The word ‘Cuajada’ means ‘curdled’ in Spanish. Famous in the north-eastern regions of Spain, earlier it was made from ewe’s milk, but it is industrially made from cow’s milk at present. During preparation, raw warmed milk is blended with rennet or plant extract, and left to curdle. Traditionally it was made in a wooden recipient known a ‘kaiku’ plus heated with a red-hot poker to give it a distinct slightly burned taste. This cheese has smooth, creamy and a bit delicate texture though sugar or honey is added to it for consumption. It’s rich in calcium and high in calories, and also pairs well with dessert wines.

Cuajada

San Andreas is a raw sheep's milk cheese styled on the lines of the Italian Pecorino Toscano. It is a farmstead cheese from Bellwether Farms, aged for about 3 1/2 months during which it develops a pale ivory-straw coloured pate that is smooth, creamy with a few small holes or "eyes". Flavour wise it not too sharp or salty but rich with notes of butterscotch, nuts and hay. The nuttiness of the cheese pairs well with reds such as a Rhône or Pinot Noir, bread and olives.

San Andreas

Bellwether Farms

It’s creamy with a kick. Mild yet complex. This rich and creamy cheese has a smooth, flower-shaped body and soft white mold exterior. A velvety milk taste is underlined by sweet and buttery flavors of mushrooms or truffles and almonds. Wild grasses and flowers flavored the milk, packing pungent flavor that keeps coming back—bite after bite.

Comeback Cow is a tasteful, artisanal cheese best savored as part of your favorite cheese board, although it does lend itself to sandwiches and quiches if you’re after an oozy melt.

Pair it with croissants, soft rolls, melons or grapes. It’s always ready for a party, enjoyed with a Bourgogne, Cabernet, or Médoc wine. Silky in texture and nutty, its whipped-cream.

Comeback Cow

Dorothy's Creamery

Tete de Moine cheese is being made for eight centuries. It is believed that the monks staying at Moutier the mountainous zone of the Bernese Jura in Canton of Bern manufactured this cheese. And hence the cheese takes the name 'Tete de Moine' meaning 'Monk's Head'.

The cheese is made from cow's milk and half-cooked or half-hard pressed paste. The cheese develops its scented flavours effectively only when it is scraped. So, to enjoy the best taste, a tool called 'Girolle' was invented in 1982. A scraper attached to the central axis of the apparatus makes scraping the cheese easier!

Tete de Moine proves to be the best companion of Crisp White Wines such as Pinot Grigio.

Tete de Moine

Tête de Moine AOP

Tetilla is a typical Galician cheese made from the herd of Friesians, Alpine Browns and Rubia Gallega cows. Since 1992, it has been one of the four kinds of cheese that received DOP recognition. The name Tetilla is Galician for “small breast”, which describes the shape of the cheese – a pear-shaped cone topped by a nipple.

This cheese has a pale yellow, thin, natural rind or sometimes no rind can be seen at all. Its texture is soft, thick and smooth with scatterings of air pockets. Yellowish ivory in colour Tetilla has a creamy mouthfeel with a buttery, slightly bitter and tangy flavours surrounding the palate. The maturing, which takes place between 10 and 30 days, happens in the hot and humid climate of Galicia.

Try Tetilla with dry full-bodied wine, sherry, young whites, manzanilla and especially the Galician whites - Albariño or Ribeiro. Spanish love their cheese with quince paste, fruit, crackers, baked dishes and bread.

Tetilla

Queixo Tetilla

Produced by Jasper Hill Farm in Vermont, Winnimere is developed in the style of classics like Vacherin Mont d'Or or Försterkäse. This artisanal, award-winning cheese is made only in the winters when the Ayrshire cows are giving rich, hay-fed raw milk.

The cheese is handmade and washed with locally brewed beer to develop its blushing pink washed rind appearance. Young cheeses are wrapped in strips of spruce cambium to instil the deep and moderate woodsy flavour. At 60 days of ageing, a spoonful of the soft, squidgy cheese tastes of bacon, sweet cream, and spruce with pungent, smoky aroma.

Mike

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