Cheese of the week: Creama Kasa

Name: Creama Kasa Cheese

Brand: Carr Valley

Place of Purchase: Wegman's in Liverpool, NY

Country of Origin: USA

Price in New York: $12.79/lb.

Milk: Cow

Processing: Triple-cream cheese sent from Heaven to Wisconsin to Wegmans

Texture: semi-soft

Color: creamy white

Rind: Pretty blue wax

Aroma: mild dairy, brie

Taste: Cream, dairy, wood, brie

Mouth-feel: Creamy and buttery

Notes: Some cheeses shouldn't be legal.  This cheese combines the flavor of a mild ripened cheese, with the buttery velvet of  triple cream.  It must be a holiday special, because when I went back to the store for more, it was all gone.

I miss being close to Wisconsin.

Cheese of the Week: Howe Cavern's Cave-Aged Cheese

Name: Howe Cavern Cave-Aged Cheese

Brand: Howe Caverns &

 

Place of Purchase:  Howe Caverns, NY & Fly Creek, NY

Country of Origin: USA

Price in New York: $15/lb

Milk: Cow

Processing: White cheddar process with cave aging

Texture: Semi-firm, and crumbly

Color: pale-yellow

Rind: Natural waxed (with a nice red wax)

Aroma:wood, musky, like mushrooms

Taste: There is are sharp, cheddar notes in in the front, with airy, fungal/woody notes in the back.

Mouth feel: A nice crumbly cheddar.

Notes: At the end of the day, Howe Caverns Cheese is a gimmick; no different than fresh fudge and screen-printed t-shirts.  However, Howe Caverns Cheese is made from fine, hormone-free, organic, local milk.  It begins as a fine, local, young cheddar and spends some time in the natural caves.  This draws some of the moisture out of the cheese, creating a more crumbly paste than I would expect from a cheddar.  It also adds a number of unique, cave flavors that do not come from an added culture.  A simply and gimmicky as it may be, this cave-aged cheddar is something unique to try after a boat trip through the caves.

Libation of the Week: Calamansi Juice

Name: Calamansi Juice Drink

 

Brand: GINA

Place of Purchase: Asia Market, Rochester, NY

Country/Region of Origin: The Philippines

Tasting Conditions: Chilled in the can

Price in New York: $1.29 for 8.5oz.

Description: A light, tart citrus beverage

Flavor: Somewhere between lime and clementine.  In the actual fruit, the flesh is sour and the rind is sweet, so both are used to make the beverage.

Mouth-feel: Crisp, almost astringent

Aroma: Lots of citrus -- orange blossum, grapefruit, tangerine, even a few champagne notes.

 

Notes: I found this treasure at the Korean market in Rochester, NY.  I was expecting your typical, grapefruit sour juice in a can.  What I got was a unique citrus flavor.  The calamand fruit is a cross between the citrus and some wild bush.  It produces an orange lime with a sweet skin and sour-sour flesh.  The fruit itself is used for juice and beverage preparations, but it is also used to prepare/flavor meats and fish.  The calamind fruit also has anti-microbial properties that can be used for topical skin treatments.  Me, I just thought that the lime-clementine flavor was a refreshing change of pace.

Libation of the Week: Saranac Shirley Temple

Name: Saranac Shirley Temple

 

Brand: Saranac Brewing Company

Place of Purchase: Ontario Orchards in Oswego, NY

Country/Region of Origin: Central NY

Tasting Conditions: Chilled in the bottle

Price in New York: $1.69 for 12 oz.

Description: A spot on bottled version of a standard kiddie cocktail

Flavor:  Syrupy maraschino cherry and fizzy lemon-lime

Mouth-feel: Heavy but not too heavy.  The perfect mix of syrup and fizz.

Aroma: Strong cherry and citrus

Notes: Saranac is a Syracuse-area beer that is a local favorite in the Oswego-area.  I've been to a few mixers since I arrived here, and some kind of Saranac was always available.  Like most breweries in the area, they developed a soft drink line to get them through Prohibition.  The Saranac Shirley Temple was designed during the 1950s to meet the kid's demand for a serious cocktail.  This drink is perfect.  An exact replica of the fresh bar-made drink in the bottle, from taste to mouth feel.  I bought a single bottle and tried it.  Immediately, I bought a 6-pack.  It was that good.

Why no "Roy Rogers" to match?  Because Saranac is world-famous for their Black Cherry and Black Cherry Cream Sodas, instead.

