We needed to expand our purchasing options so the cheeses in this tasting were purchased at Fresh Market instead of Whole Foods like usual. Once again, the majority of descriptive commentary came from various internet sources, primarily the websites of the cheese producer.
Premoo: (Netherlands) is a cow’s milk cheese that is aged for twelve months. It is similar to Gouda having a firm texture and deep caramel color. It is made exclusively for Fresh Market and is perfect for slicing, grating and snacking. This is a very, very good mild Gouda and has that nice nutty character. It was in our top three favorites for this session. This is going to be one of our go to cheeses going forward I think.
Delice de France Grand Camembert: (France) is a cow’s milk cheese made in the Normandy region of France. It is made with double cream that produces a very delicate, soft-ripened cheese with a mild salty taste. Recommended serving with banquettes, nuts, fruits and paired with Light to Medium Reds, Cabernet Sauvignon, Chenin Blanc. Best served at room temperature. We let this one sit out a good 30 minutes before tasting and it did not disappoint. Very creamy, very buttery and a nice mild taste. One of our top three favorites of the session. Would definitely buy again.
Adam’s Reserve NY Extra Sharp White Cheddar: (U.S.) is a cow’s milk cheese naturally aged over twelve months. This cheddar is described as being sharp but smoother character than most cheddars. Definitely not a typical cheddar in terms of texture. It was very creamy and not at all crumbly. Also it wasn't as sharp as a typical extra sharp cheddar. Very unusual but not unpleasant. We may or may not buy this one again. It doesn't really fit a particular crave category though so we will likely just buy a good classic Vermont or NY extra sharp cheddar instead.
Frico Old Dutch Master: (Holland) is a cow’s milk cheese aged for 40 weeks. Considered to be a premium matured Dutch (Gouda style) cheese, this hard cheese has a rich bold tangy flavor and crumbly texture that is ideally served as an appetizer with Cabernet Sauvignon or can be grated over pasta or pizza. An excellent aged Gouda and was our absolute favorite of the session. Great smokey/nutty taste and wonderful texture. This is definitely one to buy again.
Emmi Raclette Classique: (Switzerland) is a part-skim cow’s milk cheese aged over 60 days. It is a semi soft cheese with nutty flavor that is exceptionally creamy and smooth. This cheese melts extremely well so is traditionally served for the Raclette meal: melted under a hot grill and scraped over a combination of boiled potatoes, cornichons, salami slices, crusty bread and other tasty bite-sized treats. Is a great cheese for au gratin cooking. Because of buttery nature pairs well with many wine types. This was the stinky cheese of the grouping. Nutty, on acidic side with a tanginess that was not too overwhelming. Very creamy but the tang and stinkiness are not to our liking. We probably would not buy this one again.
Monday, November 28, 2011
Sunday, November 6, 2011
Random Beer Tasting Notes
So it is time for something new on this blog: a beer tasting. A couple of weekends back after a visit to the Flying Saucer we stopped into Peace Street Market to treat ourselves to some beer. We often stop in at Peace Street after a Saucer session in particular if we had a beer that we really liked and we want take home bottles or if we saw a beer we wanted that was too expensive at the Saucer. This time we agreed to buy large bottles and to share them. Considering the time of the year, many of our selections were fall beers: Oktoberfest, harvest ales, pumpkin, or cider. I specifically was looking for pumpkin ales but was disappointed to not find many to try. Many of these beers fall into the high alcohol content area so we broke our tastings up over several sessions with each of us getting to pick one or two beers to try.
Session 1
New Belgium: Hoptober Golden Ale (6%); Fort Collins, CO
Green tasting, not so much what you imagine fresh cut grass would taste like but in a way yes, kind of. This beer was also just mildly bitter. It is an acceptable beer representing typical golden/Oktoberfest type ales but as IPA fans we feel that if you are going to have some bitter do it full on. And for those that do not like bitter beers this one is probably still too bitter. In short we were not fans and would not purchase again.
Triangle Brewing: Golden Ale (8%); Durham, NC
This beer exhibited more typical pale ale characteristics probably owing to the higher alcohol content. Comparing it to the New Belgium we liked it better giving it a “not bad” rating which still ranks it as just an okay beer. Would not buy again but if was one of limited offerings on tap we would not turn it down but we would be cautious of the higher alcohol content.
Weyerbacher: Harvest Ale (6.2%); Easton, PA
This beer is much less bitter than the previous two beers which is interesting since this one is an IPA. For those who are not IPA fans this would be a good choice among the various fall beers to try. They indicate that the “bitterness is restrained to allow the fresh-hop aroma and flavor to shine through”. We rated it as very good drinking harvest ale and it was our favorite beer of this session. Would buy again and would consume if found on draft.
