Hard Cheeses

Hard cheeses are aged cheeses that take much longer because they ripen from the inside out. The curd of a hard cheese is generally pressed or cooked to decrease the amount of liquid in its composition. The exterior rinds are sometimes washed, brushed, and turned throughout the ripening process. Hard cheeses are crumbly and great for grating. Most hard cheeses have a long shelf-life with flavors that become sharper with time.
 

Pecorino Romano Cheese

February 3, 2013 5 Comments
Pecorino Romano Cheese

Pecorino (peh-koh-REE-noh) Romano Cheese From the word pecora which means ewe in Italian, cheeses made from sheep’s milk in Italy are called pecorino. Although the majority of pecorino is made in southern Italy, especially Sardinia, the best known pecorino is Pecorino Romano. Genuine Romano is only produced in the province of Rome from November to […]

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Poor Man’s Parmesan Cheese

July 30, 2009 4 Comments
Poor Man’s Parmesan Cheese

Parmigiano-Reggiano Alternatives I’m sure you have all heard the phrase, “champagne taste on a beer budget.” The underlying message is that, to get the good stuff, you have to pay big bucks. This is especially true with some of the world’s top cheeses. If you are watching your budget, there are a couple of ways […]

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Petit Basque – Sheep’s Milk Cheese

June 24, 2009 33 Comments
Petit Basque – Sheep’s Milk Cheese

Petit Basque (P’tit Basque) Most visits to our local Ardmore Farmer’s Market, I stop by Cheeseman Jack’s booth to talk about cheese, learn by tasting some cheese I’ve never had before and purchasing some to bring home to my wife and family. Recently I had the opportunity to try Petit Basque, a wonderful sheep’s milk […]

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Aged Gouda Cheese

July 8, 2008 22 Comments
Aged Gouda Cheese

Buying Aged Gouda Cheese Every once in a while you meet someone who really, really knows their stuff about a particular food topic and a couple of weeks ago I meet this guy Jack at our local farmers market in the cheese area and we get to talking. Jack is a colorful guy who tells […]

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