Day 462 : SCS Version 4.0, Dispatch #2 - Better late than never..

Yesterday was one of those days where the entire day escaped me and I did not have the time to write to you, my dear Fromagical readers so for that I am sorry. But fret not, we will be catching up with our State - Country spotlight along with today's post now.

So what of our Portuguese and Massachusetts friends this week? For this month of SCS spotlight, I am trying to provide you with a sequential cheese tasting as opposed to jumping from a blue cheese to a goat's cheese to a washed rind cheese -- a different approach.

Smith's Country Cheese is classic New England -- located in Winchendon, Western Massachusetts,
they craft their own farmstead versions of gouda, havarti, and cheddars. I know what you might be thinking, that's not very original but their aged gouda is an award winning -- nutty and creamy with a sensual smoothness that rivals their across the pond counterparts. Crafted with farm fresh cow's milk, this cheese is embued with that fabulous Massachusetts terroir.

Image courtesy of http://smithscountrycheese.com/

And what of its Portuguese counterpart?

How about Serra de Estrela, named for the highest mountain range in Continental Portugal. Raw sheep's milk is coagulated with cardoon thistle and salt into scrumptuous wheels of semi-soft, luscious cheesy goodness contained in a leathery cloth exterior rind. Funky and raw with a nice barnyardy farmsteady bite, this cheese will delight. Enjoy with a nice crusty baguette and a minerally white wine. When young, this is the sort of cheese that you can just dip bread into, it is soooo fantastically gooey!

Image courtesy of http://www.portguesefood.co.uk/