The One Cheese You Will EVER Need

I have found it. Carefully hidden in a local cheese shop. It was packed away in a corner, neglected by pretty much everyone, including myself. Compared to the huge wheels of parmesan reggiano or the bright hues of the blues, this little gem look boring. Just a big, pale, square. Nothing to make it stand out.

Apparently this is one of those special cheeses bought by head chefs to be served at their restaurants on their expensive cheese plates, as the local monger explained. Few “civilians” ever give this particular beauty a second glance.

It is NOT an exotic cheese from some far off country, and it is not one of those celebrity cheeses from Europe that has been granted A.O.C or D.O.P status, guaranteeing taste and quality standards. It is a cheese made in America.

It does not have any flashy gimmicks like featuring truffles, herbs mixtures, or fine particles of gold. It follows standard production techniques and is simply finished with a washed rind.

The milk is from a cow, not from a goat, sheep, buffalo or some almost extinct snow leopard in the Himalayas.

It is…Grayson, a cheese made by Meadow Creek Dairy in Virginia.

Behold the power of Grayson Cheese. A real kick in the face that will leave you wanting more. Once you have a nibble from a block of grayson, the taste will last all day with you. A good thing if you like stinky cheese, a bad thing if your wife likes minty breath.

Ok. It’s good, it’s not the ONLY cheese you will ever need, and it is not going to replace my go-to-Gruyere; but this humble American-made delicacy is pretty damn tasty. Modeled after a taleggio style of cheese, Grayson is far more powerful. This lesser-known cheese has got some serious funk, but not quite as stinky as Limburger. The taste though is extremely powerful and really hits you in the face. Earthy is one way to describe the taste, but you really need to try it. The flavor really does stand out and hold up to being cooked with a bunch of other foods. I have tried a VERY wide range of cheeses, and I am proud to say that this American made product  has got to be one of the strongest dairy products I have ever experienced (and this includes the smell spewing from a fermented horse milk beverage served while I was in Mongolia).

As I have described before, the power of cheese is amazing, so naturally one of the best cheeses out there is going to rock your world in almost any application. So take my advice, be a cheese snob, and get yourself something you won’t find vacuum-sealed in Walmart.


Tags: , , , , , , , ,

Categories: Recommendations

Author:Mr. Fed Up

A guy looking for good grub. and YES....I have a website...and I am not going to bore you with one of those personal journal type of blogs. I promise. Check it out;


Subscribe to our RSS feed and social profiles to receive updates.

170 Comments on “The One Cheese You Will EVER Need”

  1. cheezlova1978
    April 2, 2012 at 2:29 pm #

    interesting. could you write something advising on when to use pepper jack versus monterey jack cheese? i can never figure it out!! it is driving me crazy too!

    • April 2, 2012 at 2:48 pm #

      Hi Cheezlova1978, HAHA I think I have my next “rant”: trying to figure out when to use what.

      Some cheeses I find are so similar or mild that their application works in almost any scenario, like a dry mozzarella and a young provolone.

      Other cheeses are so distinctive that using them in the wrong way can lead to really crummy results. Like trying to replace a nice melty cheese like a Gruyere or raclette cheese with an aged Pecoriono Romano. The romano won’t really melt like the Gruyere and has a COMPLETELY different flavor profile that compliments entirely different foods.

      I may be wrong…but I am pretty sure:
      Pepper Jack and Monterrey Jack cheese are both cheeses originally from California. Basically they are both the same, mild cheese based off of an American style cheddar. They both melt real well and go great in “tex/mex” or “southwest” dishes. The BIG difference between pepper jack and monterey jack is that pepper jack typically has jalapenos added to it giving it some heat. I personally would take the pepper jack over the monterey because I find the cheese so very mild on its own without any “kick”…

      but in truth, if I want heat/spice added to a meal, then I add some fresh peppers or seasonings… If I want cheese added to a meal, then I add a cheese that has some flavor….so to make a long story short, I usually dont go for mild cheeses like monterry jack or cheese with flavorings added like pepper jack. just my 2 cents.

