One cheese to rule them all

[hirschlederne]

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

 

[Cary Grant]

A few recent cheeses at home...

Rimrocker:


Asiago Pressato


Brillo di Vino


Natalie in Gray

 

[Cary Grant]

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

 

[Kid Nickels]

Spoiler: Warning: Spoiler!

A few recent cheeses at home...
Rimrocker:

Asiago Pressato

Brillo di Vino

Natalie in Gray

these all look delish!

 

[Cary Grant]



these all look delish!

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.

 

[Cary Grant]

A very young (and bland) Mimolette...

 

[ettebe]

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.

 

[Kid Nickels]

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

 

[Cary Grant]

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

 

[Kid Nickels]



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

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?

 

[Cary Grant]

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.

 

[Kid Nickels]

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!

 

[Cary Grant]

Shepherds Ridge "Oliver's Reserve"

Garrotxa

 

[Cary Grant]

Shepherd's Way "Big Wood's Blue"

 

[Kid Nickels]

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