Elric
Well-Known Member
Well, I hope season will be better than last year... BUT.... we drive by.... the Silver Lewis Cheese Co-Op.... Retail shop faces due East.
http://www.silverlewischeese.com/
Hours for the small retail sales area are
M-F 0700-1500
Sa 0700-1300
Closed Sundays, but then I swing through Orfordville. Donna's Gas and Grocery has sliced roast beef to die for, along with big dill pickles. Hint- get one plastic bag per pickle. They are a bit messy.... (the "pickle barrel" has the plastic bags right next to it)... Oh, occasionally they have the milk chocolate "Ice Cubes" on the check out counter, if you know what they are, yum, if you don't, it is better you remain ignorant.
Anyways, back to Silver Lewis Cheese...
The fresh cheese curds are normally put out on Tuesdays and Thursdays. My favorites are the white ones, because they are cut. Easier to get a hold of. The orange ones are just as good, but they are randomly sized, and some get somewhat small, hard to reach to the bottom of the bag when driving.
The ghost pepper cheese is pretty good, but you MUST know that the milder stuff has the individual cheese curds visible, with the ghost pepper powder visible in the cracks. The wilder stuff has the exterior of the cheese block covered with the powder... With the milder variety, the cheese moderates the ghost pepper impact, and it is warm. Tasty. Somehow I get a hint of bacon in it. A wee bit of bacon added would... be... da... bomb!
When the entire block of cheese is covered with a sheen of ghost pepper powder, it is more than I want... SLC does NOT make different versions of ghost pepper cheese intentionally, it is a batch to batch variation....
Here is another secret- LandJaegers with a white coating of salt have dried up some and are MUCH easier to eat. The normal LJs are dark, and can be a bit resistant to being chewed... Finding the drier ones is hit and miss, though.
The small white freezer below the windows has frozen breaded cheese curds. I have never tried them, but they appeal to my inner cheese being. It is a Wisconsin thing, for those of us brined and cured (not born and raised), it draws us...
http://www.silverlewischeese.com/
Hours for the small retail sales area are
M-F 0700-1500
Sa 0700-1300
Closed Sundays, but then I swing through Orfordville. Donna's Gas and Grocery has sliced roast beef to die for, along with big dill pickles. Hint- get one plastic bag per pickle. They are a bit messy.... (the "pickle barrel" has the plastic bags right next to it)... Oh, occasionally they have the milk chocolate "Ice Cubes" on the check out counter, if you know what they are, yum, if you don't, it is better you remain ignorant.
Anyways, back to Silver Lewis Cheese...
The fresh cheese curds are normally put out on Tuesdays and Thursdays. My favorites are the white ones, because they are cut. Easier to get a hold of. The orange ones are just as good, but they are randomly sized, and some get somewhat small, hard to reach to the bottom of the bag when driving.
The ghost pepper cheese is pretty good, but you MUST know that the milder stuff has the individual cheese curds visible, with the ghost pepper powder visible in the cracks. The wilder stuff has the exterior of the cheese block covered with the powder... With the milder variety, the cheese moderates the ghost pepper impact, and it is warm. Tasty. Somehow I get a hint of bacon in it. A wee bit of bacon added would... be... da... bomb!
When the entire block of cheese is covered with a sheen of ghost pepper powder, it is more than I want... SLC does NOT make different versions of ghost pepper cheese intentionally, it is a batch to batch variation....
Here is another secret- LandJaegers with a white coating of salt have dried up some and are MUCH easier to eat. The normal LJs are dark, and can be a bit resistant to being chewed... Finding the drier ones is hit and miss, though.
The small white freezer below the windows has frozen breaded cheese curds. I have never tried them, but they appeal to my inner cheese being. It is a Wisconsin thing, for those of us brined and cured (not born and raised), it draws us...
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