Libation of the Week: Moxie Elixer

Name: Moxie Elixir

 

Brand:  Drink Moxie.com

Place of Purchase: KOA General Store in South Bend, IN

Country/Region of Origin: Maine

Tasting Conditions: Chilled in the bottle

Price in Indiana: $1.79 for 12 oz.

Description: A carbonated, caramel-colored soda with gentian root.

Mouth-feel: Crisp

Aroma:    Like root beer and Robotussin

Notes:  Moxie Elixir is one of the oldest soda pops in the United States.  It started off as a gentian root elixir, but once soda water was added to the mix, it's been Moxie soda for over a century.  The drink itself tasted like a really strong root/birch beer.  It didn't give me pep or vigor, but it cooled me down on a hot day.

Hiatus

I must apologize for the two month hiatus.  Between moving across the country and starting a brand-new teaching position in "sunny" Oswego, I've been a bit distracted with unpacking and course preparations.

BUT, I'm back and looking for new cheeses and drinks in the Northeast.  So, look out for new pleasurable reviews.

Cheese of the week: Porter Cheddar

Name: Porter Cheddar

Brand: Cahill's

 

Place of Purchase:  HyVee Foods in Ames, Iowa

Country of Origin: Ireland

Price in Iowa: $14.99/lb

Milk: Cow

Processing: A monastery-style cheddar mingled with Cahill's own porter ale.

Texture: Semi-firm

Color: cream-yellow with dark brown veining

Rind: Natural waxed (with a beautiful brown wax)

Aroma: Woody, smokey

Taste: Nutty, coffee, walnut

Mouth feel: A solid cheddar paste

Notes: This cheese was much better than Cahill's Whiskey Cheese from last week.  The porter ale blends well with the cheddar, with the protein and fat in the cheddar.  This cheese paired well with the local microbrews that I had from Olde Main Brewing here in Ames.

Cheese of the week: Pave de l'averyron

Name: Pave de l'averyron

Brand: None listed

 

Place of Purchase:  Wheatsfield Organic Co-op in Ames, Iowa

Country of Origin: France

Price in Iowa: $20.27/lb

Milk: pasteurized sheep

Processing: at least 4 weeks of aging, characteristic square shape

Texture: soft

Color: pale yellow paste

Rind: Washed with a reddish dust of mold and color

Aroma: Musty, woody, strong dairy

Taste: Woody, mushroom, earthy

Mouth feel: A tight, but soft cheese.

Notes: I picked this little quarter-square of cheese from the local co-op simply because of the color and the hatched pattern on the rind.  I could smell it all the way home, even in the bag.  I've been doing this long enough to know that a really strong cheese smell does not always mean a really strong flavor.  This cheese has a nice, complex flavor profile with a unique mixture of woody and mushroom notes.  It is definitely not for the faint-of-palate, but a true fromagophile will enjoy the luscious paste and the unique flavor of this hard-to-find cheese.

Cheese of the week: Irish Whiskey Cheddar

Name: Irish Whiskey Cheddar

Brand: Cahill's

 

Place of Purchase:  HyVee Foods in Ames, Iowa

Country of Origin: Ireland

Price in Iowa: $11.99/lb

Milk: Cow

Processing: A monastery-style cheddar mingled with Kilbegga's whiskey.

Texture: Semi-firm

Color: cream-yellow

Rind: Natural waxed

Aroma: Sharp, salty dairy

Taste: Musty, acrid, bitter

Mouth feel: A solid cheddar paste

Notes:I'm not sure about the flavor profile of this cheese.  The freshness shouldn't be suspect, since I grabbed it the day my cheesemonger sliced the wheel, but it is Summer and something may have happened to the cheese on the way home.  Regardless, whiskey is a high proof alcohol with a low-water content.  Cheese is a mix of fat and protein, both soluble in alcohol.  I was surprised that this cheese held together at all, but it's no wonder that there is a bitter flavor.  Not my favorite, and I bought a few more Cahill's with this one.

Cheese of the week: Bel Paese

Name: Bel Paese Cheese

Brand: Galbani

 

Place of Purchase:  HyVee Foods in Ames, Iowa

Country of Origin: Italy

Price in Iowa: $13.99/lb

Milk: Cow

Processing: A cooked, cow's milk cheese aged at least six months.

