Aged Triple Cream Goat:Goat, Hudson Valley, NY-A rich texture paired with a buttery, clean flavor separates this goat from your traditional chevre. While its charms are in its delicate flavors, the result is a cheese with obvious attractions that can be enjoyed as part of a cheese plate before or after dinner. Bitto della Valtellina:
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Month: January 2008
Art and Salami
by Angelo Colavita As a writer, an artist, I understand that the creative process is in every sense an evolution of ideas. We are given a foundation, a set of rules and frameworks to build upon, thus facilitating the evolution of our craft. This gives our work personality, style, and most importantly a voice. This
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Cheese Plate of the Week October 29th, 2007
Mozzarella di Bufala:Buffalo milk, Southern Italy-A staple of the southern regions of Campagna, Basilicata and Calabria, Mozzarella di Bufala is produced solely with the milk of Italian water buffalo. Within 24 hours of its formation, it is flown to the United States to ensure freshness. Texturally, it is supple and yielding, nearly falling apart at
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Cheese Plate of the Week October 22nd, 2007
Cana de Cabra: Goat, Murcia, Spain-Aged for only 3-4 weeks, this soft-ripened goat cheese is Spain’s assertive response to Bucheron. Murcia is a region renowned for its high quality of goat milk, and Cana de Cabra is one of the finest examples. It is often presented sliced into thin rounds with a simple salad, fried
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Cheese Plate of the Week October 15th, 2007
Burrata:Cow, Philadelphia, U.S.A.-An Apulian specialty now produced by DiBruno Brothers, Burrata is a fresh mozzarella stretched flat, and then wrapped around a pocked of fresh ricotta and heavy cream. They are offered plain, or with the addition of pesto, truffle cream or truffle honey. An easy appetizer when served with crusty bread and cured meats.
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Cheese Plate of the Week October 8th, 2007
Crottin Chavignol:Goat, Loire Valley, France -Aged for two weeks and then packed in an odorless, flavorless nitrogen gas, these Crottin Chavignol are as fresh as you can find outside of France. Pleasantly tart and milky, the terroir of the verdant Loire Valley shines through in this most famous of chevres. Knight’s Vail:Cow, Wisconsin, U.S.A.-Introduced in
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Cheese Plate of the Week September 3rd, 2007
Crucolo:Cow, Calabria, Italy-Southern Italy’s answer to Asiago Fresco, Crucolo outshines its inspiration with great depth of flavor and billowy texture. Its idyllic location in the center of the Mediterranean receives bountiful sunlight. The resulting verdure pastures flavor the milk, and the result is layered flavors of wild herbs and grasses. Le Clandestin: Raw Cow and
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Cheese Plate of the Week September 3rd, 2007
Mature Montgomery’s Cheddar:Raw Cow, Somerset, England-Recognized as the premier cheddar in the world, Montgomery’s is one of only three farms that fits the stipulations for Artisan Somerset Cheddar. While typically aged around 20 months, the mature version is aged 26-28. The extra maturation adds not only great depth of flavor, but firms the texture to
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Cheese Plate of the Week August 27th, 2007
Largo: Cow, California, USA– Largo is a unique twist on a French classic. While most triple cream cheeses have heavy cream added to them to increase richness and fat content, maker Soyoung Scanlan opted instead to use crème fraiche. Not only does this add a bit of tartness, but creates a runny texture beneath the
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Cheese Plate of the Week August 20th, 2007
Tumin Rutulin:Goat, Piedmont, Italy-Seemingly Italy’s answer to Bucheron, Rutulin comes in the traditional three-pound log, but is made by hand with higher quality milk. In addition, it is rolled in either grape must, sesame seeds or wild herbs. A decadent alternative for salads or roulades, it is outstanding at room temperature or melted. Isle of
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