Spring is ending and although it has been a bit cruel at times, we are going to miss it. So to wish farewell to Spring and to welcome Summer, we thought we would feature a few cheeses that have really shined this Spring. Just as Spring has been full of strong winds, soaking rains and bright, crisp days, these cheeses have varied from strong and powerful to moist and creamy to light and flakey.
First is La Tur, a soft gooey treasure that, just like a spring day, is not as mild as it looks. But blending the three milks brings wave after wave of new flavors as you savor this truly special cheese. Second is Queso Leonora from Leon, Spain. This cheese is a fine example of goat’s milk cheese that isn’t too strong and isn’t too mild. It’s just right! The flakey yet dense texture melts in your mouth to leave a creamy, slightly sharp yet nutty flavor. Third, is Manchego Artisanal and just like the perfect spring day, this cheese is the perfect example of what Manchego should be. Sharp, sheepy, nutty and not too dry! It’s not a boring cheese at all! It’s addictive and to be savored, prized for the hard work that has made such a magnificent example of a Spanish standard. Last is Rocbleu, a creamy yet flavorful cheese that is perhaps the right blue for those who do not like their blues too strong. It is rustic in appearance and perfect for a grilled cheese or a cheese plate.
So, as the flowers fade and heat settles in, we bid farewell to Spring with four cheeses that we think are absolutely fabulous! Try them at room temperature and reflect on the great things Spring has brought.
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La Tur
This squat little barrel of melting delight is known as a tre latte, or "three milks" because it is made with a combination of cow, sheep, and goat's milk, and in a remarkable display of synergy, the best qualities of each are brought to the palate. Rich, buttery and earthy, with a pronounced floral tang on the finish. It looks like it would be mild, but as it ripens it becomes a bit assertive. Serve with Prosecco, Champagne, or other sparkling whites. Pasteurized, from the Italian Piemontes.
Queso Leonora
This artisan-produced, Alpine goat's milk cheese (made by a man named Oscar) is reminiscent of beloved Monte Enebro, but it has its own charms. The shape is known in Spain as pata de mulo (mule's leg), and the compact, semi-soft paste is covered by a rustic, natural-mold rind. Free from unpleasant animal-ly flavors, it is tangy, robust and nuanced, with notes of black walnuts, and a lingering, electric finish.
Manchego Artisanal
While Manchego has become one of Spain’s most popular foods, all Manchegos are not created equal. This one, Gold Medal winner of the 2007 World Cheese Awards, is farmstead-made in small batches and aged for a full 12 months. The result is sublime: tart, sheepy and sweet with a finish that doesn’t seem to end, so a little goes a long way. The extra aging helps mellow out the acidity and balance the flavors. What a treasure!
Rocbleu
This is one of the most spreadable blues we have; similar to Cambozola in theory and practice, but much smaller in size. Rich and buttery, with a creamy, blue-flecked paste held together by an edible, crisp rind made of ash and blue mold. Although it can get a bit assertive as it continues to ripen, Rocbleu is one of the gentler blues we have. Made in France; pasteurized cow's milk.
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