a birthday gift from dear uncle chuck, who, having learned of my interest in cheese-fueled dreams, tracked down what is supposed to be the united states-made cheese that most resembles stilton. it won some big cheese award in 2004! it's a "natural-rind blue cheese," and man, is it HUGE!!
and, i might add, delicious.
how are we going to eat it all, that's the question. i don't even like blue cheese....
never fear, my dear! dad and i love blue cheese. and we can freeze some for later.
Happy Birthday to you and your dear husband! I'm glad to know that's a cheese, because I thought it was the world's strangest-looking chocolate cake. I still haven't made my own birthday cake yet, but when I do, I'll share it with you and Mark.
that's some swell cheese !
ummm ....i can think of loads of recipes & eaters...hint hint
meanwhile, let's hear some good dreams!
no dreams yet, though i'm dutifully nibbling on the yummy cheese -- but i take that hint to mean that you might like to have a hunk of it, mom.
and thanks, janet! we'll have to have a big cake party soon.
The cheese looks better if it is cut. About the rind, it is a natural rind, very difficult to do in the cheese making world, I asked the lady from the coop (the laison between the Amish and the rest of us, like talking to my Aunt Sister Virginia, a nun)so I said, can I eat the rind, it tastes great, a pause and she says: "Well, is't just mold." Hmm, so I ate the rind for a few months and it wnet ok, until I ran out and then when I finally got more, I ate a pound, rind and all, it takes about 4 weeks to get rid of the hives. But it still tastes great. Freezing will make it crumbly but is Ok to do. Do not wrap in saran wrap, only in aluminum foil, it is still growing and needs to breath. It's good in refrigerator for about 90 days, my attitude when I have too much, is to give it to friends.
Historical intererst, their cheese has gotten more 'stiltonesque' over the last year, used to look more like blue cheese on the interior, now more like stilton.
If anybody wants cheese, they ship it over night, did tie for first in 2004 national cheese competiton, just look up Golden Ridge Cheese and you'll find a phone number and then will talk to Cindy. The natural rind is what you want, the white is their 'commercial' cheese they sell to packagers and you see it in the store as Amish cheese crumbles. Also, eat the rind at your own risk, just odn't eat too much. Chuck
thanks for all the info, chuck! as i am prone to unexplained itchiness, i plan to avoid the rind. i'm not worried about eating it all, though, especially if it lasts 90 days. i may put some in the freezer for salad-crumbling...
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