I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Etxegarai refers to the farmhouses located in the mountains of the Basque region. Here, the shepherds would make their cheeses and set them in the hut where they gathered around an evening fire. The cheeses would naturally take on that smokey characteristic and today that traditon continues with cheeses being smoked over Hawthorne and Cherry woods. With its fruitiness, sheepy flavor and smoky aromas, this cheese is quite versatile and can be paired with olives as well as figs.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
SevenVeils0 on
Sounds similar to Idiazabal, or maybe Idiazabal is the name of one of these?
Idiazabal is delicious, I have a chunk in my fridge now. I didn’t think fruit would go well with the smokiness, but this has made me rethink my decision not to bother even trying it. I have a few different fig jams of various types from a light-bodied fig and honey spread to a dark, almost fig butter jam. One of them is an orange fig spread, maybe I’ll start there since I can’t get fresh figs right now.
shrimpcreole on
Basque cheese sounds delicious. The regional food is extraordinary.
4 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Etxegarai refers to the farmhouses located in the mountains of the Basque region. Here, the shepherds would make their cheeses and set them in the hut where they gathered around an evening fire. The cheeses would naturally take on that smokey characteristic and today that traditon continues with cheeses being smoked over Hawthorne and Cherry woods. With its fruitiness, sheepy flavor and smoky aromas, this cheese is quite versatile and can be paired with olives as well as figs.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Sounds similar to Idiazabal, or maybe Idiazabal is the name of one of these?
Idiazabal is delicious, I have a chunk in my fridge now. I didn’t think fruit would go well with the smokiness, but this has made me rethink my decision not to bother even trying it. I have a few different fig jams of various types from a light-bodied fig and honey spread to a dark, almost fig butter jam. One of them is an orange fig spread, maybe I’ll start there since I can’t get fresh figs right now.
Basque cheese sounds delicious. The regional food is extraordinary.
How is there so many, Cheesus Christ
*ba dum tish*