One thing we love to do is snack on some cheese and bread while our meal is cooking away! So, in that spirit we would like to share some of our favorite types of cheese (this is a very condensed list BTW).
MANCHEGO – This is one of our all-time favorites, a Spanish sheeps milk cheese originating for the hometown of Don Quioxte. This is truly a crowd pleaser, I’ve never met anyone that didn’t like this versatile and tasty cheese. In the states, we typically get the pasteurized versions due to FDA laws, but if you’re ever in Spain definitely seek out a sample of the unpasteurized “fresh” version! Manchego can be found in three distinct types listed below. Also, the rind of this cheese is not edible.
Semi Curado – Young Manchego cheese aged for 3 months are supple and moist. The flavor is fruity, grass, hay with a tangy note.
Curado – Manchego cheese aged for 6 months acquires a caramel and nutty flavor with distinct acidity.
Viejo – Manchego cheese aged for a year becomes crumbly in texture while the interior of the cheese acquires a butterscotch color. It has a sweet, lingering taste.
PETITE BASQUE – Petite Basque is a medium-firm cheese with a pungent smell and a mild flavor for a sheep’s milk cheese. It comes in relatively small wheels, about 1 pound or so. Similar to Manchego, this cheese is actually from France. Also a big crowd pleaser, this can be found at Costco! The rind is also not edible.
Drunken Goat – Gotta love those Spaniards, I’m guessing they were enjoying a little wine while finishing the days cheese making and a wheel fell into the wine. This is a beautiful light cheese that’s pure white with a red wine soaked exterior that is edible.
Comte Gruyere – Considered one of the world’s greatest cheeses Comte captures the essence of raw, mountain pasture-fed cow milk. There is a WILD range of texture, from flabby to crystalline, and flavor from nearly naught to savory, fruity or smoky.
Roaring 40’s – Roaring Forties Blue hails from King Island, located south of Melbourne, Australia at the western end of Bass Strait. Roaring Forties Blue is a full-flavored blue with a sweet, slightly nutty character, a rich mouth feel and long finish. Cheeses are matured in their wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavor, as well as retaining moisture, creating a smooth and creamy texture. This cheese is flat out BADASS!
Dolce Gorgonzola – This is by far one of the sexiest cheeses on earth, with its sweet yet tangy flavor and soft texture. Great for eating by itself or using in cooking as it melts really nicely!
RED HAWK – This cheese is made by Cowgirl Creamery in Marin County. If you love cheese you will love everything they make. Red Hawk is one of our favorites! A killer triple-cream with French attitude! Don’t let her aroma scare you, the flavors are as smooth and beautiful as a Red Hawk soaring in the skies!
HUMBOLT FOG – This is another NorCal cheese made by Cypress Grove Creamery and they are also producing some of the most amazing cheeses on the “Best Coast”. The subtle, tangy flavor and distinctive layer of edible vegetable ash are a prized combination in this iconic American original. You’ll enjoy buttermilk and fresh cream, complemented with floral notes, herbal overtones and a clean citrus finish. As Humboldt Fog matures, the layer of proteolysis just under the rind will increase developing a more intense flavor.
Like we said before, this lists only a few favorites, we could go on forever! Next time you’re at the store swing by the cheese section and try something you have never had before. The cheese world is a big one and we hope to see as much of it as possible! Cheers!