Cheese 137 Mopsy’s Best-a Raw Milk Sheep’s Cheese

One of the great things about being obsessed with cheese, is that people tend to send me cheese tidbits. Alas, not edible cheese tidbits, but links, stories and photos of cheese. Last week a friend sent me a story about extinct words of the English language, including tyromancy. Tyromancy is the art of  divining the future through cheese!  How in the world did this work? Was it like reading tea leaves, only with cheese curd? Were all cheese types involved, or was there a special, powerful cheese used for this purpose? Most importantly, why did tyromancy die out?  Today, here, on “My Blog of Cheese”  I declare the return of tyromancy: I gaze deeply into a beautiful sheep’s milk cheese, and this is what I see…

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Sheep’s milk (sometimes known as ewe’s milk) cheese, is a very special cheese to me. It has a wonderful barny taste, but more than that, ancient cheese munching shepherds were not herding cows, they were herding sheep. Thus it just feels right to me to eat sheep’s cheese, I feel somehow that I’m getting closer to what cheese really is supposed to be. Plus, sheep have tiny little udders, so they really have to work a lot to make milk, and I also appreciate that. It’s good for so many reasons.

On my recent road trip to Washington state, the cheese monger I spoke to recommended that I try today’s cheese, “Mopsy’s Best.” “Oh you must, try it,” she said, “It’s a local, raw milk,  sheep’s cheese.” And really, local, raw or sheep alone would have been enough for me, but the three together is like a cheese yahtzee.

Mopsy’s Best comes to us from the Black Sheep Creamery, and I urge you to visit their website, as it is fantastic and full of great sheep pictures, and who doesn’t like that? The folk at Black Sheep craft their sheep milk cheeses on their farmstead from the milk of their own flock of Rideau-Arcott and East Friesian sheep who graze near Chehalis, Washington- as well as additional milk from the Tin Willows Farm in Eastern Oregon. In case you forgot, my name is also Willow, see: tyromancy at work! Let’s call this a “Cascadian” terroir” as they are mixing milk from 2 states, but it’s all coastal, so it’s all good.

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This cheese appears to be a family run affair. They got their first three sheep in 2000 when their second child had a sensitivity to cow milk, but was able to tolerate sheep milk, (can I just comment here on this being really exemplary parenting, most people would just score some soy milk from the store, but these people went out and bought sheep.) One of their first ewes was  ‘Mopsy” (who now does her best.) One thing lead to another, and  they have been making and selling cheese since about 2005.

Mopsy’s Best is a semi-firm raw cheese aged at least three months. Sheep’s milk has more butterfat and protein than goat and cow milk, and this helps to give it that complex flavour I’m so crazy about. The fact that the milk for Mopsy’s Best has not been pasteurized means that the flavour is more complex yet, as the milk is able to fully develop without any pasteurization getting in the way.  My little wedge of Mopsy’s Best is a firm medium yellow cheese. It has a natural brown rind with a cheese cloth pattern in evidence. The colour is darker closer to the rind, and there are some small eyes in the cheese paste. The smell is rich and barnyardy (is that a word?) It smells sweet and kind of funky, but mild over all. I can’t wait.

Here goes…

How interesting! It changes flavour as you chew it. Initially it’s a round salty sheep taste, but then a hint of caramel emerges. Crazy! The paste has a really interesting texture, it kind of falls apart in your mouth, like it gives up the game the second it touches your tongue, and then it just kind of dissolves into this cream…wait, now it tastes earthy, and closer to the rind it gets more intense with the hit of mushroom funky fungus taste that I dig.

It’s sweet, salty, funky, sheepy and crazy good. My skills of tyromancy tell me that there’s a great future for this little cheese, bravo, Black Sheep Creamery.IMG_2570

 

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Cheese 134 Bouton-de-Culotte-a Diminutive Raw Milk Goat Cheese

After bringing you a rather mundane and tame cheese last blog post, I was stricken by guilt-guilt that I had let down my legions of readers. Perhaps legions is overly strong, but I know you readers are out there, and I’m so sorry to have bored you with such a pedestrian cheese.

To make up for that egregious oversight, I went searching for the most interesting looking cheese to review next, and that’s when I stumbled across this little beauty, Bouton-de- Culotte. Have you ever studied French? No? Well, let me help you out, Bouton-de-culotte means “buttons of pants” (of course, I prefer zippers to buttons, but that’s just me,) and it’s no wonder this cheese is called a button, because it’s just as cute as one, and also, about the same size as one.

