New Cheeses:
Majorero, Canary Islands
Made from the milk of Majorero breed goat’s or with the addition up to 15% Canarian sheep’s milk, Majorero is a molded cylindrical cheese bearing the imprint of the mold or “plaits” on the sides and the cheesemaker on the top and bottom.  It is white in color when young to a golden yellowish brown when aged.  The surface may be rubbed with paprika, oil or “gofia,” a local sweet wheat flour.

The cheese is creamy, slightly acidic and sharp, with a sweet milk, buttery flavor.  The interior is compact with tiny eyes spread out evenly through the paste and a slightly gummy texture.

Tome Ailine de Vignes , France
This lovely tome – is a collaboration between « maître-fromager affineur » Barthelemy and a new generation of cheese makers at the l’Enilia, l’école de laiterie de Surgères. The cheese is produced at the school dairy, then purchased by Monsieur Barthelemy and aged in his caves.  The cheese is washed with a brine and white wine over a period of two to three months.

The paste is dense with tiny eyes, the texture melting, and best of all - the flavor is sweet, round and nutty, very unlike what one expects of a goat’s milk cheese.