One cheese to rule them all

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

  1. hirschlederne

    hirschlederne Senior member

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    Surprised nobody has mentioned provolone. Also, these guys make a really good chèvre (German/French border).
     


  2. Cary Grant

    Cary Grant Senior member

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    A few recent cheeses at home...

    Rimrocker:
    [​IMG]

    Asiago Pressato
    [​IMG]

    Brillo di Vino
    [​IMG]

    Natalie in Gray
    [​IMG]
     
    Last edited: Jan 6, 2012


  3. Cary Grant

    Cary Grant Senior member

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    [​IMG]

    Evalon- 2011 WCMA Best in Show.
    Goat's Milk
    Fig Loaf
     


  4. Kid Nickels

    Kid Nickels Senior member

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    these all look delish!
     


  5. Cary Grant

    Cary Grant Senior member

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    The Brillo di Vino is by far the most interesting. The Asagio Pressato is more interesting for cooking while the Rimrocker and Natalie have better executions by other like cheeses; that's not to say they're bad, just more "typical".

    I am plenty happy with a piece of aged Manchego like this 12mo selection from a couple of days ago.

    [​IMG]
     


  6. Cary Grant

    Cary Grant Senior member

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    A very young (and bland) Mimolette...
    [​IMG]
     


  7. ettebe

    ettebe Senior member

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    It all depends on what I am eating... if it is a calzone got to use Emmental. Stand alone, would be the award winning cheddar cheese from Cabot Co-op in Vermont. Don't get me wrong, Quebec has some world class cheddar also, I am just use to the eating the one from Vermont. Plus Quebec quite know for different kinds of cheeses also, there is about 80 different cheese makers in Quebec.

    [​IMG]
     
    Last edited: Jan 11, 2012


  8. Kid Nickels

    Kid Nickels Senior member

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    anyone had Beecher's Flagship from Seattle? one of my newest faves!

    [​IMG]
     


  9. Cary Grant

    Cary Grant Senior member

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    Beecher's does a nice job. Not my favorite but very nice. That picture is actually of Flagship Reserve.
     


  10. Kid Nickels

    Kid Nickels Senior member

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    right... I wasn't sure on the exact pic... I ate all the cheese I had so I just kop'd that from the web... it was Flagship Reserve. Is there also just a regular Flagship? sans Reserve?
     


  11. Cary Grant

    Cary Grant Senior member

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    Yup.

    Flagship is a traditional cheddar aged 15 months. For Reserve, they're pickier about the curds and use the remnants/end of making curds. They make for a slightly drier cheese with more concentrated flavor. Reserve is also bandaged and air-aged, further concentrating the flavors. You can see the bandage in that pic.
     


  12. Kid Nickels

    Kid Nickels Senior member

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    hmmm... ok no wonder I like it. The flavor is definitely a bit more layered and complex. I like the harder texture and slightly drier, subtle flavor. It doesn't TASTE like a cheddar per se... but it's good!
     


  13. Cary Grant

    Cary Grant Senior member

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    Shepherds Ridge "Oliver's Reserve"
    [​IMG]

    Garrotxa
    [​IMG]
    [​IMG]
    [​IMG]
     


  14. Cary Grant

    Cary Grant Senior member

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    Last edited: Jan 29, 2012


  15. Kid Nickels

    Kid Nickels Senior member

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    had some Epoisses today at the wine shop... a little Friday afternoon tasting action! Yum! :)

    [​IMG]
     


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