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This Bouton-de-Culotte really did catch my eye, both because of its diminutive size and dark grey colour, but also because of its ridiculous price tag. My small Bouton cost nearly 7$ for really, a tiny morsel. It’s the caviar of the cheese world.

According to sources, Bouton-de-Culotte is actually a small Maconnais French cheese, (NB,Maconnais are also made from goat’s milk and carry the AOC designation.) It is from the Bourgognes region (Burgandy) in France. Boutons are traditionally stored during the autumn to be used throughout the winter. They are made of raw goat’s milk, so are bound to be rather raunchy twice, and who doesn’t like that in a cheese? By the winter when the cheese is ready to be eaten, the rind gets dark brown and the cheese becomes hard and it can then be grated into dishes for a little goaty je ne sais quoi?

And that’s about it for Bouton-de-Culotte, everything else on the ‘net is in French. It’s really quite a little mystery. How long has it been around? Who knows? Who makes it? A mystery. Why is it so damn expensive? Beats me. We will all have to be satisfied with these questions being unanswered. Alas.

But enough of that, my little Bouton seems more grey and white than brown in colour. Also, it’s currently August and these are supposed to be made in the autumn and eaten in the winter, so exactly how old is this cheese? Normally I’m into the rind, but the colour and age have frightened me, today I will be sampling the paste only. If I’m not here again in the next couple of weeks, it was the cheese!

My bouton smells like mushrooms and goat hooves-as it should. It’s musky and also redolent with the essence of barn. When I slice the cheese it’s firm, but not overly hard. It cuts and does not crumble. It’s a deep yellow colour near the ashy white rind and more of a chalky white near the centre.

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Here goes….

Wow! That packs a punch. Its really salty and slightly astringent, but with a lovely kick of goat. The paste has a nice chew, it melts on the tongue and teeth and does not crumble. It’s very flavourful, the combination of raw milk and goat means that all pistons are firing here. I dare not eat the rind, but as I approach it I do taste mushroom and fungus in a funky, salty way. I’m sure if I was brave enough to eat it, it would add another dimension to the cheese, but I am frightened and timid. It’s not at all offensive or overwhelming, no hint of foul mould or anything like that, but its certainly not a starter cheese. It’s actually freaking delicious, too bad its so damn expensive and way too small. One was not enough. Sigh, its all gone. That was fun.

If you are looking for a little goat adventure and feeling flush, go for it, it just might be your slice of cheese.

Cheese 132 Pecorino Bigio-Il Forteto

I think we have established that cheese-making in an ancient art. We don’t really know how long cheese has been eaten for-it doesn’t leave a great fossil record-but let’s suffice it to say, it’s been a while.

Take Pecorino, for instance, the beloved Italian ewe (sheep’s) milk cheese. It has been around for at least 2000 years in one shape or form or another.  Roman records indicated that it was actually part of a soldier’s rations. It kept well in the heat, and provided the much needed fat, protein and salt on the road-kind of a little sheepy energy snack, Roman-Style.

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I’m extremely fond of a Pecorino, and have reviewed several of them here (for the record, Pecorino isn’t a protected name, it’s the name of a family of cheeses, hard cheeses made from sheep’s milk- in fact, the word derives from pecora meaning sheep.)

And I don’t know if you have ever checked out a sheep  udder, (perhaps a new hobby?) but those things are tiny. These poor little sheep really have to work to produce enough milk to make cheese, especially when compared to a cow. I just feel that sheep cheese is so much more precious than cow cheese. Hence, whenever I see a new iteration of pecorino, I must try it-I am compelled.

Which brings me to today’s cheese, discovered on sale at a local cheese shop, Pecorino Bigio. Now, don’t be alarmed when you see cheese on sale. Often-as with cheeses like brie and camembert-it’s a good thing. It means that the cheese is just right for eating-but I suppose even cheese can get too old and tired (hard to believe) so I was taking a risk picking this one up (50% of.) But I had never seen or tasted it before, and I found it’s aspect compelling-grey and zombie like.

