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Cheese: Asiago
Asiago is an semi-firm cow cheese from northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite. I love munching on it by itself and find myself going to the fridge for a slice more often than I should. Milk Cow Origin Italy Aged Yes, often 3 months. Aroma Milky and mild. You can tell it is a cow cheese. Taste Milky…
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Cheese: Emmental
Emmental is a hard cow milk cheese that hails from Switzerland. It is what we refer to in Australia as ‘Swiss Cheese’ because of the characteristic holes caused by helpful bacteria. When the cheese cools, during the ageing process, the bubbles formed in the molds remain. Milk Cow Origin Switzerland Aged Varies from weeks to a few years Aroma Mild but fruity. Taste Very mild and a bit squeaky on…
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Cheese: Percorino Al Tartufo
Cheese: Percorino Al Tartufo
Pecorino al Tartufo (truffles) is a semi-firm, smooth sheep milk cheese that hails from northern Italy. Like its cows milk cousin Sottocenere al Tartufo (truffle) it is a visual sensation. The pale white colouring contrasts perfectly with the specks of black truffle. It is a must try experience despite the price! Milk Sheep Origin Italy Aged Yes, 30 days Aroma Pungent and savoury. Taste Salty…
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Cheese: Grana Padano
Grana Padano is a hard cow milk cheese that hails from northeastern Italy. Like Parmigiano-Reggiano, Grana Padano is aged and is similarly grainy in texture and flaky. Indeed, grana in Italian means grain.
It is full of flavour with a distinct but pleasant bight.
As such it is the perfect table cheese and can also be used in salads, sandwiches and grated on stews and pastas.
Milk
Cow
Origin
Ita…
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Cheese: Havarti
I think everyone has heard of this famous Danish cheese. Havarti has world-wide fame as both a table cheese and because it is easy to cook with. It is a relatively new cheese but has become a staple in Denmark
Milk
Cow
Origin
Denmark
Aged
Traditional methods see it aged for 3 months. Modern manufacturing methods see the cheese undergo quicker processes and are not aged.
Aroma
Noticeable sweet…
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Cheese: Moliterno
Moliterno is a hard sheep and goats milk cheese that hails from southern Italy.
It is full of flavour with a distinct but pleasant bight. It is medium on the salt scale and has a hard gritty texture.
As such it is the perfect table cheese and can also be used in salads, sandwiches and grated on stews and pastas.
Milk
Sheep and goat
Origin
Italy
Aged
Yes, at least 60 days and mine was 6 months.
A…
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Cheese: Massdam
Massdame is a moreish gouda cheese from Holland. It is a light all round cheese.
Milk
Cow
Origin
Holland
Aged
Briefly 4 – 12 weeks
Aroma
It almost reminds me a bit of dried fruit but then the milky smell takes over. It is tantalising.
Taste
I get a strong nutty flavour with a buttery finish that is sweet rather than salty. It is delightfully squeaky on the teeth.
Texture
A semi-hard pliable…
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Cheese: Asiago
Asiago is an semi-firm cheese from the northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite.
I love munching on it by itself and find myself going to the fridge for a slice more often than I should.
Milk
Cow
Origin
Italy
Aged
Yes, often 3 months.
Aroma
Milky and mild. You can tell it is a cow cheese.
Taste
Milky…
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