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CG's Artisan & Farmstead Cheese Threak - Page 3

post #31 of 242
Quote:
Originally Posted by Cary Grant View Post

Have not had-
yeah, the naming... Americans and marketing sometimes...

Had it again last night and it was awful. Either they need more consistency or the window for eating is very short.
post #32 of 242
Thread Starter 
Day #21: Teahive & Seahive - Utah
Basically the same cheese, two different rubs. Neither particularly interesting.

teahive1-XL.jpg
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post #33 of 242
Thread Starter 
Quote:
Originally Posted by itsstillmatt View Post

Had it again last night and it was awful. Either they need more consistency or the window for eating is very short.

I reposted an article about them a littlw while back- here it is at Culture.

They're only been making a few months.

Is Bollie's a soft-rpiened? I know it's a sheep/goat blend. Guessing it should be fairly lactic/citric? What was different between them?
post #34 of 242
Thread Starter 
Ah- I see: Bollies Mollies

I might guess the bad one was bitter/ammonia? or was it just flat?
post #35 of 242
Thread Starter 
Wisconsin originals from Friday- all cheeses are relatively new/recent in the American movement:

Wisconsin-Originals-10-2012-XL.jpg
post #36 of 242
Quote:
Originally Posted by Cary Grant View Post

I reposted an article about them a littlw while back- here it is at Culture.
They're only been making a few months.
Is Bollie's a soft-rpiened? I know it's a sheep/goat blend. Guessing it should be fairly lactic/citric? What was different between them?

The first one had a very nice acidity which was perfect for quite a hot day. The texture was slightly crumbly and the rind had a bit of a mushroom scent. The second was, to me, dead in flavor and aroma, and was a bit waxy in texture. My wife found it soapy.
post #37 of 242
Thread Starter 
Day #22: Rupert -Consider Bardwell Farm, Vermont
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post #38 of 242
Thread Starter 
Hey Ed- how was the cheddar??
post #39 of 242
I can't guote your post CG, I've been having problems with that, the PM and the "like" functions. Anyway, I just had a nibble as I was eating a raw milk Parmigiano all weekened (Eataly's house brand 36 month aged, I love it but it always upsets my stomach lookaround.gif) . The nibble I had tasted creamy and mild, relative to the irish supermarket cheddar that I always get (Kerry's I think?, They also do a butter). It didn't taste as "industrialized" if that makes any sense. I plan on eating it tonight so will let you know my full thoughts.
post #40 of 242
Thread Starter 
Cool- That cheddar was probably "Kerrygold".

Trivia: Kerrygold is the umbrella brand now for marketing Irish dairy products globally- BIG company... the Irish Dairy Board. They recently purchased DPI Foods here in the US which is also an enormous company/distributor here with tens of thousands of products.

A little larger than James Montgomery's handmade operation wink.gif
post #41 of 242
Thread Starter 
Day #23: Coach Farm Triple Cream
Decadent, quite goaty goat's milk triple.

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post #42 of 242
Thread Starter 
Bonus cheese... Marieke Gouda Six-Year
Earlier I reviewed Marieke's Gouda which is aged 9-12 months. Here's the first cheese she ever made then put away for six years. Outstanding and one-of-a-kind.

For comparison again, here is the 9-12mo.
Marieke-Gouda-XL.jpg

And here after aging six years.
marieke-6yr-XL.jpg
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post #43 of 242
What knife do you use for which cheese? And how do you cut (press down or "saw")?
post #44 of 242
Thread Starter 
Generally, always press, never saw. You want clean cuts, straight down.

Cheese knives for consumers, IMO, break into two categories:
  • personal preference
  • practical


There are myriad handle and blade shapes and for the most part it's personal preference. Because they are often presented on a cheese board at parties, etc. there's more reason to consider the "art" of them rather than simply utility. Artisan cheese is an "affordable luxury" so many people want a knife that reflects that will still being functional. Truth be told - I've seen too many that err on the side of art and are not fun to actually use.
The practical comes in with:

How hard is the cheese? How "sticky" is it when cutting. You need heft for the first and less surface area for the second.

Somebody gave me these and I find I use the two on the right quite often. The hard cheese knife is handy for breaking very hard cheeses. The other does a decent job with softer, stickier/gripper cheeses.

749718_fpx.tif?$filterlrg$&wid=370

The better knife for sticky cheese is something like Global's with as little surface area as possible.

global-cheese-knife.jpg

For the softest cheeses, at least for photography I actually just use a sturdy piece of fishing line.

Having a chisel/spade is handy for breaking big chunks of parm, gouda and the like:

7EC27243.jpg
You can use ordinary heavy knives as I did in the pic above- but if the cheese cleaves, down goes your knife tip into the slate.

On the commercial/practical side, for larger/whole cheeses, there's one cutter you could use for just about everything and that's a commercial cheese wire cutter from Handee. Takes a little practice but once you get the hang of it it's the best way for breaking wheels, slicing quarters etc. But 99% of consumers don't need this.
Edited by Cary Grant - 10/23/12 at 11:50am
post #45 of 242
that six year gouda looks sick!! I take it it's not for sale?
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