Bigio means “grey and ashy” in Tuscany. Hence, this one of those weird looking grey ash cheeses. Really, this is an old and traditional cheese making process, don’t be alarmed. After five months of  maturation, this Pecorino continues to ripen at least 2-3 weeks after being covered with a layer of burnt oak wood ashes. These ashes were previously used to heat the ovens to bake bread (ok, I found one web reference that said this, I find this a little dubious, although romantic, so I’m keeping it.)  The fact is, cheese has been covered with ash for a long time, it keeps the bugs out and helps preserve the cheese. The ashes prevent the further formation of mould on the rind and accelerated the process of maturation.  The ashes also dessicate the cheese and leave it sweeter and tastier.
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I suspect that this Pecorino Bigio is a relatively new version of a traditional cheese. This is not a traditional name, but more of a trademarked name, but it’s using an old technique, so I’m cool with that. It’s made by the Il Forteto Cooperative in the Tuscan town of Mugello.

According to web sources,  Il Forteto is an agricultural cooperative  founded in only 1977. It was established by a group of 16 young students with the assistance of  their professors. Their goal was to help the more unfortunate, including handicapped children, by raising money through agricultural products and sales. Wow!  They started off by growing and selling agricultural products at their local markets, and today Il Forteto has grown to 96 members as well as a staff of 30 employees. Their  products (including this cheese and several others) are shipped all over the world.

The Il Forteto Foundation was created in 1998 to officially support  their  social commitment to supporting the less fortunate. Apparently, all of the original founding members are still around and  still play an active role in its management today. And as one who has spent time on a commune or cooperative living situation, let me tell you, that’s kind of a miracle all on its own.

I’m already feeling warmly towards this cheese. It’s made from sheep’s milk, and it’s politically correct. Alas, this is a pasteurized sheep’s milk cheese, but I shall attempt to overlook this.

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My wedge of Pecorino Bigio was quite hard and dessicated. The ash has done an excellent job of removing any hint of moisture from this cheese. It really is ashy-it’s not just for looks, the ash comes off on my hands-I wouldn’t eat that part. The cheese has a faint smell-it’s pretty tame-it’s pretty desiccated, did I mention that? Actually, I couldn’t cut this cheese (insert snicker here) it’s by far, the hardest cheese I have encountered, I just kind of chipped away at it and it crumbled slightly. It’s hard to tell if it’s supposed to be that way, or if, in fact, the reason this cheese was on sale is it’s just too old. I think this one needs to be grated.

Here goes: Mmmm. It’s a sweet and chewy cheese, salty, sheepy, inviting. It’s very tame and friendly, it’s a warm round mouth feel that invited you to chew, which is kind of a shame as I can’t see really serving this as anything but grated. It’s quite dry, but once you start to chew it gives up it’s flavour. I can imagine that this one could live quite happily in a Roman soldiers bag for a couple of months or so, it’s really just inert and benign, yet yummy. This one’s a bit of a mystery to me, it’s got a nice taste, but I can’t figure out how one would deliver it to a cheese taster, perhaps next time I will stick to the full price version.

Cheese 130 Valdeon (Queso de Valdeon) DOP

 

I recognize that blue cheese isn’t for everyone. First, it looks kind of vile: it’s mouldy and blue and we humans generally don’t eat blue things because blue things are usually moldy, and moldy things usually make us sick. We are actually hard-wired to avoid blue foods (I’m sure I read that in a magazine somewhere.) Also, blue cheese kind of tastes like vomit, and I mean this in the very best way. As mentioned previously, the enzymes found in some blue cheeses are actually identical to those found in vomit, so it’s not JUST a coincidence! However, if one can get beyond these simple facts, there is a sumptuous world of blue cheese out there. Alas, my own immediate family cannot seem to move beyond the facts of blue mould and vomit, so I often eat blue cheeses all on my own. Don’t feel sorry for me though, I don’t want to share my blue cheese. After I review it, it spends the rest of the week crumbled in the daily salad, if you must know, and that blue and I really do enjoy the week together.

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I’ve been looking for a good Spanish blue to review for a while, Spain being renowned for their Blues.  I happily stumbled across today’s cheese, Valdeon at a local cheese shop-at long last.Valdeon is a traditional Spanish blue cheese produced in the valley of Valdeon in the province of Leon, Spain. The climate is less humid here than other regions of Spain and this results in (according to web sources)  a “less virulent mold” and hence a less intense tasting blue than some other Spanish blues, specifically the infamously raunchy tasting close cousin of Valdeon, Cabrales. Can we just perseverate for a moment on the phrase “less virulent mold?” That’s the kind of thing that makes cheese newbies run for the hills, so perhaps you might want to keep that little morsel of information to yourself when presenting a Spanish blue on your cheese board.

