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#101 ShowMeDaSauce

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Posted 15 January 2019 - 12:21 AM

Almost forgot. I tried the Truly Grass Fed. That is a REALLY good 6month cheddar. Not as sharp as some older cheddars but the flavor and texture are excellent.


Edited by ShowMeDaSauce, 15 January 2019 - 12:22 AM.


#102 dragonsfire

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Posted 04 February 2019 - 03:11 PM

Made some Paneer this morning.

 

1 gall milk 2%

1tbsp Calcium Chloride (required for processed milk to make it coagulate)

1/2 cup ACV (or lemon can be used)

 

Heat up milk slowly with the Calcium Chloride added.

Add ACV and stir, let it continue, on the heat element, stir now and then till it clumps up, then drain and press while hot.

 

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#103 ShowMeDaSauce

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Posted 23 May 2019 - 03:16 PM

Ive had my eye on this assortment at Costco for months. Its 1.8lbs of cheese. Just the piece of Cabots cloth bound would set me back around $10 or more locally. Costco had it for quite awhile for $20. Not a bad deal but today it was $14.99 sooo..........I couldn't pass it up. Never had any of them other than the Cabots which i think is excellent for a domestic cloth bound cheddar.

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Yellow Door Monteau http://www.yellowdoo...ery.com/monteau

El Pastor Red Wine soaked http://www.elpastor....ine-goat-cheese

Busti Il Tartufo https://www.caseific...artufo/?lang=en

Yellow Door Tuscan hand rubbed Fontina http://www.yellowdoo.../tuscan-fontina


Edited by ShowMeDaSauce, 23 May 2019 - 03:29 PM.


#104 dragonsfire

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Posted 23 May 2019 - 05:53 PM

Nice!

Havent seen it in our Costco.



#105 ShowMeDaSauce

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Posted 23 May 2019 - 06:24 PM

I just had a small sample of all them.

 

The Monteau is really interesting. Almost like a cream havarti with faint hints of Swiss or Gruyere but the texture of neither. More buttery than the description to me...Its inspired by Abondance which i have never tried....GRILLED CHEESE PLEASE!!!

 

The Tuscan Fontina would rock on some cheese garlic bread, pizza or...something like an Italian mac and cheese.

 

The El Pastor comes off just like its described...A Spanish goat cheese with a red wine wash. You can smell the red wine and it pairs well.

 

The IL Tarfuto i could see grated in place of some cheese such as Pecorino Romano although the addition of truffles just doesn't do it for me. Nice cheese but hold the truffles please. Its also not just sheeps milk



#106 ShowMeDaSauce

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Posted 25 May 2019 - 12:50 PM

I sampled another piece of the Monteau by itself this time. Very interesting cheese. Since its styled after Abondance which is uncommon i looked for some. Turns out Trader Joes has it AND a 9month aged havarti too. Both imported. I have never tried Abondance and its been quite awhile since i tasted an aged havarti.

 

I dont really have a good frame of reference for the Monteau in order to give a better description. Other than its buttery, semi soft/hard and just vaguely reminds me of a Gruyere but the texture is totally different. Not nearly as nutty either. More like a Gouda in texture is the best way i can describe it.






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