SimplePhrase Blog

Cahill's Porter is an Irish cheddar that is flavored with, you guessed it, porter. The appearance is striking, with dark streaks going all through the cheese giving it patterning like a stone wall. Here's an image.

It's a firm, creamy, tangy cheese with porter undertones. In particular, it has the same slightly bitter finish that porters or stouts have. A really interesting cheese. Quite delicious. It's too bad I don't drink anymore, because I think it would be awesome with a Guinness.

Wikipedia Link.

This cheese is yummy. It has a creamy texture with some crunchy bits, and a mellow sweet flavor. A very pleasant cheese.

Asiago Fresco (i.e. fresh, i.e. not aged very long) is a creamy, mellow sort of a cheese the flavor of which I find difficult to describe. Subtle. It's a subtle flavor, with some similarities to parmesan. I find it a very pleasant cheese.

Here's the Wikipedia entry on Asiago. It's a crumbly, sharp, parmesanish, slightly cheddarish cheese, and the rosemary sets it off nicely. Good stuff.

Prairie Breeze is an award-winning cheese from Milton Creamery in Iowa. It's a cheddarish cheese with fruity, nutty overtones and crunchy bits. It is… incredibly delicious. Seriously. I took one bite and about swooned. You gotta try this stuff.

BellaVitano is a fairly recent creation out of Sartori Foods in Wisconsin. It combines the creamy flavor of a young cheese with the appealing crumbly texture of a premium aged cheese.

There are a number of different flavors. The stuff I had, Raspberry BellaVitano, won Best New Cheese and Best American Cheese at the 2008 World Cheese Awards in Ireland. It is soaked in New Glarus Raspberry Tart Ale to bring out fruity notes. Or so I'm told by this blog post.

I like it very much and plan to have it again soon. I want to try some of the other flavors too.

This is Havarti with wild garlic in it. It tastes like Harvarti with wild garlic in it. I love Havarti, and the garlic did interesting things with the flavor, but I'd just as soon settle for plain ol' Havarti.

Wikipedia link

I've had gorgonzola crumbled on salads countless times, but it was only recently that, on a whim, I tried it by itself. Gorgonzola is an in-your-face sort of a cheese; when you eat it, you know it. It has a creamy, earthy undertone punctuated by the strong bite that comes from the veins of mold running through it. Oh, I like it very much. Steph keeps it on hand to put on her salads, and I nobly resist the urge to gobble it all up.