      So I stay stick with the Grayson mentioned above…be a cheese snob, it is worth it for the tasty results. Check out my tips here and thanks for reading!

  2. April 3, 2012 at 1:19 am #

    OMG! I love cheese. I once read an article about how even different herbs the cows eat add to the flavor of the cheese made from their milk. Maybe it’s something like this here too 😀

    Cheese snob! Haha! Nice word!

  3. April 3, 2012 at 1:28 am #

    As true connoiseurs of cheese (in all forms) we are saddened you have taken the position that there is only one cheese needed.

    But since your blog was well written, we might forgive you.

    Congrats on being Freshly Sliced…oops, we mean Freshly Pressed.

    The Rat Pack of Hollywood

    • April 3, 2012 at 2:08 pm #

      I agree, in ALL HONESTY, there is NO “one” cheese for every occasion. But this one is pretty tasty though.

  4. April 3, 2012 at 1:36 am #

    Reblogged this on urbanperegrines and commented:
    Warms my cheesemonger heart to see this.

  5. April 3, 2012 at 1:56 am #

    Looks great, but I doubt Ill get it in Australia. My favourite cheese has to be peppercorn peccorino (also known as romano sometimes). Its great. Enjoy!

  6. April 3, 2012 at 1:57 am #

    I LOOVE cheese! And I will definitely love to taste this one 🙂

  7. rautakyy
    April 3, 2012 at 2:37 am #

    Your Grayson is a rather exotic cheese for me, looking at it across the Atlantic from here in Finland. It depends where you are wether something is exotic or not.

    Most of our cheeses here are sold out a bit “raw”, but we do have some exquisite cheese types of our own. In my opinion the best cheese here comes usually from small local dairies and is made from ordinary cow milk (we do not have many goatherders). The main problem of such a small source is, that it is sometimes hard to aquire even in the neighbouring community.

    One of our specialities is the “Finnish squeaky cheese”, wich you might find exotic, but is quite an ordinary thing on my breakfast table. Here is a link to an article about it in Wikipedia:

  8. April 3, 2012 at 3:38 am #

    I LOVE cheese. I’ve always said if I was lactose intolerant I would probably just die. Thanks for the recommendation, I’ve never tried this kind before but your post made me want to. Yum! Congrats on FP!

  9. April 3, 2012 at 4:05 am #


  10. April 3, 2012 at 4:19 am #

    I shall have to try it. I consider my self a cheesy person (pun intended) and have found nothing to rival thisâtel_(cheese)

    They do a young and an old version. If you can get your hands on it, it will blow you away.

    It ain’t easy, being cheesy.

  11. April 3, 2012 at 4:23 am #

    Not sure you’ve persuaded me to drop my old Himalayan snow leopard cheese stand-by, but I’m intrigued…

    Nice site, dude, and congratulations on FP! I love that you have a Rants tab.

    • April 3, 2012 at 2:03 pm #

      Haha, snow leopard cheese is pretty good stuff. Thanks for reading!

    • April 3, 2012 at 2:04 pm #

      Haha, snow leopard cheese is pretty good stuff. Thanks for reading! And remember, stay fed up, stay fed well

    • April 3, 2012 at 2:05 pm #

      Haha. Snow leopard cheese is good stuff I hear. Thanks for reading!

  12. April 3, 2012 at 4:44 am #

    Applewood Smoked all the way:

  13. forestfae
    April 3, 2012 at 4:51 am #

    I allready am a cheese snob 😉

    Nice post.

  14. April 3, 2012 at 4:53 am #

    looks great, I’m sure it’s worth putting up with the smell 🙂

  15. Lotto Ergebnisse
    April 3, 2012 at 5:06 am #

    Sounds tasty! Grayson Cheese! I will definitely give it a try!

  16. April 3, 2012 at 5:27 am #

    Hahah! I always love cheese! Cheers to this delicious post 😛

  17. April 3, 2012 at 6:48 am #

    I love cheese. lol. enjoyed the post. I’m always looking for more food knowledge. Thanks! & I’ll try to check out this cheese soon!

