Beemster Graskaas

 

Beemster Graskaas

 

Oh Happy Day, Oh Happy Day…The lady brought home a new Beemster Cheese and this Feline Foodie is one happy cat…

“Graskaas” means “Grass Cheese”. This cheese is so named as it is made from the first milkings when the Beemster cows return to the grassy Beemster Polder (land below sea level reclaimed for farming) after a winter without grazing. The lush young grasses of the Polder give the milk a special creamy flavor and that flavor shines through into this cheese.

It is said that the cows literally jump and rush through the Polder because they are so excited to be outdoors again…I do the same thing when the rainy season is over in the Pacific Northwest…Beemster cows, “Word!!”

It is a young cheese (aged one month); only available in late June and into July in the United States. With only about 2000 wheels produced each year, this cheese doesn’t last very long. If you see it; don’t wait; it’ll be gone the next time you look for it…like that thing-a-ma-gig you see at Costco…

This Gouda-style cheese is a lush yellow with a green wax rind. At room temperature it’s creamy in texture and so buttery it melts in your mouth. The taste is on the mild side and oh so delish. Kids will love this cheese as its flavor is quite “kid-friendly”.

My only regret is that the wedge was too small for me to get seconds…however, I did notice that The Lady and The Man got seconds…what’s up with that? I’m the feline foodie around here; I do all the heavy lifting…but The Lady and The Man seem to get all the “perks”…it’s just not right…time to ask The Brain for advice on how to wrangle these two humankinds…

This is the fourth Beemster cheese I have enjoyed. You can read my othe reviews here.

I give Beemster Graskaas 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions:  It’s hard to think of anything you can’t do with this cheese. It’s sublime alone as a snack; the way I sampled it. It would go really well with those green, seedless grapes that The Lady eats as a snack. My bet is that it would kill in a grilled cheese with a mild Anaheim chili added. In mac n cheese it might create a riot when it’s gone…

Wine Pairings: Washington State’s Kiona Winery Award-Winning red Mountain Estate Dry Riesling

Beer Pairings: Bridgeport’s Award-Winning ESB

Source: Pasteurized Cow’s Milk

Golden Age Cheddar Cheese Curds

Winner 2009 Feline Foodie Awards: Best Flavored Cheese Curds

In an earlier posting today, I reviewed two cheddars from the Golden Age Cheese Company in New York State.

Again, for full disclosure, the company did send me free samples to review on my blog. And again, there were no other caveats.

Cheddar Cheese Curds:

Very squeaky and tasty. The Lady especially liked these curds. I, your humble feline foodie, also liked these curds. They are a medium sharp with a lingering, flavorful aftertaste.

I give the Cheddar Curds 3 Paws out of 4 Paws (cause that’s all I’ve got).

Jalapeno Cheddar Curds:

These were two spicy for this feline foodie and The Man; but not for The lady…you might recall she puts habanera-flavored salt on most of her food. “Too spicy” does not exist in her world. However, she would have preferred these curds to have the jalapeno in them rather than just as a coating. This was not a detraction from the enjoyment of the curds; just a thought on her part.

Because spiciness is an opinion, I give the Jalapeno Cheddar Curds 3 Paws out of 4 Paws (cause that’s still all I’ve got).

Serving Suggestions: As a snack, these puppies are perfect alone. Just let them sit at room temperature for a few minutes, to enhance the squeaking experience.

Wine Pairing Suggestions: Merlot or other full-bodied reds.

Beer Pairing Suggestions: Pretty much any beer will go with cheese curds except Coors  Light – you know the old joke about why Coors Light is like having sex in a canoe…well, if you don’t, you’re not getting the punch line here…send me a request and I’ll email the punch line to you…

Source: Cow’s Milk

Cat Milk Cheese

When the Lady’s Cheese Friend, Anna, asked if I could recommend “domesticated” cat’s milk cheese, I thought she was being funny and I replied, “Of course” and decided a “cute” post was in the makings…

Lo and Behold, I discovered an interesting and new, to me, gourmet item in Europe: Cat Milk.

Yep, those wacky Europeans, particularly in the Eastern countries (coincidence, ya think, that area of the Continent was also part of the former Soviet Union?) cat milk is considered a highly-prized commodity.

From originaljones.info:

Delicious Cat Milk

Cats milk has long been a popular gourmet food in eastern Europe and it is a highly-prized and precious commodity.

