ohland
09-06-2015, 10:41 AM
Being a good son of Wisconsin, I love good, squeeky, and TASTY cheese curds... I buy two bags, one is mostly gone before we get back, and the other lasts a few days.
Last year, I tried SLCC's Ghost Pepper cheese. I like a bit of flavor... Ghost Peppers have a reputation as HOT, so I was open to the possibility of anything from mild to wild. The cheese base is colby, IIRC (or cheddar? I'll have to ask again).
While the flavor was OK, the texture was more like a process cheese. When cut, the blade was slowed down by the thick consistency. The Ghost Pepper distribution was (to me) unequal, tending more towards the surface.
This Thursday (4 Sep 2015) the Ghost Pepper cheese seems to be crafted differently. When you cut it, you can see faint edges from curds (!!!). The block of cheese will tear a little when you pull on a corner... The knife drags less while going through. The Ghost Peppers appear to be more uniformly distributed throughout the cheese. I get flavor and a mild heat...
Maybe my hedonistic lifestyle has burnt out my taste buds, but I get a slight hint of Bacon... I am NOT saying they added any, but this cheese would go from really good to turn out the lights and leave me alone if they added a slight bit of bacon to give it a subtle undertone of... bacon!
http://www.silverlewischeese.com/ (very limited site)
Map link:
W3075 County Road EE Monticello, WI 53570 (http://www.explorewisconsin.com/browse/map/2524)
Note to first time visitors: If you are coming from Monticello and driving EAST on EE, you will be popping up over a ridge that SLCC is tucked up to on the EAST side of the ridge. There is a caution sign with a junction symbol, speed is reduced to 35 (or was it 45?). The three milk storage tanks (painted white) are on the south (right), they are visible when you are at the top of the ridge.
SLCC is right next to (south of) the Cty D and Cty EE intersection. The cheese outlet is only visible if you are driving WEST on EE (coming from Albany). The concrete loading dock is straight out from the loading dock entrance. The cheese outlet entrance is just to the LEFT of the entry for the loading dock.
SLCC parking is that paved area to the east, downhill from the concrete loading dock. I usually park at the "wedge" corner of the asphalt, pointing east.
I think I need to go downstairs and have some more Ghost Pepper cheese... mmm...
(608) 938-4813
Hours:
M-F: 0700-1500
Sat: 0700-1300
Sun: Closed (sniffle!)
PS. The good stuff is in the upright cooler on the right. Cheese curds are on the left side bottom shelf. Ghost Pepper cheese is the second shelf up on the right side. german style Brick cheese (akin to Limburger) is the third shelf up (?). They put the fresh curds out on Tuesdays and Thursdays. The sausages and meat sticks are in the left upright cooler. Interesting local stuff, the sausages are shrunken, low moisture (I think!). I tried the Caraway and onion... Yum. The small sticks are good. The hot ones have some heat.
PPS. The frozen, breaded cheese curds are in the white upright freezer under the window, you can't miss it. Personally, I don't deep fry (dislike large containers of hot oil) but for those looking for adventure, those breaded curds might make it happen for you.
Last year, I tried SLCC's Ghost Pepper cheese. I like a bit of flavor... Ghost Peppers have a reputation as HOT, so I was open to the possibility of anything from mild to wild. The cheese base is colby, IIRC (or cheddar? I'll have to ask again).
While the flavor was OK, the texture was more like a process cheese. When cut, the blade was slowed down by the thick consistency. The Ghost Pepper distribution was (to me) unequal, tending more towards the surface.
This Thursday (4 Sep 2015) the Ghost Pepper cheese seems to be crafted differently. When you cut it, you can see faint edges from curds (!!!). The block of cheese will tear a little when you pull on a corner... The knife drags less while going through. The Ghost Peppers appear to be more uniformly distributed throughout the cheese. I get flavor and a mild heat...
Maybe my hedonistic lifestyle has burnt out my taste buds, but I get a slight hint of Bacon... I am NOT saying they added any, but this cheese would go from really good to turn out the lights and leave me alone if they added a slight bit of bacon to give it a subtle undertone of... bacon!
http://www.silverlewischeese.com/ (very limited site)
Map link:
W3075 County Road EE Monticello, WI 53570 (http://www.explorewisconsin.com/browse/map/2524)
Note to first time visitors: If you are coming from Monticello and driving EAST on EE, you will be popping up over a ridge that SLCC is tucked up to on the EAST side of the ridge. There is a caution sign with a junction symbol, speed is reduced to 35 (or was it 45?). The three milk storage tanks (painted white) are on the south (right), they are visible when you are at the top of the ridge.
SLCC is right next to (south of) the Cty D and Cty EE intersection. The cheese outlet is only visible if you are driving WEST on EE (coming from Albany). The concrete loading dock is straight out from the loading dock entrance. The cheese outlet entrance is just to the LEFT of the entry for the loading dock.
SLCC parking is that paved area to the east, downhill from the concrete loading dock. I usually park at the "wedge" corner of the asphalt, pointing east.
I think I need to go downstairs and have some more Ghost Pepper cheese... mmm...
(608) 938-4813
Hours:
M-F: 0700-1500
Sat: 0700-1300
Sun: Closed (sniffle!)
PS. The good stuff is in the upright cooler on the right. Cheese curds are on the left side bottom shelf. Ghost Pepper cheese is the second shelf up on the right side. german style Brick cheese (akin to Limburger) is the third shelf up (?). They put the fresh curds out on Tuesdays and Thursdays. The sausages and meat sticks are in the left upright cooler. Interesting local stuff, the sausages are shrunken, low moisture (I think!). I tried the Caraway and onion... Yum. The small sticks are good. The hot ones have some heat.
PPS. The frozen, breaded cheese curds are in the white upright freezer under the window, you can't miss it. Personally, I don't deep fry (dislike large containers of hot oil) but for those looking for adventure, those breaded curds might make it happen for you.