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One cheese to rule them all - Page 21

post #301 of 445
36 mo Comté. This one was just great.

263

It's gone bad. Too yeasty and a little too much ammoniac.

263

263
post #302 of 445
On that one you said was bad. Actually looks OK for what it's worth. May be just a bit damp. Leave it out for part of a day and dry it some and see. The core looks consistent and the rind doesn't appear damp.

Some ammonia is normal in ripened, aged cheese. Sometimes it gets trapped in storage and just needs a bit of air.
post #303 of 445
Yeah, I thought it looked fine, too. But it's much more -- unpleasantly -- yeasty than the last one. Thanks for the tip to dry it out. I'll try it.
post #304 of 445
Eight hours into today's cheese class. 12 cheeses, 3 milks, 3 yogurts in vertical and horizontal tastings.

Last three hours are cheese and wine pairings.
And it's only day 1.
post #305 of 445
damn where is this class?
post #306 of 445
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post #307 of 445
Quote:
Originally Posted by Cary Grant View Post

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Have they mentioned in what way they are associated with Cheese Plus? It's my local cheese shop, and I believe they have something, if not ownership, in common.
post #308 of 445
i want to move to san francisco
post #309 of 445
Ray Bair owns Cheese Plus, coming from several years as director of cheese, wine, and specialty foods for Whole Foods Market. He speaks occasionally at the school. We'll be there Tuesday.

The School is owned by Kiri Fisher and Daphne Zepos who bought it last year from Sara Vivenzio.

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post #310 of 445
On that plate at 12 and clockwise:

l'amuse Gouda
Aged Mimolette
Epoisses
Colston Bassett Stilton
Gorgonzola Piccante
Purple Haze
Pierre Robert/Brillat Savarin
Comté
post #311 of 445
Quote:
Originally Posted by Cary Grant View Post

Ray Bair owns Cheese Plus, coming from several years as director of cheese, wine, and specialty foods for Whole Foods Market. He speaks occasionally at the school. We'll be there Tuesday.

I'm interested to hear your impressions. I think it is probably at least as good as many of the more pretentious shops in SF. Nice people running it, too.
post #312 of 445
Forgot to say, Matt, that the cheese school sort of started through classes Ray held at his shop, but there was never an ownership connection.
post #313 of 445
Quote:
Originally Posted by itsstillmatt View Post

I'm interested to hear your impressions. I think it is probably at least as good as many of the more pretentious shops in SF. Nice people running it, too.

Dropped in Saturday.
Nice staff at the cheese case. Decent selection in good shape.
post #314 of 445
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Cowgirl curd, set this morning. Tastes a little like buttered popcorn albeit very light.
post #315 of 445
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Fromage Blanc (Cowgirl)
Inverness (Cowgirl)
Keen's
Cabot cloth
Asiago, aged
Wagon Wheel (Cowgirl) - started out as an attempt at an Asiago Pressato.
Red Hawk Julian Date 61 (Cowgirl) 5 days old
Red Hawk Julian Date 73 (Cowgirl)
21 days
Red Hawk Julian Date 90 (Cowgirl) 
30 days (when it is first sold/minimum age)

Matt- some time you mentioned you felt that Cowgirl was selling too young. Here's a tip from Cheesemaker Maureen Cunnie:

Each Cowgirl is stamped with a five digit number.
1) batch of the day, a 0 means only batch made that day.
2) creamery, 0=Point Reyes & 2=Petaluma
3) Julian date (date made). Last three digits. "093" is today.

Maureen's personal ideal for Tam, Red Hawk, Inverness, is around 40-45 days.

Red Hawk made today meets her ideal, then, around day 133.
So if you think +40 from the Julian...

Perhaps your cheesemonger can flag you when they have them, or hold and age for you.
Edited by Cary Grant - 4/2/12 at 7:22pm
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