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One cheese to rule them all - Page 17

post #241 of 445
3/2/12 at 4:44pm
Quote:
Originally Posted by itsstillmatt View Post

So, you know cheese very well. I would not say any given Montgomery's has been the very best cheese I've encountered. That would be reserved for a few very old comte's I've had abroad, and a few spectacular blues. Hoever, Montgomery's is clearly the most consistent great cheese I've ever had. Is the cheesemaker just that consistent, that good?

Eating Montgomery's in your honor tonight. tounge.gif
Along with red leicester and stichelton.
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post #242 of 445
3/3/12 at 1:00pm
Heublumen:
261
Ridiculously good.
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post #243 of 445
3/4/12 at 1:57pm
Old York Ewe's.
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post #244 of 445
3/6/12 at 12:18pm
434

Left: Toma Maccagno. The stink of Old Hob himslef but great meaty, svaory, buttery paste.
Right: Gorgonzola Piccante (Milan), creamy but more bite than most.
Center: Cremont (cow and goat, Vermont Creamery) Much like a typical fresh goat cheese but more funky nose and flavor.
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post #245 of 445
3/6/12 at 1:49pm
469
Left: fork, salad, knife. Center: glass of water. Far right: Heublumen, Comte, Stilton.
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post #246 of 445
3/6/12 at 2:22pm
Thanks.

/Rambo
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post #247 of 445
3/6/12 at 2:22pm
Drop the Stilton and eat Stichelton (IMO)
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post #248 of 445
3/6/12 at 2:25pm
I'd like to try it. Can't find it anywhere.
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post #249 of 445
3/6/12 at 2:48pm
Quote:
Originally Posted by mgm9128 View Post

I'd like to try it. Can't find it anywhere.

It's very good. Wherever tehy sell Neal's Yard stuff they should have it once in awhile. It is a really low production cheese. Even Cowgirl only gets it a few time a year. The other blue they do starting with an S (Strathburn or something) is good as well. Strong.
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post #250 of 445
3/6/12 at 2:56pm
I really hope some day I will enjoy blue cheese. I don't enjoy red smear that much either. I will get some Stichelton next time I visit Käse Thiele (IIRC like 450 cheeses, one of the best selections in Hamburg/northern Germany).
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post #251 of 445
3/6/12 at 2:57pm
It does get hard to find here in the Winter post milking season. Zingerman's says they still have it online. Best bet is to call Artisanal or Murrays and ask when it will come around again.

I know you can get Shropshire Blue now at Artisanal... but that's an altogether different beast.


If you ever spot Cabrales, grab a small amount to try. It'll sear your tongue but it grows on you.. Hell, at the right temp it'll grow on anything.
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post #252 of 445
3/6/12 at 3:03pm
Quote:
Originally Posted by b1os View Post

I really hope some day I will enjoy blue cheese. I don't enjoy red smear that much either. I will get some Stichelton next time I visit Käse Thiele (IIRC like 450 cheeses, one of the best selections in Hamburg/northern Germany).

It's certainly a learned taste, especially depending on how your palate reacts to the acidity.

A good way to ease in is to 1) choose a fattier, creamier blue, 2) serve with a tiny bit of light honey (very light/white... floral) and pair with a sparkling dessert white (muscat/moscato etc) ... or Port with some blues.

See what they have in true Piemonte Gorgonzola like "Gorgonzola Cremificato" - mild, less peppery.
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post #253 of 445
3/6/12 at 3:13pm
I can get Shropshire pretty regularly. It's one of my favorite blues. I'll ask about the Stichelton next time I'm at the cheese shop. I'm always wanting to try different blues, but I usually only see Stilton, Fourme D'Ambert, and Bleu d'Auvergne.
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post #254 of 445
3/6/12 at 3:13pm
Quote:
Originally Posted by Cary Grant View Post

It does get hard to find here in the Winter post milking season. Zingerman's says they still have it online. Best bet is to call Artisanal or Murrays and ask when it will come around again.
I know you can get Shropshire Blue now at Artisanal... but that's an altogether different beast.
If you ever spot Cabrales, grab a small amount to try. It'll sear your tongue but it grows on you.. Hell, at the right temp it'll grow on anything.

Wen is your cheese thing out here?
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post #255 of 445
3/6/12 at 8:03pm
Quote:
Originally Posted by mgm9128 View Post

I can get Shropshire pretty regularly. It's one of my favorite blues. I'll ask about the Stichelton next time I'm at the cheese shop. I'm always wanting to try different blues, but I usually only see Stilton, Fourme D'Ambert, and Bleu d'Auvergne.

Might also ask for Valdeon.
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