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CG's Artisan & Farmstead Cheese Threak - Page 6

post #76 of 243
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La Maison Alexis de Portneuf “Le Cendrillon” - Quebec

post #77 of 243
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
post #78 of 243
Thread Starter 
Tome de Chalosse - Bordeaux, France (Jean d'Alos affineur)



Edited by Cary Grant - 11/5/12 at 10:27am
post #79 of 243
Thread Starter 
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
post #80 of 243
Thread Starter 
Shropshire Blue - Colston Bassett
post #81 of 243
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
post #82 of 243
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.
post #83 of 243
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" ?
post #84 of 243
Thread Starter 
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.
post #85 of 243
Thread Starter 
A beautiful washed-rind, raw milk cheese from Spain. Similar to Raclette.
post #86 of 243
Thread Starter 
Chiriboga Blue, Bavaria
Really, really good blue. Ultra-creamy, mild and fresh. Not salty.

post #87 of 243
Thread Starter 
Appleby's Cheshire revisited.


post #88 of 243
Thread Starter 
Fiore Sardo Revisited


post #89 of 243
Thread Starter 
For thise of you who enjoy Harbison. A journal on the making.
post #90 of 243
^ 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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