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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. Cary Grant

    Cary Grant Senior member

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    Only what she had at the shop in Madison I believe.
    She ages a gouda 18mo's plus under the category "super" but it's nothing like this.

    Roomano is a little similar- aged 3-4 years. Murray's has it.
     


  2. Cary Grant

    Cary Grant Senior member

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  3. Cary Grant

    Cary Grant Senior member

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  4. Cary Grant

    Cary Grant Senior member

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    Some of you will appreciate this thoughtful article on the growing extinction of France's heritage cheeses. Artisans are challenged at every turn to compete with the mass-produced and public whim.
    Not to mention nonsensical challenges to raw milk.


    Fromage under fire: Why French cheese faces extinction



    [​IMG]
    Image [​IMG] Rachel Bajada
     


  5. Cary Grant

    Cary Grant Senior member

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  6. Cary Grant

    Cary Grant Senior member

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    Day #26: Dunbarton Blue - Wisconsin
    A cheddar-blue like the Red Rock above

    [​IMG]
     


  7. apack

    apack Senior member

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    Nonetheless, Kerrygold makes good cheese. To my mind it is the best of the large commercial cheesemakers. Relatively inexpensive, and it lasts a long time, so we usually have some of their aged cheddar around the house for when we run out of fresh cheese.
     


  8. Cary Grant

    Cary Grant Senior member

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    Yup- nothing wrong with Kerrygold in terms of quality of product.
     


  9. Cary Grant

    Cary Grant Senior member

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    Last edited: Oct 27, 2012


  10. apack

    apack Senior member

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    Inspired by this thread, I'm going to take my daughter down to Pastoral today and get a selection of nice cheeses. So many good choices...

    They have the Ossau-Iraty and Pleasant Ridge Reserve, so we'll give those a try based on the recommendations here since we like those styles of cheese.

    They also have Sar Vecchio, and we could use some parmigiano (style) cheese, but I didn't know that there was any good US production of this type of cheese. Is the Sar Vecchio good?

    Also, what about a blue? They have the Stichelton, but I usually prefer blues that are creamier, like Cashel and Roaring Forties. They have a couple of new (to me) American Cheeses for Cheese Month -- how about Point Reyes Blue or Cave Man Blue?
     
    Last edited: Oct 27, 2012


  11. Cary Grant

    Cary Grant Senior member

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    All the blues you mention are very good. Pt. Reyes might be the creamier of the bunch. They should have Rogue River now... it's a very limited cheese and more $$$ but it's outstanding.

    They have "Up in Smoke" a goat cheese wrapped in maple leaves and smoked that's getting a lot of notice lately but I have yet to have it:

    Sar vecchio- many people like it but I'd rather have the Italian like Cravero.
     


  12. indesertum

    indesertum Senior member

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    I can get cypress grove truffle tremor, purple haze, cowgirls mt tam, jasper hill Harbison. What to get?
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Pt. Reyes Blue is so common here that it is easy to forget what a good cheese it is.
     


  14. mgm9128

    mgm9128 Senior member

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    Rogue River is a delicious cheese. Easily my favorite domestic blue.

    Lately, I've been getting very nice Vacherin Mont d'Or.
     
    Last edited: Oct 27, 2012


  15. Cary Grant

    Cary Grant Senior member

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    Purple Haze is the rare cheese "with something on it/in it" I really like. It's fresh chevre dusted in lavender and fennel pollen. Great for crackers. Prefer it over the truffled cheese.

    Mt. Tam is a solid triple cream. Straight-forward & rich. As long as it isn't too firm or verging on turning to a squishy mess- it's good.

    Harbison- I've yet to have one that wowed me- overrated in my opinion.
     


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