There is something special about being a judge at a food event. The audience is licking their chops, thinking how good and tasty everything looks, how much they want a bite, too. And some of them are thinking… I could do a better job than that judge…
Well, could you?
Super Chef tried the August six-cheese selection from the 2011 Vermont Cheesemakers Festival. If you can’t get to the Cheesemakers Festival, it’s the next best thing.
Here’s what was in our selection:
- Blue Ledge’s Lakes Edge goat cheese: aged 30 days, it has a grey mold striped in the center and tastes both tart and creamy.
- Vermont Butter & Cheese Bijou: two crotin that were impeccably ripe with just the right amount of creamy, rich goaty fresh taste.
- Green Mountain Blue Cheese Company’s Gore Dawn Zola: an assertive gorgonzola style blue, with an amazingly rich flavor that starts mild and finishes with a sharp tang.
- Taylor Farm’s Farmstead Gouda: a raw cow’s milk cheese that came covered in a thick red wax. It’s creamy and light at the same time.
- Orb Weaver Farm Cave Aged farmstead cheese: a mild hand-made cheese with a lovely rind.
- Grafton Village Cheese Company’s Classic Reserve: a two-year old raw cow’s milk cheddar that is fantastically sharp, creamy, and rich in umami. It is so good, it will remind you why cheddar is such a glorious cheese.
Like a cheese-of –the-month club, you can order a selection every month or one-time selection.
This way, you can be the judge of great food — from the comfort of your own home.