Name: Sagging Fence goat tommeFrom: Port Orchard, Washington StateMade By: Sagging Fence FarmMilk: Raw goat’s milkCurdling type: rennetSize/ weigh: Round tomme about 4# in weightRind: Natural rind that is washed weekly during agingInterior: semi firm, very pale ivory colorAged: 3-5 months (maybe longer due to recent closures!) This goat’s milk cheese is made by Bob …
Sagging Fence Farm goat tomme Read More »
1 Comment
Now on the cheese board at Café Presse, this goat’s milk tomme from the French Basque region is perfectly ripe and ready to sample. The Basques are famous for their sheep milk cheeses, but a small amount of goat’s milk cheese is also made. These large tommes, which weight about 9#, take their name from …
E. Cabretou, now on the cheese board Read More »
Leave a Comment
Name: Toma di GressoneyFrom: The region of Vallée d’Aosta in the Italian AlpsMade By: Fromagerie Vallée de Gressony Milk: Raw cow’s milkCurdling type: rennetSize/ weigh: Round tomme about 5# in weightRind: Aged in high humidity on oak boards to develop a wet rind, then finished at lower humidityInterior: semi firm, pale ivory colorAged: 4-6 months …
From the cheese board… Read More »
Leave a Comment
From: The region of Lombardy in northern Italy Made By: Carrozzi Formaggi Milk: Pasteurized goat’s milk Curdling type: rennet Size/ weigh: Flat square about 14″ on a side and 2 inches tall. The whole cheese weighs about 2 kilos Rind: Rubbed with salt then placed in a pinewood case for aging. The finished rind is …
Quader de Cavra (chevre rousse) Read More »
4 Comments
From: The region of the Jura in the French AlpsMade By: Fromagerie Badoz Milk: Pasteurized cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 9″ in diameter and 1″ tall. It weighs in at about 16 oz Rind: Washed with brine every 2 days during first weeks of aging, giving a pungent, orange colored …
Leave a Comment
From: The region of Tarn et Garonne, north of of Toulouse in southwest France. Made By: Le Ferme du Ramier. Milk: Raw cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 18″ in diameter and 3″ tall. It weighs in at about 12# Rind: Washed rind. Interior: semi-firm pate, gently ivory in color and …
Leave a Comment
From: Charente-Poitou, south of the Loire valley on the Atlantic coast of France. Made By: Cooperative Sevre-et-Belle Milk: Another example of a cheese made with raw milk in France but with pasteurized milk for export, as the US does not allow the importation of raw milk cheeses aged less than 60 days (and even those …
Chevrot and mini chevrot Read More »
Leave a Comment
Do you love cheese? Do you wonder how your lactose-intolerant friends find the courage to carry on day after day? Do you consider it a good thing that handling a well aged Saint-Nectare or Reblochon makes your hands reek for the rest of the day? When you stand in front of a well-stocked cheese counter …
Get ready to Better Know a Cheese Read More »
Leave a Comment
