Sunday Cheese Reviews
@venezuelanbeaver.bsky.social
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Just a note: read the alt text in my reviews. Space limitations in the post body are going to force me to do more there; I haven't really taken advantage of that yet, but there's additional details there.
Reposted by Sunday Cheese Reviews
Tomme de Savoie from Hervé Mons
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
November 9, 2025 at 3:29 PM
Tomme de Savoie from Hervé Mons
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
Reposted by Sunday Cheese Reviews
30 month Comté from Beillevaire
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
November 9, 2025 at 3:22 PM
30 month Comté from Beillevaire
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Reposted by Sunday Cheese Reviews
Schattbuch (aka Shadow Blossom)
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
November 9, 2025 at 3:15 PM
Schattbuch (aka Shadow Blossom)
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
Reposted by Sunday Cheese Reviews
Montgomery's Ogleshield
Semi-firm English 🐄🧀 with washed rind. Pungent surface with a softer savory paste. A broth undertone, a bit of funkiness in tge finish. Intended to be used melted, I liked it as is at room temperature.
Semi-firm English 🐄🧀 with washed rind. Pungent surface with a softer savory paste. A broth undertone, a bit of funkiness in tge finish. Intended to be used melted, I liked it as is at room temperature.
November 9, 2025 at 3:08 PM
Montgomery's Ogleshield
Semi-firm English 🐄🧀 with washed rind. Pungent surface with a softer savory paste. A broth undertone, a bit of funkiness in tge finish. Intended to be used melted, I liked it as is at room temperature.
Semi-firm English 🐄🧀 with washed rind. Pungent surface with a softer savory paste. A broth undertone, a bit of funkiness in tge finish. Intended to be used melted, I liked it as is at room temperature.
Reposted by Sunday Cheese Reviews
Patte d'Ours from Beillevaire
Semi-hard French 🐄 +🐑🧀, uncooked and pressed. Rich aroma. Sticky but creamy texture. Flavor a bit like Ossau-Iraty (reviewed earlier) with some ewe milk acidity in the finish.
Semi-hard French 🐄 +🐑🧀, uncooked and pressed. Rich aroma. Sticky but creamy texture. Flavor a bit like Ossau-Iraty (reviewed earlier) with some ewe milk acidity in the finish.
November 9, 2025 at 3:02 PM
Patte d'Ours from Beillevaire
Semi-hard French 🐄 +🐑🧀, uncooked and pressed. Rich aroma. Sticky but creamy texture. Flavor a bit like Ossau-Iraty (reviewed earlier) with some ewe milk acidity in the finish.
Semi-hard French 🐄 +🐑🧀, uncooked and pressed. Rich aroma. Sticky but creamy texture. Flavor a bit like Ossau-Iraty (reviewed earlier) with some ewe milk acidity in the finish.
Hop Along from Cowgirl Creamery
Like eating an old Band-Aid.
[Obviously, I got a bad one and can't review it fairly]
Like eating an old Band-Aid.
[Obviously, I got a bad one and can't review it fairly]
November 9, 2025 at 3:35 PM
Hop Along from Cowgirl Creamery
Like eating an old Band-Aid.
[Obviously, I got a bad one and can't review it fairly]
Like eating an old Band-Aid.
[Obviously, I got a bad one and can't review it fairly]
Tomme de Savoie from Hervé Mons
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
November 9, 2025 at 3:29 PM
Tomme de Savoie from Hervé Mons
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
Semi-firm French 🐄🧀. Smells of meadow and cellar. Pliable and smooth texture. Flavor of sweet hazelnut and a bit of citrus, with a salty finish.
30 month Comté from Beillevaire
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
November 9, 2025 at 3:22 PM
30 month Comté from Beillevaire
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Hard French 🐄🧀, probably closer to 40 months. Lots of small tyrosine crystals from aging. Rind is a bit leathery. Complex flavor: toasted hazelnuts, dark fruit (plum?), vegetable (celery?), more. Didn't have enough for a full assessment.
Schattbuch (aka Shadow Blossom)
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
November 9, 2025 at 3:15 PM
Schattbuch (aka Shadow Blossom)
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
Semi-hard German 🐄 🧀 in alpine style, coated with 5 kinds of peppercorns and cardamom. Aroma, flavor, and aftertaste are all pepper. Texture is firm, with crunch from the peppers. The cheese itself, once you find it, is rich, with a bit of almond and salt.
Montgomery's Ogleshield
Semi-firm English 🐄🧀 with washed rind. Pungent surface with a softer savory paste. A broth undertone, a bit of funkiness in tge finish. Intended to be used melted, I liked it as is at room temperature.
