or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › One cheese to rule them all
New Posts  All Forums:Forum Nav:

One cheese to rule them all - Page 9

post #121 of 445
Quote:
Originally Posted by cairomerta View Post
To me nothing beats a triple cream brie. Man this stuff is good!

presidente or bust imo
post #122 of 445
Quote:
Originally Posted by culverwood View Post
Is Valedon the same thing as Picos de Europa - Cow's milk blue cheese covered in vine leaves.

Yes- same thing. Not vine leaves, however, if done traditionally, it'd be Sycamore/Plane tree leaves.

It's not as intense as Cabrales.
post #123 of 445


This stuff is pretty incredible.
post #124 of 445
Quote:
Originally Posted by KObalto View Post
Stupid me, I thought that since the raw milk cheese ban was partially lifted, you could get it here now. Since it is aged less than 60 days, it is still generally illegal here although this site claims to have the real thing here in the States:
http://www.dibruno.com/Detail.bok?no=642

Well, I finally ordered from DiBruno's and the cheese showed up at the office today. Sadly, the Epoisses is pasteurized but I also scored a raw milk Stichelton and a raw milk Keen's cheddar. I can't wait to try them although they are meant to be a prelude to Xmas dinner.
post #125 of 445
I love nearly every cheese and I could eat Raclette or Fondue every month. But I have to say my favorit cheese is a nice aged Gruyère.
post #126 of 445
epoisse -> holy shit fuck. it was seriously so intense. the person cutting a sample had to look away every 5 seconds. i could still taste it the next day any books you guys recommend? need something to help navigate the local cheese selections
post #127 of 445
Pont-l'Évêque, St. Andre, Roaring Forties, St. Marcellin, Vernier, Humboldt Fog.... so many good cheeses....
post #128 of 445
A really fine cheese board we put together Saturday evening:

All goat cheese board: Cyprus Grove's Purple Haze (fresh cheese with lavender and fennel pollen), French Pyrenees Caprinelle and Garrotxa.
Medjool dates, a puréed carrot/almond soup with creme fraiche and baguette, sliced thin and grilled on one side in olive oil.
post #129 of 445
Sounds Great CG - but where you are you should have access to Capriole which is >>> Cyprus Grove IMO. Seems like a good excuse to do a taste test! For me, I have a current obsession with Pave du Norde. It's exquisite.
post #130 of 445
My friend lives in Paris and can get a big hunk of Roquefort for like $5 at the local market. So jealous. I'm partial to Italian cheeses like Parmesan Reggiano & Pecorino Romano. Or whatever's on sale at Whole Foods
post #131 of 445
I had a bad Montgomery's Cheddar today. Too young, no crystallization. Sad.
post #132 of 445


/Not my picture
post #133 of 445
Quote:
Originally Posted by iammatt View Post
I had a bad Montgomery's Cheddar today. Too young, no crystallization. Sad.

That's been a complaint about Montgomery from time to time...
post #134 of 445
Quote:
Originally Posted by ChicagoRon View Post
Sounds Great CG - but where you are you should have access to Capriole which is >>> Cyprus Grove IMO. Seems like a good excuse to do a taste test!


For me, I have a current obsession with Pave du Norde. It's exquisite.

Cheers Ron- Capriole fresh is very good, very clean tasting. But Purple Haze is such a unique flavor combo... and the folks at Cyprus really are a good bunch.

Trivia: Cyprus was purchased by Emmi Switzerland in August. Some decried it as a local sell-out but all indications so far are that it provided the capital they needed and the product has not decreased in quality.

Ron: Have you had anything from Prairie Fruits in Champaign? Moonglow is onteresting.

http://www.prairiefruits.com/content/1044
post #135 of 445
So how do yall dudes store cheese? Was thinking of getting a food saver or something like that just for cheese.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › One cheese to rule them all