  18. April 3, 2012 at 6:55 am #

    I like cheese …
    …it looks delicious

  19. April 3, 2012 at 7:04 am #

    As a cheese lover, I’m afraid I could never be monogamous to just one… 🙂

    • April 3, 2012 at 8:24 am #

      Hi Beyondanomie, I completely agree…no true cheese lover can have only one passion. Each cheese can play such different roles depending on the dish they may be served with. I love a good cave aged Gruyere with broccoli on roasted garlic on pizza:

      And pecorino romano is a great cheese that I love to finish a dish with.

      And don’t even get me started about a moldy goat cheese (Humboldt Fog) which I have found is amazing with fresh thyme.

      But for now, Grayson is a pretty good cheese that melts well, tastes great, and does not get lost among the other flavors when cooked with.

  20. April 3, 2012 at 7:20 am #

    Sorry but it’s not cheese… Come in france and i’ll show you what is cheese! 😉

    • April 3, 2012 at 8:10 am #

      Those are fighting words…haha I will agree France has some decent cheese, but I truly am amazed with this American beauty.

  21. April 3, 2012 at 7:44 am #

    Cheese rules!
    Great share!

  22. April 3, 2012 at 7:51 am #

    chees really delicious…its looking very testy.

  23. April 3, 2012 at 8:01 am #

    Not a cheese person but it does look quite good.


  24. April 3, 2012 at 8:03 am #

    I’ve heard of Grayson, but haven’t had the chance to try it. I’m definitely putting it on my list!

    • April 3, 2012 at 8:12 am #

      Yep, this is a cheese you have to try if you like stuff that really is powerful. It is going out of season right now, so you might have to wait 4-5 months, unless you can find some monger who has a nice little stock stored up.

  25. April 3, 2012 at 8:20 am #

    Do you mind if I quote a couple of your articles as long as I provide credit and sources back to your webpage? My blog site is in the exact same area of interest as yours and my visitors would definitely benefit from some of the information you present here. Please let me know if this okay with you. Thanks a lot!

    • April 3, 2012 at 2:10 pm #

      Please feel free to link back to my site

  26. April 3, 2012 at 8:31 am #

    OOHHH that sounds so good, I love cheese, wonder if I can get it here in Dublin

    • April 3, 2012 at 8:34 am #

      I am not sure if you can get Grayson is Dublin…I bet you could special order it. It really is good!

      But…there are some AMAZING cheddar style cheeses that I have tried that are from Ireland…You are very lucky to have those. They are a rare, and costly treat for me.

      • April 3, 2012 at 8:40 am #

        I know … I love cheddar, really mature ones and ohhh when they just crumble in your mouth bliss. Will keep my eyes open for Grayson and hopefully my taste buds will follow 🙂

  27. homedrugtestkit
    April 3, 2012 at 8:44 am #

    Thanks for alerting me to Grayson. I’m going to try to find it here on the west coast.

    • April 3, 2012 at 8:56 am #

      I am sure you can find it, I think even Whole Foods will bring it in if it is in season and you request their cheese monger. Of course you can always special order it too. But hey, you have some pretty good cheeses on the West Coast, I am a big fan of Humbolt Fog from Cypress Grove.

  28. April 3, 2012 at 8:49 am #

    That cheese looks so good it could be a slice of pie.

    • April 3, 2012 at 9:02 am #

      Ha, yep! I never thought it looked like a pie. But now that you mention it…it really does look like a slice of pie…or cake.
      For some reason, I am suddenly in the mood for cheesecake now.

  29. April 3, 2012 at 9:07 am #

    “The power of cheese.” … definitely.

    • April 3, 2012 at 9:46 am #

      You better believe it. Cheese is all powerful and has some amazing ability to make good food GREAT!

  30. April 3, 2012 at 10:06 am #

    Marble is the only cheese I need. It works perfectly with everything I eat, and looks great too!

