Showing posts with label Red Hawk. Show all posts
Showing posts with label Red Hawk. Show all posts

Thursday, June 25, 2009

Cowgirl Creamery

One of my favorite creameries is Cowgirl Creamery out in California. They've been making cheeses from organic milk since 1997 and two of my favorites are Red Hawk, and St. Pat.

Red Hawk. I adore this cheese. It's the only triple creme and washed rind cheese that I know of. This cheese makes my mouth very happy. As you know, I have a special place in my heart, tummy, and fridge for washed rind cheeses. What you might not know is, I rarely enjoy a triple creme cheese. They more likely than not taste like salted butter, and very little else. In my opinion, the only way to really enjoy a triple creme is to have a glass of bubbly with it, otherwise it feel like licking a stick of butter.

That being said, let me contradict myself immediately. Red Hawk is a glorious cheese. The salt is nicely balanced, not overpowering at all. The cheese is soft but not gooey. If you were to lightly squeeze the cheese it would spring back. When you open the cheese you get a slightly dried smell. Kind of like hay sitting in the sun. While I would consider this to be a mild washed rind cheese, it has a big beefy, slightly toasted peanutty flavor.

For reasons unknown to me, the cheese is playing hide and seek.

Red Hawk is yummy. Coincidentally the name of my camera as well.

Friday, March 6, 2009

New Cheese Sighting

So, today is Friday and a new crop of blogs will be posted on the Finest Food Friday section of the Foodie BlogRoll. Thanks so much to The Leftover Queen for mentioning me, and thanks to all the new readers that have found my little blog and think it's neat.

Ok, time to get back to the good stuff. Cheese. Once again we are going to washed rind land. I've been a little washed rind oriented lately, and today is no different. Today's cheese comes to us from Cato Corner in Colchester Connecticut. I love saying that out loud. Her name is Fromage d'O'Cow. Yup, their washed rind cow's milk cheese is called "cow cheese". They also have a washed rind cheese called "Hooligan". They are a bit cheeky and we love them for that.

In my family as I've mentioned we use words like "foot" and "hoof" to describe a stinky cheese. Well, I know have a new word. Stampede. Let's say that Red Hawk has a little foot and Winnimere has a hoof. Fromage d'O'Cow is a full on elephant stampede.

This cheese STINKS! Oh sweet mother of all that is good and true in this world this cheese is FUNKY! It smells a bit's undefinable. I have never smelled anything like this before. The day this cheese was delivered thank you UPS man we are forever in your debt. I smelled it from outside the store and one shop away. This is not the cheese for the novice or the faint of heart. This is the cheese for the true cheese lover.

The taste is also big. Huge flavors here at first, beefy, earthiness. After letting it sit out for a while the cheese becomes rather complex. The earthiness starts developing into moss and grass. The saltiness gets a bit bigger as well. Excellent.

Now I am a big pro rind eating girl. The rind is part of the cheese people. Eat it. At least try it. If you don't like it, fine. That being said, if I see one more person not eat the bloomy fluffy rind on a Brie, and scoop the paste out I might get get crabby. Back on topic. I couldn't finish the rind. It was just too much. All the moist, tacky funkatude is in that rind, and Wednesday just wasn't my day. I ate most of it. I swear.

For a moment I thought this cheese might defeat me. That in fact it might kick my butt up and down Lakeshore Drive. But it is I who am victorious! Take that you pungent disk of creamy goodness!

I tried the cheese again yesterday and was able to do the whole cheese, rind and all.

What a handsome cheese!