1/4# of 15 year Hook's Cheddar from last year's Madison trip
morel munster like same trip
Aged gouda, tiny bit left over from last week's Williamsburg journey....it's a regular in the fridge.
4 # of Goatsbeard fresh (frozen) chevre
2.5# of Goatsbeard award winning blue (freezer
2# Goatsbeard feta (freezer)
5# mascarpone (divided in freezer)
4# shredded ok parm reggiano that was deeply discounted at Restaurant Depot, divided and frozen
wheel probably 3ish # of trial cheese given to me 6 years ago by the owners of Goatsbeard, it's time to crack it open
Asiago wedge packaged, from an event in Jan.....I just am not a huge fan, thus it sits
Sweet Gorgonzola, 1/2 cup or so left
There's a crock of shredded cheese with sherry, dried mustard and butter in the back of the fridge I need to check and see if it's still ok......it's one of the things I do with old, hard bits.
There's also some fruit cheese, not sure what differentiates a fruit paste from fruit cheese....
typically there's fresh chevre, parm, blue, some aged shtuff and mascarpone hanging around....the fridge/freezer is not stocked without it.