Early Fancy Food info
Jan. 23rd, 2006 05:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gordonzolaHere’s an early cheese tip. I can’t imagine how anything at the Fancy Food Show will be better than the new Jasper Hillcheese. It’s amazing. It’s called Winnemere and it’s the best new cheese I’ve tasted in years.. It’s like an American Vacherin Mont D’or but with a stickier rind. This thing eats like a fucking steak. It's raw milk, rich, pungent, beefy, woodsy, all that good stuff. I tasted it cold and it blew me away. Not sure when it’s coming in, but if you are closer to Vermont, you might already be able to get it. (I’ll have full info after my meeting today)
Like all new cheeses, consistency will be the big question. Will the next batch or the batch in 2 months be this good? Time will tell, but right now it’s amazing.
Also, since I’ve never plugged it here, the Haystack Mountain Red Cloud is another cheese not to miss. From raw Colorado goat milk, this has pungency and depth that most American cheese simply doesn’t have. Not for everyone certainly, but this really does stand up to the French cheeses in quality. Plus, getting the opportunity to really talk to the company rep for the first time just made me want to sell it even more. She’s awesome.
Like all new cheeses, consistency will be the big question. Will the next batch or the batch in 2 months be this good? Time will tell, but right now it’s amazing.
Also, since I’ve never plugged it here, the Haystack Mountain Red Cloud is another cheese not to miss. From raw Colorado goat milk, this has pungency and depth that most American cheese simply doesn’t have. Not for everyone certainly, but this really does stand up to the French cheeses in quality. Plus, getting the opportunity to really talk to the company rep for the first time just made me want to sell it even more. She’s awesome.