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The rind of a Valdeon is wrapped in the leaves of the sycamore tree, which allows certain bacteria to penetrate the cheese adding a unique and complex taste profile. If there are no leaves, it’s not a Valdeon.  Valdeon has DOP (PGI) or Protected Geographical Status. That means that all Valdeon is really Valdeon or someone’s in trouble. Valdeon can be made seasonally from cow’s milk, goat’s milk, or a mixture, so it’s hard to tell what kind of Valdeon I have, as I ‘m not about to run a DNA test on it. The mold used in this cheese is our old friend, penicillium roqueforti, and the milk used may be raw or pasteurized. Maturation takes place in real mountain caves for 2-4 months. And who doesn’t love a cheese matured in a real bona fide mountain cave, I certainly do. Usually.

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My little sticky wedge of Valdeon DOP is quite fascinating to behold. It looks a little like a Stilton, the creamy grey paste is shot through with a healthy (might one almost say virulent) looking blue mold. There is black leaf wrapping around the cheese. As I peel back this sycamore wrapping it’s kind of sticky and mouldy and somewhat grim, honestly, it feels like an autopsy. The wrapping does not wish to be separate from the cheese, but off it goes. Once it’s removed, the cheese awaits me. It smells divine, kind of like a mushroomy, reek, sordid, naughty, dark. It almost seems wrong to eat it in the morning, this is a mysterious nighttime cheese.

Here goes…Raunchy! Salty! Spicey! Mouldy! Holy hannah, if this is the milder version Cabrales how do people eat that cheese? Wow, Valdeon is kicking ass and taking numbers. Definitely NOT a starter blue. It’s burning my throat, and making my tongue go numb-incidentally this throat and tongue numbing is caused by  mycotoxins (fungal toxins) in the decomposing penicillium roqueforti, don’t worry, it’s not an allergy!  (I hope). OK, honestly, I admire this Valdeon, but it scares me. I want to drizzle it with honey and eat it with a pear or a chocolate bar, or something, but just off the plate it’s even a little virulent for my palate.

Wow. I’ve met my match.

Cheese 128 Isle of Mull Cheddar

I recently asked one of my favourite cheese sellers to name his favourite cheese. I realize that this is a cruel question. People ask me this cruel question all the time, and you might as well ask me who my favourite child is, it’s just wrong. Instead, ask me what my favourite washed rind cheese is, or my favourite mountain cheese, or perhaps, my most beloved cheddar.Still challenging, but much more realistic.

However, my cheese seller, when pressed (that’s a cheese pun) admitted to one favourite and that favourite is today’s cheese, “Isle of Mull Cheddar.” It’s taken me quite a while to track some down, as this is a very rare and precious cheese, but for you, readers, and for cheese, I will do just about anything.

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Isle of Mull cheddar is made by one family only, the Reades. They are the only family with a dairy herd on the Scottish Isle of Mull, which lies along the coastline of west Scotland. The island is quite “wee” with a population of no more than 3000. Proprietors Jeff and Chris Reade have been making cheese here since 1979. Their cheese is made from the milk of their own herd of cows, and due to the small area of the island, this milk is very affected by terroir-limited grain, and limited grass. To supplement the available food, these cows are fed the “spent grain husks” from the nearby whisky distillery, which is added to their feed (lucky cows). Apparently, this adds a slightly yeasty and perhaps alcoholic tang to this cheese. Wow! I mean, most of us have heard of wine and cheese, but this is the first whiskey IN cheese I have run across.

This is a relatively young cheddar, aged about 18 months, and it’s wrapped in cloth. Can I just say here  how mad I am for a cloth-wrapped cheese? I believe this is only my third cloth-wrapped cheese in the over 130 I have reviewed. Maybe I’m sentimental for the days of yore when more cheeses were wrapped, or maybe it’s that  funky smell the cloth gets when the bacteria move in, but I really give extra bonus points for this. More cloth please, cheese-makers of the world!

OK enough waxing on, now a word of warning. This is not a cheap cheese. Do you see this slice? Yes, it’s a tall slice, but it cost $8.00 here in Canada. That’s kind of crazy. It is a raw milk cheese (I’m not sure if it’s organic, it doesn’t say) and yes, it comes all the way from a wee Scottish Island where the cows drank spent grain husks all day, but this is one of the priciest cheeses I have sampled to date. Don’t grate this cheddar into your mac and cheese!  SAVE  IT FOR A RAINY DAY AND A GOOD FRIEND.

