#Milton Creamery

[spaceswordblaster]

Fellow Americans: good cheese is out there!! But yeah it's gonna be at least slightly more expensive than generic brand. I work at a bakery in San Francisco that sells cheese and I've tried many, here are some American brands I recommend looking for:

-Marin Cheese (Petaluma, CA) brie, goat cheese

-Laura Chenel (Sonoma, CA) I think they mostly do goat cheese but their marinated goat cheese is soooooo good like my favorite cheese ever

- Beehive Cheese (Uintah, Utah) only tried some of their super fancy stuff but I trust them

-Cabot (Vermont) for some reason I wound up with a lot of their pepper jack? It was pretty solid

- Four Fat Fowl (Stephentown, NY) I've never tried their stuff tbh but it always sells out super fast so probably pretty good

- Milton Creamery (Milton, Iowa) mostly cheddars, they have a caramelized onion cheddar that I've had many times

- Nettle Meadow (Luzerne, NY) goat cheese, sheep cheese, and regular cow cheese. I've only tried their goat cheese and had no idea they had such a variety!!

- The Cheese Guy (Yonkers, NY) kosher cheese of MANY varieties, I've only had their craft beer cheddar but I liked it A LOT

- Wood River Creamery (Grantsburg, Wisconsin) I've tried a variety of their cheeses, all really good

If you live near Wisconsin or Vermont you probably have a TON of local dairies with great stuff! Also in general I recommend looking up local dairies (like literally I just Googled 'local dairy' and got some results) bc your locally made stuff is more likely to be cheaper

Is swiss cheese really from switzerland or is this a belgium fries situation

the thing americans call "swiss cheese" is a cheap imitation of one of over 200 different types from switzerland, the specific cheese being emmentaler which whenever i show the actual thing to visiting americans they realize its so much better than the thing theyve been sold as swiss cheese all their live, and it's by far not even the best swiss cheese there is! there is a whole world of cheese waiting for you out there

[poly-eats]

Cheese Haul Review #1

So, we finally tried the cheeses from the last post. I've never really reviewed food in any sort of descriptive way before, so sorry if I'm not the best at it.

These are all cheeses we got from Byerlys, and they have a pretty good spread. We'll definitely have to go back and try some more from there, as the local one has a "scrap cheese bucket," where they have tiny, leftover blocks of cheeses for a dollar or two each. It's a good way to not overgrown the fridge, while also getting to sample lots of things.

Anyway, without further ado, here are the cheeses!

Milton Creamery: 4 Alarm Cheddar

River: Originally Jon and I were kinda afraid of this one, as it had "ghost peppers" listed as one of the ingredients. It was decently spicy, but not as terrifyingly so as we feared. Other than the spice, it was a yummy cheese.

Jon: Taste was alright, not the greatest cheese I ever tasted. Definitely spicy, but thankfully not as spicy as feared (whether that's thanks to the cheese, or my own tolerance, is not known)

Westminster: Rustic Red, Grass Fed

River: This one was a nice cheddar with an interesting texture to it. It's relatively easy to pull apart in uneven chunks, and I would almost describe it as being "paste-y" on the tongue. It tastes good, if a bit mild.

Jon: It tends to crumble if pulled/bent. It's definitely a mild cheese, but not bad!

River: Crumbly! That's the word I was looking for.

Milton Creamery: Prairie Breeze

Jon: We've both decided that the taste is 'Sour'? It's not like, a spoiled sour, it's just the word that came to mind. All I all, not bad, if a bit mild for my taste

River: Yeah, that one was a very mild cheese, but I can taste it at the back of my throat. It's slightly pungent. I think it might be good with some kind of jam, on a sandwich maybe.

Milton Creamery: Tomato Garlic Cheddar Cheese

River: Okay, I absolutely love this one. Garlic, tomato, and cheese are already an awesome combination, but they've managed to get the balance of the three just right.Yay, Milton Creamery!

Jon: While you can definitely taste the garlic and cheese, the true star of the show is the tomato, which is honestly amazing! Most things tend to go too heavy on the garlic for my taste (sacrilege, i know), but like River said, it hits it all perfectly,  giving the herb cheese (i have been told to call it by its name, 'cheddar gruyere: herbs de providence' from a previous post) a run for it's money!

