All posts by A.K. Williams

Holiday Cheese Platter ideas – Roquefort

Roquefort

Best way to enjoy
Combine with pears, dried figs, walnuts and honey. Mix with butter to spread on fresh bread.

Cheese Profile

FLAVOUR Full Flavoured
TASTE Strong spicy, salty flavour followed by a rich creaminess.
SMELL Pleasant and earthy.
RIND Rindless, wrapped in foil to stop bad mould.
INTERIOR The paste is bright white, dense yet soft and creamy, with many small caverns coated with blue/green mould (Penicillin Roqueforti)
FABULOUS Firm yet soft, but not wet, filled with cavities covered in soft velvety grey-green mould
FAR-GONE Extra mould growing on the surface with a smell similar to hydrogen peroxide (bleach) Slimy texture and excess liquid, especially when wrapped in plastic for long periods of time.

You will never see a whole wheel
 of Roquefort in your local store as producers cut the wheel in half to ensure the correct amount of blue. Click on the video below to see a preview of the Roquefort reveal widget inside the ebook “How to Say Cheese”.

 


Cheese Info

COUNTRY France
REGION Aveyeron
MILK TYPE Sheep
RENNET TYPE Animal
AGED 5 Months
3 Weeks in a cave
PRODUCER Roquefort Carles

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

REGION Melbourne Vancouver Most Cities Canada
STORE Oasis Bakery Benton Brothers Fine Cheese stores Cheesyplace
ASK FOR Angel Jonah or Andrew For help Just click
ONLINE  @oasisbakery  @bentonscheese  @cheesyplace

How to Say Cheese Wins New York 1st Prize

E-BOOK NON-FICTION
WINNER ($100 PRIZE):

How to Say Cheese, by A.K. Williams and Bee Kapitan (Interactive Bee Media)

The Next Generation Indie Book Awards is the largest Not-for-Profit book awards program for indie authors and independent publishers. In its eleventh year of operation, the Next Generation Indie Book Awards was established to recognize and honour the most exceptional independently published books in over 70 different categories, for the year, and is presented by Independent Book Publishing Professionals Group (www.IBPPG.com ) in cooperation with Marilyn Allen of Allen O’Shea Literary Agency.

HowtoSayCheese-E-BOOK-NON-FICTION-Category-of-the-2017-Next-Generation-Indie-Book-Awards-NGIBA

 

#CheeseLover – Ibores

Welcome to How to Say Cheese

Think of me as your virtual cheesemonger inviting you to explore fine cheese selections without the intimidation. Trying new flavours and food should be fun.

Each week, I am sharing some of my favourite cheese selections or tasty discoveries from around the world. I encourage you to visit your local fine cheese counter and ask for a sample.

If you are seeking more platter inspiration with awesome photos, sign up for my monthly cheese newsletter and I will automatically provide you with a FREE pdf download of delicious cheese platter ideas.

Ibores


Cheese Profile

FLAVOUR Full-flavoured
TASTE A mild goat flavour with a sweet lactic finish. Older wheels will have more bite.
SMELL Fresh, lactic, and goaty.
RIND Rubbed in olive oil and pimentón (smoked paprika) creates an ochre to a bright red rind.
INTERIOR Firm but not dry, it’s buttery yet still crumbles. The paste is bright ivory with random tiny holes.
FABULOUS A dry rind, white interior with a firm texture and fresh flavours.
FAR-GONE Without too much trouble any surface blue mould can be removed and the cheese still enjoyed.


Best way to enjoy
Dipped in chocolate! Tossed into a beet salad or arrange on a movie-night snack plate with lentil crackers and bagel chips. 

Cheese Info

COUNTRY Spain
REGION Navarre
MILK TYPE Sheep
RENNET TYPE Animal
AGED 2 – 10 Months
PRODUCER FLor de las villuercas

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

REGION Melbourne Vancouver Most Cities USA
STORE Oasis Bakery Benton Brothers Fine Cheese stores iGourmet.com
ASK FOR Angel Jonah or Andrew For help Just Click
ONLINE  @oasisbakery  @bentonscheese  @igourmet

#CheeseLover – Idizabal

Welcome to How to Say Cheese

Think of me as your virtual cheesemonger inviting you to explore fine cheese selections without the intimidation. Trying new flavours and food should be fun.

Each week, I am sharing some of my favourite cheese selections or tasty discoveries from around the world. I encourage you to visit your local fine cheese counter and ask for a sample.

If you are seeking more platter inspiration with awesome photos, sign up for my monthly cheese newsletter and I will automatically provide you with a FREE pdf download of delicious cheese platter ideas.

Idiazabal

Make Mine a Lacha. Idiazabal is a smoked cheese made from the milk of the Lacha (Laxta in Basque) breed of sheep from the Taxabolas Mountains. The Natural Wedding Company site has more ideas on how to decorate hard or formed cheeses with edible flowers.

Cheese Profile

FLAVOUR Medium
TASTE Caramel and grassy, with a smoky finish.
SMELL Grasslike with an acidic smokiness.
RIND Thin and light brown with an oily feel due to a 3-10 day smoking process.
INTERIOR Ivory to pale yellow in colour; dense, dry scattered with small holes.
FABULOUS Dense smooth paste with a clean fresh aroma.
FAR-GONE Soft on the edges with a bitter sharp flavour.


Best way to enjoy
Delightful in field greens salad with edible flowers for lunch. For dinner try on BBQ burgers and grilled meats. Idiazabal makes a wonderful snack with membrillow (Quince Paste), sliced apples and pears.

