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One cheese to rule them all

Discussion in 'Social Life, Food & Drink, Travel' started by Don Carlos, Jul 14, 2010.

  1. b1os

    b1os Well-Known Member

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    36 mo Comté. This one was just great.

    [​IMG]

    It's gone bad. Too yeasty and a little too much ammoniac.

    [​IMG]

    [​IMG]
     
  2. Cary Grant

    Cary Grant Well-Known Member

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    On that one you said was bad. Actually looks OK for what it's worth. May be just a bit damp. Leave it out for part of a day and dry it some and see. The core looks consistent and the rind doesn't appear damp.

    Some ammonia is normal in ripened, aged cheese. Sometimes it gets trapped in storage and just needs a bit of air.
     
  3. b1os

    b1os Well-Known Member

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    Yeah, I thought it looked fine, too. But it's much more -- unpleasantly -- yeasty than the last one. Thanks for the tip to dry it out. I'll try it.
     
  4. Cary Grant

    Cary Grant Well-Known Member

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    Eight hours into today's cheese class. 12 cheeses, 3 milks, 3 yogurts in vertical and horizontal tastings.

    Last three hours are cheese and wine pairings.
    And it's only day 1.
     
  5. indesertum

    indesertum Well-Known Member

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    damn where is this class?
     
  6. Cary Grant

    Cary Grant Well-Known Member

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  7. itsstillmatt

    itsstillmatt Well-Known Member

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    The wild and the pure.
    

    Have they mentioned in what way they are associated with Cheese Plus? It's my local cheese shop, and I believe they have something, if not ownership, in common.
     
  8. indesertum

    indesertum Well-Known Member

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    i want to move to san francisco
     
  9. Cary Grant

    Cary Grant Well-Known Member

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    Ray Bair owns Cheese Plus, coming from several years as director of cheese, wine, and specialty foods for Whole Foods Market. He speaks occasionally at the school. We'll be there Tuesday.

    The School is owned by Kiri Fisher and Daphne Zepos who bought it last year from Sara Vivenzio.

    [​IMG]
     
  10. Cary Grant

    Cary Grant Well-Known Member

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    On that plate at 12 and clockwise:

    l'amuse Gouda
    Aged Mimolette
    Epoisses
    Colston Bassett Stilton
    Gorgonzola Piccante
    Purple Haze
    Pierre Robert/Brillat Savarin
    Comté
     
  11. itsstillmatt

    itsstillmatt Well-Known Member

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    The wild and the pure.
    

    I'm interested to hear your impressions. I think it is probably at least as good as many of the more pretentious shops in SF. Nice people running it, too.
     
  12. Cary Grant

    Cary Grant Well-Known Member

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    Forgot to say, Matt, that the cheese school sort of started through classes Ray held at his shop, but there was never an ownership connection.
     
  13. Cary Grant

    Cary Grant Well-Known Member

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    Dropped in Saturday.
    Nice staff at the cheese case. Decent selection in good shape.
     
  14. Cary Grant

    Cary Grant Well-Known Member

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    [​IMG]

    Cowgirl curd, set this morning. Tastes a little like buttered popcorn albeit very light.
     
  15. Cary Grant

    Cary Grant Well-Known Member

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    [​IMG]

    Fromage Blanc (Cowgirl)
    Inverness (Cowgirl)
    Keen's
    Cabot cloth
    Asiago, aged
    Wagon Wheel (Cowgirl) - started out as an attempt at an Asiago Pressato.
    Red Hawk Julian Date 61 (Cowgirl) 5 days old
    Red Hawk Julian Date 73 (Cowgirl)
    21 days
    Red Hawk Julian Date 90 (Cowgirl) 
    30 days (when it is first sold/minimum age)

    Matt- some time you mentioned you felt that Cowgirl was selling too young. Here's a tip from Cheesemaker Maureen Cunnie:

    Each Cowgirl is stamped with a five digit number.
    1) batch of the day, a 0 means only batch made that day.
    2) creamery, 0=Point Reyes & 2=Petaluma
    3) Julian date (date made). Last three digits. "093" is today.

    Maureen's personal ideal for Tam, Red Hawk, Inverness, is around 40-45 days.

    Red Hawk made today meets her ideal, then, around day 133.
    So if you think +40 from the Julian...

    Perhaps your cheesemonger can flag you when they have them, or hold and age for you.
     
    Last edited: Apr 2, 2012
  16. Cary Grant

    Cary Grant Well-Known Member

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    [​IMG]

    Mt. Tam L-R:
    March 14th, distributor age
    March 7th, retailer age
    March 2nd, restaurant age (fully ripe)
     
  17. Cary Grant

    Cary Grant Well-Known Member

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    Last tasting/class at CSSF. Brilliant three days, made great industry connections. Ended witha perfect progression in pristine shape. All five represent leading lights in the young American cheesemaking culture.

    Humboldt Fog, Cypress Grove Chèvre

    Baserri, Barinaga Ranch

    Pleasant Ridge Reserve, Uplands Cheese Company

    Winnimere, Jasper Hill Farm

    Crater Lake Blue, Rogue Creamery


    The Winnimere was PERFECT. it's a challenging cheese as it varies by batch, depending on treatments, quality of the bark, etc. his was unctuous, smoky and plenty of spruce. Delicious.


    [​IMG]
     
    Last edited: Apr 3, 2012
  18. indesertum

    indesertum Well-Known Member

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    you work in the cheese industry?
     
  19. Cary Grant

    Cary Grant Well-Known Member

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    Hopefully within the next year or so dog willing. I curate and host occasional tastings for a friend's restaurant.
     
    Last edited: Apr 3, 2012
    1 person likes this.
  20. Cary Grant

    Cary Grant Well-Known Member

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    So long SF and thanks for all the cheese. Next month's cheese intensive: Portland.
     

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