About a week ago, I recommended Pinconning super sharp cheese. I did so solely because I love the stuff. I can assure everyone that I have no financial connection to any cheese producers or resellers. It's just good stuff, Maynard.
Here's the thing: I recommended that store in Michigan because it was the only place I could find online from the Pinconning region. They do make a lovely cheese in Pinconning, you Wisconsonites notwithstanding.
But my wife and I, we love a good cheese. We especially like sharp cheese. We also like hot cheese, which is not quite the same thing. But, what do we mean by "sharp" or "hot?"
Think of us as culinary skydivers. When we say "sharp," we quite seriously mean stuff that makes normal mortals flee for their very lives. Eyes water, knees tremble, and mothers run into the streets to rescue their babes from the overpowering vapors.
Similarly, we like hot cheeses. I hope you understand the distinction. "Sharp" means "pungeant." "Hot," on the other hand, means "highly spiced." They are not (necessarily) the same thing.
Let's just be blunt: we think Tabasco sauce is for wussies. We put that on our eggs just to make the morning moderately interesting. When we say we like "hot," we want the average mortal to run screaming to the Emergency Room. Do you know what we're saying? We likes it hot!
So, can anyone out there recommend to us a good online source where we can order some SHARP cheese? And a good online source where we can order some hot--I said HOT--cheese?
Any help in this matter would be much appreciated.
So the regular grocery habanero cheese just doesn't cut it for you dean?
I haven't found any hananero cheese at our local grocer, or I wouldn't be asking. But honestly, habanero-hot is about the level we're looking for.
If it isn't painful, we're not interested. ;-)
I was given a gift set of hot sauces from New Orleans. Just opening the bottles wells up the eyes. They are called, and im not kidding:
Red Rectum
Ass in Hell
Spontaneous Combustion
Personally, they are way out of my league of hotness. Is this the kind of hot you are looking for Dean?
Heh. Something like that. We got this one cheese up in Pinconning (from a store that's not online, unfortuntely) that was wonderfully hot. A small bite set the whole mouth aflame. I've had hotter foods, but, it was wonderfully hot. Sort of like a good well-spiced Thai meal.
Dean, as my husband is an imigrant from Holland, I have been exposed to some really good, sharp and stinky cheeses. Igourment.com has a wonderful selection of cheeses, and my personal recommendatons are the Beemster Classic Gouda, aged 18 months and textured much like Asiago; Extra-Double aged Gouda, aged 36 months and a nutty cheese; and Extra-Triple aged Gouda, aged a full 5 years, and quite nummy. Not the sharpest as they enter your mouth, but a "builder."
They also have an entire section devoted to the truly sharp. We've had good luck with them getting our orders to us promptly and fresh. Of course, with cheeses like this, fresh is no big thing....
Wow, I don't know where to begin about the hot cheese, in the Southwest Habanero everything is to be found in stores locally.
Time to leave the bland, vast wasteland and move to Texas, Dean. Wait till you get a shot at some mesquite-smoked white habanero cheese.
www.cabotcheese.com
Their "Hot Habanero" is quite good, cheap, and available online.