Dear fellow food-lover,

Welcome to The Cheese Plate, a monthly email from Oldways with curated information about different types of traditional cheeses, with ideal pairings. We hope  The Cheese Plate will be a great guide to put wonderful traditional cheeses on your plate.
Mediterranean Cheeses
This month The Cheese Plate is serving you three Mediterranean traditional cheeses. These cheeses are wonderful options for the next time you need a cheese to elevate a mezze or to amplify the flavor of a Mediterranean meal!
Parmigiano Reggiano (Italy)
Nicknamed the "King of Cheese”, Parmigiano Reggiano is as versatile as it is delicious. Its buttery flavor works well as an ingredient in recipes when it’s younger. As it ages, it develops a nutty flavor that tastes incredible on its own. Break off a small chunk and take a bite ⁠— no preparation needed!
 
One of the most recognized cheeses in the western world, it’s made with raw milk, in copper vats, aged on wooden boards, and uses native cultures. Watch how it's made .
 
Pairing: For a scrumptious treat, accentuate Parmigiano Reggiano's umami flavors with a few sweet drops of Aceto Balsamico Tradizionale.
Rey Silo (Spain)
Rey Silo has the distinctive floral flavor of summer milk, making it a perfect topping on a fresh salad of ripe tomatoes and summer vegetables. Or, enjoy a slice for dessert with a glass of wine and little honey.

Rey Silo cheese is produced in the Asturias region of Spain. Made with raw milk from cows that graze in verdant meadows, and aged in caves, the resulting texture is chalky and it fills your mouth with a full bodied flavor that has hints of clotted cream.
Lesbos Island Feta PDO (Greece)
Crumble Lesbos Island Feta PDO on a salad, use it to fill Greek-style savory pastries, or eat it alongside fresh fruit (watermelon and mint is a winning combination!).

Essex Street Company sources this special feta from Agra, a village on the island of Lesbos, Greece. Visit a specialty store to try it, and experience how it literally melts in your mouth.

Pairing: A light olive oil drizzle and cracked black pepper bring out the cheese's subtle flavors of milk, fermented yogurt, and a hint of salt (from its brine).
Featured Pairing: Aceto Balsamico Tradizionale
Produced only in Moderna and Reggio-Emilia, Aceto Balsamico Tradizionale is considered a national treasure in Italy. Recognized with a Protected Origin Designation (PDO), it is like no other vinegar you will ever taste. While most vinegars start as wine, it is made from the fresh juice of grapes and aged in progressively smaller barrels where it mixes with older batches. The resulting sweetness and rich flavors make it a wonderful pairing for Parmigiano Reggiano.
Includes an unforgettable visit with a family that
produces a very special raw milk halloumi!
November 10-17, 2019