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 10

post #136 of 445
anything made from breast milk.
post #137 of 445
Oh boy I wish I was good at remembering the names of cheeses I have had. I have become some what of a cheese snob thanks to the french side of my family. I am more of a goat cheese guy but will eat anything really. While in France some friends of mine hosted me for dinner at their place and knowing my love for goat cheese they had a platter of five different ones which where phenomenal. It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.
post #138 of 445
Quote:
Originally Posted by edinatlanta View Post
So how do yall dudes store cheese? Was thinking of getting a food saver or something like that just for cheese.


Check this, Ed: http://www.styleforum.net/showthread...storing+cheese

In general, try to just buy what you can eat fairly quickly. If you buy a whole cheese with an unbroken rind, keep it optimally for as long as you can and it will continue to age but be fairly happy. Unbroken rind usually = "still living". Opened rind = "dead and eat soon"

Depending on the cheese, vacuum sealing is an option but it will be best to just buy and eat what you need.
post #139 of 445
Quote:
Originally Posted by Cary Grant View Post
Check this, Ed: http://www.styleforum.net/showthread...storing+cheese

In general, try to just buy what you can eat fairly quickly. If you buy a whole cheese with an unbroken rind, keep it optimally for as long as you can and it will continue to age but be fairly happy. Unbroken rind usually = "still living". Opened rind = "dead and eat soon"

Depending on the cheese, vacuum sealing is an option but it will be best to just buy and eat what you need.

Thanks dude!
post #140 of 445
Quote:
Originally Posted by Jokerman View Post
It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.

I take your point, but to clarify for others, you CAN get many raw milk cheeses in the US but they have to be aged, so no raw milk FRESH cheese can legally be sold in the US. And recent changes by the Fed have made this even tougher.

The current regs require aging 60 days at a set temp (so no fresh raw milk cheese) and they must be labeled "made with raw milk/unpasteurized milk".

McCalman's writings on why the natural process of small, locally made cheeses, well cared for, are actually healthier are well worth the read.
post #141 of 445
Quote:
Originally Posted by edinatlanta View Post
Thanks dude!

You're welcome. If you really are/get into cheese, you learn eventually what a cheese past it's prime tastes like, just like a good wine or beer.

The majority of hand-cut cheese sold in the US is cut and shrink wrapped all at once... and thus sits there getting stale. And mostdon't mark an eat by date on it so most people have little concept of what a fresh cheese should taste like.
post #142 of 445
Ah, so many cheeses. How to pick my favourites.?Just got back from Greece, where I had some lovely fresh sheep milk cheeses - I have no idea what they were. Of course, you can't do much better than some of the higher grades of Papillion Roqueforts from France - much better than their standard one. For a sharp cheese, I'd never say no to a 6 year old Balderston cheddar, or some of the really, really old unpasteurized Goudas.
post #143 of 445
anything with apricots in it does not qualify for OneCheese® status.
post #144 of 445
Young Gouda or Edammer. That's all the cheese you'll ever need.
post #145 of 445
Quote:
Originally Posted by impolyt_one View Post
anything with apricots in it does not qualify for OneCheese® status.

true that. that shit and lemon stilton and all that is gross as hell. doesn't count as cheese.


Really liking this New Hampshire cheese Landaff lately. It's pretty much the welsch Caerphilly cheese but still really good. Also, the von trapp family's Oma (vermont) is really tasty as well and it's a good time for it.
post #146 of 445
Got a Shropshire blue last weekend. Excellent cheese.
post #147 of 445
Quote:
Originally Posted by Piobaire View Post
Got a Shropshire blue last weekend. Excellent cheese.

That IS a nice cheese.


Did a repeat of last week's all goat plate last night. This time the three were a fresh Toscano ripened with herb; Consider Bardwell's "Manchester" and, just for ChicagoRon , Capriole Julianna- a very nice fresh goat also with herbs. Plus a little cured meats, Medjool again, fresh raspberries...
post #148 of 445
love me some havarti jalapeño
post #149 of 445
Was curious to see what my new girlfriend thought my semen tasted like, she said "brie cheese" which i think was meant as a compliment needless to say I am a bit put off whenever I have brie now..
post #150 of 445
Quote:
Originally Posted by ma1 View Post
Was curious to see what my new girlfriend thought my semen tasted like, she said "brie cheese" which i think was meant as a compliment

needless to say I am a bit put off whenever I have brie now..

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