Please note that I have linked as many of the 1001 to links on the web, such as wikipedia (those that have links are underlined). I have also indicated in italics and bold, the ones that I have tried. I anticipate over the course of the year, writing about each ingredient, but for the purpose of these lists, I felt that a general list was probably the best. If you have any links that I can add, let me know. I'd love to.
Section 3: Dairy
- Cornish Clotted Cream
- Creme Fraiche d'Isigny
- Smetana
- Cottage Cheese
- Labneh
- Sheep's Milk Yogurt
- Skyr
- Cuajada
- Beurre d'Echire
- Goat's Butter
- Vologda Butter
- Cadi Butter
- Obatzda
- Mascarpone
- Ricotta Romana
- Brocciu
- Mozzarella di Bufala Campana
- Crowdie
- Brillat-Savarin
- Sakura Cheese
- Epoisse
- Vacherin
- Langres
- Limburger
- Herve
- Camembert Fermier
- Brie de Meaux
- Harzer Roller
- Crottin de Chavignol
- Rocamadour
- Picodon
- Cabichou
- Triler Grakase
- Stinking Bishop
- Torta del Casar
- Serra de Estrela
- Reblochon
- Munster
- Postel
- Azeitao
- Maroilles
- Taleggio
- Tilsiter
- Feta
- Ardrahan
- Tomme de Savoie
- Olomouchke Tvaruzky
- Hoch Ybrig
- Selles-sur-Cher
- Fleur de Maquis
- Afuega'l Pitu
- Casu Marzu
- Yarg
- Caerphilly
- Schabziger
- Gjetost
- Tete de Moine
- Halloumi
- Raclette du Valais
- Appenzeller
- Emmentaler
- Gruyer
- Mimolette Vieille
- Aged Gouda
- Cheshire
- Cheddar
- Idiazabal
- Ossau-Iraty
- Paski Sir
- Sao Jorge
- Boulette d'Avesnes
- Tartous Shanklish
- Churpi
- Moose Cheese
- Arzua-Ulloa
- Ubriaco
- Dry Jack
- Provolone Valpadana
- Karak Jameed
- Xynotyro
- Fiore Sardo
- Parmigiano-Reggiano
- Manchego
- Pecorino Romano
- Pecorino di Fossa
- Leidsekaas
- Roquefort
- Bleu d'Auvergne
- Stilton
- Smokey Blue
- Cashel Blue
- Gorgonzola
- Cabrales
- Fynsk Rygeost
- Leipajuusto
- Oscypek
- Parenica
- Quail Egg
- Gull Egg
- Pheasant Egg
- Goose Egg
- Burford Brown Egg
- Pei Dan
38/103 Dairy Tasted
I'm surprised that I am so low on this section but, this is the one section where I am most excited to start tasting. In the last year a plethora of excellent cheese shops have opened in and around Toronto with them importing some really neat cheeses. I can't wait to start talking to some of the cheese mongers and asking them to help me get some of the harder cheeses on the list. It is also going to be the easiest section to involve friends in. So fun to buy 3-4 cheeses and invite some friends around on a Friday night with some wine for a tasting. I can't wait.
I also have found one of my items to taste by accident - Beurre d'Echire. I came across it at Pusateri's on Friday when I stopped in for some fresh squeezed orange juice. Good to know that they have it!
I am not at all surprised to see my lack of tasting in the egg department. I am not such a huge fan of eggs. I am surprised to see that there aren't more varieties of eggs on the list. I can tell you that I am least looking forward to tasting Pei Dan. Even the thought of preserved Chinese eggs repulse me. I can't imagine tasting them.
Happy Tasting
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