The fourth meeting of the International Cheese Club commenced on February 6, 2011 at 8:40 in the evening. Present members included Moobs, Scott, Jesse, and Tony with special guest Old Greg attending and providing the cheese.
The cheese sampled was a BelGioioso fontina cheese. It was served in 4 different options: cold with Ritz, cold with apples, melted on nachos, and melted on sourdough bread.
Reactions:
Moobs- Reminded me of mozzarella, which I love. Good by itself and with the cracker. The apple enhanced the saltiness. Not as strong as our previous cheese, very subdued, which I enjoyed. The sourdough complimented it very well. The nachos were good, but the flavor wasn't as strong.
Scott- It was good. A very mild cheese, kind of reminded of creamed Havarti. I liked it best with the apples, which brought out the flavor very well. All the other options masked the flavor. Okay on the bread and nachos. Subtle creamy and saltiness to it.
Jesse- This is a good cheese. Would go great with fresh mozzarella and basil on a pizza. Liked it most with the apples. The sweetness really brought out the flavor of the cheese. On the chips, you might as just went with a cheddar. I do recommend this cheese. Very bland in the world of cheese, but for the price would go great with other applications.
Old Greg- I agree with the other assessments. The apple really brought out the flavor of the cheese the best. I wished we tried a warm version of it by itself. I thought it was great with the sourdough, the combination was better than the parts alone. The nachos was really about the texture, not a lot of flavor. Traditionally it's used in Italian cheese sauces, so having it in mixed in as a texture and an undertone taste, makes this cheese work.
Tony- A tasty cheese, very reminiscent of mozzarella. Great on the Ritz and with the apples. The nachos weren't my favorite, but the cheese seemed redundant on it. The application of it on the sourdough was alright, but once again the flavor of the bread overpowered it. Yummy stuff.
Susie the Cat- Liked it.
Upon completion of cheese sampling and assessment and after a unanimous vote, Old Greg was made an official member tonight. He's already skipped out of the next meeting, but plans to attend regularly after next Sunday.
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