Vermont Goat Log, Calabro Ricotta, and Alisios Cheese impressions

 And now, for another round of cheese taste testing and my results.

The first cheese I tried was goat log, a cylinder-shaped soft cheese log made of goat's milk. While the taste was not bad, it was VERY lactic and acidic, so if you want a mild cheese, this will not be your thing. Would be a good base for a cheese sauce though.

The second cheese I tried is Calabro Ricotta. It is produced in the United States, but caters heavily to Italian customers, with its base in Connecticut. Like any true ricotta, this had a very soft and creamy texture and a mild flavor that makes it go well with practically any meal. My mother and grandmother practically inhaled theirs due to liking it that much.

Be advised, ricotta is very soft and does not last long, so have a container to store it in and keep it well refrigerated.

The last cheese, however, was the most interesting of all. It's another cheese like the Manchego I tried a while back, but where I found Manchego not fun for eating by itself due to a strong earthy and grassy taste, Alisios was a delight. Both are good, but of the two, Manchego is better as part of a meal, while Alisios can be eaten neat and enjoyed as is.

Alisios takes its name from the trade winds of the Canary Islands. It uses a mix of cow and goat's milk in a 70:30 ratio. Its rind is covered with red pimenton paprika, a mild, sweet paprika derived from Spanish sweet peppers.

The taste is interesting. While almost having a Swiss texture, it's closer to Cheddar in taste, with a mild meaty broth taste, and the red paprika adds a fun cinnamon note on the way down. Great as a snack cheese or as part of a cheese board, would definitely recommend it.