Stilton Ice Cream

The Stilton Cheese Makers Association, along with the British ice cream company Churchfield's Farmhouse, have announced the production of a stilton-flavored ice cream. Stilton is a blue-veined cheese from the UK that is milder than Roquefort or Gorgonzola, but richer than other British blue cheeses. Double cream (48% butterfat) is added to the cheese to make the ice cream.

Cheeses of the Week - Monte Enebro & Hoch Ybrig

Monte Enebro is a moist, semi-soft goat's milk cheese from Avila, a town in the southern part of the Castile province in Spain. It is covered in mottled rind, part ash and part mold, that imparts an intense, tangy flavor. Pair with a Muscat or Cava.

Hoch Ybrig is a pressed cow's milk cheese from Switzerland made in the summer months in the Alps. It is quite similar to Gruyere, but it is washed in a white wine brine during aging, making it slightly sweeter than its more famous cousin. Pairs well with a Riesling.

Cheesemaking Workshop

This weekend I attended a fantastic, two-day, advanced cheesemaking workshop held by Jim Wallace of the New England Cheesemaking Supply Company. The workshop focused on making French cheeses, in particular Brie/Camembert (which, it turns out, are quite similar recipes despite their differences in shape), Reblochon, and Tomme de Savoie.

Cheese of the Week - Cabrales

Cabrales is a blue cheese made in the Asturias region of Spain from a mixture of cow's, sheep's and goat's milks. The texture is creamy and the inside mold is so vividly blue that it almost looks purple. An intensely-flavored blue cheese, it is best savored with a deep Spanish red wine, preferably one from the north of the country.

UPDATE: I shared this cheese with a friend this weekend, and it completely lived up to its hype. It was particularly creamy and crumbly, with a nice pungent blue mold flavor, and it paired so well with the Marques de Caceres Rioja Tinto 2001 that we drank wit

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