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Picked up some more cheese wile I was in town yesterday.

Kerrygold Dubliner.....Kerrygold Reserve Cheddar.....Tilamook Extra Sharp Cheddar.....and some Munster just because I like Munster.



I know the resident cheese snobs won't be impressed but this is about as high tone as it gets in this neighborhood.

I haven't tried the Kerrygold Cheddar yet so I'll do a taste test with the Tilamook. It's my favorite so I'm probably prejudiced but I'll try to keep an open mind,


And last but not least.....if we have Fish Mongers why aren't there Cheese Mongers?

Do yourself a favor.

On a cold morning take that Tillamook cheese and slice it into quarters. Then put it into a smoker with alder that's already smoking. Smoke it for about an hour to an hour and a half with it half open to keep the temperature down. Don't want the cheese to melt. Wrap it in plastic let it mellow in the fridge for a day or two. Eat. You'll thank me.

The Dubliner is quite different than the Tillamook Charlie.

Quite a bit firmer.

Good cheese. I used it in scalloped potatoes. I tried eating it straight and thought it was good that way too....but should have let it come to room temp. It would have been better.

Generally, I find if I dont like a cheese at first....a trip to room temp will improve the taste and texture for me.

I like Muenster too. Especially if it has a little zing to it.

Yea.......I've had the Dubliner before Jim.....like it a lot.....but I haven't tried Kellygold's Cheddar.

I hear ya about the temp too.....a lot of cheeses are better at or near room temp.....same goes for Porters and Stouts.


Steve.....I love smoked cheddar but alas.....my Smokey Joe died years ago.

Thats some fine clutch of cheese.

Its pear season. Love me some pears and room temp extra sharp cheddar and a glass of Riesling.

The harvest is at full steam locally. Bless the grapes.

Drooling here Charlie !

Your choices are great.

Just need to add some blue, to round out the rotation.

I hear you too, Fatz !

Blue & pears are a wonderful match !!

Anybody like genuine English Stilton? My lady loves it, but I can't hack it.

Fats......I'd like to try that. I wonder if Carlo Rossi makes a Reisling.

I'll check out some Blue cheese next time Paul.....I'm pretty sure I've seen it on the Cheese Mongers shelf (Winco:)

Snake River Valley produces Rieslings.

There's actually several Vineyards here in the Clearwater valley too.

I don't know anything about growing grapes but they say the soil in this part of ID is pretty good for the task.

Must be something to it because I see more and more of em every year.

I'll try to remember to take pix of some of em next time I go to town.
They're no where as big as the Vineyards in CA but they're kinda pretty scattered out along the river.

Red Dragon . Darn good stuff.

Its my understanding those valleys in that part of the country are very similar to the middle Rhine areas have in Germany and France. I expect the viticulture region will continue grow in that area.

One of my current addictions on cheat days is Gouda, Club crackers, and a sweet version of homemade apple chutney. I can destroy a pint jar of chutney and a wedge of Gouda in no time flat.

Alderwood smoked cheese is some really fine stuff, doesn't have to be anything fancy, I often smoke some Walmart Colby cheese. Shredded smoked cheese makes incredibly great omlets.

Ahhh....gotcha.

I was laboring under the impression that the Dubliner WAS cheddar.

I would like to try the other stuff as well now.

Picked up some gruyere yesterday.

Love that stuff for cooking.

I'm not sure what the Dubliner really is.....their website says "similar to cheddar" but they go on to say "Sweet and nutty with a piquant bite of aged Parmesan"......whatever the hell that means.

They had two Kellygold Cheddars on the shelf but I went with the "Reserve" because it sounded fancier.
They were both the same price though so who knows?

I'm with you on the Gruyere for cooking....especially Quiche.
It's the only cheese I grate fine......might be my imagination but it seems to be easier to blend with other stuff that way.

Condolences...

Here's a good read on Stilton......makes me want to try some.

https://www.igourmet.com/stilton.asp

Stilton is not bad.

Its a good eating cheese but is too mild for cooking.

FieldGrade;

I picked up some Tillamook extra sharp white cheddar yesterday, and let set out a few hours, to get to room temp.

GREAT suggestion! This really brought out the flavor of the cheese!

Thanks for the tip!

Virgil B.