cheeses
Ford Farm Coastal Cheddar
Nothing profound occurred to me while eating this cheese. It’s a good cheddar. Good with apples. A little dry with bread — but most cheddars are, aren’t they? Apparently, sea salt crystals are added during the maturing process. Hmm. Nibbling here on the last few crumbs, I guess I can taste a little saltiness. Not bad. Nothing... »
Fiscalini Cheddar – the fiscally irresponsible cheddar
Yes, fiscally irresponsible because at $19.96/lb, it’s hard to feel smart about chewing on this cheddar. Nonetheless, this is a good cheddar. A very good one. It is sharp, strong, not stinky, moist but definitely not soggy. Goes great with an apple. If you’re going to serve cheddar on a well dressed cheese plate, and... »
Roth Private Reserve – the cheese they named like a scotch…
… and pretty much market like one, too. Here is the Fairway description: “Crafted in copper vats and aged on wooden boards in the Roth Kase cellars. Made with raw cow’s milk. This washed-rind cheese celebrates the Swiss heritage of the Roth family while capturing the unique territory of southern Wisconsin. Aged over 12 months.” Yes. Yes.... »
Worst Fake Cheese Ever
Italico, a domestic Taleggio. In other words, a US attempt to copy a very good Italian cheese. FAIL. BOMB. No flavor but for the flavor of mush in your mouth. Chewy, with no enjoyment of the chew. Seriously, the only reason this cheese is not bland is because it leaves a bad taste and... »
Un Chimay Trappiste
You never know what you’re gonna learn when you decide to research your cheese. I bought a small piece of Chimay from Fairway. It was good. Had that chalky skin taste. I’m not too wild about that. It’s soft and creamy. A strong taste. The piece I had was pasteurized cow’s milk. Hopefully one... »
Queso La Leyenda
The Legend, apparently. Made of raw sheep’s milk, which makes it quite flavorful. This is a good cheese. After it has been made, it is marinated in an herb infused oil for around two weeks. So, in addition to the yuminess of the cheese, you get all those thyme, taragon, and rosemary flavors. Kind... »
Havarti
A Danish cheese. Pasteurized cow’s milk. Approaches bland. Not something I would serve up by itself to guests. But I could see it sliced thin in a ham sandwich. Has many small holes (bubbles), no rind, and is yellowish, like a pale gruyere. I had the “lite” kind. I guess I can’t... »
Morbier
This is a semi-soft, French cheese. The piece I devoured was made of raw cow’s milk. Somewhat sharp, but not a horrible odor or taste. I really like it. It has a thin blue layer halfway up, dividing the lower and upper halves. That’s how I would recognize it again. »
Blue Gouda from the Stonyman’s Walnut Hill Farm
Recently, I tried a Blue Gouda from the Stonyman’s Walnut Hill Farm and was very pleased by its taste. It was made from raw cow’s milk and aged for over 60 days. I found Blue Gouda to be surprisingly different and much more interesting than a regular Gouda. The Blue Goudas I’ve tried are more... »
Valdeon
Valdeon is a salty, tangy, Blue cheese from Spain made from cow and goat’s milk. It might cause you to cough, like a sharp, hardened Chevre cheese. A child might even characterize the Valdeon as ’spicy’. It’s a cheese you can’t have more than a few tastes of even if you consider yourself a... »
