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CG's Artisan & Farmstead Cheese Threak - Page 18

post #256 of 300
Thread Starter 
I live to crush souls through cheese
post #257 of 300
Sigh. I've spent a few years tracking down Stichelton until I finally found it last summer (not that I was super actively searching for it, but whenever I was close to a nice cheesemonger I'd check). Guess I have a new target: Stawley.

I've forgotten the name and couldn't find it online but the flat, wide, ash-covered raw goat-milk cheese--high fat content, quite runny when ripe--is spectacular. I also love the less runny and milder (plus far more readily available) Selles-sur-Cher, but that other cheese is really great too. Anyone know its name?
post #258 of 300
Is that the one with the black stripe running through the middle?
post #259 of 300
Thread Starter 
Quote:
Originally Posted by b1os View Post

Sigh. I've spent a few years tracking down Stichelton until I finally found it last summer (not that I was super actively searching for it, but whenever I was close to a nice cheesemonger I'd check). Guess I have a new target: Stawley.

I've forgotten the name and couldn't find it online but the flat, wide, ash-covered raw goat-milk cheese--high fat content, quite runny when ripe--is spectacular. I also love the less runny and milder (plus far more readily available) Selles-sur-Cher, but that other cheese is really great too. Anyone know its name?

As you're in Europe, that couls be one of several French cheeses. Unfortunately, any French ash rind cheeses are virtually impossible to get stateside, including selles-sur-cher.
post #260 of 300
Thread Starter 
Quote:
Originally Posted by indesertum View Post

Is that the one with the black stripe running through the middle?

I think you're thinking of Morbier and similar cheeses.
post #261 of 300
It's Le Catal (not Cantal). Raw goat milk.
post #262 of 300
Been having a blast with our new girolle and a wheel of Tete de Moine cheese. We got a girolle with a marble base, which I put in the fridge, and cover dome so when we had folks over we could leave it out and they could make their own little cheese flowers. Very tasty, the shaving gives it texture, and it's kind of novel for most folks.

Really enjoying Shropshire Blue these days. So creamy and full bodied.
post #263 of 300
Thread Starter 
Whose Shropshire? Do you know?
post #264 of 300
Does Clawson sound right? It was gifted to me by a friend that's a chef. Well, not to me, but to my wife. We first tried it at his place and she loves it.
post #265 of 300
Thread Starter 
Long Clawson - yup.
post #266 of 300
CG, what blue would you say is most similar to Rogue River that is available year round? I tried it this fall for the first time and it was absolutely delicious drool.gif Completely lived up to the hype for me and I should've bought much more than I did. I've had Bayley Hazen from Jasper Hill which I loved, but was wondering if you had any other recommendations.
post #267 of 300
Thread Starter 
Quote:
Originally Posted by ac21686 View Post

CG, what blue would you say is most similar to Rogue River that is available year round? I tried it this fall for the first time and it was absolutely delicious drool.gif Completely lived up to the hype for me and I should've bought much more than I did. I've had Bayley Hazen from Jasper Hill which I loved, but was wondering if you had any other recommendations.

Just seeing this - RRB is pretty unique to go along with it's $$$$$$$$$$.

There are a few other leaf-wrapped blues around but most are nothing like RRB in flavor or texture. SHakerag Blue from Tennessee is wrapped in whisky-soaked leaves but it's more "barnyardy" in flavor.

The best French Roquefort like "Carles" is wet like RRB but often saltier.
post #268 of 300
Thread Starter 
A little cheese porn...












post #269 of 300
drool.gif
post #270 of 300
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