Y’all kin have all that fancy pants stuff.
I have several traditional cheddars made from raw Jersey milk last January aging in the root cellar. Cut into a nice Monterey Jack a few weeks back and found it to be another world of flavor. We’re getting pretty cavalier with the Parmesan and Romano, too. This winter, it’ll be Provolone and we’ll smoke it with apple wood from the orchard.
It’s good to be working class filth.
Notice they didn’t say if the cheeses tasted good. Reminds me of the cat feces coffee con.
Although I have made cheese I don’t do it regularly enough. Along with the Tillamook Cheese factory (best medium cheddar in the world 2010), there are many small mom & pop
operations with outstanding cheeses in Oregon. Same with beer & wine.
I thought Romano cheese had to be made from milk of sheep?
Please educate me. :)