One cheese to rule them all

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

  1. mordecai

    mordecai Immoderator

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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.
     


  2. voxsartoria

    voxsartoria Goon member

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  3. gomestar

    gomestar Super Yelper

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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.
     


  4. itsstillmatt

    itsstillmatt The Liberator 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.
     


  5. gomestar

    gomestar Super Yelper

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

    what do you mean?
     


  6. 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.
     


  7. Piobaire

    Piobaire Not left of center?

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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.
     


  8. 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.
     


  9. itsstillmatt

    itsstillmatt The Liberator 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.
     


  10. 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.
     


  11. GQgeek

    GQgeek 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.

    yep. same here. I always have it in the fridge, but i use it quite often.
     


  12. Mark from Plano

    Mark from Plano Lifestyle change - no homo

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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.
    Ha! Me too. Have been buying and storing cheese for a while and decided to break some out to see what I had. Selection included: -Point Reyes Blue -Aged Beemster -Urner Mutschli -Mothais sur Feuille -Prosciutto -Genoa Salami -Fig Spread and...one of these...
    Mimolette vieille is mite-y good! [​IMG] http://en.wikipedia.org/wiki/Mimolette
    Opened up a bottle of 2006 Goldeneye to go with.
     


  13. Wallcloud

    Wallcloud Senior member

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    Had cheese for sinner last night. A nice Black Diamond white cheddar from Canada and some Old Amsterdam from Holland. Served the cheese with a nice baguette with some good olive oil and balsamic vinegar and washed it all down with some Hop Juice from Two Brothers brewery.
     


  14. ama

    ama Senior member

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    English cheddar, if I had to choose.
     


  15. foodguy

    foodguy Senior member

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    Had cheese for sinner last night.

    any one in particular?
     


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