Recipes and Reviews

Good idea about a cheese thread. I've been a little too busy lately to get to play with many cheeses lately, so I'm definitely looking forward to Christmas break.

About a month ago I stopped at Grocery Outlet (*gasp*) because they are now the closest store not me, and I found myself out of canola oil. While there I happened to look at the cheeses and they had an organic grass-fed mild cheddar. I almost never buy mild cheddar, but I haven't found grass-fed cow cheese for several years and it was only a couple of bucks.

The basic cheddar flavor was so good that I didn't mind that it was a mild cheese! The colour was more yellow-gray than I've seen in any white cheddars, suggesting higher butterfat than you get with grain-fed cows.

I recently learned (from a conventional dairy farmer no less) that one of the reasons that organic and grass-fed milk tastes so much better is because any given cow will produce the same amount of fat and protein, no matter if she is producing 35 pound of milk or 80 pounds of milk each day. Organic dairies aren't able to push their cows as hard to produce, and pastured cows produce even less milk.

Of course, when I went back to Grocery Outlet three days later, they had sold out. Obviously someone else liked it as well and bought them out like I planned to do.