Thursday, May 17, 2012
Saturday, May 12, 2012
Sunday, April 8, 2012
There's no better gift for Easter to me like a new cheese. Parlick Fell ("fell" is a word used in England and means "hill") comes from rural Lancashire in England, where a single flock of 400 Friesland ewes is cared for by 4th generation sheep farmers. They enjoy their life on grassy pastures and produce milk full of flavor.
And cheese ... it may not blows my mind but it has very interesting flavor: sharp, tangy and salty.
Thursday, March 1, 2012
I have tasted Gorgonzola a long time ago and I was so disappointing experience that whenever I noticed it the store I omitted it. Last week I decided to give it another chance. It taste like pudding to me. I mean a home made pudding made with yolks, milk, sugar and starch. I haven't notice any piquancy or distinctive flavor. I can only assume that the piece I bought was young (Gorgonzola dolce), aged for 2-3 months.
Wednesday, February 29, 2012
I was so happy to notice St. Agur during my last shopping trip. I love blue cheeses so any new product is very welcome. Saint Agur has a quite short history, as it was created in 1988 in the volcanic region of Mont de Valey by Beauzac's master cheese makers. Their goal was to combine a creamy texture with the subtle taste of a fruity blue.
St. Agur is matured for at least 80 days and final product in octagonal shape weights between 4-5 lb. Then the cheese is packaged in aluminum paper and it continues maturing until we can enjoy it.
I like St. Agur. It has all of the characteristics which make the cheese tasty to me: it has strong, distinctive flavor coming from blue veins, it is salty, buttery and spreadable - perfect to enjoy on a slice of rye bread.
Recipe: Crab Loaf with Saint Agur
Tuesday, February 28, 2012
Salceson" - a type of head cheese (which has nothing in common with dairy products) made in Poland.
It has bitter flavor, which is lees strong when cheese is melted. I don't drink beer but I really enjoy the taste of the cheddar. Unique and irresistible.
Thursday, February 23, 2012
I even don't remember when was the last time I bought that cheese. Belletoile Triple Cream is a spreadable cheese that is buttery, luscious rich and mellow in flavor. But when I'm thinking about brie my first choice is always Traditional French Brie. And when I crave for a triple creme cheese I choose between Saint Andre and Le Delice de Bourgogne. Belletoile Triple Cream is too salty to my taste and not as satisfying as I would expect from triple creme cheese.
Another brie which is little disappointing to my (spoiled) taste buds is Double Creme Brie Cheese. Just ordinary brie, plain and forgettable.