This French cows milk cheese was invented in the 1950s, named for the first US launched satellite, Exploror. Though delicate, its wonderful aroma and creamy taste will stand out, even served with other cheeses or appetizers. A superb triple cream cheese similar to Brie, with a soft rind and spreadable texture, yet this wonderful cheese is even creamier Perfect for parties and events, excellent for displayed appetizers, served with fruit, or crusty bread and crackers.
Harlech, which takes its name from the famous Welsh Warriors of the Middle Ages, is a blend of Welsh Cheddar with chopped horseradish and parsley. Harlech has a unique character with a smooth texture that successfully blends the intense flavour of horseradish and the fresh parsley taste. Available in 200g parchment wrap portion
Danish Esrom Ess-rum, also known as Danish Port Salut, is full flavored, semi-soft, with a big aroma. A Trappist style cheese, it is made from partially skimmed cows milk, and under the foil wrap which it is commonly packaged in, the rind is orange from the occasional rubbing with brine. This cheese has a tiny whole structure and a yellow pate.
One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method still used today starts with producing curt from An evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. Gorgonzola Bebiverde Is a dolce-style cheese, with a wet, fragile rind? It is round and creamy with a relatively mild, sweet flavor. Gorgonzola Piccante is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and crumbly with a Dry, thick rind and sharp flavor.
The family of Banon cheeses traditionally comes from the Provence area and may be made from cows milk, vache, Goats milk or a combination. The cheeses are immersed in eau-de-vie then allowed to age in a chestnut leaf. This cows milk version develops a rustic woodsy character from the leaf, and with age will become strong and soft.