Category Archives: Food

The Cheese Files Vol IX

Fontina. Simple straightforward Fontina.

Traditionally Italian, Fontina is an earthy flavored cow’s milk cheese that originates in the alps. Officially, Fontina can only be Fontina if it’s made in the Aosta Valley. The Aosta valley is in the north-westernmost corner of Italy north of Turin and abutted to Switzerland and France. The cheese’s texture is a bit more spongy than some of our more recent trials (my amateur tooth would put it in the same texture universe as an un-aged gouda). The mildly pungent woody taste is enjoyable but for me not overly rewarding.

Note to the pregnant: This cheese is unpasteurized.
Note to Kurt: Don’t overanalyze that last sentence.

Taste: 2.5/4
Price: $
Independence: Medium

The Cheese Files Vol VIII

GJetost (pronounced: YEH-Toast) is a Norwegian cheese that we purchased from our local favorite cheese show Fromage. It’s a mix of goat’s, cow’s milk, cream, and whey and it looks like a toy.

GJetost Packaging
What a cute package!

Caramel in color and with a firmness close to cheddar, GJetost has been described across the interwebs as fudgey. The packaging recommends serving in wafer thin slices alone, with fruit, bread, or… butter. Yes, butter.

Taking it out, it’s carameliness is even more pronounced. It holds the shape of its package just like a caramel. We cut off a thin slice and gave it a shot.

GJetost

Bizarrely delicious.

Describing it as fudge-like is extremely appropriate. It is sweet and dessertesque. We tried it on thin toast: totally amazing! What a fun unique cheese!

Taste: 3/4
Price: $$ (24/lb)
Independence: Extremely high. This one would be good for breakfast, lunch, dinner, or dessert.

Try this one for the unique experience.

The Cheese Files Vol VII

I’d first learned of Humboldt Fog when researching Cyprus Grove Chevre’s Midnight Moon. So far in my quest through these cheese files I would rate Midnight Moon as my favorite; yet this lunary delicious cheese was not as critically acclaimed as Humboldt Fog according to people who probably know cheese better than me. What is this Humboldt Fog and what makes it so revered?

What is it? Well, it’s a goat cheese and it’s the flagship cheese from Cyprus Grove. The cheese’s most unique visible feature is its coat of vegetable ash. The ash is edible and there’s even a stripe through the center of the cheese. It’s not as weird as it sounds. It’s probably where the fog part of the name comes from, but that is 100% speculation.

Humboldt Fog

The Ash, is it gimmick? Maybe. Our good friend Michelle who knows cheese better than any mortal gets a little Hipster on Humboldt. She describes it as the secret cheese that everyone has heard of.

Does that mean it’s not good?
No. In fact, it is completely delicious. It’s soft and creamy and very pleasant on its own. The cheese-maker’s website suggests honey or pear for pairing. We didn’t have pear to pair, so we paired with honey*. HONEY IS WHERE IT IS AT. With Honey, the cheese went from excellent to divine. A heavenly texture and flavor.

Because it’s as soft as it is, I don’t think Humboldt Fog is quite as awesome as Midnight Moon when consumed alone. But overall the taste was still top notch.

Taste: /4
Price: $$ (25/lb)
Independence: Medium

*heh, this sentence pleases me.

The Cheese Files Vol VI

Red Dragon is a Y Fenni cheese.

A who now what?

Y Fenni. It’s Welsh. And it’s mustardy.

RedDragon

The Welsh blend a softish cheddar with some ale and plenty of mustard seed to make Red Dragon. The result is slightly creamy with a comfortable kick. The cheese’s name comes from the Red Dragon that graces the Welsh flag.

Prior to this one, I’d never even heard of Y Fenni. Y Fenni is the Welsh name for the town of Abergavenny in SE Wales. The cheese is great cut thin by itself and just as great served on crackers. Eating a big chunk is a little overwhelming, because it is a little bit strong. But certainly not unbearable. It’s mustardiness also led us to try it on a ham and egg breakfast sandwich, though in my mind it fell a little bit short in this application.

