Tuesday, July 01, 2008

Cheese of the week explained

When I order the cheese from the distributors we buy from, I'm (A#1) sometimes able to get some great close-out deals on things, (B#2) or I'm providing special requests or finally (C#3) buying some favorites that are almost always in stock but aren't always available.

This week some of the things that I've bought for you are:

Produced with milk from Castilla Leon and aged in El Escorial. Firm blue. Sheep's milk. Very salty. Has a hard to describe unique taste. Do not plan on kissing anyone for a while after trying this one.


A soft-ripened pastuerized cow's milk cheese from the producer that makes the Tallegio. Has a smooth, full flavor and a powerful aroma.

Made in the mountains of Leon, Spain, this tangy cheese is made from pure Alpine goat milk. Uniquely molded into a long brick shape, the cheese is covered with a natural mold and
develops a creamy consistency over the three month aging process.

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