6/18/2023 0 Comments Trader joes humboldt fog cheese![]() ![]() Just looking at Firehook crackers makes me want to crack them. This time, though, I kept things simple with their sea salt crackers. I have been a longtime fan of Firehook crackers, and finally got to share them with you! All their crackers are baked thick and intensely crunchy, and I love their flavor options. It’s so easy to just keep on eating it! Accompaniments Firehook Baked Crackers This was probably the first cheese to go among the ones featured today. Their 5-year cheddar packs a slightly smaller punch, offering a melting mouthfeel and creamy texture, along with strong, tangy flavors. The first cheese I tasted from their lineup was their 12-year cheddar, and it was like a rocket of flavor-intense, tangy, and concentrated. Hook’s Cheese Company has been in business since 1976, and have been racking up awards over the years for their blue cheeses, cheddars, colbys, and jacks. ![]() Pasteurized cow, Wisconsin, Vegetarian Hook’s 5-Year Cheddar features a creamy texture and explosive sharp flavor! The espresso grounds and lavender practically transform the cheese into a cheese cake! My in-laws seemed a little confused by the whole “added ingredients to cheese” idea, but they enjoyed the cheese and its caramel-tinged sweetness-and cut off the rind. I love this cheese’s well-rounded, slightly sweet and fruity flavor. Made with Beehive Cheese’s base cheese Promontory, an Irish-style hard cheese made of Jersey cow milk, it’s rubbed with coffee grounds and lavender! I still have many memories as a newbie cheesemonger not knowing how to handle all those espresso grounds (later, I learned to never touch the rind, just touch the paste to avoid the mess!). Before laying eyes on this beauty, I’d seen your classic Wensleydales with cranberries, or cheese walnuts in French grocery stores. Lots of flavor, and lots of coffee grounds and lavender!īarely Buzzed by Beehive Cheese in Utah opened my eyes to the creative spirit inherent in much of American artisan cheese. ![]() Pasteurized cow, Utah, vegetarian rennet Barely Buzzed by Beehive Cheese in Utah. I think they finished the whole wedge one morning at breakfast. My in-laws, used to eating primarily local (to them) cheeses like Camembert, Pont l’Evêque, and some local chèvres, loved the Humboldt Fog! The complex and lingering flavors with hints of lemon and pepper, gorgeous cream line, and velvety texture all made for a delectable American cheese experience. Its clean white paste and striking ashen lines make for a showstopping addition on the cheese board. This classic American cheese had to go on my plate! Humboldt Fog, made by longtime cheese company Cypress Grove, is local to California, and it has such monumental status in the American cheesemaking world. So stunning on the plate and on the palate! Pasteurized goat, California, vegetarian rennet Humboldt Fog by Cypress Grove in California. My in-laws liked it, but it wasn’t exotic to them because it resembled their “home cheese” Camembert so much! Humboldt Fog, Cypress Grove I LOVE its deep earthy, mushroom scent and well-rounded flavor. This cheese, inspired by Camembert and named after a peak near the farm, is aged for 3-5 weeks and sports a rather slim physique. Their cheeses are amongst the finest in the States. The Von Trapp Farmstead cheeses have always been among my favorite American cheeses, although this was my first time tasting this one! For 3 generations, the Von Trapp family has been operating their Vermont dairy farm, where they make their gorgeous cheeses and care for their certified organic herd of 50 cows. Pasteurized cow, Vermont, traditional rennet Creamy, mushroomy goodness. We kept things on the savory side, since they’re not that into sweets. You may remember that my in-laws are visiting from France for a couple months, so this week, I wanted to show you and them some American cheeses that I feel make a good introduction to American artisan cheesemaking. Oh! And if you received this season’s issue of Culture Magazine, you’ll see a little article Louella Hill and I worked on together! The show closes January 15, so hurry to see it before it’s gone! Cheesemonger and I also got to visit the Asian Art Museum for a private event, and took in the stunning Rama Epic exhibit. Happy Monday, my friends! We just had an enormous (for San Francisco) amount of rain over the weekend, so everything in the city feels fresh and clean right now. ![]()
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