My favorite recipes
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.
Calvert Woodley. Italian and Dutch. Fontina and Parrano.
good
Brillat savarin cave aged, a cow’s milk triple-cream brie cheese from Burgandy or Normandie. Very good.
Ubriacone – a very nice aged cow’s milk spiked with wine
Quadrello di bufala, they say it is a stinky (washed rind) cheese, but ours was a fairly firm nice smelling cheese.
Ewe’s milk blue, which I think was a Whole Foods product, or maybe an Old Chatam Shepherding Company cheese, was very good.
Maryland now has a sheep dairy! Shepherd’s Manor Creamery is now producing a very nice tome style sheep’s milk cheese. They also have a sheep yogurt, which is very nice.
The other day we got some barbeclettes, made by Boska Holland, but we probably got them from Amazon.
They’re designed to be used on an outdoor grill, but we used them on an indoor gas range, and they worked very well. We used Raclette cheese.
We had it on potatoes, cornichons, and the pickled carrots we got for Christmas. It was a good, quick, and easy meal.
On the way back from N.C. we had a cheese party in the club car.
It featured Crave Brothers’ Petit Frere, a washed rind soft ripened cheese. From Wisconsin cows.
We went to Lexington, Kentucky for Pablo’s wedding, and sampled some cheese during the trip. Drew sent us a reference about an Italian deli there, but the link said that they mostly did goat cheese. When we got to the deli (at 11:11 on 11/11/11), the girl there said that the goats were perturbed during the season and didn’t produce much milk, so they just had sheep and cow cheeses (darn!). We liked them both, and we had a wine/cheese party in our hotel room before the wedding.
Then we had sheep cheese from Good Shepherd and some cow cheddar from Boone Creek that we got at the farmers market. They were both good.