 

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First, this is a handsome cheese, that’s the best way to describe it. It’s an old-fashioned cheddar, with a creamy coloured paste but it’s very pale-much more pale than most other cheddars, and darker as it approaches the rind which I am thrilled to say is wrapped in cloth (don’t eat that part, for heaven’s sake.) You can see the texture of the cheddaring in the paste, a little pattern of pressed curds with tiny cracks. It’s a firm cheese, but a little moist, it’s not crumbling like some cheddars. The smell is crazy! I can actually smell whiskey in this cheese, I kid you not, these cows must have been truly “lit” as we say here in Canada. I know human moms who are breast-feeding aren’t supposed to drink as the alcohol passes on through the milk…that’s what has happened here folks. I can absolutely smell booze in this cheese, it’s so interesting!  Talk about terroir.

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Now the tasting-it’s so complex! It’s actually really hard to explain. The texture is a nice cheddary chew, yes, no crunch, but the taste. It’s meaty, salty, boozy. There’s no tang that I sometimes taste in cheddar, that tang is replaced by an alcohol note. It’s not sweet either, despite it being a raw cheddar. It’s fruity, but without any sweet, like a savoury fruit. It’s completely unlike any cheddar I have ever tasted.It’s funky and yeasty and aggressive. It’s boozy and sexy and weird. I don’t even know that this is cheddar, I don’t even know what it is, it’s kind of out of this world.

Wow, Isle of Mull Cheddar, I think, for once, I’m kind of speechless, or maybe I’m just drunk from eating you. Crazy!

Cheese 127 Beecher’s “Flagship” Handmade Cheese

Have you ever longed for something a very long time-fantacised about it-wondered what it would be like to have it as your very own thing? I mean, who doesn’t?

But is that longed-for thing ever a cheese for you?

You see, for me, it often is. Perhaps that’s why I have a cheese blog and so few other people do. When I start thinking about a cheese, I just can’t get it out of my mind. I must have it. I must possess it! I must ingest it! his is how I feel about today’s cheese, Beecher’s Flagship.


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About a year ago I made my annual pilgrimage to Pike Place market in Seattle. It’s a vibrant if not overly crowded and touristy indoor/outdoor market full of fruit vendors, craft vendors, and men flinging fish. Across the street from the market is Starbucks store number 1 with its devotees lining up in pilgrimage, then a little further down this store, Beecher’s. A cheese store, with its own line up! When I was there last the line up was out the door, and I didn’t have the time to wait, so I was stymied. Why were they all lining up for cheese? This seemed so cruel to me. Apparently there was a sort of cheese making museum behind these lines-with a matching one in the Flatiron district in New York- where cheese making can be observed first hand, and I do SO APPROVE  as cheese making as entertainment, more places should do this

At long last I have managed to procure my own Beecher’s cheese, and it awaits me now. The label says, “semi-hard cow’s milk cheese, robust and nutty, straight from Seattle’s historic Pike Place Market” (I told you that bit already). I’m not sure if all the cheese is actually made there on site, or if this is a demonstration kitchen with another kitchen doing the heavy lifting elsewhere. It’s hard to imagine how that much cheese comes from such a little space, but maybe they make it work-I’m not sure.

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It’s apparently “pure, all natural and additive free and aged 15 months.” This cheese is pasteurized and made of cow’s milk, for those keeping tabs of these sorts of details. Beecher’s is the brainchild of turophile Kurt Beecher Dammeier. He opened his doors in this business in 2003. 1% of all sales go towards the Flagship foundation providing education about the benefits of healthy eating and nutrition to kids-sweet, like the healthy eating of cheese. Nicely done, Kurt!

Just in case you were wondering what exactly this  “flagship” cheese is, I notice that it won second place in the 2009 American Cheese Society “Aged Cheddars” so there’s your answer, it’s a cheddar. I notice from the Beecher’s website that there’s also a 4 year aged version and a smoked one too. Flagship also comes in a raw milk cheese, and a cloth bound raw milk version called “reserve”-bummer, I didn’t manage to score that, but now I have another goal, I must get me some of that cloth bound reserve.

