Sunday Cheese Reviews
@venezuelanbeaver.bsky.social
π€ 1697
π₯ 1101
π 1548
As it reads on the label. My main account:
https://bsky.app/profile/stevequick.bsky.social
pinned post!
Just a note: read the alt text in my reviews. Space limitations in the post body are going to force me to do more there; I haven't really taken advantage of that yet, but there's additional details there.
over 1 year ago
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24
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Today's cheese haul
3 days ago
9
61
1
Ooh, got a paycheck! Expect a cheese haul of fancier types this week. I thought I'd reviewed St. Martin d'Argental, but can't find it, and I have a craving.
4 days ago
1
32
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reposted by
Sunday Cheese Reviews
La Gruta del Sol Brandy Sheep Cheese Semi-hard Spanish ππ§ with added brandy and fine herbes. There's a strong vinous fruity flavor with an herby undertone (tarragon, I think). Long creamy finish retains brandy essence.
4 days ago
1
37
4
reposted by
Sunday Cheese Reviews
Nordic Creamery Sheep Cheddar Cheese Semi-hard Wisconsin ππ§. Odd texture, almost chalky. No cheddar sharpness. Sweet, mild, a bit of nut flavor. Not unpleasant, but far from what one expects from cheddar.
4 days ago
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24
2
reposted by
Sunday Cheese Reviews
Shullsburg Creamery Mozzarella Firm Wisconsin part skim, low moisture π π§. Typical mild milky flavor and low salt for mozzarella, melts well with noticeable stretch. Best shaved on pizza or pasta.
4 days ago
0
24
2
La Gruta del Sol Brandy Sheep Cheese Semi-hard Spanish ππ§ with added brandy and fine herbes. There's a strong vinous fruity flavor with an herby undertone (tarragon, I think). Long creamy finish retains brandy essence.
4 days ago
1
37
4
Nordic Creamery Sheep Cheddar Cheese Semi-hard Wisconsin ππ§. Odd texture, almost chalky. No cheddar sharpness. Sweet, mild, a bit of nut flavor. Not unpleasant, but far from what one expects from cheddar.
4 days ago
0
24
2
Shullsburg Creamery Mozzarella Firm Wisconsin part skim, low moisture π π§. Typical mild milky flavor and low salt for mozzarella, melts well with noticeable stretch. Best shaved on pizza or pasta.
4 days ago
0
24
2
Fun thread. Vacherin Mont d'Or, which I haven't had in years. It's a cheese hot tub party.
add a skeleton here at some point
8 days ago
2
24
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reposted by
Sunday Cheese Reviews
Cypress Grove Sgt. Pepper Soft fresh California ππ§ with added spices, chilies and herbs. Does not have the typical sharp tang of goat cheese. Has heat in aftertaste. Something, perhaps flecks of lime leaf or lemongrass, was hard to chew. Pretty, but a miss on the flavors.
11 days ago
1
41
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reposted by
Sunday Cheese Reviews
CannonBelles Tuscan Cheddar Semi-hard Minnesota π π§ with added onion, red bell pepper, Italian herb mix. This is a very nice, better than average, young white cheddar. The herbs and onion are at a level that I could detect them, but not identify them. The pepper is mostly for color.
11 days ago
0
34
4
Cypress Grove Sgt. Pepper Soft fresh California ππ§ with added spices, chilies and herbs. Does not have the typical sharp tang of goat cheese. Has heat in aftertaste. Something, perhaps flecks of lime leaf or lemongrass, was hard to chew. Pretty, but a miss on the flavors.
11 days ago
1
41
4
CannonBelles Tuscan Cheddar Semi-hard Minnesota π π§ with added onion, red bell pepper, Italian herb mix. This is a very nice, better than average, young white cheddar. The herbs and onion are at a level that I could detect them, but not identify them. The pepper is mostly for color.
11 days ago
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34
4
reposted by
Sunday Cheese Reviews
Kynthos Halloumi Semi-soft fresh Cyprus π+π+ππ§ with added mint. Meant to be grilled, this keeps its shape on cooking, ideal for kebabs. The mint is lost under heavy salt when cooked, but is there when raw. It squeaks when bitten, like saltier Wisconsin cheese curds.
18 days ago
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39
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reposted by
Sunday Cheese Reviews
Castello Brie Soft Danish π π§ with bloom rind. Very fluffy texture. There's a mild eggy mushroom flavor, but it is very young and undeveloped compared to French Brie.
18 days ago
2
38
4
reposted by
Sunday Cheese Reviews
Cypress Grove PsycheDillic Soft fresh California ππ§ with bloom rind and added dill and dill pollen. The rind was minimal. The dill is noticeable, pleasant, not like a pickle. The cheese lacked any goaty tanginess, was creamier than most chevre. Made a nice spread.