 Cat milk always has a smooth finish and often has subtle seafood undertones, making cat milk a prized delicacy all across Europe.

With cat’s milks robust undertones, cat milk is now joining the gourmet scene as one of the most coveted treats on the world. Let’s take a closer look at cat milk and see why cat milk is taking the world by storm.

The cat milk craze can be traced to the Middle Ages when drinking cats milk was a sign of being erudite and showed that you had veracity and the patience to milk the cats. Infinitely varied, cat milk is heavily influenced by breed, and cats milk from Siamese cats is the most highly prized, while the milk of larger cats (Tigers & Lions) has a more robust flavor.

(And if that were not strange enough, I found a post from a woman who not only claimed to milk her cat on a regular basis; she also claimed to use the milk to make cheese. For some reason I find this disgusting. One thing is for sure, she doesn’t live in North Korea.)

Anna, not that I would ever try any of these as it might skate entirely too close to cannibalism for this feline foodie, here are some suggested cat’s milk cheeses:

Persian Buche: A ripening cat’s milk cheese – creamy on the edges with a pate center. Reminiscent in flavor of Purina’s Seafood Buffet.

Ocicat Cheddar: Perfect for that nocturnal snack. Undertones of Nine Lives’ Super Supper.

Tim Cornish Rex Gouda: Robust with hints of Friskies’s Fisherman’s Catch.

Brie de Maine Coon Cat: For some reason this double crème makes me think of Peacocks.

Manx Mozzarella:  Mild with a touch of citrus overtones.

 

Let me know what you think…

Golden Age Cheese’s Cheddars

 The small township of Woodhull, New York is located in South Central New York State just north of the Pennsylvania State line. This is the home of Golden Age Cheese Company.

In 1983 Lawrence and Angela Hickey began the company to provide a local source of quality cheese for their community. Since the passing of Lawrence in 2004, Angela and their son, Marco, are continuing the tradition and keeping Lawrence’s dream alive.

The Hickey’s buy their milk from local farmers and it is hormone-free.

In the interest of full disclosure, Golden Age sent me free samples of their cheese with a request that I review the cheese on this blog. There were no other caveats to their request.

Golden Age sent me two cheddars: a yellow extra sharp and a white “super” sharp cheddar. They also sent cheddar curds and jalapeno-flavored cheddar curds, which I will review in my next post later today.

The Lady has always been a big fan of “New York” Cheddars. When the samples arrived she was quite excited. I had to explain to her that I was first in line to sample as I am the cheese connoisseur around here; she is merely the cheesemonger…sheesh…sometimes I get the feeling The Lady thinks she’s the power behind my throne…wrong, wrong, wrong…I am the center of this universe; at least in these parts…but I digress and with all due respect to The Brain, who IS the center of the universe.

Extra Sharp Cheddar:

Extra Sharp Cheddar

The Lady, The Man and I tasted the Extra Sharp Cheddar first. The texture was crumbly but still creamy. The taste was quite sharp and full-bodied with just a nip of bitterness, a taste that I really like. According to the Golden Age Cheese website, this cheese has been naturally aged 2 to 3 years. After our tasting and discussion, The Lady decided to use it to make a Panini and the recipe is posted on my sister blog. You can view the recipe by clicking here.

I give Golden Age Extra Sharp Cheddar 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Obviously, it works well in Paninis and “melts” beautifully. It’s a great choice for a cheese board with grapes and apples. It would also work well in a not-your-everyday mac n cheese. Again, any dish or casserole that calls for cheese would benefit from the addition of this cheese.

Wine Pairings: The Lady suggested New York State Arbor Hill’s Award-winning Noiret - a dry, red wine aged in French Nevers Oak.

Beer Pairings: Award-winning Lake Placid IPA.

Source: Cow’s Milk

Super Sharp Cheddar:

Super Sharp Cheedar

Aged 5 to 6 years, this is one sharp cheddar and for The Lady and me, the sharper, the better. The Lady and The Man had a poker buddy who used to like to say, “So sharp, it’ll take the back of your head off” when referring to sharp cheeses…and that was a good thing… I never had the pleasure to meet Gavin; he retired and moved to Reno before my tour of duty observing The Lady and The Man began; but my money says he would LOVE this cheese. And as an aside, based on comments of The Lady and The Man, if one of my comrades is observing Gavin…wow…do they have their paws full…

This Super Sharp Cheddar is one damned fine cheese…do not pass go…do not collect $200…proceed directly to the Golden Age Cheese Company and order this cheese which is a steal at only $7.99 a pound.

