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One cheese to rule them all

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

  1. Roikins

    Roikins Senior member

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    These are in my fridge right now.

    Melt them together in a pot to make the ONECHEESE.
     
  2. gomestar

    gomestar Senior member

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    Taleggio is one of my favorites, we buy and eat a whole lot of it.

    Last weekend we got a big chunk of Stilton. Add some quality fig jam, walnuts, and some light toast and happy is inevitable.
     
  3. gdl203

    gdl203 Senior member Dubiously Honored Affiliate Vendor

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    These are in my fridge right now.

    We're fridge twins then [​IMG]
     
  4. foodguy

    foodguy Senior member

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    These are in my fridge right now.

    you don't have a cheese cellar? with an on-staff affineur?
     
  5. KitAkira

    KitAkira Senior member

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    If I wasn't lazy, I'd PS a pic of Frodo taking this cheese to Mordor
     
  6. lbcgav

    lbcgav Senior member

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    Fresh pecorino. The stuff from Umbria (not the aged "Romano").
     
  7. GQgeek

    GQgeek Senior member

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    If only we could get the real thing...
    I tried it on your recommendation from an old thread. Too strong for me, i think. I couldn't imagine eating nothing but that. It's not bad in small quantities.
     
  8. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    you don't have a cheese cellar? with an on-staff affineur?
    Me? I don't even know the right people...
     
  9. voxsartoria

    voxsartoria Senior member

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  10. gomestar

    gomestar Senior member

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    Me? I don't even know the right people...

    hire Kwilk to be your cheese cutter
     
  11. mordecai

    mordecai Senior member

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    parrano is cheap and perfect. i was in love with barely buzzed for a while, but the amazing rind flavor doesn't really permeate the center, which makes a cut from the center kind of dull.
     
  12. voxsartoria

    voxsartoria Senior member

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  13. gomestar

    gomestar Senior member

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    also props to Cowgirl Creamery - their delicious Red Hawk destroyed my apartment with odor back in the day when I had a studio.
     
  14. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    IMO, Redhawk displays everything right, and everything wrong, with American cheeses.

    If I had to pick, Colton Bassett Stilton, or Stichelton. Or maybe Montgomery's Cheddar.
     
  15. gomestar

    gomestar Senior member

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    IMO, Redhawk displays everything right, and everything wrong, with American cheeses.

    what do you mean?
     
  16. foodguy

    foodguy Senior member

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    Me? I don't even know the right people...
    you ARE the right people. or, your people are the right people.
     
  17. Piobaire

    Piobaire Senior member

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    Cheese for dinner tonight. Includes a smoked blue from Wisconsin, a triple creme, cambazola, aged Beemster Gouda, aged Irish cheddar, Manchego, and a blue and "ashed" goat cheese. Some charcuterie (both homemade and imported) and a mousseline, fresh crusty bread and a bottle of 07 Loring RRV.
     
  18. foodguy

    foodguy Senior member

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    i could no more imagine life with one cheese than i could life with one wine. that said, the one cheese i always have in my refrigerator is parmigiano. funny, but that's true despite the fact i rarely eat it by itself.
     
  19. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    what do you mean?
    Well, I like Red Hawk, so don't take it as purely a critique. I never buy it, but friends do a lot, so I eat it a good deal. The good: Lots of flavor Very, very consistent Always available Really high quality milk Conscientious company Very market driven taste The bad: It never has enough age, both because they ship it to retailers too quickly, and because retailers cannot keep it on the shelf. Rather one dimensional. It is a stinky cheese, but it doesn't have much else as far as complexity. It is not subtle, whereas most washed rind cheeses are stinky but also have various nuances. It is too market driven. Triple cream, stinky, rich... kind of a cheese "connoisseur" checklist.
     
  20. foodguy

    foodguy Senior member

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    one of the best american washed-rind cheeses i've ever had was from los banos in california ... family dairy called peluso and they called it teleme. rice flour rind, normally sold underripe. but if hte right retailer got it and finished it to ripeness, it was awe-inspiring. i once spent a half-day tasting through the murray's cheese case and that was one of my favorites. son got out of the business, then got back into it and is operating under another name now, but can't remember what it is. probably could google frank peluso. very good guy.
     

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