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Marigold, also known as calendula or pot marigold, was a popular ingredient throughout medieval and renaissance Europe. In Holland, according to Gerard's “Herbal”, “no broths are made well without dried marigolds.” Marigold gives color and a piquant touch to cheese, soups and stews. In fact, the petals were used to color cheese until annatto was introduced from America. The presence of marigold not only gives a slightly floral hint that complements the flavor of the cheese, but also creates a distinctive presentation with the creamy white color of the cheese sprinkled with orange and yellow flecks of petals. A must try for any lover of Dorothea or Van Dijk.
- Made from pasteurized goat's milk; aged over 60 days.
- Photo depicts whole 10 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
from dolores, CO on 5/5/2009
Comments about Marygold:
this cheese was a substitute for one ordered-when 1st tasted, it was pleasent and at room temperture it was nutty and mild-it relly goes well grated on green vegtables
Comments about Marygold:
I didn't know what to expect when I tried this cheese but I must say I was pleasantly surprised; it is better to let warm to nearly room temp to fully appreciate this cheese. I love it with simple water crackers so it is not overpowered with other tastes. It is lovely with eggs, great on its own or as a before or after dinner treat. I could eat this straight with no problem at all.