It has been forever since I posted about cheese. Here are notes from one of the last cheese tastings we did in 2012. I do not recall from where we obtained these cheeses but it is likely we bought from different stores: Fresh Market, Whole Foods, Harris Teeter.
Fontal: (Italy) is a cow’s milk cheese described as having a full, sweet and fresh taste with a semi-soft texture. It is similar to Fontina but is softer and is less aggressive tasting. This is a very meltable cheese, ideal for cooking as it will form a dense layer of melted gooeyness. As such it is listed as a great alternative for mozzarella or provolone. Very creamy, slight nutty tang, somewhat sweet.
Calvander Chapel Hill: (USA) is a cow’s milk Asiago-style cheese. It is described as having mild nut flavors, somewhat herbal, and buttery. It is a semi-hard cheese but the older it gets the more like parmesan it becomes in texture. Salty, with a crumble texture, reminded me of a soft parmesan, dry cheese.
Vintage Gouda 3 Year: (USA) is a cow’s milk cheese, described as having rich flavor, subtle sweetness and crumbly texture. The flavor is a combination of butterscotch and nutty flavors. Loved the pleasantly salty and nutty flavors, had a texture like parmesan with a nice grainy or crystalline character, became one of our favorite cheeses to buy from Harris Teeter for several months.
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