La Tur, Prima Donna & Chebris Cheese
Planning a dinner party and wondering which cheeses will impress your guests? Look no further than La Tur, Prima Donna, and Chebris Cheese. La Tur, a decadent Italian cheese, blends cow, goat, and sheep's milk for a creamy, tangy flavor with a delicate, mushroomy aroma. Its luxurious texture makes it perfect for spreading on crusty bread or enjoying with a drizzle of honey.
For a robust addition, consider Prima Donna, a Dutch cheese known for its nutty, caramel-like notes and firm texture. Aged to perfection, it pairs beautifully with dried fruits and nuts, offering a sophisticated profile that complements red and white wines.
Chebris Cheese offers a delightful blend of goat and sheep's milk for something truly unique, creating a creamy and slightly tangy cheese. Its versatility shines whether served on a cheese board with fresh fruits or melted into a savory dish.
These three cheeses elevate your culinary offerings and invite guests to savor various flavors and textures, ensuring your dinner party is a memorable gastronomic experience.
Cheesemonger Jack
My wife asked me to pick up some fresh goat cheese from my buddy Cheeseman Jack. Unfortunately, he is closing his cheese stand at the Farmer's Market in Ardmore, which I go to every Saturday morning. The good news is that he is keeping his cheese store at Reading Terminal Market in Philadelphia open, so I guess that means more trips into the city for me.
Jack is one of the most knowledgeable people I know about cheese. He can be a little opinionated about cheese and life in general, but his encyclopedia knowledge of cheese makes up for it. I asked Jack for three different cheeses to serve before dinner while we stood around getting to know each other a little better. Here are the three cheeses he selected, and each was fantastic in its own way.
Be sure to get to know your local cheese expert so they can give you great suggestions, as my friend Cheeseman Jack did. Also, read my Cheese Primer on how to buy cheese.
You can see the three different cheeses, what they cost (I think per pound in this case) and the type of milk used to make it.
La Tur Cheese
La Tur cheese is a masterpiece of Italian cheesemaking, renowned for its distinctive blend of flavors and luxurious texture. Crafted in the Piedmont region, it is a soft-ripened cheese that is rich, creamy, and complex, with a soft, bloomy rind that adds a delightful earthy undertone.
What sets La Tur apart is its creamy consistency, reminiscent of whipped butter, which melts in the mouth, leaving a luscious, tangy finish. Its flavor profile is a balance of savory and slightly tangy notes, complemented by a subtle hint of mushrooms, making it a versatile choice for both savory and sweet pairings.
Typically aged for around 10-20 days, La Tur develops a creamy interior that becomes increasingly decadent as it ripens. Its ivory-colored paste contrasts beautifully with its thin, velvety rind, making it an aesthetically pleasing addition to any cheese board.
Whether enjoyed on its own, spread on crusty bread, or paired with fresh fruits and nuts, La Tur cheese promises a sophisticated culinary experience that delights the senses and leaves a lasting impression.
Chebris Cheese
Chebris Cheese is a delightful creation that blends the best qualities of goat and sheep's milk into a unique and versatile cheese. From the French Alps, Chebris combines the tangy, slightly tart notes of goat's milk with the rich, creamy flavors of sheep's milk. This harmonious blend results in a smooth, creamy, mildly tangy cheese with a subtle earthy undertone.
The texture of Chebris Cheese can vary depending on its age and production methods, ranging from semi-soft to firm. When young, it boasts a supple texture that becomes denser and more complex as it ages, developing a richer flavor profile.
Chebris Cheese is a favorite among cheese enthusiasts for its versatility. It can be enjoyed independently, sliced and served on a cheese board with fruits and nuts, or melted into fondues and gratins. Its mild tanginess pairs well with white and red wines, making it an excellent choice for entertaining or casual dining.
Chebris Cheese offers a balanced blend of flavors and textures that appeal to a wide range of palates, making it a standout addition to any cheese lover's repertoire.
Prima Donna Cheese
Prima Donna cheese hails from the Netherlands and is a distinguished example of Dutch cheesemaking craftsmanship. This aged Gouda-style cheese is celebrated for its robust flavor and firm, yet creamy texture. Made from cow's milk and aged for varying periods (typically from several months to over a year), Prima Donna develops a complex profile characterized by nutty, caramel-like notes with a hint of fruity sweetness.
What sets Prima Donna apart is its versatility and depth of flavor. Its firm texture allows for easy slicing or grating, making it suitable for a wide range of culinary applications. Whether enjoyed on a cheese platter with dried fruits and nuts, grated over pasta dishes, or melted into sandwiches and soups, Prima Donna adds a savory richness that enhances any dish.
The aging process of Prima Donna cheese contributes to its depth of flavor, with older varieties showcasing a more intense nuttiness and a slightly crystalline texture. Its golden-yellow interior and natural rind also make it visually appealing, inviting cheese connoisseurs to indulge in its creamy, savory goodness.
Prima Donna cheese embodies the essence of traditional Dutch cheesemaking while offering a distinct and memorable taste experience that appeals to cheese aficionados worldwide.
Of the three, this Prima Donna is my wife's and my favorite. Prima Donna is an aged Gouda from the Netherlands.
It is not as aged as some of the 4 to 6 year old Gouda that I write about at Aged Gouda Cheese (and where you can see a photo of Cheeseman Jack too), but it is lot different that the Laughing Cow Babybel cheese you picture in your head when you think of Gouda cheese. This is a cow's milk cheese that is hard with a sweet - nutty flavor and hints of caramel on the finish.
Try New Cheeses
I know we often get into a rut and buy the same three or four cheeses whenever we have a party or just for having around the house, but I urge you to go out and try something new. There are so many great cheeses being made around the world that you owe it to yourself to give them a try. And remember, let these cheeses come to room temperature before serving.
Anne
I have to tell you--Prima Donna is one of my favorites too, but I often end up substituting other brands because I can't find a place that regularly stocks it. It's definitely a clear cut above other aged goudas
Hi Anne, thanks for posting. I'm concerned too since my cheese shop has just shut down. I just tried another brand by Beemster. Have you ever tried this one? - RG
April
Make your own cheese. I obtain a gallon of milk from goats or cows at the farm before it is pasteurized or homogenized. Goat's milk does not require homogenization like cow's milk, as th cream does not rise to the top. Since you are going to boil it that means that you are doing the pasteurization. Just say the milk is for your cats, some farmers won't sell for human consumption because they can't afford the costly red tape to license them. To make the cheese in a large pot place: 1 gal milk, juice of 1 lemon, a 1/2 tsp salt, and an 12-14 oz of sour cream. Boil, then simmer on low for about 1/2 hr or until you see the curds form. Skim off the curds and drain in colander, then use cheesecloth to squeeze out excess moisture. It makes a ricotta style cheese with lots of flavor.
Sounds delicious April, thanks for sharing. - RG