Sunday Cheese Reviews
@venezuelanbeaver.bsky.social
Today's cheese haul. Christmas came early!
December 10, 2025 at 9:45 PM
Today's cheese haul. Christmas came early!
Deer Creek Private Reserve 5 Year Cheddar
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
December 7, 2025 at 3:51 PM
Deer Creek Private Reserve 5 Year Cheddar
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
St. Helga's European Style Swiss by Caves of Faribault
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
December 7, 2025 at 3:42 PM
St. Helga's European Style Swiss by Caves of Faribault
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Le Cyprien a la Liqueur de Noix from Rodolphe le Meunier
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
December 7, 2025 at 3:35 PM
Le Cyprien a la Liqueur de Noix from Rodolphe le Meunier
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
Caveman Blue Cheese from Rogue Creamery
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
November 30, 2025 at 3:52 PM
Caveman Blue Cheese from Rogue Creamery
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Campo de Montalban
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
November 30, 2025 at 3:44 PM
Campo de Montalban
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Champignon Brie from Hofmeister Kaserei
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
November 30, 2025 at 3:35 PM
Champignon Brie from Hofmeister Kaserei
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Donnay Chevre
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
November 30, 2025 at 3:27 PM
Donnay Chevre
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Vacherousse d'Argental by Fromagerie Guilloteau
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
November 30, 2025 at 3:24 PM
Vacherousse d'Argental by Fromagerie Guilloteau
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Le Jouvenceau Goat Camembert from Ferme de la Tremblaye
Soft French 🐐🧀 with bloom rind. Though goat milk, a classic Camembert. Pungent, but not overpowering. Oozes at room temperature. Buttery, tangy, silky, mild,with woodsy tones. The rind adds a slight mushroom note.
Soft French 🐐🧀 with bloom rind. Though goat milk, a classic Camembert. Pungent, but not overpowering. Oozes at room temperature. Buttery, tangy, silky, mild,with woodsy tones. The rind adds a slight mushroom note.
November 23, 2025 at 4:00 PM
Le Jouvenceau Goat Camembert from Ferme de la Tremblaye
Soft French 🐐🧀 with bloom rind. Though goat milk, a classic Camembert. Pungent, but not overpowering. Oozes at room temperature. Buttery, tangy, silky, mild,with woodsy tones. The rind adds a slight mushroom note.
Soft French 🐐🧀 with bloom rind. Though goat milk, a classic Camembert. Pungent, but not overpowering. Oozes at room temperature. Buttery, tangy, silky, mild,with woodsy tones. The rind adds a slight mushroom note.
Funny Farm Goat Cheddar Cheese
Firm Wisconsin 🐐🧀. Remarkably sweet and enjoyably so. Atypical of cheddar and not very goaty either, but a great snack. Most of this cheese is packaged with macaroni, so I presume it melts well.
Firm Wisconsin 🐐🧀. Remarkably sweet and enjoyably so. Atypical of cheddar and not very goaty either, but a great snack. Most of this cheese is packaged with macaroni, so I presume it melts well.
November 23, 2025 at 3:53 PM
Funny Farm Goat Cheddar Cheese
Firm Wisconsin 🐐🧀. Remarkably sweet and enjoyably so. Atypical of cheddar and not very goaty either, but a great snack. Most of this cheese is packaged with macaroni, so I presume it melts well.
Firm Wisconsin 🐐🧀. Remarkably sweet and enjoyably so. Atypical of cheddar and not very goaty either, but a great snack. Most of this cheese is packaged with macaroni, so I presume it melts well.
Hika Bay Gouda from Saxon Creamery
Semi-hard Wisconsin 🐄 🧀. Buttery aroma. Very young gouda, mild, milky, elastic, a mouth coating buttering and just a touch of acidity in the finish. The label's "almond and fruit" weren't detected.
Semi-hard Wisconsin 🐄 🧀. Buttery aroma. Very young gouda, mild, milky, elastic, a mouth coating buttering and just a touch of acidity in the finish. The label's "almond and fruit" weren't detected.
November 23, 2025 at 3:48 PM
Hika Bay Gouda from Saxon Creamery
Semi-hard Wisconsin 🐄 🧀. Buttery aroma. Very young gouda, mild, milky, elastic, a mouth coating buttering and just a touch of acidity in the finish. The label's "almond and fruit" weren't detected.
Semi-hard Wisconsin 🐄 🧀. Buttery aroma. Very young gouda, mild, milky, elastic, a mouth coating buttering and just a touch of acidity in the finish. The label's "almond and fruit" weren't detected.
Pleasant Ridge Reserve from Uplands Cheese
Semi-hard Wisconsin 🐄 🧀 in alpine style. Aroma is bready and fruity. Has a few crystals in its firm paste. Deep savory flavor, complex, with tropical fruit and toasted nuts. Finishes with salt and a floral essence.
Semi-hard Wisconsin 🐄 🧀 in alpine style. Aroma is bready and fruity. Has a few crystals in its firm paste. Deep savory flavor, complex, with tropical fruit and toasted nuts. Finishes with salt and a floral essence.
November 23, 2025 at 3:42 PM
Pleasant Ridge Reserve from Uplands Cheese
Semi-hard Wisconsin 🐄 🧀 in alpine style. Aroma is bready and fruity. Has a few crystals in its firm paste. Deep savory flavor, complex, with tropical fruit and toasted nuts. Finishes with salt and a floral essence.
