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CG's Artisan & Farmstead Cheese Threak - Page 12

post #166 of 242
Thread Starter 
Quote:
Originally Posted by edmorel View Post

that Maxx365 sounds like it is in my wheelhouse. Congrats on separating the bank from its money, I'd hate to think of the hoops you had to jump through to get those soulless pencil necks to agree.

worship2.gif
post #167 of 242
Thread Starter 
New cheese! From two Wisconsin comers. Delicious and very unusual. Cow & goat blend in a dry-jack style but I find it to be more of a cheddar blue.

Ziege Zacke



post #168 of 242
CG, when are you opening up shop? If I'm ever in the great frozen north I'll pay you a visit.
post #169 of 242
Thread Starter 
As soon as I can find a space. Had one but the deal stalled. Still looking.
post #170 of 242
CG, you going to be wearing socks in the shop, right? lookaround.gif
post #171 of 242
Thread Starter 
I will embrace full-on suburban Midwest dressing, flannel shirt, dad jeans and cute socks with pictures of cheese, goats, etc.
May grow a beard too.
post #172 of 242
Quote:
Originally Posted by Cary Grant View Post

I will embrace full-on suburban Midwest dressing, flannel shirt, dad jeans and cute socks with pictures of cheese, goats, etc.
May grow a beard too.

Like! smile.gif
post #173 of 242
Thread Starter 
Matt- hunt this one down. Fletcher reviewed it for the Chronicle last year so it is in the Bay- Cowgirl has had it at some point. Very nice.

Lou Bergier Pichin. Italian toma style made in the kinara style. Rare.


post #174 of 242
OK. Will do. We had some wonderful Bleu de Termignon over the weekend.
post #175 of 242
Thread Starter 
I've never had it- looks like it might be ala a cheddar blue in terms of texture and natural molds...

http://www.davidlebovitz.com/2010/03/bleu-cheese-blue-cheese-french/

I'm finally getting around to ordering Robuchon's French Cheese Guide.
post #176 of 242
I got it at that place you sent me to. I guess it is pretty rare, because they were shocked anybody had heard of it. I had a recipe I was making that included a little, and the last time I was there I saw it out of the corner of my eye. After using what I needed, about 95% of what I bought was left, and we consumed a lot of that over two nights. It's really good. Texture is softer than cheddar, but it is not what you think of as blue cheese texture, or really blue cheese flavor.
post #177 of 242
Thread Starter 
When I was in there I wanted something I could carry and eat that day so I didn't look closely at blues. Pity.
post #178 of 242
Thread Starter 
Likely the only goat's milk blue from the British Isles.

Harbourne Blue from Ticklemore

post #179 of 242
Thread Starter 
Two from Pholia Farm in Oregon.

Hillis Peak and Covered Bridge




post #180 of 242
Have you had the Kiss Berner Muentschi? I think I'm single handedly eating up the stock from my local Whole Foods.
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