  31. Carlie Chew
    April 3, 2012 at 10:25 am #

    Yumm! Thanks for sharing : )

  32. April 3, 2012 at 10:28 am #



  33. April 3, 2012 at 10:44 am #

    Sounds cool. Glad you haven’t fallen into the trap of thinking that something has to be exotic to be excellent, as I think that Western Culture is so often undervalued.

    Still I could never give up on Stilton!

  34. April 3, 2012 at 10:53 am #

    I want to be a cheese snob and I want some Grayson to help me get there. Looks and sounds delicious.

  35. April 3, 2012 at 10:53 am #

    I love it! I thought I was the only one!

  36. April 3, 2012 at 10:57 am #

    Your Blog entry makes me want to get on a plane from London. I want that cheese!!!!!

    Cheese lover.

    • April 3, 2012 at 11:16 am #

      America has some great cheese, but so does Europe. The cheddar from the UK is amazing!

      • April 3, 2012 at 11:18 am #

        Yes, I am blessed with unlimited cheddar. Applewood smoked cheddar is the best !!!

  37. April 3, 2012 at 11:01 am #

    Lover of the cheese:) Congrats on being FP!

    • April 3, 2012 at 11:15 am #

      Yep. this is cool. I have never been “freshly pressed” Thanks for reading!

  38. April 3, 2012 at 11:23 am #

    What a nice find and an enjoyable read too!

  39. April 3, 2012 at 11:24 am #

    thanks for dishing up a new cheese, appreciated

    • April 3, 2012 at 11:55 am #

      Thanks for reading! Seriously, check out this cheese.

      • April 3, 2012 at 12:27 pm #

        I will look for it here on the west coast, thanks for the tip.

  40. April 3, 2012 at 11:59 am #

    Sorry, don’t believe you. Life is too short for just one cheese! However, thanks for sharing, I may just have to check this little chunk of goodness out one day…

    • April 3, 2012 at 12:03 pm #

      To be honest, I agree. we need more than one cheese in our world…but this stuff is pretty amazing.

  41. April 3, 2012 at 12:05 pm #

    In North Italy, Friuli, we have Montasio and “Latteria”, the best Latteria I ate was from Montasio mountain.
    They took the cows on the plateau in June and from July you can ate the cheese they make, yellow, fat and tasty cheese! that kind of montasio is wery different from those montasio named they make in great factories, using milk from cows that have never seen the real green grass in their life.
    So we like very much President and Taleggio (here it is not so expensive as i think it is in America), Gorgonzola and Belpaese, “provolone dolce” and brie.
    In North Italy you can’t find american cheeses but I suppose they are tasty.

    • April 3, 2012 at 12:28 pm #

      Wow, thanks. You are lucky to have such good cheeses nearby and far cheaper. Many good cheese like Taleggio here in the USA are not cheap.

  42. maryfollowsthelamb
    April 3, 2012 at 12:08 pm #

    Your description has my mouth watering!

  43. April 3, 2012 at 12:33 pm #

    I’m not a fan of stinky cheese, but I’m from VA so I almost feel obligated to vouch for Grayson. I like to try new stuff a lot though. I go to the “Cheese Shop” here in Colonial Williamsburg a lot, and they have the BEST sandwiches. I almost always try something different….That being said, Grayson isn’t going on my next sandwhich =)

    • April 3, 2012 at 12:39 pm #

      Ok. fair enough. But it is nice to see your loyalty to your home-grown cheese! Mrs. Fed Up is not a stinky cheese fan either, and always gets frustrated when she comes home to a fridge full of cheese-funk.

  44. April 3, 2012 at 12:47 pm #

    Reblogged this on Things I grab, motley collection .

  45. April 3, 2012 at 12:50 pm #

    I wanna live in a house made of cheese, no wait that’s not really carefully thought out, however will i clean my place

  46. April 3, 2012 at 12:52 pm #

    Will have to try this! My husband and I are always stopping @ Whole Food to get new cheeses.

  47. April 3, 2012 at 12:54 pm #

    Will have to try this! My husband and I are always stopping @ Whole Food to grab new and exciting meats and cheeses.

