Some of the most underrated cheeses of spring!
Portuguese cheese makers have long beeen making sheep's milk cheeses. Many of them are very unique in the way they use Cardoon Thistle to
coagulate the milk instead of the traditional animal rennet. It is
generally believed that this practice has its roots in the Iberian
Jewish community who require cheese made in a Kosher way (i.e., no
The fist lactation of ewes coincides perfectly with spring. By mid
April, we find the cheeses of Portugal to be á point! Just add artisan
made pumpkin jam and your own favorite bread!
View All Cheeses From Portugal
Question: Why are supermarket cheeses cheeses wrapped so tightly? How come they don't have to breathe? What are they protecting
Find out in the next Artisanal e-newsletter!
- The Artisanal Staff
Last Time We Asked: How long can I leave my cheese out in room temperature before it goes
Answer: We at Artisanal advise you to leave your cheese out at room temperature for at least an hour before enjoying it to let the flavors open up for you (larger cheeses might want to be left out for a couple hours). But how long before it is too long? Unlike most fresh dairy products such as cream or milk, some cheese can be left out even overnight at room temperature -- but not above about 75°F and not fresh, younger cheeses. The cheese will usually be a little softer than before but perfectly fine to eat; often it may taste even better! Think of what people did before refrigeration; they kept things cool in cellars and aged cheese in caves...though there are other dangers in leaving cheese out; dogs love cheese too, so if left unattended keep your cheeses out of their reach!
Addendum to last week's trivia question
Shelli Morton from Crystal Food Import gave us this tidbit on blue mold: ''Carles Roquefort is the ONLY Roquefort producer
that still exclusively uses Rye bread to produce blue mold.
Papillion uses 1/2 microbial and 1/2 Rye.'' Thanks Shelli!
Do you have a question for our trivia section, or some trivia of your own to share?
Send it to firstname.lastname@example.org and we may use it in a future newsletter!