Blanca Bianca

In August when the newly formed Dallas Slow Food Convivium announced that it would be holding a raw-milk cheese tasting in October, Paula Lambert didn’t want to be left out. Instead, she rose to the occasion and volunteered to make a raw-milk cheese just for the tasting. Because raw milk cheeses must be aged for a minimum of 60 days, that gave Paula just the time she needed to create and produce a new cheese.
Several decisions had to be made: what kind of milk to use and what kind of cheese to make. Paula decided upon cow’s milk. She determined that the aged cheese would be washed with white wine daily during its aging process. She decided that the cheese would be semi soft rather than a harder cheese. She decided that the cheese would be small so that it would mature more rapidly. Then Paula and her cheesemakers at the Mozzarella Company carefully crafted the new cheese and set it aside to mature.
It was premiered at the Slow Food Raw Milk Cheese Tasting on October 23rd, and it met with approval.
It is a cheese with a lovely golden brown rind and a creamy white semi-soft interior. It is mellow and flavorful. The white wine wash gives the cheese an elegance and subtleness. It is a wonderful cheese for accompanying wine. It is delicious with cured meats such as salami and hams. It pairs nicely with olives and other accompaniments such as roasted nuts, dried fruits and chutneys.

	In August when the newly formed Dallas Slow Food Convivium announced that it would be holding a raw-milk cheese tasting in October, Paula Lambert didn’t want to be left out. Instead, she rose to the occasion and volunteered to make a raw-milk cheese just for the tasting. Because raw milk cheeses must be aged for a minimum of 60 days, that gave Paula just the time she needed to create and produce a new cheese. Several decisions had to be made: what kind of milk to use and what kind of cheese to make. Paula decided upon cow’s milk. She determined that the aged cheese would be washed with white wine daily during its aging process. She decided that the cheese would be semi soft rather than a harder cheese. She decided that the cheese would be small so that it would mature more rapidly. Then Paula and her cheesemakers at the Mozzarella Company carefully crafted the new cheese and set it aside to mature. It was premiered at the Slow Food Raw Milk Cheese Tasting on October 23rd, and it met with approval. It is a cheese with a lovely golden brown rind and a creamy white semi-soft interior. It is mellow and flavorful. The white wine wash gives the cheese an elegance and subtleness. It is a wonderful cheese for accompanying wine. It is delicious with cured meats such as salami and hams. It pairs nicely with olives and other accompaniments such as roasted nuts, dried fruits and chutneys.
	Price: $18.70/lb.