Cheese Info

COUNTRY Spain
REGION Navarre
MILK TYPE Sheep
RENNET TYPE Animal
AGED 2 – 10 Months
PRODUCER Quesoalbeniz Albeniz

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

REGION Melbourne Vancouver Most Cities USA
STORE Oasis Bakery Benton Brothers Fine Cheese stores Murray’s Cheese
ASK FOR Angel Jonah or Andrew For help Just Click
ONLINE  @oasisbakery  @bentonscheese  @murrayscheese

iBooks Author Special Edition eBook

“How to Say Cheese” is featured in a special edition ebook to celebrate the first 5 years of iBooks Author (The software that creates interactive books for the iPad.) Download your free copy https://itunes.apple.com/us/book/id1194865352

Thanks again to the following talented people that made this enhanced ebook a reality. They are – Editors- Cynthia Sharp, Jeanette Bailey and Carolyn Affleck iPad Tester – Lini Hutchings, Sound Engineers – Darnell Pleasant and Logan Kula.
Take a bow!

Also special thanks to friends who provided support and encouragement. Wayne King, Daryl Fraess and Z at Interactive Explorers
Celebrating Five Years of iBooks Author

11th Day of Cheese – Beemster Gouda

Beemster Gouda

Matured for more than two years, this cheese retains a creamy mouth feel yet has a firm and crumbly texture. Deep caramel notes and mouthwatering crunchy crystals surprise the palate to make this variety a coveted favourite. The co-op producing Beemster is a member of the Caring Dairy and is also produced in the USA.

Cheese Profile

FLAVOUR Full Flavoured
TASTE Flavours of butterscotch and caramel with a sweet nutty finish.
SMELL Sweet and nutty.
RIND To stop mould growth the 10.5 (23 pound) wheels of Beemster XO (extra old) are encased in plastic.
INTERIOR Dense and firm, but still soft enough to bite. Thickly scattered with small protein crystals and occasional small holes. The paste is a rich orange that is darker towards the edges.
FABULOUS Bright orange colour with a hard texture speckled with little crunchy bits.
FAR-GONE If stored improperly after cutting, it becomes hard and rocky, still tasty but difficult to bite.


Best way to enjoy
Shave over a mixed green salad. Enjoy on a tea party platter with roasted cashew nuts and hot cup of Early Grey tea. The bergamot oil in the tea cleanses the palate.

Cheese Info

COUNTRY Holland
REGION Beemster
MILK TYPE Cow
RENNET TYPE Animal
AGED 26 Months
PRODUCER Beemster.us

Buy This Cheese

COUNTRY

 Online 

Canada

USA

REGION  Canada Vancouver Most Cities
STORE  CheesePlace.com Benton Brothers Speciality Cheese stores
ASK FOR  Just Click Jonah or Andrew For help
ONLINE  @cheesyplace  @bentonscheese

10th Day of Cheese – Appenzeller Surchoix

Appenzeller Surchoix

First mentioned in text in around 1282 AD, Appenzeller is one of the oldest Swiss cheeses. Unique to Appenzeller, the brine recipe includes either cider or white wine and up to 20 local herbs.

Cheese Profile

FLAVOUR Full Flavoured
TASTE Rich, creamy and fruity, with a piquant finish.
SMELL Sweet and grassy, with a slight musty finish.
RIND Thin yellow to orange colour, covered in dusty white patches.
INTERIOR Pale yellow, fudgy, silken texture, with pea sized hole in the centre.
FABULOUS Firm, pale yellow paste wit a slight fruity aroma.
FAR-GONE Pink band of colouration near the edges and a strong smell of ammonia.


Best way to enjoy
On light rye bread, or melted over steamed vegetables. With thinly sliced smoked meats such as prosciutto, a great addition to any celebration platter.

Cheese Info

COUNTRY Switzerland
REGION Appenzell
MILK TYPE Cow
RENNET TYPE Animal
AGED 4 – 5 Months
PRODUCER Appenzeller.ch

Buy This Cheese

COUNTRY

Canada

USA

REGION Vancouver Most Cities
STORE Benton Brothers Speciality Cheese stores
ASK FOR Jonah or Andrew For help
ONLINE  @bentonscheese

9th Day of Cheese – Etivaz

Etivaz

High in the Alps sit the co-operative run cellars of L’Etivaz, surrounded by alpine meadows. The product is made in traditional copper cauldrons over open wood fires and aged in village chalets with aging rooms that were built in 1932.


Due to the short cheese making seasons, the cheese makers often have other jobs e.g. Carpenters or mechanics. To ensure that the cheese is made from only mountain milk, the cows must eat mountain grass for 3 weeks before they can start making milk for this cheese.

Cheese Profile

FLAVOUR Full Flavoured
TASTE Full and rich with fruity hints followed by smokiness
SMELL Fruity and herbal aroma with a spicy finish.
RIND Smooth pale brown crust with “L’Etivaz” embossed on the side of the wheel.
INTERIOR Solid with a smooth texture and scattered crystals, dark yellow in colour turning light brown near the rind.
FABULOUS Firm texture, golden yellow in colour with scattered protein crystals.
FAR-GONE Odor of ammonia and pink spots near the rind.


Best way to enjoy
 Alongside pickles, fresh fruit and cured meats, great for picnics and seasonal event platters.

Cheese Info

COUNTRY Switzerland
REGION Vaud
MILK TYPE Cow
RENNET TYPE Animal
AGED 8 Months – 3 Years
PRODUCER Etivaz-AOC.ch

Buy This Cheese

COUNTRY

Australia

Canada

USA

REGION Melbourne Vancouver Most Cities
STORE Oasis Bakery Benton Brothers Speciality Cheese stores
ASK FOR Angel Jonah or Andrew For help
ONLINE  @oasisbakery  @bentonscheese