Yes, dear reader, today's is an American cheese, and proudly so!
Never let us forget how Paul Revere rode bravely through the night to get extra wine for the 1st Congressional Cheese Tasting.
Let us stand proud of the minuet-men who kept fancy cheeses on hand and were ready at a moment's notice to throw a cheese party.
Let us remember the patriots who fell fighting the imposition of the pasteurization standards and redouble our efforts so that their loss would not be in vain.
You got the speech about the company above, so let's get down to brass tacks, let's see what a real American cheese has to offer. I give you, SeaHive.
Origin: Utah, USAMilk: Cow, pasteurized
Rennet: Not specified
Affinage: A few months
Notes: This cheese's claim to fame is the combination of salt from a local ancient seabed and Beehive wildflower honey that is rubbed by hand into the rind. Yum.
Thoughts: Although this cheddar is neither “sharp” or “strong”, it has a flavor that is not to be missed. Unlike some cheeses which mask a marginal cheddar with another marginal flavor, the quality of this cheese is clear and truly enhanced by the addition of the honey and sea salt. The sweet tang of the honey is the first to make an appearance, followed quickly by a nicely blended saltiness. These more prominent notes play over the mild but not overly buttery tang of the cow's milk and the semi-soft texture ties everything together nicely. All in all SeaHive is pleasant and not overbearing, and every flavor is well balanced.
Disclaimer
The above references to alleged events in American history are falsehoods concocted to poke fun at a certain politician.
Added bonus, if you want to watch a slideshow of SeaHive being made and see an advertisement for a grocery store in Utah, have I got the YouTube video for you!
No comments:
Post a Comment