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One cheese to rule them all - Page 7

post #91 of 445
Quote:
Originally Posted by chronoaug View Post
I honestly haven't eaten much cheese in the past few months unless it's something new i haven't tried. So i still eat it a fair amount but usually just a bite or two to get the flavor profile of something i haven't had. Never do a cheese wine bread type dinner thing anymore as i used to more often. I'm sure a lot of it is the heat. Once it gets cooler i can see myself doing it more again.

That sucks dude. You were getting to the ponit where you consistently dropped some serious knowledge on that other thread.
Quote:
Originally Posted by foodguy View Post
my daughter went to college up there and if y ou have to ask what is making those goats happy, you probably don't know much about humboldt county.
post #92 of 445
Quote:
Originally Posted by KObalto View Post
I have heard the raw milk Stilton is amazing. I haven't been able to nab any yet, but at one point Whole Foods in Manhattan was offering it. It's marketed as Stichelton.


I've had Stichelton... it's very buttery and creamy, but aside from being raw cow, it's also a blue cheese.
post #93 of 445
Quote:
Originally Posted by kwilkinson View Post
That sucks dude. You were getting to the ponit where you consistently dropped some serious knowledge on that other thread.
Well, my knowledge hasn't gone anywhere and continues to grow in terms of new cheeses tried and mentally cataloging but i just don't eat large quantities much these days Even england doesn't really make raw milk stilton these days. In 1989 they decided to use pasteurized milk (and vegetable rennet if i recall). Anyone after that that uses animal rennet or unpasteurized milk can't use the name stilton which is why you see stichleton. I do remember hearing talks that they were probably going to go back to using animal rennet in the future though which is a good thing (from what i hear as i obviously was not around in the 80s to have raw animal stilton). Not sure when the eta is on that. Just heard it from a guy who works for Neil's Yard back in february. Lots of raw milk cheeses in the US so unless it's a fresher cheese like a mozzarella, brie, most triple cremes, other soft ripened cheese, young chevre, etc... you can find it unpasteurized same as overseas. US FDA rules are keeping the raw milk versions of the cheeses i mentioned overseas still so we get the pasteurized ones. Those are the only kinds of cheeses that are different really.
post #94 of 445
Cacio di Pienza tonight. With a heavyish red Red Viper.
post #95 of 445
When the weather gets cool, I think I'm going to try smoking some cheese.
post #96 of 445
Quote:
Originally Posted by Piobaire View Post
When the weather gets cool, I think I'm going to try smoking some cheese.

Wow. You have a set-up for this? Or improv somehow.
post #97 of 445
Quote:
Originally Posted by Britalian View Post
Wow. You have a set-up for this? Or improv somehow.



post #98 of 445
Quote:
Originally Posted by Piobaire View Post



post #99 of 445
post #100 of 445
La tur is really lovely when it's well ripened. If too young it's a bit mild for me. It's really nice when ripe and at room temp though. I have been doing halloumi which is always a fun summer thing when you go to bbqs and friends haven't had it before. Can marinate it however you like. A nice tangy/hot bbq sauce is always fun. Atalanta is a solid brand available most places. I prefer Mt. Vikos as it's very tasty and also a local massachusetts product
post #101 of 445
Quote:
Originally Posted by Arrogant Bastard View Post
I've already ordered 12 identical wheels of mimolette custom made for me.

Are you opening a cheese shop?
WTF are you going to do with 12 wheels of cheese?
This is prob. a year's worth of cheese (assuming you eat 1/4 lb a day)
post #102 of 445
Quote:
Originally Posted by Piobaire View Post
When the weather gets cool, I think I'm going to try smoking some cheese.

I couldn't wait for cool weather. I had to smoke some pork bellies, to finish the bacon making process, so I did some Swiss cheese. I picked it as a low moisture, semi-hard cheese that I figure would stand up to the process well. Used hickory. Turned out
post #103 of 445
Quote:
Originally Posted by gdl203 View Post
I think he meant raw milk Epoisses, not the pasteurized milk version that's authorized for sale in the US.

Quote:
Originally Posted by KObalto View Post
Stupid me, I thought that since the raw milk cheese ban was partially lifted, you could get it here now. Since it is aged less than 60 days, it is still generally illegal here although this site claims to have the real thing here in the States:
http://www.dibruno.com/Detail.bok?no=642

Quote:
Originally Posted by foodguy View Post
that stuff has always been around if you were in the right city and knew where to look. it was funny, some cheese stores (no names) even put on their cheese boards "cru lait", i guess the health inspectors didn't read french.

question - any thoughts on the Epoisses they sell at Whole Foods where the first ingredients is blatantly "unpasteurized milk"?
post #104 of 445
Young Gouda.
post #105 of 445
are you sure, gomestar? I thought the epoisses there was pastuerized? To foodguy. They're slowly closing some of the old loopholes. Sometimes some small family cheeseshops might have a small supply of "too young" (buy US standards) raw cheeses that are illegal here but it seems to be dwindling. Unless you have a connection it's tough now unfortunately. Stupid fda
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