Texture: Semi-soft

Color: cream-yellow

Rind: Natural

Aroma: Sweet, buttery dairy

Taste:  Creamy and buttery, with a mild, piquant aftertaste

Mouth feel: A solid, yielding paste somewhere between cream cheese and mozzarella.

Notes: This cheese is a nice, mild snacking cheese.  It reminded me of a comte, but a bit softer.  It is supposed to be spreadable, but my wedge was a bit too firm for that.  The cheese itself has a delicate, mild dairy flavor with a bit of an aged edge in the background.  The Italians eat this cheese with fruit, fruity wines, honey and nuts, even a bit of chocolate.  It accentuates the acid and sweetness of the accompaniments, but alone does not offer much more than a buttery flavor.  Still, the popularity of this cheese with Italians is reason enough to try it.  Just be sure to some fruit or wine to the table.

Libation of the Week: Waialua Hawaiian Sodas

Name: Lilikoi, Pineapple and Mango Hawaiian Sodas

 

Brand:  Waialua Soda Works

Place of Purchase: World Market in Urbandale, IA

Country/Region of Origin: Waialua, HI

Tasting Conditions: Chilled in the bottle

Price in Iowa: $1.49 for 12 oz.

Description: Simple carbonated sodas made with natural, island ingredients

Flavors: Lilikoi: a Hawaiian passion fruit, with hints of sweet guava and tart papaya

                     Pineapple: clean, sweet pineapple and nothing else

                     Mango: spicy mango and orange flower nectar, a symphony of sweet and floral notes

Mouth-feel: Crisp and clean

Aroma:      Lilikoi: guava and passionfruit flowers

                     Pineapple: the lightest, airy notes of pineapple and summer days

                     Mango: flowery and astringent mango notes

Notes: I picked up three of these Waialua sodas from the World Market down in West Des Moines.  I will admit that I was first attracted to the hula girl artwork on the label and bottlecap.  But, I love fruit-flavored sodas.  Most of the better natural sodas come from south of the border (like Mexico's Jarritos).  These Hawaiian sodas are an especially nice addition to the beverage world because they use only natural ingredients (including pure Maui natural white cane sugar).  Because there's no high fructose corn syrup, these sodas a lighter and more airy.  The folks at Waialua Soda Works were also very careful with their formulations to make these sodas not too sweet or overpowering in flavor.  The finished product is a light, refreshing and FRUITY soda that will please everyone, young and old.  You can buy them at World Market online at sodaking.com or popsoda.com, or by using the Amazon links below.

 

Cheese of the week: Frumage Baladin

Name: Frumage Baladin

Brand: Fattorie Fiandino

 

Place of Purchase: Gateway Market in Des Moines, Iowa

Country of Origin: Italy

Price in Iowa: $16.99/lb

Milk: raw Cow

Processing: raw cow's milk is coagulated with thistle (a vegetarian rennet), pressed into rounds and washed with a Piedmont craft beer (Baladin)

Texture: semi-soft

Color: cream-yellow with holes

Rind: Washed and mold

Aroma: Earthy, malty, musty

Taste: Tart, meaty, wheaty, effervescent

Mouth feel: A meaty, soft paste

Notes: This is a nice, unique cheese.  The soft paste is luscious and flavors are like something I have never experienced.  The Chimay cheese, also washed in beer, seemed to only take up the fruity and acidic flavors.  This cheese actually has malty beer aromas and flavors.  If you can find it, grab it and share it.

The Summer of Flavored Stiltons: Lemon Stilton and Blueberry Stilton

Name:  The Fruity Stiltons

Brand:  Coombe Castle

 

Place of Purchase:  Hy Vee Foods in Ames, Iowa

Country of Origin:  England

Price in Iowa: $14.79/lb

Milk: cow

Processing: A plain stilton mixed with lemon zest./A plain stilton with added blueberries.

Texture: soft

Color: Bone white with lemon bits./Lavender with blueberry bits.

Rind: none

Aroma: Sour dairy and lemon oil./Sour dairy and blueberries.

Taste: The lemon was sour, with both from the dairy and the citrus.  The blueberry flavors were nice, but the cheese was still sour and the blueberries added  a winey, fermented flavor.

Mouth feel:  Crumbly, but moist.

Notes: Not that good.  If this cheese was paired with fruit or preserves, it might have paired well with the sour/tart flavors.  However, shouldn't the fruit have provided that element.  The end result of these cheeses are a sour, crumbly paste with a hint of fruit that might be better for Middle Eastern palates (with their sour Laban-style cheeses).

