Browsing Category: Sheeps Milk

Sheeps Milk

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

#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

7th Day of Cheese – Ossau Iraty

Ossau Iraty

Made in the Ossau Valley near the Irati—the biggest beech forest in Europe— this cheese is aged on beechwood boards. The AOC regulations stipulate that only 
raw, unpasteurized milk be used. Some wheels are stuffed with Espelette peppers.

Cheese Profile

FLAVOUR Medium
TASTE Ranges from sweet, herbal and grassy to sheepy, followed by an acidic tang on the finish.
SMELL Lactic and fresh with a herbal aroma.
RIND Thick and crusty, often with dusty white patches. The colour ranges from light tan to coppery orange. An image of a sheep’s head and number are embossed on fermier wheels.
INTERIOR Firm texture with small irregular holes and cracks. Off-white in colour; occasionally with pale yellow blotches throughout the paste.
FABULOUS Firm interior without too many cracks and a sweet herbal aroma.
FAR-GONE Dry paste full of cracks with large mould spots near the rind and dull soapy taste.

Best way to enjoy
Ossau Iraty is amazing served on wedges with sweet preserves from your local farmers market.

12daysofcheeseossauiraty
Cheese Info

COUNTRY France
REGION Basque
MILK TYPE Sheep
RENNET TYPE Animal
AGED 4 Months
PRODUCER Valleé D’ Aspe

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

REGION Melbourne Vancouver Most Cities Canada
STORE Oasis Bakery Benton Brothers Fine cheese stores that focus on small production global cheeses 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