Rich and creamy cow's milk cheese from Lombardy is named for Val Taleggio near Bergamo in Italy's Lombardy region. Taleggio is aged in cool cellars, where it starts a pale yellow color which then darkens slightly as it becomes aromatic, assertive in flavor, and runny in texture. The DOP designation signifies the authencity and origins of the cheese. Taleggio is…
Tête de Moine AOP, literally monk’s head, is a cylindrical, smeared semi-hard, unpasteurised cheese weighing around 800 grams. It boasts a very fine consistency, which melts in the mouth. It isn’t cut; instead, it is scraped into fine rosettes using a girolle cheese curler or similar tool. By scraping the cheese, the area of the cheese that comes into contact…
Three sisters has seasonal changes as does kunik. Usually in the Spring both get firmer due to changes in barometric pressure, milk and aging room environment. Unusual winters and springs can change the flavor profiles of these cheeses. Three Sisters is made from a combination of sheep, goat and cow milks. Three Sisters has a complex flavor, firm texture and…
Beemster Vlaskaas is the newest addition to Beemster's line of Premium Gourmet Dutch Cheeses; however, is the oldest cheese recipe with the group of cheeses. When translated Vlaskaas mean Flax cheese. This delightfully sweet and creamy cheese was made only during the harvest festival of the flax for the workers to eat on thick slices of bread and with porridge…
