Happy not 4th of July!

Hello from a slightly achy wench. Yesterday was super fun. I drank a lot, ate some food, drank more, ate a little bit, and kept on drinking. What can I say, I love rose. I really need to figure out how to do accents. The great thing about going to a party held by cheese people is the lovely selection of fromage. There was Montbriac, Winnimere, and Cana de Cabra. Put a tilde over the 'n'-seriously, how do I do this? Do I need a special program for mac? One of the guests-a non cheese lass-brought American cheese slices. I think it was a joke, but one can never be too sure. It did not go on top of any one's basil and feta lamb burgers. All in all a great time was had. Okay enough about my drinking day. Let's talk cheese.

Today it's Cappelletta. This is a three milk blend from the Piedmont region of Italy. Cow, sheep and goat's milk all come together to make a really lovely little cheese. This is not as tangy as my lovely Robiola Rocchetta. This cheese is a little more mellow. Slight mushroom and straw aromas, milky and creamy as all get out.

Be warned, this cheese is a weeper. Even wrapped up, she leeks moisture, similar to a feta. When we store this cheese we put it in a little dish so the salty liquid doesn't run into other cheeses and make our case sad. Why does she weep? I have no idea. My initial thought is because she isn't pressed and has a lot of whey.

This is a lovely spreadable little round of cheese


I had dried her off a little before taking the picture, and you can see that she's already weeping a bit.


What's going on in the wenchy world? I am working on a few posts for this week including talking about the Cavero meet and greet and a post on a cheesecake recipe I'm working on. I'm also super excited! The countdown is on, in one month I will be in Austin at the ACS! Yippee!