Discussion in 'Social Life, Food & Drink, Travel' started by Cary Grant, Oct 11, 2012.
Ah- I thought it was both. This is more akin to aged comté in density and texture.
CG, have you had Mahon Sec or Sbrinz? I find myself gravitating much more to hard cheeses now and it sounds like I'd really love these. Curious what your thoughts are on them. I don't see them on the Murray's website though, which I would think means it's pretty tough to track them down in the states?
Mahon "sec" is just aged Mahon. Has to be aged at least 6 months. I've had it at around 9-12 mo's. Artisanal in NYC is aging it now. I'd expect it to be available soonish. Ask them.
I have had Sbrinz, aged about 3years if I recall. Nice- sorta like they crossed a cooked curd alpine style with Parmigiano. Artisanal has it as well but it's also aging and off sale. I'm not sure if anybody beyond Artisanal typically has it. It's among the most expensive and many shops can't handle cheeses priced at over $40 a pound. I'd guess a wheel of Sbrinz might be well north of $2000 wholesale.
Day #14 of American Cheese Month: Meadow Creek's Grayson.
If you like Taleggio or Livarot, you'll like this.
Day #15: Weybridge - Vermont
Day #16: O'Banon - Indiana
It's Capriole Farms' riff on the French Banon à la feuille, except that this one uses leaves soaked in bourbon.
Day #17" Rumiano Smoked Dry Jack - Crescent City, CA
Day #18: Bleu Mont Cheddar, Wisconsin
Brilliantly good, in the style of English farmhouse cheddar. Built his own cave on the farm for aging.
Day #19: San Andreas, Sonoma County
I had a Pennyroyal (the people from Navarro Vineyards) Bollie's Mollies (I swear one of the reasons I don't eat a lot of American cheese is the fakakta naming.) It was really nice. Quite bright in a balanced way.
So I picked up the Montgomery, the guy tells me the blue mold in the corner is not an issue and I can actually eat it if I like, will I die? Also, what type of wine will add to the cheese experience?
I generally drink whatever I was drinking before the cheese. That said, I don't like very tannic wines with Montgomery's or Parmesan. They are already slightly drying on the palate, but in a good way. With tannins it can feel like you are eating cotton balls. Eat the blue. It's part of what makes that cheese great. If you like beer, it probably goes very well.
Eat it all! Though not the rind... May have a bit of bandage remaining.
Beer and English cheddar are made for each other.
Stay away from the monster-hoppy styles. Something wheaty can work. Nutty ales, brown ales.... I'm not a stout fan but particularly dislike stouts and cheddar. Doppels on the creamy side can be nice.
I don't do wines and cheddars all that often but if they are fruity and not really dry they can work. A softer Italian Rosso can be nice.
Do you drink Port? Vintage can be good with cheddar.
I just came back from a great 48 hours in Wisconsin and brought back two rare treats I'll review soon.
I met the maker of Marieke Gouda, Marieke Penterman and scored a big chunk of her six year Gouda. First batch she ever made and oldest ever released. Deep butterscotch flavor.
Met Andy Hatch, maker of Pleasant Ridge Reserve plus Mike, the farmer that created it. It's Pleasant Ridge Reserve's 5th birthday. Andy made two enormous 80lb wheels of PR and aged a year. Cracked the wheel yesterday. The cheese is very different. Sweet, fudge and more moist. Almost a different cheese.
And met Chris Roelli, maker of Dunbarton Blue, Red Rock and Kingsley cheddar.
Have not had-
yeah, the naming... Americans and marketing sometimes...
Day #20: Tumbleweed - Pennsylvania
Raw cow's milk and kosher.
Separate names with a comma.