  48. April 3, 2012 at 12:56 pm #

    You made a little typo: Comapred <=

    • April 3, 2012 at 1:34 pm #

      Thanks… spelling is never my strength…I suck math too.

  49. April 3, 2012 at 1:29 pm #

    Cheese NOT found at Wal-mart or pre-shredded in a plastic bag is the cheese for me. I’ve been through Galax many times. I’ll have to stop in for a cheese tasting on my next pass through.

    • April 3, 2012 at 1:38 pm #

      Processed, plastic bagged cheese and cheese from Walmart has its place, but it is a completely different food than “real” cheese. You really can never substitute one for the other. I usually try to pick up a nice chunk of unique cheese from the local shop once a week to use on meals where the cheese is the key player.

  50. budziak
    April 3, 2012 at 1:34 pm #

    mmm sounds yummy. My favorite is Cowgirl Creamery goat gouda, I love the crystallization in it. Someday I’ll have to do an East Coast cheese tour.

  51. alotonyourplate
    April 3, 2012 at 1:40 pm #

    I love this post! Def need to try this.

  52. troismommy
    April 3, 2012 at 1:57 pm #

    Hm, I’ll have to try this. I don’t know if we could live on one cheese alone, though. 🙂

  53. April 3, 2012 at 2:30 pm #

    Wasabi cheese, nuff said.

    • April 3, 2012 at 2:34 pm #

      Never heard of it…but I like wasabi, i like cheese…must be a great combo

      • April 4, 2012 at 1:06 am #

        Greatest combo ever. It’s delicious.

  54. April 3, 2012 at 2:36 pm #

    Freshly Pressed, well done. Its a great blog, cheese is the best. Iam no cheese buff, however I love the stuff. I cant stand the crap they call cheese in the supermarkets. I will take your advise and grab a lump of the cheese you described to us.
    Andy O.

    • April 3, 2012 at 2:45 pm #

      Yep thanks for reading. And try this cheese. It scary how tasty it is

  55. mkultra76
    April 3, 2012 at 3:09 pm #

    Looks like I will be stopping in soon at The Wine And Cheese Shop. Seriously, does it get any better than a store than specializes in wine and cheese?

  56. April 3, 2012 at 3:28 pm #

    Curious. Dutch boy, so well known with cheese.

  57. April 3, 2012 at 3:58 pm #

    Love cheese, grate blog, now following. Cheers Mr Fed Up 🙂

  58. April 3, 2012 at 4:50 pm #

    Oh man. Must try this cheese. My fave ever is smoked Gouda (pronounced the proper Dutch way, where the G sounds like a guttural H), but I love cheese like I love breathing air.

  59. April 3, 2012 at 5:12 pm #

    Good day very cool blog!! Guy .. Beautiful .. Wonderful .. I will bookmark your blog and take the feeds also?I am satisfied to find a lot of useful information right here within the post, we need work out more techniques on this regard, thanks for sharing. . . . . .

  60. Sarah D.
    April 3, 2012 at 5:26 pm #

    I’ll have to see if we can get this way up here in New England. Sounds really good — I like strong cheeses.

    Rautakky: Thanks for the link. The cheese sounds delicious, and I’m very intrigued by something called cloudberry jam, wow!

  61. April 3, 2012 at 5:30 pm #

    I love cheeses, and will be trying this one soon. 🙂 Thank you for posting.

  62. April 3, 2012 at 5:33 pm #

    sounds good, although 12 month Manchego is tops in my book, and if you are ever in Wisconsin fresh cheese curds, squeak and all are great too.

  63. April 3, 2012 at 6:20 pm #

    Mmm I’m tempted….but have you not tried Wookey Hole Cheddar?

    • April 3, 2012 at 10:02 pm #

      havent tried it yet…never seen it here in Louisiana

  64. April 3, 2012 at 6:26 pm #

    I really like Grayson, it’s pretty cool also that the family that makes this cheese has the last name of Feete! Try Hudson Red sometime from the Hudson Valley in NY. I write a lot about cheese and wine. Check out my blog for my 10 cheese you can’t live without page

    • April 3, 2012 at 10:00 pm #

      thanks for the recommendations. I will check out your site

  65. April 3, 2012 at 6:38 pm #

    I live in Virginia and now I gotta go find this cheese.

