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CG's Artisan & Farmstead Cheese Threak - Page 4

post #46 of 243
Thread Starter 
Quote:
Originally Posted by edmorel View Post

that six year gouda looks sick!! I take it it's not for sale?

Only what she had at the shop in Madison I believe.
She ages a gouda 18mo's plus under the category "super" but it's nothing like this.

Roomano is a little similar- aged 3-4 years. Murray's has it.
post #47 of 243
Thread Starter 
Pastoral (Chicago- they do next day mail) has a five year: http://shop.pastoralartisan.com/index.php/cheese/five-year-gouda.html
As does Wegman's if they are anywhere in the city. Pastoral is a better bet.
post #48 of 243
Thread Starter 
Day #24: Mt. Tam - California

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post #49 of 243
Thread Starter 
Some of you will appreciate this thoughtful article on the growing extinction of France's heritage cheeses. Artisans are challenged at every turn to compete with the mass-produced and public whim.
Not to mention nonsensical challenges to raw milk.


Fromage under fire: Why French cheese faces extinction




Image © Rachel Bajada
post #50 of 243
Thread Starter 
Day #25: Red Rock - Wisconsin

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post #51 of 243
Thread Starter 
Day #26: Dunbarton Blue - Wisconsin
A cheddar-blue like the Red Rock above

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post #52 of 243
Quote:
Originally Posted by Cary Grant View Post

Trivia: Kerrygold is the umbrella brand now for marketing Irish dairy products globally- BIG company... the Irish Dairy Board.
A little larger than James Montgomery's handmade operation wink.gif

Nonetheless, Kerrygold makes good cheese.  To my mind it is the best of the large commercial cheesemakers.  Relatively inexpensive, and it lasts a long time, so we usually have some of their aged cheddar around the house for when we run out of fresh cheese.

post #53 of 243
Thread Starter 
Yup- nothing wrong with Kerrygold in terms of quality of product.
post #54 of 243
Thread Starter 
Day #27: Kingsley Clothbound Cheddar - Wisconsin

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post #55 of 243

Inspired by this thread, I'm going to take my daughter down to Pastoral today and get a selection of nice cheeses.  So many good choices...

 

They have the Ossau-Iraty and Pleasant Ridge Reserve, so we'll give those a try based on the recommendations here since we like those styles of cheese.


They also have Sar Vecchio, and we could use some parmigiano (style) cheese, but I didn't know that there was any good US production of this type of cheese.  Is the Sar Vecchio good?

 

Also, what about a blue?  They have the Stichelton, but I usually prefer blues that are creamier, like Cashel and Roaring Forties.  They have a couple of new (to me) American Cheeses for Cheese Month -- how about Point Reyes Blue or Cave Man Blue?

post #56 of 243
Thread Starter 
All the blues you mention are very good. Pt. Reyes might be the creamier of the bunch. They should have Rogue River now... it's a very limited cheese and more $$$ but it's outstanding.

They have "Up in Smoke" a goat cheese wrapped in maple leaves and smoked that's getting a lot of notice lately but I have yet to have it:

Sar vecchio- many people like it but I'd rather have the Italian like Cravero.
post #57 of 243
I can get cypress grove truffle tremor, purple haze, cowgirls mt tam, jasper hill Harbison. What to get?
post #58 of 243
Pt. Reyes Blue is so common here that it is easy to forget what a good cheese it is.
post #59 of 243
Rogue River is a delicious cheese. Easily my favorite domestic blue.

Lately, I've been getting very nice Vacherin Mont d'Or.
post #60 of 243
Thread Starter 
Quote:
Originally Posted by indesertum View Post

I can get cypress grove truffle tremor, purple haze, cowgirls mt tam, jasper hill Harbison. What to get?

Purple Haze is the rare cheese "with something on it/in it" I really like. It's fresh chevre dusted in lavender and fennel pollen. Great for crackers. Prefer it over the truffled cheese.

Mt. Tam is a solid triple cream. Straight-forward & rich. As long as it isn't too firm or verging on turning to a squishy mess- it's good.

Harbison- I've yet to have one that wowed me- overrated in my opinion.
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