Mamma Angela's Ristorante 40 years of modern italian food and drink

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The Clock-face Cheeseboard

Mamma Angela's 'Orologio di formaggi misti' or mixed 'clockface' cheeseboard

Cheese has been around for a long, long time. It's place of origin is uncertain. It is assumed that cheese was discovered when milk was transported or stored using young animals stomachs which still contained rennet and caused the milk to turn into a curd and whey as a result of the rennet. One thing that is certain is that in ancient Roman times cheese was an everyday food and various cheeses were eaten and enjoyed especially by the elite. During this period the art of making cheese in many different forms, in addition to trading different cheeses from within the empire became an ever more important enterprise.   

Mamma Angela's has a new selection of cheeses!!! It was hard work and we put on a little weight tasting countless local and regional cheeses making the final selection. Our cheeseboard is served on a tradional round wooden board with the cheeses presented for you to eat in a 'clockwise' order of strength.

The finalists for the Clockface Cheeseboard are! 

Caprino fresco di colforcella
This fresh goats cheese is produced on a traditional farm in Cascia ( Umbria ) The goats graze on grass during the warmer months and then forage and eat the wild shrubs and herbs in the winter which during this period gives the milk added spices and perfumes which then transfer to the cheese. The taste of this cheese can be described as sweet but gentle with strong hints of goats yoghurt.   

Roccolo val taleggio
The name 'Roccolo' comes from the characteristic cylindrical structure made of dry stone walls and located in Valtaleggio. The Roccolo is made with cow's milk 'Bruna Alpina', which feed on the green pastures of this area The cylindrical shape is said to help the cheese to mature slowly on wooden boards in cellars full of mildew. This allows the cheese to develop a slightly dry crust and different flavors and scents that gives this cheese it's distinctive flavour.

Caciofiore di columella
This local cheese takes it's name from an ancient testimony written by Columella in "De Re Rustica" (50 AD), this "cheese flower" made ​with the rennet of wild artichoke is an ancient cheese making tecnique. The yellowish crust contains a heart of almost melted cheese, you will experience a unique creaminess and intense slightly bitter flavor and a potent nose.

Vecchio stampo
This local pecorino cheese takes its name from the old-fashioned style processing technique that is still with the old wooden molds that give the cheese its characteristic shape The cheese is treated with oil, sunflower seeds and vinegar and then aged in caves, the humidity of the caves and the special seasoning process give this cheese it's unique taste.

Gran cru conciato in botte
This sheeps cheese is produced during the spring when the sheep graze in the pastures where a variety of herbs all contribute to the final taste. After about 60 days in natural caves during which the cheese forms are treated with oil and vinegar they are then placed in wine barrels with walnut leaves and other herbs. The cheese is then aged for a minumum of 100 days. In Italy this cheese is referred to as a cheese of 'meditation' and it has an intense flavour.

Blu di buffala
This blue buffalo cheese is very particular, made from 100% buffalos milk, this cheese is aged for 3 months in cold, damp huts. During this period the cheeses are salted and turned regularly. The cheese is straw-colored and mottled with it's characteristic greenish-blue mold. The taste is full, sweet and persistent.

So for all you serious cheese lovers, cheese freaks, cheese connoisseurs and normal people who just like trying different cheeses ask for the 'Orologio di Formaggi' when you're here and enjoy.