Finn, strange name for a cheese? Could be, but I found it at Paxton and Whitfield, nicely wrapped. Unknown for me as it was, I could of course not resist it. I was allowed a taste, which applied to all the cheeses I shopped there. As it is, Finn is a small English cheese in a Camembert tradition. In short that means; cow’s milk, bloomy rind. Raw milk of course.
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Get to know Finn – Finn the Cheese Read Post »
She showed me a Raschera d’Alpeggio and asked if I had tried it before. This was at Gutta på Haugen, a local cheesemonger in Oslo, right before Easter. I hadn’t. Unfortunately I am not that into Italian cheese, but eager to learn of course. Had a fantastic mountain Fontina earlier this winter, so I am picking up – slowly. But this time, a Raschera that I hadn’t even heard about. Italian, you know. Is it an excuse? As I said, want to learn. Well, as it is, Raschera might be just that, but mine is, or rather was, Raschera d’Alpeggio. Mountain cheese versus cheese from the plains. Summer cheese versus rest of the year cheese. There’s a difference. The air, the pastures, the freedom, the view, micro dairies, no stress. Well, by and large. Does it say d’Alpeggio on the label, just go for it.
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Raschera d’Alpeggio – cheese from Piedmont Read Post »
It is still Christmas, and as the year is about to ebb, it is time for reflection. Some do and some don’t, but if you’re sitting down for some reflection don’t do it alone. Bring a glass of Malus Danica and a delicious slice of Stichelton. Both artisanal products in their own right, but far apart. Paired though, they’re lifted to a higher unity that just might bring your mind off track and on to a path of pure taste and indulgence. In that case it was probably meant to be. Malus Danica, as the name partly indicates, is a Danish ice-wine made from a variety of apples. Stichelton is a Stilton style cheese as Stilton ought to be. In my opinion, anyway.
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Malus Danica and Stichelton Read Post »
Just as much fun every year searching to find what which will become the Christmas cheeses. This is my thing, the rest of the family is fairly happy go lucky when it comes to cheese. Pretty convenient, I must say. So now the final cheese has arrived, four kilos and the size of a small chopping goof. Stichelton, an English blue cheese made from raw cow’s milk, in case you have not heard abot it before. So that completes my Christmas cheeses as a couple of bloomy rind cheeses already have arrived, as well as the semi firm Norwegian Fjelldronning.
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This Year’s Christmas cheeses Read Post »