  66. April 3, 2012 at 6:43 pm #

    I haven’t had this cheese before. I mainly like blue cheeses, like the roaring 40’s 🙂

  67. April 3, 2012 at 6:56 pm #

    Great post. Have never seen this cheese before. It will be my mission to see if any stores around here carry it!

    • April 3, 2012 at 9:59 pm #

      If you like strong cheeses, you will love it…if not, I am sure your sous-chef will happily finish it off for you.

  68. April 3, 2012 at 7:15 pm #


    or Everona from Virginia if they still make it.

  69. April 3, 2012 at 7:17 pm #

    I don’t know that I have met a cheese I didn’t like! Gotta try this one! Congrats on being FP!

  70. April 3, 2012 at 7:46 pm #

    Whenever I stop into my local cheese shop, I gravitate toward the aromatic cheeses. And the cheese they’ve recommended to me more than once is Hooligan, an American stinky cheese made from raw milk. It’s called Hooligan from a farm in Connecticut. From the way you describe Grayson, it sounds like they might be similar.

    • April 3, 2012 at 9:14 pm #

      Wow, I am going to have to check this one out

  71. April 3, 2012 at 8:18 pm #

    Cheese will always be my weakness. I will check out Grayson.

  72. April 3, 2012 at 8:46 pm #

    That sounds SO amazing. Love the blog!

  73. April 3, 2012 at 11:19 pm #

    I’ve never tried this cheese…and now I will be in search of some! Thank you!

  74. purepencil
    April 4, 2012 at 12:14 am #

    I’m going to have to try this one out. As my husband would say, may the stink be with you… Great Post, and I’m now following.

  75. April 4, 2012 at 12:29 am #

    I’ll have to try Grayson–thanks for sharing this!

    Like some of the other commenters, I prefer smoked cheese (of any kind). But I have eaten Limburger–and found, just as you mention, that it tastes great, dispite the smell!

  76. April 4, 2012 at 12:35 am #

    Yummy…after reading this I am started looking my cheese supplied in my freezer

  77. April 4, 2012 at 12:41 am #

    Wow. So good to know this. I can’t wait to try it.

  78. April 4, 2012 at 1:47 am #

    yummy this cheese looks superb…..

  79. April 4, 2012 at 2:17 am #

    Yum YUm.. I’m a cheeseaholic!

  80. A day does not go by that I’m not putting cheese on, in ,or around something.
    I have never been a fan of Limburger. Finally I’m becoming a fan of Fetta. It always seemed to be to strong when I was younger.
    I will look for Grayson and give it a test.

    Great blog. I’ll be back.

  81. April 4, 2012 at 6:02 am #

    good taste with added cheese

  82. April 4, 2012 at 6:29 am #

    I love cheese! It’s good to read this

  83. April 4, 2012 at 7:07 am #

    Whenever I stop into my local cheese shop, I gravitate toward the aromatic cheeses. And the cheese they’ve recommended to me more than once is Hooligan, an American stinky cheese made from raw milk. It’s called Hooligan from a farm in Connecticut. From the way you describe Grayson

  84. April 4, 2012 at 7:56 am #

    Well I considered myself a little bit of a cheese expert and I’ve also spent over 4 years living the USA but I’ve never heard of this cheese! So thanks for the tip, next time I’m in the supermarket (England), I shall look out for this! 🙂

    • April 4, 2012 at 8:08 am #

      I am not sure if you can get it in England, but yes, this is really a good cheese.

      • April 4, 2012 at 8:42 am #

        Well I shall try my hardest and if I can’t, I shall pick some up when I’m visiting the USA in September 🙂

  85. April 4, 2012 at 8:38 am #

    Thanks for the cheese tip! Especially since this is a Virginia dairy and my husband and I are always looking for good local or Virginia farms/dairies/wineries to support! I too love the smelly cheeses. My husband and I love doing a wine and cheese night outside during warmer weather – and I always try to pick up new cheese

  86. April 4, 2012 at 8:48 am #

    I love cheese!! XDD So much so that it might just be a problem, lol. That picture totally looked like cheesecake at first though, so now you have got me craving that! Darn you! Hahaha.

