The cheese in the middle is Ossau au Piment d’Espelette.
From www.artisanalcheese.com we read:
Ossau au Piment d’Espelette is a paprika-dusted sheep’s milk cheese made in the French Pyrenees. This variety is lightly coated in AOC-protected Piment d’Espelette, the famous Basque paprika. The nutty, sweet and toasty characteristics of the cheese are augmented by the brightness and warmth that the pepper imparts. Pair with Zinfandel, Tempranillo, or Syrah.
The cheese snob says: Delightful. The paprika does add an additional dimension to the cheese. A
The casual cheese eater says: More please. A.
March 8th, 2008
The cheese on the right is Cantalet.
From the www.artisanalcheese.com description:
Cantalet, an ancestor to British Farmhouse Cheddars, is a cow’s milk cheese from Auvergne, France. It is weighty, moist, creamy and just subtly sharp with a very defined sweet and milky quality. Pairs well with Merlot, Pinot Noir and whites from Sauvignon Blanc to Gewürztraminer.
The cheese snob says: Definitely reminds you of a farmhouse cheddar, but I prefer the child rather than the parent. B
The casual cheese eater says: More please. A.
March 8th, 2008
The cheese on the left is Bra Tenero.
From the www.artisanalcheese.com description:
Bra Tenero is a cow’s milk cheese from Piedmont region of Northern Italy. Bra Tenero, a younger and softer cheese than its cousin Bra Duro, has a semi hard texture and a dense, slightly piquant flavor. Pair this cheese with a Cabernet or hearty Italian red.
The cheese snob says: Description is spot on, and the cheese is wonderful. A
The casual cheese eater says: More please. A
March 8th, 2008
