TICKLEMORE : "While there is much to discover on its edible, shell-shaped rind, the oozy texture beneath the rind leaves much for the palate to explore and has two distinct textures. Right below the rind, the cheese has a milky consistency with a sharper nutty taste, while towards the center, the cheese is more cakey and crumbly. " I love the strange shape of this delicious cheese! Original painting available for sale: http://mikegeno.com/cheese%20album/pages/134_Ticklemore.htm
CABOT CLOTHBOUND CHEDDAR "Perhaps the best (and certainly the rarest) cheddar in the USA, Best in show at the A.C.S. 2006. Cabot Clothbound has a sweet nutty flavor that brings to mind Reggiano and Gruyere flavors before the idea of cheddar even crosses your mind. A great representation of the way cheddar was made hundreds of years
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.
Valdeon - This popular blue cheese painting was commissioned so it was fun to paint a prepaid painting :) Love this cheese! Apparently, I love all blues.. I also was quite taken by the leaves this wedge wass wrapped in as they started coming a bit loose after it warmed up during the painting process. Prints of Food Paintings @ mikegeno.com
Maroilles. Crédits photo : V. RIBAUT / Les Studios Associés / CNIEL
The Beehive Cheese Co. sent me a sample of this tasty cheddar. I had painted their "Barely Buzzed" cheese that has lavender and espresso powder mashed into the rind. Naturally then, they've produced this new "Teahive" which has tea leaves! sold
This wonderfully flavorful blue-veined cheddar is made in Wisconsin by Roelli Cheese. Made more like a cheddar, "Dunbarton Blue" has a minimal bluing which seems to compliment the indulgent cheddar rather than compete with it. You can taste the earth and age in its body while, for me, being rewarded with the most gratifying mouthfeel that reminds me of wax that's just been melted and not completely firmed up after it begins to cool. SOLD, prints available at mikegeno.com
grand cru gruyère
- Barely Buzzed Cheese. Place bronze in 2012 world cheese competition in London. The rind is rubbed with ground expresso and lavender. It is sublime!