Pressed

Gruyano

A cross between Gruyère and Parmigiano.

Cheese of the Week - Mimolette

A friend of mine was in France recently and, knowing well my obsession with cheese, thoughtfully shipped me a little wedge of Mimolette, a beautifully orange hard cow's milk cheese made in Northern France and Belgium. Usually eaten when well aged, it is similar to Dutch Edam but with more sharpness and nuttiness. The orange color comes from annato, a natural dye applied during production, and it deepens over time. Apparently,

Cheese of the Week - Piave

Similar to Parmigiano Reggiano, Piave is a pressed, aged cheese made from pasteurized cow's milk in the Veneto region of Northern Italy. It is younger and more moist than its cousin, and its dense granulated pâte is much less crumbly and much easier to slice. Its complex flavor and aroma are puncuated by a sharp nuttiness, as well as subtle butterscotch and almond flavors. This bold taste would pair well with an equally bold wine, red or white.

Cheese of the Week - Pecorino di Grotto

Pecorino, the Italian word for "sheep," is often used as a generic term referring to cheeses made from ewe's milk. Pecorino di Grotto literally means "sheep cheese from a cave." It is a pressed, cave-aged cheese whose natural rind imparts a sweet, moldy flavor to the firm, salty p&#226te. Pair with a bold red from southern Italy.

Cheese of the Week - Prättigauer

This amazing Swiss alpine cow's milk cheese is like a Gruyère on speed. From the notable affineur Rolf Beeler (who is the man responsible for former Cheese of the Week Hoch Ybrig), Prättigauer has a natural brown rind and a dense but smooth paste scattered with small eye-holes. It is less sweet than other alpine cheeses, but much more complex and nutty. I imagine it would pair well with a rich, dark beer.

I purchased this cheese at Bierkraft in Park Slope, Brooklyn. They are most famous for their gigantic selection of fine domestic and imported beers, but they also have an extensive cheese counter, as well as prepared salads, breads, chocolates, and charcuterie. Check them out if you're in the neighborhood.

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.

Syndicate content