No.
This blog is not reaching you through
THE CLOUD.
Still, I hope you can be satisfied with the usual slur of bad wordplay, flippant references, and snobbish cheese talk. If not.... then you probably never liked this blog in the first place. You're probably lost, adrift on the endless interwaves, looking for an island of safety from which to launch your own Wilsonian adventure. Look no further, weary traveler, than these cheese-washed shores.
There is in fact a cheese today, for those of you with the patience to bear with my wandering thought-dreams. It is a Spanish gem, reminiscent of a preiviously posted cheese; Iberico. Made from the mixed milks of goat, cow, and sheep, it promises to please. Perhaps not an earthshattering curd, but for those looking to collect a comprehensive understanding of the cheeses of the world (that's probably you if you're still reading, alternatively you just know me personally) it is a great addition.
Origin: La Mancha, Spain
Milk: Pasteurized goat, cow, and sheep
Rennet: Animal
Affinage: 4-6 months
Notes: The rind is a little deceiving, sporting the same herringbone design as Manchego. Manchego it is not, as that's a sheep's milk only affair.
Thoughts: Admittedly, the similarities to Iberico are hard to miss. The same indescribable mix of milks plays off of, well, itself, to bring an excitingly unique flavor profile. Unique except for Iberico. Pseudo-unique (because that's definitely not an absolute term or anything, right guys?). Oily and grassy, as any self-respecting Spanish cheese ought to be, it is actually very good by itself. The rich savoriness alone makes this cheese well worth trying and hints of the sweet goat and cow's milk bring a measured complexity. Although it is a rather firm cheese the creaminess is certainly present to carry all of these flavor notes through strongly and, in this Cheese Addict's book, it has just as much right to a place on the cheese plate as any other (Iberico) cheese.
THE CLOOOOOOOUUUUUUUUDDDDDDD!!!!!!
This blog is not reaching you through
THE CLOUD.
Still, I hope you can be satisfied with the usual slur of bad wordplay, flippant references, and snobbish cheese talk. If not.... then you probably never liked this blog in the first place. You're probably lost, adrift on the endless interwaves, looking for an island of safety from which to launch your own Wilsonian adventure. Look no further, weary traveler, than these cheese-washed shores.
There is in fact a cheese today, for those of you with the patience to bear with my wandering thought-dreams. It is a Spanish gem, reminiscent of a preiviously posted cheese; Iberico. Made from the mixed milks of goat, cow, and sheep, it promises to please. Perhaps not an earthshattering curd, but for those looking to collect a comprehensive understanding of the cheeses of the world (that's probably you if you're still reading, alternatively you just know me personally) it is a great addition.
Milk: Pasteurized goat, cow, and sheep
Rennet: Animal
Affinage: 4-6 months
Notes: The rind is a little deceiving, sporting the same herringbone design as Manchego. Manchego it is not, as that's a sheep's milk only affair.
Thoughts: Admittedly, the similarities to Iberico are hard to miss. The same indescribable mix of milks plays off of, well, itself, to bring an excitingly unique flavor profile. Unique except for Iberico. Pseudo-unique (because that's definitely not an absolute term or anything, right guys?). Oily and grassy, as any self-respecting Spanish cheese ought to be, it is actually very good by itself. The rich savoriness alone makes this cheese well worth trying and hints of the sweet goat and cow's milk bring a measured complexity. Although it is a rather firm cheese the creaminess is certainly present to carry all of these flavor notes through strongly and, in this Cheese Addict's book, it has just as much right to a place on the cheese plate as any other (Iberico) cheese.
THE CLOOOOOOOUUUUUUUUDDDDDDD!!!!!!
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