diáspora y cultura vasca

En otros medios

In a world competition, out of 3,402, a Petit Ossau-Iraty Basque cheese from Maule, Xiberoa won (en NYT)


A French Cheese Takes the Title. Esquirrou, the winning cheese, is made from the unpasteurized milk of black and red-faced sheep.

Enlace: The New York Times

Front Burnerm by Florence Fabricant. At the World Cheese Championships held last month in Madison, Wis., the grand prize winner was Esquirrou, a sheep-milk cheese from France’s Basque region. Despite the hundreds of cheeses produced in France, it was the first time a French cheese had been crowned. There were 3,402 cheeses in the competition. The cheese, made from the unpasteurized milk of black and red-faced sheep and aged for six months, has a pale amber rind and delivers a toasty brioche scent with herbaceous notes. Its texture is smooth, on the firm side; it has a lingering, nutty flavor; and it melts beautifully: $32 a pound at Dean & DeLuca stores in New York.

« anterior
siguiente »






Las más leídas

Últimos comentarios

© 2014 - 2019 Basque Heritage Elkartea

Bera Bera 73
20009 Donostia / San Sebastián
Tel: (+34) 943 316170

jaurlaritza gipuzkoa bizkaia