barnyardcheese-blog

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Queso de Valdeon - earthy blue from northern Spain, wrapped in Sycamore leaves to keep moist.

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Don Quixote de la Mancha, patron saint of a special Spanish cheese ALSO from la Mancha, the one and only MANCHEGO

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I’m not normally a huge fan of cheeses crusted with “stuff”, but there are a few exceptions — Brin d’Amour, Barely Buzzed, to name a few — and to the list I’ll add the Tome de Bordeaux, from famed french affineurs Jean d’Alos (originally founded by Jean and Pascale d’Alos but now run by Clarence Grosdidier), also responsible for the recently reviewed Tome d’Aquitaine. Also known as “Herbilette”, this cheese is inspired by Poustagnac, a sheep’s milk cheese seasoned with piment d’Espelette, but where the Poustagnac cheese is a sheep’s milk cheese, the Bordeaux is goat’s milk.

As with the Tome d’Aquitaine, the raw goat’s milk Tome de Bordeaux begins its life at the dairy cooperative Union Laitiere de la Venise Verte, before being shipped to Jean d’Alos, where the wheels are aged and washed with Muscadet for two months. At the end of this aging period, the wheels are moistened and coated with the distinctive — and lovingly arranged — crust of herbs and spices. The mix includes rosemary, savory, fennel seed, oregano, thyme, paprika, cayenne, peppercorns and juniper berries, creating an astonishing potpourri on top of the wheel (I’m curious as to how they ship the wheels in order to keep the crust intact). My pictures, limited as they are to a thin wedge, don’t do the Tome justice; check out the photos from the Culture piece linked at the end for the full effect. 

The paste, beneath the herby crust, is bone white, soft and creamy, with scattered eyes. The texture is delicate and smooth with a beautiful mouthfeel. The flavor is mild, with a balanced saltiness and subtle gamey and nutty notes. The herbs and spices dominate the flavor of course, but not overwhelmingly, infusing each bite with a warm herby and peppery flavor, with the rosemary coming to the front. 

If you’re hesitant to dip into a cheese with such an ostentatious — even rococo — appearance, set aside your reservations and try the Tome de Bordeaux, it’s well worth it.

Culture Magazine went to France to profile the farmers, cheesemakers and affineurs behind the Tome de Bordeaux; you can also see some great photos of the wheels in their full glory. 

Purchased at The Cheese Traveler.

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World’s Most Expensive Cheese: Donkey Cheese from Serbia! At least according to the World Record Academy:

Most expensive cheese: Donkey cheese sets world record (VIDEO) 

 BELGRADE, Serbia — The donkey farm located inside Zasavica, one of the most well known natural reserves in Serbia, about 80 kilometers west of the Serbian capital Belgrade, produces the donkey cheese (known as pule) that has a price tag of 1,000 euros per kilogram, setting the new world record for the Most expensive cheese, according to the World Record Academy: www.worldrecordacademy.com/.

 ’With these animals - aside from the fact that we are saving them from extinction, as their numbers are at their lowest possible in these areas - we are making certain products which will help their survival, their breeding and acceptance by people,’ the head of reserve Slobodan Simic told Reuters. 

  It takes 25 litres of milk to produce just one kilogram of donkey cheese.

Read the full story here, or watch the video below.

(Photo ©2012 Reuters)

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Take a look at some lunch-inspired books The New York Public Library has to offer!

Lunch, a children’s book, by Denise Fleming: “A very hungry mouse eats a large lunch comprised of colorful foods.” http://ow.ly/ec2jl

Naked Lunch by William S. Burroughs: Perhaps the most famous of all books with “Lunch” in the title.  http://ow.ly/ec2SK

Lunch, poems by D.A. Powell: “The richly textured poems in Lunch…tell the story of a life; like a conversation stretched out over many lunch breaks.”  http://ow.ly/ec3ft

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What we’re eating this Thanksgiving:

Moses Sleeper, Cabot Clothbound, Bayley Hazen, La Quercia Prosciutto, Virginia Chutney Co. Cranberry Chutney, Urban Oven Crackers. 

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Super sleepy little man. Being born is hard work!

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Barnyard Pop-Up Shop: Day 2

Barnyard is OPEN with a limited menu of delicious fine foods, breads and beverages. We're temporarily located at Brix Wines at 649 E 9 Street, so come on by! Brix will be having a SUPER sale on discounted wines later. Stay tuned for updates :)

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Thank You for Your Support

Thanks to our friends for your continued support as we recover from Hurricane Sandy. As of yet, Brix is open for cash-only business. We will have Barnyard back up and running as soon as possible. Until then, feel free to come say hello at Brix Wines

649 E 9 St

New York, NY 10009

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Ellie’s calf born in the night!

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Good God I love cheese. #sanfran #cheeseboard #stinkycheese by elorashea http://instagr.am/p/RRDm8LrnQR/

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Turn-of-the-century photograph of a Wisconsin cheese factory.

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A blue cheese curing room fitted with temperature and humidity controls. (viaEconomic Botany, Vol. 7, No. 1 (Jan. - Mar., 1953))

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From Gastroposter Nadia Duriavig everyday streetfood for lunch on a beautiful day in Nice - heaven

Love food? Join Gastropost for fun weekly food missions and your food published in National Post!

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Tomato, Corn & Cheese Galette: recipe