I give Golden Age Super Sharp Cheddar 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: This is a cheese that should be enjoyed alone with crackers, such as 34° Sesame Crispbread, and grapes, pears or apples. The Lady has plans to use to make Cheddar Pop-Overs (I’ll report on this culinary adventure once it has occurred…).

Wine Pairings: Staying with the New York State theme, I suggest Highfalutin Red from the Finger Lake’s Pompous Ass Winery…how could I not???

Beer Pairings: Troy, New York’s Brown’s Pale Ale

Source: Cow’s Milk

In addition to these two fine cheddars, Golden Age Cheese offers a cheddar that is aged 7-8 years and appropriately named “Jurassic Cheddar”. 

They also make Provolone, Muenster, a Double Smoked Gouda and a Smoked Provolone.

Be sure you visit their website – their prices are quite reasonable and their variety of cheeses in quite impressive.

Up next: Golden Age Cheese Company Curds

Spaulding Gray Explains The Meaning of Life

Cheese!!

Goat Cheese: Chevre and Other Incarnations of Ovine Persuasions

The Lady, bless her little cheese soul, handed me a list of cheeses from her kiosk that I had yet to sample and review.

She asked that I look it over and give her a written schedule of when she could expect to have reviews uploaded to the blog.  Those of you who know The Lady, know how bossy she can be (think: IS) and in her lexicon “when” means “right now”…but I digress with my catty comments…

If you have read some of my goat cheese reviews, such as Hard Goat Cheddar, know that goat cheese is not among my favorites, although there are exceptions such as Cablanca Goat Gouda and Vermont Butter and Cheese Company’s Bijou. Therefore it should come as no surprise to many of you that there is no snowball’s chance in Dante’s Inferno, that I’ll be sampling a “list” of goat cheeses, even if the list did come from The Lady.

In order to please (think: appease) The Lady and to protect my taste buds, I decided to post “The List” as an informational guide for those of you foodies who are more adventurous and want to venture into the goat cheese waters.

In alphabetical order:

Banon AOC:

Banon AOC

Banon, aka Banon de Feuilles, is a soft-ripened, French cheese from Provence (of the “herbs de Provence” fame) and is made from raw, goats’ milk. It is circular and wrapped in vinegar-dipped chestnut leaves and tied with raffia prior to shipping. It will fit in the palm of your hand. Banon is a pungent, uncooked, unpressed cheese with a soft white pate. The cheese is aged for about two weeks in an earthen jar and then seasoned with salt and pepper prior to wrapping. It can literally last for years and becomes fiercer in taste as it ages…which means I would be inclined to just toss it into the litter box and cut out the middle cat…just a guess…

Cabecous Feuilles:

Cabecous Feuilles

Cabecous Feuilles is a small disc of fresh goat cheese that is dipped in plum brandy and sprinkled with coarse-ground fresh black pepper from the Perigord region of France. The Lady has tasted this cheese and it goes into the “not my favorite” column of cheeses but she tells me it sells like hot cakes. Like Banon, this cheese is wrapped in chestnut leaves to mature. It is smooth and creamy and pleasantly fragrant with the smell of the brandy. Each disc weighs about one ounce.

Capretta:

Capretta

Capretta is sometimes made from a combination of both goat and cows’ milk (which might make it bearable, but I am not making any guarantees…) in the Canavese area of Piedmonte (Italy) and is aged in natural caves. When young, this cheese is moist and open; as it ages it becomes dense and rich. The Sweet Flavor is accented by the bracing flavor of the Bay Laurel Leaf that usually adorns the top of this cheese.

Florette:

Florette

The Lady sells a lot of this cheese at the kiosk. It is similar in texture and consistency to Brie. Because it is made by Fromagerie Guilloteau, it feels and tastes as rich as a Triple Crème due to the use of “ultrafiltration”, a process that removes water from the milk before the cheesemaking process begins. It is especially soft and creamy at room temperature and retains these characteristics as it ripens and matures.

