Dear Diary: Feb2010~end of July 2010_part 2 "favorite cheeses(1)"

"about mine favorite cheeses!"
I gonna start from Hard cheese.

 1. Marcel Petite Comte Gruyere









Region Franche Comte, France
Milk Stock Cows
Size 36kg approx

2.Swiss Gruyere 








Region Gruyere, Switzerland

Milk Stock Cows

Size 32kg approx

3.Queso Tradicionales Manchego 

Region La Mancha Region, Spain

Milk Stock Sheeps
Size 3kg approx

4.San Simon 

Region Galicia, Spain

Milk Stock Cows
Size 900gm approx

5.Ossau Iraty 

in fact i prefer ossau iraty Reserve which is the older one!

Region Basque Region, France

Milk Stock Sheeps
Size 4kg approx

 
如果已經離開起司工廠還對他們念念不忘，我想他們應該是我的真愛～Gruyere的質地較Cheddar厚重，吃下去的後勁較強，會有起司味衝到鼻子，一般市售洋芋片的起司口味都偏向Cheddar，在餐廳供應的起司拼盤也比較多是提供Cheddar，而Gruyere多供應在salad或fondue。
Manchego是起司品種之一名字，主要是由Manchega sheep's milk製造而成(也因此而命名)，＂The aged Manchego (viego) de-velops a more intense flavour and can also develop a peppery bite.＂viego是指超過3個月，但是我們公司不止有viego另外有6 month and 12 month Manchego，這款起司非常適合搭配cracker和下酒服用。
san simin是煙燻款起司中我的最愛，完全就像培根！！！！＂The flavour is mild & buttery with an underlying smoky aftertaste.＂通常打開他們的箱子都會很想直接拿起來咬，整個太香！
ossau iraty品種，個人認為很像Gruyere，但較多堅果、水果味。



接下來要介紹我吃過的怪口味起司，通常是用＂the test is very interested!＂來形容它們。

1.Occeli Testun di Barolo
"the curd is packed with grape skins from the production of the local Val Casotto Barolo wine. "
聞起來快要接近腳臭，但是又混合葡萄香，吃下去的味道有淡淡酒香(聽起來很恐怖的形容)



Region Piedmont Foothills, Italy
Milk Stock Goat & Sheep
Size 6kg approx

2.Emmental de Savoie (http://www.emmental-de-savoie.com/emmental-carte_ID.htm)
 
 
Type : Pâte pressée cuite
Nationalité : Française
Taille / poids : Environ 75 kg pour 75 cm de diamètre,le plus gros fromage français.
Date de naissance : Au 19e siècle.

Unpasteurised cow’s milk cheese from Savoie. A blonde, creamy, semi-hard cooked cheese with fruitier flavours than other Emmentals, during the maturation the cheese is kept alternately in cool and warm cellars this produces large amounts of carbon dioxide, which cannot escape the crust, thus forming large holes in the cheese known as “eyes”.
可以理解大家對於Emmental的熱情源自於卡通過度渲染，以至於我們會以為所有起司都是有"eyes"的。它本人超級大顆！看重量＂75kg＂就知道有多大，通常都是直接開lift到cutting room；至於味道......實在無法成為我的最愛，口感有彈性、吃起來像塑膠、偏甜，我想它只是長的很可愛，但是內在很空洞。
 

3.Cacio di bosco Pecorino al tartufo
Cacio Di Bosco al Tartufo is a Tuscan cheese made from both sheep's and cow's milk. It is studded with tiny specks of truffles and is pure heaven to eat. The long maturation balances the taste of pecorino with the strong taste of truffle, and it has a friable and slightly sour paste. The ingredients blend together superbly, making for a beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep's milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle. It is refreshing as a table cheese and also shreds well to top risotto.
 

本款起司的重點在truffle，質地較鬆充滿濃濃的堅果香味，應該也可以直接歸納到我的最愛起司之一，PLUS它很貴！對外銷售一公斤AUD$50-60！如果販售到零售商是這個價位，可想而知消費者會花多少錢從商店購入！如果不是因為太貴，它是我沒辦法停止不吃的＂唯一起司＂。


 
 


整理後發現，愛好和個性似乎與prefer的食物有某種關連？
以上這幾款我同事都認為是重口味品種～
（這些絕對只是一部份而已，還有千千萬萬的起司阿!）