Sunday, December 13, 2009
Saturday, September 26, 2009
Keys to Aging Cheddar Cheese
- Be sure that the cheese is in a controlled environment and the temperature is between 46°F and 52°F for best aging. At Golden Age Cheese we age our cheese at a constant 48°F.
- The Cheese must have a good seal so the cheese does not mold during the aging process.
- The cheese should not be exposed to natural light while in the aging process.
- Time is key! "The longer the cheese sits, the sharper it gets". A good start is 18 months for sharp Cheddar, but age it yourself for as long as you please.
Saturday, September 19, 2009
We brought 60 pounds of our original (plain) cheddar cheese curds, 15 pounds of our ranch and chive cheese curds, 15 pounds of buffalo wing cheese curds, and 10 pounds of our bacon and chive cheese curds, but that wasn't enough! We intended on staying until close, but the final day of the fair brought many people out, as it was their last chance to look at all of the great exhibits in 2009, and we had to pack up by 3 PM. We wish we would have brought more samples and could have stayed longer for those who didn't get a chance to try... But there is always next year!
We hope to see you at the fair in 2010, and we promise to bring more cheese curds!
Saturday, September 5, 2009
Tuesday, July 28, 2009
Friday, July 17, 2009
To see what our customers have said over the last 10 years click here.
Wednesday, July 15, 2009
We now offer a cheddar cheese which has been aged 7 to 8 years. As always we wanted to be unique, so instead of naming it like the ones we've all already heard of for sharp cheddar cheeses, like: Extra sharp, XX sharp, XXX sharp, 5X sharp, Razor Sharp, Dangerously Sharp... You get the point, we named it Jurassic Sharp. This was thought of about a week ago, when a customer sampled this cheese in our retail store and said "that cheddar is so sharp it makes me wonder if it has been in the reserve when dinosaurs were around". The creative minds at Golden Age Cheese took note of this and the name Jurassic Sharp was born. This is the oldest cheese we currently have available for sale and we have an extremely limited supply available. This is available on our Cheddar page at: GoldenAgeCheese.com.
Do you like this name? Please comment.
Monday, July 13, 2009
Begin by putting Mozzarella curd into a large mixing bowl, and cut the mozzarella curd into small pieces.
Next heat the water to 140-150 degrees and pour it gently over the small pieces of curd.
Now let the curd sit in the hot water until it is soft enough to start forming back together. Perform this step using a large knife or spoon to gently mass the softened curd back to one solid piece.
If the water is not too hot and the curd has formed into one solid piece, start to stretch it by letting the curd stretch downward with its own weight (you may want to wear rubber gloves to protect you from heat). It's important to stretch it very gently so you will not lose too much butterfat.
Continue by letting the cheese fall and stretch with its own weight, and then fold the Mozzarella back over itself. Repeat this process until the cheese has a smooth surface.
Depending on how you would like to serve your Mozzarella; form the cheese into a smooth ball, or spread the cheese evenly into a flat square piece.
If stretching into Mozzarella ball(s), then immediately place mozzarella into ice water (let it sit in the water for five to ten minutes). After the cheese has been cooled down properly, the cheese is ready to be refrigerated or served!
**Sprinkle salt into ice water to meet desired taste preference**
If stretching the Mozzarella into a flat square piece to make a meat & cheese roll, place your favorite deli meats on the flat piece and roll tightly. Once the cheese is rolled tightly wrap it in cellophane and refrigerate (for at least ten to twenty minutes). Once cheese has been cooled properly, it is ready to be served.
**Lightly sprinkle salt onto flat piece of cheese to meet desired taste preference**
Serve the freshly stretched mozzarella by itself or however desired. Try it with fresh tomatoes, basil, and oregano, complimented by drizzling olive oil lightly over top; an Italian Specialty. ENJOY!
Sunday, July 12, 2009
Starting earth day 2009, we started a recycling program that will never expire! We are pleased to announce that many people have already taken part in Golden Age Cheese's "Go Green Save Green" campaign. So to make this known to more people (as previously it was just to our email subscribers), we decided to put it on our blog directly linked from GoldenAgeCheese.com. Read on for details on how to recycle and save on our cheese products at the same time.
It's easy to save, all you need to do is bring in your unused packaging materials and you'll immediately qualify to save 5%. Packaging materials must be clean and usable. No minimum or maximum, but the more you recycle the better for our environment! Can't make it to the store anytime soon? No problem this offer is valid forever! We hope to see you soon!
Thursday, July 9, 2009
Saturday, July 4, 2009
Wednesday, March 11, 2009
1 Pound Fresh Plain Cheddar Cheese Curds (available at GoldenAgeCheese.com)
Description from our website: ***Our Fresh plain curd is made every day. These are like bite size cheese pieces. This is our most popular cheese. You can freeze cheese curds for up to 4 months and once they are thawed they still taste GREAT, so don’t worry about ordering "too much".***
1 Quart of vegetable oil (for frying)
5-6 medium potatoes cut into fried, or approximately 1 and a half pounds of fries
- Heat oil in a deep fryer or deep heavy skillet to 365°F
Warm up gravy in pan
Place the fries into the hot oil, and cook until light brown
Place fries on paper towel to drain
- Sprinkle the cheese curds over the hot fries
Pour gravy over the fries and cheese, and serve warm
Sunday, January 25, 2009
Please indicate each teams score, and the total number of points scored at the end of halftime in case of a tie.
Visit: http://www.goldenagecheese.com/contactus to email us your guess with Super Bowl Cheese Contest in the email subject line anytime before 5 PM (EST) Sunday February 1, 2009.
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