One cheese to rule them all

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

  1. Cary Grant

    Cary Grant Senior member

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    Cheers.

    Do try the Mull if you can. I'm up to my ears in American cheeses this month or I'd order more myself.
     


  2. Cary Grant

    Cary Grant Senior member

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    Started a new thread here
     


  3. MikeDT

    MikeDT Senior member

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    Japanese Sage Derby or Venezuelan Beaver Cheese.
     


  4. indesertum

    indesertum Senior member

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    -_- i shitted up CG's thread. i apologize
     


  5. b1os

    b1os Senior member

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    Heublumenkäse

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    (very?) Ripe Clacbitou fermier

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    (very?) Ripe Pouligny St. Pierre

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    Young (plus some riping at the post office) Pecorino from La Vialla. Quite nice.

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    Last edited: Oct 31, 2012


  6. mgm9128

    mgm9128 Senior member

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    Vacherin mont d'or is so very delicious.
     


  7. Cary Grant

    Cary Grant Senior member

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    True Vacherin is illegal in the US as it's young and raw milk. Are you getting a "vacherin-type" cheese or have you had it overseas? If here I wouldn't out the vendor.

    Pasteurized vacherin-type cheese like Petit Sapin are as close as we get... American alternatives are Rush Creek Reserve & Harbison.
     


  8. mgm9128

    mgm9128 Senior member

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    Yeah, I was told it is illegal here. They import it under a different name. Not sure how, but I don't complain.
     


  9. b1os

    b1os Senior member

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    I decided to get some aged Gouda again because it's been some time since I've had some. And I liked it. Given that this is just 0815 aged Old Amsterdam for like 13€/kg from the supermarket, it's actually pretty good -- some crystals, round flavor. Probably something like 24 months
     
    Last edited: Nov 9, 2012


  10. b1os

    b1os Senior member

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    bump.

    First of all a big chunk of some young Comté. Marcel Petite's Harmonie. 10-13 months. Rather mild, creamy. But still very tasty. I prefer older, more intense Comtés in general, but this was very good nonetheless.

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    And a pleasant surprise. Tried this Lithuanian cheese, Dziuga (18 mo). Pasteurized milk but still quite interesting and did not disappoint. It reminds me of some cheese which I can't pinpoint as of now.. maybe it shares a few similar notes with aged Gouda, if that makes sense.

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    Last edited: Jan 25, 2013


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