Brand: None listed
Place of Purchase: Wegman's in Clay, NY
Country of Origin: Spain
Price in New York: $14.99/lb.
Milk: sheep
Processing: Similar process as Bucheron. Ripened sheep cheese pressed into logs and covered with cultures. Sliced into rounds when mature (aged 3 weeks).
Texture: soft to semi-firm
Color: cream white to bone white
Rind: Bloom
Aroma: strong dairy; sweaty feet
Taste: mild diary. Tart. buttery
Mouth-feel: Silky near the rind, crumbly towards the center
Notes: This is a completely different cheese than the Bucheron. Even though the only major difference is milk and region of production, the Miti Cana is a much stinkier cheese. You get used to the aroma once you taste the tart, buttery paste, but when you first open the round is smells like an old gym bag. The round is more mature on the outside, near the rind. The closer you get to the center, the more it becomes a mellow, sheep's milk cheese. The exterior is tart, almost piquant, and silky. The Bucheron had a looser, more creamy paste in the outside ring. The Miti Cana is firmer, but obvious has a higher milkfat content. If It had to choose one over the other, for myself, the Miti Cana is my favorite. However, if I was going to serve one, I'd go with the milder smelling Bucheron for my guests.
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