As promised, here is a list of most of the cheese we had from last week's event at Mariangela and Erik's, presented by Wil Edwards. And, the out-of-this-world charcuterie and accompaniments that were provided by Justin Severino.
Marcilly sur Maulne
A Pascal Bellievare cheese that’s similar to St Maure de Touraine from the
neighboring town Marcilly sur Maulne in Loire Valley, famous for goat cheese because of the influence of the Moors. A raw milk log rolled in ash with a natural blue hued rind.
This elegant delicate cheese has a creamy citrus flavor.
High in the mountains dividing Italy from Switzerland, shepherds have been herding goats and making cheese for centuries. A small producer near Lake Como makes Capra Valtellina. Usually produced from cow’s milk. Capra Valtellina is complex with a long finish, nutty and herbal flavor Aged in the Lombardy Region for 4-6 Months
Tome au Dauphine (Tomme de Savoie)
Affineur Jean D Alos ages this pleasant and unpretentious cheese with an approachable, mild flavor. Produced in the Savoie and Haute-Savoie regions around the French Alps. This cheese is made with raw cow's milk and traditional rennet. Aged for three months during which time the pate becomes semi-soft, supple and buttery with numerous small eyes and develops a thick, fuzzy brown natural rind.
Brescianella Stagianato & Aquavite
From the city of Brescia these two cheeses are washed rind robiolas from Lombardy region, foot of the Alps. Brescianella stagionata is washed with salt-water brine, which promotes the B-Linens bacterial growth and its orange pungent mushroomy rind.
Bresicianella Aquavite is like flat brick and it has been dipped in aquavite (another name for grappa that is commonly made in the region using the pomace (skins & seeds) left over from pressing grapes for wine) and covered in crushed buckwheat.
The combination of the aquavite and the buckwheat gives this cheese a very distinct smell of fruity bread. As with the brescianella stagionata, this cheese will ooze at room temperature and will be exceptionally smooth on the palate.
Robiola Tre Latte
Comprised of cow, sheep, and goats’ milk - need to confirm with Mariangela that this is Robiola di Roccaverano.
Latte Cornish Yarg with Nettles
Cornish Yarg is produced by Mike and Margaret Horrell on the Netherton Farm which resides on the Duchy of Cornwall Estate The farm has always been principally a dairy farm - Twenty years ago it was suggested by the Duchy Estate that the Horrells should consider adding value to their milk by making cheese. The cheese is somewhere between a cheddar and a Caerphilly but with a distinctive nettle-leaf coating. Cornish Yarg is a moist cheese that tastes fresh and creamy with a gentle tang. The cheeses are matured for a minimum of three weeks but maturation can take up to two months. During this time the crumbly paste becomes softer at the edges and this texture then advances towards the center.
The nettles are edible but most people tend to discard them. They are picked locally and are frozen until needed. This is not only convenient but also essential since the freezing takes away the sting and causes the leaves to become limp and easier to apply. The leaves are dipped into a sterilizing solution and are then applied using a brush. It is believed that nettle leaves were used originally because they prevented the cheese from drying out too quickly and protected it from flies.
The Cave Aged Soft Tome
This cheese is made with raw goat's milk by an Amish community in Wisconsin and aged by Love Tree Farms. The cheese is cave aged, has a gnarly brown rind that is coated in black wax.
It is semi-firm, salty, creamy and has a mild goat finish. This is a true farmstead cheese that has been handled with the utmost care for quality.
Bleu de Bocage
A pasteurized rare goat milk blue cheese is aged about 4 months. The pate (interior) is a golden cream color, with strings of greenish tinted mold. The rind is reddish gold. The flavor is of salty and earthy.
Pascal Beillevaire is a French cheese maker, retailer and affineur (cheese ager) who specialize in promoting French cheeses made on a small scale and largely by traditional methods.
One of the most ingratiating cheeses, Bleu du Bocage (bo-cahzh), is from the Vendée, area of Western France better known for butter than for cheese. In fact, according to Beillevaire, goats are a recent introduction to the region, and the Bleu du Bocage is one result. It debuted less than 10 years ago, the invention of a small dairy whose proprietor decided to create something original rather than imitate an existing cheese.
Queijo Serra da Estrela
From the coldest and highest regions of Portugal, this savory, herbaceous wheels of raw sheep's milk cheese are curded with cardoon thistle. Traditionally scooped out of its leathery cloth-bound rind with pieces of hearty peasant bread. Serra da Estrela is the king of Portuguese cheese and has been made for centuries by shepherds in the mountains of Serra da Estrela in the Beira region. Entirely hand-made, in the literal sense of the term, as the curds are broken up by hand and not cut up with an implement as is usually the case.
Serra da Estrela is so soft that it is almost spreadable. It has a rich, perfumed intensity as a result of the superb grazing, and the sweet, slightly burnt toffee character of the sheep's milk comes through on the finish. The affinage takes 30 to 40 days.