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CHEESE WEEK DAY 2: Carr Valley Bread Cheese, Cubed in Coffee

June 16, 2010

Time to go beyond dipping cheese in coffee and get a bit more, um, immersive. Here is a short report on chopped up Carr Valley bread cheese in coffee.

Even after extended exposure to steaming hot coffee, this cheese didn’t melt. It’s a tough little mofo. Each cube had that mellowed-out taste I described last time, except more so. The bigger surface area and the ability to mix coffee and cheese in each spoonful really allowed the flavours to mix.

This is truly great. If you’re willing to take the next step beyond dipping bread cheese in coffee, this is the better way to experience it.

STAY TUNED for more CHEESE WEEK excitement.

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4 Comments leave one →
  1. June 16, 2010 5:03 pm

    THIS IS AWESOME!

  2. June 23, 2010 7:55 pm

    I have now been researching just what the hell LeipƤjuusto (bread cheese) or juustoleipƤ is for the past 20 minutes. On wiki it says “it is a fresh cheese traditionally made from cow’s beestings, rich milk from a cow that has recently calved.” uh okay… Thats weird… Though the commercial varieties are made from regular milk. Does it need to be refrigerated, like regular cheese?

  3. June 24, 2010 12:14 am

    Apparently there’s a version made with reindeer milk too.

    I think it’s supposed to be refrigerated, but it did last the two week shipping time out of a fridge, and I think it tastes fine. Plus the expiry date is in like a year, so it’s not quite like regular cheese.

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