Section 3: Dairy: Items 263 - 366

Please note that I have linked as many of the 1001 to links on the web, such as wikipedia (those that have links are underlined). I have also indicated in italics and bold, the ones that I have tried. I anticipate over the course of the year, writing about each ingredient, but for the purpose of these lists, I felt that a general list was probably the best. If you have any links that I can add, let me know. I'd love to.



Section 3: Dairy

1. Cornish Clotted Cream
2. Creme Fraiche d'Isigny
3. Smetana
4. Cottage Cheese
5. Labneh
6. Sheep's Milk Yogurt
7. Skyr
8. Cuajada
9. Beurre d'Echire
10. Goat's Butter
11. Vologda Butter
12. Cadi Butter
13. Obatzda
14. Mascarpone
15. Ricotta Romana
16. Brocciu
17. Mozzarella di Bufala Campana
18. Crowdie
19. Brillat-Savarin
20. Sakura Cheese
21. Epoisse
22. Vacherin
23. Langres
24. Limburger
25. Herve
26. Camembert Fermier
27. Brie de Meaux
28. Harzer Roller
29. Crottin de Chavignol
30. Rocamadour
31. Picodon
32. Cabichou
33. Triler Grakase
34. Stinking Bishop
35. Torta del Casar
36. Serra de Estrela
37. Reblochon
38. Munster
39. Postel
40. Azeitao
41. Maroilles
42. Taleggio
43. Tilsiter
44. Feta
45. Ardrahan
46. Tomme de Savoie
47. Olomouchke Tvaruzky
48. Hoch Ybrig
49. Selles-sur-Cher
50. Fleur de Maquis
51. Afuega'l Pitu
52. Casu Marzu
53. Yarg
54. Caerphilly
55. Schabziger
56. Gjetost
57. Tete de Moine
58. Halloumi
59. Raclette du Valais
60. Appenzeller
61. Emmentaler
62. Gruyer
63. Mimolette Vieille
64. Aged Gouda
65. Cheshire
66. Cheddar
67. Idiazabal
68. Ossau-Iraty
69. Paski Sir
70. Sao Jorge
71. Boulette d'Avesnes
72. Tartous Shanklish
73. Churpi
74. Moose Cheese
75. Arzua-Ulloa
76. Ubriaco
77. Dry Jack
78. Provolone Valpadana
79. Karak Jameed
80. Xynotyro
81. Fiore Sardo
82. Parmigiano-Reggiano
83. Manchego
84. Pecorino Romano
85. Pecorino di Fossa
86. Leidsekaas
87. Roquefort
88. Bleu d'Auvergne
89. Stilton
90. Smokey Blue
91. Cashel Blue
92. Gorgonzola
93. Cabrales
94. Fynsk Rygeost
95. Leipajuusto
96. Oscypek
97. Parenica
98. Quail Egg
99. Gull Egg
100. Pheasant Egg
101. Goose Egg
102. Burford Brown Egg
103. Pei Dan

40/103 Dairy Tasted
I'm surprised that I am so low on this section but, this is the one section where I am most excited to start tasting. In the last couple of years a plethora of excellent cheese shops have opened in and around Toronto with them importing some really neat cheeses. I can't wait to start talking to some of the cheese mongers and asking them to help me get some of the harder cheeses on the list. It is also going to be the easiest section to involve friends in. So fun to buy 3-4 cheeses and invite some friends around on a Friday night with some wine for a tasting. I can't wait.


I also have found one of my items to taste by accident - Beurre d'Echire. I came across it at Pusateri's on Friday when I stopped in for some fresh squeezed orange juice. Good to know that they have it!
I am not at all surprised to see my lack of tasting in the egg department. I am not such a huge fan of eggs. I am surprised to see that there aren't more varieties of eggs on the list. I can tell you that I am least looking forward to tasting Pei Dan. Even the thought of preserved Chinese eggs repulse me. I can't imagine tasting them.


Happy Tasting