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One cheese to rule them all - Page 19

post #271 of 445
^Oi. I've eaten this chease. Pimp enough, huh?

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post #272 of 445

Roaring forties blue - mmmm

 

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post #273 of 445
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post #274 of 445
Quote:
Originally Posted by Cary Grant View Post

Salty taste? Any ammonia on the nose?

It's definitely salty and tastes almost like an ultra crisp piece of bacon in some ways (I'm the last person to claim that I have great tastebuds so take what I say with a grain of salt). There are tons of crystals so I've really enjoyed the texture. There's a slight bit of ammonia smell but I'm not sure if it's because I had it vacuum packed for a couple weeks from our Paris trip. I didn't recall as much ammonia smell when I sampled it in Paris. With that said, it's still really tasty.

I'm really missing the raw milk Petit Gaugry we ate the day before we left. The Laurent Dubois folks didn't think the Petit or Epoisses would survive the plain ride since they were both super ripe...
post #275 of 445
I asked because while an ancient Comte can probably be a bit salty- and it's so common a cheese that one Comte can be very different from another, if the ammonia is pretty strong AND the cheese is overly "salty" that's a sign of it having gone past ripe and heading south. It's much more of an issue with fresh cheeses and ripened cheeses. Those little pyraminds/bells of chevre can get there quickly.

Ammonia is tricky to detect though - a little bit might be noticeable on a bloomy rind, but when not sure, best to avoid.
post #276 of 445
Duh- Just noticed the Valencay above- that's the type I was saying if you taste salt and there's ammonia, it's bad. Many however just eat it figuring "isn't it supposed to be that way?"
post #277 of 445
And Oooh- never had the Sylvaner washed bloomy rind. Let us know how that is.
post #278 of 445
Well, the 36 Comté definitely is salty and has ammoniac. It's not good.

The younger Comtés I've had (Arnaud, Marcel Petite) didn't have any -- or hardly any -- crystals. The 36 had.
post #279 of 445
Quote:
Originally Posted by b1os View Post

Well, the 36 Comté definitely is salty and has ammoniac. It's not good.
The younger Comtés I've had (Arnaud, Marcel Petite) didn't have any -- or hardly any -- crystals. The 36 had.

Suspect it probably was much further along than it should have been. C'est la vie.


Speaking of washed rinds, Murray's just announced there new "cave master reserve": http://www.murrayscheese.com/prodinfo.asp?number=00000008825
It's McGarr's "Across the Pond" washed in Stout.
haven't had yet but told it's not for the faint-of-heart when it comes to stink.
post #280 of 445
Yea. Arnaud shouldn't have sold it. They better try each and every loaf!
The Riesling x Sylvaner-washed cheese is quite good.
post #281 of 445
Bergblumenkäse

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Rochebaran

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post #282 of 445
Wildspitz Bio, Reblochon, Salva Cremasco, Fourme D'Ambert
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post #283 of 445
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Not my favorite kinds of cheese.
post #284 of 445
Been having a lot of this lately:
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Very good after a night out or melted on chips / fries during games
post #285 of 445
Health inspectors made Picholine shut down it's cheese cave... though there was actually nothing wrong with it...


It's been operating without issue for 17 years. cloud.gif
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