Cahill's Vintage Irish Cheddar with Porter

It's impossible to overlook the cheese and don't buy it. When I first saw it  reminded me "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.

Especially for Cahill's Vintage Irish Cheddar with Porter I baked : sourdough rye with double chocolate stout.

Goat's Milk Cheddar/ La Buchette (Canada)

Two Canadian cheeses that have drown my attention. 
 I haven't notice any characteristic flavor of Goat's milk cheddar and I see no reason to eat it anymore. There are much better cheddar and more delicious goat cheeses to choose.
 I  used to buy it when I needed some cheese to use it in a casserole, because it grates and melts easily. I also liked it pale color.  Now I prefer chèvre, which flavor is more detectable.
Tuna Savoury with Goat's Milk Cheddar recipe.


 La Buchette not only has appealing look (after removing these ugly yellow sticks) but also fantastic flavor.

The cheese is a copy of  Bucheron - French goat milk's cheese derived from Loire Valley.  It is like a camembert cheese with delicate rind and chèvre in the center. Perfect pair - isn't it?

I WANT IT ALL! I WANT IT NOW!

Goat's Milk Gouda Cheese (Holland)

Goat's Milk Gouda (matured for 6 months) is my favorite all the time. I believe it has a lot of fans. It is always in stock at "Trader Joe's" where I buy  cheese.
 I like it much more than any Gouda made from cow's milk. It has satiny, light texture, tangy flavor and bright white color. Very pleasant taste, not tart at all.  In the photo below you can also see the cheese with added potatoes and herbs. Nice variation but I haven't seen it for a year or more in the store.







I also enjoy Aged Goat's Milk Gouda, which has been aged for 16 months. Flavor is more savoury and characteristic, but still not so strong like aged cow's milk Gouda.

1,000 Day / Old Amsterdam Gouda ( Netherlands)

 Gouda has very good keeping qualities, and some are aged for even for 4 years. It's the Netherlands' specialty and represents over 60% of the entire Dutch cheese production. Gouda comes from  the small town situated between Rotterdam and Utrecht and was exported as far back as 13th century. 

Below, three aged Gouda  cheeses I have tasted so far.

Tagen Dagan Gouda must be the oldest cheese I have ever eaten. I'm not a  connoisseur of aged cheeses and I taste them once or twice a year. It's hard and but not so dry. It is coated in  orange wax. Caramel color , a uniquely crystalline texture and nutty smell make the cheese very tempting. The taste is sharp and intensive.  At the beginning, I thought that the color comes from natural process of aging. Then I noticed annatto at the list of ingredients.  When cheese is melted you can feel how salty and fat it is. I don't like it at all.

Recipe for warm sandwiches with mushrooms and cheese.

On or two years ago  I had tasted Old Amsterdam Gouda and it is said " to be ripened to perfection" and regularly checked for flavor. It's matured for only 18 months and its paste is pale yellow and coated with black wax.

Sheep's Milk  Aged Gouda has some caramel flavor, which I found very interesting.