Not a causal cheese by any stretch of the imagination… The double lining probably is a strong indicator of the smell…
Nicholas did not approve but I did
Gorgonzola Cremificato
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Category Archives: cheese review
Tomme Fermier Kid Approved
Strong flavor so border line casual cheese
Idiazabal Spanish Cheese
Tasty casual cheese
Artisanal Cheese is Back
After a prolonged multi month absence caused by a series of moves the best cheese of the month club is Baaaaack!
At some point I used to do reviews of each cheese posted on this blog. Maybe I will go back to that …
Because with this club:
Better to die of a heart attack than not eat this cheese!
Or I can just run more!
Casual cheese eater: why did my husband eat all of it.
Cheese snob: a simple and yet elegant cheese. Unlike most complex cheddars you are not fighting the flavor in your mouth. Nice solid texture. Definitely a win.
Cheese Review: Le Moulis
From www.artisanalcheese.com:
Le Moulis is a firm, moist cow’s milk cheese made in a small mountain creamery high in the Pyrenées. The Pyrenées is generally known as a haven for delicious sheep’s milk cheeses – Moulis is a cow’s milk rarity. Its rustic natural rind lends a distinctive earthiness to Moulis’ more dominant buttery, eggy flavors. Pair Le Moulis with Cabernet Sauvignon, Merlot, or Port.
The cheese snob says: Very interesting strong flavor. A
The casual cheese eater says: Yummy. B
Cheese Review: Colston Bassett Shropshire Blue
For more info check out the cheese maker’s web site.
The cheese snob says: A mild blue. Intriguing yellow color. B
The casual cheese eater says: An edible blue. C
Cheese Review: La Tur
The cheese snob says: Wonderfully creamy. A
The casual cheese eater says: More please. A
Cheese Review: Ossau au Piment d’Espelette, sheep milk, France
The cheese in the middle is Ossau au Piment d’Espelette.
From www.artisanalcheese.com we read:
Ossau au Piment d’Espelette is a paprika-dusted sheep’s milk cheese made in the French Pyrenees. This variety is lightly coated in AOC-protected Piment d’Espelette, the famous Basque paprika. The nutty, sweet and toasty characteristics of the cheese are augmented by the brightness and warmth that the pepper imparts. Pair with Zinfandel, Tempranillo, or Syrah.
The cheese snob says: Delightful. The paprika does add an additional dimension to the cheese. A
The casual cheese eater says: More please. A.
Cheese Review: Cantalet, cow’s milk, France
The cheese on the right is Cantalet.
From the www.artisanalcheese.com description:
Cantalet, an ancestor to British Farmhouse Cheddars, is a cow’s milk cheese from Auvergne, France. It is weighty, moist, creamy and just subtly sharp with a very defined sweet and milky quality. Pairs well with Merlot, Pinot Noir and whites from Sauvignon Blanc to Gewürztraminer.
The cheese snob says: Definitely reminds you of a farmhouse cheddar, but I prefer the child rather than the parent. B
The casual cheese eater says: More please. A.