Cheddar cheese is a staple that has such a powerful, sharp flavor that easily has a case for being mixed with some other ingredients, turned into a creamy mixture, and then eaten on bread, crackers, or with a spoon if you’re into that. This concoction can can range from very cheesy in the other meaning (tacky)…
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The Uniekaas Parrano Gouda may be a gouda, but it has some similarities with Swiss cheese. The first being it’s lighter gold color. It could really pass of for a Swiss cheese. Especially when, after slicing, little holes appear. Not The familiarity to Swiss doesn’t end there. On tasting, the Uniekaas Parrano Gouda doesn’t taste…
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The Taleggio Gusto Antico is an Italian cheese that has a creamy inside and frankly homely rind. It looks fuzzy and moldy–because it probably is. Dark fuzzy ridges run across the pale yellow crust of it. While slicing it, I was skeptical. Mold on cheese is perfectly acceptable. The blue in blue cheese is mold.…
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The Moses Sleeper, a curious name, is a typical brie. Typical in the sense that it has a rather…foul smell. That’s expected of a brie cheese. If it didn’t smell bad or mildly repulsive, that would be interesting. But it smells contrary to its taste, so it fits right into the norm of these soft ripened…
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The Coinga Queso Mahon-Menorca, a long mouthful of a name, is a cured Spanish cheese. The rind is thick, red, and waxy. At first I peeled it off the edges of the slices I made before eating, but then I eventually took to just slicing off the rind of areas of the block I knew…
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The first time I tried the Big Ed’s Gouda Cheese Spread was on a cheese tasting platter at a restaurant–don’t worry! This is not a restaurant review, just a cheese review. I’m merely introducing how it was initially presented to me. Which was like this: Big Ed’s Gouda Cheese Spread came clumped together as a…
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Quicke’s Traditional Mature Cheddar is a white cheddar cheese made in England. As you can see, it has a solid body with a few cracks. Its firmness allows it to slice well without completely crumbling apart. Thinner pieces will crumble, however, but that is typical with cheddar. What is atypical about the Quicke’s Traditional Mature…
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The Cabot Classic Vermont Cheddar Cheese is a white cheddar cheese that, as the name suggests, comes from Vermont. The packaging also says that it is “seriously sharp”, and it does not lie. This Cabot Classic Vermont Cheddar Cheese starts off smooth, but then that sharp trademark Cheddar bite comes through and takes over. The…
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The Cave Aged Chandoka is another cheese from the Standard Market Cave Aged program, like the Cave Aged Tomme de Nena and the Cave Aged Pauline. The Chandoka is a mix of cow and goat cheese, in a 70/30 ratio, and is aged for 6 months to a few years. What does that combination of…
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The Standard Market Cave Aged Pauline is a mixed herd cow’s milk cheese from Kentucky that has been aged inside, you guessed it, one of Standard Market’s in-house cave aging facilities. For more information on its details, you can check out Standard Market’s website on their current cheeses and this document specifically. The Caved Aged…
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