Consider Bardwell Farm is one of my favorite American cheese makers- great people, great history, great cheese. Here we have two of their best, the aged, alpine-style Rupert and the Italian toma-style Pawlet. Both were featured last year for American Cheese Month and Consider Bardwell was kind enough to ship me this year’s cheese for […]
The good peeps and sheep(s) of Old Chatham Sheepherding Company get featured twice this American Cheese Month! Earlier, in cased you missed out I looked into their luscious “Kinderhook”. Give that review a visit to learn more about this operation. Next up, is rich and tangy Ewe’s Blue: Ewe’s Blue is made in the Roquefort style […]
Fresh goat cheese. Wrapped in maple leaves. Bourbon. Smoked over alder and hickory. Need I convince you more? River’s Edge, from the Central Coast Region of Oregon tells how they make these delicious little cheeses: “To make our Up In Smoke, we start by wandering through the woods that border the pastures, gathering big-leaf maple and […]
A snappy/lightly chewy rind gives way to a dense, smooth and somewhat chalky paste with a cream line that develops beneath its ashy bloomy rind as it ages. Haystack Peak from Haystack Mountain Goat Dairy is a tangy, citric goat milk cheese, It’s rich, lightly salty, earthy with a mineral finish. REALLY delicious! Jim Schott […]
Thanks to the many traditional European, especially Basque, cheeses made from sheep milk I’ve long known the magic that the milk of a humble ewe can impart in cheese. The Europeans have known this, known it for many centuries. Ossau Iraty, Pecorino Abbaye de Belloc, Fiore Sardo, Berkswell… and of course, true Roquefort. I love […]
Oh say, can you see?