Trying New Cheeses

September 10, 2009 - Colby Jack (origin: Sodus, NY, USA)
My sister prefers mild cheeses, and Heluva Good Colby Jack is one that she picks up often. I enjoy eating sharp cheese by itself, but I do enjoy eating mild cheeses if they are used on sandwiches or on crackers with pepperoni. Because of the mildness of the cheese, the seasonings in the pepperoni actually heighten the taste. Colby Jack is also nice if it's shredded and mixed with salsa sauce for use with burritos or tacos.

September 9, 2009 - Extra Sharp Provolone (origin: Wisconsin, USA)
Extra Sharp Provolone is my mom's favorite cheese. I really enjoy it as well. It's a really sharp cheese, and has a bold taste. It's good all by itself, but it is also really good on a Ritz cracker, since the flavor and saltiness of the cracker really compliment the cheese.

September 8, 2009 - Comté (origin: aged in France, sold in NYC, USA)
My mom saw Essex St. Comté at Wegman's, and pointed it out to me. I wanted to stay away from American cheeses for the moment, since I wanted to broaden my horizon, and the label said nothing about its origin. I decided to go for it any way, and I'm glad that I did.

My favorite cheese is Swiss cheese, and my mom's favorite cheese is Sharp Provolone. This cheese was perfect for the both of us, because it tasted like a combination of both. It had the sharpness of the provolone, the intensity of Swiss, and just a touch of an almond flavor. It was really good. This was one of the cheeses that I could eat just by itself without topping it on a cracker or using it on a sandwich. It's definitely one of my new favorites.

September 7, 2009 - Sticky Toffee Cheese (origin: England)
Dessert cheese is a new notion to me. The only cheese I have had as a dessert before is cream cheese, so cheddar cheese mixed with toffee sounded interesting to me. It is good by itself, but I'm not really used to the taste of cheddar mixed with sweetness, so it's a bit odd to me.

However, on raisin bread it is delicious! I was looking on the internet to see what I could add it in, since I firmly believe that no food is gross, it's all in the preparation. I saw a gourmet food site that raved about sticky toffee cheese and recommended trying it on raisin toast. I tried it, and I loved it!

It is so good, the odd taste is totally negated by topping it on toast, and the fact that it's a sweet bread, but not too sweet, makes the toffee taste fit in perfectly.

I'd definitely have sticky toffee cheese raisin toast again! :)

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