What Cheese Nerds Do On Their Days’ Off
August 7, 2011
The Lady brought home lots of re-pack labels from Denver and made collages to hang in both our home office and her work office… this is what cheese nerds do in their spare time… cheese, glorious cheese:
Collier’s Powerful Welsh Cheddar
July 24, 2011
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Vegetarian-Suitable – Made using a microbial rennet
In Wales, the coal miners were called “Colliers”; a sturdy group of men who worked the mines in semi-darkness and hard conditions. Collier’s Powerful Welsh Cheddar is named after these brave men who daily risked their lives and considered cheese a staple of their diet; particularly their midday meal which was eaten inside the mines.
The Lady and I are big fans of cheddar; you might say we have never met a cheddar we didn’t like. In fact, many of them we fall in love with and take them home to meet The Man.
One of those cheddars is Collier’s Powerful Welsh Cheddar… some might think that a cheesemaker has big cojones to put “powerful” on the package… but when you can back it up with the goods, then I say, “If you got it; it’s time to flaunt it”.
This is one of those great, sharp cheddars; so “powerful” it’ll “take the back of your head off”, to quote, Gavin, a poker buddy of The Lady and a life-long friend of The Man. Gavin only used this term to describe food he loved and the stronger and bolder the cheese, the more he loved it.
Collier’s is made with pasteurized cow milk from local farms; using the same recipe and aged in Denbighshire for up to sixteen months. This cheese is crumbly, nutty, slightly sweet and toasty. It melts in your mouth and lingers for a long, satisfying finish. It’s robust enough to get you through a long shift in the coal mines… or the cheese mines…
You’re gonna love this cheese…
I give Collier’s Powerful Welsh Cheddar 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: A cheese board is a perfect place to showcase this cheese. With salami and crackers, you’ve got a meal that satisfies even the most discriminating cheese nerd.
Wine Pairing: You need a powerful cabernet to stand-up to this powerful cheese.
Beer Pairing: IPA
Source: Pasteurized Cow Milk
Mouse Vs. Mousetrap
July 8, 2011
One of The Lady’s BCFFs sent her this video which she shared with moi. It’s got everything I like: a mouse and cheese… or should I say… cheese and a mouse. Upon doing my “due diligence”, I discovered this film was created and made by Filmmaker, John Nolan. You can visit his website by clicking here. Kudos to John and his talent!!
Fiscalini Farmstead San Joaquin Gold
June 12, 2011
Made from Raw Milk
The Lady loves Chuck’s Produce in Vancouver and their friendly cheesemonger, Jodi. She stops in occasionally to buy cheeses that her kiosk doesn’t carry. Jodi told The Lady to expect a new wheel of Fiscalini Gold to arrive and ta da… I did and The Lady brought home a wedge for me to taste and review.
I previously reviewed Fiscalini’s Premium Aged Cheddar, which received my 4 Paws approval; therefore, I felt San Joaquin Gold would be another winner here at the manse. And I wasn’t disappointed.
To re-cap, from my previous posting:
“Modesto, California, in the heart of the San Joaquin Valley, is the home of Fiscalini Farmstead Cheese Company which has been making cheese since 1914 in the tradition of their Swiss ancestors who were cheesemakers in Switzerland for more than 300 years. Fiscalini has won many awards not only for their cheeses but also for their humane treatment of the cows that provide the milk for their cheeses. Their herd consists of 1400 Holstein and as with all Farmstead cheese; the cows live where the cheese is made.”
Along with their Cloth-Bandaged Cheddar, San Joaquin Gold is considered their premiere signature cheese. It is made from unpasteurized cow’s milk and for me it is a cross between cheddar and parmesan. This makes it quite versatile, usage-wise. Taste-wise, it’s a wowza…
Nutty, salty, sweet and buttery; all at the same time, this cheese melts on the palate and leaves a lingering satisfaction. Ever so slightly dry, not in a bad way; the flavor is complex and mellow without any sharpness.
