NA is about to receive the couch she had recovered with the fabric she had commissioned in Turkey! We’ll send pictures when it actually happens. Anyway, I was down in Alexandria today delivering her pictures to her Art League entry in the Torpedo Factory, and I had to stop by Cheesetique and got these:
Cabra La Mancha
Firefly Farms
milk: goat
Located in Maryland’s Allegheny Plateau, Firefly Farms is a collaboration among a small group of neighbors who decided to enter the world of artisan cheesemaking. With a 130 acre farm purchased in 1997, the four “Fireflies” initially managed their own herd of goats. In 2006 they decided to focus all their efforts on cheesemaking. They now purchase milk through a coop that is supplied by a local group of Amish farmers.
This cheese was inspired by the Spanish Manchego. Its semi-firm texture is smooth and pleasing with a pleasant sharpness. The paste is earthy with grassy notes and a nice, tangy finish. Aged for two to four months, this cheese ripens beautifully for up to a year.
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Grinzing: Austrian Tilsit
milk: pasteurized cow
Grinzing is an Austrian cheese modeled after Danish Tilsit. A young cheese with a soft texture, Grinzing is very mild and buttery, with a light, sweet flavor. For connoisseurs who find that German Tilsit is a bit too spicy and robust, try Grinzing for a similar, but sweeter treat. It’s perfect for serving with fresh fruit as a light dessert, and pairs wonderfully with a crisp Riesling.
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Dante
Wisconsin Sheep Dairy Cooperative
milk: sheep
Made with 100% pure sheep milk and aged a minimum of six months, DANTE has a rich, nutty flavor with a firm and somewhat dry texture. Dante complements pasta, dried fruit and balsamic vinegar as well as medium red wines and semi-sweet white wines.