One cheese to rule them all

[sega18]

It's all about the Humboldt Fog.

 

[Kid Nickels]



It's all about the Humboldt Fog.

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!

 

[alexg]

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.

 

[Cary Grant]



It's all about the Humboldt Fog.

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.

 

[Kid Nickels]



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.

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

 

[kwilkinson]

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

 

[Cary Grant]



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

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).

 

[Cary Grant]

Ascutney Mountain. A very fine alpine style from Vermont:



Stichelton (aka true Stilton)

 

[Cary Grant]

Speaking of Stichelton... seriously good eats:

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

 

[Cary Grant]

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

 

[b1os]

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

 

[Cary Grant]

PSA- last day of Artisanal's 15% off sale.

 

[tattersall]

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.

 

[Cary Grant]

^^ 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?

 

[tattersall]



^^ 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?

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.