Yes, haven't had any for a long time but I've had that one - onion and chive embedded. Their malt whiskey is very fine too.
Cheese
- Thread starter BingBong
- Start date
Really lovely looking.
Wisconsonian, here. Not much more than an hour from me is a small cheese house founded in 1918 by the son of a cheese-making immigrant from Asiago, Italy. It's run today by his granddaughter.
They do many things well, but nothing better than their aged cheddars. Having sampled them at 5, 10, 15, 20, and 25 years, I was surprised to find that, to my taste, I like 10 year about as much as anything. IIR, it tastes 95% as good to me as 25 year, for 25% of the price.
Back in 2016 I spent a few days walking the length of Swaledale and then back down Wensleydale. The only aspect of the walk that wasn't everything I'd hoped was the cheese. With all the press that it gets, my expectations were high. But being accustomed to aged cheddar, I wasn't prepared for the strange texture and weird added flavors of the Wensleydale cheeses. Ah well, the Dales remain nevertheless a contender for my favorite place on earth.
Wisconsonian, here. Not much more than an hour from me is a small cheese house founded in 1918 by the son of a cheese-making immigrant from Asiago, Italy. It's run today by his granddaughter.
They do many things well, but nothing better than their aged cheddars. Having sampled them at 5, 10, 15, 20, and 25 years, I was surprised to find that, to my taste, I like 10 year about as much as anything. IIR, it tastes 95% as good to me as 25 year, for 25% of the price.
Back in 2016 I spent a few days walking the length of Swaledale and then back down Wensleydale. The only aspect of the walk that wasn't everything I'd hoped was the cheese. With all the press that it gets, my expectations were high. But being accustomed to aged cheddar, I wasn't prepared for the strange texture and weird added flavors of the Wensleydale cheeses. Ah well, the Dales remain nevertheless a contender for my favorite place on earth.
About 20 years ago I would take my wife to an Italian restaurant in South Florida where they would serve a fettuccine dish for two. The waiter would bring out a service table with the pasta in a pot of steaming water and a half wheel of Grana Padano (sliced through the equator so it was still round). The cheese had a depression in the top of it large enough so that the waiter could put all the pasta into it with some of the starchy hot water and swirl it about to create the cheese sauce and pasta dish. Truly one of the most decadent meals I've ever eaten. It was fantastic with a bottle of Prosecco.
