Author: wendell

AKT got some cheese at Whole Foods.

 

 

 

 

 

 

 

 

They were clockwise from upper left:

http://www.gourmet-food.com/italian-cheese/cacio-de-roma-cheese-1000526.aspx

gran queso sole 2.0

Murray’s Cheese – Sole Gran Queso

 

caciocavalio mitica

Caciocavallo – Wikipedia, the free encyclopedia

 

 

 

 

 

 

 

 

 

 

The carrot dinner has been postponed until Saturday, so we had cheese tonight.

[a heart-shaped bloomy-rind cheese that I can’t find the label for]

Nancy’s cheese ball

Grana Padano, a firm cheese from Italian cows.

Danish Blue, one of our favorites.

Happy New Year!

My brother gave us some Ashe County Cheese for Christmas!  You can visit their cheese store most days of the week, but check their schedule to see if they will be making cheese that day.  It is in West Jefferson, about 15 miles north of Deep Gap (Deep Gap is on NC 421 between North Wilkesboro and Boone).  We’ll have to go visit them sometime.

Redneck Romano is a nice, hard romano-style cheese.

Carolina Blue Marble is their soft blue-veined cheese.

We also had a gruyere which was supposed to be for the fondue set that he also gave us, but we didn’t bring the fondue set back on the train and Mom is shipping it to us.  I hope we have some gruyere left by the time we get the set.  Look for the fondue set in another post soon.

Isigny St Mere Brie: Normandie is normally known for its camembert, but this brie is from there.  Very good.

Ewephoria: a sweet gouda style sheeps milk cheese from Holland that I found at the Brookville market in Cleveland Park.

 

The other day we met T.T. and M.T. in Philadelphia so we went to the Reading Market.  I got some interesting cheese (and passed on the cheese that was $40/lb).

Le Fin Normand Camembert – a nice Camembert (aren’t they all?) from Saint-Hilaire de Briouze.  It was one that I didn’t have the box for, which was the main reason to get it.

Pecorino Sardo Ciresa – a very nice Italian sheep’s milk cheese

Asiago – very good, but not as nice as what NA smuggled in for us.

Actually, it is Tete de Moine Fromage de Bellelay. A good swiss-style cheese originally made by the monks of the Bellelay Abbey.  Quite good, but they say it is better to shave it with one of those round wheel things with a scraper.  We’ve seen one of those at Cornucopia.

 

Ed from Book Creek Creamery sent me a note saying that KET tv is going to feature them on Bluegrass and Backroads:

http://bluegrassandbackroads.com/2012/08/boone-creek-creamery/

We got some of their cheese when we were in Kentucky last November for Pablo’s wedding.

AKT got some cheese from the farmer’s market there.  It was from Ludwig Farmstead Creamery in Illinois.

Feather Ridge – a semi-hard raw milk cheese.

Jake’s Wheel – patterned after Havarti.

Vermillion River Blue – a very nice triple cream blue.

AKT also got a nice cheese knife, but the mouse’s tail broke off after the first use.

Thomasville Tomme was very good, from Sweet Grass Dairy in Georgia.  Raw cow’s milk cheese.