Gallery

Some of My Absolute Favorites


English: Parmigiano Reggiano festival, Modena,...

English: Parmigiano Reggiano festival, Modena, Italy. (Photo credit: Wikipedia)

Long ago my wife and I owned a gourmet deli and the following are some of our absolute favorites, they were also some of our best sellers:

Abbaye de Belloc: France, Sheep, Semi-Firm: Has a fine, dense texture and is high in fat.

Affidelice: France, Cow, Soft & Stinky: Washed-rind cow’s milk cheese from the Chablis region, similar to Epoisses. It is washed at least three times with Chablis resulting in a soft, pungent, spoonable paste and satiny texture.

Brillat Savarin Petit: France, Goat, Soft: A triple-crème brie-style cheese often compared to Pierre Robert but has a higher water content and often sharper edge; is buttery, rich, creamy and decadent with a white fleurie rind – basically a cheese equivalent of ice cream.

Cheddar, Fiscalini Bandaged: USA, Cow, Semi-Firm: A luxurious balance of buttery, grassy, and savory flavors. This cheese is one of the few American cheddars that can compete with Neal’s Yard Dairy in England.

Cheddar, Isle of Mull: Scotland, Cow, Hard: The pride of Scotland; wild, gamey, and acidic with distinct overtones of peat and smoke.

Grayson: USA, Cow, Semi-Soft & Stinky: Grayson takes its cues from the old world like a Taleggio. It has a pungent flavor starting off tangy, fresh and sweet, and finishes warm and smooth, like almost butter.

Nettle Meadow Kunik: USA, Cow & Goat, Soft: A decadent cheese made from goat’s milk and Jersey Cow‘s milk cream; triple creme with a bloomy, white rind and tangy, buttery flavor.

Parmigiano Reggiano, Cravero: Italy, Cow, Hard: A sampling Parmigiano Reggiano, fruity and fragrant, absolutely delicious. A 5 year-old. DON’T you dare grate this over anything!!!!

Robiola Bosina: Italy, Cow & Sheep, Soft: A creamy blend of cow’s and sheep’s milk; luxurious, silky paste with smooth, balanced flavors; it ripens to a wonderful runny consistency, mild, sweet, and milky.

Stilton, Colston Bassett: Great Britain, Cow, Blue: The finest and creamiest example of Stilton. Need I say more?!?

Valdeon: Spain, Cow & Goat, Blue: Rich, creamy, and intensely-flavored however saltier than Stilton and tamer than Cabrales. The wheels are wrapped in Sycamore leaves, which contribute to the appearance and complex flavor. Named best blue in Spain’s 2003.

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