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New Year’s Eve cheese

The cheeses were all from Calvert-Woodley, a very nice local cheese & wine shop.  (clockwise from lower left)

Fromager d’Affinois is a double-cream cow’s milk cheese.  We’ve had it before, and it was still very good.  Somewhat like the Saint Angel that we had last week, but milder.

Emmentaler, an AOC alpine cheese that was on sale.  It looks like traditional “Swiss cheese” with the holes.  It was a bit rubbery.  Good for fondue (probably), but not the best for a cheese board.

Gruyere, also on sale.  Another AOC alpine cheese, but a better texture, and no holes.  Good for both a cheese board and fondue.

Maytag Blue – one that we’ve had before.  Very good (for a blue), and featured in this month’s Culture magazine.

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Holiday Cheese in Burlington

 

We also had pizza this night, so we ended up having more cheese — mozzarella and romano — so it was quite a cheese night. (Ricotta for breakfast made it an 8-cheese day).

A 2005 survey carried out by the British Cheese Board reported that Stilton cheese seemed to cause unusual dreams when eaten before sleep, with 75% of men and 85% of women experiencing “odd and vivid” dreams after eating a 20-gram serving of the cheese half an hour prior to sleeping.[Wikipedia] We had a white stilton with apricots from P.U.C. (Pretty Unique Cheese) in the U.K. from  Coombe Castle International.  Cow’s milk. The T boys described it as “cookie dough” texture. Sweet.

Cordobes. “Made from Merina sheep’s milk, this semi hard cheese is made specially for Whole Foods Market” — not really much about this. Good — a bit milder than manchego.

Bavaria Blue: This is a mild and creamy German blue cheese.  It’s good for crumbling on salads and snacking.  Though KT still isn’t sure about blue.

Saint Angel: St. Angel is a triple cream specialty cheese that has the delicate taste of cream. Because the curds are never drained with ultra filtration, more calcium, phosphorus, and milk protein are retained than in regular soft ripened cheese. The result is a unique creamy texture, unctuousness and a very healthy cheese (3 times more calcium than in regular soft ripened cheese). This was a hit from the cheese tasting til spreading it on breakfast muffins.

Neal Yard Harves Wensleydale:
This unique cheese is made using a recipe only for Neals Yard. It is cloth-bound, has a traditional rennet, less starter, and matured warmer. This results in a terrific tasting cheese milky, floral, and honeyed, with a smooth creamy texture that toes the line between dry and moist. Its finish has some fresh bright acidity. /  Type: Cow ountry: England /gion: North Yorkshire
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Cheese on a rainy night

A Mix of Cheeses

All from Brookville grocery store: I bought these just because there were two we hadn’t had before — even though we aren’t much for flavored cheese. The manchego is just a regular – salty to balance out the white stilton with apricots from P.U.C. (Pretty Unique Cheese) in the U.K. from  Coombe Castle International. The stilton was decent — more of a dessert than a dinner or cheese tray appetizer. It came in a cute, little, round 7-0z package. I had high hopes for what I thought was a sheep cheese — but it also had some goat in it, which didn’t work for the W. It was a hand-crafted sheep & goat’s milk cheese Fetiri  with mint and oregano Mt Vikos. I think it would be good in a Greek salad with a few olives.