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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    Eating it as we speak. This year's release is verging on salty and it's even grittier than I recall. But the blue flavor is excellent. Not my favorite but very good. Not sure it's worth the now very high-end price.
     
    Last edited: Oct 28, 2012


  2. Cary Grant

    Cary Grant Senior member

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    Day #28: Pawlet - Consider Bardwell Farm VT

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  3. alexg

    alexg Senior member

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    This thread is making me so homesick for NYC and all the great cheese stores there, or the ones that will be left after tomorrow's hurricane. Cheese stores outside of NY do not seem to understand the concept of ripeness at all.
     


  4. Cary Grant

    Cary Grant Senior member

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    Murray's and Artisanal have invested fortunes and years in order to develop their own affinage, and it really does (in the US market) require a very high density of customers to make that work.

    The cut-to-order artisan/farmstead cheese movement is booming to the point where there are more/better shops across the country than ever and many take very good care of the cheese. But I get where you coming from. Is there no shop near you?
     


  5. Cary Grant

    Cary Grant Senior member

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    31 American Cheeses in 31 Days
    Day #29: Flory's Truckle - Jamesport, Missouri, aged by Milton Creamery in Milton, Iowa

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    Last edited: Oct 29, 2012


  6. indesertum

    indesertum Senior member

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    i really love your photos. the chiarascuro in your last one is gorgeous. how do you do the lighting?
     
    Last edited: Oct 29, 2012


  7. Cary Grant

    Cary Grant Senior member

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    ^^ Thanks.

    I rely 90% on natural light and cobble the rest with found light sources... lamps, candles, small lights etc. I don't use a table tent, spots, never flash... I'm limited to basically just the camera plus PP.
     
    Last edited: Oct 29, 2012


  8. alexg

    alexg Senior member

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    I'm in Houston. Houston Dairymaids is decent, but they focus on Texas cheeses, which for the most part are very average. Central Market has an OK selection of imported cheeses, but they sell them pre-cut and at whatever stage of ripeness they happen to be. We actually also have a Murray's section in Kroeger, but the selection is pretty disappointing. There's nothing like a full Murray's, Artisanal, or Beecher's here, not to mention the smaller shops that get cheeses of questionable legality.
     


  9. Cary Grant

    Cary Grant Senior member

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    Can't help you with Houston I'm afraid. At Central, ask them if they'll cut fresh for you, many shops will if you build a bit of a relationship with them.
     


  10. indesertum

    indesertum Senior member

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    Purple haze is one of the most delicious things I've ever had. Thanks for the rec
     


  11. Cary Grant

    Cary Grant Senior member

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    Awesome- glad you liked it. Simple little cheese but it's rather perfect in its way.
     


  12. Cary Grant

    Cary Grant Senior member

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  13. indesertum

    indesertum Senior member

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    how much cheese do you eat in a day?
     


  14. Cary Grant

    Cary Grant Senior member

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    This month it's been much more. I try to keep it to about 3-6oz a day. More on days when shooting pics and tasting. I've had a few days where I ate little else but cheese :hide: but that's atypical.

    I'm also a gym rat so that helps ;)
     


  15. Cary Grant

    Cary Grant Senior member

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    The final review for American Cheese Month.
    Day #31: Rush Creek Reserve - Uplands Cheese Co., Dodgeville, Wisconsin.

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