Gjetost:

Gjetost

Gjetost, which means “brown cheese” in Norwegian, is a (surprise!!) brown whey goats’ cheese from Norway. It has a strong, sweet sharp flavor with notes of caramel. It is very popular as a breakfast spread on toast. It is also used in game sauces for more exotic meats such as elk and reindeer (Holy Smoke, they’re eating Rudolph in Norway…tsk…tsk…I bet he tastes like chicken…)

Soignon Chevrion Buche:

Vegetarian – Suitable Cheese

Soignon Chevrion Buche

Again, The Lady tells me this is a very popular cheese at her kiosk. She sells 5-7 logs of this cheese every week. Buche is made in the traditional log shape with a delicate white penicillium mold rind. It ripens from the outside toward the center with a rich, creamy flavor. The outside is creamier and the center is more of a pate. The outside tastes goatier than the center.  Hmmm…wonder why The Lady hasn’t brought this cheese home…

St. Maure:

St. Maure

This cheese is a smaller version of the Buche above with more citrus flavors that intensify with age.

Valencay:

Valencay

This pyramid shaped cheese is made in the Loire Valley of France and when young has citrus overtones and develops a nuttier taste as it matures. Lore has it that Napoleon, returning from a tough campaign in Egypt, stopped in the City of Valencay and when he saw this pyramid-shaped cheese, he took out his sword and chopped off the top. To this day, the cheese is made with a flat top. Now that’s my kind of man…

 

Again, these are cheeses that I have not tasted and have absolutely no plans to sample them in the near or far future…nada…zip…not gonna happen…but if you like goat cheese, you probably will want to try one or more of these…

Cheese and Wine Pairings Chart

The Lady has not filled in all the blanks; but she has made quite a start of a user-friendly “Cheese and Wine Pairings Chart”.

Click on the tab above or click here.

It will be updated daily until complete…

Consumers Find Solace in Specialty Foods

Consumers indulge to lift spirits, food makers say

Mon Jun 29, 2009 5:17pm EDT

By Ellen Wulfhorst

NEW YORK (Reuters) – Specialty-food makers showcasing wares this week say anxious consumers are consoling themselves, and buoying the gourmet industry, by seeking solace in tasty treats from chocolate sushi to lavender-laced cheese.

Fancy-food makers, more than 2,000 of which were exhibiting at the annual trade show in New York, say consumers may not buy big-ticket items amid the recession but they will allow themselves smaller indulgences.

“People may not be buying flat-screen TVs, but they will buy lobster mac and cheese,” said Cal Hancock, whose Maine-based Hancock Gourmet Lobster Co. sells the frozen delicacy. “It’s the ultimate comfort food.”

Paul Ioanidis, of Jer’s Handmade Chocolates in Solana Beach, California, said sales are strong. “People will indulge a little bit to feel better, and premium chocolates are a pretty inexpensive way to feel good,” he said.

The National Association for the Specialty Food Trade, which sponsors the trade show, said the industry had $60 billion in U.S. sales in 2008. Fifty-eight percent of its manufacturers reported a drop in sales last year, due to economic pressures.

The research also found that a downturn in restaurant sales has helped specialty foods as consumers cook more at home. That move away from restaurant dining has been evident in sales trends, several vendors said.

‘YOU USE MORE SEASONING’

“If you’re going to save money, you’re not going to eat in restaurants so much. If you’re cooking at home, you use more seasoning,” said Joe Walker of Slap Ya Mama Cajun Seasoning, based in Ville Platte, Louisiana.

Hoping to woo the more selective, less extravagant consumer with smaller, less expensive products, Chuao Chocolatier of Carlsbad, California, makes versions of its candy, such as dark chocolate with chipotle, that retail for 99 cents.

“This is our answer to the economy,” said Brooke Feldman, communications manager. “It’s chocolate for the people.”

Some retailers opted for a twist on traditional favorites.

Rogue Creamery of Central Point, Oregon, offered cheddar cheese flavored with lavender, Das Foods of Highwood, Illinois, had lollipops flavored with maple and bacon, and Romanicos Chocolate of Miami offered candies shaped like sushi.

Others are backing basics, such as Woeber Mustard Manufacturing Co of Springfield, Ohio, where horseradish sauce remains the strongest seller.

“We’ve seen high-end products go down, and more basic products increase,” said Christopher Woeber, project manager at the 104-year-old family business.

(Editing by Will Dunham)

Vegetarian Suitable Cheese & Raw Milk Cheese Chart

The Lady gets a lot of requests for cheeses that meet specific dietary needs. After goat cheese (ych…) the next two most requested cheese categories are “Vegetarian Suitable” and cheeses made from raw milk for those following the raw food lifestyle.

