Cheese wrapped in leaves or rolled in herbs
- rworange Jun 6, 2005 10:07 PM
What is your favorite cheese wrapped in leaves or rolled in herbs where the coting makes a difference in taste.
I recently tried a goat cheese called O'Banon from Capriole that was wrapped in bourbon soaked chestnut leaves. I don't know if it was the bourbon or the leaves, but the cheese had a wonderful flavor.
I don't think the leaves wraprinng the Spanish blue called Valdeon give any special flavor. The same for a local cheese call St Pat from Cowgirl Creamery which is wrapped in nettles. It looks pretty though.
In England I once had Garlic Yarg which is wrapped in wild garlic and does mildly give the cheese a flavor of garlic.
Fleur Vert is a nice goat cheese with herb/juimper berry coating that has the juniper flavor.
Any others to look for?
Some cheeses will ripen in the refrigerator on there own but most won't. A home refriderator is too cold.
To get a ripe a cheese you need to get it ripe, which means that your cheesemonger has receive it ripe or age it themselves.
Cowgirl Creamery, at the Ferry Market Building, will select a ripe cheese from the back if you like. This is imperative with their Red Hawk. If it is ripe it is astonishing, it is not ripe it is just another tripe cream.
Pecorino wrapped in walnut leaves. I do not remember the Italian name right now. It is very special. I have not had it for four years.
Having just returned from France, I am *in love* with the cheese called Banon -- the model for the domestic O'Banon, according to Saveur Magazine's recent American cheese issue.
French Banon is wrapped in chestnut leaves which are soaked in Marc. The resulting earthiness is a taste all its own.
Brin d'amour, the Corsican sheep milk cheese wrapped in herbs. When aged, the cheese gets hard and the taste of the herbs (usually rosemary, thyme, coriander and others) seeps into the cheese.