At Dorignac’s Food Center, we carry 14 different types of blue cheese and more are on the way. Our blue cheese is made with cow’s milk, sheep’s milk and coming soon goat’s milk.
Just in time for Creole tomato season, our fresh mozzarella is sure to make any tomato and mozzarella salad a sure delight. Mozzarella is a “pasta filata” cheese, which is made from curds that are stretched and pulled like taffy under warm water to create a unique texture. After cheddar, mozzarella is the most requested cheese in the US market.
At Dorignac’s Food Center, we carry mozzarella made from cow’s milk and buffalo’s milk.
Country and Region of Origin: France, Ile de France region.
Types of Brie at Dorignac’s: Cow's milk, Double Cream, Triple Cream, Pepper, Herb, Blue, Mushroom, Garlic and Goat’s milk.
Texture: Soft and creamy.
White and edible.
Tasting Notes: Mild, creamy with hints of mushrooms.
Wine Pairing: Pair it with Beaujolais Nouveau, Chardonnay, and sparkling wines.
Serving Suggestion: Due to its mild flavor, Brie goes well with most fruits, nuts, crackers and breads. It oozes deliciously when heated.
Manchego cheese is the most important and well-known sheep’s milk cheese in Spain. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds, which imprints a zigzag pattern along the side of the cheese. The small wooden boards, used for pressing the cheese, also imprints the typical wheat, ear pattern on the top and bottom. The true Manchego cheese, however, is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. Today, there are two types of Manchego cheese: the farmhouse type, made with unpasteurized sheep's milk and the industrial type, made with pasteurized milk. Antipasto anyone? Manchego cheese can be served with olives, sun-dried tomatoes, crusty bread and a robust red wine or a dry sherry.