Henning’s Wisconsin Cheese Plate
June 20, 2010
Before I begin, I need to get a few things off my chest… well, actually only one, but it’s a biggie… The Lady has started raiding my pate closet and putting food on the deck for some black cat, with a white collar, that has been coming around and leaving me “notes” around the yard… particularly on the redwood wall that runs along the property. Now granted, that’s the same way The Lady and I became BFFF but… we don’t need another cat around the manse… I sent a message to The Brain requesting some help and guidance and all I got back was, “Be a Tom Cat; Buck it up.” So to the feline interloper that has invaded my deck, I have but one message, “Bite me!!”… and I won’t be leaving it on the back fence… I’ll be leaving it on your pretty little white-collared neck…
Now, onto the tasty cheeses from Master Cheesemaker, Kerry Henning and the crew at Henning’s Wisconsin Cheese. As you may recall, The Lady visited their plant last month and she brought home lots of cheese for The Man and the Feline Foodie (that would be me) to taste and for me to review.
Last summer, The Lady had her first taste of Henning’s cheese when Sarah Kaufmann carved a Mammoth 300 Pound Cheddar Wheel at The Lady’s Store’s Grand Re-Opening. At the time, she had no idea that she would be visiting the factory that made the wheel…
Not part of our cheese plate but an important part of the Henning product line is their cheese curds. The day of the visit, The Lady and her group were treated to warm cheese curds as they came off the production line; still warm, squeaky and fabulous. The best cheese curds are the freshest… although The Lady bought a bag and we munched on them on the flights back from Wisconsin to Portland.
On our cheese plate we enjoyed a variety of flavored cheeses; a specialty of Henning’s.
The first was a Mediterranean Sunset Cheddar; white Cheddar cheese mixed with Kalamata olive and Mediterranean spices. On a cracker, this is one terrific cheese; but I can see it cubed in a Greek-style salad or added to your favorite omelet.
Next we tasted their award-winning Aged Natural Peppercorn. Aged white Cheddar cheese blended with cracked black peppercorn. This cave age type Cheddar has won both U.S. and World Cheese Competition awards.
The third cheese on our plate was the amazing new cheddar: Mango Fire; a White Cheddar with mango and habanero chilies. This cheese starts sweet and ends with a kick from the habanero. Take it from this Feline Foodie, this cheese isn’t for the faint of heart.
The fourth cheese was a white cheddar that had been aged ten years – that’s like seventy on the Mothership… wow… what a sharp cheese… I swear I saw steam coming out of The Man’s nostrils… this cheese is one of those cheeses that leaves blisters on the roof of your mouth… not a bad thing, when it comes to ten-year-old cheese… My question… how do you keep folks away from the cheese for that long? Is it under lock and key? It would never last that long around the manse…
The last cheese on the board was Blueberry Cobbler Heritage Cheddar; White Cheddar cheese blended perfectly with blueberries. This cheese tasted like blueberry cheesecake without sugar… definitely a dessert cheese and a damned fine one, as well.
I read a lot of cheese experts poo-pooing flavored cheeses, but these cheeses are popular and they taste good… what’s not to like??? You can be a snob… more cheese for the rest of us…
All three of us enjoyed this cheese plate and are looking forward to tasting the remainder of the cheeses from this award-winning cheesemaker.
I give the Henning’s Cheese Plate 3 Paws out of 4 Paws (because that’s all I’ve got).
Serving Suggestions: These are all cheeses that “stand alone” on a board but also can add enjoyment to many dishes including egg, pasta and potato dishes.
Wine Pairing: These are all cheeses that would pair well with a nice table red or with the mango and blueberry, you might even try a port.
Beer Pairing: A strong bottle-conditioned ale with more malt is always a winner with flavored cheddars.
Source: Cow Milk
Awards: Yep!!
Willamette Valley Cheese Company Cheese Plate
June 20, 2010
The Lady and The Man went to the Portland Farmers’ Market yesterday and left me at home… at least they left me in charge and I was able to nap to my heart’s content…
They returned with some raspberries, Cipolline onions and fresh pastry on their breaths… and two cheeses from the Willamette Valley Cheese Company, makers of that wonderful Brindisi that The Lady sells at her kiosk.
She served the two cheeses on a plate before our lunch to celebrate The Man’s Father Day… neither of them acknowledged even the possibility that I have little Feline Foodies running free in beautiful Downtown Burbank… but I digress…
The first cheese we tasted on the plate was Boerenkaas, made from raw Jersey milk. This is a rich, buttery colored cheese and the taste is also buttery with a little citrus note. As The Lady explained to The Man, raw milk always comes closer to retaining the taste of the cow diet; tastes that pasteurizing usually kills. I thought it was also a bit nutty with just a bit of sharpness.
The Man was quite taken with this cheese and The Lady had to remind him that sharing is a nice characteristic to practice… he seemed to not agree but finally let your favorite Feline Foodie have a couple more morsels of this divine cheese.
Along with the Boerenkaas, the cheese plate also included a wedge of Aged Farmstead Gouda. Its smooth texture was a little paler in color than the Boerenkaas with a tangy sharpness that lingers on the palate. There is a lemon aftertaste that is quite pleasant as well.
The Lady served these simply with Vinta Crackers which didn’t detract from the cheeses.
I give this Willamette Valley Cheese Company mini-Cheese Plate 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: The Lady suggested that the leftover wedges be used in omelets tomorrow and The Man and I both liked the idea. (It’s always nice having The Lady home for a few days… we eat better…) You might add a few grapes to a cheese plate and some nuts. You can’t go wrong.
