Friday, April 25 from 5-7 at Johnny’s Half Shell, sponsored by our local Cowgirl Creamery and a local wine distributor.
St Pat
milk: Pasteurized Cow
type: soft
ST PAT is our seasonal springtime cheese. These rounds are made with whole organic milk (a bit of cream is now being added to soften the texture) and are wrapped with stinging nettle leaves. Do not fear the nettles, since they are frozen to remove the sting before they are wrapped around the cheese.
Roth Käse
milk: ?
type: Gruyere, I think
The next one she said was Roth Käse, from Wisconsin, but in looking that up it is a company that makes lots of kinds of cheese. We liked this one the best.
St. Nectaire
milk: raw cow
type: soft
We’ve had this one several times before. A bit smelly, but tastes good.
Tome de Savoie
milk: raw, from French cows
type: semi-hard
Mild cheese from Haute-Savoie. Has tiny whole. Semi-hard texture and nutty flavor. Also called Tomme de Baudonnes.