For Fiscalini’s San Joaquin Gold I give it 4 Paws out of 4 Paws (cause that’s all I’ve got). Fiscalini Farmstead Cheeses are batting a thousand here at the manse…
Serving Suggestions: This cheese would be at home grated on a Caesar Salad (rather than using Parm), in a mac n cheese get ready to swoon ala The Man’s way, you would raise the level of your grilled cheese to gourmet status with this cheese
Wine Pairing: Bodan Roan Cabernet 2008 from the San Joaquin Valley. An amazing Bargain Wine at about $14.00 a bottle. We couldn’t locate a website, but this fine wine is easily available at your local wine shop or online.
Beer Pairing: An IPA should pair well with this cheese.
Source: Raw Cow’s Milk
Awards: Too many to list here!!!
Fred Meyer’s Hawthorne Store at 39th and Hawthorne in SE Portland (the only Leed’s Certified Silver Grocery Store in Oregon) is promoting local cheeses and other local products at their Cheese Kiosk.
For the next few weeks you can sample up to 20 local cheeses and listen to local music as well. The kiosk has featured Pink Martini , Padam, Padam and 2011 Grammy Winner, Esperanza Spalding so far. Stop in for a taste and pick up their exclusive “Cheese Bytes” newsletter that features more information about the local cheeses they are selling:
The locavore movement gained momentum as more and more Americans became aware that eating “local” is both eco-conscious and healthy. Eat that which is grown in your neighborhood. When you eat locally produced food, you ingest local minerals and vitamins that sustain your body and immune system while helping the environment by reducing the burden on the transportation grid.
The Fred Meyer Hawthorne Store’s cheese kiosk is offering several cheeses from local diaries and cheesemakers. Some are made using raw milk; many are vegetarian-suitable and use sustainable farming practices.
Featured Cheesemakers:
Oregon Cheeses:
The most recent additions to the cheese kiosk are from Tumalo Farms in Bend, Oregon. In March 2009, the U.S Cheese Championship Contest was stunned as a cheese maker “newbie” captured one of the most prestigious prizes in his profession with his “Classico”, a Gouda-Style Goat Cheese which finished second place in the “Hard Cheese” category. It was the first time an Oregon cheese had finished in the top three in the championship and one of the few times a goat milk cheese had finished that high in the competition. We are pleased to offer Classico and two other goat cheeses from Tumalo Farms: Fenacho, peppered with fenugreek seeds and Pondhopper, named after the local micro-brew that gives it an extra punch.
From Rogue Creamery, they offer five award-winning blues: Oregon Blue, Oregonzola, Smoky Blue, Crater Lake and a Fred Meyer exclusive crumble mixture of the four cheeses. In the fall we will also have the 2009 American Cheese Society Grand Prize Winner, Rogue River Blue. All Rogue Creamery cheeses are made with raw cow’s milk produced using sustainable farming methods and all are vegetarian-suitable.
Willamette Valley Cheese Company’s Brindisi is a Fontina-style cheese made using 100% organic jersey cow milk. The name of the cheese comes from the maiden name of the cheesemaker’s mother.
Washington Cheeses:
Beecher’s at Pike Place Market began making its award-winning Flagship Cheddar in small batches behind glass for passersby to stop and watch the process. They carry the original Flagship, naturally Smoked Flagship, Bandage-wrapped Flagship Reserve, No Woman (named after the Bob Marley tune and this Feline Foodie’s all-time favorite cheese) and Marco Polo. All of their cheeses are vegetarian-suitable. (A special Beecher’s Demo is scheduled for Saturday, May 28th – 11am to 3pm)
The cheese kiosk also has two farmstead goudas from Appel Farms located in Ferndale, Washington. Appel Farms practice sustainable agricultural methods and the entire family, parents and children alike, are involved in the farming and cheesemaking process. Naturally Smoked Gouda and Jalapeno Gouda can be found on the cheese island, located next to the kiosk.
Many special events, including local wine and cheese pairing demos, are planned throughout this special event…
Get your locavore on at Fred Meyer’s Hawthorne Store!!!
Did you know that when you buy local each dollar you spend is used five more times to support the local economy?