The Lady decided to build a chart to help these two lifestyle enthusiasts enjoy cheese more.

CHEESE	VEGETARIANSUITABLE	RAW/PASTEURIZED	SOURCE
Applewood Ilchester	Yes	Pasteurized	Cow
Asiago		Pasteurized	Cow
Beechers Flagship	No	Pasteurized	Cow
Beechers Flagship Reserve	No	Pasteurized	Cow
Beechers Marco Polo	No	Pasteurized	Cow
Beemster Mustard	No	Pasteurized	Cow
Beemster Vlaskaas	No	Pasteurized	Cow
Beemster Xo	No	Pasteurized	Cow
Berthaut Epoisses		Pasteurized
Black RiverGorgonzola	Yes	Pasteurized	Cow
Bleu d’Auvergne		Pasteurized	Cow
BlueShropshire		Pasteurized	Cow
BlueberryStilton	Yes	Pasteurized	Cow
Brescianella Aged
CabecousFeuilles		Pasteurized	Goat
Cablanca Goat Gouda	Yes	Pasteurized	Goat
Caerphilly Somerdale	Yes	Pasteurized	Cow
Cahill’s IrishPorter	Yes	Pasteurized	Cow
Cambozola	Yes	Pasteurized	Cow
Cantalet	Yes	Pasteurized	Cow
Castello Blue			Cow
Capretta
Champignon	Yes	Pasteurized	Cow
Chaumes	Yes	Pasteurized	Cow
Comte	Yes	Raw	Cow
CranberryWensleydale	Yes	Pasteurized	Cow
Cremier deChaumes
Crottin			Goat
Delice deBourgogne		Pasteurized	Cow
Denhay FarmhouseCheddar		Pasteurized	Cow
Double GloucesterSomerdale	Yes	Pasteurized	Cow
Emmenthaler	Yes	Raw	Cow
Explorateur		Pasteurized	Cow
Florette		Pasteurized	Goat
Fol Epi	Yes	Pasteurized	Cow
Fontina d’Aosta		Raw	Cow
Fourgerus		Pasteurized	Cow
Forme d’Ambert		Raw	Cow
Fresh Mozzarella curd		Pasteurized	Cow
Fromager d’Affinois		Pasteurized	Cow
Gaperon Garmy		Pasteurized	Cow
Gorgonzola Dolce		Pasteurized	Cow
Gorgonzola Mountain Aged		Pasteurized	Cow
Grana Padano		Raw	Cow
Greens of Glastonbury	Yes	Pasteurized	Cow
Gruyere	Yes	Raw	Cow
Humboldt Fog	Yes	Pasteurized	Goat
Iberico		Pasteurized	Cow, Sheep, Goat
Idiazabal		Raw	Sheep
Jarlsberg		Pasteurized	Cow
Kerrygold Blue		Pasteurized	Cow
Le Chatalain		Pasteurized	Cow
Livorot			Cow
Mahon		Raw	Cow (may have up to 5% sheep)
Manchego		Pasteurized	Sheep
Maytag Blue	Yes	Raw	Cow
Mimolette		Pasteurized	Cow
Morbier		Raw	Cow
Muenster Fleur de Sur
Ossau-Iraty		Pasteurized	Sheep
Parmigano-Reggiano		Raw	Cow
Parrano	No	Pasteurized	Cow
Pecorino Romano		Raw	Sheep
Pecorino Toscano		Pasteurized	Pecorino
Piave Vecchio		Raw	Cow
Pierre Robert		Pasteurized	Cow
Pont l’Eveque		Pasteurized	Cow
Provolone (Hanging)			Cow
P’tit Basque		Raw	Sheep
Quicke’s Bad Ass Goat Cheddar		Pasteurized	Goat, really nasty goat
Raclette	Yes	Raw	Cow
Red LeicesterSomerdale	Yes	Pasteurized	Cow
Rembrandt Aged Gouda	Yes	Pasteurized	Cow
Ricotta Salata		Raw	Sheep
Robiola Di Rocc		Pasteurized	Goat
Robiola 2 Milk		Pasteurized	Goat & Sheep
Robiola 3 Milk		Pasteurized	Goat, Sheep, Cow
Rogue Crater Lake	Yes	Raw	Cow
Rogue Echo Mtn.	Yes	Raw	Cow
Rogue Grape Leaf	Yes	Raw	Cow
Rogue Oregon Blue	Yes	Raw	Cow
Oregon Smoked Blue	Yes	Raw	Cow
Roquefort Societe		Raw	Sheep
Roth Kase Grand Cru Gruyere	Yes	Pasteurized	Cow
Roth Kase Grand Queso	Yes	Pasteurized	Cow
Roth Kase Petit Swiss	Yes	Pasteurized	Cow
Rozaire Brie de Nangis	Yes	Pasteurized	Cow
Saint Agur		Pasteurized	Cow
Saint Albray	Yes	Pasteurized	Cow
Saint Andre	Yes	Pasteurized	Cow
Soignon Chevrion Buche	Yes	Pasteurized	Goat
St. Marcellin
St. Maure		Raw	Goat
Stilton Blue	Yes	Pasteurized	Cow
Taleggio		Pasteurized	Cow
Tomme de Savoie	Yes	Pasteurized	Cow
Valdeon		Pasteurized	Goat & Sheep
Valencay		Raw	Goat
W.V. Brindisi	Yes	Raw	Jersey Cow
W.V. Perrydale	Yes	Raw	Jersey Cow
Winey Goat		Pasteurized	Goat

