I decided to compare two New Zealand cheddars: a Fonterra purchased from Whole Foods, and a grass-fed sharp cheddar from Trader Joe’s. The Fonterra is your typical cheddar. It was sharp, dry and salty. While the flavor didn’t linger, it would be a perfect cheese for sandwiches or cooking. The cheddar from Trader Joe’s had [...]
This cheese appears frequently in our house. It’s made with young Stilton, so the classic blue veins haven’t yet made an appearance. Cranberries are stirred into the cheese so you get the sharpness of the Stilton followed by the sweetness of the cranberries. It’s an example of contrasts: dry, tangy Stilton against moist, sweet cranberries. [...]
Well, this looked abit different from the start. This is pale yellow cheese with burgundy-colored ribbons and speckles. Firm and with a very mild cheddar taste and a hint of pepper and spice. I later learned that the red veins in the cheese are Jamaican jerk spices. Which also clued me in to the name, [...]
Nice cheddary-like cheese (OK, I know cheddary is not a word, but it is here). This cheese is buttery in color with a nice salty tang. Texture is smooth and firm. Great everyday cheese. Discovered that this is handmade in Seattle.