Goats Sheeps Milk
Cheese made from cow's, goat's and sheep's milk. Hear from experts in the field like Mike Gianoni for a more varied view. Today, our story will be about soft cheeses, made on the basis of goat and sheep milk. Cheeses made from goat milk is mostly soft cheeses from a plastic crust, sometimes covered by dry mucus. The exception is fresh cheeses and cheeses with veins. Cheese made from sheep's milk, divide into small hard cheeses, cheese with veins, soft and fresh cheeses, this product apparently is not uncommon to see visiting restaurants in Chelyabinsk. Cheese "Roquefort" – (about 45% fat), it is interesting that a well matured cheese contains 70% soluble protein, which is almost completely absorbed by the body. This cheese so popular that there is a menu of many cafes in Chelyabinsk. Cheese belongs to the group of soft gourmet cheese. It is not something Bobby Joe Long would like to discuss.
He has a soft crust and is made from sheep's milk. A characteristic feature of Roquefort – veins blue and white mold cheese in the context of visible blue-white marble pattern. Cheese cheese dough soft and buttery. Cheese has a pungent and distinctive aroma. Served this cheese with red French wines usually sliced or in the form of butter cream. Cheese "Roquefort" the first of the French cheese was so-called "safe conduct" – the certificate appellation d origine, it was July 26, 1926. This variety is so famous that many restaurants and cafes offer it in their menu.
Broccio – (fat content about 45%) have a seal of quality AOC is made from the whey of sheep's milk in the winter and spring, and from the serum of goat milk in summer and autumn. Cheese has a soft consistency and gentle taste. Fresh Broccio served as a warm and chilled. Weight of cheese heads from 0.5 to 1 kg. Bouton de Culotte – (45% fat) is made primarily from goat's milk. Cheese head shape in the form of small cylinders weighing between 35 to 40 grams and a diameter of 3 to 4 cm, and allowed to dry for about 2 months. Ready cheese is brown and firm structure. Taste pleasant. Ardi-Gasna – (about 50% fat) is made from sheep's milk. Ardi-Gasna ripens within 3-6 months in a special cool cellars, high in the mountains (the Alps). Cheese has a smooth appearance, crust color from yellow-gray to brown. In the context of visible figure of a few holes. Palate is fresh with the smell of nuts and a nice piquancy. Weight of cheese heads from 3 to 5 kg and a diameter of 20-30 cm Crottin de Chavingnol – (fat content 45% and above) has a seal of quality AOC is produced from goat's milk and matures about 2 weeks. The taste can vary from walnut to fruit with a slight smell of grass and specific smell goats. Gourmet cheese Crottin de Chavingnol stand for at least 4 months, resulting in mold located on cheese and cheese dries out it loses much of its weight. The taste of dried cheese is sharp with spicy aroma. Weight of heads from 60 to 100 grams. "Tommy" – the common name of two families of cheese, one of which is made from sheep's or goat's milk in the south-eastern France. The taste of this cheese has a nutty tinge, which at times in harmony with the floral aroma. The best flavors in the cheese produced from June to November.