"Sqwertz" > wrote in message news | On Mon, 17 May 2010 00:09:41 -0400, pavane wrote:
|
| > Oh absolutely. Cabrales, or its sister cheese Valdeon, is amazing
| > with beef. I always credit Zambra restaurant in Asheville NC for
| > introducing me to this great cheese/meat combination. They do a
| > red wine reduction that is just about anything you would ever want.
|
| Those are new cheese for me. I thought I had tried everything
| available in the US. Sycamore leaves sounds interesting.
| I'll have to keep and eye out for these, though I'm really not fond
| of goat cheese at all - even after I bought 14 pound of various goat
| cheeses at the last American Cheese Society show. I tried to like
| it - really I did.

Fear not, as Cabrales is not a "goat cheese." Its primary milk is
cow, with goat and/or sheep added as available and needed for
the blend. Interesting background:
http://www.marketuno.com/spanish-foo...eese/20081110/
or Wikipedia, of course.

pavane