One cheese to rule them all

Discussion in 'Social Life, Food & Drink, Travel' started by Don Carlos, Jul 14, 2010.

  1. ErnestoG.

    ErnestoG. Senior member

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    anything made from breast milk.
     


  2. Jokerman

    Jokerman Senior member

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    Oh boy I wish I was good at remembering the names of cheeses I have had. I have become some what of a cheese snob thanks to the french side of my family. I am more of a goat cheese guy but will eat anything really. While in France some friends of mine hosted me for dinner at their place and knowing my love for goat cheese they had a platter of five different ones which where phenomenal. It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.
     


  3. Cary Grant

    Cary Grant Senior member

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    So how do yall dudes store cheese? Was thinking of getting a food saver or something like that just for cheese.


    Check this, Ed: http://www.styleforum.net/showthread...storing+cheese

    In general, try to just buy what you can eat fairly quickly. If you buy a whole cheese with an unbroken rind, keep it optimally for as long as you can and it will continue to age but be fairly happy. Unbroken rind usually = "still living". Opened rind = "dead and eat soon"

    Depending on the cheese, vacuum sealing is an option but it will be best to just buy and eat what you need.
     


  4. edinatlanta

    edinatlanta Senior member

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    Check this, Ed: http://www.styleforum.net/showthread...storing+cheese

    In general, try to just buy what you can eat fairly quickly. If you buy a whole cheese with an unbroken rind, keep it optimally for as long as you can and it will continue to age but be fairly happy. Unbroken rind usually = "still living". Opened rind = "dead and eat soon"

    Depending on the cheese, vacuum sealing is an option but it will be best to just buy and eat what you need.


    Thanks dude!
     


  5. Cary Grant

    Cary Grant Senior member

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    It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.

    I take your point, but to clarify for others, you CAN get many raw milk cheeses in the US but they have to be aged, so no raw milk FRESH cheese can legally be sold in the US. And recent changes by the Fed have made this even tougher.

    The current regs require aging 60 days at a set temp (so no fresh raw milk cheese) and they must be labeled "made with raw milk/unpasteurized milk".

    McCalman's writings on why the natural process of small, locally made cheeses, well cared for, are actually healthier are well worth the read.
     


  6. Cary Grant

    Cary Grant Senior member

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    Thanks dude!

    You're welcome. If you really are/get into cheese, you learn eventually what a cheese past it's prime tastes like, just like a good wine or beer.

    The majority of hand-cut cheese sold in the US is cut and shrink wrapped all at once... and thus sits there getting stale. And mostdon't mark an eat by date on it so most people have little concept of what a fresh cheese should taste like.
     


  7. latkaguy

    latkaguy Well-Known Member

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    Ah, so many cheeses. How to pick my favourites.?Just got back from Greece, where I had some lovely fresh sheep milk cheeses - I have no idea what they were. Of course, you can't do much better than some of the higher grades of Papillion Roqueforts from France - much better than their standard one. For a sharp cheese, I'd never say no to a 6 year old Balderston cheddar, or some of the really, really old unpasteurized Goudas.
     


  8. impolyt_one

    impolyt_one Senior member

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    anything with apricots in it does not qualify for OneCheeseÂ[​IMG] status.
     


  9. IndianBoyz

    IndianBoyz Senior member

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    Young Gouda or Edammer. That's all the cheese you'll ever need.
     


  10. chronoaug

    chronoaug Boston Hipster (Dropkick Murphy)

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    anything with apricots in it does not qualify for OneCheeseÂ[​IMG] status.

    true that. that shit and lemon stilton and all that is gross as hell. doesn't count as cheese.


    Really liking this New Hampshire cheese Landaff lately. It's pretty much the welsch Caerphilly cheese but still really good. Also, the von trapp family's Oma (vermont) is really tasty as well and it's a good time for it.
     


  11. Piobaire

    Piobaire Not left of center?

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    Got a Shropshire blue last weekend. Excellent cheese.
     


  12. Cary Grant

    Cary Grant Senior member

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    Got a Shropshire blue last weekend. Excellent cheese.

    That IS a nice cheese.


    Did a repeat of last week's all goat plate last night. This time the three were a fresh Toscano ripened with herb; Consider Bardwell's "Manchester" and, just for ChicagoRon [​IMG], Capriole Julianna- a very nice fresh goat also with herbs. Plus a little cured meats, Medjool again, fresh raspberries...
     


  13. blazingazn

    blazingazn Senior member

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    love me some havarti jalapeño
     


  14. ma1

    ma1 Senior member

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    Was curious to see what my new girlfriend thought my semen tasted like, she said "brie cheese" which i think was meant as a compliment

    needless to say I am a bit put off whenever I have brie now..
     


  15. Piobaire

    Piobaire Not left of center?

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    Was curious to see what my new girlfriend thought my semen tasted like, she said "brie cheese" which i think was meant as a compliment

    needless to say I am a bit put off whenever I have brie now..


    [​IMG]
     


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