It’s so hot here at the manse that I can’t even get my twenty hours of snoozing.
It’s so hot here at the manse that The lady has suspended cooking for The Man and your favorite Feline Foodie (that would be me)… but that’s not such a bad thing; no cooking means time for a cheese plate and we had a humdinger today.
The Lady’s friend Kim, GM at Golden Glen Creamery sent moi (and I suppose The Lady) several wedges of cheese and we have been enjoying them now for several weeks. Today The Lady prepared a cheese plate using for cheddars, three were flavored and the fourth was a 4-year aged cheddar.
The three flavored were all made using medium cheddar. Each is made using pasteurized whole milk, vegetable rennet and all are r-BST free.
The first one we tasted was a Sweet Basil flavor and this was the favorite of The Man. What we all liked about these cheeses is that the flavoring doesn’t overpower the cheese and become the dominate taste. The basil is quite subtle; it’s there, but it doesn’t stomp out the medium cheddar. The cheese is creamery and ever so sweet and nutty. Quite a nice cheese.
Up next, we sampled Red Pepper, Onion Garlic flavored medium cheese. It was a few bites before I had one that told me the pepper was a hot pepper and not a sweet pepper. Now, that’s subtle. Again made using Golden Glen Creamery Medium Cheddar and complimenting it without throwing the cheese under the bus. Again, a cheese we enjoyed and will have again.
The third flavored cheese was a Garlic Dill and with this cheese, the flavor was a bit more noticeable; but still the enjoyment of the cheese was not diminished in any way.
As mentioned before, some of my fellow cheese gurus poo-poo flavored cheese; not this Feline Foodie. Flavored Cheese…bring ‘em on; I love ‘em…
The last cheese on the plate was Aidan’s Reserve, a four-year aged cheddar. This cheese has legs and made the roof of my mouth tingle. This cheese was very crumbly and perhaps not a perfect cheese plate cheese; but it has got great flavor.
I give the Golden Glen Flavored Cheddar Cheese plate 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: These cheeses all make excellent choices for cooking. A little bird tells me that The Lady has plans to use the leftovers tomorrow in a mac n cheese (if the weatherman is telling the truth and the heat wave will be over today…). The Lady served these with whole grain crackers made by Sesmark with grapes and apple slices. A perfect meal on a hot summer afternoon.
Wine Pairing: An unwooded chardonnay such as one from Australia’s Yalumba Winery.
Beer Pairing: Live Oak Pilz, a Bohemian-style pilsner
Source: Cow Milk
FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.
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