Today's Cheese

[Bostoneo]

Pecorino Calabrese


This pure sheep's milk cheese made in four pound wheels comes to us from Calabria, in southern Italy. Calabrese has that famous pecorino flavor and is both sweet and salty. Like most ewe's milk varieties, its surface is a bit oily due to the natural oils in the milk. Formed in woven molds, the rind takes on a ribbed pattern that makes a nice presentation. Excellent as a snacking cheese.

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[Bostoneo]

Good sale and promo code for 5% more off!! Pushed out delivery til june 5th Since I already had a shipment come in lol

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[highsierrasmokin']

Good sale and promo code for 5% more off!! Pushed out delivery til june 5th Since I already had a shipment come in lol

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The Yancey's Fancy smoked gouda with bacon is so damn good!

 

[highsierrasmokin']

Oops...I think that cheese deserves a "meow" @Bostoneo???

 

[Bostoneo]

With a rind coated in crushed garlic and French herbs, Fromager d'Affinois with Garlic and Herb is the perfect cheese to serve with toasted baguette, saucisson, or melted over new potatoes. This luscious, Brie-like cheese comes from the Pilat Regional Park in France's Rhone-Alpes. Created by Fromagerie Guilloteau, Fromager d'Affinois ("fro-mah-ZHAY dah-fee-NWAH") is unique in the world of double cremes in that even as it progresses in age it still maintains a firm paste in the center. Unlike brie, however, this double-cream soft cheese is made using a special production process called "ultrafiltration." Ultrafiltration breaks down the fat molecules and removes water from the pasteurized cow’s milk. This concentrates all of the other components allowing for a rapid acceleration of the cheesemaking process, a more luscious texture and a higher protein and calcium content. Beneath the light, fuzzy rind is a gooey ring that becomes almost liquid at room temperature. Progressing further into the cheese, you find a smooth, rich cheese with the lovely taste of fresh butter and earthy mushrooms. Fromager d'Affinois is rich and creamy with a relatively high fat content of 60% that positions it about halfway between traditional brie (about 45%) and triple-creams like Saint André (about 75%). Fromager d'Affinois is a must-try for fans of Saint Andre, Boursaut, or Brie de Meaux. Enjoy this cheese with crisp white wines or champagne, along with apples, grapes, and walnuts.

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[Bostoneo]

Made up some garlic habeneros pickles to marinate for 2 weeks to go with some cheese today!

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[Bostoneo]

Extra TRIPLE Aged Gouda - Aged 5 Years


Finally, after scouring the Netherlands for a premium producer with the foresight to seriously age his gouda, we have found our man. Though our other two aged goudas are incredible products, this one simply has to be tasted to be believed. Aged for a full five years, this gouda (called Pittig in Holland) is both intense and complex. Like a fine wine, maturity has been generous to this gouda, lending it nuances other cheeses only dream of. A beguiling array of flavors tease the taste buds and leave you wanting more of this very special item.

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[Bostoneo]

Malagon with Rosemary is a Spanish cheese made in the style of the Dénominacion de Origen (Spain's regulatory classification system for cheese, wines, and other goods), Manchego. It is produced in the La Mancha in Central Spain from 100% sheep's milk, just as Manchego and many other Spanish cheeses are. Sheep thrive on the dry, rocky terrain of Spain by grazing on the abundance of wild herbs that cover the countryside. Malagon with Rosemary combines one of the most prevalent herbs of the Spanish countryside, rosemary, with rich sheep's milk cheese. After a period of aging, the rosemary that is pressed into the rind imparts a wonderful flavor into the cheese. The herbs also lend the wheels a rustic, natural appearance.
Made from unpasteurized sheep's milk. The rind is rubbed with butter and rosemary.

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[Bostoneo]

Blaser's Ghost Pepper Habanero Jack


One of the hottest peppers in the world meets an American classic - Monterey Jack. Bhut Jolokia in Hindi translates to Ghost Chili, also known as Naga Jolokia. Named after the Naga warriors of Northern India, fearsome headhunters, one gets the idea that this is no mild-mannered heat. Before the discovery of Ghost Chili, habanero's were known as the hottest pepper. So, that has been added to the Jack for good measure! Monterey Jack is always a great melter, so this is a great cheese for adding punch to burgers, dogs, casseroles, a fiery mac 'n' cheese and of course, chili. No need for additional hot sauce when grilling!
In 2011, Ellsworth Cooperative Creamery purchased the Comstock Creamery which made Blaser's Premium Cheeses in Comstock northwestern Wisconsin. Blaser's USA had started as a creamery, the Comstock Co-op, built on the site in 1901, accepting home-separated cream from area farmers and manufacturing butter from the sweet cream. In 1948 the company’s focus turned to cheese production. In June of 2011 the Ellsworth Cooperative Creamery bought Blaser’s Premium Cheeses, located in the small town of Comstock in northwestern Wisconsin. Ellsworth Dairy Cooperative is based in the Heart of Wisconsin's Dairyland in the town of Ellsworth, Wisconsin, and was proclaimed the "Cheese Curd Capital of Wisconsin " by Governor Anthony S. Earl in 1984. Their 450 proud dairy farm family owners live near Ellsworth, throughout Wisconsin, and into Minnesota.

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[Bostoneo]

English Cheddar with Harissa

Harissa is a spice blend that has long been used in Moroccan cuisine, and it is becoming more commonly used in the United States and Europe. The spice blend usually consists of various roasted chili peppers (indigenous to the region where it is made), toasted cumin seeds, coriander seeds, smoked paprika, chopped parsley, kosher salt, and garlic. These spices are then ground, added to some olive oil and formed into a paste of the consistency needed.


