Wednesday, October 01, 2008

Cheeses to look for October 1st - November

Gouda - Farmers - Aged 3 years - Holland. As is typical with more aged cheeses, aged Gouda tends to be harder in texture than a young Gouda; in fact, it has a texture more similar to Parmigiano-Reggiano. The interior, or paste, is more deeply colored than that of a young Gouda; in a Gouda aged for roughly two years or longer, the paste becomes more of an amber, or yellowish-brown. The flavor is complex: intense, butterscotch-caramel, salty yet on the sweet side (it is often described as caramelized or toffee-like)

Leyden - Cumin Cheese - Holland This cheese, like its cousin Edam, has a rich heritage, and extraordinary quality goes into each step of Leyden cheesemaking. Just like Edam, it is made from rich, skimmed milk, but this is where the similarities end. Leyden cheese has the additional ingredient of creamy buttermilk and is a deliciously firm, subtly spicy tasting dairy treat - unique in its flavor because of the cumin and caraway seeds used to season it. As Leyden cheese ages, the cumin seeds draw out whey from the curds, so it has a drier, firmer texture than Edam. In Holland it is known as Cumin Cheese, but because of its popularity around the city of Leiden it is exported, under the name of Leyden.

Ubriaco Prosecco - Italy
A raw cow's milk cheese from the Veneto region in Northeast Italy, home to the Prosecco growing region and several superb sparkling and still wines. During the maturing process, it is covered by Prosecco grape must (skins), giving the cheese a sweet, delicate aroma of the wine and complex finish.

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