All posts by interactivebee

#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

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

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

6th Day of Cheese – Queso de Valdeón

Queso de Valdeón

12daysofcheeseplatter_day6Cheese Profile

FLAVOUR Full flavoured
TASTE Creamy and buttery, with a strong spicy and tangy finish.
SMELL Mixture of damp leaves with a spicy musty odour.
RIND Wrapped in Sycamore leaves, the rind is dry, thin, pale brown, with patches of white.
UPDATE:
Due to new strict regulations exported Queso Valdeon is now wrapped in foil with an image of leaves instead of being wrapped in real Sycamore leaves.
INTERIOR Firm, yet crumbles into a creamy texture; the inside is filled with numerous large and small cavities lined with a blue mould. The paste ranges from bright white to a pale tan colour.
FABULOUS Firm, bright white past, exposed mould looks bright with a velvety texture.
FAR-GONE Soggy leaves, dark brown around the edges, a rancid smell and damp sticky rind.

Best way to enjoy
Works well in a blue cheese sauce, for pasta or forest mushrooms. A wonderful addition to any cheese plate with dried figs, apricots and chilled grapes to cleanse the palate.

12daysofcheesequessodevaldeon1
Cheese Info

COUNTRY Spain
REGION Picos De Europa
MILK TYPE Mix of Goat & Cow
RENNET TYPE Animal
AGED 1.5 – 2 Months
PRODUCER Queserías Picos de Europa

12daysofcheesequessodevaldeon

Buy This Cheese

COUNTRY

Australia

Canada

USA

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

5th Day of Cheese – Comté

Comté

Ensuring that the milk is as fresh as possible, the milk for making Comté isn’t allowed to travel more than 20 Kms from where the cows are milk.

Cheese Profile

FLAVOUR Full flavoured
TASTE A rich flavour of nuts with grassy notes. Older wheels have a fruity finish.
SMELL Nutty, with a herbal, fruity essence.
RIND Natural crust, rubbed in a morge solution to encourage rind development.
INTERIOR Supple and dense, with protein crystals scattered throughout when aged for over a year. The colour is dark golden yellow turning almost tan towards the edges.
FABULOUS Dry, firm and dense, with few or no cracks.
FAR-GONE Slight pink colouration on the edges; a damp tacky rind that sticks to your fingers with a strong ammonia smell.

Best way to enjoy
A vital part of French cooking or cheese plates, Comté adds an amazing depth of flavour to a fondue or grilled cheese sandwich on sourdough bread.


Cheese Info

COUNTRY France
REGION Jura, Franche Comte
MILK TYPE Cow
RENNET TYPE Animal
AGED 4 Months – 4 Years
PRODUCER Comte

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

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

4th Day of Cheese – Piave

Piave

An Italian, grana-style cheese, where the milk is skimmed before production to prevent spoiling and allowing the cheese to age for longer periods of time. Named after the river which flows through the region, Piave has DOP status under European Union regulations. Authentic Piave is produced in the Dolomites mountain range, in the province of Veneto.

 

Cheese Profile

FLAVOUR Medium
TASTE Nutty and sweet with an almond-like bitterness.
SMELL Rich and earthy with a faint aroma of nuts
RIND A thin, smooth natural rind, vibrant ochre in colour, embossed with the Piave name.
INTERIOR Hard, dense, and smooth in texture with occasional crunchy bits.
FABULOUS Dry rind with a dense hard texture, with occasional crunch bits (protein crystals).
FAR-GONE Becomes soapy and bitter if stored improperly.

Best way to enjoy
Grate over your favourite pasta dish or mixed greens salad. For a cheese plate, cut into cubes and serve with dried fruit and nuts. 


Cheese Info

COUNTRY Italy
REGION Veneto
MILK TYPE Cow
RENNET TYPE Vegetarian
AGED 3 – 18 Months
PRODUCER Agriform

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

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

3rd Day of Cheese – Manchego

Manchego

Manchego comes from Castilla La Mancha in Spain. There are 65 producers, 35 make raw milk Manchego.

 

12daysofcheesemanchego

Cheese Profile

FLAVOUR Medium
TASTE Nutty and sheepy, with a slightly salty finish.
SMELL Fresh and milky with a sheepy fragrance.
RIND A thin layer of wax coating with a distinct zigzag pattern on the edge which represents espatro grass which used to make traditional Manchego moulds.
INTERIOR Firm with many tiny irregular holes; the texture is dry but with a balanced amount of moisture. A faint yellow colour, that darkens around the edges when aged.
FABULOUS Firm dense texture with a slightly sweet aroma.
FAR-GONE Rind slides off when touched, extremely crystalline, bitter and sweaty on the finish.

Best way to enjoy
 Fragrant herbs such as rosemary make the perfect fresh accent for this earthy aged Spanish cheese. Versatile, it can be used with mashed root vegetables or a salad vinaigrette, shaved and marinated in olive oil.

12daysofcheesemanchego3
Cheese Info

COUNTRY Spain
REGION Castilla La Mancha
MILK TYPE Sheep
RENNET TYPE Animal
AGED 2 – 24 Months
PRODUCER Quesos Coqueya

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

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

1st Day of Cheese – St. Agur

St. Agur

St. Agur comes from the Auvergne region in central France, it is a soft creamy cheese with a decent amount of blue. The ageing process is about 2 months, then wrapped in foil.12daysofcheeseplatter_day1

 

The amount of blue isn’t overwhelming and I find people are pleasantly surprised when they try it. There is a bit of sweetness that comes from the double cream in combination with a slight mustiness of the blue on the finish. 

Cheese Profile

FLAVOUR Full Flavour
TASTE Rich and creamy balanced with a mild 
 blue bite.
SMELL Spicy and rich with a hint of salt and
sweet tangy finish.
RIND No rind; the foil wrapper stops unwanted mould growth.
INTERIOR Dense yet soft with a bright white paste and many small mouldy caverns.
FABULOUS A soft texture; cavities covered in velvety green and grey moulds.
FAR-GONE Almost liquid texture with extra surface mould; smells like peroxide.
newsletter_BLUECHEESE_salad

Best way to enjoy
Spread on a cracker or add to a blue cheese dressing. Reach the next level of delicious by melting on grilled steak.

newsletter_TEMPLATECheese Info

COUNTRY France
REGION Auvergne
MILK TYPE Cow
RENNET TYPE Animal
AGED 2 Months
PRODUCER Fromagerie Bongrain

 

stagur_platter_sm

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

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