Featured Cheese - August 2017

Carr Valley Pinconning is made from an old recipe by Carr Valley Cheese Company in Wisconsin, which was established in 1902 and continues to employ the hand cheese-making skills of four generations. A mild blend of colby and cheddar cheeses, Carr Valley produces its Pinconning in large thirty-eight pound wheels which we slice into long narrow wedges for our club members. Carr Valley Pinconning is a yellow semi-hard style cheese with an open texture, which allows it to age quite well from mild to super sharp. This cheese is typically eaten instead of Cheddar or Colby, and works well in macaroni and cheese or in omelets and soufflés.

Hailing from the Dolomites region of the Italian Alps, Piave cheese has existed for centuries, though only relatively recently has it made its way out of the area and into the hands of gourmet cheese lovers elsewhere. Similar in look and texture to Parmigiano Reggiano, Piave Vecchio has fruity notes upfront with a bright and buttery finish which makes it an extremely versatile cheese. To amp up the flavor of any dish in which you’d normally add Parmigiano Reggiano, try Piave Vecchio in its place. Perfect for grating, add it to salads, pastas, soups, or anything you can think of.

The most famous Dutch cheese, Edam, is made with partially-skimmed cow's milk, and is meant to be eaten within weeks of its creation, while it's still smooth. Pasteurized milk is heated and bacteria is added to increase the acidity level. Liquid rennet is added to create curd, and the curd is cut into tiny pieces, then heated, drained, molded and pressed. After the cheese is salted, it ripens and is exported wrapped in red wax.