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Cheeses

For a very long time, my favorite cheese was of the American variety. It was what I grew up with -- and to be honest -- perfect for grilled cheese sandwiches. Then, as a snack on my first inter-continental flight, I got to try a bit of Camembert, and the rest is history. So, follow along with me fellow cheese-lovers! I am not the most eloquent food writer, but I promise not to shy away from the moldy or the stinky and to share everything I learn along the way.

February 27, 2014

#20 - Calcagno

February 27, 2014/ Alison McMurtrie

This is another one of the cheeses that Sophie and I shared! So delicious. It has a hard texture, with a sweet and almost fresh flavor, which was surprising to me since this is an aged cheese.

Calcagno is another Italian cheese, but this one is made with sheep's milk, and is produced on the island of Sardinia. According to Culture Cheese Magazine, it gets some of its flavor from the fact that the sheep are allowed to graze on whatever grasses and herbs they like out in the pasture! Their milk is affected by what they eat, and we get to reap the benefits :)

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Ali McMurtrie - This website is my attempt to "get the art out of my head." I started this blog a few years ago when I turned twenty-five, and it began as a place for me to post about cheese, pottery and other things I thought were interesting over the course of that year. Now, even though my "Year Twenty-Five" has is behind me, I keep this site as a way of collecting things I feel inspired by and/or would like to eat.

ali mcmurtrie

ali mcmurtrie

Cheeses

ali mcmurtrie

A sporadic list of cheeses I have tried and enjoyed. Having no expert knowledge on this subject, the below are simply my observations!

ali mcmurtrie