Continuing my tour of Spanish cheeses; this cheese is not quite as popular in the United States, but it is one of the more well known Spanish cheeses throughout Europe.
Tag: Mixed Milk
Pronunciation frustration: Žigljen
I’m not going to lie: I have no idea how to read the name of this cheese. Regardless, it’s pretty tasty. It’s a hard, pressed mixed-milk (goat, sheep and cow) cheese that is aged for a minimum of 4 months in the limestone cheese caves on the Island of Pag in Croatia. The taste is […]
Cappelletta
Cappelletta is a tre latte (three milk) mixed-milk cheese. You got it: buy one get two free! Believe it or not, it’s an unpressed robiola from the famous Piedmont region of Italy. The Piedmont region, which includes a total of eight provinces (Torino, Cuneo, Asti, Alessandria, Vercelli, Biella, Novara, and Verbanio-Cusio-Ossola), is home to many […]
Castelbelbo
Castelbelbo is a cow, sheep, and goat’s milk cheese. Light, earthy, mushroomy notes, then a tangy very lactic finish with an elegant hint of barnyard. And no, I’m not really sure what exactly a barnyard tastes like at this point—I was just reading the label. It’s definitely a bloomy-rind cheese but the consistency is a […]
Bonrus
Bonrus is a mixed-milk cheese, made from pasteurized cow and sheep’s milk. It is a bloomy-rind cheese, aged for 21 days before packing and shipping. It comes in ovals and bricks, each weighing about 8 oz. The cheese itself is straw colored, with some reddish notes on the rind. The surface of the cheese is […]
Cravanzina
Cravanzina is a mixed-milk cheese, made from a combination of pasteurized cow’s and sheep’s milk. A delicate and lovely little round from the Italian Piedmonts; in the “paglia” family of cheeses, so named because they are aged on beds of straw (paglia = straw). Covered with a bloomy rind, the voluptuous paste is mild, creamy, […]
Robiola Bosina
Robiola Bosina: this one is from Bosina, Italy. This cheese is also called robiola a due latti as it is a cow’s milk and sheep’s milk combination. The type of cheese is called bloomy rind, like e.g. brie and camembert. The milk combination works pretty well—it’s not overwhelmingly sour sheep’s milk flavor. Soft cheese with […]