food

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.... »

Havarti

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... »

Morbier

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. »

Blue Gouda from the Stonyman’s Walnut Hill Farm

Tuesday, July 7, 2009
By nickR

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

Tuesday, July 7, 2009
By nickR

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... »

American-made ‘Epoisses’ vs Epoisses de Bourgogne

Tuesday, July 7, 2009
By nickR

If you go to Stonyman’s Walnut Hill Farm, or any of the other Stonyman farms in Washington, VA, you’ll be able to find a small variety of locally-made cheeses.  One of their cheeses, their American-made ‘Epoisses’, made in the style of the French ‘Epoisses de Bourgogne’ cheese, smells stinkier than it tastes, but is not... »

Brebidou Coupe

Sunday, May 17, 2009
By Colin

A great cheese.  Very soft, very creamy, not at all bland.  Just enough stinky to make you keep chewing it between your teeth, long after it’s ready to go down.  Fairway says it with more taste on its label: “Extremely luscious sheep’s cheese from south west France.”  If you like d’Affinois, but feel it... »

A Favorite Cheese

Thursday, December 11, 2008
By Colin

Some would say that any bad smelling cheese must also taste bad.  Not me.  I’ll eat the reekiest, foulest smelling cheeses, and give their taste an objective, unbiased evaluation.  I’ve found many a good cheese this way, and I have a weakness for good cheese.  I know from experience that a pleasant smelling, or... »