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One cheese to rule them all - Page 13

post #181 of 445

Surprised nobody has mentioned provolone. Also, these guys make a really good chèvre (German/French border).

post #182 of 445
A few recent cheeses at home...

Rimrocker:
150

Asiago Pressato
186

Brillo di Vino
114

Natalie in Gray
197
Edited by Cary Grant - 1/6/12 at 4:02pm
post #183 of 445
201

Evalon- 2011 WCMA Best in Show.
Goat's Milk
Fig Loaf
post #184 of 445
Warning: Spoiler! (Click to show)
Quote:
Originally Posted by Cary Grant View Post

A few recent cheeses at home...
Rimrocker:
150
Asiago Pressato
186
Brillo di Vino
114
Natalie in Gray
197

these all look delish!
post #185 of 445
Quote:
Originally Posted by Kid Nickels View Post

Warning: Spoiler! (Click to show)
these all look delish!

The Brillo di Vino is by far the most interesting. The Asagio Pressato is more interesting for cooking while the Rimrocker and Natalie have better executions by other like cheeses; that's not to say they're bad, just more "typical".

I am plenty happy with a piece of aged Manchego like this 12mo selection from a couple of days ago.

180
post #186 of 445
A very young (and bland) Mimolette...
192
post #187 of 445

It all depends on what I am eating... if it is a calzone got to use Emmental. Stand alone, would be the award winning cheddar cheese from Cabot Co-op in Vermont. Don't get me wrong, Quebec has some world class cheddar also, I am just use to the eating the one from Vermont. Plus Quebec quite know for different kinds of cheeses also, there is about 80 different cheese makers in Quebec.

 

2011_clothbound_cheddar.jpg

post #188 of 445
anyone had Beecher's Flagship from Seattle? one of my newest faves!

526
post #189 of 445
Beecher's does a nice job. Not my favorite but very nice. That picture is actually of Flagship Reserve.
post #190 of 445
Quote:
Originally Posted by Cary Grant View Post

Beecher's does a nice job. Not my favorite but very nice. That picture is actually of Flagship Reserve.

right... I wasn't sure on the exact pic... I ate all the cheese I had so I just kop'd that from the web... it was Flagship Reserve. Is there also just a regular Flagship? sans Reserve?
post #191 of 445
Yup.

Flagship is a traditional cheddar aged 15 months. For Reserve, they're pickier about the curds and use the remnants/end of making curds. They make for a slightly drier cheese with more concentrated flavor. Reserve is also bandaged and air-aged, further concentrating the flavors. You can see the bandage in that pic.
post #192 of 445
hmmm... ok no wonder I like it. The flavor is definitely a bit more layered and complex. I like the harder texture and slightly drier, subtle flavor. It doesn't TASTE like a cheddar per se... but it's good!
post #193 of 445
Shepherds Ridge "Oliver's Reserve"
Shepherds-Ridge-Olivers-X2.jpg

Garrotxa
Garrotxa-X2.jpg
Garrotxa-2-X2.jpg
Garrotxa-3-X2.jpg
post #194 of 445
post #195 of 445
had some Epoisses today at the wine shop... a little Friday afternoon tasting action! Yum! smile.gif

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