Beehive Cheese: Seahive

River: Gonna be honest, this one was kind of disappointing in a certain aspect, as I thought it would be sweeter and more honey-tasting, but that doesn't mean it was a bad cheese! It was very mild, having a subtle, pleasant flavor that was a bit salty. The real thing for me though was the texture. It felt very smooth, almost buttery, which was very nice.

Jon: I gotta agree with River on this one, a good cheese, just disappointing through no fault of its own

In conclusion...

River: So I definitely think the Milton Creamery Tomato Garlic Chedder Cheese was my favourite, it's just so yummy, and I'd almost say it tastes like a pizza.

Jon: Gotta agree with you there! Though you're probably gonna eat all of it, so I'll tuck into the one with ghost peppers.

[zuerchercheese]

NEW TO STOCK

We added a new Spanish cheese to stock, and moved two cheeses from Milton Creamery from our pre-order list to stock as well. See below for more info.

            Gran Capitan Curado  2/6.6 lbs

Love Manchego but want to try something different? Gran Capitan Curado may be your answer. Made with 50% cow’s milk and 50% sheep’s milk, this cheese has notes of olive oil, hay, and a pleasant lemony tang. The addition of cow’s milk balances out the funky barnyard flavors of sheep’s milk, while creating a creamier texture than your typical Manchego. It’s made in Villarrobledo, Spain, right in the heart of La Mancha. As a nod to traditional cheese making practices of the region, the wheels are formed with the classic basket weave texture. It’s then aged for a minimum of five months so that the flavors have time to develop.  Add it to your next Spanish cheese plate, or shave it over a crisp summer salad!

Flory’s Truckle from Milton Creamery – 20# wheel

The makers of Prairie Breeze have teamed up with Homestead Creamery in Jamesport, Missouri to create this Old World clothbound cheddar. The small creamery is run by the Flory family, who started making cheese with their herd of 30 Jersey cows back in 2008. The truckles are wrapped in cloth at Homestead and dried outdoors for ten days. They are then covered with lard to prevent mold penetration and also to slow moisture loss. When the cheese is two months old, it’s sent to Milton Creamery who takes care of the rest. It’s aged for twelve months and turned periodically to keep the mold under control.  The result is a paste that’s crumbly yet has a creamy finish. There are notes of caramelized onions, roasted potato, and a hint of horseradish.

 What’s a truckle you ask? It’s an old English word, first used in the 15th century meaning “small wheel.” It became a term used to describe Old World cylindrical shaped cheddars.  Like its name the cheese making process follows tradition.

 4 Alarm Cheddar from Milton Creamery – 5# loaf

 Four Alarm Cheddar is made from a young Milton cheddar blended dried chiles, jalapeno, chipotle, and ghost peppers. The young creamy cheddar acts a vehicle for the spiciness of the peppers, which can range from moderately hot to mouth burning, depending on the distribution of peppers in the bite. This cheese can work in a variety of cooking applications, or as a table cheese for spicy food aficionados.

[thedeliciousfood]

Capital City Fruit 16 Piece Premium Fruit, Artisan Meat and Cheese Basket – Orchard Fresh Apples, Oranges, Pears – La Quercia – Milton Creamery – Perfect for Corp Gifts, Thank You, Birthdays, Holidays https://ift.tt/2P1xVZy

[vtbucks-blog]

Vermont Bucks 2020 Stickers for Sale!

