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CG's Artisan & Farmstead Cheese Threak - Page 6

post #76 of 199
11/4/12 at 9:30am
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La Maison Alexis de Portneuf “Le Cendrillon” - Quebec

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post #77 of 199
11/5/12 at 8:06am
Quote:
Originally Posted by Cary Grant View Post

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

I see what you did there.......

CG, your blog is one of the few blogs out there that is legitimately helpful and provides lots of new information on the subject. Hope you turn this into a succesful book one day
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post #78 of 199
11/5/12 at 8:38am
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Tome de Chalosse - Bordeaux, France (Jean d'Alos affineur)



Edited by Cary Grant - 11/5/12 at 10:27am
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post #79 of 199
11/5/12 at 8:39am
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Quote:
Originally Posted by edmorel View Post

I see what you did there.......
CG, your blog is one of the few blogs out there that is legitimately helpful and provides lots of new information on the subject. Hope you turn this into a succesful book one day

Wow- thanks sincerely, Ed! shog[1].gif

How was that cheese, by the way?
Edited by Cary Grant - 11/5/12 at 1:30pm
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post #80 of 199
11/6/12 at 5:28am
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Shropshire Blue - Colston Bassett
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post #81 of 199
11/6/12 at 8:27am
Quote:
Originally Posted by Cary Grant View Post

Wow- thanks sincerely, Ed! shog[1].gif
How was that cheese, by the way?

very good, anything sharper available? that tome sounds like something up my alley
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post #82 of 199
11/6/12 at 8:53am
Thread Starter 
I've never found that true farmstead cheddars are as acidic/sharp as the brick cheese we have here (like Cabot or Tillamook at their sharpest. The Brit styles tend towards a bit musty-dusty and the sharpness is more "grassiness".

For sharpness- and it may be by favorite cheddar right now, Isle of Mull. Murray's should have it.
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post #83 of 199
11/6/12 at 9:01am
Quote:
Originally Posted by Cary Grant View Post

I've never found that true farmstead cheddars are as acidic/sharp as the brick cheese we have here (like Cabot or Tillamook at their sharpest. The Brit styles tend towards a bit musty-dusty and the sharpness is more "grassiness".
For sharpness- and it may be by favorite cheddar right now, Isle of Mull. Murray's should have it.

yeah, Murray's has it ($60/lb eek.gif)

what is this "whiskey distillery draff" ?
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post #84 of 199
11/6/12 at 9:07am
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I believe that's $30lb. The online quantities are by the 1/2 but the price is by pound.
http://www.murrayscheese.com/murray-s-cave-aged-isle-of-mull-cheddar.html

Draff is what's left of the grain after distillation. They use it as feed.
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post #85 of 199
11/12/12 at 4:06am
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A beautiful washed-rind, raw milk cheese from Spain. Similar to Raclette.
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post #86 of 199
11/18/12 at 1:13pm
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Chiriboga Blue, Bavaria
Really, really good blue. Ultra-creamy, mild and fresh. Not salty.

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post #87 of 199
11/19/12 at 4:11am
Thread Starter 
Appleby's Cheshire revisited.


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post #88 of 199
11/20/12 at 2:01am
Thread Starter 
Fiore Sardo Revisited


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post #89 of 199
11/20/12 at 3:17am
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For thise of you who enjoy Harbison. A journal on the making.
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post #90 of 199
11/20/12 at 8:25am
^ Very cool.

I think I tried a sample of the Harbison (it was definitely a Jasper Hill cheese that had been aged in wood) recently but it was sold by the wheel and I didn't need that much cheese.
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