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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  2. edmorel

    edmorel Quality Seller!! Dubiously Honored

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    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
     


  3. Cary Grant

    Cary Grant Senior member

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    Last edited: Nov 5, 2012


  4. Cary Grant

    Cary Grant Senior member

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    Wow- thanks sincerely, Ed! :embar:

    How was that cheese, by the way?
     
    Last edited: Nov 5, 2012


  5. Cary Grant

    Cary Grant Senior member

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  6. edmorel

    edmorel Quality Seller!! Dubiously Honored

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    very good, anything sharper available? that tome sounds like something up my alley
     


  7. Cary Grant

    Cary Grant Senior member

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    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.
     


  8. edmorel

    edmorel Quality Seller!! Dubiously Honored

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    yeah, Murray's has it ($60/lb :eek:)

    what is this "whiskey distillery draff" ?
     


  9. Cary Grant

    Cary Grant Senior member

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    Last edited: Nov 6, 2012


  10. Cary Grant

    Cary Grant Senior member

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    A beautiful washed-rind, raw milk cheese from Spain. Similar to Raclette.
    [​IMG]
     


  11. Cary Grant

    Cary Grant Senior member

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    Chiriboga Blue, Bavaria
    Really, really good blue. Ultra-creamy, mild and fresh. Not salty.

    [​IMG]
     


  12. Cary Grant

    Cary Grant Senior member

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  13. Cary Grant

    Cary Grant Senior member

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  14. Cary Grant

    Cary Grant Senior member

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    For thise of you who enjoy Harbison. A journal on the making.
     


  15. erictheobscure

    erictheobscure Senior member

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    ^ 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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