Discussion in 'Social Life, Food & Drink, Travel' started by Cary Grant, Oct 11, 2012.
La Maison Alexis de Portneuf “Le Cendrillon” - Quebec
I see what you did there.......
CG, your blog is one of the few blogs out there that is legitimately helpful and provides lots of new information on the subject. Hope you turn this into a succesful book one day
Tome de Chalosse - Bordeaux, France (Jean d'Alos affineur)
Wow- thanks sincerely, Ed!
How was that cheese, by the way?
Shropshire Blue - Colston Bassett
very good, anything sharper available? that tome sounds like something up my alley
I've never found that true farmstead cheddars are as acidic/sharp as the brick cheese we have here (like Cabot or Tillamook at their sharpest. The Brit styles tend towards a bit musty-dusty and the sharpness is more "grassiness".
For sharpness- and it may be by favorite cheddar right now, Isle of Mull. Murray's should have it.
yeah, Murray's has it ($60/lb )
what is this "whiskey distillery draff" ?
I believe that's $30lb. The online quantities are by the 1/2 but the price is by pound.
Draff is what's left of the grain after distillation. They use it as feed.
A beautiful washed-rind, raw milk cheese from Spain. Similar to Raclette.
Chiriboga Blue, Bavaria
Really, really good blue. Ultra-creamy, mild and fresh. Not salty.
Appleby's Cheshire revisited.
Fiore Sardo Revisited
For thise of you who enjoy Harbison. A journal on the making.
^ Very cool.
I think I tried a sample of the Harbison (it was definitely a Jasper Hill cheese that had been aged in wood) recently but it was sold by the wheel and I didn't need that much cheese.
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