I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: This cheese is made by Penny Royal Farm. Fratty is the Boontling word for wine, and they chose it as the name for this cheese because of how these select wheels of Corners develop their flavor and appearance. Each year during harvest, winemaker Sarah brings over a macro-bin of pomace — the combination of grape skins, seeds, and stems left over after the juice has been pressed off — from Pennyroyal’s Pinot Noir. It is filled into buckets and refrigerated, and over the next few weeks, several batches of young Boont Corners take a wine bath before disappearing into the pomace for several months. The result is a pliable, gentle texture with a deep, grapey aftertaste.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
katterwog on
When I was a teenager I decided I wanted to try every cheese in the world, not realizing the impossibility of the task. My dreams have been dashed but my cholesterol soars.
3 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: This cheese is made by Penny Royal Farm. Fratty is the Boontling word for wine, and they chose it as the name for this cheese because of how these select wheels of Corners develop their flavor and appearance. Each year during harvest, winemaker Sarah brings over a macro-bin of pomace — the combination of grape skins, seeds, and stems left over after the juice has been pressed off — from Pennyroyal’s Pinot Noir. It is filled into buckets and refrigerated, and over the next few weeks, several batches of young Boont Corners take a wine bath before disappearing into the pomace for several months. The result is a pliable, gentle texture with a deep, grapey aftertaste.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
When I was a teenager I decided I wanted to try every cheese in the world, not realizing the impossibility of the task. My dreams have been dashed but my cholesterol soars.
This cheese looks really good.
Thank you as usual.
This one sounds very tempting!