 

This list is comprised primarily of the cheeses The Lady sells in her kiosk and while not yet complete (it will be updated as more information is found), it’s a start to help all those cheeselovers who are vegetarians and/or raw foodies…

Tillamook Cheddar Cheese Curds

Yesterday was supposed to be “me time”; that’s what happens when The Lady doesn’t get up before the crack of dawn. Instead she sleeps in; stays home with The Man and her favorite feline foodie (that would be me) and I, the center of her universe, spend much of the day napping in her lap and/or napping with her as she catches up on the zees she loses on the days she goes to the cheese mines.

However, The Lady and The Man headed out the door and were gone for hour after long hour. The sun was dropping in the western sky when I heard the garage door raising but when The Lady walked in my heart soared.

I smelled cheese on her breath and not just any cheese…Tillamook Cheese… and I spotted a bag in her hand that could only mean one thing…she brought cheese home for me…

I immediately forgot about the nap time and “me” time lost. Even out of the house, she was thinking about me, the center of her universe.

I have had cheese curds before and I like cheese curds; those squeaky little morsels of cheese that explode in your mouth when your eye teeth tear into them. But there are no cheese curds to rival with cheddar cheese curds fresh from the Tillamook Factory.

 

Oregon's Cheese Mecca

Excellence Meets Excellence

 

 

 

 

 

 

 

 

Let me begin with the observation that the bag was half empty…for you optimists the bag was half full; but to this feline foodie, it meant The Lady and the Man had hit the cheese curd bag on the way home and I would not get a fair share. (Fair share equals ALL or most in my dictionary.)

When cold, the cheese curds have a squeak but when they reach room temperature, they just squeak their little hearts out and that’s half of the reason I eat cheese curds. The other half is that cheese curds are cheese…nuff said.

Tillamook’s cheese curds are made from cheddar cheese curds…duh…and the taste is a nice medium sharp cheddar with a tiny bit rubbery texture which adds to the fun and enjoyment of the curds. They have a bit of a salty taste to them and they are odd shapes which would be normal…after all…they are curds.

Unlike its competitors, Tillamook cheese curds are not sold through retailers except for the Fred Meyer store in Tillamook, Oregon (the store is pretty much right across the street from the cheese factory). Why? Because Tillamook wants their cheese curds enjoyed fresh and to sell them via retailers would require freezing them before shipping them. So if you want Tillamook cheese curds, you have to get in your car and head west…

Another bit of trivia, the bag from Tillamook was not plastic but made of a resin that is degradable making them eco friendly and doing their part to help the environment.

This feline foodie gives Tillamook Cheddar Cheese Curds 4 Squeaky Paws out of 4 Paws (cause that’s all I’ve got).

Serving suggestions: Serve at room temperature with crackers, fruit and nuts.

Wine Pairings: Columbia Valley’s Waterbrook 2005 Meritage

Beer Pairings: Oregon’s SOB (Southern Oregon brewery) Pale Ale

Source: Tillamook County Creamery Association Cows’ Milk

If you would like to join this feline foodie as a fan of Tillamook Cheese,you can join the “official” Tillamook Fan Club; just  click here.

Up Next: Vegetarian Suitable and Raw Milk Cheese Chart for those who care…