Red Brick: Vanilla Gorilla (7.5%); Atlanta, GA
Liquid smoke is the first thing that comes to mind upon sipping this beer. As in OMG that is VERY INTERESTING. You can certainly pick up on the bourbon barrel aging and it has a strong, rich, vanilla finish. This is definitely a strong porter and yes, completely in appropriate during this tasting session in terms of comparing it to the other beers but sometimes you just have to mix things up. This one is worth trying just to experience but it is not one we would buy again or feel the need to taste again.
Session 2
Newcastle: Winter IPA (<6%); Tadcaster, UK
First, finding the alcohol content of Newcastle beer is challenging, especially if you only buy a single bottle. Owing to NC label laws we do know that this has to be less than 6% if it is not labeled. There is a very pleasant caramel flavor in this beer and a nice mild IPA after bite. Subtle, too bitter if you don’t like IPA but not one of those that scream it is an IPA.
Lagunitas: Maxima’s IPA (8.2%); Petaluma, CA
Now this is a good classic bitter IPA. The greenness is at a good level, not overly grassy, lending to a nice bitter finish which the brewer describes as “raging mouthful of fresh hops”. Very nice beer and something we would buy, drink, repeat, and take a cab home. Obviously, this one was the clear favorite of the two.
Session 3
Ommegang: Aphrodite (8.9%); Copperstown, NY
The description is so intriguing I had to try it, not to mention this was one I saw at the Saucer but didn’t want to pay $22 for the large bottle there (was $12 at the store). It is described as “champagne-like carbonation” with “whispers of raspberry and pear, and hints of funk and tartness”. It does indeed have champagne like carbonation and you can pick up on the raspberry and pear flavors; the combination of which is well described as “funk”. It is beautiful in a glass with a pink beer head. It has a very pleasant tartness and drinks more like champagne than a beer but it is enough of a beer that non-beer champagne lovers may not like it. It was worth trying to experience but not something we would buy again.
Sierra Nevada: North Hemi Harvest (6.7%); Chico, CA
This beer is very similar to an IPA with a good level of grassiness but it is not as classically bitter. The brewery indicates that this beer started the “modern-day fresh hop ale phenomenon in America”. Again, it is probably too bitter for non-bitter beer drinkers. It was Brad’s favorite of this session and my second favorite. We would both buy again.
Hoppin Frog: Frogs Hollow Double Pumpkin Ale (8.4%); Akron, OH
Pumpkin pie spice flavors and aromas hit you immediately but not in an excessively bad way. The aromas are stronger than the flavor which makes it pleasant instead of overwhelming. You do have to like pumpkin ales to enjoy this beer which means I liked and rated it my favorite of this session while Brad would rate it as least favorite. You have to realize as a non-dessert eater, pumpkin pie is the only dessert I really, really like so I am a big fan of that combination of pumpkin, clove, cinnamon, and nutmeg in whatever form it comes in.
Session 4
Crispin Hard Cider: Honey Crisp (6.5%); Minneapolis, MN
So we were left with only the one bottle and when you drink cider it is hard to also taste beers so this offering was lumped into a session all on its own. In my opinion there are two major styles of cider: the light, very crisp, less apple-y kind (think Hornsby) and the very apple-y, extremely sweet kind (think Woodchuck). This cider was definitely the light, crisp, not overly sweet kind with very mild apple flavor. The subtle sweetness definitely comes from the use of honey instead of added sugar. I really liked this cider and I can be very picky about ciders. There is only one other cider I really like and I would rate this one as runner up to it: J.K.’s Scrumpy Cider. Scrumpy’s wins because to me it is a hybrid cider being light, not overly sweet but clearly apple-y. Scrumpy’s tastes like the old fashioned apple cider you get at the fair (and it comes in classic or Solstice which has cinnamon and maple syrup added). I would buy this one again but given the choice I would pick Scrumpy’s first. Brad did not care for this cider but he is a real fan of Scrumpy’s.
Session 1
New Belgium: Hoptober Golden Ale (6%); Fort Collins, CO
Green tasting, not so much what you imagine fresh cut grass would taste like but in a way yes, kind of. This beer was also just mildly bitter. It is an acceptable beer representing typical golden/Oktoberfest type ales but as IPA fans we feel that if you are going to have some bitter do it full on. And for those that do not like bitter beers this one is probably still too bitter. In short we were not fans and would not purchase again.
