One cheese to rule them all

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

  1. sega18

    sega18 Member

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    It's all about the Humboldt Fog.
     


  2. Kid Nickels

    Kid Nickels Senior member

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    I do like the Humboldt Fog! Got some more Beecher's Flagship Reserve the other day but I'm saving it for the weekend... soon!
     


  3. alexg

    alexg Senior member

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    I tried the regular flagship the other day, it's good stuff. Not a huge fan of their macaroni and cheese though, but that might be because I make a similar one that's way better.
     


  4. Cary Grant

    Cary Grant Senior member

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    I really appreciate Cypress' whimsy in naming their cheeses... sure, Humboldt is foggy... but it's also a nod to the area pot head history.
     


  5. Kid Nickels

    Kid Nickels Senior member

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    as soon as it becomes legal we'll be seeing some very interesting cheeses indeed!
     


  6. kwilkinson

    kwilkinson Having a Ball

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    CG, aren't you in the Twin Cities? How the hell do you procure such an endless supply of dericious cheeses?
     


  7. Cary Grant

    Cary Grant Senior member

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    Heart of dairy-land, bro. About 200 makers within a couple hundred miles so sourcing is nearby.

    The cheese shop scene is meager with a couple of exceptions:

    Surdyk's in Minneapolis is pretty brilliant. It's not Neal's Yard but they maintain a broad and well-cared for selection. It's on the far side of the city from me but I make time for it.
    France 44's shop is #2. Small selection but again well-cared for and knowledgeable staff. They have a second much smaller shop nearer my office that's good for a quick hit.

    Then there are a couple of others. One local grocery maintains, uh MAINTAINED a pretty good selection but of course it's not cut to order and the quality has nose-dived of late.

    I can source some things from my friends restaurant when they order.

    Beyond that I order online from Artisanal or occasionally Murray's in New York.


    If I can get the caysh together and stars align, I hope to open my own place. (Because I'm out of my mind).
     


  8. Cary Grant

    Cary Grant Senior member

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    Ascutney Mountain. A very fine alpine style from Vermont:

    [​IMG]

    Stichelton (aka true Stilton)
    [​IMG]
     


  9. Cary Grant

    Cary Grant Senior member

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    Speaking of Stichelton... seriously good eats:

    Roasted red pepper, carrot & tomato soup with crumbled bacon, crumbled stichelton and a bit of shredded apple.
     


  10. Cary Grant

    Cary Grant Senior member

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    A couple from this week. The goat Gouda was unremarkable. The Petit Espelette was passable, especially with quince.

    [​IMG]
    [​IMG]
     


  11. b1os

    b1os Senior member

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    Xavier David's (Gérald Brun) Sainte-Maure de Touraine (AOP). Pretty good.

    [​IMG]
     
    Last edited: Feb 15, 2012


  12. Cary Grant

    Cary Grant Senior member

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  13. tattersall

    tattersall Senior member

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    No photos but we had Humbolt Fog for the first time and really enjoyed it. Also a crumbly bleu from the Basque region and an aged unpasteurized gruyere which was incredible.
     


  14. Cary Grant

    Cary Grant Senior member

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    ^^ Nice- Humboldt is consistently rewarding, and the difference in raw milk versus not in some cheeses is night and day.

    Bleu de Brebis by chance?

    [​IMG]
     


  15. tattersall

    tattersall Senior member

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    That was it exactly and it was wonderful. We tried for a united nations of milk - sheep's for the blue, goat's for Humboldt and alpine cow for the gruyere. I was amazed by the nuttiness of the gruyere and how with age, the crystalline texture develops and flavour grows.
     


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