morganzola’s featured cheeses for april

Coming Soon! On Saturday, April 21st, I will be “breaking” our wheel of Parmigiano-Reggiano! Stop by and get a taste of the KING OF CHEESE!

Taleggio, Cow | Italy
A semi-soft, washed-rind cheese from northern Italy, it is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread. Pairs with Italian Nebbiolo’s, Chardonnay’s as well as a wide range of reds and whites.

Cremeux de Bourgogne, Cow | France
This French beauty has a bloomy rind and a creamy paste, its sweetness goes very well with fresh fruit. It has a milky mouthful and a pillowy, moussed paste and a thin, “skin” of a rind. It is buttery and delicious, perfect for your cheese board after dinner. Pair with White or Red Burgundies.

Pecorino Toscano, Sheep | Italy
Depending on age, Toscano can be semi-soft to semi-firm, and the aroma can vary from mold to piquant. The flavors are always reminiscent of walnuts, olives and caramel. It makes a great table cheese, but is excellent grated over pasta, risotto, sauces and salads. Pair with Orvieto, Chiantia or Brunello.

Cypress Grove Sgt. Pepper, Goat | California
A secret combination of four peppers, exotic spices, and pepper threads result in a complex and visually please experience…with a kick! Add to angel hair pasta, shrimp and a red bell pepper for the perfect meal! Pair with Wheat Beer and Lambic.

Huntsman, Cow | England
A traditional layered cheese, Huntsman is a combination of the rich, spicy bite of Stilton with the smooth, creaminess of Double Gloucester. It makes a nice addition to a cheeseboard. Pair with an assertive California Sauvignon Blanc or Zinfandel.

Cantal, Cow | France
One of the oldest French cheeses, Cantal was originally produced by putting the curd into Le Fromage, the wooden cylinder that is believed to be the origin for the French word for cheese – fromage. Young Cantal is moist, open-textured and springy with a fresh tang. As it ages, it takes on a farmhouse cheddar quality. It is a great table cheese, but also grated into soups and sauces. Pair with Red Bordeaux, Pinot Noir, Sauvignon Blanc and Gewurztraminer.

Cornish Yarg Cow | England
A relatively new cheese that is made from a recipe from the 13th century, it’s crumbly texture and slightly acidic flavor is balanced with a creamy mouth feel. Before aging, it is wrapped in Nettle leaves, which form an edible sometimes lightly moldy rind. The Nettles also give it a unique herbal quality not found in any other cheese. Pair with Australian Chardonnay.

Port Salut, Cow | France
First made in the mid 1800’s by Trappist monks in Brittany, it is now produced by a dairy company in eastern Lorraine. It is mild and sweet in flavor, with a smooth and velvety texture and lightly acidic taste that makes it ideal for any cheeseboard as well as for cooking and grilling. Pair with Alsace Pinot Gris.

Cacio de Roma, Sheep | Italy
This Pecorino is made from same-day sheep’s milk, which after taking shape, is bathed in sea salt for a day, and then aged in cellars for a month. It is a creamy textured cheese with a mild, balanced flavor, finishing with a touch of fruit. It is the essence of the classic central and southern Italian table cheese known as Caciotta. Since it melts well, it is great in baked pasta, pizza and grilled sandwiches. Pair with Frascati or Soave.

Drunken Goat, Goat | Spain
Known as Queso de Murcia al Vino, this is a moist, smooth, goat’s milk cheese from Spain’s hot, arid southeast coast. It is washed with the local red wine, which colors its exterior and adds a fruity, grapey aroma. It is relatively new to this country and is a delightful table cheese. Pair with Tempranillo from Penedes.


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