Follow @cheesemongerThe Lady visited a newer, independent and family owned grocer in the Vancouver area, Chuck’s Produce and Street Market. It opened last fall but The Lady rarely heads that way when she runs errands or shops. In truth, The Lady hates shopping; a trait I understand is rare in humankinds of the female persuasion. But on this particular day, she had been training a new Cheesemonger at another store in her chain and Chuck’s was on her way home to the manse… one more cynical than I might call this “spying” on the competition…
First a bit about Chuck’s. This is a really cool store. Spacious with lots of open areas and easy access to the products it sells. Lots of organic and local produce at reasonable prices. The store is clean and there’s an old flatbed Ford, which is cool, sitting in the produce area merchandised with items sold in the store… I wonder if that flatbed Ford ever drove by my corner in Winslow, Arizona?
The store is closed on Saturdays for “Family Day” – what a cool thing to do… The store has an amazing meat and seafood counter but sell no pork products and no shellfish. The ono and tuna are sushi-grade quality; the ready-to-cook chicken dishes are mouth-wateringly beautiful: flattened chicken breast wrapped around asparagus with herbs and fat-free cream cheese – The Lady was glad she wasn’t hungry… a terrible time to food shop. The bakery and the deli offer freshly baked goodies and prepared dishes with competitive prices. Did I mention that this is one cool store??? They also have a huge bulk food area loaded with interesting natural and organic selections.
Of course, The Lady was there to see the cheese area. The store has a very respectable selection and she had a chance to chat with their cheese specialist, a friendly and helpful cheesemonger named Jodi. Jodi had just cracked a new wheel of Fontina Val d’Aosta and had The Lady sample it… rattus, one more time I was not in the right cheese place at the right cheese time… The Lady says that Chuck’s doesn’t allow pets… what’s up with that??? Another “feline restricted” establishment… but I digress…
Chuck’s also has a kitchen and classroom area where they offer free classes and events. This Tuesday, May 17th, Jodi will be conducting a class about lesser-known Italian cheeses from 530pm to 630pm. The Lady has it on our “cheese calendar” and plans to attend. The following Tuesday (May 23rd), Jodi will discuss “Bargain and Value Cheeses” from 530pm to 630pm. Again, you will most likely find The Lady there. That class sounds similar in concept to The Lady’s “Everyday Cheeses”. Other classes/events offered at the store include “Vegetarian Picnic Foods” (May 25th) and Healthy Snack Foods for Kids (May 31st – taught by Dr. Kate).
After checking out the cheese selection, The Lady brought home two wedges of cheeses she doesn’t sell for me to taste and review.
I give Chuck’s Produce and Street Market 4 Paws out of 4 Paws (cause that’s all I’ve got). If you live in Vancouver, Washington, you really should check out this store…
Uniekaas Alpenhorn
The first cheese we tasted today was Alpenhorn, a young hybrid cheese made by Unikaas, a respected Dutch Gouda cheese manufacturer. It is a marriage between a Dutch Gouda and a Swiss Emmenthal; younger and softer than the aged version of its “parents”. (BTW, Uniekaas also produces another cheese that we simply crave around the manse, the sublime Parrano.)
This cheese has a rich, deep yellow color (ingredients include annatto, a derivative of the achiote tree, used to produce a yellow to orange food coloring) with lots of well-formed baby eyes. It has a creamy texture and mild taste. While it works well on a cheese plate, I think it would do better paired with a nice juicy slice of Foster Farms’ Gallus gallus between two slabs of crusty bread and grilled to perfection with Golden Glen Creamery Farmstead Butter…
I give Alpenhorn, the cheese and not the musical instrument, 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: As listed above, use it in a grilled cheese. The Lady also thought it would be a great choice for fondue because of both its mild flavor and creaminess. I suppose, but I always burn my paws when I join in the “fondue fun”.
Wine Suggestion: The Lady thinks this cheese would be well served by a glass of Tawny Post.