Did you know that you can support your Vermont Bucks football team and show your Bucks pride by purchasing a VT Bucks Sticker! They are popping up throughout our communities and will be available on our online store. The Vermont Bucks Players will also be at Georgia Market this coming Friday the 31st from 4:30-7:00, selling stickers, pins and handing out season schedules. Stop by to see them! You can also visit the following locations (more being added daily!): Hometown Sunoco - Swanton Stone's - Main Street St. Albans Frey Family Deli - Rt. 7 Milton St. Albans Cooperative Creamery Read the full article

[igourmetdotcom-blog]

Aged, raw goat's milk cheddar. Just took pics and put on our website today. Made in Missouri and aged in Iowa @Milton Creamery (makers of one of my go-to favorites - Prairie Breeze Cheddar). Country Queen Goat Cheddar is sharp and earthy, with crunchy calcium lactate crystals....#cheeselover #cheese #miltoncreamery #cheddar #cheddars #goatcheese #goatcheeselover #goatcheddar #iowa #missouri #americancheese #foodlove #foodlover #foodlovers #cheeseoftheday #cheesemongers #cheesemonger

[profoundpaul]

Illegal Immigrant Arrested on Murder Charge After Being Deported 8 Times

An illegal immigrant arrested for allegedly shooting and killing a co-worker in Oregon was deported at least eight times. Deciderio Vargas Ortiz, 52, was arrested in the murder of Renee Luis-Antonio. The two worked together at a creamery in Milton-Freewater, Oregon — a town in the northeastern part of the state — and reportedly had… source https://www.westernjournal.com/illegal-immigrant-arrested-murder-charge-deported-8-times/

[duonghieutan]

Làm thế nào để làm đĩa phô mai hoàn hảo

Chuyên gia tư vấn về cách thiết lập một mức chênh lệch ấn tượng, với bốn lần truyền cảm hứng quốc tế Từ khoảng 8000 B.C., chúng tôi đã được thưởng thức các sắc thái, hương vị, kết cấu và mùi thơm của phô mai. Được kết hợp với bánh mì giòn và một ly vino, một vài loại thực phẩm vừa thỏa mãn vừa không bị căng thẳng; phô mai là giải pháp hoàn hảo khi giải trí. Nhưng làm thế nào để bạn lắp ráp đĩa phô mai cuối cùng, và bạn có thể ghép nó với cái gì? Đọc về một số lời khuyên đơn giản sẽ làm cho bạn và khách của bạn mỉm cười và nói phô mai.

THE PLENTER PLATTER Pho mát, theo chiều kim đồng hồ trên đĩa từ trên cùng bên phải: Camembert, Comté, Roquefort, Mimolette; tắt đĩa bên phải: Langres. Phục vụ với baguette, saucisson sec, mật ong hạt dẻ, ngô, hạnh nhân phủ sô cô la, táo, nho đỏ và nho. Các cặp rượu vang: Sauternes, Viognier, Champagne.

Mua cơ bản

Nó rất quan trọng để mua sắm ở một nơi nào đó mà bạn tin tưởng. Tìm một nơi có đội ngũ nhân viên thân thiện, hiểu biết, những người hào phóng với những lời khuyên và thị hiếu. Yêu cầu họ cho những câu chuyện hoặc sự thật thú vị để chuyển đến những người chia sẻ đĩa của bạn. Nhằm mục đích cho ba đến năm loại phô mai với một loạt các kết cấu và loại sữa. Ba là rất nhiều nếu hội đồng quản trị sẽ đi kèm với các món ăn khác trong một bữa ăn đa năng. Lựa chọn không cho năm nếu pho mát sẽ là ngôi sao của chương trình. (Nếu bạn bao gồm quá nhiều, khách của bạn đã giành chiến thắng, hãy biết bắt đầu từ đâu và chắc chắn đã thắng được nhớ tên của tất cả các loại phô mai tuyệt vời đó.) Mua khoảng 1 oz. mỗi người trên mỗi pho mát, có thể nhiều hơn một chút nếu phô mai là tất cả những gì mà phục vụ. Bao gồm ít nhất một loại phô mai cấp như Brie kem hoặc Cheddar lâu năm, cùng với thứ mà hầu hết mọi người trong phòng sẽ không quen thuộc, như Challerhocker, anh em họ kem của Gruyère, hay Caveman Blue, một màu xanh cân bằng, thơm ngon từ Rogue Creamery ở Oregon.

