Posts filed under 'cheese review'
From www.artisanalcheese.com:
Le Moulis is a firm, moist cow’s milk cheese made in a small mountain creamery high in the Pyrenées. The Pyrenées is generally known as a haven for delicious sheep’s milk cheeses – Moulis is a cow’s milk rarity. Its rustic natural rind lends a distinctive earthiness to Moulis’ more dominant buttery, eggy flavors. Pair Le Moulis with Cabernet Sauvignon, Merlot, or Port.
The cheese snob says: Very interesting strong flavor. A
The casual cheese eater says: Yummy. B
April 26th, 2008
For more info check out the cheese maker’s web site.
The cheese snob says: A mild blue. Intriguing yellow color. B
The casual cheese eater says: An edible blue. C
April 26th, 2008
The cheese snob says: Wonderfully creamy. A
The casual cheese eater says: More please. A
April 26th, 2008
The cheese in the middle is Ossau au Piment d’Espelette.
From www.artisanalcheese.com we read:
Ossau au Piment d’Espelette is a paprika-dusted sheep’s milk cheese made in the French Pyrenees. This variety is lightly coated in AOC-protected Piment d’Espelette, the famous Basque paprika. The nutty, sweet and toasty characteristics of the cheese are augmented by the brightness and warmth that the pepper imparts. Pair with Zinfandel, Tempranillo, or Syrah.
The cheese snob says: Delightful. The paprika does add an additional dimension to the cheese. A
The casual cheese eater says: More please. A.
March 8th, 2008
The cheese on the right is Cantalet.
From the www.artisanalcheese.com description:
Cantalet, an ancestor to British Farmhouse Cheddars, is a cow’s milk cheese from Auvergne, France. It is weighty, moist, creamy and just subtly sharp with a very defined sweet and milky quality. Pairs well with Merlot, Pinot Noir and whites from Sauvignon Blanc to Gewürztraminer.
The cheese snob says: Definitely reminds you of a farmhouse cheddar, but I prefer the child rather than the parent. B
The casual cheese eater says: More please. A.
March 8th, 2008
The cheese on the left is Bra Tenero.
From the www.artisanalcheese.com description:
Bra Tenero is a cow’s milk cheese from Piedmont region of Northern Italy. Bra Tenero, a younger and softer cheese than its cousin Bra Duro, has a semi hard texture and a dense, slightly piquant flavor. Pair this cheese with a Cabernet or hearty Italian red.
The cheese snob says: Description is spot on, and the cheese is wonderful. A
The casual cheese eater says: More please. A
March 8th, 2008
The cheese snob says: A fine somewhat crumbly version of the more traditional Pecorino. A modest B.
The casual cheater says: Nope. Did not like.
November 12th, 2007
From www.artisanalcheese.com:
The Old Chatham Shepherding Company’s Hudson Valley Camembert is a creamy, soft-ripened square made from the milk of Old Chatham’s herd of 100 East Fresian sheep combined with hormone-free cow’s milk from a neighbor’s farm.
The cheese snob says: Camembert is a delightful cheese in general, although somewhat generic these days thanks to mass production. Nonetheless, when I tried this cheese I was reminded that there is a difference between something that is well done, and something that is mass produced. B+
The casual cheese eater says: Not a big fan of camembert in general, but this was pretty good B.
November 11th, 2007
My wife believes that my cheese reviews are a form of porn.
She’s probably right. My reviews provide pictures and descriptions with the sole intent of evoking an emotional response.
Unlike real porn, you can get the real thing by just going to http://www.artisanalcheese.com
July 14th, 2007
From www.artisanalcheese.com:
Fiscalini Bandaged Cheddar is the product of master craftsman Mariano Gonzalez, who perfected his art at Vermon’ts Shelburne Farms developing one of the first domestic bandaged-wrapped cow’s milk Cheddars. Fiscalini Bandaged Cheddar is a true American farmstead cheddar and sings with a luxurious balance of buttery, grassy and savory flavors. This cheese is one of the few American cheddars that can compete with the famed cheddars of Neal’s Yard Dairy in England. Try this cheese with crisp apples, or toss a handful into pie crust for a truly sensational apple pie. Pair with an American Craft Ale or wines such as Pinot Noir, Gamay, Zinfandel, Chardonnay, and Grenache.
The cheese snob says: Whenever I fly through heathrow I buy a ridiculous amount of Cheddar that I must eat in the airport and in the flight home to avoid confiscation. There is something about English cheddar that simply makes it taste better. When I tried this cheese, something of that English cheddar was brought to mind. Now that I re-read the review, I am convinced that that memory was authentic. This is what cheddar is supposed to taste like. A
The casual cheese eater says: More please. A+
July 14th, 2007
Previous Posts
