soft, nutty, washed rind.