I think cheese is absolutely amazing food . It's alive , for one part . If you noticed my obsession with health and all that, you'd know this is an integral part for me. For years I was taught everywhere that cheese is bad, but the European roots that I have, I just could not entirely grasp it. For centuries people thrived on it, why not now? It took some time and learning about many things to come to this simple fact: The cheese I am talking about is nothing that you find in the grocery store , pasteurized and packaged at $2 a lb. That stuff causes sickness, mucus, allergies and more. The real cheese - the way it's made to be - is blooming with probiotic cultures, along with fabulous flavor , different textures and amazing aroma. It's a meal of its own when paired up with proper fruit ( sweet or not sweet ) , beverage of choice, nice music and candles. Here is your fabulous romantic dinner for two, or the easiest best party ever done ( you are welcome!) Over time I developed some preferences, but most change with season and mood.
Here are some of my favorites at the moment:
A secret - I am a sucker for all wooden box cheeses. I am yet to come by one I didn't like.
I absolutely love this cheese paired up with very firm pear and chilli pepper. LOVE.
Azeitão is a concentrated round of sheep's milk cheese that is coagulated with cardoon thistle instead of traditional animal rennet. Azeitão is named for the village where it was born in the foothills of the Arribida mountain range in Portugal. The pastures where the sheep of Azeitão graze are lush and covered in herbaceous scrub, giving the milk its characteristically rich flavor. Molded in cloth, Azeitão has a rustic appearance that adds to its romance. Its texture ranges from soft and unctuous to firm and chewy; you can cut open the top and scoop its yellow cream onto slabs of nutty bread. Azeitão was awarded name-protection (Denominação de Origem Protegida certification, DOP), elevating its stature in Portugal and abroad. If you have never tasted Portuguese cheese before, this is a great starting place! Pair Azeitão with Tempranillo or Albariño. I also love this one with globe grapes.
Ossau Iraty Pardou Arriou
Testun al Barolo
Testun al Barolo is a semi-firm mixed milk cheese from the Piedmont region of Italy. The cheese has a beautiful complex flavor thanks to the sweet and grassy milk from alpine pastures and its aging process. It ages for a minimum period of four months in small oak barrels under the residues of the Nebbiolo grapes, the grape used to make Barolo wine. The fruity wine flavors seep into the crumbly paste. This adds more complexity to its flavor. Amazing cheese - I leave the rind intact. This one is my go-to for cheese plates and ( don't tell cheese gourmands) I add it as a side to my green salad too. I love the sweetness and light feeling of it.
Chabichou du Poitou
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This is my absolute favorite. It's hard to come by, but if you do - try it. You'll know what I mean.
Are you a cheese person? Anything I should try?