To me, this is how a cheddar should be. A strong cheddar flavor but not overpowering. Tangy, nutty and somewhat crumbly. This cheese is cloth-bound and has a butter-yellow color. Great snack cheese…took a hunk of this on a recent hiking trip and it was perfect. Wensleydale is produced in the town of Hawes in [...]
Well, it’s happened. I’ve encountered a cheese that I didn’t like particularly. (I fully expected to like Lincolnshire Poacher. It’s a strong cheddar after all and is produced by Neal’s Yard Dairy, which from all accounts, is THE place to buy handmade, British cheese). My piece of Lincolnshire Poacher packed a punch right upfront. The [...]
This is a fun little cheese from Holland with brown mustard seeds mixed into a mild flavor and supple, pale orange paste. I have seen several descriptions of this cheese as having a “robust” flavor. I thought it more mild and the mustard flavor was barely noticeable. The sensation of the mustard seeds popping between [...]
A question came up the other day: can you make cheddar from goat’s cheese? I didn’t know the answer so we talked to the cheese monger at Whole Foods. She informed us that yes, goats milk can indeed be used for cheddar. It’s all in the way the curds are cut, known as as “cheddaring”. [...]