"Cardoon" Quotes from Famous Books
 ... made with mixed goat and sheep milk. The method of curdling without the usual animal rennet is interesting and unusual. The milk is warmed and curdled with vegetable rennet made from the flowers of a local thistle, or cardoon, which is used in two other Portuguese cheeses—Queijo da Cardiga and Queijo da Serra da Estrella—and probably in many others not known beyond their locale. In France la Caillebotte is distinguished for being clabbered with chardonnette, wild artichoke seed. ...
— The Complete Book of Cheese • Robert Carlton Brown |
