Garlic

Once you start eating it, you can't stop!

DESCRIPTION

The temperature range of Okinawa is almost identical to the coastal area of Sardinia. In January, the coldest it gets in both areas is about 6C, and in July about 30C in Sardinia and a little hotter 31C in Okinawa.

The big difference is the humidity. In the warm/hot season, Okinawa is very humid. But this is very helpful. The basis of cheese is mould and mould loves humidity!

The temperature range and high humidity are what make Okinawa the perfect place to make cheese!

Sardinia is famous for cheese, as Okinawa will be. One of the well known cheeses made in Sardinia is Pecorino. Made from sheep milk - pecora means sheep in Italian - this wonderful cheese makes use of a thermophilic (high temperature) cheese culture.

We adapted the Sardinian recipe for pecorino to use the milk from our cows. It should therefore really be renamed "Vaccarino."

We use this cheese as a base for many of our cheeses, including our Garlic cheese.

At the end of the process, when salt is added to the curds, we also add powdered organic garlic. As you lift the cheese to your lips, you are greeted with the enticing aroma of garlic, making this a perfect cheese for any alcohol. Probably not so good on a first date though, unless you are both eating it, that is.

SERVING SUGGESTIONS

This cheese loves beer and goes equally well with wine, preferably red. Slice a raw onion and put it in salt water for 30 minutes or so. Then put the onion in a cloth and squeeze the water out of it. Eat the onion with a slice of Garlic cheese. This goes very well and the added crunch from the onion really works.

Pairing stronger cheeses with stronger drinks is generally a good idea and so this cheese pairs well with whisky, awamori or any spirit, a stronger beer, such as an IPA or a red, rather than white wine.

Similar to: Cheddar
Often ordered with: Black Pepper, Kohaku Smoked Cheese, Garlic