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ARCHAEOLOGY OF CHEESE – Coulommiers
WHAT IS COULOMMIERS? It is a soft ripened, cow’s milk cheese that takes a little over a month to ripen. An ancient ancestor of brie’s, it has a fat content of 40% (much lower than a double crème 60%...
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ARCHAEOLOGY OF CHEESE – Chaource
WHAT IS CHAOURCE? This soft ripened cow’s milk cheese is creamy and a little bit crumbly when young. It is similar to brie but much younger and saltier. This fromage’s flavor has a hint of mushroom....
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ARCHAEOLOGY OF CHEESE – Saint Marcellin
WHAT IS SAINT MARCELLIN? St. Marcellin has been around France for a long time. In 1447 King Louis XVI, as a child, went on a hunt and got separated from his group. Frightened, the Dolphin Prince (so...
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ARCHAEOLOGY OF CHEESE – Morbier
WHAT IS MORBIER? A semi-soft cow’s milk cheese, Morbier like many other cheeses is named after the village of its birth. Some experts like to see that the cheese is “springy” or “supple.” Let’s be...
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ARCHAEOLOGY OF CHEESE – Langres
WHAT IS LANGRES? Langres philosophy on competition from other cheeses might best be described as “Holy calamity scream insanity all you ever gonna be’s another great fan of me!” (from the 1999 Handsome...
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ARCHAEOLOGY OF CHEESE – Cheshire
WHAT IS CHESHIRE? In the 1964 publication The Cheese Book, the author’s note that the French refused to call Cheshire by its proper name. Instead they called it “Chester”. But the writers Marquis and...
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ARCHAEOLOGY OF CHEESE – Tete de Moine
WHAT IS TETE DE MOINE? French for “Monk’s Head” this cheese was invented in an abbey in the Swiss canton of Bearn almost a millennium ago. At one point in the 12th century monks even paid debts in...
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ARCHAEOLOGY OF CHEESE – Asiago
WHAT IS ASIAGO? These 20 pound wheels of cheese hail from the Asiago plateau in northern Venice (Veneto). They come in two types, d’Allevo and pressato. Both have been awarded D.O.P. status. Long ago...
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ARCHAEOLOGY OF CHEESE – Shropshire Blue
WHAT IS SHROPSHIRE BLUE? This pasteurized cow’s milk blue cheese is semi-soft. Created several decades ago, it is often described as a Stilton with annatto or carotene coloring. Also, it uses the...
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ARCHAEOLOGY OF CHEESE – Wensleydale
WHAT IS WENSLEYDALE? This cheese was brought to England in the 1100s by French monks from Normandy. While they were used to working with sheep’s milk, England then (and even now) didn’t have many...
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ARCHAEOLOGY OF CHEESE – Cotswold
WHAT IS COTSWOLD? This cow’s milk, additive cheese from England is a bit confusing. The proper English name for it is Double Gloucester with Onion and Chive. However a clever company (Long Clawson)...
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ARCHAEOLOGY OF CHEESE – Tilsiter
WHAT IS TILSITER? This Swiss käse is a smear ripened (a.k.a. pungent) cow’s milk cheese. Aged for about 2 months, it has irregular holes scattered throughout its’ paste. During aging the rind is...
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ARCHAEOLOGY OF CHEESE – Valdeon
WHAT IS VALDEON? A milder blue then Cabrales, Valdeon is one of Spains big three blue cheeses (the third being Picon). Like the other two, Valdeon is made from a mix of milks (cow and goat). It is...
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ARCHAEOLOGY OF CHEESE – Tetilla
WHAT IS TETILLA? Spain has several official languages and in one of them, Galician, tetilla means “small breast” (a description of the cheese’s shape and nipple top). This young cow’s milk cheese is...
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ARCHAEOLOGY OF CHEESE – Scamorza
WHAT IS SCAMORZA? In Italian “scamorza” means idiot. Similarly the etymology of the name is a reference to this pear shaped cheese having a “head”. Originally this formaggi was made from buffalo...
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ARCHAEOLOGY OF CHEESE – Quartirolo Lombardo
WHAT IS QUARTIROLO LOMBARDO? This beautiful autumn cheese is now made year-round in Italy. “Quartirolo” is from “quattro” or “4” in Italian. Farmer’s believed that grass fed to cow’s after the 4th...
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ARCHAEOLOGY OF CHEESE – Montasio
WHAT IS MONTASIO? This raw, cow’s milk cheese from the Venice region of Italy has become more popular in export markets over the last decade. This formaggio is named after the Montasio mountain range...
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ARCHAEOLOGY OF CHEESE – Manouri
WHAT IS MANOURI? Imagine if someone replaced the word “Philadelphia” on your cream cheese with “Athens” and you would have manouri. Also known as manoypi, it is a semi-soft, feta-like Greek cheese....
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ARCHAEOLOGY OF CHEESE – Port-Salut
WHAT IS PORT SALUT? The literal phrase port du salut roughly translates as a port of greeting or “hello.” This semi-soft cow’s milk cheese was invented by an abbey of monks. They trademarked the name...
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ARCHAEOLOGY OF CHEESE – Edam
WHAT IS EDAM? Once long ago, a semi-hard, sharp tasting farmhouse cheese was all the rage. But today Edam is an industrial cheese. Cannonball-shaped, this semi-hard cow’s milk cheese has a mildly...
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