Showing posts with label stinky cheese. Show all posts
Showing posts with label stinky cheese. Show all posts

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!


Sunday, March 1, 2009

It's a stinky cheese weekend!

Taleggio. The stinky, milky, creamy, beefy, cheese of footy aroma that comes to us from northern Italy. I've had Taleggio when it's young and it has a really creamy milky flavor to it. I've also had it when it is just perfectly ripe and has some beefy qualities, and an almost olivey fruitiness to it. I've also tasted it when it was verrrrrrrrry ripe. Although the taste was nice (kind of like dry aged beef and warm milk) the smell.......oh sweet mother of cheese......the smell was......hard to describe, but I'll give it a shot. So imagine if you will the Bulls locker room at the end of game 7 of the series, that went into double overtime, and then they lost anyway so you have that smell of sadness and despair, and then all their jerseys go into one laundry bag. It kind of smelled like that laundry bag. And dirty socks. Tasty though.

I first met Taleggio when I worked at a northern Italian restaurant in Virginia. I used the cheese for sauce, cheese plates and for putting into my tummy. This cheese is delicious! It's also a super great melting cheese. Grilled cheese? No problem. Mac n' cheese? Absolutely. Cheeseburgers (last night's dinner). Heck yes! This cheese can do it all.

This is one of my all time favorite cheeses. When I can't figure out what to pick up at the shop, I know that a chunk of Taleggio is always going to be a good thing. Does Martha own that saying or am I allowed to use it?

Today at the shop I had cause to open one up and I realized that this is an interestingly shaped cheese for a two reasons.

  1. It's a square
  2. When we cut it we cut it into a diagonal (just like all squares-the Grayson is a square too)
How do you know that you've got Taleggio and not some Taleggio wannabee impostor that tastes like ick and smells like plastic? Ok, well if it tastes like ick and smells like plastic, it's not the real ting. But if your cheese isn't branded like cattle, it's not the real thing.

No, I don't know what the brands stand for. In my mind it's Taleggio, Taleggio, Taleggio Hey! I'll look into it though. Promise.

Mmmmmm...fresh cut Taleggio.

Once cut in half from corner to corner, the cheese is then portioned for each customer. Going from the center of the cut side we cut off wedges. Doing it this way insures that each customer is getting the same amount of rind and paste ratio with each portion.

I haven't decided if this wedge is going to be pizza, or mac n' cheese. All I know is I'm off today, and this cheese is going in my tummy.

Friday, February 27, 2009

Sometimes being the UPS man is HARD job.

When we get our cheeses shipped it's usually through UPS or Fedex. I mean, do you want to trust the USPS with something perishable? Really? Well, the other day the UPS man came by to bring us some lovely cheese. Some lovely stinky cheese. It seems that this cheese is so stinky that it comes with it's own disclaimer and warning for the UPS man.

What is this cheese? This monster fromaggio whose smell would have the UPS man think "something here has gone horribly wrong". It's Grayson from Meadow Creek Dairy in Virginia, and it's really not that scary.

This cheese was the second place best in show winner at last year's ACS competition. Grayson, (a Taleggio inspired American original) is a creamy dream come true. Yes, it has a hoof. The last batch we had smelled like a whole bunch of hooves. But once again, the paste isn't as strong as the rind. When I taste this cheese I get a milky, slightly sour, beefy (it is a raw cow cheese after all), green flavor profile. When I say green, what I'm trying to say is that it tastes like the animals were eating in the pasture and that milk was used for the cheese. It does not taste like a Shamrock Shake.

I love to cook with cheese. When I first encountered this cheese way back when, my thought was to make a mac n' cheese. I like Taleggio in the mac n' cheese, why not Grayson? It was scrumptious. The only thing was, my brother and sister-in-law could smell the meal for a few days after. This cheese will try to defeat you. Don't let it. You'll be missing out on a tasty treat. Here's how I would eat this cheese:
  1. Store it wrapped in wax paper or cheese paper. Then into the crisper. This cheese should be eaten within a few days. If you don't, eventually the Grayson will remind you that it's still in your ice box.
  2. If you are going to turn the Grayson into a hot dish and you live in a tiny studio apartment, go to your brother's house and offer to cook something. People love it when you cook for them, and no one ever thinks to ask if what you're cooking will smell like hoof two days later.
  3. When your brother says "Whoa. What's that smell?" tell him to shut up or you'll tell ma that he's bothering you.
  4. Sit around the dinner table enjoying the creamy, ooey, melty, creamy tasty goodness.
If you do not have a brother, a close friend will do. Although, #3 is not going to make as much sense.

I'm so well acquainted with the smell, that I don't always notice it. I grabbed a chunk on my way out of the cheese shop today. I forgot that I took the bus to work. Even though the bus was full, near bursting to capacity, I had a whole two seat row to myself. Behold the smelly power of Grayson!

I wish we had smell-o-net. You guys would love it right about now.

I love this cheese. The creamy texture, the cow-y smells and tastes. This is scientific proof that good things come from VA.

Oh Yum! Ooey Gooey Yum.