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CG's Artisan & Farmstead Cheese Threak

Discussion in 'Social Life, Food & Drink, Travel' started by Cary Grant, Oct 11, 2012.

  1. edinatlanta

    edinatlanta Well-Known Member

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    It does, yes. I guess I was looking for basic info about pairing cheese and non-cheeses! Now I know.


    BALLER.

    Now buy a Lambo.
     
    Last edited: Mar 1, 2013
  2. Cary Grant

    Cary Grant Well-Known Member

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    Knee deep in curds
  3. Cary Grant

    Cary Grant Well-Known Member

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    On the heels of the Swiss comparison I ran across this German Alpine-style cheese I'd never had. A new favorite- awesome cheese.

    Adelegger

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  4. edmorel

    edmorel Well-Known Member

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    that Maxx365 sounds like it is in my wheelhouse. Congrats on separating the bank from its money, I'd hate to think of the hoops you had to jump through to get those soulless pencil necks to agree.
     
  5. mgm9128

    mgm9128 Well-Known Member

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    Scharfe Maxx is awesome, as is Adelegger. Don't think I've tried the other two.
     
  6. Cary Grant

    Cary Grant Well-Known Member

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    :worship2:
     
  7. Cary Grant

    Cary Grant Well-Known Member

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    New cheese! From two Wisconsin comers. Delicious and very unusual. Cow & goat blend in a dry-jack style but I find it to be more of a cheddar blue.

    Ziege Zacke

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  8. edinatlanta

    edinatlanta Well-Known Member

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    CG, when are you opening up shop? If I'm ever in the great frozen north I'll pay you a visit.
     
  9. Cary Grant

    Cary Grant Well-Known Member

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    As soon as I can find a space. Had one but the deal stalled. Still looking.
     
  10. edmorel

    edmorel Well-Known Member

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    CG, you going to be wearing socks in the shop, right? :lookaround:
     
  11. Cary Grant

    Cary Grant Well-Known Member

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    I will embrace full-on suburban Midwest dressing, flannel shirt, dad jeans and cute socks with pictures of cheese, goats, etc.
    May grow a beard too.
     
  12. ama

    ama Well-Known Member

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    Like! :)
     
  13. Cary Grant

    Cary Grant Well-Known Member

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    Matt- hunt this one down. Fletcher reviewed it for the Chronicle last year so it is in the Bay- Cowgirl has had it at some point. Very nice.

    Lou Bergier Pichin. Italian toma style made in the kinara style. Rare.

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  14. itsstillmatt

    itsstillmatt Well-Known Member

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    OK. Will do. We had some wonderful Bleu de Termignon over the weekend.
     
  15. Cary Grant

    Cary Grant Well-Known Member

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    Last edited: Mar 10, 2013
  16. itsstillmatt

    itsstillmatt Well-Known Member

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    I got it at that place you sent me to. I guess it is pretty rare, because they were shocked anybody had heard of it. I had a recipe I was making that included a little, and the last time I was there I saw it out of the corner of my eye. After using what I needed, about 95% of what I bought was left, and we consumed a lot of that over two nights. It's really good. Texture is softer than cheddar, but it is not what you think of as blue cheese texture, or really blue cheese flavor.
     
  17. Cary Grant

    Cary Grant Well-Known Member

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    When I was in there I wanted something I could carry and eat that day so I didn't look closely at blues. Pity.
     
  18. Cary Grant

    Cary Grant Well-Known Member

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    Likely the only goat's milk blue from the British Isles.

    Harbourne Blue from Ticklemore

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  19. Cary Grant

    Cary Grant Well-Known Member

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  20. poorsod

    poorsod Well-Known Member

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    Have you had the Kiss Berner Muentschi? I think I'm single handedly eating up the stock from my local Whole Foods.
     
    Last edited: Mar 27, 2013

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