Day 1390 of posting images of cheese until I run out of cheese types: Cinerino
Day 1390 of posting images of cheese until I run out of cheese types: Cinerino
by verysuspiciousduck
2 Comments
verysuspiciousduck
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Cinerino is a pecorino cheese coated with the ash from myrtle trees. This hard and little flaky textured cheese is made from sheep’s milk by a Casa Madaio dairy farm in Cilento, Campania, Italy. The pecorino cheese is made during the St. Anthony festival, which is celebrated by lighting of bonfires made from local myrtle branches. The ash collected from bonfires is used to coat the young pecorina cheese that adds a flavour of herbs and myrtle. This traditional method of preserving the cheese allows it to develop the rind as well nutty, grassy notes. The cheese is matured in containers placed in underground trenches called Hallows and aged between 3-6 months.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
CheddarGoblin42
Nothing’s betta than chedda (Cheddar Goblin reference)
2 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Cinerino is a pecorino cheese coated with the ash from myrtle trees. This hard and little flaky textured cheese is made from sheep’s milk by a Casa Madaio dairy farm in Cilento, Campania, Italy. The pecorino cheese is made during the St. Anthony festival, which is celebrated by lighting of bonfires made from local myrtle branches. The ash collected from bonfires is used to coat the young pecorina cheese that adds a flavour of herbs and myrtle. This traditional method of preserving the cheese allows it to develop the rind as well nutty, grassy notes. The cheese is matured in containers placed in underground trenches called Hallows and aged between 3-6 months.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Nothing’s betta than chedda (Cheddar Goblin reference)