I am a cheese-o-holic

I just had to tell someone. I feel better now. Do you forgive me?

I just had to tell someone. I feel better now. Do you forgive me?

Forgiveness isn't needed, Bob, except possibly from your cardiologist. What you need, though, is a more appealing term for it. Caseomania, perhaps?

Mark Lipton

I just had to tell someone. I feel better now. Do you forgive me?

Forgiveness isn't needed, Bob, except possibly from your cardiologist. What you need, though, is a more appealing term for it. Caseomania, perhaps?

Mark Lipton

Formaggiutopia?

Fromage forager?

[Robin Garr]

I just had to tell someone. I feel better now. Do you forgive me?

Go in peace, son, your sins are forgiven you. For penance, you must eat one full box of Velveeta. BWAHAHAHAAAA.

Hey, Bob, which are your preferred cheesemongers around our town? I like to support Lotsa Pasta for the local thing, and Creation Gardens, but it's hard to ignore the selection at Whole Foods, not to mention Liquor Barn Springhurst. Even Doll's Market has some decent options. Maybe Burger's Market too? You got any others?

Hey, Bob, which are your preferred cheesemongers around our town?

Interesting you should ask, as the answer provides the back-story for my statement. I was home for lunch, and cut up a fresh real tomato, dressed it with olive oil, vinegar, soy sauce, and fresh garlic and then grated some Kenny's Aged Cheddar on it. Of course as I was grating, I was also cutting little chunks of it and eating it and it tasted so good I just had to post about it.
I go the the Bardstown Road Farmers' Market every Saturday early, and always stop by Kenny's table. I've gotten to know Mary-Rose (Kenny's mom, who used to bring me raw milk and butter milk from the farm before I found another source) Kenny Sr. (who sadly now has Alzheimer's) Anne, Kenny's sister, and Kenny himself. They make good cheese and I buy some every week. A month or so Anne said "here try this, it's some cheddar that Kenny aged longer than the usual "aged cheddar." It was just sensational! It's amazing what aging does to cheese and wine. I think this stuff is 14 months vs 9 months or something but the taste difference is dramatic. Someone once asked me what my favorite cheese was and I said "cheddar." They were surprised because they figured I'd have a more exotic answer, but I'll stick by it. Good aged cheddar is as good as anything, even though I love all sorts of other more off-beat unusual and foreign cheeses. To answer your question more directly, I think you've hit on most of the good sources here. I love Will at Lotsa Pasta, I've been known to buy cheese at Costco. Whole Foods yes, Creation Gardens yes, Value Mart even has some decent cheese, Burger's Market (which is a great store regardless) does too, as do the health food stores Amazing Grace and Rainbow Blossom, but mostly during the summer anyway it's the Farmers' Market for Kenny's and Capriolet. I think Kenny's still has some of the aged cheddar I'm talking about if you want to try some. If you go, make sure to tell Anne you're a friend of mine and make sure you get the 14 month stuff. I know that when the Wine Market on Bardstown Road remodeled part of what they did was put in a really good cheese section, though I haven't really explored it. Your probably saw the piece about it in the paper recently.

Someone once asked me what my favorite cheese was and I said "cheddar." They were surprised because they figured I'd have a more exotic answer, but I'll stick by it.

Yes. Absolutely.

You are forgiven for your mayo comments now.

I'm with you Bob, cheddar is my go to cheese. We particularly enjoy the Cougar Gold cheddar produced by the Washington State University very much.

Drew

[Robin Garr]

I go the the Bardstown Road Farmers' Market every Saturday early, and always stop by Kenny's table.

D'oh! I can't believe I didn't think about the farmers' markets for local cheeses. I'm a huge fan of Capriole, which I honestly believe makes Indiana goat cheeses that can stand comparison with the French. I may have been a little prejudiced against Kenny's on the basis of an impression that they make Kentucky cow's-milk cheeses that can stand comparison with, um, Wisconsin. Decent but not particularly exciting. Respecting your opinion as I do, I think it's time for a revisit.

We shop at the St. Matthews Rainbow Blossom a lot; Amazing Grace on occasion, although it's not on our usual path. Don't they carry mostly or only vegetarian rennet-free cheeses, though? I'm generally suspicious of substitutes.

Anyway, thanks for the suggestions. We go to Bardstown Road about one-third of the time, Beargrass two-thirds, but the next time we're at Bardstown, I'll definitely ask for some of Bob's private stash.

I go the the Bardstown Road Farmers' Market every Saturday early, and always stop by Kenny's table.

I may have been a little prejudiced against Kenny's on the basis of an impression that they make Kentucky cow's-milk cheeses that can stand comparison with, um, Wisconsin. Decent but not particularly exciting. Respecting your opinion as I do, I think it's time for a revisit.
We shop at the St. Matthews Rainbow Blossom a lot; Amazing Grace on occasion, although it's not on our usual path. Don't they carry mostly or only vegetarian rennet-free cheeses, though? I'm generally suspicious of substitutes.

A lot of Kenny's cheeses are as you say, not particularly exciting and I've never been much for herbed cheeses of which they have many. Mostly I go with the regular aged cheddar as a stock relatively inexpensive cheese, and I do like their hot pepper cheese, but the extra aged cheddar is really good. They also make some very nice blues. Of course part of this is relationship based. I'd feel guilty if I didn't buy something every week, and I believe in what they are doing. The story of how they got to where they are is a good one. I agree that Capriole is marvelous and Judy is a delight to talk with. As to the health food stores, they do carry real cheeses - not a lot, but what they carry is at least honest. I do not buy the reduced fat or vegetarian cheese. No need for a special detour, but I shop at those places a lot, and if I need cheese, they have it.

Someone once asked me what my favorite cheese was and I said "cheddar." They were surprised because they figured I'd have a more exotic answer, but I'll stick by it.

Yes. Absolutely.

You are forgiven for your mayo comments now.

Wow, two absolutions in one thread. I really DO feel better now.

I'm a huge fan of Capriole, which I honestly believe makes Indiana goat cheeses that can stand comparison with the French.

I couldn't agree more, Robin. Their O'Banon is a wonderful homage to a great French cheese (Banon) and a truly distinctive American cheese. Now, if we could only get an American version of those incredible Neal's Yard Cheddars...

Mark Lipton

Bob,

Thanks for outing yourself and admitting you are a "cheese-o-holic". I've tried to kick the habit, but last night I fell off the wagon and had a few slices of Hook's 12 year old cheddar. It gave me instant pleasure, but oh boy did I regret it this morning. Dry mouth, headache and shaky hands. I had to work this morning, and I know it is wrong to feed the addiction before work, but I ate a couple of slices before going into the office. All became right with the world. All of the ugly symptoms disappeared. A cheese "hair of the dog" if you will. Terrible. I have to hide my addiction from friends, family and clients, but the high of a spectacular 12 year old cheddar is too much for me to resist.

I know that one day those who care will stage an intervention and lock me up in the Betty Ford Clinic for "cheese-o-holics". Until that day comes, though, I will continue to venture into dark back alleys and "cheese houses" and go off on wild cheese binges.

Why would anyone be worried or ashamed of being passionate about cheeses? Good cheese is one of the great pleasures of life. More than that, the combination of cheese, butter, wine and fine bread is one of the greatest of all culinary delights. Good cheese makes us happy. Good cheese gives us joy.

Now....along comes some "true" curmudgeon to tell us that cheese might just add to our cholesterol count. Nonsense. That, after all is why God gave us statins. Eat, eat my children, all of the eggs, butter and cheese that you want. It's good for you! Just take your statins on time!!!

Best
Rogov