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These are a few of the many delicious
cheeses served on the island of Semperu.
Blythedale:
This is a soft mushroom tasting cheese made from cow's milk. Originally from
France, it is a great cheese for dessert. This is often served with
warm slices of baguette.
Dry Jack: This often square shaped,
unpasteurized, vegetarian, hard cheese is hand rubbed with
oil, cocoa, and pepper. It goes great with wine and has a
sweet and fruity taste.
Drunken Goat: From Spain, this
semi-soft artisan goat cheese is extremely hard to find. We
are one of the very few countries that serve this cheese. It
has a unique smooth velvet rind that has been soaked in wine
for three days. It has a rather tangy taste.
Wensleydale: Wensleydale is a
very hard cheese made from cow milk. The flavor
suggests a honey flavor with a fresh acidity. This
cheese has an interesting history because it was brought
over by Cistercian monks who traveled with William the
Conqueror. We make both types of Wensleydale, blue and
white. Smoked Austrian: This
cheese is made using copper kettles and Swiss type presses.
The milk for this cheese is colored with saffron and is
warmed to 90 degrees Fahrenheit. The curds of this
cheese are cut down to the size of hazelnuts. The
cheese is then pressed for twenty four hours.
Brie: Known as "The Queen of Cheeses", it is a
very soft and creamy cheese. Brie is also a very
tasty dessert cheese. To experience the complex
flavors of this cheese, you should eat it at room
temperature. The recommended wine for this cheese
Bourgogne. |
