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One cheese to rule them all - Page 15

post #211 of 445

It's all about the Humboldt Fog.

post #212 of 445
Quote:
Originally Posted by sega18 View Post

It's all about the Humboldt Fog.

I do like the Humboldt Fog! Got some more Beecher's Flagship Reserve the other day but I'm saving it for the weekend... soon!
post #213 of 445
I tried the regular flagship the other day, it's good stuff. Not a huge fan of their macaroni and cheese though, but that might be because I make a similar one that's way better.
post #214 of 445
Quote:
Originally Posted by sega18 View Post

It's all about the Humboldt Fog.

I really appreciate Cypress' whimsy in naming their cheeses... sure, Humboldt is foggy... but it's also a nod to the area pot head history.
post #215 of 445
Quote:
Originally Posted by Cary Grant View Post

I really appreciate Cypress' whimsy in naming their cheeses... sure, Humboldt is foggy... but it's also a nod to the area pot head history.

as soon as it becomes legal we'll be seeing some very interesting cheeses indeed!
post #216 of 445
CG, aren't you in the Twin Cities? How the hell do you procure such an endless supply of dericious cheeses?
post #217 of 445
Quote:
Originally Posted by kwilkinson View Post

CG, aren't you in the Twin Cities? How the hell do you procure such an endless supply of dericious cheeses?

Heart of dairy-land, bro. About 200 makers within a couple hundred miles so sourcing is nearby.

The cheese shop scene is meager with a couple of exceptions:

Surdyk's in Minneapolis is pretty brilliant. It's not Neal's Yard but they maintain a broad and well-cared for selection. It's on the far side of the city from me but I make time for it.
France 44's shop is #2. Small selection but again well-cared for and knowledgeable staff. They have a second much smaller shop nearer my office that's good for a quick hit.

Then there are a couple of others. One local grocery maintains, uh MAINTAINED a pretty good selection but of course it's not cut to order and the quality has nose-dived of late.

I can source some things from my friends restaurant when they order.

Beyond that I order online from Artisanal or occasionally Murray's in New York.


If I can get the caysh together and stars align, I hope to open my own place. (Because I'm out of my mind).
post #218 of 445
Ascutney Mountain. A very fine alpine style from Vermont:

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Stichelton (aka true Stilton)
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post #219 of 445
Speaking of Stichelton... seriously good eats:

Roasted red pepper, carrot & tomato soup with crumbled bacon, crumbled stichelton and a bit of shredded apple.
post #220 of 445
A couple from this week. The goat Gouda was unremarkable. The Petit Espelette was passable, especially with quince.

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post #221 of 445
Xavier David's (Gérald Brun) Sainte-Maure de Touraine (AOP). Pretty good.

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post #222 of 445
PSA- last day of Artisanal's 15% off sale.
post #223 of 445
No photos but we had Humbolt Fog for the first time and really enjoyed it. Also a crumbly bleu from the Basque region and an aged unpasteurized gruyere which was incredible.
post #224 of 445
^^ Nice- Humboldt is consistently rewarding, and the difference in raw milk versus not in some cheeses is night and day.

Bleu de Brebis by chance?

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post #225 of 445
Quote:
Originally Posted by Cary Grant View Post

^^ Nice- Humboldt is consistently rewarding, and the difference in raw milk versus not in some cheeses is night and day.
Bleu de Brebis by chance?
234

That was it exactly and it was wonderful. We tried for a united nations of milk - sheep's for the blue, goat's for Humboldt and alpine cow for the gruyere. I was amazed by the nuttiness of the gruyere and how with age, the crystalline texture develops and flavour grows.
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