Posted 10 July 2004 - 10:07 PM
Near 1970 in Georgetown, DC, we were able to buy a cheese Chiberta said to be from Basque.
I liked it.
What is the 'cheese making secret' to such flavors?
Are there other cheeses that are similar?
R. Strauss's 'Ein Heldenleben'?
Posted 15 July 2004 - 08:27 AM
The closest cheese to Chiberta is Chimay from the Abbey in Belgium. It is around and it is excellent. Also, good, small-production Mahon from Menorca, though without Chiberta's tiny hole structure. NO, you know what? The closest thing to Chiberta, nay, the identical cheese to Chiberta is Livarot from Normandie, one of the world's most scrumptious foodstuffs. (What was I thinking about?) Bulk, kilo-wheels of Livarot are around in addition to the conventional, true Livarot that weighs 350-500g.
The "secret" (it's no secret) is that this is a style of cheesemaking we call "washed-rind", and I could do a novella about it.