|
Cheese Name: Azeitao |
|
Description: An unpasteurized sheep's milk cheese from the Beira Baixa region of Portugal, the Azeitao cheese is hand made in clay pots, warmed next to an open fire and lined with wild purple thistle flowers. Texture can range from soft to hard, but for the most part, the Azeitao is known as a buttery, semi-soft cheese with a thick edible rind. It has a strong taste -- herbal and slight salty -- and is not for the weak of heart. |
|
Type of Milk: Sheep |
|
Where is it Produced: Portugal |
 |
|
Cheese Name: Garrotxa |
|
Description: A real crowd pleaser! Produced in the Catalan region of Spain, Garrotxa is a pure white cheese with delightful freshness. During the aging process, Garrotxa develops a thin, fuzzy "cat fur" mold when the rind is brushed with olive oil. A highly eatable goat's milk cheese, it has wonderful balance, and a pleasant, crisp taste.
The cheese has notes of toasted almonds, wheat, and wet leaves balanced with the mild goat flavor. |
|
Type of Milk: Goat |
|
Where is it Produced: Spain |
|
Cheese Name: Pont L'Eveque |
|
Description: Washed rind, from Normandy, France. From a 1500 year old recipe, originally made by monks. |
|
Type of Milk: Cow |
|
Where is it Produced: France |
|
Cheese Name: Roaring 40's Blue |
|
Description: From the island of Tasmania. Named for the trade winds that blow between Tasmania and Australia. |
|
Type of Milk: Cow |
|
Where is it Produced: Tasmania |
|
Cheese Name: Taleggio |
|
Description: A washed rind masterpiece from Lombardy. Creamy with a slight sour tang and a pronounced aroma. |
|
Type of Milk: Cow |
|
Where is it Produced: Italy |
|
Cheese Name: Water Buffalo Mozzarella |
|
Description: Delicate flavor, made from the milk of the Asian water buffalo, fresh is the key. |
|
Type of Milk: Water Buffalo |
|
Where is it Produced: Italy |
|
|