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5 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Stilton Blue |
Pasteurized cow's milk cheese. Ranked as one of the tops 3 Blue cheeses in the world. It received its name in the 18th century because it was sold in the small village of Stilton in Huntingdonshire. Made from whole cows milk cheese, ripens In 2-4 months. Skewered numerous times in this period to encourage the growth of mold. This makes this cheese take on a pale yellow interior with blue-green veins. Rich, creamy texture with a slight crumble. Brownish-gray rind. Very pungent
Best eaten by itself with a glass of port or a full bodied dry red wine
45% fat content pear |
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Pear Chutney |
Comes from the east-Indian word chatni. A spicy condiment containing fruit, vinegar, sugar, and spices. It can be mild or hot, chunky or smooth. Sweet ones are good with cheese or as a bread spread. |
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Serrano Ham |
Spanish Ham, it translates to mountain ham. Similar to prosciutto. Comes from the hind leg of white Spanish pigs. Is dry cured for 7-13 months. 2 oz portion
The name comes from the practice of curing these hams mountain dry sheds, but today it's made in modern drying plants that duplicate the atmosphere of the old sheds. |
Additional for $4 |
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Camembert |
French, classic cows milk cheese. Pasteurized, but the originally was is not. Has a white, downy rind and a smooth, creamy interior. Plump and soft to the touch. Turns bitter when overripe.
Fat content of 45% |
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Murcia al vino |
Murcian wine cheese (Sp: queso de Murcia al vino) is a fatty goats’ milk cheese from the province of Murcia in the south-east of Spain. It has a Protected Designation of Origin. The cheese is made only from unpasteurized goats’ milk of the Murcian breed from registered herds. The term al vino refers to the washing of the rind with red wine during maturation. |
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