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this week's cheese plate
featuring selected cheeses from our neighbors at PEDESTRIAN CHEESE
Zimbro
Sheep, Portugal
A raw, sheep’s milk, creamy, aged for 60 days to produce a thick, pudding-like interior highlighted by a clean, perfumed aroma. Zimbro is made with thistle rennet from Portugal. Its complexity of flavors range from fruity and herbal to slightly sour (from the thistle rennet), hints of lemon and sweet, easily wowing the taste buds. Zimbro is made in small batches by artisan producer Casa Lusa. Cheeses are hand-formed, wrapped in cheesecloth and washed.
Goat Gouda
Goat, Central Coast Creamery, CA
Made from 100% whole goat milk and goat cream and aged on pine wood, ripened for at least 5 months. This semi-soft cheese is ivory colored with a smooth mouth feel and the slightly grainy texture of an aged cheese. Goat Gouda has a caramel scent and a slightly nutty and sweet flavor.
Mimolette
Cow, France
Inspired by the Dutch Edam. The story goes: in the 17th century, France was importing significant quantities of cheese from the Netherlands. During the Franco-Dutch war (1672-1678) trade was halted, ceasing importation of locally popular Edam. French finance minister Jean-Baptiste Colbert commissioned cheesemakers in Flanders to develop a substitute, insisting the interior have a distinctive color to distinguish it from the original. This cheese is nutty, caramel flavors and nice crystallization.
Cottonwood Cheddar Reserve
Cow, Jason Wiebe Creamery, Durham KS
Aged for over a year, this raw milk cheddar is astounding. Crystalized tyrosine proteins add a textural crunch, sweet milk and a gentle sharpness make for a balanced cheese. From a 34 generation Kansan dairy farmer.
2-person plate: $15
4-person plate: $30
cheese plates include crackers, olives, assorted fruits & other seasonal accoutrements
Zimbro
Sheep, Portugal
A raw, sheep’s milk, creamy, aged for 60 days to produce a thick, pudding-like interior highlighted by a clean, perfumed aroma. Zimbro is made with thistle rennet from Portugal. Its complexity of flavors range from fruity and herbal to slightly sour (from the thistle rennet), hints of lemon and sweet, easily wowing the taste buds. Zimbro is made in small batches by artisan producer Casa Lusa. Cheeses are hand-formed, wrapped in cheesecloth and washed.
Goat Gouda
Goat, Central Coast Creamery, CA
Made from 100% whole goat milk and goat cream and aged on pine wood, ripened for at least 5 months. This semi-soft cheese is ivory colored with a smooth mouth feel and the slightly grainy texture of an aged cheese. Goat Gouda has a caramel scent and a slightly nutty and sweet flavor.
Mimolette
Cow, France
Inspired by the Dutch Edam. The story goes: in the 17th century, France was importing significant quantities of cheese from the Netherlands. During the Franco-Dutch war (1672-1678) trade was halted, ceasing importation of locally popular Edam. French finance minister Jean-Baptiste Colbert commissioned cheesemakers in Flanders to develop a substitute, insisting the interior have a distinctive color to distinguish it from the original. This cheese is nutty, caramel flavors and nice crystallization.
Cottonwood Cheddar Reserve
Cow, Jason Wiebe Creamery, Durham KS
Aged for over a year, this raw milk cheddar is astounding. Crystalized tyrosine proteins add a textural crunch, sweet milk and a gentle sharpness make for a balanced cheese. From a 34 generation Kansan dairy farmer.
2-person plate: $15
4-person plate: $30
cheese plates include crackers, olives, assorted fruits & other seasonal accoutrements