February Cheese List
Cambazola - This cheese is from Bavaria, near the Bavarian Alps. It is a soft creamy blue/brie hybrid made from milk with added cream Gorgonzola (an Italian soft blue cheese), has been registered as a PDO since 1996. Cambozola (a German soft blue cheese) has been registered as a trade mark in Austria since 1983. The Consortium for the protection of Gorgonzola cheese applied to the Commercial Court in Vienna for an order prohibiting the marketing of cheese in Austria under the name "Cambozola" on the basis that it amounted to an evocation of "Gorgonzola" and, as such, infringed the Origin Regulation.
Therefore, it is a mild and creamy, triple crème, blue-veined cheese with a white mold coating produced in Germany.
For best flavor, serve always at room temperature. At the event, Cambazola was complimented by pitted dates.
Robiola robiola Lombardia cheese = robiola cheese (aged) Pronunciation: roh-bee-OH-lah Notes: There are different kinds of robiola cheeses; those made in the Lombardy region are washed-rind soft cheeses that are rich and mildly pungent. Don't confuse this with robiola Piemonte, a fresh robiola cheese from the Piedmont region that's often used to top pizzas or melt into fondues. Substitutes: taleggio OR Reblochon Also served with dates.
Royal Blue Stilton Long known as "The King of Cheeses", blue stilton is one of a handful of Bristish cheeses granted the status of a "protected designation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton. There are just six dairies licensed to make Stilton in these three counties and they are subject to regular audits. There is a twelve step process that takes 9 weeks to complete. Before going to market, every cheese is graded using a chees iron which is bore in and a plug of cheese is extracted. By visual inspection and smell, the grader can determine whether the cheese is up to the mark and able to be sold as Stilton. Cheese that is not up to the mark, will be sold as "blue cheese".
At 9 weeks, Stilton is quite crumbly and has a slightly acidic taste. After it matures another 5 or 6 weeks, it will have a smoother , almost buttery texture with a more rounded mellow flavor. Stilton is lighter than Gorgonzola, richer than Danish blue and more intense than UK blues. Stilton is prized as the authentic flavour of an earlier time - a taste of history. Stilton is best when served with Tawny port, any dessert or pudding wine, a sweet dark sherry or a full bodied robust wine such as Shiraz. At the event, Stilton was served with a tawny port: Barros Porto BarrosAlmeidas Co.
Sage Derby
Grainy Mustard Cheddar Cheese
Smoked Gouda and Fig spread (Dalmatia Fig preserves)
Brie de Meaux
Brie is a soft cow's milk cheese named after Brie, the French province in which it originated. It is pale in color with crusty white mould, very soft and savoury. The white mouldy rind is tasteless and edible. Brie is perhaps the most well-known French Cheese, and it is popular throughout the world. This Brie has been manufactured outside of Paris, in the eastern part of the Parisian basin since the 8th Century. It was originally known as the "King of Cheeses".
Havarti with Dill
Italian Cheese
Olive Oil
Star Exta Virgin Olive Oil (EVOO) with garlic. Made in Borges 2 pints $8.99 at Costco
Arbequina Unfiltered EVOO 2004 Spain 16.9 oz. $17.00 at the Olive Market
Scafani Pure Olive Oil Made in Umbria Italy 8.5 oz. $2.99 at any grocery store
Unio EVOO Arbequina Portuguese variety 17 oz. $9.99 at the Olive Market
Fillippo Berio EVOO approximately $10 from Costco
Farouk and Freedman Extra Virgin Olive Oil product of the "Holy Land" (Palestine)