Cheese Tasting: Session 2

Again note that the educational comments about each cheese is taken from various authors and sites on the web and are not my own.

Chapel Hill Creamery Hickory Grove: (NC) is raw milk, aged cheese made in the monastery style. Rich, almost buttery-tasting, semi-firm lacy texture, delicious on its own, with apples, and as a melter (recommended for grilled cheese), Muenster-like. One of us really liked, for other it was second favorite of the four tasted in this group.

Taleggio: (Italy) semi-soft, washed rind cheese from the Valtaleggio region in Northern Italy near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma and buttery flavors has proven to be addictive especially when spread on crusty bread. Taleggio pairs nicely with Italian Nebbiolo wines, as well as wide range of red and whites. Goes well with fruit on a cheese board, in salads, or mixed into hot pasta or polenta since it melts well. Stinky but was okay on bread and we would try in a pasta dish but not again on its own.

Mahon DO: (Spain) From island of Menorca, is one of the few cow’s milk cheeses from Spain. Mahon boasts a certain sharpness and it lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. When young, the flavor is smooth, yet buttery sharp, slightly salty with marvelous creamy, nutty aroma. As it ages, these flavors intensify. At peak it is tangy, intense and delicious. Pair with Madeira or Tempranillo. Nice as tapas with olives and wine or beer. You can serve in traditional way which is sliced with olive oil, black pepper and tarragon. One of us really liked, for other it was second favorite of the four tasted that night.  We did taste it with olive oil, pepper and tarragon and that made a difference.

Goat Gouda Yodeling: (Netherlands) is quite common in this region and is made in several cheese farms. The cheese has a smooth firm texture that practically melts in the mouth leaving a sweet mild aftertaste, which makes for a lighter, creamier version of Gouda, compared to far more familiar and stronger-flavored cow versions. Good partnered with red wines such as Aglianicos, Gamays, Zinfandels, Grenaches, Sangioveses, and Tempranillos. For beers try paring with Lagers, Pilsners, Wheat Beers, Amber Ales, Trappist Ales, and Lambics. Okay, very goat cheese tasting so if you like goat cheese you will like this cheese. I am not a huge fan of eating goat cheese on its own but think it would be nice in a salad.