Beer Suggestion: Helles
Source: Pasteurized Cow’s Milk
Cahill’s Irish Cheddar with Whiskey
Vegetarian-Suitable (as are all Cahill Cheeses)
The second cheese The Lady snagged at Chuck’s made The Man seriously swoon… I mean seriously swoon… Cahill’s Cheddar with Whiskey. The Lady and I have previously reviewed another Cahill’s Farmhouse cheese: their Original Irish Porter Cheese (another swooner… if you get my drift…).
Marion Cahill and her family have been making their cheeses for three generations and even though known around the world, they still craft them in the same old-fashioned way: handmade in small batches with great attention to the process. They haven’t sacrificed tradition for commercial venture. Many of their cheeses have won awards including this one we are reviewing here.
This cheddar is laced with Kilbeggan Irish Whiskey and you can smell the whiskey when you slice this cheese. The taste is more subtle than the scent; but it’s there and brings an extra dimension to an already creamy, full-flavored mature cheddar. The nutty flavor of the cheese combines with the whiskey to deliver quite a tasty savory finish. Of the two, The Man liked this one better and it was mano-a-feline to get a fair share… The Man simply doesn’t understand the concept of sharing… sheesh…
We have always been fans of Mary Cahill and her cheeses and this just solidifies our love for her cheeses all the more.
I give Cahill’s Irish Cheddar with Whiskey 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: I think this cheese should be served “Naked” to do it justice. Just pop it on top of a 34° Natural Crispbread Cracker and you’re good to go.
Wine Suggestions: This time, you gotta go with Kilbeggan Irish Whiskey and forget the vino…
Beer Suggestions: Why not Guinness and call this an Irish Cheese Boilermaker???
Source: The Cows on the Cahill Farm in County Limerick, Ireland…
Which brings to mind…
There is an Irish lassie named Marion
Who makes wondrous cheese; all vegetarian.
Quality cheese that’s handmade; then skillfully purveyed.
To eat her cheese, I’d gladly give up fresh carrion…
What??? I was a runner-up in the 2010 Cheese Underground “Cheese Limerick” Contest. In addition to all my other fine qualities, I consider myself a poet…
(The Lady has since visited Chuck’s a second time and picked up a wedge of Fiscalini’s San Joaquin Gold, a cheese I had begged her to buy… a review will follow soon…)
Follow @cheesemongerCanadian Cheese Grand Prix Champions 2011
May 1, 2011
The Dairy Farmers of Canada held their bi-annual cheese awards this past week and announced winners in seventeen categories plus the grand champion:
Grand Champion:
Louis D’or!! A nine-month aged farmhouse and organic cheese from La Fromagerie du Presbytere located in Quebec. This cheese also won in two categories: Firm Cheese and Farmhouse Cheese. Congratulations!!! La Fromagerie du Presbytere also took the Blue Cheese Category with their Bleu de l’Elizabeth.
The Lady and I have not had the pleasure of tasting this cheese but you can be sure, The Lady is already ferreting out a way to get a wedge into the manse. According to Phil Belanger, Chair of the 2011 Canadian Cheese Grand Prix Jury and President of the New-Brunswick Chapter de la Chaine des Rotisseurs, ‘’The milky richness of this cheese is a tribute to the organic milk with which it is made. The cheese has a smooth texture, warm nutty and floral notes in aroma and taste’’.