  87. parwatisingari
    April 4, 2012 at 10:20 am #

    cheers to cheese, I pick my cheese from a cheese farm near by she has her own names for them. She has a great one with cumin and mint flavour.

  88. April 4, 2012 at 10:20 am #

    My mouth is literally watering- I love cheese so much that I smile at it. And do you know the best part of my cheese love affair? My husband hates cheese so he gives his permission.

    • April 4, 2012 at 10:40 am #

      haha. Mrs. Fed Up likes cheese, but not the stinky stuff…which means more for me!

  89. April 4, 2012 at 10:38 am #

    I love cheese. I live in a small town in South West France. I can just about get parmesan. Whilst I can find hundreds of very good French cheeses I do miss some of the UK favourites particularly a good Stilton. I am waiting for ‘The Cheese Shed’ to start delivering to mainland Europe although I am not sure this will be any time soon because of importing regulations:(. They have some fantastic looking cheese wedding cakes on their site. So – southfrance holidayvillas I expect you can bring me a taste back in September?

    • April 4, 2012 at 10:41 am #

      In Europe, you are all very lucky to have so many legendary cheese options.

      • April 4, 2012 at 10:46 am #

        Yes we are very lucky. I don’t remember having many options in the US but it has been nearly 30 years since I visited. I hope for your sake that things have changed.

  90. April 4, 2012 at 10:41 am #

    Great article! Hopefully I can find it in my local cheese store. Thanks for this!

  91. April 4, 2012 at 11:17 am #

    I’m a Dutchie, I just had to ‘like’ this post!

  92. April 4, 2012 at 1:01 pm #

    Sounds tasty! My boyfriend is really into trying different cheeses I’ll have to bring this to his attention 🙂

  93. April 4, 2012 at 1:12 pm #

    Good..i wil try this..i hate bread

  94. April 4, 2012 at 1:25 pm #

    cheesy post. yum yum

  95. April 4, 2012 at 1:58 pm #

    I’m such a cheese freak – I want to try this now.

  96. April 4, 2012 at 4:44 pm #

    Ouch! I guess I’m one of those with boring personal blogs… although I do occasionally write about food. Where can one get this cheese “gem”? Is it sold out of state?

    • April 4, 2012 at 4:57 pm #

      Specialty cheese shops carry it, and I hear that Whole Foods has gotten it before when it is in season. Seriously try this stuff, ask the local monger to bring it in. …and I nothing personal about the “boring blogs” statement… I am sure yours is awesome. But you need to write more about food

  97. morgenmaker
    April 4, 2012 at 5:09 pm #

    I love trying different cheeses and have never heard of this one. I’ll have to look for it here in Canada. It looks like a Gouda but obviously does’nt taste like one

    • April 4, 2012 at 9:46 pm #

      It has a much softer texture than a gouda. It really is like a Italian Telliagio.

  98. April 4, 2012 at 5:40 pm #

    okay, i personally HATE cheese but this one seems like a good one!!!

  99. April 4, 2012 at 6:54 pm #

    I am a cheese maniac! I am actually heading to Whole Foods tonight! We shall see if I am lucky enough to score some of this!

  100. cheryl
    April 4, 2012 at 8:39 pm #

    yes Yes YES on the Grayson! I just discovered it last fall. Also, check out Vermont’s Oma… I think it’s a Von Trapp cheese (yes THOSE Von Trapps) but it is also quite heavenly.

    • April 4, 2012 at 9:38 pm #

      wow, I will keep my eyes open for that one

  101. cheryl
    April 4, 2012 at 8:42 pm #

    Oh, geez!! I also HAVE to mention the Winnemere from Jasper Hill Farms. I do not share this. With. Anyone. Just me, a spoon, and this cheese…

  102. April 4, 2012 at 10:32 pm #

    Congrats on being Freshly Pressed!

