Sorry about missing last week! I was at the dentist for routine maintenance. I think that I more than made up for it this week, ’cause it was amazing.
Starting with the wedge on the left we have Stella Aged Asiago. The only thing that I wish that I’d had was some honey to go along with it. It has all the nuttiness of Asiago, coupled with the saltiness that aging brings out. It was like the best of Asiago smashed together with the best of Parmigiano. Absolutely supurb.
The block on the left is Les 3 Comtois Comté. Good grief was that an incredible cheese! It was not as strong smelling as Liberté’s Compté, but still had a very strong flavor that is almost like Emmental². Super nutty, with a slightly grainy texture, this cheese knocked my socks off.
The last cheese that looks like a layer cake is Clawson’s Huntsman. It is two layers of Blue Stilton sandwiched between layers of Double Gloucester, and the two go hand in hand. Clawson’s Blue Stilton is one of the strongest blues that I’ve ever had, so you get a really sharp, blue funk coupled with the creamy, buttery, mild cheddar flavor from the Double Gloucester and it adds up to a symphony of delight for your taste buds. This one was by far the best of the day, and that is really saying something given the quality of the other two cheeses.
Until next week, stay cheesy!
Sorry for the brevity, but today was exceptionally busy.
We had Cabot’s Tomato Basil Cheddar, Beehive’s Seahive Sea Salt and Honey Cheddar, Wyngaard’s Black Pepper Affiné, and Marcoot Jersey’s Creamy Havarti. All of them were exceptional, but the Black Pepper Affiné and the Sea Salt and Honey Cheddar really stood out!
Oh, and as an update, next week will be curated by Pastor Barb due to my having a dentist appointment. I’ve already dubbed next week Stinky Teeth Tuesday.
I went a little crazy this week. Well, a little crazier, I suppose would be the proper term. Not just cheese, but crackers, mini-toast, and even fancy salami! It was worth it.
Starting off with the soft ripened cheese on the left, we have Port Salut. Far and away the favorite of the day, this rich, buttery, tangy cheese was absolutely delightful when spread on toast or crackers and paired well with the salami. A whole mess of people came back for seconds or thirds on that one. It was a good thing that we had both crackers and toast!
To the right of the salami and toast we have Van Kaas Mediterranean Gouda. It is a standard (yummy) gouda with tomatoes, olives, garlic, and a few other herbs thrown in, leaning heavily on the garlic and tomato for its flavor. Guaranteed to keep away vampires, your enjoyment of this cheese will really depend on how much you like garlic. I happened to love it.
Lastly, we have Manchego, a firm sheep milk cheese from Spain. It has a very mild, salty flavor, with a smooth texture. This one also went quite well with the salami, and there are a couple of people here who claim it as their all time favorite. While I don’t go that far, it is a lovely cheese, and I look forward to chopping it up and having a couple of cubes every time I bring it in.