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One cheese to rule them all - Page 3

post #31 of 445
parrano is cheap and perfect. i was in love with barely buzzed for a while, but the amazing rind flavor doesn't really permeate the center, which makes a cut from the center kind of dull.
post #32 of 445
Alright, two.




-B
post #33 of 445
also props to Cowgirl Creamery - their delicious Red Hawk destroyed my apartment with odor back in the day when I had a studio.
post #34 of 445
IMO, Redhawk displays everything right, and everything wrong, with American cheeses. If I had to pick, Colton Bassett Stilton, or Stichelton. Or maybe Montgomery's Cheddar.
post #35 of 445
Quote:
Originally Posted by iammatt View Post
IMO, Redhawk displays everything right, and everything wrong, with American cheeses.

what do you mean?
post #36 of 445
Quote:
Originally Posted by iammatt View Post
Me? I don't even know the right people...
you ARE the right people. or, your people are the right people.
post #37 of 445
Cheese for dinner tonight. Includes a smoked blue from Wisconsin, a triple creme, cambazola, aged Beemster Gouda, aged Irish cheddar, Manchego, and a blue and "ashed" goat cheese. Some charcuterie (both homemade and imported) and a mousseline, fresh crusty bread and a bottle of 07 Loring RRV.
post #38 of 445
i could no more imagine life with one cheese than i could life with one wine. that said, the one cheese i always have in my refrigerator is parmigiano. funny, but that's true despite the fact i rarely eat it by itself.
post #39 of 445
Quote:
Originally Posted by gomestar View Post
what do you mean?
Well, I like Red Hawk, so don't take it as purely a critique. I never buy it, but friends do a lot, so I eat it a good deal. The good: Lots of flavor Very, very consistent Always available Really high quality milk Conscientious company Very market driven taste The bad: It never has enough age, both because they ship it to retailers too quickly, and because retailers cannot keep it on the shelf. Rather one dimensional. It is a stinky cheese, but it doesn't have much else as far as complexity. It is not subtle, whereas most washed rind cheeses are stinky but also have various nuances. It is too market driven. Triple cream, stinky, rich... kind of a cheese "connoisseur" checklist.
post #40 of 445
one of the best american washed-rind cheeses i've ever had was from los banos in california ... family dairy called peluso and they called it teleme. rice flour rind, normally sold underripe. but if hte right retailer got it and finished it to ripeness, it was awe-inspiring. i once spent a half-day tasting through the murray's cheese case and that was one of my favorites. son got out of the business, then got back into it and is operating under another name now, but can't remember what it is. probably could google frank peluso. very good guy.
post #41 of 445
Quote:
Originally Posted by foodguy View Post
i could no more imagine life with one cheese than i could life with one wine. that said, the one cheese i always have in my refrigerator is parmigiano. funny, but that's true despite the fact i rarely eat it by itself.

yep. same here. I always have it in the fridge, but i use it quite often.
post #42 of 445
Quote:
Originally Posted by Piobaire View Post
Cheese for dinner tonight. Includes a smoked blue from Wisconsin, a triple creme, cambazola, aged Beemster Gouda, aged Irish cheddar, Manchego, and a blue and "ashed" goat cheese. Some charcuterie (both homemade and imported) and a mousseline, fresh crusty bread and a bottle of 07 Loring RRV.
Ha! Me too. Have been buying and storing cheese for a while and decided to break some out to see what I had. Selection included: -Point Reyes Blue -Aged Beemster -Urner Mutschli -Mothais sur Feuille -Prosciutto -Genoa Salami -Fig Spread and...one of these...
Quote:
Originally Posted by Arrogant Bastard View Post
Mimolette vieille is mite-y good! http://en.wikipedia.org/wiki/Mimolette
Opened up a bottle of 2006 Goldeneye to go with.
post #43 of 445
Had cheese for sinner last night. A nice Black Diamond white cheddar from Canada and some Old Amsterdam from Holland. Served the cheese with a nice baguette with some good olive oil and balsamic vinegar and washed it all down with some Hop Juice from Two Brothers brewery.
post #44 of 445
English cheddar, if I had to choose.
post #45 of 445
Quote:
Originally Posted by Wallcloud View Post
Had cheese for sinner last night.

any one in particular?
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