Semi-firm English 🐄🧀 with washed rind. Pungent surface with a softer savory paste. A broth undertone, a bit of funkiness in tge finish. Intended to be used melted, I liked it as is at room temperature.
November 9, 2025 at 3:08 PM
Montgomery's Ogleshield
Semi-firm English 🐄🧀 with washed rind. Pungent surface with a softer savory paste. A broth undertone, a bit of funkiness in tge finish. Intended to be used melted, I liked it as is at room temperature.
Semi-firm English 🐄🧀 with washed rind. Pungent surface with a softer savory paste. A broth undertone, a bit of funkiness in tge finish. Intended to be used melted, I liked it as is at room temperature.
Patte d'Ours from Beillevaire
Semi-hard French 🐄 +🐑🧀, uncooked and pressed. Rich aroma. Sticky but creamy texture. Flavor a bit like Ossau-Iraty (reviewed earlier) with some ewe milk acidity in the finish.
Semi-hard French 🐄 +🐑🧀, uncooked and pressed. Rich aroma. Sticky but creamy texture. Flavor a bit like Ossau-Iraty (reviewed earlier) with some ewe milk acidity in the finish.
November 9, 2025 at 3:02 PM
Patte d'Ours from Beillevaire
Semi-hard French 🐄 +🐑🧀, uncooked and pressed. Rich aroma. Sticky but creamy texture. Flavor a bit like Ossau-Iraty (reviewed earlier) with some ewe milk acidity in the finish.
Semi-hard French 🐄 +🐑🧀, uncooked and pressed. Rich aroma. Sticky but creamy texture. Flavor a bit like Ossau-Iraty (reviewed earlier) with some ewe milk acidity in the finish.
Emergency over. I'm a mess, but I'll be ok.
I have a medical emergency.
I won't be responding to comments.
I won't be responding to comments.
November 2, 2025 at 9:37 PM
Emergency over. I'm a mess, but I'll be ok.
Reposted by Sunday Cheese Reviews
Blakesville Creamery Linedeline
Soft Wisconsin 🐐🧀 with bloom rind and ashed. Very slight sour barn aroma (not unpleasant!) Creamy near surface, firmer but fluffy center. Quite tangy - both citrus and crème fraîche - and maybe a truffle note. Very lingering finish. My new favorite from Blakesville.
Soft Wisconsin 🐐🧀 with bloom rind and ashed. Very slight sour barn aroma (not unpleasant!) Creamy near surface, firmer but fluffy center. Quite tangy - both citrus and crème fraîche - and maybe a truffle note. Very lingering finish. My new favorite from Blakesville.
November 2, 2025 at 3:32 PM
Blakesville Creamery Linedeline
Soft Wisconsin 🐐🧀 with bloom rind and ashed. Very slight sour barn aroma (not unpleasant!) Creamy near surface, firmer but fluffy center. Quite tangy - both citrus and crème fraîche - and maybe a truffle note. Very lingering finish. My new favorite from Blakesville.
Soft Wisconsin 🐐🧀 with bloom rind and ashed. Very slight sour barn aroma (not unpleasant!) Creamy near surface, firmer but fluffy center. Quite tangy - both citrus and crème fraîche - and maybe a truffle note. Very lingering finish. My new favorite from Blakesville.
Reposted by Sunday Cheese Reviews
Oregon Blue from Rogue Creamery
Semi-soft Oregon 🐄 🧀 with blue mold. Roquefort-style, crumbly but sticks to knife when cut. Typical light blue sourness, with balancing sweetness, suggesting fruit. Not the celebrated Rogue River (reviewed before), this is better to use in combinations of foods.
Semi-soft Oregon 🐄 🧀 with blue mold. Roquefort-style, crumbly but sticks to knife when cut. Typical light blue sourness, with balancing sweetness, suggesting fruit. Not the celebrated Rogue River (reviewed before), this is better to use in combinations of foods.
November 2, 2025 at 3:23 PM
Oregon Blue from Rogue Creamery
Semi-soft Oregon 🐄 🧀 with blue mold. Roquefort-style, crumbly but sticks to knife when cut. Typical light blue sourness, with balancing sweetness, suggesting fruit. Not the celebrated Rogue River (reviewed before), this is better to use in combinations of foods.
Semi-soft Oregon 🐄 🧀 with blue mold. Roquefort-style, crumbly but sticks to knife when cut. Typical light blue sourness, with balancing sweetness, suggesting fruit. Not the celebrated Rogue River (reviewed before), this is better to use in combinations of foods.
