One cheese to rule them all

[Cary Grant]

Ros (extra aged)
Catalonia, sheep, pasteurized

 

[Cary Grant]



Wen is your cheese thing out here?

End of the month, first couple days of April.

 

[mgm9128]



Ros (extra aged)
Catalonia, sheep, pasteurized

What's the texture like on this one? It sort of looks like it would be crumbly.

 

[Cary Grant]

Very dry, very hard. Will crumble if sliced too thin. Not unlike aged parmigiano but flakes more. Very hard and chewy like an ancient Gouda.

 

[mgm9128]

Bonne Bouche with pistachios

 

[b1os]

 

[mgm9128]

Mmm, Heublumen. How do you like it?

I asked about Stichelton today. He said that the batches have been rather inconsistent over the past year, and he hasn't bought any because the quality is not what he's used to. Though, apparently, when it's good, it's really good.

 

[Cary Grant]

It's a new cheese, they've outwardly said they're still tweaking the recipe. I'd not say it's quality issues but simply "change".

 

[alexg]

Went on a bit of a cheese shopping spree yesterday. Two highlights were Green HIll from Sweet Grass Dairy in Georgia, and Pluvius from Willapa Hills in Washington. The Green Hill is almost like Robiola Bosina. Very soft and buttery with a mild rind. The Pluvius seemed similar to Caerphilly. It has a nice tang and a good pasty semi soft texture. Both were from Beecher's. I also got a few cheeses from Bobolink at the Union Square Market. They're good, but almost too grassy.

 

[Cary Grant]

Sweet Grass does fine work. If you can find their Asher Blue or Black Swan, give it a go.

 

[b1os]



Mmm, Heublumen. How do you like it?

It's very good. Something I can eat every day. Not too strong yet not boring.


Abondance. Good.



Comté Arnaud 36 mo... this is too ******* strong. Too salty. Can't enjoy. The 24 is very good.

 

[mackmittonz]



It's very good. Something I can eat every day. Not too strong yet not boring.
Abondance. Good.

Comté Arnaud 36 mo... this is too ******* strong. Too salty. Can't enjoy. The 24 is very good.

Agree on the 24 month Comte being very good. We're enjoying it this week after bringing some home from Laurent Dubois in Paris.

 

[b1os]

The 12-months-old one from Marcel Petite is great, too.

 

[mgm9128]

You can't handle a 36 month Comté? Prude.

 

[Cary Grant]



Agree on the 24 month Comte being very good. We're enjoying it this week after bringing some home from Laurent Dubois in Paris.

Salty taste? Any ammonia on the nose?