{"id":31952,"date":"2017-11-05T08:00:20","date_gmt":"2017-11-05T13:00:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31952"},"modified":"2019-06-06T10:09:56","modified_gmt":"2019-06-06T14:09:56","slug":"cheese-day-anabasque","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-anabasque\/","title":{"rendered":"Cheese Of The Day: Anabasque"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n

ANABASQUE<\/b><\/h2>\n

\"\"<\/a>|Ana-bas-k|<\/p>\n

Striking that just-right blend of fruity and salty, <\/span>Landmark Creamery<\/span><\/a>\u2019s Anabasque is one munchable wedge. Made by a pair of cheesemaking Annas, <\/span>Anabasque<\/span><\/a> is a Wisconsin homage to traditional Ossau Iraty from Spain\u2019s <\/span>Basque Country<\/span><\/a>.<\/span><\/p>\n

Expect sweet aromas, mild hits of salt, a clean finish, and a pleasant hint of sheepy flavor from this ewe\u2019s milk cheese. Cave-aged for at least three months, the cheese holds a firm and hearty texture below its rust-colored rind, the result of light washings with a <\/span>Brevibacterium linens <\/span><\/i>solution.<\/span><\/p>\n

For a solid winter warmer, sub-in Anabasque for Ossau Iraty in this stick-to-your-bones <\/span>polenta soup<\/span><\/a>. For a lighter approach, <\/span>porky pepperettes<\/span><\/a> turn a wedge of this cheese into a no-nonsense meal; or with sliced figs and a handful of Marcona almonds\u2014finger food to kick off your next dinner party. A cheese for all seasons, we think Anabasque pairs just as well with both fruity reds and hard ciders alike. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Our cheese of the day for you turophiles is Anabasque. Cave-aged for at least three months, Anabasque holds a firm and hearty texture.<\/p>\n","protected":false},"author":11,"featured_media":31954,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[1627,12637,1683,1628,1629,12638,978],"coauthors":[842],"class_list":["post-31952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-anabasque","tag-basque-country","tag-comfort-food","tag-landmark-creamery","tag-ossau-iraty","tag-polenta-soup","tag-wisconsin"],"acf":[],"yoast_head":"\nCheese Of The Day: Anabasque - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-anabasque\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Anabasque\" \/>\n<meta property=\"og:description\" content=\"Our cheese of the day for you turophiles is Anabasque. 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