Category Winners:
Fresh Cheese: Mascarpone Tre Stelle, Arla Foods Inc. (ON)
Soft Cheese with Bloomy Rind: Island Bries, Little Qualicum Cheeseworks Ltd. (BC)
Semi-soft Cheese: Lankaaster Traditional Gouda, Glengarry Fine Cheese (ON)
Washed-Rind – Soft and Semi-soft Cheese: Le Mont-Jacob, Fromagerie Blackburn (QC)
Firm Cheese: Louis d’Or, Fromagerie du Presbytere (QC)
Swiss-type Cheese: Fromage Suisse Lamaire, Fromagerie Lemaire (QC)
Mozzarella: Bocconcini Santa Lucia, International Cheese Co. Ltd (ON)
Blue Cheese: Le Bleu d’Elizabeth, Fromagerie du Presbytere (QC)
Flavoured Cheese with Added Non-particulate Flavouring: Naturally Smoked Boerenkaas, Natural Pastures Company (BC)
Flavoured Cheese with Added Particulate Solids Flavouring: Gouda Herbs & Garlic, Sylvan Star Cheese Ltd. (AB)
Mild Cheddar: Mild Cheddar, The Black River Cheese Company Ltd. (ON)
Medium Cheddar: Cheddar moyen Biologique, Fromagerie L’Ancetre (QC)
Old, Extra Old Cheddar: Le Jersey du Fjord, Bergeries du Fjord (QC)
Aged Cheddar (1-3 years): Avonlea Clothbound Cheddar, Cows Creamery (PEI)
Aged Cheddar (4years+): Cheddar Doyen 4 ans, Fromagerie Perron (QC)
Farmhouse Cheese: Louis D’or, Fromagerie du Presbytere (QC)
The Lady and I congratulate all the winners and hope to soon taste each and every one of them…
Follow @cheesemongerTime to Get Your Grill On… Grilled Cheese, That Is
April 22, 2011
April is Grilled Cheese Month and we’re celebrating at our Cheesemonger Recipe Blog by posting a new Grilled Cheese Sandwich everyday of the month.
Here is the list of Grilled Cheese Sandwiches we have created and posted so far:
April 1 – Crave Brothers Mascarpone Grilled Cheese Dessert Combo
April 2 – Old Amsterdam Grilled Cheese
April 3 – Saxon Homestead Saxony and Pear Grilled Cheese
April 4 – Grand Margaux Brie Grilled Cheese
April 5 – Neal’s Yard/Appleby’s Cheshire and Sausage Grilled Cheese on Crumpets
April 6 – Tillamook Tilly’s Dilly of a Grilled Cheese
April 7 – Joel’s Grilled Pimento Cheese
April 8 – The Man’s Roast Beef and Horseradish Cheddar Grilled Cheese
April 9 – Marco Polo and Raspberry Grilled Cheese
April 10 – Croatian Grilled Cheese
April 11 – Beemster Mustard and Bacon Grilled Cheese
April 12 – Just Cheese Grilled Cheese
April 13 – Midnight Moon Gouda and Olives
April 14 – Raw Milk Manchego, Jamon Iberico and Membrillo
April 15 – The Tax Man Cometh Grilled Cheese
April 16 – Smoked Dorset Red and Bangers Grilled Cheese
April 17 – Lincolnshire Poacher and Asparagus Grilled Cheese
April 18 – Jarlsberg, Mortadella and Apples Grilled Cheese
April 19 – No Woman and Jerk Chicken Grilled Cheese
April 20 – Falling Back in Love with Parrano Grilled Cheese
April 21 – Woman of LaMancha and Flame-Crafted Ham Grilled Cheese
April 22 – Oregonzola and Steak Grilled Cheese
April 23 – Sartori Bellavitano Gold and Capocollo Grilled Cheese
April 24 – BelGioioso Fontina and Sylvilagus Audubonii Grilled Cheese
April 25 – Ossau Iraty and Camelus bactrianus Grilled Cheese
April 26 – Cotswold Pub Cheese and Axis calamianensis Grilled Cheese
April 27 – Denhay Farmhouse Cheddar and Marmota vancouverenis Grilled Cheese
April 28 – In Honor of The Queen Grilled Cheese
April 29 – William and Kate’s Lamb Confit Bubble and Squeak Grilled Cheese
April 30 – The House Mouse Grilled Cheese
And beginning April 24th, every grilled cheese recipe will use a tasty meat from The Feline Foodie’s own cheese and food pairing chart… this promises to really be interesting…
We also offer 10 Simple Steps to Build a Grilled Cheese
Please subscribe to our Cheesemonger Recipe Blog to get a daily update of new grilled cheese recipes as we post them…
A Cheese Plate For Your Royal Wedding Party
April 15, 2011
With the Royal wedding looming on April 29th, The Lady decided to create a Cheese Plate for the Prince and his Princess-to-be… and for your own Royal Wedding Party on April 29th while watching the festivities live via cable and satellite. The Lady expanded the cheese plate to accommodate the guest list, in the event the Royal Family decides to follow her choices. For a more intimate event in your own living room, you might want to choose only 4 or 5 cheeses.
