Difference between revisions of "Gooey Cheeses"
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* 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) | ||
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* Gavianella (Italy, Cow) soft, nutty, washed rind. | * Gavianella (Italy, Cow) soft, nutty, washed rind. | ||
Revision as of 18:06, 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)
- Cambozola (German, Cow)
- Robiola Bosina (Italy, Sheep) but the rind is fairly sharp
- Appenzeller extra (Swiss, Raw cow)
- Gavianella (Italy, Cow) soft, nutty, washed rind.