Đĩa phô mai Ý

Pho mát JOB Ý (theo chiều kim đồng hồ từ trên xuống): Parmigiano-Reggiano hoặc Grana Padano, Quadrello di Bufala, Fontina Val DỉAosta, Gorgonzola. Phục vụ với ciabatta, mật ong keo, prosciutto di Parma, cà chua rang, quả hồ trăn, quả sung, mận, và ô liu Castelvetrano, cặp rượu vang: Pinot Bianco, Lambrusco và Barbera. Tìm hiểu về Art of cutting Parmigiano-Reggiano 

Sắp xếp đĩa

Hãy chắc chắn để lấy phô mai của bạn ra khỏi tủ lạnh một vài giờ trước khi phục vụ; nó nên ở nhiệt độ phòng khi bạn phục vụ nó. Hãy sáng tạo, và vui chơi với sự lựa chọn bảng của bạn. Chiếc xe phục vụ thường có thể là một nguồn trò chuyện như chính pho mát. Phục vụ các loại của bạn trên một thớt gỗ, một đĩa phục vụ yêu thích, hoặc một bảng phô mai hoặc đá phiến.

Sắp xếp đĩa pho mát của bạn

Khi mạ, hãy để phô mai oozier thành một miếng để khách của bạn tự phục vụ, nhưng cắt một miếng nhỏ bắt đầu, bao gồm cả vỏ, để báo hiệu rằng vỏ nên được đưa vào miếng cắn. Nếu nó có một vòng tròn kem được đóng gói trong hộp hoặc bọc trong vỏ cây vân sam, bạn có thể loại bỏ phần vỏ trên cùng và cho phép khách nhúng vào phô mai. Đối với các loại phô mai cứng, nó rất ngon để chia cho khách của bạn để nó dễ dàng lấy một miếng. Khi chia phần, phân phối vỏ bằng nhau là chìa khóa. Mặc dù Don Don nhấn mạnh về nó. Nếu một miếng phô mai dường như muốn vỡ vụn, hãy sử dụng dao gọt để tạo khối, thay vì miếng.

Đĩa phô mai Tây Ban Nha

Các loại phô mai SPANISH, từ trái sang phải: Cabrales, Mahon, Leonora, Idiazabal. Phục vụ với: Ines Rosales Sweet Olive Oil Tortas, bánh vả, chicoo, jamon, hạnh nhân Marcona, dán màng, quả sung tươi, quả mọng. Đồ uống kết hợp: Sherry kem nhạt, Cava, Brown ale. Chọn đệm Bạn đồng hành cổ điển bao gồm mật ong, mứt, ngô, ô liu, thịt chữa bệnh, quả sung, lê, hoặc trái cây và các loại hạt khô, đặc biệt là hạnh nhân Marcona. Nhưng don don sợ thử một cái gì đó mới. Các bảng phô mai đáng nhớ nhất là vui tươi và unstuffy. Hãy thử thịt xông khói với một loại phô mai đã rửa sạch như Époisses, sô cô la với một loại Gouda lâu năm, hoặc kẹo cao su như bánh quy giòn vụn cho phô mai xanh. Trên thực tế, vì phô mai xanh có xu hướng mặn, nên kết hợp chúng với một thứ gì đó ngọt như mật ong, caramel, sô cô la, mứt ngọt, trái cây sấy khô, hạt kẹo hoặc lát bánh mì nghệ nhân được đính kèm trái cây và / hoặc các loại hạt. Và những thứ ngọt ngào cũng rất phù hợp với các loại phô mai mặn khác, bao gồm cả những loại cứng như Parmigiano-Reggiano và các loại vỏ rửa sạch ngộ nghĩnh như Taleggio, Limburger và Époisses. Theo như bánh quy và bánh mì, hãy nhắm đến sự đa dạng. Cung cấp một tùy chọn trung tính, chẳng hạn như baguette hoặc cracker nước, và một loại phức tạp hơn, dựa trên kết cấu, chẳng hạn như crostini, bánh quy hạt hoặc miche.

