Tag Archive | Alpine
Science on Cheese Terroir
Given my recent reviews of three Swiss and a German Alpine cheese, here’s timely news via Cheese Underground regarding now quantifiable differences in cheese flavor profiles based on where and they eat. Not surprising but good to read. Jeanne Carpenter writes, “Following up on a Wisconsin report expected to be published later this month that […]
Round 2: Birth of A Cheese – Jasper Hill’s new cheese has a name, and some work to do.
It’s been a long wait! Almost four months ago, I wrote the first review of a new cheese in development by Jasper Hill. Those of us around the country participating in the 2012 Birth of a Cheese study with Culture magazine were sent three differing samples of baby cheese. We can’t say that our feedback […]
Beeler Napfkäse
Cheese: Rolf Beeler Napf Bergkäse Who: Aged by Rolf Beeler Where: Lucern Canton, Switzerland Milk Type: raw, cow Texture: firm and smooth, not grainy Rind: washed Shape: 16lb, 2 1/2″ tall flat wheel Flavor: deeply nutty, buttery, full cream, cured/aged meat For more than 30 years, Swiss Mâitre Fromager, or master cheesemonger, Rolf Beeler has […]
Cheese Review: Marcel Petite Fort St. Antoine Comté
Cheese: Marcel Petite Fort St. Antoine Comté Who: Fromageries Marcel Petite Where: Grange Narboz, Jura, France Milk Type: cow, raw Texture: firm (varies widely from cheese to cheese – this week’s wedge was lightly crystalline) Rind: natural Shape: enormous, flat, ~80-110lb wheels Flavor: Again, can vary widely; this wedge was fairly mild, pronounced caramelized onion, green […]
Wedge in the Round chosen to test a new cheese from Jasper Hill!! 2012 Birth of a Cheese panel
Your humble blogger with ambitions of one day running his own cheese shop is among a few from around the country chosen to test samples of a new alpine style cheese currently in development at Jasper Hill Farm. The 2012 Birth of a Cheese event is run by the nation’s leading Cheese magazine, Culture. Thanks […]
Ascutney Mountain
Who: Cobb Hill Cheese Where: Hartland, Vermont Milk: Jersey cow, raw Rind: natural Texture: firm Shape: 10lb, 10″x5″ wheel Flavor: mild, buttery, sweet cream, hazelnut, fresh mushroom As I continue down this journey of cheese-learning there are few things as dissatisfying as trying a well-known, oft-revered cheese for the first time only to find it […]
