{"id":2881,"date":"2024-08-13T16:28:28","date_gmt":"2024-08-13T16:28:28","guid":{"rendered":"https:\/\/www.sutyo.com\/3-great-value-cheeses-mimolette-widmer-extra-aged-brick-and-hornkuhkase\/"},"modified":"2024-08-13T16:28:28","modified_gmt":"2024-08-13T16:28:28","slug":"3-great-value-cheeses-mimolette-widmer-extra-aged-brick-and-hornkuhkase","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/3-great-value-cheeses-mimolette-widmer-extra-aged-brick-and-hornkuhkase\/","title":{"rendered":"3 Great Value Cheeses: Mimolette, Widmer Extra Aged Brick and Hornkuhk\u00e4se"},"content":{"rendered":"
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Editor\u2019s note: As we head into the holiday season with many people worried about the economy, we felt the time was right to start a new series dedicated to finding the great values in the cheese department. Certified Cheese Professional <\/em>contributor David Phillips<\/em><\/span><\/a> will be highlighting some terrific picks. In his role as cheese buyer and department manager he is responsible for selecting and ordering cheese for his customers at <\/em>Potash Markets<\/em><\/span><\/a> in Chicago.\u00a0<\/em><\/p>\n

Some cheeses get no respect. Others are so good that one might be surprised to learn that they don\u2019t carry a super-premium price tag. Some cheeses are so sublime, or so familiar that they attract less fanfare than they deserve. You might call them the underpriced and underappreciated. Lucky for me, I have been invited to explore some of these in a series of Cheese Professor posts, in the hopes that they will never go unnoticed. <\/p>\n

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Mimolette:Disrespected <\/h2>\n
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\"Mimolette\"<\/p>\n<\/figure>\n

A great place to start is with a cheese called Mimolette<\/strong>.<\/span><\/a> It\u2019s a hard-pressed cow\u2019s milk cheese that is unique in many ways. One of the few French cheeses colored with annatto (the seed extract that gives many cheeses their orange hue) it is also shaped like cannonball and looks a lot like a cantaloupe. Mimolette is hard as a bowling ball, so it\u2019s a bit of a challenge to break down.<\/p>\n

Many turophiles will have read a very comprehensive guide to old world cheeses by Stephen Jenkins. In his Cheese Primer<\/em><\/span><\/a> (1996), Jenkins went after Mimolette with a viscous vengeance, calling it waxy, and flavorless.\u00a0\u00a0I would beg to differ. I think this cheese has an intriguing, toothsome texture, and its salt-forward meaty flavor brings to mind a nicely-aged steak. We haven\u2019t even mentioned the mites, and can save that for another story. Try Mimolette. You will probably NOT hate it, and it looks great and performs well on a cheese plate.<\/p>\n

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Widmer\u2019s Extra Aged Brick Cheese: Underpriced and Badly Impersonated \u00a0<\/h2>\n
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\"Widmer\u2019

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Widmer’s Brick Cheese photo courtesy Widmer’s Cheese Cellars<\/p>\n<\/figcaption><\/figure>\n

Your supermarket deli will sell you a cheese called brick. It\u2019s okay for sandwiches, but it\u2019s not the real deal. Widmer\u2019 Extra Aged Brick Cheese is the real deal. People in the biz know all about it. Real brick cheese is a washed-rind cheese, so it\u2019s fragrant on its sticky rind, but it has a pleasant, mild flavor. Okay it\u2019s stinky. You might think of it as a more approachable Limburger if anyone *sniff* remembers Limburger.\u00a0\u00a0The real thing employs actual bricks to press the whey from the formed cheese loaves. It has a springy texture with tiny openings.<\/p>\n

Other Wisconsin traditionalists make real brick, but at Potash Markets I only carry the Widmer, and I sell it at a very reasonable price. It is a good melter, so ideal for grilled cheese sandwiches and burgers, and I have a customer who uses it when making his own Detroit-style pizza. Get you some.<\/p>\n

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Hornkuhk\u00e4se: The New Kid <\/h2>\n
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\"Hornkuhk\u00e4se\"

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Hornkuhk\u00e4se photo courtesy of Zuercher & Co<\/p>\n<\/figcaption><\/figure>\n

Hornkuhk\u00e4se<\/strong><\/span><\/a> <\/strong>(a.k.a. Alpenhorn) has been available in the U.S. for just about five years, and depending upon where you live, it might be tricky to find.\u00a0\u00a0It\u2019s well worth looking for. This is a Swiss specialty Alpine-style cheese that\u2019s a bit like a younger, softer Gruyere (it\u2019s aged 8-10 months) with some traits of Appenzeller. Like other good Alpines, it offers a complex flavor, with notes of saut\u00e9ed onion, and hazelnuts. It has a beautiful appearance, with a natural golden paste and an attractive aroma of fresh tobacco. A few weeks back I gushed on social media about this cheese after opening a wheel, and in doing so, planted the seed for this series. We sell Hornkuhk\u00e4se for about five-dollars per pound below the price of our standard 12-month Gruyere. Ask for it by either name. Melt it, nibble it, and amaze your friends with it.\u00a0<\/p>\n

We will bring you a few more would-be wallflowers soon. Meanwhile, be curious. Try more cheeses.\u00a0\u00a0<\/p>\n

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\u00a0 Editor\u2019s note: As we head into the holiday season with many people worried about the economy, we felt the time was right to start a new series dedicated to finding the great values in the cheese department. Certified Cheese Professional contributor David Phillips will be highlighting some terrific picks. In his role as cheese … Okumaya devam et “3 Great Value Cheeses: Mimolette, Widmer Extra Aged Brick and Hornkuhk\u00e4se”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2881","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2881"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2881\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2881"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}