This week I did not bring in any complex cheeses, cheeses with ulterior motives, or even any aromatic cheeses.  There are, however, four strong, delicious cheeses that everyone agreed was one of the best showings in a long while for SCT.

I suppose we’ll start with today’s favorite, albeit by a slim margin.  The Sartori BellaVitano is always a crowd pleaser.  It has a light flavor that is creamy, buttery and salty with a smooth texture and an aroma that is both nutty and floral.  I know that I’ve said it before, but everything that Sartori makes is splendid and you would be doing yourself a favor if you happen to find any one of their offerings.

First runner up is Cabot’s Seriously Sharp Cheddar.  My only issue with this cheese is that it calls itself Seriously Sharp, yet I did not feel it in the hinge of my jaw.  It is a damn fine cheddar.  One of the best that I’ve ever had, in fact.  But it does not aspire to Ginsu Knife level sharpness.

Tied with the cheddar is Parrano Originale.  This is a semi-hard Italian cheese that is almost like a hard, aged swiss.  Very nutty, and salty enough to have little crystals in it, this cheese is just amazing.  The rind is well developed giving it two distinct personalities depending on whether you take a chunk from the middle which is softer and milder, or one of the edge pieces for the full effect.

Lastly is the Landana Chili Pepper Gouda.  Landana makes some wonderful gouda and the base of this cheese is no different.  I had anticipated a spicy hot cheese, but the chili peppers provide a ton of flavor, but very little heat.  Scrumdiddlyumptious, but didn’t scratch the Flaming Food Itch.

Until next week, stay cheesy!