![]() "Enjoy it with Ribera del Duero Tempranillo wine, Marcona almonds, and guava paste (just to shake it up from a traditional pairing of quince paste)." Similarly unique, it is unwaxed, allowing it to develop a natural rind and resulting in a balanced flavor of sweet almond and spice notes that never get too harsh," she explains. Cheese Co., this cheese is made at a ranch that's been in operation since the 1870s, and is one of the only Manchegos that is made with milk from a single herd. However, according to Antonelli, "not all Manchegos are created alike!" Her favorite variety is 1605 Manchego. Spain's most popular cheese is typically aged from one month to two years, and is known for its grassy aroma and a fruity, nutty, and tangy flavor. Manchego cheese originated in the La Mancha region of Spain (hence its name), and is made with sheep's milk. For pairings, opt for a Tripel or oatmeal stout beer with sweet and tangy mustard seeds and Dodge City salami from Smoking Goose." "This treatment allows the cheese to breath during aging, resulting in a dry, crumbly texture and deep, nutty flavors that range from earthy and mustardy to caramel-like. "Many old English Cheddars are made in a cylinder shape or 'truckle.' This domestic version from Milton Creamery in Missouri is wrapped in cheesecloth, coated with lard, and then aged at least 12 months," she says. One of Antonelli's favorite Cheddar cheeses is Flory's Truckle. A block or cubes of Cheddar are a great addition to a cheese board, while cheddar slices and shreds add flavor to sandwiches and quesadillas, respectively. ![]() This well-known cheese, which has a hard rind that's often cut off before it's sold, is generally made in mild to sharp varieties, and is incredibly versatile. Industrially-produced cheeses are always pasteurized, therefore making them more readily available in the US.Cheddar cheese originated in England, and is typically made with cow's milk, though Cheddars made with sheep's or goat's milk are becoming increasingly popular. Delice de Bourgogne*, an incredibly popular French cheese, is an industriel fromage that is remarkably creamy and smooth, and superior to many artisan cheeses. Contrary to popular opinion, industriel cheeses are not inferior to the artisan fromages it basically depends on the producer itself, and the quality of their manufacturing process. The mechanization of the cheese industry created a market for mass-produced cheese, which made them easier to make and more available to the public. Industrially Produced Cheese or “Industriel” Cheese (A great producer of raw milk cheese is Chantal Plasse who produces delicious products like Brie and Brillat Savarin).* However, unpasteurized or “raw milk” cheeses are difficult to import due to FDA regulations in the United States, which require that such cheese be matured for 60 days to reduce the risk of contamination. ![]() Typically, the cheese in unpasteurized, which preserved more of the original flavor of the milk. The farms or fromagerie tend to be very small, producing small quantities of high quality cheese, which are typically molded by hand. The production is also more limited due to workmanship, so these artisan cheeses are harder to find…but well worth it. ![]() The process tends to be lengthy and involved, and carefully monitored. Many prefer their cheese made from farmhouses due to the delicate and precious craftsmanship that goes into its production. Traditionally Produced Cheese or ‘artisanal’ cheese Although these two production methods make the same cheeses, in some particular cheeses, where the production method is more intricate and complex, there is a difference in both taste and texture. For most of the 20th century, this was the way of production, until many farm produced cheeses became in use again. With the arrival of the industrial revolution, many of the cheese makers moved to the factories where their products had pasteurized milk and were made in an assembly line. ![]()
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