or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › CG's Artisan & Farmstead Cheese Threak
New Posts  All Forums:Forum Nav:

CG's Artisan & Farmstead Cheese Threak - Page 20

post #286 of 300
Thread Starter 
I'm not- it's aimed more at consumers and tasting. I know all the brands there- carry a few of them.
post #287 of 300
But you can also meet all the cheese makers/ farmers there too! I know, its more geared to the cheeseheads and chefs than the retail sector.
post #288 of 300
Thread Starter 
Quote:
Originally Posted by jcman311 View Post

But you can also meet all the cheese makers/ farmers there too! I know, its more geared to the cheeseheads and chefs than the retail sector.

True!- fun for cheese lovers to be sure smile.gif
post #289 of 300
Lots of nice cheeses, but what to do if there's no monger in the area?
post #290 of 300
Thread Starter 
Quote:
Originally Posted by herzzreh View Post

Lots of nice cheeses, but what to do if there's no monger in the area?

Speaking for yourself? Are you in Charleston? If so:

http://goatsheepcow.com/
post #291 of 300
Quote:
Originally Posted by Cary Grant View Post

Speaking for yourself? Are you in Charleston? If so:

http://goatsheepcow.com/

Oh yeah... For some reason I keep forgetting about those guys!
post #292 of 300
post #293 of 300
Thread Starter 
post #294 of 300
Just had a taste of two rather mild cheeses. This and Widmers Mild Brick.

post #295 of 300
Thread Starter 
Interesting that you think PRR is "mild" - while not the boldest, it's usually quite piquant and sharp. If it had none of those qualities- might have been stale as that was a pre-cut and wrapped piece.
We carry Widmer's 10yr cheddar - made to be "sour sharp". Brick is certainly mild.

Look for Bleu Mont Bandaged Cheddar from Blue Mounds - especially if cut fresh
post #296 of 300
Quote:
Originally Posted by Cary Grant View Post

Interesting that you think PRR is "mild" - while not the boldest, it's usually quite piquant and sharp. If it had none of those qualities- might have been stale as that was a pre-cut and wrapped piece.
We carry Widmer's 10yr cheddar - made to be "sour sharp". Brick is certainly mild.

Look for Bleu Mont Bandaged Cheddar from Blue Mounds - especially if cut fresh

Agreed, it was not the boldest but I was expecting a little more from it. (PRR)  It was very good. 

 

I'm interested in the Widmers other brick cheese ( I cant remember the name off hand) It was supposed to be a little bolder.  Not that I didnt like the mild brick... it was nice and creamy.

 

I'll be on the look out for the Bleu Mont.  Thanks

post #297 of 300
Thread Starter 
Quote:
Originally Posted by jcman311 View Post

Agreed, it was not the boldest but I was expecting a little more from it. (PRR)  It was very good. 

I'm interested in the Widmers other brick cheese ( I cant remember the name off hand) It was supposed to be a little bolder.  Not that I didnt like the mild brick... it was nice and creamy.

I'll be on the look out for the Bleu Mont.  Thanks

We got some of the aged brick. It's stinkier but still really mild (too mild) in the paste.
post #298 of 300
Thread Starter 
Shakerag Blue



Lindenhof Presidium Truffle Gouda



post #299 of 300

That truffle gouda looks awesome.

post #300 of 300
Thread Starter 


Landmark Creamery Petit Nuage
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › CG's Artisan & Farmstead Cheese Threak