I'm a bit lately with January's Monthly Cheese Roundup, but I've been busy lately. Didn't you hear? Blizzard in Oklahoma! I've been snowed in all week with nothing to do but eat taquitos and play video games. Priorities, friends. Priorities.
January's cheese shipment was 66% awesome. I received Stilton, Emmentaler, and more chèvre.
I was totally unexcited by the Stilton; it's a blue cheese, and after last month's Roquefort debacle I wasn't really in the mood for more of the stuff. (The Roquefort is still in my refrigerator, by the way.) Stilton, which is an English cheese produced in only three counties, is actually fairly mild in taste. For a blue cheese, anyway. It don't taste like something you'd use to treat gangrene. It also doesn't taste like something I would snack on, so I'm reserving it for use in a recipe. Perhaps we'll have Stilton risotto with winter squash, sage, & walnuts soon.
The Emmentaler was my favorite cheese of the shipment. It tastes very similar to regular old Swiss cheese, which makes sense, given that it's produced in Switzerland. It's sharp and hard and is perfect on Triscuits with some deli turkey on top. (Fancy fancy.)
I like chèvre. It's creamy and soft and made from goat's milk. It's tangy and salty. I was very happy to get a log of plain old chèvre with no weird lavender or fennel flavors. I've been eating it with Triscuits and roasted tomatoes. I also popped a bit of it in the toaster oven, and while it doesn't melt, it gets very soft and warm and spreads nicely on bread. Mmm. Chèvre. I have quite a bit of it left and may use it in a pasta dish that's in one of my Martha Stewart cookbooks.
No telling when February's cheese shipment will arrive, since the month is so short. I'll try to get a review up ASAP though!
January's cheese shipment was 66% awesome. I received Stilton, Emmentaler, and more chèvre.
I was totally unexcited by the Stilton; it's a blue cheese, and after last month's Roquefort debacle I wasn't really in the mood for more of the stuff. (The Roquefort is still in my refrigerator, by the way.) Stilton, which is an English cheese produced in only three counties, is actually fairly mild in taste. For a blue cheese, anyway. It don't taste like something you'd use to treat gangrene. It also doesn't taste like something I would snack on, so I'm reserving it for use in a recipe. Perhaps we'll have Stilton risotto with winter squash, sage, & walnuts soon.
The Emmentaler was my favorite cheese of the shipment. It tastes very similar to regular old Swiss cheese, which makes sense, given that it's produced in Switzerland. It's sharp and hard and is perfect on Triscuits with some deli turkey on top. (Fancy fancy.)
I like chèvre. It's creamy and soft and made from goat's milk. It's tangy and salty. I was very happy to get a log of plain old chèvre with no weird lavender or fennel flavors. I've been eating it with Triscuits and roasted tomatoes. I also popped a bit of it in the toaster oven, and while it doesn't melt, it gets very soft and warm and spreads nicely on bread. Mmm. Chèvre. I have quite a bit of it left and may use it in a pasta dish that's in one of my Martha Stewart cookbooks.
No telling when February's cheese shipment will arrive, since the month is so short. I'll try to get a review up ASAP though!
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