New Manchego!

Saturday, April 7, 2012
By Colin

Just got a manchego from Valley Shepard Creamery, a New Jersey cheesemaker. I bought it at the Union Square Green Market. Looking forward to trying it out tomorrow. Stay tuned for my highly regarded opinion… »

Robiola Bosina – a seriously good soft cheese

Thursday, March 11, 2010
By Colin

So, this Robiola Bosina cheese is nice, man.  I was pleasantly surpised.  Picked it up at Gourmet Garage on sale for $14.99 a pound – yeah, on sale.  Normal price is $24.99 a pound.  Not cheap. But man is it good.  Melt in your mouth softness, a nice smooth taste.  I wolfed my little... »

Ford Farm Coastal Cheddar

Sunday, October 4, 2009
By Colin

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.... »

Fiscalini Cheddar – the fiscally irresponsible cheddar

Thursday, September 24, 2009
By Colin

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,... »

Roth Private Reserve – the cheese they named like a scotch…

Thursday, September 17, 2009
By Colin

… 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... »

Worst Fake Cheese Ever

Wednesday, September 9, 2009
By Colin

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

Sunday, August 23, 2009
By Colin

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

Sunday, July 19, 2009
By Colin

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.... »


Friday, July 17, 2009
By Colin

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... »


Sunday, July 12, 2009
By Colin

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. »