Featured Cheese - April 2021

Believed to date back to the Bronze Age, Fiore Sardo hails from the second largest island in the Mediterranean Sea, Sardinia, Italy. This one of a kind cheese, which can also go by the name Pecorino Sardo, was certified Denominazione di Origine Protetta (Protected Designation of Origin or D.O.P.) in 1996. There is no mistaking Fiore Sardo once you try it.

Castelrosso is one of the most ancient styles of cheese from the Piemonte region of Italy. This venerable classic is also known as Toma Brusca, which roughly translates to “acid cheese.” The name comes from the process of letting the milk acidify slightly before cheesemaking, which brings out tart, bright flavors and creates a crumbly texture. The Rosso family has been making this cheese for over a hundred and twenty years, and their experience...

Look for warm, toasty and earthy notes, balanced with a buttery richness in this bold, flavorful, 6-month-aged cheese. Its texture is rich and super creamy, but crunchy flavor crystals (tyrosine) are characteristic too. We found flavors of sweet milk, plus nutty and parmesan notes when warmed up to room temperature. A really nice lactic bite on the finish leaves you pining for more.

First things first. Be sure to remove the crust and grey layer underneath before eating this cheese. Supple is a great word to describe Abondance’s creamy, rich, ivory-hued paste. Its aroma is prominent and flavor intensely fruity, buttery, nutty (hazelnut), and slightly floral. Think of Alpine cows grazing at 3000-6000 feet above sea level on mountain flowers and grasses. We found a nice balance of sweetness to acidity.

Aged for 60 days, this toma style cheese uses the coagulating power of dried thistle flowers in lieu of animal rennet, making this a true vegetarian cheese. This ancient technique is still used in some areas of Spain and Portugal but is rare in Italy. Like Parmigiano-Reggiano, the milk used to make the cheese is cultured with whey from the previous day’s cheesemaking.