Kaasserie selection:
Cheese history tasting
Cokelek
Neolitic
Milk: Cow's pasteurised
Country: Turkey
Çökelek is a fermented and acid/heat coagulated fresh cheese from Turkey and Azerbaijan. It can be produced from heating fermented buttermaking by-products such as buttermilk, though skimmed milk yogurt can also be used as a starting material.
It can also be obtained from yayık ayranı through heat exposure.
It is thought to be the most similar to the first cheeses made in Neolithic times.
Ricotta
Etruscans
Milk: Cow's pasteurised
Country: Italy
Ricotta (Italian: [riˈkɔtta]) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Pecorino Romano
Roman Empire
Milk: Sheep's thermized
Country: Italy
Pecorino romano is a hard, salty Italian cheese made with sheep's milk that is often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano simply means 'sheep's [cheese] of Rome'.
Pecorino romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses.
Chaource
Middle age France
Milk: Cow's raw
Country: France
Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.
Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm (3.9 in) in diameter and 6 cm (2.4 in) in height, weighing either 250 g (8.8 oz) or 450 g (16 oz). The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind.
Tete de Moine
Middle age France
Milk: Raw cow's
Country: Switzerland
Tête de Moine AOP (French for "monk's head") is a semi-hard cheese manufactured in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the canons of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern as well as the Canton of Jura.
Welsh Cheddar
Protestant England
Milk: Cow's raw
Country: Wales
Collier's Welsh Cheddar is aged for up to 20 months, this cheese is crumbly, nutty, slightly sweet and toasty. It melts in your mouth and lingers for a long, satisfying finish. Perfect as a snack with sliced green apples or melted into a potato soup.
Shropshire blue
Protestant England
Milk: Cow's pasteurised
Country: England
The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no link to the county of Shropshire.
Stallen kaas
Dutch Golden Age
Milk: Raw cow's
Country: Netherlands
Boerenkaas (lit. 'farmers cheese') is a Dutch cheese, most of which is handmade from raw milk. The milk may be from cows, goats, sheep or buffalo; at least half of it must be from the farm where the cheese is made. The cheese may also contain cumin or other seeds, herbs, and spices.
The name has been protected as a Traditional Speciality Guaranteed by the European Unionsince 2007.
Black lemon
Contemporary Dutch
Milk: Pasteurised cow
Country: The Netherlands
Amanti gouda is a double cream gouda with addition of cleansing charcoal and lemon. Texture is smooth and taste is refreshing due to citrusy notes. It is inspired by oriental cuisine and for sure can be a gem of your next charcuterie board.
