One cheese to rule them all

[b1os]

^Oi. I've eaten this chease. Pimp enough, huh?

 

[Aerostat]

Roaring forties blue - mmmm

 

[b1os]

 

[mackmittonz]



Salty taste? Any ammonia on the nose?

It's definitely salty and tastes almost like an ultra crisp piece of bacon in some ways (I'm the last person to claim that I have great tastebuds so take what I say with a grain of salt). There are tons of crystals so I've really enjoyed the texture. There's a slight bit of ammonia smell but I'm not sure if it's because I had it vacuum packed for a couple weeks from our Paris trip. I didn't recall as much ammonia smell when I sampled it in Paris. With that said, it's still really tasty.

I'm really missing the raw milk Petit Gaugry we ate the day before we left. The Laurent Dubois folks didn't think the Petit or Epoisses would survive the plain ride since they were both super ripe...

 

[Cary Grant]

I asked because while an ancient Comte can probably be a bit salty- and it's so common a cheese that one Comte can be very different from another, if the ammonia is pretty strong AND the cheese is overly "salty" that's a sign of it having gone past ripe and heading south. It's much more of an issue with fresh cheeses and ripened cheeses. Those little pyraminds/bells of chevre can get there quickly.

Ammonia is tricky to detect though - a little bit might be noticeable on a bloomy rind, but when not sure, best to avoid.

 

[Cary Grant]

Duh- Just noticed the Valencay above- that's the type I was saying if you taste salt and there's ammonia, it's bad. Many however just eat it figuring "isn't it supposed to be that way?"

 

[Cary Grant]

And Oooh- never had the Sylvaner washed bloomy rind. Let us know how that is.

 

[b1os]

Well, the 36 Comté definitely is salty and has ammoniac. It's not good.

The younger Comtés I've had (Arnaud, Marcel Petite) didn't have any -- or hardly any -- crystals. The 36 had.

 

[Cary Grant]



Well, the 36 Comté definitely is salty and has ammoniac. It's not good.
The younger Comtés I've had (Arnaud, Marcel Petite) didn't have any -- or hardly any -- crystals. The 36 had.

Suspect it probably was much further along than it should have been. C'est la vie.


Speaking of washed rinds, Murray's just announced there new "cave master reserve": http://www.murrayscheese.com/prodinfo.asp?number=00000008825
It's McGarr's "Across the Pond" washed in Stout.
haven't had yet but told it's not for the faint-of-heart when it comes to stink.

 

[b1os]

Yea. Arnaud shouldn't have sold it. They better try each and every loaf!
The Riesling x Sylvaner-washed cheese is quite good.

 

[b1os]

Bergblumenkäse



Rochebaran

 

[mgm9128]

Wildspitz Bio, Reblochon, Salva Cremasco, Fourme D'Ambert

 

[b1os]

Not my favorite kinds of cheese.

 

[stevent]

Been having a lot of this lately:

Very good after a night out or melted on chips / fries during games

 

[Cary Grant]

Health inspectors made Picholine shut down it's cheese cave... though there was actually nothing wrong with it...


It's been operating without issue for 17 years.