Le Berger de Rocastin
France
Sheep’s milk
A member of the Brie family, this French soft-ripened cheese is made from sheep’s milk and has a white creamy smooth interior and a flowery white edible rind. It is delicately flavored, hinting at its sweet sheep’s milk content. It’s shaped like a hexagon and ripens in just 2 weeks. As with most cheeses, Rocastin should always be served at room temperature so its full flavor is allowed to develop.
at: 3 wt: 4 na: 3.5 ms: 3
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Raschera
Italy
Cow’s milk
http://www.raschera.com/eng/
A natural rind cow’s milk cheese from the province of Cuneo with a smooth, sweet flavor. Raschera is generally aged for about 50-60 days. Very little makes its way out of Italy so this is a real treat for any cheese plate. The name originates from a lake in that area. The wheel is wrapped in paper and then packed in a wooden crate.
Raschera is an Italian cheese that comes from Cuneo. Its name is derived from Lake Raschera, which lies at the foot of Mt Mongioie. It is a semi-soft cheese made from sweet cow’s milk. The flavour of Raschera changes from season to season. Spring and summer cheeses are sweet, fresh and slightly tart. Winter cheeses are more solid and vibrant. Raschera has a round or square shape with reddish-yellow crust.
at: 4.5 wt: 4 na: 4 ms: 4.5
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Chaubier
French
Half Cow’s milk, half goat’s milk
A mi-chevre, meaning half goat. It’s other half is made of cow’s milk. This semi-firm tomme, is a cooked, pressed, washed rind cheese. Chaubier is smooth and mild with a supple texture, but it possesses a persistent and distinct goat’s milk flavor. Chaubier is another favorite of mine, especially great for catering events. It will appeal to a wide audience, and is easy to portion or pre-cut.
at: 3.5 wt: 3 na: 2 ms: 3.5
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Provolone
Italy
Cow’s milk
A whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different forms: shaped like large salami up to 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging.
The average weight is 5 kg. Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and by the very sharp taste, to Provolone Dolce (sweet) with a very mild taste. In Provolone Piccante, the distinctive piquant taste is produced with lipase originating from goat. The Dolce version uses calf’s lipase instead.
at: 2 wt: 3 na: 3 ms: 3.5
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Stilton
British
Cow’s milk
http://www.stiltoncheese.com/
A blue-veined cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled tan-brown rind which is not edible. Stilton is milder, and drier than Roquefort or Gorgonzola, with a slightly bitter note. Stilton’s are allowed to mature for 6 to 8 months.
Eighteenth century travellers encountering their first taste of Stilton™ cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the counties of Leicestershire, Nottinghamshire and Derbyshire from local milk.
Only seven dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton’s unique flavour and texture, it is the only British cheese graced with its own certification trademark.
Lighter than Gorgonzola, richer than Danish blue and more intense than UK blues, Britain’s Historic Blue is causing a revolution in the kitchen. Its meltable, full-rounded qualities enliven salads and hors d’oeuvres, soups and sauces, as well as meat, vegetable and fruit dishes.
More than a cheese, Stilton is prized as the authentic flavour of an earlier time – a taste of history that continues to make news.
at: 3.5 wt: 4 na: 3 ms: 3.5
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Manchego
Spain
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at: 4 wt: 4 na: 4 ms: 4