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Showing posts with label Cobb Hill Cheese. Show all posts
Showing posts with label Cobb Hill Cheese. Show all posts

Wednesday, March 23, 2011

The frozen yogurt that almost cured my pneumonia

Every once in a while I have to tell you about something super awesome that isn't about cheese. And that brings us to today's post.

One of my favorite cheeses ever is Ascutney Mountain. I've talked about it before on this blog; the super melty goodness, the nutty, clover, grassy butteriness, how Ascutney Mountain is one of the best cheeses you'll ever put in your mouth etc.

Well last night  I was at the Coop with my Ma looking for some ice cream and lo and behold what do I see, frozen yogurt made by the fantastic Cobb Hill people.  Awesome!  There were three flavors available: vanilla, chocolate and maple.  Since it's sugaring season I had to go with the maple flavor.
A few things I should tell you

  1. I love maple syrup.  
  2. I love maple cotton candy and have made 4 hr round trips to sugar houses just to get it.
  3. I don't really care for frozen yogurt. Ice cream and gelato are much nummier.
Upon first glance the fro-yo* looks fine.  There's a strong maple-y smell, and a few ice crystals on top, but I blame the Coop and their weird freezers (I've been struggling with that for years now) not Cobb Hill.

So what's this frozen yogurt all about?  It is super awesome and rad? Did I want to eat the entire container until I got a full bloated dairy tummy and ice cream headache?  

Not quite.

The maple flavor was awesome.  After my first bite I exclaimed "It tastes like maple cotton candy, but cold and awesomer"!  It has a slight burnt sugar flavor, and almost finishes a bit like roasted coffee beans. Yum! Then I had a few more spoon fulls.  I developed three cavities, got a huge sugar rush, crashed and got diabetes. I actually had a vanilla ice cream chaser to get some of the super sweetness out of my mouth. **

No decision has been made yet, and I think I'm going to have to try the vanilla or chocolate flavor to decide if I'm ever going to be a frozen yogurt convert.  Until then, I'm going to stick with their cheeses, Ascutney Mountain and Four Corners Caerphilly.  



*I hate the word "fro-yo".  It's right up there with "jeggings" and "frenemies".  "Fro-yo" is just so...blech!

**I'm an adult, and know that ice cream is not an appropriate chaser for sweet frozen yogurt, but I've been sick lately, so that's what happened.

This post is for Ma who knows that the only thing that really helps you get over a hospitalization is ice cream. Antibiotics are a distant (and not nearly as tasty) second.

Wednesday, September 16, 2009

Vermont Cheese 4 little cheeses

There were four little cheeses. The dark green is a little button from Lazy Lady Farm. Underneath that is the Four Corners Caerphilly from Cobb Hill Cheese. On the bottom left is Dorset from Consider Bardwell Farm. Closing out our game of four square is Organic Champlain Triple from Champlain Valley Creamery.


The cheese on the left is the Dorset from Consider Bardwell Farm it's a washed rind, buttery, creamy, sweetly grassy, stinky lovely cheese. Congrats go to CBF for their third place win for their cheese Rupert. Luxuriously smooth mouth feel. On the right of the above photo we have the Four Corners Caerphilly from Cobb Hill Cheese. They make one of my favorite cheeses ever, Ascutney Mountain. They do a very good job of honoring the Welsh cheese Caerphilly. It's crumbly, salty, assertive and tangy on the tongue, leaving the tip of your tongue just a bit numb. I like putting it into a grilled cheese with a more mellow companion like Asiago Fresco or instead of a button of goat cheese, shave some of this onto your salad. For this wedge, my friends and I added a wee bit of honey. Delish!

I bought this at one of the co-ops in town and it was listed as a cow/goat blend button from Lazy Lady Farm. Anytime I see something from Lazy Lady Farm I am inclined to buy it, Laini makes such good cheese. This cheese was a bit hard to eat however. The cheese, or the leaves had been soaked in either too much alcohol, or the cheese had been aging in the leaves too long. There was a sensation of eating an alcoholic dairy product, but not much on the cheese itself.


It's like a little flower of cheese. Very similar in looks to the French Banon but about half the size. That cheese is a raw goat cheese that is aged for a few weeks, then dipped in fruit brandy and wrapped in chestnut leaves. I would imagine this little button cheese would be very good in something like a salad, or flan, but on it's own I didn't think it was very well balanced. That being said, the next time I'm in VT, or NYC I'm still going to buy Lazy Lady cheese. She is always coming up with new cheeses, tweaking recipes and forever finding inspiration. I love trying out her new additions.


Last one up, was the most surprising for me.
Organic Champlain Triple from Champlain Valley Creamery was sooooo good. You all know that I'm not a big triple fan, but this was different. I mentioned to a friend that it was like having a rockit compound butter on top of mushrooms. Rich and creamy with a slight peppery bitterness and an earthy quality to it, for a brief moment in time I forgot about my prejudice against the triples and found happiness in this cheese.
That's it for Vermont for now. I finished my entry for the Oregon cuisinternship contest, but haven't decided if I'm going to post the video. The words have not been invented yet to describe the supreme dorkiness that is me on a video tape.