Đĩa phô mai Mỹ

NỀN TẢNG TẤT CẢ MỸ. Pho mát (từ trái sang phải): Kunik by Neling Lawn, Harbison by Jasper Hill Farm, Prairie Breeze by Milton Creamery, Pleasant Ridge Reserve của Uplands Cheese, Bay Blue by Point Reyes Farmstead Cheese Company. Được phục vụ với bánh quy muối biển Firehook, đậu Rick Rick Picks có nghĩa là Đậu, khoai tây chiên (để nhúng trong Harbison), Fat Toad Farm Caramel và kẹo hạt. Đồ uống kết hợp: Chardonnay, rosé lấp lánh và Marzen nguồn bài : http://bit.ly/32S74Vc

[smallgoods-cheeseshop]

An all-star lineup of American artisan cheeses here at the Hillcrest Market today. Stop on by! @hillcrestfarmersmkt . . Herdsman - Parish Hill, Vermont Green Hill - Sweet Grass Dairy, Georgia Shire - Lively Run Dairy, New York Prairie Breeze - Milton Creamery, Iowa Slyboro - Consider Bardwell, Vermont Spotted Owl - Kokoborrego Cheese Co., Ohio https://ift.tt/2ODB8vd

[zuerchercheese]

New Cheeses Available from Zuercher

We have recently added the following new items to our stock and pre-order lists: Flory’s Truckle & Four Alarm Cheddar from Milton Creamery

Flory’s Truckle is made by Homestead Creamery in Jamesport, Missouri, and aged by Milton Creamery in Milton, Iowa. Flory’s Truckle is a small, cylindrical larded and bandaged cheddar made from the milk of Homestead’s 30 Jerseys. When the cheese is two months old, it’s sent to Milton Creamery who takes care of the rest. It’s aged for twelve months and turned periodically to keep the mold under control.  The result is a paste that’s crumbly yet has a creamy finish. There are notes of caramelized onions, roasted potato, and a hint of horseradish.

Four Alarm Cheddar is made from a young Milton cheddar blended dried chiles, jalapeno, chipotle, and ghost peppers. The young creamy cheddar acts a vehicle for the spiciness of the peppers, which can range from moderately hot to mouth burning, depending on the distribution of peppers in the bite. This cheese can work in a variety of cooking applications, or as a table cheese for spicy food aficionados.

 Keep Dreaming and Comeback Cow from Dorothy’s Creamery

6/7oz Pack - Both cheeses are in stock

Just received a 2018 SOFI Award

Named after the inspirational Dorothy Demeter, Dorothy’s Creamery is based out of rural Lena, IL. Dorothy’s passion for cheesemaking came at an early age when helping with the family business, Kolb-Lena Cheese Company. In 1953, she became the first female to earn a degree in dairy science from Iowa State University, hoisting milk cans and lifting blocks of cheese alongside the boys. The creamery and these two retail format Brie style cheeses are a dedication to her passion and integrity in the dairy industry.

Keep Dreaming comes coated in a thin ashed layer, and Comeback Cow has a light dust of annatto to give it a glow which intensifies with age. The flavors of each of these soft-ripened cheeses are approachable but not dull. The paste hits the sweet spot, not too runny, but not too firm, just gooey enough to appease any brie lover.

Grand Noir

5# wheel, available from stock

Grand Noir is a rich and buttery blue from Käserei Champignon in Bavaria, Germany. The blue flavors are milder, letting the brightness of the cow’s milk to shine through, but still has notes of black pepper.  Uniquely, the wheels are hand-dipped in wax, and then cold-ripened, resulting in exquisite blue veining in the paste. Grand Noir took home two awards, the World Cheese Championship Best Blue Cheese and the Reserve Champion at International Cheese Awards.

[wwcheeseco]

Update on the creamery: We’ve been busy making some noise in downtown Milton-Freewater. Floor, be gone! 👋👷 (at Walla Walla Cheese Company)

[mgfellow]

#peanutbutter , #cheesecake #icecream with #cookiedough and #gummybears mashed into a #wafflecone dipped in #chocolate and #butterfinger crumbs. #nomnomnom #nevergoingtogrowup (at Marble Slab Creamery- Milton)

[cheesenotes]

These golden wedges of cheese technically come not from a wheel, but from a "truckle", Flory's Truckle to be specific, from Milton Creamery, a family-owned and operated dairy in Milton, Iowa. As the Milton Creamery site explains, "truckle" is the Old English word for a cylinder, and this is the format — taller than it is wide, sometimes referred to as "barrel-shaped" and common to English cloth bound cheddars — in which the Flory's arrives, a narrow, tall cheesecloth-wrapped cylinder of cheese. 

