One cheese to rule them all

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

  1. Cary Grant

    Cary Grant Senior member

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    fig v dates v quince is a personal choice. Quince paste may be harder to find. Dates are pretty easy.

    Bread- I don't know what you have available. Plain water crackers are easy to keep around,

    [​IMG]

    Ask in the wine thread for champagne recommendations. While splits (half bottles) accomplish what you want, they're never good value if that matters.
    Moscato is generally cheaper and delicious with these cheeses.
     


  2. Cary Grant

    Cary Grant Senior member

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  3. kwilkinson

    kwilkinson Having a Ball

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    You can easily find a great Grower Champagne half bottle for that price. Look for Gaston Chiquet Premier Cru Brut Tradition, or go to a good shop and ask for some help.
     


  4. Svenn

    Svenn Senior member

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    I got an Asti by Martini, which is different from Moscato d'Asti apparently, and it was decent but too sweet in my opinion relative to the Pierre Robert... I'm not really in a city where there's help in the wine section so can you recommend a less sweet sparkling wine than Asti, but still sweet? I dunno, maybe girls like it that sweet?
     


  5. kwilkinson

    kwilkinson Having a Ball

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    Well, Prosecco is certainly not sweet, and usually good stuff can be had under $20. Look for Adami, whose entry level Prosecco is good but their Bosco di Gica level is incredible, and right around $20. For Cava, look for a chap named German Gilabert.
     


  6. Cary Grant

    Cary Grant Senior member

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    Yup-

    You may find Moscato sweet- I don't generally but it has a very floral nose.
     


  7. constant struggle

    constant struggle Senior member

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    Okay - i have a basic question that the few people i have asked do not know the answer - so i ask the almighty experts here on SF. I bought some taleggio cheese the other day, and it came with the mold on it? rind? i dont even know (total cheese noob here). What am I supposed to do with that part? Not knowing, I cut it all off and stored the now unmolded/unrinded? cheese in a zip lock bag.

    So yeah - what is the correct way to go about this? Is this cheese mold dangerous to consume? ( I am assuming yes )...

    Educate me please.




    Also - what is a good introductory book into the world of cheese?
     
    Last edited: Nov 29, 2011


  8. indesertum

    indesertum Senior member

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    it's ok to eat it. just cut off the mold. i've heard of people eating it mold and all

    cheese primer, cheese bible, mastering cheese are all good.
     


  9. Cary Grant

    Cary Grant Senior member

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    Books: Anything by Max McCalman

    There's also a handy newer little book out now called The Cheese Course... I forget the author.

    A taleggio rind that looks something like this is OK:

    [​IMG]

    If it had obvious powdery white or black molds on top of that, the cheese shop shouldn't be selling it/doesn't know how to keep their cheese.

    As to eating it- that's up to you. Not all rind is edible but many are as is teleggio. BUT: it will taste nothing like the paste and is often an acquired taste. If you don't like it, you do nothing wrong by cutting it off. Just remove it from the portion you are eating, not the whole cheese.
     
    Last edited: Nov 30, 2011


  10. Cary Grant

    Cary Grant Senior member

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    Today's breakfast...

    Quicke's Cheddar
    Barely Buzzed
    Wabash Cannonball
    Dried fig
    Earl Gray etc.
     


  11. Cary Grant

    Cary Grant Senior member

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    Had my first go at Jasper Hills new cheese "Harbison" tonight. Based on my experience, Fletcher's write up in the SF Chron last week and a couple of others... it's too young right now. Should be spoonable like WInnemere or Rush Creek reserve or Epoisses... still in the sticky/too thick stage. If you pick up a wheel any time soon... suggest you leave it alone for AT LEAST 2-3 weeks.
     
    Last edited: Dec 12, 2011


  12. Cary Grant

    Cary Grant Senior member

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    w00t!

    Keeping it under glass in the cool until Christmas.

    [​IMG]
     


  13. mgm9128

    mgm9128 Senior member

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    As far as American cheese producers go, I really like Haystack Mountain, Vermont Shepard, and Rogue Creamery makes a nice blue.
     
    Last edited: Dec 13, 2011


  14. Cary Grant

    Cary Grant Senior member

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    Our Christmas Eve board. What's on yours?

    [​IMG]

    pantaleo

    tome d'aquitaine

    cashel blue

    appleby's cheshire

    rush creek reserve
     
    Last edited: Dec 24, 2011


  15. mgm9128

    mgm9128 Senior member

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    Looks great.

    I waited for about a half hour at the cheese shop today. The line was out the door and you had to take a number. Anyway, no pics, but we've got Challerhocker, Tomme Crayeuse, Valençay, Epoisses, and Shropshire Blue.
     
    Last edited: Dec 24, 2011


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