Today's Cheese

[Bostoneo]

San Joaquin Gold Cheese
This is a new artisan cheese made by Fiscalini Farms of Modesto, California. It is semi-hard with a natural rind and a sweet, salty, buttery taste. The uniqueness of San Joaquin Gold impressed us in both its flavor and texture. Made from unpasteurized milk from Fiscalini's own herd of 1,400 Holstein cows, it is a wonderful cheese for snacking, but can also be used as a topping for soups or salads. In addition, it grates well and melts easliy. Use it on hot or cold sandwiches or as a Caesar salad garnish.

 

[Bostoneo]

Cahill's Farm Cheddar Cheese
Located in County Limerick and recognized as the originator of fine Irish cheese, Marion Cahill of Cahill's Farm has developed an interesting range of flavored cheddars. Using a base of tangy Irish cheddar, she has experimented with a variety of flavors and has come up with some very popular combinations.

• Porter: This brown waxed gourmet cheese truckle is the original and definitive Irish Plain Porter Cheese. Each brown waxed truckle is individually handcrafted with plain Irish porter. This cheese is perfect as an hors d’oeuvre when sliced and served with a tossed salad. It is equally as good when served as a centerpiece on an after dinner cheese board.

 

[highsierrasmokin']

You still on a cheese kick @Bostoneo ???
Such a great thread.

 

[Bostoneo]

oh ya i am, worked through a 14lb wheel of racelette and some 7lb wheels of manchego lately. Igourmet has gotten kind of more pricer as of late, ranging $8-$20 for 8oz of real artisan cheese, so i just goto Aldi anymore and pickup a huge variety of cheese for a good value. Friend recently gifted me a 5lb wheel of Kerrygold Irish WHisky cheddar, hopefully that one is good, havnt tried it yet.

Another cool site i found was for "bread cheese", the kind you fry in a skillet to brown it and it gets all warm and gooey without loosing its form and melting all over the place. Baked Cheese | Keto Cheese | GOOD Cheese | THE BIG MOO CHEESE

 

[highsierrasmokin']

oh ya i am, worked through a 14lb wheel of racelette and some 7lb wheels of manchego lately. Igourmet has gotten kind of more pricer as of late, ranging $8-$20 for 8oz of real artisan cheese, so i just goto Aldi anymore and pickup a huge variety of cheese for a good value. Friend recently gifted me a 5lb wheel of Kerrygold Irish WHisky cheddar, hopefully that one is good, havnt tried it yet.

Another cool site i found was for "bread cheese", the kind you fry in a skillet to brown it and it gets all warm and gooey without loosing its form and melting all over the place. Baked Cheese | Keto Cheese | GOOD Cheese | THE BIG MOO CHEESE

View attachment 21846

Oh damn...those all look soooo good!

 

[Bostoneo]

Oh damn...those all look soooo good!

they're amazingly good, very addictive after coming out of the skillet, imagine warm gooey cheese sticks with firm slightly crispy crust

 

[Bostoneo]

today we have plymouth framers fred's favorite cheddar, stuff is super tasty, semi soft melt in your mouth goodness w/o being too sharp. Coupled with some Molanari hot salami (order here: Salame )

 

[highsierrasmokin']

Salame

I can't believe I missed out on this place while living in SF. Old school italian delicatessen's are getting harder and harder to come by nowadays.
When I was a kid, the old italians always ate cheddar or provolone and salami on a slice of sourdough. So damn good!
Some great products here....thanks for the link!

 

[Bostoneo]

ya molani's is a great product. I found them on igourmet and loved their pepperoni, till i figured out i can get it nearly half price direct if i buy 3lb chubs

 

[highsierrasmokin']

Pretty standard Dill Havarti, but this Feta is excellent

 

[highsierrasmokin']

Really good cheese but it has like crystals or something around the edges. ???

 

[Bostoneo]

Really good cheese but it has like crystals or something around the edges. ???
View attachment 21896

crystals or that crunchiness is the sign of a well aged cheese

Cheese crystals are formed over time by the breakdown of fats and proteins. Fats and proteins bond together in chains when cheese is formed. As the cheese ages, the protein detaches from the fat, leaving behind small crunchy crystals that you see.
~google

 

[highsierrasmokin']

This stuff is killer! If it wasn't so rich, I could eat the whole wedge.

 

[Bostoneo]

mmmm roasted garlic and herbs, yes please! sounds like one i like Tintern Cheese/Cut & Wrapped by igourmet/Cheese

 

[highsierrasmokin']

mmmm roasted garlic and herbs, yes please! sounds like one i like Tintern Cheese/Cut & Wrapped by igourmet/Cheese

Chives, Shallots and Cheddar sounds like a win win!

 

[Bostoneo]

Chives, Shallots and Cheddar sounds like a win win!

they make a horseradish one and another with spicy course mustard seed (red dragon) so good.