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One cheese to rule them all - Page 18

post #256 of 445
263

Ros (extra aged)
Catalonia, sheep, pasteurized
post #257 of 445
Quote:
Originally Posted by itsstillmatt View Post

Wen is your cheese thing out here?

End of the month, first couple days of April.
post #258 of 445
Quote:
Originally Posted by Cary Grant View Post

263
Ros (extra aged)
Catalonia, sheep, pasteurized

What's the texture like on this one? It sort of looks like it would be crumbly.
post #259 of 445
Very dry, very hard. Will crumble if sliced too thin. Not unlike aged parmigiano but flakes more. Very hard and chewy like an ancient Gouda.
Edited by Cary Grant - 3/7/12 at 9:00am
post #260 of 445
Bonne Bouche with pistachios
469
post #261 of 445
263

263
post #262 of 445
Mmm, Heublumen. How do you like it?

I asked about Stichelton today. He said that the batches have been rather inconsistent over the past year, and he hasn't bought any because the quality is not what he's used to. Though, apparently, when it's good, it's really good.
post #263 of 445
It's a new cheese, they've outwardly said they're still tweaking the recipe. I'd not say it's quality issues but simply "change".
post #264 of 445
Went on a bit of a cheese shopping spree yesterday. Two highlights were Green HIll from Sweet Grass Dairy in Georgia, and Pluvius from Willapa Hills in Washington. The Green Hill is almost like Robiola Bosina. Very soft and buttery with a mild rind. The Pluvius seemed similar to Caerphilly. It has a nice tang and a good pasty semi soft texture. Both were from Beecher's. I also got a few cheeses from Bobolink at the Union Square Market. They're good, but almost too grassy.
post #265 of 445
Sweet Grass does fine work. If you can find their Asher Blue or Black Swan, give it a go.
post #266 of 445
Quote:
Originally Posted by mgm9128 View Post

Mmm, Heublumen. How do you like it?
It's very good. Something I can eat every day. Not too strong yet not boring.


Abondance. Good.

263

Comté Arnaud 36 mo... this is too fucking strong. Too salty. Can't enjoy. The 24 is very good.

263
post #267 of 445
Quote:
Originally Posted by b1os View Post

It's very good. Something I can eat every day. Not too strong yet not boring.
Abondance. Good.
263
Comté Arnaud 36 mo... this is too fucking strong. Too salty. Can't enjoy. The 24 is very good.
263

Agree on the 24 month Comte being very good. We're enjoying it this week after bringing some home from Laurent Dubois in Paris.
post #268 of 445
The 12-months-old one from Marcel Petite is great, too.
post #269 of 445
You can't handle a 36 month Comté? Prude.
post #270 of 445
Quote:
Originally Posted by mackmittonz View Post

Agree on the 24 month Comte being very good. We're enjoying it this week after bringing some home from Laurent Dubois in Paris.

Salty taste? Any ammonia on the nose?
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