Let’s rate it:

Taste: 2.5/4
Price: $ Not bad.
Independence: Versatile – good alone or paired

The Cheese Files Vol V

Hold onto your faces: Midnight Moon cheese is lick-your-cutting-board delicious.

On Saturday we visited Fromage to try yet another cheese. We asked our server what her favorite was and she pointed us in the direction of Midnight Moon.

Midnight Moon is a hard aged goat cheese and, while the official website of the cheesemaker (Cypress Grove) does not explicitly say it, I’m pretty certain that prior to being milked each goat is dipped by a cherub into a pool of shimmering dew collected from the mountains of Valhalla.

Midnight Moon headquarters is based out of Humboldt county California, but unexpectedly this cheese is made in Holland and then provided exclusively to the cheesemaker Cypress Grove Chevre. I’m not sure how this business arrangement works, but it doesn’t matter; the cheese is ambrosial.

Cheese.

With stark contrast between the shadowy casing and the brilliant white flesh, Midnight Moon almost looks like it was inked in a graphic novel. The texture is a buttery creamy softness and the taste is quiet and comforting. The cheesemaker reports flavorful undertones of nuts and caramel, but I won’t pretend that my unschooled pallet can find these flavors without cliff’s notes.

Midnight Moon won third place in the 2014 World Champion Cheese for Hard Aged Goat Cheese and I completely understand why. This cheese is my favorite so far from the Cheese Files. Shockingly, it’s not the highest rated cheese from Cypress Grove! Their website describes another cheese, The Humbert Fog, as their flagship cheese. We will make sure to try this in the coming weeks.

Taste: 4/4
Price: $$ (25/lb)
Independence: High

Verdict: Buy this cheese.

The Cheese Files Vol. III and Vol. IV

This week we have two cheeses. The first is Piave Vecchio the second is a Camembert. First, let’s talk Piave. This one is a dense cows milk cheese from Northern Italy. We were suspecting Florence what with the Ponte Vecchio… but we were guessing the origin off the wrong word. Our focus shouldn’t have been the ‘vecchio’ as much as the ‘piave’. Piave is a river in Northeast Italy. The cheese is named after this river. The ‘vecchio’ is a clue that this particular cheese was aged for more than 6 months. In our case with our red label there is further definition of this cheese’s age. Ours is considered a Piave Vecchio Seleziono Oro (Italian for “I choose Gold”) which was aged for over a year.

Piave

The cheese itself is hard and has a very pleasant sweetness. For this cheese we tried our our new cheese plane. Perfect for hard cheeses, the plane shaves a thin slice of cheese off a block. I recommend this tool to all cheese fans. Let’s rate the cheese!

Worthwhile for the price, this one is fun and independent. It also gets a bonus for having a long shelf life. That is always appreciated.
Taste 3/4
Price $$
Independence: High

The other cheese in that picture is a basic French Camembert. Camembert is a soft milk cheese. Creamy deliciousness in every sense. Fromage’s Camembert has a favorable nutty flavor.

Completely delicious but for me it requires a carrier.
Taste 4/4
Price $$
Independence: Low

Long live Cheese!

The Cheese Files vol II

We continue with our second edition of the Cheese Files as we explore the offerings of Fromage in Old Saybrook.

This week’s cheese? Pratomagno.

Pratomagno is a mountainous region in Italy southeast of Florence so calling a cheese ‘Pratomagno’ by itself is probably uncouth. My uneducated pallet would compare this particular cheese to a parmesan or a romano. This fact with a little internet searching results in my guessing that perhaps this is actually some variety of Pecorino Pratomagno.

As a firm Italian cheese, this Pratomagno cheese is decent. It’s firm and fragrant and a pleasure to grate. Our primary method of consumption thus far has been via the grater on bruschetta or pasta. That said, I don’t think it’s anything overly special.

Taste 2/4
Price $$
Independence: Low

Enjoyable but not overly memorable.

Non-marbits

The Non-Marshmallows

Jen and I coupon as much as we can. The efforts of couponing often fill our pantry with unique foody pleasures that we would never otherwise pause to appreciate. So here I am, writing a post about Lucky Charms.

Quick now, let’s test our memories. How many of the Lucky Charm marshmallows can you name?

click on ‘read more’ to see the answer

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