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Meadowkaas and Cambozola Blue [cheese blogging]

ethan — Sun, 19 Jun 2011 21:25:56 +0000

Meadowkaas is a spring gouda from Holland, available three months of the year. It is slightly soft, creamy, mellow, flavorful. I love it.

Cambozola Blue is a German cheese that eats like a cross between brie and gorgonzola. I love it.

Cotija [cheese blogging]

ethan — Sat, 09 Apr 2011 18:51:15 +0000

A Mexican cheese. I had the El Queso Cotija de Montaña variety. Mild and salty. Not the greatest cheese I've had, but very pleasant. Here's a Wikipedia link.

Gjetost [cheese blogging]

ethan — Wed, 29 Dec 2010 15:48:38 +0000

Link.

Actually, "Gjetost" is the North American version. In Norway, where the cheese originates, it's called Brunost.

This cheese has the color and flavor of caramel. It is delicious, although it is extremely rich and intense. You only want to eat a little at a time.

Westminster Vintage Cheddar [cheese blogging]

ethan — Mon, 20 Dec 2010 16:55:21 +0000

Link.

This is a slightly crumbly, delicious sharp cheddar. I'm a big sharp cheddar fan, and this is one of the better ones I've had.

San Joaquin Gold [cheese blogging]

ethan — Sun, 14 Nov 2010 20:58:48 +0000

This cheese is fairly hard, and isn't flavorful enough to suit my tastes. Link.

Red Leicester [cheese blogging]

ethan — Wed, 10 Nov 2010 20:46:54 +0000

I was surprised to learn this cheese is actually pretty close to red in color. It looks strange. The cheese is hard and rather crumbly and has a mellow flavor. I liked it. Here's a link.

Midnight Moon [cheese blogging]

ethan — Sun, 19 Sep 2010 17:45:55 +0000

Link.

This is an aged goat cheese, with a wonderful flavor. You can learn more at the link.

Beemster Graskaas [cheese blogging]

ethan — Sat, 17 Jul 2010 16:43:25 +0000

Link.

Creamy, with a rich and complex flavor. The origin story at the link above makes it cooler. I would definitely eat this again.

3 year Australian Cheddar [cheese blogging]

ethan — Sat, 03 Jul 2010 21:06:15 +0000

Lo and behold! The Australians know how to make damn good cheddar. Aged three years, this cheese was oh so sharp and extremely tasty. If you like cheddar, that is, and I so do. That said, this would not be my first choice for a knock-your-socks-off gourmet cheese experience. I've been spoiled by the likes of Prairie Breeze, Marieke Gouda, and the BellaVitanos.

Raclette [cheese blogging]

ethan — Mon, 21 Jun 2010 23:35:23 +0000

Wikipedia link.

I found this cheese interesting but ultimately unappetizing.