This is a little bit different from my normal reviews. This time, I’m reviewing the Carnival Squash that I didn’t try alone and instead used primarily as a large ingredient in a recipe. The Carnival Squash is basically a colorful Acorn Squash with some sweeter notes. The colorful aspect makes it a frequent sight at…
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The L’Amuse Brabander is a goat cheese from Holland. It is made by the same people who did the L’Amuse Signature Gouda which I reviewed over a year ago. The name sounded familiar to me when I picked it up—I almost thought I had reviewed it. I did not—if I had, I would certainly not…
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As I’ve said in my about area, I’m not a meat eater. I’m a vegetarian. Not because I love animals, want to really save the environment, or whatever, it’s all just for reasons related to my persnickety digestion. Towards the time when I switched to fully abstaining from meat and seafood, I didn’t eat much…
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The Kerrygold Skellig Sweet Cheddar declares itself to be three things. One and Two: It is 100% natural cheese that is imported from Ireland. I’m not going to argue with either of those things. The third contentious point is that it is a Sweet Cheddar. Sweet, as in…sweet. I disagree. The first bite I had…
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The Seaside Cheddar Cheese is not just any cheese, it’s a rugged, mature Cheddar Cheese made in England. When I deconstruct the adjectives at use, I really have no idea what it all means in context of the cheese. What I do know is what I taste. What I taste is not a sharp cheddar like…
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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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Another New Zealand variety of apple, the Koru Apple is a rich red and yellow flushed fruit. According to its website (yes, apples have websites), koru is a Maori word “for the new unfurling fern frond as it unfolds to create a new leaf”. I suppose that explains the little curl insides its apple logo. Yes!…
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The Pazazz Apple’s skin is colored as a burst of red and orange with highlights of yellow that spread across it’s outer layer. This slightly waxy skin breaks apart easily when you bite down into it. The flesh releases this powerful sweet flavor that spreads across the corners of your mouth. This sweetness has hints of tropical flavor to it–think…
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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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