RED CAT: This delicious raw milk cheese is made by Sue Miller at a Philadelphia area farm. Birchrun Hills Farm makes some incredible cheese (see winter issue of Culture Magazine 2011). The creamy , tangy cheese is a washed rind cheese which adds a lot of salty depth to the entire experience. It was fun to paint, though it started to slump and ooz by the time I finished it. It's such a strong and wonderful flavor that Im hooked.
"Kaltbach Le Gruyère AOP" -I was glad to get a half a wheel of this fortune of cheese to paint for the Emmi Roth USA calender series they commissioned. Le Gruyère AOP is made from recipes dating back to 1155 AD and they certainly have perfected it. Le Gruyère is wonderfully robust, sweet and balanced with a fruity flavor that is just pure pleasure. This cheese is history in the eating. Prints available here:http://mikegeno.com/cheese%20album/pages/Le_Gruyere_PRINT.htm
5 YEAR AGED GOUDA - I bought this aged gouda at Reading Terminal Market for the color and interesting veins of crystalized strata of goodness. It was much more difficult than I expected. It was completely delicious though. I particularly love nutty cheeses and this one was almost like candy to me. I've been told it's considered the only American Cheddar that can hold up to European standards. I certainly fell in love with it.
Mozzerella! This delicious, tender and beautiful cheese is handmade by Di Bruno Brothers in Philadelphia. I've bought a lot of my cheeses that I painted here, but this one they actually make themselves. SOLD: prints available: http://mikegeno.com/catalog/print_pages/cheese/Mozzerella_PRINT.htm