The Summer of Flavored Stiltons: Sticky Toffee Stilton

Name:  Sticky Toffee Stilton

Brand:  Coombe Castle

 

Place of Purchase:  Hy Vee Foods in Ames, Iowa

Country of Origin:  England

Price in Iowa: $14.79/lb

Milk: cow

Processing: A plain stilton mixed with toffee, dates and raisins.

Texture: soft

Color: Caramel brown with chunks

Rind: none

Aroma: Burnt sugar and clean dairy

Taste: Sweet, really sweet.  Like plain butter fudge with bits in it.

Mouth feel:  Mostly a nice, even paste.  But the raisins were really juicy.  Juicy cheese = not good eats.

Notes:  I have been avoiding the local chocolate cheeses because I don't think that cheese should try to be fudge.  Cheese can try to be custard, but not fudge.  This cheese is fudge.  It's sweet paste is tasty, but nt very cheesey.  This might make a great addition to an ice cream sundae, but it is a dessert first and a cheese second.

Cheese of the week: Petit Ardi Gasna Cheese

Name: Petit Ardi Gasna Basque Pecorino Cheese

Brand: Fromagerie Agour

 

Place of Purchase:  Wheatsfield Organic Co-op in Ames, Iowa

Country of Origin: FRANCE

Price in Iowa: $21.62/lb

Milk: raw Sheep

Processing: My French is terrible, so this is part guesswork: small batches of milk are twice-cooked, pressed, and coated with a pimento puree.  They are then aged for 3 months.

Texture: semi-firm

Color: pale white interior with a rusty-red rind

Rind: natural coated with some kind of pepper.  The label says pimento powder, but the manufacturer's website says "purée de piment d’espelette," which I think is French for pimento puree.

Aroma: Woody and nutty

Taste:  Nutty, forest mushroom, fruity, berry notes

Mouth feel: fairly firm and a bit slippery/oily.

Notes:This cheese was another firm Basque-style cheese that I ended up grinding.  So, another week of pasta and delicious Basque cheese.  Poor me.  The flavors of the cheese are very mixed and complex.  The woody/nutty part of it comes from the raw ewe's milk and the aging process, but the pimento rub gives it a bunch of spiky, fruity flavors that dance across your palate.  I'm not sure what to pair this cheese with.  Maybe some juicy grapes or pears?  Maybe plums?  Definitely fruit.

Texts from Zombie World: Post-Apoc Treats II

Feast: A Twinkee Wiener Sandwich a la "UHF"

Original Recipe:  A split Twinkee, with an uncooked Oscar Meyer hotdog in the split, covered with American EZ-Cheese

My Presentation: A split Twinkee, with a cooked BarS Jumbo Dog, covered in Sharp Cheddar EZ-Cheese.

Cheese of the week: Idiazabal Cheese

Name: Idiazabal Spanish Sheep Cheese

Brand: none listed

 

Place of Purchase:  Wheatsfield Organic Co-op in Ames, Iowa

Country of Origin: SPAIN

Price in Iowa: $19.98/lb

Milk: Sheep

Processing: Twice-cooked, pressed and smoked

Texture: Firm

Color: Straw-yellow

Rind: Natural, but hard and inedible

Aroma: Sweet, piquant dairy

Taste:  Nutty, warm umami, with a strong, fruity aftertaste

Mouth feel: firm, dry paste, but not crunchy

Notes: There are a few varieties of this Basque-style cheese.  The cheesemonger at the Co-op says that this is a Navarre variety, that is well-aged and smoked.  Which essentially means that this is a grinding cheese.  I tried slicing off a piece for flavor and I had to switch to a serrated blade just to do that.  The aroma, however, is a lovely bit of rich protein-filled dairy and sweet, smokey fruitiness.  The flavor is equally exotic, with a beefy, nutty foreflavor and a smashingly fruity aftertaste.  I ground what I had left for sprinkling over buttered bread or pasta.  I look forward to a week of this delectable cheese.

Texts from Zombie World: Post-Apoc Treats I

Feast: Twinkees a la "The Deer Hunter"

Original Recipe:  Hostess Twinkees dipped in French's Yellow Mustard from the jar

My Presentation: Hostess Twinkees frosted with French's Yellow Mustard