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Perfect timing! I can review in real time and then post as usual, just as my Sundays start getting busy.

Dueto by Bonvallis for Quorum Cheese Semi-hard to hard Spanish 🐑+🐄🧀 in Iberico style. Essentially a young Manchego that can't be called that because of blended milk. A little firmer and less rich than Manchego, with some nut flavor typical of the style. Nice, but nothing special.

Gildo'c Taleggio (D.O.P.) Semi-soft Italian 🐄 🧀 with washed rind. Typically pungent Taleggio aroma. Paste is sticky, firmer in the center. Interior is mild and luxurious, but the rind is bold and lasting. Not as strong as other Taleggio I've had.

The Wild Stag by Deer Creek Semi-hard Wisconsin 🐄 🧀. Exclusive to Kowalski's markets, I believe this is aged between their "The Fawn" and "The Stag." Firm, dense cheddar with no crystals. Diacetyl aroma and flavor (like buttered popcorn left out) plus a bit of toffee. A fine cheddar.

Tulip Tree Snap Dragon Semi-soft Indiana 🐄 🧀 with bloom rind and added Habanero peppers. Brie-like, but triple-cream, so richer and unctuous. The Habanero heat is slow to develop but lingers and is not overwhelming. A good choice for lovers of pepper cheeses.

Dueto by Bonvallis for Quorum Cheese Semi-hard to hard Spanish 🐑+🐄🧀 in Iberico style. Essentially a young Manchego that can't be called that because of blended milk. A little firmer and less rich than Manchego, with some nut flavor typical of the style. Nice, but nothing special.

Gildo'c Taleggio (D.O.P.) Semi-soft Italian 🐄 🧀 with washed rind. Typically pungent Taleggio aroma. Paste is sticky, firmer in the center. Interior is mild and luxurious, but the rind is bold and lasting. Not as strong as other Taleggio I've had.

The Wild Stag by Deer Creek Semi-hard Wisconsin 🐄 🧀. Exclusive to Kowalski's markets, I believe this is aged between their "The Fawn" and "The Stag." Firm, dense cheddar with no crystals. Diacetyl aroma and flavor (like buttered popcorn left out) plus a bit of toffee. A fine cheddar.

Tulip Tree Snap Dragon Semi-soft Indiana 🐄 🧀 with bloom rind and added Habanero peppers. Brie-like, but triple-cream, so richer and unctuous. The Habanero heat is slow to develop but lingers and is not overwhelming. A good choice for lovers of pepper cheeses.

Tulip Tree Foxglove Semi-soft Indiana 🐄🧀 with washed rind. Very pungent, like Taleggio. Gooey, sticky texture, very slowly dozed. A double cream, it's rich and spongy. Flavor is savory, with mushrooms in a complex background. Finish is mostly the funk from the rind, like an Èpoisses.

Deer Creek Vat 17 World Cheddar Semi-hard Wisconsin 🐄 🧀. This 3+ year cheddar is bold and sharp, with a texture just shy of crumbly. Some nuttiness, plus some other flavors I couldn't identify (I had a head cold). Compares favorably to other cheddars of similar age.

Mobay Cheese from Carr Valley Cheese Firm Wisconsin 🐐🧀 separated by ash from 🐑🧀. A fun way to compare types of milk in cheese. The goat half is tangy and bright, with a slight goat aroma. The sheep half is creamy and richer, with less acidity.

Teahive Cheddar from Beehive Cheese Semi-hard Utah 🐄 🧀 with added Earl Grey tea. I'm not a fan of Earl Grey, but I liked this. The rind has a citrusy aroma and the tea tannins balance the sweetness of the young cheddar. Smooth texture, mild flavor.

Tulip Tree Foxglove Semi-soft Indiana 🐄🧀 with washed rind. Very pungent, like Taleggio. Gooey, sticky texture, very slowly dozed. A double cream, it's rich and spongy. Flavor is savory, with mushrooms in a complex background. Finish is mostly the funk from the rind, like an Èpoisses.

Deer Creek Vat 17 World Cheddar Semi-hard Wisconsin 🐄 🧀. This 3+ year cheddar is bold and sharp, with a texture just shy of crumbly. Some nuttiness, plus some other flavors I couldn't identify (I had a head cold). Compares favorably to other cheddars of similar age.

