I finally got the chance to taste Cowgirl Creamery Red Hawk and it was well worth the wait. To be fair, I had been offered chances on numerous occasions but hesitated because the web was saturated with high praise and I figured one more review would be one too many. After tasting the washed-rind triple-cream round of goodness, its clear that no amount of praise is enough for this flavor-bomb of fromage. Continue reading
Tag Archives: aromatic
Not all stinky cheeses are created equal. Some are overtly funky from smell to taste. Others smell intense yet have a delicious mild flavor. Hard and crumbly or soft and runny, I love them all. That being said, not all fumigating fromages are created equal. Here is the first of what I hope to be many compare and contrast tastings.
On the platter are two intense cheeses sure to please even the most timid taster. The first is a Swiss cheese called Chue Fladae (translates to “cow patty). Raw cow’s milk and a thick pastry-like washed rind, the aroma can be off-putting at the very least and just unbearable as it gets to room temperature. Continue reading
Chef Alex Guarnaschelli from Food Network raved about a cheese souffle from the Florida restaurant La Goulue Bal Harbour that left me craving this fluffy, cheesy goodness to the point of distraction. Unfortunately, there are few restaurants in Cleveland that serve this sensitive and delicate dish so I was left to my own devices. The mere thought of attempting to create my own souffle from scratch sends chills up my spine (if you read my mac and cheese post, you have seen my pedestrian cooking skills). Imagine my elation when I happened upon the Entree Food Co. “gidi about cheese” souffle at Whole Foods! Parmesan cheese and farmhouse cheddar souffles with no fuss? I am all in. Continue reading
I’m a particular fan of cheese produced by Neal’s Yard Dairy. From the intense Stinking Bishop to the tongue grabbing sharpness of Lincolnshire Poacher this dairy does it all with amazing taste texture. Not surprising that I became an instant fan of Berkswell.
Named for the village of Berkswell in the West Midlands, this earthy cheese is the epitome of rustic country living. Made from unpasteurized sheep’s milk with either a vegetable or animal rennet, the cheese is hand molded and then aged for up to two years. Flavor and texture can vary depending on the rennet. The vegetable rennet has a hard texture with a smooth fruity taste while the animal rennet is milder with a savory palate and harder texture.
More of an after dinner cheese, Berskwell pairs nicely with an aged scotch or whiskey. For wine lovers, a dry red would be nice.
Neal’s Yard Dairy work with seventy or so cheesemakers throughout England and Ireland, giving for one of the most diverse and exciting cheese collections I have yet to find. Head out to your local cheesemonger or Whole Foods and get to tasting all this dairy has to offer.
I was a pretty ticklish kid. So ticklish, my mother would just have to say “Tickle Tickle Tickle” in my general direction and I would be on the floor, rolling with laughter. To be honest, it was agony and I have since learned to turn off my tickle button. After tasting this rare treat, I may have to turn it back on!
Ticklemore cheese was originally made at Ticklemore Dairy by Robin Congdon, Ticklemore is now produced at Sharpham Creamery by Debbie Mumford (Debbie trained under Robin before taking over the cheesemaking). This unique cheese is made from vegetarian full-fat, pasteurised, goat’s milk and hand molded in small baskets and turned twice weekly during its three-month maturing phase. The rind retains the shape of the basket which has been described as having a UFO appearance. While cold, Ticklemore has a flaky, pillow-y texture that “tickles” the tongue with light aromatic flavors. As the cheese becomes room temperature, the airy bubbles and flaky texture become soft slightly runny. The Camembert flavors from the rind are more pronounced and assertive as well.
I am more partial to the taste at room temp yet I can see the appeal of the airy texture. The grapes balanced out the flavor even more.
Ticklemore is difficult to find and the price reflects its rare status. At $40.00 per lb. I don’t see purchasing large quantities anytime soon. It is a cheese I would recommend trying (in small amounts) at least once, if you can find it.
How totally cool is this? According to the American Journal of Clinical Nutrition, women who eat full fat cheese gain less weight than those who abstained from dairy. I cannot tell all of you how happy this makes me. As most of us Fat Cats do each January, I have made my resolution to work out more, eat right, and exercise. I figured this meant saying bye bye to my beloved ricotta from Morgan and York (my guilty pleasure at the moment). Nay nay, I say! Bring on the fromage!!!!!