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CG's Artisan & Farmstead Cheese Threak - Page 5

post #61 of 192
10/27/12 at 4:59pm
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Quote:
Originally Posted by mgm9128 View Post

Rogue River is a delicious cheese. Easily my favorite domestic blue.
Lately, I've been getting very nice Vacherin Mont d'Or.

Eating it as we speak. This year's release is verging on salty and it's even grittier than I recall. But the blue flavor is excellent. Not my favorite but very good. Not sure it's worth the now very high-end price.
Edited by Cary Grant - 10/28/12 at 4:16pm
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post #62 of 192
10/28/12 at 7:26am
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Day #28: Pawlet - Consider Bardwell Farm VT

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post #63 of 192
10/28/12 at 11:15pm
This thread is making me so homesick for NYC and all the great cheese stores there, or the ones that will be left after tomorrow's hurricane. Cheese stores outside of NY do not seem to understand the concept of ripeness at all.
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post #64 of 192
10/29/12 at 4:24am
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Quote:
Originally Posted by alexg View Post

This thread is making me so homesick for NYC and all the great cheese stores there, or the ones that will be left after tomorrow's hurricane. Cheese stores outside of NY do not seem to understand the concept of ripeness at all.

Murray's and Artisanal have invested fortunes and years in order to develop their own affinage, and it really does (in the US market) require a very high density of customers to make that work.

The cut-to-order artisan/farmstead cheese movement is booming to the point where there are more/better shops across the country than ever and many take very good care of the cheese. But I get where you coming from. Is there no shop near you?
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post #65 of 192
10/29/12 at 4:29am
Thread Starter 
31 American Cheeses in 31 Days
Day #29: Flory's Truckle - Jamesport, Missouri, aged by Milton Creamery in Milton, Iowa

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post #66 of 192
10/29/12 at 6:53am
i really love your photos. the chiarascuro in your last one is gorgeous. how do you do the lighting?
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post #67 of 192
10/29/12 at 7:57am
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^^ Thanks.

I rely 90% on natural light and cobble the rest with found light sources... lamps, candles, small lights etc. I don't use a table tent, spots, never flash... I'm limited to basically just the camera plus PP.
Edited by Cary Grant - 10/29/12 at 2:42pm
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post #68 of 192
10/29/12 at 12:42pm
Quote:
Originally Posted by Cary Grant View Post

Murray's and Artisanal have invested fortunes and years in order to develop their own affinage, and it really does (in the US market) require a very high density of customers to make that work.
The cut-to-order artisan/farmstead cheese movement is booming to the point where there are more/better shops across the country than ever and many take very good care of the cheese. But I get where you coming from. Is there no shop near you?

I'm in Houston. Houston Dairymaids is decent, but they focus on Texas cheeses, which for the most part are very average. Central Market has an OK selection of imported cheeses, but they sell them pre-cut and at whatever stage of ripeness they happen to be. We actually also have a Murray's section in Kroeger, but the selection is pretty disappointing. There's nothing like a full Murray's, Artisanal, or Beecher's here, not to mention the smaller shops that get cheeses of questionable legality.
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post #69 of 192
10/29/12 at 2:42pm
Thread Starter 
Can't help you with Houston I'm afraid. At Central, ask them if they'll cut fresh for you, many shops will if you build a bit of a relationship with them.
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post #70 of 192
10/29/12 at 2:56pm
Purple haze is one of the most delicious things I've ever had. Thanks for the rec
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post #71 of 192
10/29/12 at 3:21pm
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Awesome- glad you liked it. Simple little cheese but it's rather perfect in its way.
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post #72 of 192
10/30/12 at 4:04am
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Penultimate day!
Day #30: Rogue River Blue - Central Point, Oregon
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post #73 of 192
10/30/12 at 8:43am
how much cheese do you eat in a day?
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post #74 of 192
10/30/12 at 9:07am
Thread Starter 
This month it's been much more. I try to keep it to about 3-6oz a day. More on days when shooting pics and tasting. I've had a few days where I ate little else but cheese peepwall[1].gif but that's atypical.

I'm also a gym rat so that helps wink.gif
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post #75 of 192
10/31/12 at 4:10am
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The final review for American Cheese Month.
Day #31: Rush Creek Reserve - Uplands Cheese Co., Dodgeville, Wisconsin.

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