My little slice of cheddar, erm, Flagship sits beside me. It’s not raw milk, or cloth bound, but it’s still a lovely cheese to behold. It crumbled ever so slightly when I cut it, and I do so love that. It has a lovely looking texture with a faint echo of curds in the paste. It’s a uniform light yellow throughout with no rind. The smell is totally mellow and chilled out. This is, after all a pasteurized cow’s milk cheddar, even my husband couldn’t complain about this one. Incidentally, there’s a LOT of complaining at times around this house at the cheese I bring home, I mean, really.

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Here goes: Salty, tangy, meaty-it’s a nice cheddar. There’s just the slightest hint of tyrosine crunch in this cheese, which makes me very happy. I bet the 4 year version is delightfully crunchy. It’s a nicely balanced cheese-the tart and salt are in great balance, and it has that happy cheddar hit that everyone loves, I mean really, who doesn’t love a real cheddar. My only complaint would be that perhaps it’s a little tame for my taste buds. Now that I know there’s an aged and a cloth bound version, I long for that strong mouldy taste as you approach the rind. I appreciate that may not be for everyone, but it sure is for me. This one is a perfectly lovely and friendly cheese, it’s a starter Cheddar and certainly won’t scare anyone away-and for those of us who like to kick it up a notch, there are more gnarly options, and THAT’S a very good thing.

Cheese 126 Cave Aged Vermont Cheddar (Trader Joe’s)


Why Yes, I am reviewing another Trader Joe’s spotlight cheese. This one is Miss May, and it’s called “Cave Aged Vermont Cheddar Cheese.”

It’s actually a good thing that I stocked up on cheese when I was in the USA last week, as apparently the bridge on the I5 has just collapsed-the very bridge that connects my house to Trader Joe’s (I do not jest!)  Perhaps somehow I knew that I would soon be cut off when I made my excessive cheesey trip there last week. Maybe it was just gluttony. Who knows?

I digress. As mentioned last week, every month Trader Joe’s (or TJ’s to its intimate circle of friends) has a Spotlight Cheese. These tend to be cheeses a little off the eaten path, not your typical cheese aisle offerings, and I think that’s great. They are also really dirt cheap and I think that’s even greater! Anything to encourage people to try new cheese is fantastic as far as I am concerned.

Plus, they had me at Cave Aged.

How I wish that I were cave aged, instead of simply aged by life.

There’s something about the phrase, “cave aged” that just send s a shiver of pleasure down my back. What happens in the cave? Do the walls of the cave themselves imbue some special power?

Alas, it seems these days most “caves” are actually dark rooms with lots of fans and special ventilation, not real caves after all, but I do like to imagine that these so-called cave aged cheeses really did just emerge from a dank cave somewhere, it’s a dream.

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This cheese is somewhat mysterious. It says on  the label “deep underground Vermont’s green pastures our Cave Aged Vermont Cheddar Cheese is matured.” But it doesn’t say if it’s a REAL cave. Sigh. Just something “deep underground.” Oh well. It also doesn’t say who the maker is, but they must have had some decent capacity to make enough cheese to be a spotlight item for TJ. It’s too bad the maker isn’t identified in these spotlight cheeses, but I’m sure there’s a reason for that. This cheese is made from pasteurized cow’s milk, which makes me a little sad, but that may have something to do with American rules. To tell you the truth, I have yet to figure out Canadian vs American rules for unpasteurized cheeses. It just seems, in general, that cheese is made from pasteurized milk unless it’s something really, really special. This one’s also young for a cheddar, only 10 months old.

But back to the cheese. It is a handsome cheese. It’s creamy and has a nice looking natural rind. I doubt this one is cloth-bound as they would have mentioned that, that’s the kind of thing to make a turophile swoon!

The cheese has a mild nutty smell, no hints of anything offensive at all.

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Here goes:

I’m loving it. The texture is really creamy and buttery-chewy, a fantastic mouth feel. The cheese is nutty, mild and not astringent in the least. It’s pretty benign. There’s no tyrosine crunch, a little surprising, I would have expected it, but this cheese is only 10 months aged, so I’m curious to know if it would show up in a year or so. It’s actually quite sweet and really smooth. Wow, if you live close enough to a TJ and all the bridges are intact, go and score some this month. For a cave-aged cheddar, this one’s pretty tame, but I’m pretty sure you could feed this cheese to just about anyone and they would dig it.