Wine Pairing: Pair these with a Willamette Valley Pinot Noir such as Adelsheim.
Beer Pairing: Belgium Dubbel.
Source: Jersey Cows
Awards: Ron Vobeda has won lots of awards for many of his farmstead cheeses.
Willamette Valley Cheese Company Opens Tasting Room
June 20, 2010
From statesmanJournal.com
By Justin Much – June 20, 2010
It all starts with the cows. 
The jerseys at Rod Volbeda’s dairy and cheese-making operation — Willamette Valley Cheese Company — have a sophisticated diet: just the right amount of feed grains, hay and field foraging in the certified organic diet of each of the herd’s hundreds.
That’s the grassroots beginning of a delectable product that is primarily enjoyed in the Pacific Northwest but has won awards nationwide.
Read more by clicking here.
Please note: The Lady bought WVCC Aged Gouda and Boerenkaas at the Portland Farmers’Market yesterday and we had them as a Cheese Plate today… I will be reviewing them next… stay tuned…
Carr Valley Mixed Milk Cheese Plate
June 20, 2010
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The Lady, The Man and your favorite Feline Foodie (that would be me…of course) have become devoted fans of the cheese of Wisconsin’s Carr Valley Cheese Company. Sid Cook and his team of Cheesemakers have developed more than 80 different cheeses; many of them are truly American Originals. I decided to taste and review a few more:
I began with the award-winning Cave-Aged Marisa. Aged for six months in an open-air cave this complex cheese has a sweet earthiness with a high butterfat content that balances well with its natural saltiness. The creamy Cave-Aged Marisa took home a First Place Ribbon in its class at the 2005 American Cheese Society. The Dalmatian Fig Spread added just the right amount of sweetness.
Next up was Casa Bolo Mellage, a semi-firm cheese made from the milk of cows, sheep and goat. This Award-Winning Cheese (First Place in its class at the 2004 ACS Competition) is crafted in a three-pound ball and aged for two years. Another complex cheese without the gaminess that often accompanies goat cheeses in particular. The Lady served this wonderful cheese with cherry preserves and the pairing was quite pleasing.
The third cheese we tasted was Creama Kasa, a triple cream cow milk cheese that melted on the palate. You can NEVER go wrong with a triple cream cheese and buttery Creama Kasa is no exception. Spread it on a warm baguette…yummers…
The next cheese we tasted was Mobay, no doubt Sid Cook’s homage to the French classic, Morbier, with a twist. The bottom layer of cheese is from sheep milk and the top layer is goat cheese. They are separated by a layer of grape vine ash and pressed together. The flavors are rustic and delicate at the same time. This is quite an interesting cheese; one sure to wow your guests.
Next up was Ménage, another mixed milk cheese that is wrapped in a vibrant green wax and aged for nine months. The flavor is intense and the texture is slightly on the dry side, in a good way, of course.
The Black Goat Truffle cheese had a nice earthiness that even The Lady found delightful. This cheese is washed in truffle oil and aged for six months. The black truffle pieces throughout this cheese add to its earthy delight.
We turned our taste buds to two flavored cow milk cheddars: Apple Smoked and a Garlic Cheddar. The Apple Smoked is white cheddar that has been hand-rubbed with paprika with a light smoky flavor that balances well with the paprika. This cheese has won numerous awards including a First Class at the 2005 American Cheese Society Conference. The Garlic Cheddar is mild cheddar with a pungency that comes from the garlic.
Last up was Ba Ba Blue, an intense Sheep’s Milk Blue that is aged for four months. This award-winning cheese was a perfect ending to yet another perfect Carr Valley Cheese Plate.
The Lady and I wish to thank Beth, Sales Manager at Carr Valley for her assistance in putting this cheese plate together.
I give this mixed milk cheese plate 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: The possibilities are endless and go far beyond a cheese plate, although on a cheese plate, you can never go wrong. Add a few crackers, a warm baguette and some grapes and Marcona Almonds and you’ve got a winner.
Wine Pairings: With the mixture of milks, the proper pairings are numerous. As The Lady likes to say, drink what you like.
Beer Pairing: I asked Mike Wright, Beer Enthusiast for a pairing suggestion and his reply was, “Why, Bud Light, of course.”
Source: Cow, Sheep and/or Goat
Awards: Sid Cook and his crew are the most award-winning cheesemakers in the world with over 200 medals and ribbons total.
FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.
The 2nd World Jersey Cheese Awards
June 20, 2010
From Culture Magazine
The 2nd World Jersey Cheese Awards, an initiative of the World Jersey Cattle Bureau (WJCB), were judged in the Island of Jersey on Friday 11th June 2010.
102 entries were received from 10 countries, with a total of 38 medals awarded by an expert judging panel. The cheese awarded the title of the World’s Best Jersey Cheese 2010 was “Jersey Blue” made by Willi Schmid from Switzerland.
To read the entire article and the list of all winners, click here.
And visit the World Jersey Cheese Website.
Spectacular Cheese Fest Pairs Cheese Bar & Ten 01
June 20, 2010
The tony Ten 01‘s been workin’ it lately: In addition to branding a new small-plates menu for its downstairs dining room, the Pearl spot will be serving up one hell of a cheese plate on Monday night. In a partnership with Steve Jones of Cheese Bar, the upcoming Cheese Bar Spectacular will feature tastes of more than 100 cheeses, in addition to beer and wine pairings by PDX’s most entertaining sommelier, Jeff Groh.
Tickets start at $39.99
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