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One cheese to rule them all - Page 13

post #181 of 356
1/6/12 at 11:48am

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

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post #182 of 356
1/6/12 at 3:48pm
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
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post #183 of 356
1/9/12 at 4:51am
201

Evalon- 2011 WCMA Best in Show.
Goat's Milk
Fig Loaf
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post #184 of 356
1/9/12 at 7:15pm
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!
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post #185 of 356
1/10/12 at 9:56am
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
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post #186 of 356
1/11/12 at 5:10pm
A very young (and bland) Mimolette...
192
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post #187 of 356
1/11/12 at 8:13pm

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

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post #188 of 356
1/14/12 at 9:00pm
anyone had Beecher's Flagship from Seattle? one of my newest faves!

526
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post #189 of 356
1/15/12 at 4:29am
Beecher's does a nice job. Not my favorite but very nice. That picture is actually of Flagship Reserve.
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post #190 of 356
1/15/12 at 12:04pm
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?
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post #191 of 356
1/15/12 at 12:14pm
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.
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post #192 of 356
1/15/12 at 12:26pm
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!
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post #193 of 356
1/17/12 at 4:34pm
Shepherds Ridge "Oliver's Reserve"
Shepherds-Ridge-Olivers-X2.jpg

Garrotxa
Garrotxa-X2.jpg
Garrotxa-2-X2.jpg
Garrotxa-3-X2.jpg
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post #194 of 356
1/29/12 at 3:39pm
Shepherd's Way "Big Wood's Blue"
200
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post #195 of 356
2/3/12 at 6:40pm
had some Epoisses today at the wine shop... a little Friday afternoon tasting action! Yum! smile.gif

256
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