Cheese

Lovin’ Them Berkshire Blues

Posted by on Feb 8, 2013 in Blog, Cheese, Eat | 2 comments

Lovin’ Them Berkshire Blues

Young people are idiots. At least I was. My biggest crime against intelligence? Saga blue cheese. Listen, I could probably eat Saga today and thoroughly enjoy it. It’s actually pretty tasty. But, what made me such a goddamn dummy was the fact that I thought that foil-wrapped triangle was somehow superior to my peer’s dairy choices. While my friends, fools as well, happily snacked on Babybel and shredded mozzarella (if you can even call it mozzarella), I was at home smearing $3 blue cheese on Wheat Thins and considering myself a culinary genius.     Thankfully, over time, my wallet, taste buds, and food knowledge evolved. Well, let’s be more...

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Kinderhook Creek Kills It

Posted by on Jan 25, 2013 in Blog, Cheese, Eat | 1 comment

Kinderhook Creek Kills It

Sheep’s milk cheeses are sneaky. Very, very sneaky. They don’t come across as the ‘Look At Me’ milk when sitting alongside its goat and cow counterparts. But every time I hand somebody a little sample of a sheep’s milk cheese at the shop, the same process happens again and again: sheer, unadulterated, full mouth bliss.     I’ve been accidentally falling in love with sheep’s milk cheeses for the past year. I remember when I was still a simple cheese buyer, relying on Louise and her dairy knowledge to lead me from Crottin to Mt. Tam to Colston Bassett. One day she handed me a sample of a new blue in the shop –...

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Harbourne Blue – A Goat’s Milk Blue

Posted by on Jan 15, 2013 in Blog, Cheese, Eat | 0 comments

Harbourne Blue – A Goat’s Milk Blue

Alright, this cheese is unreal.  Unlike the majority of blue cheeses that most of us have grown familiar with, Harbourne Blue is made of full fat goat’s milk and the taste it imparts is something clean and tangy and sweet and wonderful.     Robin Congdon of Ticklemore Cheese, in the United Kingdom, has created this beauty, one of only a handful of blue goat’s milk cheeses made in England.   Although dense and firm, it is surprisingly creamy and light.  Culture Cheese Magazine describes this cheese as ‘spicy and assertive’ and one that can ‘overwhelm milder cheeses.’  However, I found the opposite to be...

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Hudson Red Knows The Way To My Heart

Posted by on Jan 13, 2013 in Blog, Cheese, Eat | 0 comments

Hudson Red Knows The Way To My Heart

  Last week, a few new wonderful cheeses made their way into Artisan Cheese Company.  Hudson Red was one of them and I couldn’t be happier about it.     Hudson Red, from Twin Maple Farm in NY, is a washed rind cheese with a beautifully sticky and stinky rind and a soft, creamy, pliable paste.  Say what?  In case you aren’t a turophile (a connoisseur of cheese : a cheese fancier : cheese freak), allow me to give a quick overview of what those terms mean. Washed Rind:  Wiki says ‘Washed-rind cheeses are, during production, repeatedly wiped or brushed with or dunked in a liquid such as saltwater, brine, or...

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Rush Out And Get Your Rush Creek Reserve Before It’s All Gone

Posted by on Jan 4, 2013 in Blog, Cheese, Eat | 1 comment

Rush Out And Get Your Rush Creek Reserve Before It’s All Gone

Umm. Yeah. This cheese is ridiculous. Thanks to my fellow cheesemonger and Artisan Cheese Company shop owner, Louise Converse, I was newly introduced to Rush Creek Reserve. This washed rind beauty  from Uplands Cheese…well, it stinks.  Like legitimately smells funky in a way that might make you question what’s happening inside.  It’s not a foul smell, but it is quite ammoniated and strong, leaving you certain that the inside would follow suit.  But, this cheese is a trickster.  The inside is ooey and gooey and all out glorious. Here’s what Uplands Cheese has to say about it: “Rush Creek Reserve is made only in the autumn, as the diet...

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