    I love cheese as well. I may have had some Grayson, not sure. I had some particularity sticky cheese at my sister’s in Vienna, Virgina. Don’t remember the name. May have been purchased at Whole Foods.

    I also really like the ‘cave-aged’ Gruyere from Trader Joe’s.

  103. April 5, 2012 at 12:32 am #


  104. April 5, 2012 at 7:18 am #

    Yummmmmmmmmmmy! I like cheese very much. I just want to eat this picture, huh.

  105. Lori
    April 5, 2012 at 9:37 am #

    Ah Grayson! It is a staple at my favorite local Virginia winery – Linden Vineyards. It is amazing – especially with their Seyval!

  106. April 6, 2012 at 12:38 am #

    I’ve never even heard of it. Now I’ll have to go find some. 🙂
    “Crackers about Cheeeeese!”

  107. April 6, 2012 at 11:30 am #

    Love cheese. Would like to try that one day!!!

    • April 6, 2012 at 1:16 pm #

      It really is good. I have one nice chunk left in my fridge that I am saving…it is the last of the season’s batch

  108. April 9, 2012 at 11:10 am #

    I will have to see if I can find this. Cheese is a passion of mine. 😀

    • April 9, 2012 at 11:25 am #

      You will love this cheese if you like “funk”

  109. April 9, 2012 at 8:27 pm #

    I’ll look for this one the next time I go to the store. And I won’t forget the wine to go with it. Now all I need is a big porch swing and a baby sitter and I’ll be in heaven. Thanks for sharing your find. =)

    • April 9, 2012 at 8:48 pm #

      Haha. The simple things in life + a babysitter = perfect night.


  1. Freshly Hijacked « Angels Burn Faster - April 4, 2012

    […] The Only Cheese You’ll Ever Need […]

  2. Office Offences: Part One; WHAT THE HELL IS THAT? | Fed Up Food - April 19, 2012

    […] or at least toss them out before they turn into unidentifiable piles of mold. But fine, I eat stinky cheese and plenty of garlic, so I can deal with the smells of other people’s food…well at […]

  3. Carrots DON’T Have Kids | Fed Up Food - April 21, 2012

    […] a good deal.  BUT, I am willing to pay a premium for something that justifies it. A hand-crafted cheese or a sushi roll made with exotic ingredients for example. “Baby”  fruits and […]

  4. We DON’T Need No Stinking Imports | Fed Up Food - April 27, 2012

    […] made in Virginia by Meadow Creek Dairy. After getting addicted to Meadow Creek Dairy’s Grayson cheese, I needed to know if this was just a “one-hit-wonder,” OR  can OTHER […]

  5. This Is Something For EVERYONE | Fed Up Food - May 7, 2012

    […] It is easy to walk down the same grocery aisle each week and buy the same stuff. I am not saying there is anything wrong with that…I have a slight addiction to a particular cereal, and I always seem to grab many of the same products on each shopping trip. But we need to look beyond our staples and beyond the products we are already comfortable with, so that we can experience some truly tasty things. […]

  6. Rotten Luck | Fed Up Food - July 24, 2012

    […] is something I dread each  week…But no matter how risk-adverse I may be, in the search for quality cuisine, sometimes we all just need to stand strong in-spite of monumental odds. Share […]

  7. The Power of Cheese | Fed Up Food - August 10, 2012

    […] glorious cheese. One of those magical culinary ingredients that makes everything taste […]

  8. Quality Consumption from Friends of Fed Up | Fed Up Food - August 17, 2012

    […] recipe using a cheese that really impressed him. While you may LOVE my random posts about my cheese finding and crazy food combos using my favorite cheeses, Justin is a TRUE cheesemonger who is sure to […]

  9. Terrible Truffle Tradegy | Fed Up Food - October 10, 2012

    […] would increase and the aroma would be infused into the entire dish, just like when you heat a good cheese.  Well…cooking the truffles in with the rest of the pizza did make there be a noticeable […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: