Patrick Foley likes Cheese


   Cheddar, goat, cream, blue, gouda, american, camembert, parmigiano-reggiano, brie, mozzarella, feta, roquefort, swiss, gruyere, stilton, gorgonzola, provolone, emmental, pecorino, havarti, processed, monterey jack, edam, ricotta, comte, manchego, curd, tomme, epoisses de bourgogne, limburger, colby, muenster, pasta filata, mascarpone, grana, fontina, bandel, asiago, buffalo mozzarella, danish blue, reblochon, wisconsin, farmer, cottage, grana padano, cantal, morbier, pont- l’eveque, pecorino granular, and finally green. (There’s probably more but thank you google anyways.) What do these all have in common? Hot, acidified milk with coagulant, left to solidify and age. Each made a different way to change the taste, texture, and smell. Sharp like sharp cheddar and provolone, crumbly like feta, or stinky like limburger, each cheese has its own unique thing. According to Buzzfeed the “best” cheese is cambozola.

Cambozola. Beautiful. Creamy, and smooth, a cross between camembert and gorgonzola. This soft, ivory colored cheese originated in Allgau, Germany. What makes this wheel of exquisite perfection the best? The savory and nutty taste that still remains slightly sweet. This cheese is the gateway to the wonderful universe of blue cheeses and is best served with fruits and honey. Invented in the 1900’s but is still being made in Germany by the Kaserei Champignon since the 1970’s. Pick up a triangle at Trader Joe’s for $11.99.

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