McGee’s seminal work contains this thought which we’ll surely quote while writing Master Cheesemakers:
“Cheese is one of the great achievements of humankind. Not any cheese in particular, but cheese in its astonishing multiplicity, created anew every day in the dairies of the world. Cheese began as a simple way of concentrating and preserving the bounty [...]
Archive for January 20th, 2008
Hal McGee on Cheese
Posted in General on January 20, 2008 | Leave a Comment »
Tasting Notes: Feta from Klondike and the Buholzer brothers
Posted in Tasting Notes, tagged buholzers, feta, klondike cheese, monroe, odyssey cheese, photo, tasting on January 20, 2008 | Leave a Comment »
Feta can sometimes be overly astringent and hide all more subtle flavors beneath an acidic wash of taste, but this feta maintains a tangy flavor without overpowering the cheese base. It has a nice lemon aftertaste, and is firm and chalky in texture but easy to crumble.
Tasting Notes: Fresh Curds Edelweiss Townhall Cheese and Bruce Workman
Posted in Tasting Notes, tagged bell paese, bruce workman, curds, Edelweiss, monroe, monticello, photo, swiss, tasting, whey on January 20, 2008 | Leave a Comment »
I thought I had already experienced “fresh curds” by eating cheddar cheese curds a few hours after they were made (when they are still affectionately called “squeakers” by those in the know), but they are nothing like actual curds plucked from the whey moments after curdling. I tried both a bell paese (a semi-soft italian [...]
Tasting Notes: Butterkase from Edelweiss Townhall Cheese and Bruce Workman
Posted in Tasting Notes, tagged bruce workman, butterkase, curds, Edelweiss, monroe, monticello, photo, tasting, whey on January 20, 2008 | Leave a Comment »
We were fortunate enough to be given a bit of Butterkase right before packaging. It is a semi-soft mild cheese of German origin. The main taste is a mellow sweet butter flavor, which pairs well with the smooth soft texture. It apparently melts wonderfully. I should also mention that we ate this cheese around [...]
Tasting notes: Chihuahua from Chula Vista Cheese and Jim Meives
Posted in Tasting Notes, tagged chihuahua, chula vista, monroe, photo, queso blanco, tasting on January 20, 2008 | Leave a Comment »
Queso blanco is usually described generically as a “Hispanic melting cheese” and the Chihuahua brand has been created exactly to fit this description. It tastes like a mix between a young cheddar and a mozzarella combining the mild acidic flavor of cheddar with a soft smooth texture. It grates and melts superbly without crumbling and [...]
