L: Gutshofer Ziegenkäse (£1.98/100g): C: Robiola Bosina (£3.25/half): R: Monte Enebro (£3.26/100g) A fantastic little plate of cheese this time around from, as ever, the lovely Cheeseboard in Greenwich. The Monte Enebro is a favourite of mine - complex and distinctive - and the Robiola is a lovely cheese which would make a great alternative to the ubiquitous Brie or Camembert. But the star of the show, for me, was the Ziegenkäse. I'd never even heard of, much less tasted, this before. My God, but it packs a punch. An immense flavour - salty and sweetish - it reminded me a little of a parmesan. If you can find it, you should really give it a try. The three chunks of cheese in the photo above cost £7.09. gutshofer ziegenkäseGoat's milk Unpasteurised Made by the Gutshofer family on a farm in the Twente area of the Netherlands, near the border with Germany. This is a hard cheese which is ripened in warm cellars; towards the end of the ripening period the cheeses are rubbed with caramel. This version was ripened for 8 months, and has a firm but creamy paste with a unique moreish slightly salty taste with a definite caramel note. robiola bosina Cow and Ewe's milk Pasteurised This is a classic, mixed milk Italian Robiola made in Northern Italy, in the Langhe region. It has a bloomy rind, a soft and supple texture and a luscious, rich interior that becomes creamy and a bit runny when left at room temperature. The flavours are a lovely mild balance - milky, slightly salty and a bit mushroomy. monte enebro Goat's milk Pasteurised
Made in Avila, near Madrid, this was created only a few decades ago by Rafael Baez after, having retired from a career in engineering, he enrolled in an artisanal cheese-making course . Monte Enebro has since won numerous awards over the years and is shipped all over the world. The exterior of this log-shaped cheese is sprayed with the same blue mold used in making Roquefort. The texture is dense and creamy with a light lemony assertive bite to it.
9 Comments
Leanne
18/7/2012 14:23:19
Even though I'm Dutch, I never saw the Ziegenkäse before... must give it a try sometime, sounds really good!
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Alice
19/7/2012 02:08:55
Just ask for oude geitenkaas, boeren beleggen at any cheese stall or shop.
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The Skint Foodie
19/7/2012 03:49:43
Although, if you wanted an unpasteurised goat's cheese made by the Gutshofer family, you'd probably have to ask for Gutshofer Ziegenkasse.
Alice
19/7/2012 06:46:36
Fair enough. Though "boeren, beleggen" means "unpasteurized, ripened" for generic old dutch goat cheese. I will try a bit of the Germanically named stuff next time I'm in Greenwich.
Alice
18/7/2012 14:57:02
I love old dutch goat cheese. Usually bring a little back to London when I visit home in Amsterdam and use it as a substitute for pecorino. There are also some small producers around Markham, which is near to Amsterdam. Friends in the US saw it being sold as goat gouda in San Francisco. Was curious why they gave it a german name though, Because it sounds more posh?
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The Skint Foodie
18/7/2012 18:12:17
Haven't got a scooby! Maybe the Gutshofers are a German family? Or is it possibly because of a local dialect (Tweants)?
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EJ
8/8/2012 03:08:01
I just wanted to let you know how brilliant I think this blog is. I have tried several of the skint takeaways and am a convert- it's a bit more effort, but the results are much better.
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The Skint Foodie
13/8/2012 22:10:04
Thank you EJ for your rather wonderful and touching comment. All the very best.
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