Chicken lights
Forum Pony Express Driver
I have not found cheese comparable to Canadian cheese, yet, in the USA. More specifically cheddars or aged cheddars
I'll keep looking
Now you have me curious about europe cheese
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Whisk(e)y, wine and cheese!
- Thread starter jcdammeyer
- Start date
I'll keep looking
Now you have me curious about europe cheese
ChazzC
Ultra Member
Stop in a Wegmans and check out their Cheese World: cheeses from all over, including Vermont.
Cabot makes a nice 3 year cheddar. Also have 5 year & 10 year.
Absolutely perfect. The ageing process happens in the barrels as the tannins from the oak and peat work their magic. After bottling, there is no change at all. So theres no point in claiming a 1980 Glenmorangie is 45 years old. It isnt! If it was bottled after 12 years in oak, then it is a 12 year old malt. Doesn't matter when you bought it!
I don't know Len. It might have spoiled. If you send it to me, I have a process to determine if whiskey has spoiled. Unfortunately, the process requires about 500mL. If it hasn't gone rancid and it's safe to drink, I'll send back the remaining amount
Chicken lights
Forum Pony Express Driver
What's the difference between the two? I tried those in Vermont last year, but you're saying Cabot makes aged cheddar also?
I'll look for a Wegmans
Whisky is a generic term. There are many different styles: Bourbon, sour mash, scotch, Irish, Canadian, Rye, Japanese are some. Each has it's own characteristics & ingredients. Some are defined by location.
Bourbon mash must include at least 51% corn.
Jack is the only sour mash I know of.
Scotch & Irish are similar but different.
Canuckistan whiskeys are usually multigrain & blended.
Rye whisky stateside is at least 51% rye.
Japanese whisky is usually made of malted barley & shares characteristics w/ Scotch.
Bourbon mash must include at least 51% corn.
Jack is the only sour mash I know of.
Scotch & Irish are similar but different.
Canuckistan whiskeys are usually multigrain & blended.
Rye whisky stateside is at least 51% rye.
Japanese whisky is usually made of malted barley & shares characteristics w/ Scotch.
Nice try.I don't know Len. It might have spoiled. If you send it to me, I have a process to determine if whiskey has spoiled. Unfortunately, the process requires about 500mL. If it hasn't gone rancid and it's safe to drink, I'll send back the remaining amount
I have a few ‘Rec Hockey Buddies’ that have a ‘process’ as well.
It might cost me some ice and glasses.
I have some beers in the cellar that are 8+ years old. Hi-test (10%+), mostly barrel aged. Had one last month, it was pretty fine.
Downwindtracker2
Ultra Member
I have no will power in delis and bookstores. But here is some heresy, some batches of PC Swiss is very good cheese. It does vary, though. American cheddar, even the specialty stuff I have tasted has been a large "so what ?" The grocery store stuff is OK on hamburgers I guess.
DPittman
Ultra Member
No it certainly will not be good, well not until after 4 drinks or more of it then it starts to get really quite good. It then becomes delightful for the rest of the evening, but by mid morning the next day you'll swear it was dirty wool sock wash that some toothless cigar smoking hobo gargled with before redepositing it into the bottle.
Why are we speaking of cheese and whiskey separately. They can pair together beautifully. Like Lagavulin and blue cheese; bourbon and sharp old cheddar. Parmigiano-Reggiano and Assiago goes well with any whiskey.
Like this:
