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 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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Cheese Plate of the Week August 13th, 2007

Laguiole Vieux:Raw Cow, Auvergne, France -While the French would never refer to it as such, this is essentially the French Farmhouse Cheddar. The flavor is superb: buttery, earthy and sharp. However the principal attraction could well be the texture. A unique balance of crumbly and creamy, it is superb as part of an antipasto, melted
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Cheese Plate of the Week August 6th, 2007

Sparkenhoe Red Leicester: Raw Cow, Leicestershire, England -One of the prime examples of a cheese that represents the “terroir.” Using a recipe that dates to 1745, it is mild, but creamy and complex. The raw milk yields the subtle flavors of the animal’s diet: grassy, herbaceous, slightly fruity and earthy. Pecorino Ginepro:Sheep, Emilio-Romagna, Italy -A
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