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Cheeses from Sardinia and Corsica - Movie Night

What a fun night! Thanks so much for Tom who ordered 5 cheeses from Murray's in NYC (http://www.murraysche...) from Sardinia and Corsica for us to sample, while we enjoyed the Will Studd cheese tourism movies of Sardiania and Corsica (see

At several points in the films, Will mentions the fact that these cheesemaking farms may not exist much longer, so a wistful feeling pervades the movies, and we felt lucky to enjoy the imported cheeses while we can have them.

Tom's selection included:
Caciocavallo - "cheese on horseback" cow's milk aged 4-6 months. A spicey cheese made in the form of a tear drop, hung b ropes, hence the name as if hanging straddling a horse. (http://www.murraysche...)
Pecorino Romano - sheep's milk from the Lazio region near Rome; aged 10-12 mo. A very salty cheese that went very nicely with the fig/olive tapenade.
Podda Classico - Sardinian mixed milk Manchego style, age 8-12 mos - my favorite, had "crunchies" and a nutty flavor, similar to Parimigiano Reggiano.( http://www.murraysche...)
Capra Sarda- Sardinian goat milk; aged 6 mos; Parmigiano style http://www.murraysche...
Fiore Sardo - Sardinian sheeps milk; aged 4 months; Manchego style (http://www.murraysche...[/url) salty - nice with the fig/olive tapenade provided by Nancy

Special thanks to Jan who made a wonderful Sardinian flat bread, flavored with chopped rosemary and olive oil. Thanks to all the members who brought additional treats and wines.

Note: we had a brief discussion about "crunchies" and here is the information I was trying to remember from Gianaclis Caldwell, pg 5, tyrosine is desirable in high protein, long aged cheeses. I was wrong regarding D-Lactate and L-Lactate - they pertain to gas production, not crystal formation: "The production of D-Lactate can also produce two by products that influence cheesemaking: the alcohol ethanol and the gas carbon dioxide. This is useful to know when the development of eyes (such as in Swiss alpine types of cheese) by gas production is a desired end result, as some of the bacteria are capable of producing D-lactate." pg 4. Further discussion on pg 278.

Table of Contents

Page title Most recent update Last edited by
Cheeses from Sardinia and Corsica - Movie Night July 23, 2014 8:04 AM Irene D.
Slideshow from Chileno Valley Jersey Dairy February 28, 2011 3:35 PM former member
The Beverage People cheese recipes and info February 28, 2011 8:59 AM former member ... an info resource February 28, 2011 8:56 AM former member
About Wheyward Bound Cheesemaking Club of Sonoma County February 23, 2018 11:37 AM Nancy V.

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