Mobay Cheese from Carr Valley Cheese Firm Wisconsin 🐐🧀 separated by ash from 🐑🧀. A fun way to compare types of milk in cheese. The goat half is tangy and bright, with a slight goat aroma. The sheep half is creamy and richer, with less acidity.

Teahive Cheddar from Beehive Cheese Semi-hard Utah 🐄 🧀 with added Earl Grey tea. I'm not a fan of Earl Grey, but I liked this. The rind has a citrusy aroma and the tea tannins balance the sweetness of the young cheddar. Smooth texture, mild flavor.

Anyone have thoughts on how I should address that this week's reviews might be influenced by my having caught a cold and my sense of smell might be off?

Today's cheese haul

Widmer's Mild Brick Cheese Firm to Semi-hard Wisconsin 🐄🧀. Very different from their aged brick beer cheese I reviewed earlier. Almost odorless. Bland, mild, similar to Colby. Sturdy texture suitable for grating or slicing. Probably best used to cut stronger flavors in cooking.

Somerdale Grande Reaerve Champagne Cheddar Cheese Semi-hard British 🐄 🧀 with added champagne. Faint yeast champagne aroma. Velvety texture. Standard young cheddar flavor with a bit of vinous acidity. Finishes dry. A nice subtle variation on cheddar.

Clawson Festival White Stilton with Mango & Ginger Semi-hard British 🐄 🧀 with added mango and ginger. Intensely sweet. Quite crumbly, but melts in the mouth. The mango adds a second texture, but not much flavor. The ginger was not detected. A pleasant dessert cheese, particularly with tart fruit.

Widmer's Mild Brick Cheese Firm to Semi-hard Wisconsin 🐄🧀. Very different from their aged brick beer cheese I reviewed earlier. Almost odorless. Bland, mild, similar to Colby. Sturdy texture suitable for grating or slicing. Probably best used to cut stronger flavors in cooking.

Somerdale Grande Reaerve Champagne Cheddar Cheese Semi-hard British 🐄 🧀 with added champagne. Faint yeast champagne aroma. Velvety texture. Standard young cheddar flavor with a bit of vinous acidity. Finishes dry. A nice subtle variation on cheddar.

Clawson Festival White Stilton with Mango & Ginger Semi-hard British 🐄 🧀 with added mango and ginger. Intensely sweet. Quite crumbly, but melts in the mouth. The mango adds a second texture, but not much flavor. The ginger was not detected. A pleasant dessert cheese, particularly with tart fruit.

I created this page as a refuge from the world, but that's particularly difficult here and now in the Twin Cities. The one cheese shop that closed for the general strike on January 23 was France 44 and their sister shop The Saint Paul Cheese Shop. I thank them. Back to reviews tomorrow.

Happy National Cheese Lover’s Day to all who celebrate. 👀

Marieke Truffle Gouda Semi-hard Wisconsin 🐄 🧀 with added truffle pieces and truffle oil. Initially smells smoked, but that dissipates quickly. Typical young gouda flavor at first, truffle develops slowly, but dominates by finish. Good for its price, but doesn't compare to the best truffle cheeses.

Swag Chèvre from Woodside Cheese Wrights Soft Australian 🐐🧀 with ash coat. Fresh, creamy, full-bodied, it develops a strong acidity especially in the finish. For those who like their goat cheese extra sharp. My sample was probably stored too long.

Zirben Königin (Queen of the Alps) Semi-hard Swiss 🐄 🧀 with added pine blossom pieces. Sweet young alpine cheese with herb and woodsy notes. My cut was missing the rind. A nice pretty cheese,past its peak and losing its pine flavor.

Marieke Truffle Gouda Semi-hard Wisconsin 🐄 🧀 with added truffle pieces and truffle oil. Initially smells smoked, but that dissipates quickly. Typical young gouda flavor at first, truffle develops slowly, but dominates by finish. Good for its price, but doesn't compare to the best truffle cheeses.

