Cheese tasting notes [food]
Jan. 14th, 2026 01:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rebeccmeisterJust so I can try and remember this for later:
The Cabot cheese were the most smooth out of the lot. The Land O Lakes had a distinct twang to it. The Tillamook had something of a nutty flavor, somehow simultaneously creamy-crumbly. I tend to get sharp rather than extra sharp when I'm shopping for Tillamook; at this point I'd view the Cabot extra sharp as a fine substitute. It isn't the same thing, but it's fine. These are not gourmet specialty cheeses, they are cheeses to be put on tortilla chips to make nachos and on bread to make grilled cheese sandwiches. And sometimes, mac n cheese.
The Cabot cheese were the most smooth out of the lot. The Land O Lakes had a distinct twang to it. The Tillamook had something of a nutty flavor, somehow simultaneously creamy-crumbly. I tend to get sharp rather than extra sharp when I'm shopping for Tillamook; at this point I'd view the Cabot extra sharp as a fine substitute. It isn't the same thing, but it's fine. These are not gourmet specialty cheeses, they are cheeses to be put on tortilla chips to make nachos and on bread to make grilled cheese sandwiches. And sometimes, mac n cheese.
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Date: 2026-01-14 08:14 pm (UTC)I recently had this guy, he was INCREDIBLE 10/10.
https://scotcheese.com/product/iok-laphroaig/
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Date: 2026-01-14 08:57 pm (UTC)no subject
Date: 2026-01-14 11:18 pm (UTC)no subject
Date: 2026-01-15 03:10 am (UTC)Cabot is good! We buy the Vermont Sharp regularly. They have an unremarkable gouda that's somehow very nice too, hard to find in a brick, so I admit that I usually buy the "cracker cut" package which is wasteful but convenient and sometimes I need that.