The cheesemakers of this truckle are Rufus and Jane Musser, a Mennonite couple who moved to Iowa in 1992 to begin dairy farming. In 2006, the creamery was started as a joint venture between the Musser's and local Amish dairy farmers (the area has a large Amish population). Their sons, Junior, Galen and Mark participate in the operation of the creamery and farm, and Galen in particular has taken on the mantle of cheesemaking, running the fabrication from the age of 16, and winning his first awards at the U.S. Cheese Championship a year later, for their Prairie Breeze, a microbial-renneted white cheddar. Since then, they've taken home many more awards, including at the American Cheese Society competitions in  2009 and 2011 (You can see a slideshow of the Musser's cheesemaking process over at the Pastoral blog). 

Flory's Truckle is actually made in collaboration with the cheese's namesake, the Flory Family Dairy, located a couple hours away in Jamesport, Missouri. The milk used comes from the Flory's herd of Jersey cows, and the Flory family handles the initial fabrication from the vat to the moulds, after which they are wrapped in muslin, rubbed down with lard, and aged for 60 days, before being transported to the Milton Creamery aging facilities, where the Musser's take over the affinage for another year before the cheese is ready to roll out. 

The Flory's Truckle paste is dense and a bit dry, breaking into long shards scattered with tyrosine crystals that give the cheese a bit of crackle on the palette. The flavors are wonderfully rich and buttery, with notes of toasted nuts, fruit and hay and rich caramel notes bordering on aged gouda levels. Indeed, the cheese has certain alpine characteristics which makes me wonder if, as with the Cabot Clothbound from Jasper Hill, adjunct thermophilic cultures are used in the make.  Whether that's the case or not, the results are an excellent addition to any cheese plate. 

Purchased at Lucy's Whey. 

[zuerchercheese]

Prairie Breeze Cheddar

Produced by a Mennonite family in southern Iowa, Milton Creamery Prairie Breeze is an aged cheddar cheese unlike others. The cows’ milk sourced for Prairie Breeze comes from small Amish dairy farms within a handful of miles from the creamery. Cows are grazed as long as the Midwestern weather permits, and artificial growth hormones, such as rBST, are never used.

Alpine cultures and vegetarian rennet are added to coagulate the milk. (Wait, “Alpine” you say?) Anyone who’s tasted Prairie Breeze before knows that this cheese is different, but perhaps couldn’t put a finger on it. While it has the tangy, piquant, umami-rich flavor of many quality cheddars, a prevailing sweet and nutty profile emerges, not unlike Gruyère. The curds are cheddared, and the blocks are aged for a minimum of 9 months. A crumbly texture develops along with an abundant amount of calcium lactate crystals. Its paste is fudgy on the palate allowing it to linger on the tongue.

[igourmetdotcom-blog]

Flory's Cheddar Truckle @Milton Creamery, from Iowa, (makers of one of my favorite cheddars, Prairie Breeze), worked hand in hand with the Flory family, just over the border in Missouri, to develop this aged clothbound cheddar. Somewhat dry and crumbly with the classic crunch of tyrosine crystals. Layers of flavor. Sweet and nutty, mildly herbaceous.....#cheddars #cheddar #cheese #cheeseroll #cheeselove #cheeselovers #cheeselover #cheeseoftheday #cheesemongers #cheesemonger #yum

[smallgoods-cheeseshop]

An all-star lineup of American artisan cheeses here at the Hillcrest Market today. Stop on by! @hillcrestfarmersmkt . . Herdsman - Parish Hill, Vermont Green Hill - Sweet Grass Dairy, Georgia Shire - Lively Run Dairy, New York Prairie Breeze - Milton Creamery, Iowa Slyboro - Consider Bardwell, Vermont Spotted Owl - Kokoborrego Cheese Co., Ohio https://ift.tt/2PoxhaE