By Diana Hsieh
Some notes on cheese and butter:
- A few days ago, Paul and I taste-tested Kerrygold butter (w/ salt) against Organic Pastures' pasture butter. Kerrygold won hands-down. It had a much stronger -- and perfectly buttery -- flavor. (Kerrygold cows are kept on pasture, so their butter would have more CLA et al than conventional butter.)
- If you've not tried Kerrygold's cheeses, I highly recommend them. They are made from pasteurized rather than raw milk, but they're delicious. "Dubliner" is a favorite chez Hsieh; I buy it in huge blocks for cheap from Costco.
- That same morning, I also taste-tested two kinds of mascarpone cheese: Crave Brothers and Bel Gioioso. Crave Brothers won by a wide margin. It was smoother, with a sweeter and more delicate taste. (I bought Crave Brothers at Whole Foods, whereas I got Bel Gioioso at my regular grocery store.) Crave Brothers cows are not pastured, unfortunately. The web site reports that they're fed a mix of "corn, alfalfa and soybeans." So I might see if I can find marscapone from pastured cows. Any suggestions?
- Speaking of raw cheese, the spreadable raw cheddar from Fayette Creamery is wonderful! I've only tried the plain version, but I eat it by the spoonful! (I buy that at Whole Foods.)
- Oh, and I bought Bravo Farms' raw chipolte cheddar at Costco this week. While I normally like a sharper cheddar, it's quite wonderful!