Reposted by Sunday Cheese Reviews
Bergamino di Bufala
Soft Italian 🐃🧀 with bloom rind. Oozes at room temperature, with the rind still firm. Somewhat like Robiola, it's rich, there's a gamey note from the buffalo milk and a tangy finish.
Soft Italian 🐃🧀 with bloom rind. Oozes at room temperature, with the rind still firm. Somewhat like Robiola, it's rich, there's a gamey note from the buffalo milk and a tangy finish.
November 2, 2025 at 3:14 PM
Bergamino di Bufala
Soft Italian 🐃🧀 with bloom rind. Oozes at room temperature, with the rind still firm. Somewhat like Robiola, it's rich, there's a gamey note from the buffalo milk and a tangy finish.
Soft Italian 🐃🧀 with bloom rind. Oozes at room temperature, with the rind still firm. Somewhat like Robiola, it's rich, there's a gamey note from the buffalo milk and a tangy finish.
Reposted by Sunday Cheese Reviews
Ile de France Brie
Soft Illinois (French-owned) 🐄🧀 with white bloom rind. Better than expected for a supermarket Brie. There's a bit of hazelnut and a touch of acidity. Not as soft, as aged, or as flavorful as the top Bries, it's best when baked.
Soft Illinois (French-owned) 🐄🧀 with white bloom rind. Better than expected for a supermarket Brie. There's a bit of hazelnut and a touch of acidity. Not as soft, as aged, or as flavorful as the top Bries, it's best when baked.
November 2, 2025 at 3:07 PM
Ile de France Brie
Soft Illinois (French-owned) 🐄🧀 with white bloom rind. Better than expected for a supermarket Brie. There's a bit of hazelnut and a touch of acidity. Not as soft, as aged, or as flavorful as the top Bries, it's best when baked.
Soft Illinois (French-owned) 🐄🧀 with white bloom rind. Better than expected for a supermarket Brie. There's a bit of hazelnut and a touch of acidity. Not as soft, as aged, or as flavorful as the top Bries, it's best when baked.
Reposted by Sunday Cheese Reviews
Alehouse Cheddar from Vermont Farmstead
Semi-hard Vermont 🐄 🧀 with added beer. Common young white cheddar, not much hop or malt in the aroma or taste, but detected deep in the nose in the aftertaste. They have other beer cheeses; I hope they're different.
Semi-hard Vermont 🐄 🧀 with added beer. Common young white cheddar, not much hop or malt in the aroma or taste, but detected deep in the nose in the aftertaste. They have other beer cheeses; I hope they're different.
November 2, 2025 at 3:02 PM
Alehouse Cheddar from Vermont Farmstead
Semi-hard Vermont 🐄 🧀 with added beer. Common young white cheddar, not much hop or malt in the aroma or taste, but detected deep in the nose in the aftertaste. They have other beer cheeses; I hope they're different.
Semi-hard Vermont 🐄 🧀 with added beer. Common young white cheddar, not much hop or malt in the aroma or taste, but detected deep in the nose in the aftertaste. They have other beer cheeses; I hope they're different.
I have a medical emergency.
I won't be responding to comments.
I won't be responding to comments.
November 2, 2025 at 6:05 PM
I have a medical emergency.
I won't be responding to comments.
I won't be responding to comments.
Blakesville Creamery Linedeline
Soft Wisconsin 🐐🧀 with bloom rind and ashed. Very slight sour barn aroma (not unpleasant!) Creamy near surface, firmer but fluffy center. Quite tangy - both citrus and crème fraîche - and maybe a truffle note. Very lingering finish. My new favorite from Blakesville.
Soft Wisconsin 🐐🧀 with bloom rind and ashed. Very slight sour barn aroma (not unpleasant!) Creamy near surface, firmer but fluffy center. Quite tangy - both citrus and crème fraîche - and maybe a truffle note. Very lingering finish. My new favorite from Blakesville.
November 2, 2025 at 3:32 PM
Blakesville Creamery Linedeline
Soft Wisconsin 🐐🧀 with bloom rind and ashed. Very slight sour barn aroma (not unpleasant!) Creamy near surface, firmer but fluffy center. Quite tangy - both citrus and crème fraîche - and maybe a truffle note. Very lingering finish. My new favorite from Blakesville.
Soft Wisconsin 🐐🧀 with bloom rind and ashed. Very slight sour barn aroma (not unpleasant!) Creamy near surface, firmer but fluffy center. Quite tangy - both citrus and crème fraîche - and maybe a truffle note. Very lingering finish. My new favorite from Blakesville.
