Gooey Cheeses: Difference between revisions
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* Appenzeller extra (Swiss, Raw cow) hard, sharp | * Appenzeller extra (Swiss, Raw cow) hard, sharp | ||
* Gavianella (Italy, Cow) soft, nutty, washed rind. | * Gavianella (Italy, Cow) soft, nutty, washed rind. | ||
* Delice de Bourgogne (French, Cow) soft, somewhat sharp, from Costco | |||
Revision as of 06:50, 24 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.
- Delice de Bourgogne (French, Cow) soft, somewhat sharp, from Costco