Posts Tagged ‘cheese’

Cheese: Little Bloom on The Prairie


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What in the world is going on? Here is another goat cheese made to look like Brie cheese.  I found it interesting that as soon as I saw the photo and before reading about it the thought that crossed my mind was: Bland.  That what most Brie and Camembert in the market taste nowadays because of the ban on unpasteurized cheeses aged under 60 days.  You can actually find slightly stinky ones from pasteurized milk that taste fairly good.  This is goat cheese however.

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from F Slashfood by Max Shrem

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Little Bloom on the Prairie
Usually, the thought of goat's milk cheeses conjures up images of small, freshly ripened, creamy-to-crumbly chèvres, like the French Valençay or Brad Parker's ashed log, which come in pyramid and log shapes, respectively. Little Bloom on the Prairie, from Prairie Fruits Farm in Champaign, Ill., defies all such expectations. When ripe, its texture turns into a succulent cream that slowly oozes from its rind. (Trust us, that's tastier than it sounds). 

Little Bloom on the Prairie is a goat's milk cheese with a bloomy rind similar to Mont Vivant, but with a luscious consistency that make its texture more comparable to a rich Brie. Still, even though the cheese's silky touch matches that of a bloomy rind, its flavors are distinctly herbal, floral and even grassy (tastes often associated with goat's milk cheeses). In short, based upon its texture and appearance (this bloomy rind cheese is in the format of a smaller Camembert), Little Bloom on the Prairie seems like a typical runny cow's milk cheese. 

As with life, however, appearances can be deceiving: A bite of this fromage reveals an unexpected yet pleasant tang.

http://www.slashfood.com/2009/06/09/little-bloom-on-the-prairie-cheese-course/

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Cheese: Bardwell Manchester


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This is one interesting cheese I wish I could taste.  It is a goat cheese not in a tube format.  It is aged and the rind is washed.  I have poor memory of goat cheeses except for the very well-made ones.  This however appears very appetizing.  

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from The Kitchn by Nora Singley
2009_06_09-Bardwell.jpgFrom Consider Bardwell Farm in West Pawlet, Vermont, comes one of the best cheeses around…. and right now it's at particular peak, perhaps because it's most definitely the season for a cheese of this nature: made with the raw milk from Vermontese (if you will) goats who were grazing on fresh spring grasses and foliage just a couple of months ago.

We've covered Consider Bardwell before, but they're very deserving of another mention. What's especially unique about Manchester is its style: there aren't a ton of natural rinded goat cheeses on the market, especially of this size, and especially from the States. They've tapped into something new here. And the result is exactly what can occur when goat milk ages, and this case, ages in the Cellars at Jasper Hill Farm. They also washed the rind during its aging process, too, which lends a distinctive, funky note, and a pudgey, semi-soft texture. The flavors typify some of our favorite cheese words: earthy, nutty, and rustic. It's a cheese that would go great with a sweeter-style brown ale, or a round, full-bodied white wine. But truly, no beverage is needed to enhance this pick. Consider Bardwell is available at New York area farmer's market, including Union Square, Greenpoint, and Tompkin's Square, and at Artisanal Cheese. • Buy it! Consider Bardwell at Artisanal Cheese, $30/lb. Related:The Kitchn on Cheese: 123 Cheese Reviews, Tips and Guides (Image: Artisanal Cheese)

So how exactly do you lose 2,000 pounds of cheddar?


 

A Canadian cheesemaker dropped the cheese into a fjord in a ripening experiment. And then, well, some $50,000 later, they still couldn’t find it. Hmmmm….

From the Globe and Mail: Sunken Cheddar Defeats Divers by Ingrid Peritz.

Posted by anne at October 11, 2005 11:23 AM | TrackBack

via The Cheese Diaries:.

Agnolotti al plin Cheese from Piedmont


If you have ever visited Piedmont, Italy’s famous wine region, you have probably sampled the local specialty known as agnolotti al plin. These tiny handmade ravioli are sealed with a pinch (“plin” in local dialect).