In honor of all the students returning to school this month,\nI\u2019m offering a course I\u2019ll call Cheese 101, discussing the basic distinctions\nbetween cow, sheep and goat milk cheeses. This is the best kind of class –\nfree, open to everyone, only takes a few minutes and has no exams. Enjoy!<\/p>\n\n\n\n
First, I\u2019d like to introduce myself \u2013 my name is Nadine and\nI\u2019m Carlino\u2019s newest cheese monger. I\u2019ve been around the block a few times,\nhaving toiled in corporate America, having traveled around the world, having\nworked as a professional brewer, and now having finally found my happy place at\nthe cheese counter in West Chester. Please stop by to say hello and talk\ncheese.<\/p>\n\n\n\n
If you\u2019re a fan of cow\u2019s milk cheeses, you probably enjoy their\nsmooth textures and fuller mouthfeel. Cows tend to survive on mostly grass\ngiving their cheeses an earthier flavor without being tangy. There are larger\nfat molecules in cow\u2019s milk making digestion more difficult – sorry to the\nlactose intolerant people out there. The traditionalists among you enjoy these\ncheeses. Imagine your favorite cheddar, swiss or parmesan. <\/p>\n\n\n\n
Those of you who enjoy a more solid, nuttier cheese will like\nthose made with sheep\u2019s milk. This milk has the highest fat and protein content\nso less of it is required to make cheese, which is lucky because sheep are a\nbit skittish about being milked, but it also produces cheeses that are rich and\nbuttery. Some of the most common are Spanish manchego and Italian moliterno. <\/p>\n\n\n\n
Goat\u2019s milk cheese is the type you are most likely to ask for by name, whether it\u2019s because it\u2019s your favorite or because you don\u2019t like the \u201cgoatiness\u201d of it. This distinct flavor is due to the rough diet, including brambles and thorns, that goats can tolerate. These cheeses do mellow with age. The attractiveness of goat\u2019s milk cheese is its smoother, creamier texture and the fact that it\u2019s the most digestible of the three. The chevre log is the most traditional, but the enthusiast might also enjoy a goat brie or a wonderfully pungent blue. \u00a0 <\/p>\n\n\n\n
Congratulations on completing the course! If you are looking to continue your cheese education, you\u2019re welcome to take an optional field trip to Carlino\u2019s for some taste testing. Oops, I guess there are tests involved in this class. <\/p>\n","protected":false},"excerpt":{"rendered":"
In honor of all the students returning to school this month, I\u2019m offering a course I\u2019ll call Cheese 101, discussing the basic distinctions between cow, sheep and goat milk cheeses. This is the best kind of class – free, open to everyone, only takes a few minutes and has no exams. Enjoy! First, I\u2019d like…<\/p>\n","protected":false},"author":5,"featured_media":3776,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[432,3],"tags":[555,46],"class_list":["post-3763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carlinos","category-cheese-2","tag-across-the-board","tag-cheese"],"acf":[],"yoast_head":"\n