Semi-hard Wisconsin 🐄 🧀 in alpine style. Aroma is bready and fruity. Has a few crystals in its firm paste. Deep savory flavor, complex, with tropical fruit and toasted nuts. Finishes with salt and a floral essence.
Abbay de Bel'loc Brebis
Hard French (Basque) 🐑🧀. Aroma of lanolin and crème brûlée. Rind is chewy, paste is dense and tastes of nuts and browned butter.
Hard French (Basque) 🐑🧀. Aroma of lanolin and crème brûlée. Rind is chewy, paste is dense and tastes of nuts and browned butter.
November 23, 2025 at 3:36 PM
Abbay de Bel'loc Brebis
Hard French (Basque) 🐑🧀. Aroma of lanolin and crème brûlée. Rind is chewy, paste is dense and tastes of nuts and browned butter.
Hard French (Basque) 🐑🧀. Aroma of lanolin and crème brûlée. Rind is chewy, paste is dense and tastes of nuts and browned butter.
Giorgia Villa
November 21, 2025 at 11:14 PM
Giorgia Villa
Today's cheese haul is ridiculous
November 18, 2025 at 7:35 PM
Today's cheese haul is ridiculous
No Lac Jack from Snowville Creamery
Semi-hard Ohio 🐄 🧀. Sweet aroma. BlandMonterey Jack best melted in quesadillas or shaved onto pasta dishes. I doubt it as a source of live yogurt cultures as advertised; there is no yogurt flavor.
Semi-hard Ohio 🐄 🧀. Sweet aroma. BlandMonterey Jack best melted in quesadillas or shaved onto pasta dishes. I doubt it as a source of live yogurt cultures as advertised; there is no yogurt flavor.
November 16, 2025 at 3:41 PM
No Lac Jack from Snowville Creamery
Semi-hard Ohio 🐄 🧀. Sweet aroma. BlandMonterey Jack best melted in quesadillas or shaved onto pasta dishes. I doubt it as a source of live yogurt cultures as advertised; there is no yogurt flavor.
Semi-hard Ohio 🐄 🧀. Sweet aroma. BlandMonterey Jack best melted in quesadillas or shaved onto pasta dishes. I doubt it as a source of live yogurt cultures as advertised; there is no yogurt flavor.
Cooper's Hill from Somerdale
Semi-hard British 🐄 🧀 in style of Double Gloucester with added chives and onion. The onion lingers in the aftertaste. A pretty addition to cheese boards.
Semi-hard British 🐄 🧀 in style of Double Gloucester with added chives and onion. The onion lingers in the aftertaste. A pretty addition to cheese boards.
November 16, 2025 at 3:37 PM
Cooper's Hill from Somerdale
Semi-hard British 🐄 🧀 in style of Double Gloucester with added chives and onion. The onion lingers in the aftertaste. A pretty addition to cheese boards.
Semi-hard British 🐄 🧀 in style of Double Gloucester with added chives and onion. The onion lingers in the aftertaste. A pretty addition to cheese boards.
Point Reyes TomaRashi
Semi-hard California 🐄 🧀 with added Shichimi spice mixture. Another mild table cheese with pepper dominant, but not overpowering.
Semi-hard California 🐄 🧀 with added Shichimi spice mixture. Another mild table cheese with pepper dominant, but not overpowering.
November 16, 2025 at 3:30 PM
Point Reyes TomaRashi
Semi-hard California 🐄 🧀 with added Shichimi spice mixture. Another mild table cheese with pepper dominant, but not overpowering.
Semi-hard California 🐄 🧀 with added Shichimi spice mixture. Another mild table cheese with pepper dominant, but not overpowering.
Thomasville Tomme from Sweet Grass Dairy
Semi-firm Georgia (US) 🐄🧀 with natural rind. Has a Swiss and Brie combo aroma. Mild, with salt, nut, and butter in taste.
Semi-firm Georgia (US) 🐄🧀 with natural rind. Has a Swiss and Brie combo aroma. Mild, with salt, nut, and butter in taste.
November 16, 2025 at 3:25 PM
Thomasville Tomme from Sweet Grass Dairy
Semi-firm Georgia (US) 🐄🧀 with natural rind. Has a Swiss and Brie combo aroma. Mild, with salt, nut, and butter in taste.
Semi-firm Georgia (US) 🐄🧀 with natural rind. Has a Swiss and Brie combo aroma. Mild, with salt, nut, and butter in taste.
Way ahead of you. This is what I bought a week ago and it's already half gone.
November 10, 2025 at 3:35 AM
Way ahead of you. This is what I bought a week ago and it's already half gone.
Hop Along from Cowgirl Creamery
Like eating an old Band-Aid.
[Obviously, I got a bad one and can't review it fairly]
Like eating an old Band-Aid.
[Obviously, I got a bad one and can't review it fairly]
November 9, 2025 at 3:35 PM
Hop Along from Cowgirl Creamery
Like eating an old Band-Aid.
[Obviously, I got a bad one and can't review it fairly]
Like eating an old Band-Aid.
[Obviously, I got a bad one and can't review it fairly]
Tomme de Savoie from Hervé Mons
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
November 9, 2025 at 3:29 PM
Tomme de Savoie from Hervé Mons
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
30 month Comté from Beillevaire
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
November 9, 2025 at 3:22 PM
30 month Comté from Beillevaire
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Schattbuch (aka Shadow Blossom)
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
November 9, 2025 at 3:15 PM
Schattbuch (aka Shadow Blossom)
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.