18 days ago
1
50
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reposted by
Sunday Cheese Reviews
Yancey's Fancy Smoked Gouda with Bacon Semi-hard processed New York ππ§ with added bacon and smoke. This has an artificial smokiness that hides the bacon flavor. The bacon gives a second texture to the otherwise pliable, slightly rubbery cheese. It finished clean. Probably best melted on a burger.
18 days ago
3
34
4
Kynthos Halloumi Semi-soft fresh Cyprus π+π+ππ§ with added mint. Meant to be grilled, this keeps its shape on cooking, ideal for kebabs. The mint is lost under heavy salt when cooked, but is there when raw. It squeaks when bitten, like saltier Wisconsin cheese curds.
18 days ago
0
39
4
Castello Brie Soft Danish π π§ with bloom rind. Very fluffy texture. There's a mild eggy mushroom flavor, but it is very young and undeveloped compared to French Brie.
18 days ago
2
38
4
Cypress Grove PsycheDillic Soft fresh California ππ§ with bloom rind and added dill and dill pollen. The rind was minimal. The dill is noticeable, pleasant, not like a pickle. The cheese lacked any goaty tanginess, was creamier than most chevre. Made a nice spread.
18 days ago
1
50
10
Yancey's Fancy Smoked Gouda with Bacon Semi-hard processed New York ππ§ with added bacon and smoke. This has an artificial smokiness that hides the bacon flavor. The bacon gives a second texture to the otherwise pliable, slightly rubbery cheese. It finished clean. Probably best melted on a burger.
18 days ago
3
34
4
Today's cheese haul
24 days ago
3
33
1
reposted by
Sunday Cheese Reviews
Eichten's Tomato Basil Gouda Semi-hard Minnesota π π§ with added tomato, basil, onion, garlic. Tomato is noticed in the aroma. Very herbal and vegetal, oniony, but not distinct basil. A 2 month gouda, creamy on the palate, but undeveloped. Salty for a young gouda as well.
25 days ago
1
36
8
reposted by
Sunday Cheese Reviews
Cabot Creamery Wickedly Habanero Cheddar Semi-hard Vermont π π§ with added Habanero peppers. Much hotter than most pepper cheeses, the fruit flavor of the pepper was muted by the mild young white cheddar which itself is unexceptional. For when you want a real pepper kick with cheese.
25 days ago
1
34
4
reposted by
Sunday Cheese Reviews
University of Minnesota Tomato Basil Feta Semi-soft Minnesota ππ§ with added sun dried tomatoes and basil. I enjoyed this more than expected. Not as crumbly or wet as most feta, nor as salty. The tomato comes through, the basil tastes fresh, like a Margherita pizza.
25 days ago
1
46
6
Eichten's Tomato Basil Gouda Semi-hard Minnesota π π§ with added tomato, basil, onion, garlic. Tomato is noticed in the aroma. Very herbal and vegetal, oniony, but not distinct basil. A 2 month gouda, creamy on the palate, but undeveloped. Salty for a young gouda as well.
25 days ago
1
36
8
Cabot Creamery Wickedly Habanero Cheddar Semi-hard Vermont π π§ with added Habanero peppers. Much hotter than most pepper cheeses, the fruit flavor of the pepper was muted by the mild young white cheddar which itself is unexceptional. For when you want a real pepper kick with cheese.
25 days ago
1
34
4
University of Minnesota Tomato Basil Feta Semi-soft Minnesota ππ§ with added sun dried tomatoes and basil. I enjoyed this more than expected. Not as crumbly or wet as most feta, nor as salty. The tomato comes through, the basil tastes fresh, like a Margherita pizza.
25 days ago
1
46
6
reposted by
Sunday Cheese Reviews
University of Minnesota Black Pepper Feta Not as dry or as salty as most commercial feta, not packed in water and a bit less crumbly than usual. Salt and pepper is a classic combo; this goes well with pasta or roasted vegetables as a topping.
about 1 month ago
1
63
6
reposted by
Sunday Cheese Reviews
University of Minnesota Gouda 6-8 week gouda with very thin wax coat, it lacks the complex flavor of aged gouda, has a springy texture, is a clean simple basic cheese. It's a good cheese for sandwiches.
about 1 month ago
1
49
4
Only 2 cheese reviews today. Wish
@maggiewestrum.bsky.social
a happy birthday and maybe give her a follow. There's no cheese in her posts, though.
about 1 month ago
0
12
0
University of Minnesota Black Pepper Feta Not as dry or as salty as most commercial feta, not packed in water and a bit less crumbly than usual. Salt and pepper is a classic combo; this goes well with pasta or roasted vegetables as a topping.
