Archive for the 'pasteurized' Category

Limburger: The Ultimate Guilty Pleasure

January 24, 2012

Coming home from the store, you may wonder who or what smells so rank, until you remember that you’re carrying home a brick of my guilty pleasure – Limburger cheese! It’s commonly known to be aromatically intense, but in this case, the bark is worse than the bite; the flavours are quite mild in comparison. Excellent in a sandwich with its beefy, savoury and yeasty qualities, and even better with beer, this cheese is favoured among many an elderly gentleman. Channel your inner little old man as I have, and fall in love with Limburger!

Fresh Mozz!

August 6, 2011


CurdyGirl visits a local cheesemonger, and watches as they stretch and pull fresh mozzarella!

Manouri, it’s a beautiful thing

July 11, 2011


Manouri is a fresh white cheese with PDO status made from the drained whey in feta production. Very creamy, low in salt, this cheese is excellent for use in both savoury and sweet applications.

What is PDO Status you might ask?

PDO: Protected Designation of Origin (the initials are the same in some cases, translated into other languages, and in France, it is AOC – Appelation d’Origine Controllee (pardon my lack of proper accents)).

Some cheeses have legally protected names which certifies a few facts such as:

The origin – the milk is produced and the cheese is made in a precise geographical region.

That traditional cheesemaking methods are employed which usually go back thousands of years, (i.e. produce by season, bury underground, etc) resulting in a unique character for that cheese.

That certain characteristics can be regulated (shape, size, texture, rind, minimum fat content)

The governing country guarantees authenticity and quality; producers submit to approval by a commission.

In short, a PDO or AOC or DO certified cheese is an indication of quality, imitators need not apply.

Lost Lake and the Fifth Town Experience

May 14, 2011

Burrata A lovely Italian treat!

April 30, 2011