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post #91 of 99
7/6/09 at 9:32pm
Quote:
Originally Posted by GQgeek View Post
I'm not buying anymore smelly cheese until i have a non-porous container that is absolutely airtight. Epoisse and the like smells the entire fridge up. It even gets in to the taste of the water. Nasty.


Don't be so small time -- buy a 2nd fridge just for the cheese.
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post #92 of 99
7/6/09 at 9:55pm
Quote:
Originally Posted by Roikins View Post
Don't be so small time -- buy a 2nd fridge just for the cheese.
2nd Fridge... that's barely a step above small-time. Add a second room to your wine cellar, travel to France, learn the ancient art of affinage, and purchase all your cheese un-aged so that you may perfect its flavor.
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post #93 of 99
7/6/09 at 10:32pm
Quote:
Originally Posted by ChicagoRon View Post
2nd Fridge... that's barely a step above small-time. Add a second room to your wine cellar, travel to France, learn the ancient art of affinage, and purchase all your cheese un-aged so that you may perfect its flavor.

Hahaha, in that case, forget a room... add a cave.
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post #94 of 99
7/6/09 at 10:38pm
Just bought and tried St. Andre for the first time this evening. It was... interesting. Tasted to me like brie but stronger.

Anyone have recommendations for other cheeses similar to a mild/medium gorgonzola?
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post #95 of 99
7/7/09 at 1:05am
Quote:
Originally Posted by NakedYoga View Post
Just bought and tried St. Andre for the first time this evening. It was... interesting. Tasted to me like brie but stronger. Anyone have recommendations for other cheeses similar to a mild/medium gorgonzola?
You might try one of the Stilton blends. The bleu is not as mild as gorgonzola (but it is pasteurized cow's milk, so still in the milder bleu range), and the cheddar or other cheese will calm it down a bit more.
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post #96 of 99
7/7/09 at 8:24am
Quote:
Originally Posted by NakedYoga View Post
Anyone have recommendations for other cheeses similar to a mild/medium gorgonzola?
Bleu de Bresse is pretty mild.
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post #97 of 99
7/7/09 at 12:20pm
Quote:
Originally Posted by GQgeek View Post
I'm not buying anymore smelly cheese until i have a non-porous container that is absolutely airtight. Epoisse and the like smells the entire fridge up. It even gets in to the taste of the water. Nasty.

Why do you have te be a big wuss about everything?

K
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post #98 of 99
7/7/09 at 1:13pm
Quote:
Originally Posted by gdl203 View Post
Bleu de Bresse is pretty mild.

A nice Stilton is also creamy and mild.

Btw, if you're looking for pairings, port and Sauternes are both great with blues. Either is considered a classic pairing.
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post #99 of 99
10/11/09 at 12:21am
I bought some Morbier today. After smelling it, I realize why it's named as such.
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