Showing posts with label Pressed. Show all posts
Showing posts with label Pressed. Show all posts
Tuesday, May 1, 2007
Cheddarvision Link
I do not now remember how I found out about this link to a wheel of cheddar in England aging in real time, but here it is. The time lapse version on youtube, which you can link to from the link I've just provided, is also worth watching. You get to see the cheese get 'ironed', which is when a small sample of the cheese is removed with a pipe-like tool to see how it is coming along. Worth the visit!
Wednesday, April 25, 2007
My favorite cheese - Mimolette
So, for a couple of months now I've been working on learning cheese. I've read a couple of books (more on that in later posts), but more importantly I've started buying and eating good cheese and paying close attention to how it really tastes, and what I like. Now I'm starting a blog as a way, more than anything else, to keep track of these experiences. The idea, more or less, is to become a cheese "snob". (Is it bad to be a snob? Not necessarily, I don't think.) For this first post I'm going to talk about what is pretty quickly becoming my favorite cheese, Mimolette:
I really like this cheese. When I go somewhere like Wegman's, the only grocery store remotely near me where I can buy top end cheeses, to buy cheeses new to me, I end up getting a little piece of this too. It is very firm, being a pressed and aged cheese, with a slightly sweet, deep, nutty, and richly flavored paste. ('Paste' is the cheese term for the inner of a cheese, the part you actually eat, to be distinguished from the 'rind' which you can eat, though most people don't.) It is made from pasteurized cow's milk and comes in a largish round ball, from which your local cheese purveyor will cut a wedge. It is French. The piece you see here is the third piece I've bought and eaten. The first piece was from Wegman's in Syracuse, the second was from a little shop near Notting Hill in London, and the third was from Wegman's in Ithaca(that's the one you see here, bought yesterday). The first and third pieces were a very deep orange, but the second was paler and not nearly as tasty. So I am assuming that it gets darker and richer with age, like so many good cheeses. If you want to know a little more about Mimolette, go here.
I really like this cheese. When I go somewhere like Wegman's, the only grocery store remotely near me where I can buy top end cheeses, to buy cheeses new to me, I end up getting a little piece of this too. It is very firm, being a pressed and aged cheese, with a slightly sweet, deep, nutty, and richly flavored paste. ('Paste' is the cheese term for the inner of a cheese, the part you actually eat, to be distinguished from the 'rind' which you can eat, though most people don't.) It is made from pasteurized cow's milk and comes in a largish round ball, from which your local cheese purveyor will cut a wedge. It is French. The piece you see here is the third piece I've bought and eaten. The first piece was from Wegman's in Syracuse, the second was from a little shop near Notting Hill in London, and the third was from Wegman's in Ithaca(that's the one you see here, bought yesterday). The first and third pieces were a very deep orange, but the second was paler and not nearly as tasty. So I am assuming that it gets darker and richer with age, like so many good cheeses. If you want to know a little more about Mimolette, go here.
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