Difference between revisions of "Gooey Cheeses"
From Finninday
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* Saint-Florentin: A raw cow's milk cheese from Burgundy. The one-pound drums have a washed rind and are creamy and rich. | * Saint-Florentin: A raw cow's milk cheese from Burgundy. The one-pound drums have a washed rind and are creamy and rich. | ||
Revision as of 18:30, 2 February 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)
- Cambozola (German, Cow)
