Search results for "Connecticut"

Tapping Reeve

Tapping Reeve

Series: Cheese Portraits

Description: I feel a little guilty for receiving a half wheel of this incredibly delicious hard cheese with a natural rind and a sweetness that makes it addictive. You see, the wheels are not small and this award-winning cheese is of such a high quality, it's certainly not a discount cheese. So, It makes complete sense to paint a grand portrait of a big, craggy, crumbly luminescent chunk(s) and take advantage of the amount given to me. However, I just couldn't decide on a composition for such an ambitious portrait. Finally I decided to do just the opposite. This narrow wedge was intentionally cut thin so I could set it up to glow. Backlit and translucent, I realized I just wanted to have fun with color in a modest and intimate sized cheese portrait. Tapping Reeve, is technically a stirred curd cheese with a brushed natural rind. While the flavor profile is similar to a Cheddar, it does not technically go through the cheddaring step in its making. This cheese is sweet and savory at once, likely due to being aged for around two years. It's named for an 18th century lawyer, judge, and law educator. In 1784 he opened the Litchfield Law School, the first law school in the United States, just up the road from the Arethusa Farm where it's made. A number of influential thinkers of the Colonial and early post-Revolution eras were educated there, including Aaron Burr.

Origin: USA, Connecticut

Tags: Cow, arethusa,

Price: sold

Hooligan

Hooligan

Series: Cheese Portraits

Description: This is a tasty cheese from Cato Corner Farm, in CT. It's a bit stinky and tangy and at the same time pretty mellow and therefore easy to eat. I got this small little wedge to add to a cheese board but never had to the chance to use it. So I painted it and of course.. ate it as soon as I finished the painting. here's some info from the Cato Corner Farm's site: "Made in 1.5 lb wheels, Hooligan is a ripe washed-rind cheese with a soft creamy interior and a gorgeous orange rind. Hooligans are bathed twice a week in brine to encourage the growth of pungent, surface-ripening bacteria. The Hooligan melts beautifully for a fabulously stinky toasted cheese (a bit like raclette). Sold whole in small wheels with basket lines on the rind. Aged 2 months."

Origin: USA, Connecticut

Tags: Cato, cow

Price: sold

Bridgid's Abbey

Bridgid's Abbey

Series: Cheese Portraits

Description: This raw cow milk cheese is made in CT, USA. The Di Bruno Bros. label reads: "...Mark Gillman produces this trappist style cheese made with rich winter milk. It is great for melting, but best enjoyed as a table cheese." Check out their cheeses: http://www.catocornerfarm.com/cheese.php

Origin: USA, Connecticut

Tags: Connecticut, trappist, winter milk, cow

Price: sold