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.
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.
|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.|
|AGED||2 – 10 Months|
Buy This Cheese
|STORE||Oasis Bakery||Benton Brothers||Fine Cheese stores||Murray’s Cheese|
|ASK FOR||Angel||Jonah or Andrew||For help||Just Click|