Aug 2018 Featured Cheeses | Cheese of the Month Club

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Dalmatinac

Pecorino Toscano

Montasio

Featured Cheeses	Original Gourmet Cheese Club
	3 cheeses per month	3 cheeses per month
Dalmatinac
Pecorino Toscano
Montasio

Montasio

Country: Italy
Cheese Texture/Type: Semi-firm
Cheese Milk Type: Cow
Cheese Age: 5-10 months

When the cheese is fresh, the taste is mild and delicate, and the color is white. The texture is compact with an even oscillation, and the rind is smooth and flexible. As the cheese matures, it becomes grainy and crumbly and the rind dries and darkens. Its flavor becomes mellow and fruity with and full flavored finish, and its color slowly turns to a pale, straw-yellow. Typically, you will find this cheese served as an eating cheese with crusty bread. You can also shred it on pasta dishes, and serve it in omelets, sauces, and fondue. Try it with Pinot Grigio.

Pecorino Toscano

Country: Italy
Cheese Texture/Type: Firm
Cheese Milk Type: Sheep
Cheese Age: 4+ months

Pecorino Toscano cheeses are smaller and milder than the other Pecorinos (Romano and Sardo), and may be sold soft and fresh (with a yellow rind) or firm and ripened for a few months (with brown-red rind). It’s famous in the cheese world, since just about every village in Tuscany makes its own unique rendition—all based on the same recipe! Savory and fragrant grasses which vary from farm to farm contribute to each version's unique taste. So does each farmer's interpretation of the basic recipe. They are then ripened in a coll, damp environment from forty days to more than six months.

Dalmatinac

Country: Croatia
Cheese Texture/Type: Semi-firm
Cheese Milk Type: Cow, Sheep
Cheese Age: 4 months

Dalmatinac won the Super Gold at the World Cheese Awards in 2014 and in 2017, Dalmatinac won Silver at the same awards along with numerous other awards in all the years in between. In fact, Culture cheese magazine, America’s first and leading magazine devoted to cheese lovers, has put Dalmatinac on its list of the World’s Best 50 Cheeses.

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Featured Cheese - August 2018