Cheeses Tasted on 8/Jul/06

Buche Chevre Affine Cheese

>> Goat's milk. They come in many sizes and shapes, such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves etc.; their textures vary from soft, but firm like cream cheese to extremely hard. Chevres are excellent dessert cheeses, often served as snacks or before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes. ~ From www.cheese.com <<

English Blue Stilton Cheese

>> Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then Stiltons are allowed to mature for 6 to 8 months. ~ From www.cheese.com <<

Rio Mannu Pecorio Stagionate Cheese

>> Goat's milk. From Spain <<