Cheeses from Enoteca's Cheese Cave

Served with stewed apples and rhubarb, candied pecans, apples, yellow plum mostarda and thin crostini. The selection was relatively mild (save for the gorgonzola).

 

robiola

raw goat, sheep and cow's milk, piemonte, creamy and rich

(MB and I fought over this one. It just happened that there were two soft, neutral cheese aficionados at the table. Hmm...)

 

testun di barolo

pasteurized sheep's milk, piemonte, aged 18 months and covered in barolo grape-must

(I had a good experience with this the week before. It was the one cheese I specifically requested).

 

crotonese

pasteurized sheep's milk, calabria, aged three years, salty bite

(Nice waxy firm texture; a little crumbly)

 

moliterno

raw sheep's milk cheese, sicily, aged 18 months, infused with black truffle paste

(My senses must have been out because I didn't taste any truffle. :( )

 

gorgonzola dolce

pasteurized cow's milk, lombardia, sweet

(Mildly pungent, but still pungent. MB left this all to me. Given that blues are not my pref cheeses all I have to say is thanks MB. Thanks.)

 

 

Done