One cheese to rule them all - Page 7

That sucks dude. You were getting to the ponit where you consistently dropped some serious knowledge on that other thread.

I've had Stichelton... it's very buttery and creamy, but aside from being raw cow, it's also a blue cheese.

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.

Cacio di Pienza tonight. With a heavyish red Red Viper.

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.

no love for la tur: http://www.flickr.com/photos/discotheque/4197950999/

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

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)

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

question - any thoughts on the Epoisses they sell at Whole Foods where the first ingredients is blatantly "unpasteurized milk"?

Young Gouda.

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