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One cheese to rule them all - Page 26

post #376 of 445
The miles I go for good cheese ...

But Atlanta traffic is foo.gif
post #377 of 445
Took a chance that there would be reduced traffic and went to *

I was rewarded. Got this for me and a friend


Caveman blue, brillat savarin, gruyere and a vt washed. Cheddar that esacapes me. House cured salamis and their olive mix. Morello cherry preserves in the middle. I'm sure I violated some serving rules but whatever. Only finished the bs and meat. Have a ton of cheese and I'm leaving the country soon. Probably cheesed out for a bit, too. As much as I love cheese and charcuterie two successive Friday dinners is my limit.
post #378 of 445
post #379 of 445
The power of cheese > the power of fail
post #380 of 445
Anyone else headed to the ACS conference ?
post #381 of 445
I had hoped to but won't be able. With Daphne's passing, would have been a special time to be there.
Edited by Cary Grant - 7/8/12 at 6:29am
post #382 of 445
Last night's cheese course at Piccolo. Cheese was in perfect shape.


Front: Strache Di Capra – Italy
Harvest Moon Cheddar – Wisconsin
Valdeon – Spain
post #383 of 445
Quadrello di Bufala... much better than most Taleggio I've had, I I <3 Taleggio

post #384 of 445

Rolf Beeler Napf Bergkäse

post #385 of 445
Fiore Sardo - Sardinian Pecorino

post #386 of 445
How is it? I tried to get some at our local Italian wholesale (I think Hazan specifies it for pesto -- apparently it's mild so you can add a little more) but they didn't have any. However, we have a small Sardinian grocery store, they likely have some. Sardinian pancetta tastes great, btw.
post #387 of 445
post #388 of 445
Ok, so it is not as strong but more delicate in taste as "regular" pecorino vecchio, right?
post #389 of 445
Hard to compare. Large variations in the types.
I'd say they're similar. If anything, this particular sample was more complex if anything than a typical pecorino.
post #390 of 445
Lately, I've been eating a soft Pecorino. I can't recall the exact name, but it is a delicious cheese.

Had an interesting blue tonight. Grevenbroecker from Belgium. Quite nice on its own, if a bit strong. Better on bread with butter. Also, Époisses and Edelweiss.
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