The Dairyland State. The foam cheesehead. The place where "happy cows come from California" is just a far-off myth. The state, in fact, where if you so much as mention "Cabot" brand cheddar (and I swear this happened at least once) you get the "Tch, Wisconsin cheese is far superior" response. No lie.
Now, Emmy and I make a, literally, weekly pilgrimage to Fromagination, a cheesemonger shop on Capitol Square in Madison, Wisconsin, USA. They have cheeses from all over the state and around the world. Save for the brie case I must have sampled at least 85-90% of all the cheeses in there. I love cheese, my most favorite of all being Capriko and Cheddar. I go through phases of loving goat cheese, sheep cheese, sharp cheese, gouda, mild cheese, creamy cheese...you get the idea. My Blood Cheese Content (like blood alcohol content) is probably way, and I mean way, over the legal limit. (If there was such a thing, good thing there's not!)
Last weekend, 9/22/12, was our first visit to Fromagination after Hungry Girls' inception. So, I dragged my little blue notebook (and Emmy, of course) up to the Square for some cheese tasting. Samples, and the love of all that is cheese, is free! :) :) :) The notes, however, are a bit messy and brief, but this week's was much better.
Teahive (Emmy purchased this week)
~from Utah, v. aromatic & has a rather orange-y quality. Rubbed w/ black tea leaves, which give it its citrus-y flavor. Bergamot, reminicent of Earl Grey.
Bandaged Goat Cheddar
~More robust & sharp.
Van Sormon (which we purchased)
~Vanilla, sorgum & cinnamon. A v. xmas cheese. Good w/ pear preserves.
Pleasant Ridge Reserve, extra aged
~Grainy, sharp, v. cheddary & pow w/ flavor.
Alpine Renegade
~Smells like basement. Damp. Cow's cheese but smells very sheepy. v. earthy.
Also we tried sausages from Underground Meats: Saucissson L'Ail
~garlic, fennel salami. Good even w/o crackers, not too peppery.
9/29/12 Saturday, Fromagination. On the search for a cheddar-type cheese this week.
Dunbarton Blue
~Cow, salty & cheddary, yet still a blue. v. peak, different from other weeks.
Mona
~Sharp, salty, cheddary. cow & sheep. (Next week?)
Cranberry Chipotle Cheddar
~Smokey paprika taste, cow, but not overwhelming.
Queso Quesedilla
~Cow, hot & peppery.
Widmer's Colby (which I purchased)
~Cow, mild, milky. perfect for crackers. (We had some Townhouse left over, which is why we made this selection.)
Pastoral
~a cheddary parmesean. rubbed w/ light paprika. Cow & sheep.
xoxoxo
~Kim
Now, Emmy and I make a, literally, weekly pilgrimage to Fromagination, a cheesemonger shop on Capitol Square in Madison, Wisconsin, USA. They have cheeses from all over the state and around the world. Save for the brie case I must have sampled at least 85-90% of all the cheeses in there. I love cheese, my most favorite of all being Capriko and Cheddar. I go through phases of loving goat cheese, sheep cheese, sharp cheese, gouda, mild cheese, creamy cheese...you get the idea. My Blood Cheese Content (like blood alcohol content) is probably way, and I mean way, over the legal limit. (If there was such a thing, good thing there's not!)
Last weekend, 9/22/12, was our first visit to Fromagination after Hungry Girls' inception. So, I dragged my little blue notebook (and Emmy, of course) up to the Square for some cheese tasting. Samples, and the love of all that is cheese, is free! :) :) :) The notes, however, are a bit messy and brief, but this week's was much better.
Teahive (Emmy purchased this week)
~from Utah, v. aromatic & has a rather orange-y quality. Rubbed w/ black tea leaves, which give it its citrus-y flavor. Bergamot, reminicent of Earl Grey.
Bandaged Goat Cheddar
~More robust & sharp.
Van Sormon (which we purchased)
~Vanilla, sorgum & cinnamon. A v. xmas cheese. Good w/ pear preserves.
Pleasant Ridge Reserve, extra aged
~Grainy, sharp, v. cheddary & pow w/ flavor.
Alpine Renegade
~Smells like basement. Damp. Cow's cheese but smells very sheepy. v. earthy.
Also we tried sausages from Underground Meats: Saucissson L'Ail
~garlic, fennel salami. Good even w/o crackers, not too peppery.
9/29/12 Saturday, Fromagination. On the search for a cheddar-type cheese this week.
Dunbarton Blue
~Cow, salty & cheddary, yet still a blue. v. peak, different from other weeks.
Mona
~Sharp, salty, cheddary. cow & sheep. (Next week?)
Cranberry Chipotle Cheddar
~Smokey paprika taste, cow, but not overwhelming.
Queso Quesedilla
~Cow, hot & peppery.
Widmer's Colby (which I purchased)
~Cow, mild, milky. perfect for crackers. (We had some Townhouse left over, which is why we made this selection.)
Pastoral
~a cheddary parmesean. rubbed w/ light paprika. Cow & sheep.
xoxoxo
~Kim
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