Swag Chèvre from Woodside Cheese Wrights Soft Australian 🐐🧀 with ash coat. Fresh, creamy, full-bodied, it develops a strong acidity especially in the finish. For those who like their goat cheese extra sharp. My sample was probably stored too long.

Zirben Königin (Queen of the Alps) Semi-hard Swiss 🐄 🧀 with added pine blossom pieces. Sweet young alpine cheese with herb and woodsy notes. My cut was missing the rind. A nice pretty cheese,past its peak and losing its pine flavor.

Pecorino Moliterno al Tartufo Semi-hard Italian 🐑🧀 with added black truffles. Sweet aroma with noticeable truffle in background. Dense, tends to break along veins. Paste is very lemony sharpness with a pungent truffle kick, savory, weighty (umami), bold. Rind and finish is more earthy. Excellent.

Beaufort d' Été Firm French 🐄 🧀 in gruyère style. Sweet aroma with fruit background. Tiny crystals. Dense. Salty,tart,nutty,buttery,mouth-coating, savory... then hay, wildflowers, leather, roots... then lingering flinty salt and maybe pine. Very strong, incredibly complex. And it melts!

Leyden Cheese by Artikaas Semi-hard Dutch 🐄 🧀 with added cumin and caraway seeds. Intense cumin flavor (very aged) overwhelms, and uneasy alliance with cheese, but a winner. The cheese itself is like a young Edam, but firmer. The caraway is noted only in added crunch.

Shakerag Blue by Sequatchie Cove Creamery Firm Tennessee 🐄 🧀 with blue mold, wrapped in whiskey-soaked fig leaves. Smells of coconut and whiskey. Crumbly, uyet creamy. Balance of sweet tropical fruit, salt, and a complex mix of chocolate, pine, bacon, even sassafras. Ends with typical blue tang.

Someday, I'll have to review Ricotta. Thankfully, today is not that day.

This may be the best week of cheeses I've ever had.

Pecorino Moliterno al Tartufo Semi-hard Italian 🐑🧀 with added black truffles. Sweet aroma with noticeable truffle in background. Dense, tends to break along veins. Paste is very lemony sharpness with a pungent truffle kick, savory, weighty (umami), bold. Rind and finish is more earthy. Excellent.

Beaufort d' Été Firm French 🐄 🧀 in gruyère style. Sweet aroma with fruit background. Tiny crystals. Dense. Salty,tart,nutty,buttery,mouth-coating, savory... then hay, wildflowers, leather, roots... then lingering flinty salt and maybe pine. Very strong, incredibly complex. And it melts!

Leyden Cheese by Artikaas Semi-hard Dutch 🐄 🧀 with added cumin and caraway seeds. Intense cumin flavor (very aged) overwhelms, and uneasy alliance with cheese, but a winner. The cheese itself is like a young Edam, but firmer. The caraway is noted only in added crunch.

Shakerag Blue by Sequatchie Cove Creamery Firm Tennessee 🐄 🧀 with blue mold, wrapped in whiskey-soaked fig leaves. Smells of coconut and whiskey. Crumbly, uyet creamy. Balance of sweet tropical fruit, salt, and a complex mix of chocolate, pine, bacon, even sassafras. Ends with typical blue tang.

There's little good news coming out of Minnesota at the moment, so celebrate the little wins, I guess. I am eating a *glorious* cheese. I can't wait to review this one Sunday.

Blu del Moncenisio Semi-soft Italian 🐄 🧀 with blue mold. Light aroma of nuts and bread. Dense and fudge, rich, a bit salty on finish. Blue spiciness and maybe a hint of cocoa at the end.

Rivoire Jacquemin Comté (12 month) Semi-hard French 🐄 🧀. Sweet milk aroma. No crystals. Firm, dry, but yields easily to the bite. Maybe a touch of vanilla or fruit, but mostly clean cheese flavor. Rind tastes of toast. Finish reminds me of a dry white wine. The least interesting Comté I've had.

Petite Camembert from Marin French Cheese Company Semi-soft French 🐄 🧀 with bloom rind. Though aged beyond best-by date, didn't develop. Faint broth aroma. Creamy, buttery paste. The rind is tender, slightly mineral. Nearly indistinguishable from their brie, reviewed earlier.