Made from pasteurized cow’s milk, this semi-soft and supple straw-colored cheese has a thin brown rind and dense, smooth texture. Melting Fontal enhances the cheese’s tang and the urge to double the amount of cheese needed in the dish.
Chimay à la Première Trappist Cheese
Like all cheeses made at Belgium’s famous Notre-Dame de Scourmont Abbey, Chimay à la Première starts with only the freshest, local, pasteurized milk of the highest quality. As the name indicates, Chimay à la Première is made with Chimay’s famous Trappist beer. The union of Chimay’s two Trappist traditions produces a unique, semi-soft cheese with a natural, sticky rind. Its dense paste possesses a delicious apricot-peach taste and aroma, enhanced with a hint of bitterness from the hops and malt.
Fiore Sardo DOP
Fiore Sardo DOP, also known as Pecorino Sardo, is a semi-hard, smoked cheese made from raw sheep’s milk on the island of Sardinia. The cheese is made with milk sourced from a single flock of the local Sardinian breed as per DOP standards. After aging for eight months, the cheese develops a natural rustic brown rind. It is carefully smoked, adding another layer of complexity. The final result is robust layers of flavors with a gentle piquant character.