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One cheese to rule them all - Page 4

post #46 of 445
Quote:
Originally Posted by iammatt View Post
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.

This is a very keen observation, Matt. Proper affinage and the resource expense that comes with it have not been propoerly embraced here.
post #47 of 445
of course matt's right. most cheese stores in this country still sell pre-cut and wrapped cheeses. but matt, do you notice a difference at places cowgirl runs? ferry plaza, the pt. reyes store? and though i'm sure you break out in hives when you get within 10 blocks of it, the cheese board? if i'm not mistaken, traditionally in europe the job of finishing the cheeses is done primarily by the market, not the producer (this is, of course, a curve, as one could argue "finishing" starts at milking).
post #48 of 445
Quote:
Originally Posted by foodguy View Post
of course matt's right. most cheese stores in this country still sell pre-cut and wrapped cheeses. but matt, do you notice a difference at places cowgirl runs? ferry plaza, the pt. reyes store? and though i'm sure you break out in hives when you get within 10 blocks of it, the cheese board? if i'm not mistaken, traditionally in europe the job of finishing the cheeses is done primarily by the market, not the producer (this is, of course, a curve, as one could argue "finishing" starts at milking).
My experience is that the cheese board, which I love, has the best aged cheese in the bay area. Still nobody ages redhawk. It sells before it has the chance to age. I haven't been to the Marin store, bit the ferry plaza store, which I have grown to detest, definitely has the youngest redhawk. He'll, it is not unusual to see them sell round after round while you wait for one of the assholes, err cheesemongers, struggle to cut a piece of montgomery's for you.
post #49 of 445
Quote:
Originally Posted by voxsartoria View Post
- B
+1
post #50 of 445
Quote:
Originally Posted by iammatt View Post
My experience is that the cheese board, which I love, has the best aged cheese in the bay area.

cheese-eating socialist!
post #51 of 445
Where do i find mimolette, looks great.

Would a whole foods carry it, or is it a more cheese specialty shop kinda-thing.


Thanks
post #52 of 445
Mimolette is pretty much everywhere that would have cheeses other than the square sliced ones. Aged mimolette is a bit harder to find though - maybe WF, more likely a proper cheese shop.
post #53 of 445
If you don't live in a large city with a good food culture, www.igourmet.com can really help with the cheese selection. Aged mimolette is on there. Cantaloupe cheese
post #54 of 445
Quote:
Originally Posted by Piobaire View Post
If you don't live in a large city with a good food culture, www.igourmet.com can really help with the cheese selection. Aged mimolette is on there. Cantaloupe cheese

I've also ordered cheese and other things from Gourmet Library, which is affiliated with Wine Library. In fact during one recent episode of WLTV, Gary V. had the head of GL on and they did some cheese/wine pairings.

I've enjoyed everything I've ordered from them. They are very helpful with suggestions as well. Doesn't look like they have any mimolette in stock right now though.

I bought my mimolette at a specialty grocery store in town that has a good artisanal cheese selection.
post #55 of 445
Quote:
Originally Posted by foodguy View Post
cheese-eating socialist!
I'm kind of like one of those Berkeley socialists but better dressed and without the socialist part. And it is cheese eating surrender monkey to you, sir.
post #56 of 445
All this cheese talk made me hop over to the cheese shop this afternoon.... just in time for the Neal's Yard Lincolnshire Poacher wheel to show up. 2 yr old. Tasty!
post #57 of 445
burrata
post #58 of 445
Venezuelan Beaver Cheese?
Not today, sir.
post #59 of 445
Quote:
Originally Posted by iammatt View Post
If only we could get the real thing...

Another vote for Epoisses. What do you mean the real thing? I thought we were getting the real thing in the States now?
post #60 of 445
Quote:
Originally Posted by KObalto View Post
Another vote for Epoisses. What do you mean the real thing? I thought we were getting the real thing in the States now?

I think he meant raw milk Epoisses, not the pasteurized milk version that's authorized for sale in the US.
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