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Langres, a washed-rind cow’s milk cheese. the hollow top is designed so that the cheese can hold a good dousing of Champagne! Yes, you’re supposed to douse your Langres with Champagne.
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Based on a vintage illustration, this homage to fromage features 20 types of cheese. Poster, $4.50, Cavallini Papers & Co.
4 repins
Pecorino Tartufo (peh-koh-REE-noh tar-TOO-fow) Pecorino Tartufo is an old style of Umbrian pressed sheep milk cheese. The cheese's buttery nutty flavor is enhanced with the addition of aromatic black truffles giving it a unique signature. The smooth toothsome texture gives the Pecorino Tartufo a long shelf life. However the cheese is particularly addictive so it's usually consumed rather quickly.
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Etorki is the leading Basque cheese in America, made with only the finest-quality sheep’s milk. It symbolizes all the strengths and riches of its rustic origin. Etorki has a smooth, velvety texture and rich, hazelnut (almost burnt caramel-like) flavor. Its aroma is sweet and buttery, and the cheese is voluptuous on the tongue. Because of its supple texture, Etorki is perfect in recipes calling for grated or melted cheese. For those allergic to cow’s milk, Etorki makes an excellent substitute
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Abbaye de Bel'loc (ah-BAY duh Bell-OCK). Abbaye de Bel'loc is still made in the traditional manner by Benedictine Monks at the abbey of Notre-Dame de Belloc. A French Pyrenees sheep's milk cheese, Abbaye has a fine, dense texture and is high in fat. The milk comes from the red-nosed Manech ewes (an old local breed) whose milk is brought into the monastery from neighboring farms. Abbaye de Belloc has a true Basque character, and it is believed that many centuries ago the monks from the Belloc Monastery first taught the Basque shepherds how to make cheese. Proper care in the right maturing conditions will accentuate the rich, caramelized flavors that make this cheese so addictive. Pair Abbaye de Bel'loc with Chateau Margaux or Pacherenc du Vic Bihl.
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