Oregon Blue from Rogue Creamery
Semi-soft Oregon 🐄 🧀 with blue mold. Roquefort-style, crumbly but sticks to knife when cut. Typical light blue sourness, with balancing sweetness, suggesting fruit. Not the celebrated Rogue River (reviewed before), this is better to use in combinations of foods.
Semi-soft Oregon 🐄 🧀 with blue mold. Roquefort-style, crumbly but sticks to knife when cut. Typical light blue sourness, with balancing sweetness, suggesting fruit. Not the celebrated Rogue River (reviewed before), this is better to use in combinations of foods.
November 2, 2025 at 3:23 PM
Oregon Blue from Rogue Creamery
Semi-soft Oregon 🐄 🧀 with blue mold. Roquefort-style, crumbly but sticks to knife when cut. Typical light blue sourness, with balancing sweetness, suggesting fruit. Not the celebrated Rogue River (reviewed before), this is better to use in combinations of foods.
Semi-soft Oregon 🐄 🧀 with blue mold. Roquefort-style, crumbly but sticks to knife when cut. Typical light blue sourness, with balancing sweetness, suggesting fruit. Not the celebrated Rogue River (reviewed before), this is better to use in combinations of foods.
Bergamino di Bufala
Soft Italian 🐃🧀 with bloom rind. Oozes at room temperature, with the rind still firm. Somewhat like Robiola, it's rich, there's a gamey note from the buffalo milk and a tangy finish.
Soft Italian 🐃🧀 with bloom rind. Oozes at room temperature, with the rind still firm. Somewhat like Robiola, it's rich, there's a gamey note from the buffalo milk and a tangy finish.
November 2, 2025 at 3:14 PM
Bergamino di Bufala
Soft Italian 🐃🧀 with bloom rind. Oozes at room temperature, with the rind still firm. Somewhat like Robiola, it's rich, there's a gamey note from the buffalo milk and a tangy finish.
Soft Italian 🐃🧀 with bloom rind. Oozes at room temperature, with the rind still firm. Somewhat like Robiola, it's rich, there's a gamey note from the buffalo milk and a tangy finish.
Ile de France Brie
Soft Illinois (French-owned) 🐄🧀 with white bloom rind. Better than expected for a supermarket Brie. There's a bit of hazelnut and a touch of acidity. Not as soft, as aged, or as flavorful as the top Bries, it's best when baked.
Soft Illinois (French-owned) 🐄🧀 with white bloom rind. Better than expected for a supermarket Brie. There's a bit of hazelnut and a touch of acidity. Not as soft, as aged, or as flavorful as the top Bries, it's best when baked.
November 2, 2025 at 3:07 PM
Ile de France Brie
Soft Illinois (French-owned) 🐄🧀 with white bloom rind. Better than expected for a supermarket Brie. There's a bit of hazelnut and a touch of acidity. Not as soft, as aged, or as flavorful as the top Bries, it's best when baked.
Soft Illinois (French-owned) 🐄🧀 with white bloom rind. Better than expected for a supermarket Brie. There's a bit of hazelnut and a touch of acidity. Not as soft, as aged, or as flavorful as the top Bries, it's best when baked.
Alehouse Cheddar from Vermont Farmstead
Semi-hard Vermont 🐄 🧀 with added beer. Common young white cheddar, not much hop or malt in the aroma or taste, but detected deep in the nose in the aftertaste. They have other beer cheeses; I hope they're different.
Semi-hard Vermont 🐄 🧀 with added beer. Common young white cheddar, not much hop or malt in the aroma or taste, but detected deep in the nose in the aftertaste. They have other beer cheeses; I hope they're different.
November 2, 2025 at 3:02 PM
Alehouse Cheddar from Vermont Farmstead
Semi-hard Vermont 🐄 🧀 with added beer. Common young white cheddar, not much hop or malt in the aroma or taste, but detected deep in the nose in the aftertaste. They have other beer cheeses; I hope they're different.
Semi-hard Vermont 🐄 🧀 with added beer. Common young white cheddar, not much hop or malt in the aroma or taste, but detected deep in the nose in the aftertaste. They have other beer cheeses; I hope they're different.
Today's cheese haul.
October 29, 2025 at 8:36 PM
Today's cheese haul.
I just got paid. I might have to do a cheese run today.
October 29, 2025 at 3:36 PM
I just got paid. I might have to do a cheese run today.