Day 1473 of posting images of cheese until I run out of cheese types: Calderwood
Day 1473 of posting images of cheese until I run out of cheese types: Calderwood
by verysuspiciousduck
7 Comments
verysuspiciousduck
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Calderwood is a hay-ripened raw cow’s milk cheese made exclusively for Saxelby Cheesemongers by Jasper Hill Farm. The genesis for Calderwood came from a desire to explore how what the cows eat impacts the finished cheese – both in the superior milk quality that comes from grass fed cows, but also through affinage. The wheels are washed with brine for six months before being coated in finely chopped fibers of hay and aged for an additional four to five months. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
voogdessesg
Wow, it’s my first time seeing this type of cheese! How it tastes?
antique_sprinkler
I’m actually gone and contacted them via their website to see if they have stockists in Australia.
Really want to try this one.
GemandI63
I think that was an exclusive Saxelby cheese creation: Anne Saxelby after visiting Italy, thought of aging cheese in hay. It’s very very good. Sold a lot of it.
Dying4aCure
That looks delicious!
Old-Preparation4815
Young manchengo?
Old-Preparation4815
I would hover find that better than gruyere. Instead of a cave rind it’s hay. Interesting.
7 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Calderwood is a hay-ripened raw cow’s milk cheese made exclusively for Saxelby Cheesemongers by Jasper Hill Farm. The genesis for Calderwood came from a desire to explore how what the cows eat impacts the finished cheese – both in the superior milk quality that comes from grass fed cows, but also through affinage. The wheels are washed with brine for six months before being coated in finely chopped fibers of hay and aged for an additional four to five months. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Wow, it’s my first time seeing this type of cheese! How it tastes?
I’m actually gone and contacted them via their website to see if they have stockists in Australia.
Really want to try this one.
I think that was an exclusive Saxelby cheese creation: Anne Saxelby after visiting Italy, thought of aging cheese in hay. It’s very very good. Sold a lot of it.
That looks delicious!
Young manchengo?
I would hover find that better than gruyere. Instead of a cave rind it’s hay. Interesting.