Perhaps it’s the skill of the cheese maker, perhaps it’s the raw milk*, perhaps it’s that the milk is as good as it gets. “Great cheese comes from happy cows,” as the saying goes, and the Fiscalini's aim to keep their Holsteins among the happiest cows in the land. They roam over the large acreage, are cooled by summer breezes and misted with water as needed; Fiscalini Farms was the first dairy in the U.S. to be certified by Validus for compliance in animal-welfare issues. Fiscalini Farms also was among the first dairies in California to be certified by the California Dairy Quality Assurance Program for environmental responsibility.
https://www.gourmetgoodstoyou.com/Cheese/San-Joaquin-Gold-Cheese-approx-8oz-by-Fiscalini-Farms.html
This semi-hard cheese—a cross in style between a Cheddar and Parmigiano Reggiano—has a natural rind and a sweet-salty, buttery taste: very flavorful yet mellow, lacking sharpness or pungency. Beyond the cheese board and snacking, it is one of the most versatile semi-hard cheeses you will encounter. It grates and melts beautifully, making it a wonderful cheese for topping soups, salads and chili, grilled cheese sandwiches and macaroni and cheese. One of our editors uses it for cheese garlic bread. Its Parmesan nuances make it a candidate to substitute for Parmigiano-Reggiano on a Caesar salad. Serve it as a cheese course with Italian reds or Cabernet Sauvignon.
The Nibble 2008
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