Tuesday, October 6th, 2009
I'm a fan of Old Chatham's Hudson Valley Camembert. It's one of my favorite American cheeses. I was in NYC in August and came across Nancy's Hudson Valley Camembert, which I had read about as it was a recent ACS winner.
Nancy's Camembert is a mixture of sheep and cows ...
Posted in New York | No Comments »
Thursday, November 6th, 2008
Valley Shepherd Creamery's Crema De Blue was finally (!!!) at the Fair Food Farmstand in Reading Terminal. I've been looking forward to trying this cheese after having Valley Shepherd's Bababloo.
Crema De Blue is a raw, mixed-milk (cow and goat) blue cheese that has been cave aged. It has a ...
Posted in New Jersey | No Comments »
Sunday, November 2nd, 2008
Seal Cove is a farm in Lamoine, Maine that specialises in goat's milk cheese. Pearl is an aged mixed (goat and cows’) milk cheese, that comes in a small round shape. It has a white, bloomy rind around the perimeter, with thicker, yellowish ends. The interior is a lovely white ...
Posted in Maine | No Comments »
Thursday, October 16th, 2008
Today's cheese was Valley Shepherd Bababloo. It's a mixed milk (cow and goat) that is cave aged for at least 90 days, but sometimes up to 6 months.
The color was pale yellow with thick, horizontal streaks of deep blue mold through the interior. The aroma was tangy and sharp, but ...
Posted in New Jersey | No Comments »
Tuesday, October 14th, 2008
Valley Shepherd Hunterdon is a cheddar-like cheese that is cave-aged for two years. There is nothing about this cheese on the Valley Shepherd site, and the label on the cheese suggested this was a one-off or limited batch (e.g., hand written with few details).
It is made from a mixture ...
Posted in New Jersey | No Comments »
Thursday, September 4th, 2008
Today's treat was another cheese from Valley Shepherd Creamery in Long Valley, NJ. Carameaway, besides having an awesome name, is a mixed milk cheese that has caraway seeds throughout the paste. It's enclosed in a gray and white mottled natural rind and has been aged for several months. The color ...
Posted in New Jersey | No Comments »
Wednesday, August 20th, 2008
I was looking for something to go with dinner and it dawned on me I hadn't had halloumi in a while. The saltiness and texture was exactly what I was craving. Halloumi comes from Cyprus (although it's also common in other Eastern Mediterranean ares) and is a mixture of goat ...
Posted in Cyprus | No Comments »
