Hi Dean. You don't know me but...
Someone told me to make you aware of my blog because he read it and thinks we'd get along really well. So, here I am. I read your cheese post to Eric (my fiancee) and he said he likes sharp cheese BUT he's found this Swiss smoked with applewood that he'd eat every day of his life if he could. Just thaught I'd let you know about it, in case you want to try it.

In case you want to try the blog, I'll E-mail the address.
Stevie

Hey that cheese store has some great choices. I am calling them as soon as I get off the great web site of yours, which could take me days. I get my meats sent to me from Slanker Grass-Fed Meats out of Powderly, Texas. It is grass fed.
Grain fed beef is a $50 billion industry. We the consumer bought into the grain-fed, the producers did in their initial marketing efforts. Bright red is considered the standard for "top quality" beef.
Grain-fed beef's finest attribute is tenderness. That is because of it's more abundant intramuscular fat! Consistency is critical when marketing to us. That Consistency comes from cattle being fed 365 days a year in massive feedlots that hold literally tens of thousands, and in some cases, hundreds of thousands of cattle at a time. At slaughter, the grain-fed carcasses are soeted by intramuscular fat and that increases the product's consistency.
Then should I tell you all the chemicals and pesticdes? I am sure you can imagine.
Would you believe you lose weight on Grass-fed beef? IT HAS omega-3 fatty acid.
Yep,you can eat all the fat from those cattle that roam on the pesticide free God designing grass!
Check out www.goodmeat@slanker.com. It has such a nice group of people working there. You might talk to the butcher or hiw wife or someone else in the family. Do check it out. I don't have a deep freeze but put in close to $200.00 at a time & that goes a long way.
goodmeat@slanker.com

cheesed off, I am.

You want sharp?

Bulgarian Sheep's Milk Feta!

Now there's a cheese with range and striking power.

You're suggesting I try cheese made in . . . Michigan??? Three words: "coal to Newcastle."

Interesting info on grass-fed beef Mary Janelle, but the only thing I care about is whether it tastes better.

I really miss mature Cheddar from Cheddar of course. Can't get it where I live.

How about salty?

You know that bright-orange junk-food cheese taste that you can't find any real cheese to match? Some years back, a supermarket had Caerphilly cheese. Only one shipment, haven't seen it since. Not orange, but the taste is the same.

Uh, Expat, last I heard some outfit in Cheddar wanted to make cheese there and was run out of town on a rail. That was maybe eight years ago, did they try again?

You mean sharp as in mature, right? Well you ought to try some English cheeses sometime. West Country extra mature cheddar is a particular favourite of mine. You might also like to try Wensleydale (a paler, drier, more crumbly cheese; very strong and perfect on cold wholemeal toast).