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”. [...]
Blue cheese is one of my favorite kinds of cheese. This one is made in Oregon from unpasteurized cows milk. What hit me first about this blue was the creaminess of the cheese…it was really luscious. The flavor was robust and sharp.
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.