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One cheese to rule them all - Page 8

post #106 of 445
another new favorite:
post #107 of 445
Quote:
Originally Posted by chronoaug View Post
are you sure, gomestar? I thought the epoisses there was pastuerized?

I am sure. I'll see if they still have it next time I am able to make it there.
post #108 of 445
Quote:
Originally Posted by gomestar View Post
I am sure. I'll see if they still have it next time I am able to make it there.
Pretty sure in the US you only can get a made for US epoisses much like the same cheese houses in france that make famous raw milk bries, camemberts and such also brie de meaux also make a pasteurized version for the US market. The box even says Fromage de Meaux on it instead. Though rouzaire family Brie de Nangis still says brie on the box despite being a "for US market" pasteurized version. I remember some cheeses like reblochon going through a bunch of problems. The original one was i think banned like a decade ago, then a good dummy one was sold for a long time and last winter the FDA axed that as well and i dunno what people are using at the moment. There are probably some reblochon clones out there cheese shops are still labeling as the original thing to move through it. I know delice du jura is pretty similar but pasteurized tl;dr: the fda and whiny overprotective US people are lame
post #109 of 445
As far as an everyday cheese goes, I still think aged English cheddar (read: Keen's or Montgomery) is the tops. But a salty Roquefort or nutty cave-aged gruyere are good choices, too.
post #110 of 445
Quote:
Originally Posted by chronoaug View Post
Pretty sure in the US you only can get a made for US epoisses

Yup. I'm a ware of a couple of folks who have managed to sneak in real, unpasteurized Epoisses (Berthaut) but they also have tails of losing $$ when shipments were caught.

I really champion McCalman's stand on this whole unpasteurized/pasteurized nonsense. And I fear the movements afoot even now in Europe to make pasteurized cheeses required there. We're going to lose real cheese if somebody doesn't wake up.



As for me this evening... brought home a little Vella Dry Jack and real (mixed milk) Cabrales for nibbling.
post #111 of 445
Quote:
Originally Posted by leftover_salmon View Post
As far as an everyday cheese goes, I still think aged English cheddar (read: Keen's or Montgomery) is the tops. But a salty Roquefort or nutty cave-aged gruyere are good choices, too.
You are a good man.
post #112 of 445
old cheddar. 8+ years. everything else is superfluous, even though I do love them all like a child.
post #113 of 445
Quote:
Originally Posted by Cary Grant View Post
As for me this evening... brought home a little Vella Dry Jack and real (mixed milk) Cabrales for nibbling.

Follow up from last night.

The Cabrales was SHARP! about as sharp as I've ever experienced from DO Cabrales. Placed square on your tongue it was like Chinese mustard. Really blasts the sour receptors on the side of your tongue. Kept away from that part of the tongue, it's very tangy, grassy, very rich. Lovely blue.

The Vella was the younger dry jack (~8 mo's). It was a bit on the rubbery and bland side. Not as interesting as the 24 month which, while considered one of the American artisan originals, I've always found just OK and not a great alternative to the best parmesano.
post #114 of 445
Quote:
Originally Posted by gdl203 View Post
Gruyere is severely underrated. Grâtiné gruyere is pretty awesome. Also, the combination of caramelized onions and melted gruyere is hard to beat.

Pomme de Terre Dauphinoise <drool>
post #115 of 445
Quote:
Originally Posted by Cary Grant View Post
Follow up from last night.

The Cabrales was SHARP! about as sharp as I've ever experienced from DO Cabrales. Placed square on your tongue it was like Chinese mustard. Really blasts the sour receptors on the side of your tongue. Kept away from that part of the tongue, it's very tangy, grassy, very rich. Lovely blue.

The Vella was the younger dry jack (~8 mo's). It was a bit on the rubbery and bland side. Not as interesting as the 24 month which, while considered one of the American artisan originals, I've always found just OK and not a great alternative to the best parmesano.

I've only had Cabrales a few times and am more familiar with Valdeon which is cow-goat and also rather sharp. Great on its own or in dishes/salad
post #116 of 445
Quote:
Originally Posted by chronoaug View Post
I've only had Cabrales a few times and am more familiar with Valdeon which is cow-goat and also rather sharp. Great on its own or in dishes/salad

Yeah- this particular Cabrales would make the Valdeon I've had cower in the corner.
post #117 of 445
Yea, there is a tiny spain groc store with iberico, seranno, belotta, and some cheeses as well. I thought i remember seeing a nice cabrales when i was there like 6 months ago. Will have to go back and check it out
post #118 of 445
Posted this in it's own thread/cross post.

http://www.nealsyarddairy.co.uk/films/index.html#1

As it leads to tasty Montgomery's and Stichelton in the end.
post #119 of 445
Is Valedon the same thing as Picos de Europa - Cow's milk blue cheese covered in vine leaves. A rich and creamy cheese with well spread blue moulds and a tangy taste similar to Roquefort. Cabrales is principally a cow's milk cheese, but with additions of goat and sheep's milk. Both descriptions from Patricia Michelson
post #120 of 445
To me nothing beats a triple cream brie. Man this stuff is good!
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