What is Poona?
October 27th, 2008In The Gourmet Cookbook’s chapter on cheese they list one called Poona that I have never, ever heard of. It’s described as being an “American original, less runny than Camembert, which it resembles.” Does anyone have any idea what this is or if it’s still made?
October 27th, 2008 at 7:46 pm
Alison, I looked it up online and found this:
“A soft, fermented cheese developed in the 1940s in New York State, poona is fully flavored, and although it looks much like camembert, the color and aroma are closer to mild limburger. These cheeses are round and flat, weigh 12 ounces and are cured for six weeks.”
Hope this helps.