Most of these cheeses are available through Neal’s Yard Dairy in London. In Portland, Oregon, we suggest you contact the fine folks at The Cheese Bar in the Mt. Tabor neighborhood. In Seattle, we recommend Calf and Kid Artisan Cheese Shop on Capitol Hill or in the Ballard neighborhood Savour Specialty Foods. In Manhattan, visit Murray’s for most of these cheeses. You can also order cheese online from Murray’s.
The first group are cheeses I recommend but have not as yet reviewed.
Anne and Andy Wigmore’s Waterloo – Buttery at the edges with a fresher, lactic center. Oozes near the rind and becomes firmer at the center. Made with raw Guernsey cow’s milk and vegetable rennet. This cheese is made on the Duke of Wellington’s Estate in Riseley by Village Maid Cheese.
Charlie Westhead and Haydn Roberts’ Finn – Made with unpasteurized cow’s milk. Fresh and creamy with a rich double cream texture. Mushroom flavor develops as this cheese ripens. This cheese is named after the cheesemaker’s dog.
Greenacres Farm’s Golden Cross – Made using raw goat’s milk and vegetable rennet. Velvety texture; goaty and citric with a sweet finish. This cheese is similar to St. Maure, which The Lady sells at her kiosk.
Laurel Farm’s Stinking Bishop – Pasteurized cow’s milk and vegetable rennet. It has a pungent smell with a gentle and subtle tasting paste. This cheese can ooze or run with age. This cheese was inspired by a cheese made by Cistercian monks in the English Village of Dymock. Although this cheese is indeed stinky, the name comes from variety of pears used to make the Perry solution used to wash the cheese.
Berkswell – Made with raw sheeps milk and traditional animal rennet. This cheese is rich, sweet and nutty with a pineapple finish. The texture can be grainy and depending on age, it can range from soft and moist to quite firm and drier.
The following group of cheeses for your Royal wedding Cheese Plate are all recommended and I have reviewed them. Click on any of them for my thoughts.
Appleby’s Raw Milk Cheshire from Neal’s Yard
The Lady, The Man and I have our own Royal Wedding Party planned for the wee hours of April 29… along with a few hundred million others who will attend the festivities in their jammies in front of the tellie… to use an English term…
May the Prince and the new Princess be as happy as The Lady and The Man…
Ford Farm Smoked Dorset Red
April 14, 2011
Copyright Cheese Shed 2011
The Lady and I are big fans of the Coastal Cheddar made by Ford Farm in the Dorset area on the English Channel. When she came across Dorset Red at Costco, she thought we would also like this cheese. The Man and I are more enthusiastic when it comes to smoked cheese; The Lady can take it or leave it depending on her mood. The Dorset red falls into that category; she wasn’t moved by the cheese. That being said, The Man and I scarfed it down and with The Lady out of the equation, it meant more for us. Boohoo…
Like Red Leicester, Dorset red isn’t red. It’s deep amber with a red rind that develops as this cheese naturally smokes over oak chips. The texture is creamy and the taste is smoky with a tangy finish that lingers on the palate. You know it’s a cheddar; the smoke doesn’t overpower the cheese.
The Lady served it with Dare Cabaret Crackers and apricot preserves. The Man swooned; I clawed my way to a full share… we were happy campers…
I give Dorset Red 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: I am hoping this will end up in one of the April is Grilled Cheese Month recipes. I also would like this in a mac n cheese. As with most cheddars, you can use this cheese in almost any recipe and the smoky flavor will kick the recipe up more than a notch…
Wine Pairing: The Lady suggests Zinfandel with this cheese.
Beer Pairing: Robust Brown Ale
Source: Cows that graze on the Ashley Chase Estate on the Southern Coast of England.
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