about 1 month ago
1
63
6
University of Minnesota Gouda 6-8 week gouda with very thin wax coat, it lacks the complex flavor of aged gouda, has a springy texture, is a clean simple basic cheese. It's a good cheese for sandwiches.
about 1 month ago
1
49
4
I think we know the answer, don't we?
add a skeleton here at some point
about 1 month ago
0
26
1
reposted by
Sunday Cheese Reviews
University of Minnesota Cheese Curds Firm fresh Minnesota ππ§. These needed 10 seconds microwaving in order to squeak when bitten, so were a few days old. Slightly salty, otherwise clean milky flavor. I could tell these were different in taste from Ellsworth curds, but couldn't say how.
about 1 month ago
0
36
3
reposted by
Sunday Cheese Reviews
Paradiso Reserve from Beemster Hard Dutch π π§. 24 month gouda with added Parmesan cultures. No crystals. Strong nuttiness typical of gouda. Parmesan notes are muted. It's good, but seems to miss the point of the style.
about 1 month ago
1
35
3
reposted by
Sunday Cheese Reviews
The Swan by Deer Creek Cheese Semi-hard Wisconsin ππ§ layered on ππ§ that has added black pepper. Two cheddars, the difference between the sheep and cow milk is lost under the pepper flavor. Perhaps a bit creamier than most pepper cheeses.
about 1 month ago
0
27
4
University of Minnesota Cheese Curds Firm fresh Minnesota ππ§. These needed 10 seconds microwaving in order to squeak when bitten, so were a few days old. Slightly salty, otherwise clean milky flavor. I could tell these were different in taste from Ellsworth curds, but couldn't say how.
about 1 month ago
0
36
3
Paradiso Reserve from Beemster Hard Dutch π π§. 24 month gouda with added Parmesan cultures. No crystals. Strong nuttiness typical of gouda. Parmesan notes are muted. It's good, but seems to miss the point of the style.
about 1 month ago
1
35
3
The Swan by Deer Creek Cheese Semi-hard Wisconsin ππ§ layered on ππ§ that has added black pepper. Two cheddars, the difference between the sheep and cow milk is lost under the pepper flavor. Perhaps a bit creamier than most pepper cheeses.
about 1 month ago
0
27
4
Unplanned second cheese haul
add a skeleton here at some point
about 1 month ago
3
42
2
reposted by
Sunday Cheese Reviews
Today's cheese haul
about 1 month ago
9
62
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Today's cheese haul
about 1 month ago
9
62
4
reposted by
Sunday Cheese Reviews
Garlic Cheddar from Redhead Creamery Semi-hard Minnesota π π§ with added garlic powder and garlic salt. Clothbound, leading to edible mold and bacteria on rind. The first poor cheese I've had from the usually reliable maker, it tastes like garlic powder (no bite), the cheese itself is flavorless.
about 2 months ago
3
39
4
reposted by
Sunday Cheese Reviews
The Indigo Bunting from Deer Creek Semi-soft Wisconsin π π§ with added π cream and blue mold. Richer and fudge in texture than usual for blue sheep cheese, less crumbly. Mild blue flavor mostly in the finish. Frankly, I don't remember this one well.
about 2 months ago
1
36
3
reposted by
Sunday Cheese Reviews
Glacier Point Blue Cheese from Carr Valley Semi-soft Wisconsin π π§ with blue mold, smoked with blue spruce. Intensely blue, the smoke adds not the expected pine note, but bacon! There's complex competing flavors (oreganoβ½), mushroom prominent. Smoke returns in the finish along with blue sharpness.
about 2 months ago
5
78
6
Garlic Cheddar from Redhead Creamery Semi-hard Minnesota π π§ with added garlic powder and garlic salt. Clothbound, leading to edible mold and bacteria on rind. The first poor cheese I've had from the usually reliable maker, it tastes like garlic powder (no bite), the cheese itself is flavorless.
about 2 months ago
3
39
4
Glacier Point Blue Cheese from Carr Valley Semi-soft Wisconsin π π§ with blue mold, smoked with blue spruce. Intensely blue, the smoke adds not the expected pine note, but bacon! There's complex competing flavors (oreganoβ½), mushroom prominent. Smoke returns in the finish along with blue sharpness.
about 2 months ago
5
78
6
The Indigo Bunting from Deer Creek Semi-soft Wisconsin π π§ with added π cream and blue mold. Richer and fudge in texture than usual for blue sheep cheese, less crumbly. Mild blue flavor mostly in the finish. Frankly, I don't remember this one well.
about 2 months ago
1
36
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I'm eating a cheese that tastes like bacon and oregano... somehow.
about 2 months ago
1
23
0
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