Cheese, pumpkin martinis, and the new udder cheese knife (from Cheesetique). Cheeses from Silver Spring Whole Foods.
Saint Albray
France
milk: cow
type: soft, washed in brine
Saint Albray is a cheese which comes from the Aquitaine region of France.
Invented in 1976, the cheese is similar to Camembert cheese, it has the same attributes, but is not quite as strong. Made with pasteurized cow’s milk, this popular cheese is ripened for 2 weeks and formed into a shape not unlike the head of a flower with each “petal” forming a half pound of cheese. The “petals” are formed around a disk, when removed, it creates a hollow center giving the impression of the center of the flower. Saint Albray slices beautifully and when the whole wheel is displayed, this cheese makes an attractive centerpiece to a table. Saint Albray is mild and moist, but still retains its body despite its creamy nature.
at, wt: smelly, but very good
Piave
Italy
milk: cow
type: hard
Piave is a cow’s milk cheese made only in the the Piave River Valley region of Belluno, Italy. Shaped as a wheel, it is made from pasteurized milk collected in two milkings, one of which is skimmed, and is produced in the valley of the Piave River, between Belluno and Feltre. [1] It is made by a dairy cooperative called the Cooperativa Latte Busche.
Piave has a dense texture without holes that is straw-yellow in hue. It features a slightly sweet and delicate tasting flavor. Once fully aged, it becomes hard (making it well suited for grating), developing an intense, full-bodied flavor. Piave is sold in the United States as a hard cheese (called Piave vecchio or stravecchio, meaning “old” or “extra-old”) at which point its taste resembles that of a young Parmigiano Reggiano.
It goes well with a full bodied red wine, such as Barolo or Amarone.
at, wt: good, much like Parmigiano-Reggiano