Posted in Tasting Notes, tagged bell paese, bruce workman, curds, Edelweiss, monroe, monticello, photo, swiss, tasting, whey on January 20, 2008 |
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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 cheese) and a Swiss curd straight from the whey.
The bell paese was almost custard-like, smooth and a little rubbery. It was also suprisingly sweet. I could immediately imagine it as a high-end dessert with a nice fresh berry compote. Also, the Little Miss Muffet nursery rhyme finally makes sense, as this could be a nice mild snack.
The Swiss had a very different texture – a little more rubbery and firm, almost like rice pudding. It was also mildly sweet. Because the curds are so young, the cheese cultures (which give cheese their distinct tastes) have not really set to work yet, and all you taste are the sweet milk solids. It was very pleasurable.
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Becca and I had a great time at the Isthmus Beer & Cheese Fest in Madison this past Saturday. We got to see a bunch of friends (Bruce Workman of Edelweiss and Bob Wills from Cedar Grove, the Furthermore Beer guys, Matt and Clare from Quince and Apple, and others) and meet some new ones, including Linda Falkenstein of the Isthmus, the talented folks at Bolzano Artisan Meats, the delightful power couple behind New Glarus beer, and the folks at Roelli Cheese Haus. We also tried a few some lots of beer and cheese samples.