Triangle Brewing: Golden Ale (8%); Durham, NC
This beer exhibited more typical pale ale characteristics probably owing to the higher alcohol content. Comparing it to the New Belgium we liked it better giving it a “not bad” rating which still ranks it as just an okay beer. Would not buy again but if was one of limited offerings on tap we would not turn it down but we would be cautious of the higher alcohol content.
Weyerbacher: Harvest Ale (6.2%); Easton, PA
This beer is much less bitter than the previous two beers which is interesting since this one is an IPA. For those who are not IPA fans this would be a good choice among the various fall beers to try. They indicate that the “bitterness is restrained to allow the fresh-hop aroma and flavor to shine through”. We rated it as very good drinking harvest ale and it was our favorite beer of this session. Would buy again and would consume if found on draft.
Red Brick: Vanilla Gorilla (7.5%); Atlanta, GA
Liquid smoke is the first thing that comes to mind upon sipping this beer. As in OMG that is VERY INTERESTING. You can certainly pick up on the bourbon barrel aging and it has a strong, rich, vanilla finish. This is definitely a strong porter and yes, completely in appropriate during this tasting session in terms of comparing it to the other beers but sometimes you just have to mix things up. This one is worth trying just to experience but it is not one we would buy again or feel the need to taste again.
Session 2
Newcastle: Winter IPA (<6%); Tadcaster, UK
First, finding the alcohol content of Newcastle beer is challenging, especially if you only buy a single bottle. Owing to NC label laws we do know that this has to be less than 6% if it is not labeled. There is a very pleasant caramel flavor in this beer and a nice mild IPA after bite. Subtle, too bitter if you don’t like IPA but not one of those that scream it is an IPA.
Lagunitas: Maxima’s IPA (8.2%); Petaluma, CA
Now this is a good classic bitter IPA. The greenness is at a good level, not overly grassy, lending to a nice bitter finish which the brewer describes as “raging mouthful of fresh hops”. Very nice beer and something we would buy, drink, repeat, and take a cab home. Obviously, this one was the clear favorite of the two.
Session 3
Ommegang: Aphrodite (8.9%); Copperstown, NY
The description is so intriguing I had to try it, not to mention this was one I saw at the Saucer but didn’t want to pay $22 for the large bottle there (was $12 at the store). It is described as “champagne-like carbonation” with “whispers of raspberry and pear, and hints of funk and tartness”. It does indeed have champagne like carbonation and you can pick up on the raspberry and pear flavors; the combination of which is well described as “funk”. It is beautiful in a glass with a pink beer head. It has a very pleasant tartness and drinks more like champagne than a beer but it is enough of a beer that non-beer champagne lovers may not like it. It was worth trying to experience but not something we would buy again.
Sierra Nevada: North Hemi Harvest (6.7%); Chico, CA
This beer is very similar to an IPA with a good level of grassiness but it is not as classically bitter. The brewery indicates that this beer started the “modern-day fresh hop ale phenomenon in America”. Again, it is probably too bitter for non-bitter beer drinkers. It was Brad’s favorite of this session and my second favorite. We would both buy again.
Hoppin Frog: Frogs Hollow Double Pumpkin Ale (8.4%); Akron, OH
Pumpkin pie spice flavors and aromas hit you immediately but not in an excessively bad way. The aromas are stronger than the flavor which makes it pleasant instead of overwhelming. You do have to like pumpkin ales to enjoy this beer which means I liked and rated it my favorite of this session while Brad would rate it as least favorite. You have to realize as a non-dessert eater, pumpkin pie is the only dessert I really, really like so I am a big fan of that combination of pumpkin, clove, cinnamon, and nutmeg in whatever form it comes in.
Session 4
Crispin Hard Cider: Honey Crisp (6.5%); Minneapolis, MN
So we were left with only the one bottle and when you drink cider it is hard to also taste beers so this offering was lumped into a session all on its own. In my opinion there are two major styles of cider: the light, very crisp, less apple-y kind (think Hornsby) and the very apple-y, extremely sweet kind (think Woodchuck). This cider was definitely the light, crisp, not overly sweet kind with very mild apple flavor. The subtle sweetness definitely comes from the use of honey instead of added sugar. I really liked this cider and I can be very picky about ciders. There is only one other cider I really like and I would rate this one as runner up to it: J.K.’s Scrumpy Cider. Scrumpy’s wins because to me it is a hybrid cider being light, not overly sweet but clearly apple-y. Scrumpy’s tastes like the old fashioned apple cider you get at the fair (and it comes in classic or Solstice which has cinnamon and maple syrup added). I would buy this one again but given the choice I would pick Scrumpy’s first. Brad did not care for this cider but he is a real fan of Scrumpy’s.
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