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One cheese to rule them all - Page 28

post #406 of 445
I had Irish (IIRC) "Camembert" once. That was great. Actually, I think I've posted it here.
post #407 of 445
I'm not convinced I'd like even the "best" cam's... just not my style. But the lack of using raw milk here certainly is an issue. Now you have makers TRYING to make the cheese taste like mushroom when, if they could use proper milk, the cheese might naturally develop a good flavor of it's own.
post #408 of 445
I'm not sure whether the Irish "camembert" used raw milk.. could very well be. Maybe it was from them: http://www.cooleeney.com/our-cheeses.php
post #409 of 445
31 cheeses in 31 days begins! This is Hoja Santa- from Dallas. You eat the leaves. Matt- you should give this a try.


post #410 of 445
I have to give that one another try. I wasn't a huge fan of it the first time I had it, but the sample I had was sitting out for a while before I tried it. Granted I'm biased, because I'm annoyed that every single store in Houston sells their mozzarella instead of just making it themselves, and I'm sick of refrigerated mozzarella.
post #411 of 445
It's certainly different, with that sassafras-tasting leaf. A little goes a long way. It's interesting that they make this as it is a long way from mozzarella.
post #412 of 445
Day #2: Dante
Aged Sheep milk, made in Wisconsin.
More mild than farmstead aged manchego but I've never had a sheep milk cheese I didn't enjoy.

post #413 of 445
Day #3: Hook's Blue, Wisconsin
Dense and very creamy. Mild enough to eat plain by itself.

post #414 of 445
Day #4: Hidden Falls
Shepherd's Way Farm, MN

post #415 of 445
Day #5: Black River Blue, Wisconsin

post #416 of 445
Day #6: A big soft blob of very goaty Granite Ridge


post #417 of 445
Day #7: Marieke Gouda, Wisconsin

post #418 of 445
Quote:
This is Hoja Santa- from Dallas

Do you know Paula Lambert in Dallas? www.mozzco.com

If so, do you like her products?
post #419 of 445
I've not met Paula personally but have mutual colleagues who speak very well of her. The Hoja Santa is wonderful.

I've had her Crescenza, which is a nice, tart fresh cheese and Grassias which is also very nice; people I know who have both the grassias and the hojs santa tend to like the Grassias a bit more.
post #420 of 445
Day #8 Cowgirl Creamery, Petaluma
"Pierce Pt."


Edited by Cary Grant - 10/9/12 at 2:48am
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