For those who enjoy the sharp, robust, tangy flavor of a delicious English cheddar yet are looking for a bit more of a bite…we have just the cheese for you! By adding slivered flakes of harissa spice blend to this firm English cheddar the flavor has been "kicked up," surprising your palate with little bursts of heat. We think it is rather exciting!

 

[Bostoneo]

Wensleydale with Lemon


Handmade traditional Wensleydale cheese is made from milk drawn from cows grazing the sweet limestone pastures on surrounding farms in Upper Wensleydale. This gives the cheese the unique flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old - it has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of the bright taste of candied lemons to make this cheese a winner!

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[highsierrasmokin']

With a rind coated in crushed garlic and French herbs, Fromager d'Affinois with Garlic and Herb is the perfect cheese to serve with toasted baguette, saucisson, or melted over new potatoes. This luscious, Brie-like cheese comes from the Pilat Regional Park in France's Rhone-Alpes. Created by Fromagerie Guilloteau, Fromager d'Affinois ("fro-mah-ZHAY dah-fee-NWAH") is unique in the world of double cremes in that even as it progresses in age it still maintains a firm paste in the center. Unlike brie, however, this double-cream soft cheese is made using a special production process called "ultrafiltration." Ultrafiltration breaks down the fat molecules and removes water from the pasteurized cow’s milk. This concentrates all of the other components allowing for a rapid acceleration of the cheesemaking process, a more luscious texture and a higher protein and calcium content. Beneath the light, fuzzy rind is a gooey ring that becomes almost liquid at room temperature. Progressing further into the cheese, you find a smooth, rich cheese with the lovely taste of fresh butter and earthy mushrooms. Fromager d'Affinois is rich and creamy with a relatively high fat content of 60% that positions it about halfway between traditional brie (about 45%) and triple-creams like Saint André (about 75%). Fromager d'Affinois is a must-try for fans of Saint Andre, Boursaut, or Brie de Meaux. Enjoy this cheese with crisp white wines or champagne, along with apples, grapes, and walnuts.

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You really get a kick out of torturing us with these photos don't you?!?!

 

[highsierrasmokin']

I didn't even need to read past the "crushed garlic and french herbs" part before my mouth started watering. Dear god man...MAKE IT STOP!!!!

 

[Bostoneo]

I didn't even need to read past the "crushed garlic and french herbs" part before my mouth started watering. Dear god man...MAKE IT STOP!!!!

who knew keto diet could be so good haha

 

[Bostoneo]

Tickler Cheddar with Red Onions

Taw Valley's cheese makers have risen to the challenge once again creating an exciting, new, deliciously distinctive blend of Tickler Fabulous Extra Mature Cheddar with red onions. Brand new and already widely sought after, this fabulous new cheese builds on the already well-known and unique Tickler taste. It brings you the classic combination of cheddar and onions, with a fantastic aroma and fabulous flavor. Tickler with Red Onions is truly versatile and ideal for cooking-- working equally well as a main course ingredient, melted on top of your favorite burger, or shredded on top of a baked potato for that extra special finish.

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[Gary]

Some good stuff on my sketti tonight "pic". But.... have to say, when i received the package of chese from igormet it was completely room temp, ice packs were depleted. Shipment says they shipped sunday and received i think wed. Not impressed. Wherever it comes from must be too far away for my area. Ill stick with local wisconsin cheese.

 

[Bostoneo]

Some good stuff on my sketti tonight "pic". But.... have to say, when i received the package of chese from igormet it was completely room temp, ice packs were depleted. Shipment says they shipped sunday and received i think wed. Not impressed. Wherever it comes from must be too far away for my area. Ill stick with local wisconsin cheese.
View attachment 10301

Comes out of Pennsylvania. Mine always comes in 2 days no problem on the ice packs melting for me b


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[Bostoneo]

Tickler Cheddar with Chilies and Peppers


Tickler's Extra Mature English Cheddar gets a zesty kick from a generous addition of diced chilies and peppers. This cheddar is so good, you won't want to waste a crumb! Just like the original cheddar, Tickler with Chiles has a sharp, bitey flavor and a smooth, savory finish. For a mature cheddar, it melts well, making it a great way to indulge with such classics as cheesy baked potatoes, smothered chicken breasts, or just a classic toasty. Although the chilies are spicy, it's hard to stop nibbling at a cheddar this tasty! Tickler is made in the heart of the Devon countryside at Taw Valley Creamery, and was first released by British cheese legends Tuxford and Tebbutt in February 2007.

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[BloodWood]

Tickler Cheddar with Chilies and Peppers


Tickler's Extra Mature English Cheddar gets a zesty kick from a generous addition of diced chilies and peppers. This cheddar is so good, you won't want to waste a crumb! Just like the original cheddar, Tickler with Chiles has a sharp, bitey flavor and a smooth, savory finish. For a mature cheddar, it melts well, making it a great way to indulge with such classics as cheesy baked potatoes, smothered chicken breasts, or just a classic toasty. Although the chilies are spicy, it's hard to stop nibbling at a cheddar this tasty! Tickler is made in the heart of the Devon countryside at Taw Valley Creamery, and was first released by British cheese legends Tuxford and Tebbutt in February 2007.

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How hot are we talking.
I have no issues with the entering part.
It's the leaving that concerns me.

That confetti look makes it even more appetizing.

 

[Bostoneo]

How hot are we talking.
I have no issues with the entering part.
It's the leaving that concerns me.

That confetti look makes it even more appetizing.

Not hot at all lol


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