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The Mediterranean Cheese Course Collection |
In Spain, this cheese is known as Cabra al Vino (KAH-bra al VEE-noh). This cheese hails from La Mancha, the literary home of Don Quixote, where it is made from goat milk and aged for over 40 days. It gets “Tipsy” from being bathed in local red wine. As a result, the rind is imparted with a deep violet hue that contrasts strikingly with the snow white interior. It is smooth and mildly tangy with an intoxicating bouquet. (Goat milk) 
PORT SALUT® (PORE sah-LOO) was a consequence of religious persecution during the French Revolution. Trappist Monks were driven to exile in Switzerland where they learned a new trade – cheesemaking. They returned to France in 1815 where they continued to perfect their craft at the abbey of Notre Dame du Port-du-Salut. Now made in the Brittany region of France, this cheese has a divinely rich and buttery flavor. (Cow milk) 
Near the Italian Alps, at the base of the Dolomites mountain range flows the river Piave (pee-AH-vay). In this lush valley, milk is collected from pasture-grazing cows and crafted into golden wheels of cheese. As it matures, the flavor becomes more intense and evocative of Parmigiano-Reggiano. Aged for over 8 months, this Piave has a distinctive and robust flavor with nuances of toasted nuts and caramel. (Cow milk) |
