Favorite soft cheese?

[Piobaire]

Originally Posted by GQgeek

I like soft cheese to be slightly below room temp, but prefer harder cheeses to be a bit more cold.

-1 on the harder cheeses. I took some Beemster gouda, aged five full years, cut a hunk, and let it sit out at room temp for a full 24 hours. My god, the flavours that were unleashed, that even a 2-3 hour wait at room temp did not release.

 

[GQgeek]

Don't you find that the texture changes? That's what I dislike the most.

 

[amerikajinda]

I'm eating now some Cœur de Lion Le Coutances du Cotentin... yummy.

 

[Piobaire]

Originally Posted by GQgeek

Don't you find that the texture changes? That's what I dislike the most.

Texture of the harder cheese? Well, it becomes less hard, but it's not like it's slimy or gooey. Seriously, room temp cheese ftw.

 

[VKK3450]

There is a bar in London with a cheese room. Its basically a climate controlled glass walled room with shelves covered in different cheeses. You go in with one of the staff and point out what you want and how much and they make up a plate / board for you.

"I'll have a chunk of that Manchego.
Some of that Stilton, no a bit more...
Ya, that Camembert.
etc
etc
etc"

K

 

[GekkoHQ]

Does Stilton count as a soft cheese? I hate the blue and veiny Stilton, but I'm currently in a romance with White Stilton with Apricots. Amazing, especially in summer.

@Vkk3450: Where's this bar? I do bar and restaurant reviews so I'd quite like to head over and have a look.

 

[VKK3450]

Originally Posted by GekkoHQ

@Vkk3450: Where's this bar? I do bar and restaurant reviews so I'd quite like to head over and have a look.

Vivat Bacchus. I go to the one in Farringdon. South African friends like it because they have biltong. (Blech)

River Cafe also has one.

Where do you do reviews? Oxford is lacking in decent restaurants. Chiang Mai excepted.

K

 

[KObalto]

Epoisses for me as well. Before I discovered it, Boursault was my favorite. Unfortunately, people always think you mean Boursin.

 

[VKK3450]

Originally Posted by KObalto

Epoisses for me as well. Before I discovered it, Boursault was my favorite. Unfortunately, people always think you mean Boursin.

But Boursin still = mmm mmm good

K

 

[GQgeek]

I'm taking a list to the fromagerie today. I haven't tried a bunch of those mentioned in this thread.

 

[jet]

Love me some delice de bourgogne does that greg you snob?

 

[gdl203]

Originally Posted by jet

Love me some delice de bourgogne does that greg you snob?

So now I'm a snob too?

I don't know this cheese but as long as you like it... Is that a stinky one or a rather inoffensive one?

 

[jet]

Originally Posted by gdl203

So now I'm a snob too?

Now?

Unbelievable, try it and let me know what you think though I am not the coinnoisseur of all things fine like yourself.

 

[gdl203]

Originally Posted by jet

Now?

The "now" goes with "too". I've been called a variety of names around here recently, so I'm now adding snob to that list.

I'll give this a try when/if I encounter it.

 

[jet]

I would have never guessed. I prefer it to its sister chateau de bourgogne by far so try and do the delice. It's pretty salty too fyi.

I only dabble in all things fine.

Btw, I think when I do the vass I will be going with the f last boot in burgundy and no speed hooks with that lovely haf sole of yours.