Here are a few cheeses that will make your lactose intolerance seem a trifle. All three are from different mammals and different countries, but they all have tons of character and absolutely no questionable ingredients. To get frighteningly hippy on you: these gooey gems are the direct descendants of the earth mother and all of her inhabitants. (We are currently drunk.)
Tuxford And Tebbet’s Mature Black Wax Cheddar is aged for one year before release, and the creamery itself has been in operation for over two hundred years. Naturally the microbial rennet used in the production of most of their cheese wasn’t around back in the 1800s, but in the wake of the British meat calamity and subsequent vegetarian revolution, TnT started making many of their cheese ‘suitable for vegetarians.’This cheddar is not as sharp or hard as many of its American counterparts, but it had an intensely comforting flavor. The paste is a creamy off white and when brought to temperature the cheese becomes semi soft and super pliable. Pair this guy with stouts, brown ales and porters. Melt it on a sandwich and die.
Cypress Grove‘s Humboldt Fog has become the single most recognized cheese in the American artisanal cheese scene (we promise there is one). It is being whipped into cakes, marinated in oil, sliced on salads and sold at exorbitant prices at a WholeFoods near you. The texture will likely surprise you: a bloomy rind (like Brie, dude) with a gooey outer layer (oh…like, Brie, dude) and a semi firm crumbly center with a neat line of ash in the middle (creepy…like…Brie with cigs? Dude?) Don’t be afraid of the rind; don’t be afraid of the ash. It is…kind of like Brie made from goats milk: tangy, supple, and completely malleable. Pair it with light crisp lagers, fruity wheat beers and super yeasty Belgians.
Torta La Serena is a cheese from Bajadoz in Spain. Unlike the previous dairy dudes, who use vegetable and microbial rennet for coagulation, the makers of TLS use the extract from thistle flowers to thicken their sheeps’ bounty. Tortas are often called ‘party cheeses,’ as the local method of consumption consists of slicing off the top of the rind and just dipping away at the soft insides. If you buy a whole wheel to try this, you’ll prolly not be drinking at your party. This guy is a real treat. While it looks a bit scary (it comes with many psychedelic colors of mold on it) the flavor is really mild and interesting. There is a real sweetness to the cheese and a bit of a tang that almost tastes like the grass the sheep feasted on. The flavor is especially pronounced because the milk is raw. Pair this party monster with any strong ale, or your favorite barley wine.Got milk, need beer? Email us. We want to help: email@example.com, subject “dear dairy”
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