Etorki Cheese

Description: Etorki is a cheese made in the Basque country. It is made from pasteurized sheep's milk and pulp pressed, not cooked, ... more

Etorki Cheese ... then matured for seven weeks. For those allergic to cow's milk, Etorki can be substituted for Gouda or Cheddar when cooking with cheese.

Newest Review: ... full of flavour. Etorki is made in the basque department of Pyrenees Atlantiquen in the town of Mauleon, much of it's ... more

... flavour is down to the black-headed ewes "Manech" who graze in the area. It has a yellowy brown rind like the colour of the one belonging to Port Salut, it is edible, hard at fist but very tasty. It is best eaten with light weight bread and traditionally combined with jam, though I'm very against this bizarre mountain habit (the same is done in the Polish Tatry Mountains and Bulgaria) of combining sheeps cheese with jam, it makes me feel sick and I settle for Branston pickle! Each ball of cheese is created by ha...more

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Etorki Cheese: Order some Etorki on your walkie talkie! (194 words)
by - written on 28/08/08 (Very useful, 29 readings)
Rating:

Whilst I'm on about very plain flavoured cheeses, I will talk about one of France's more plain cheeses. Considering the french wizardy ways with cheese though, the subtle mildness is still full of flavour. Etorki is made in the basque department of Pyrenees Atlantiquen in the town of Mauleon, much of it's flavour is down to the black-headed ewes "Manech" who graze in the area. It has a yellowy brown rind like the colour of the one belonging to Port Salut, it is edible, hard at fist but very tasty. It is best eaten with light weight bread and traditionally combined with jam, though I'm very against this bizarre mountain habit (the same is done in the ... Read the complete review

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