1. And... we're back. You'll notice that all of your images are back as well, as are our beloved emoticons, including the infamous :foo: We have also worked with our server folks and developers to fix the issues that were slowing down the site.

    There is still work to be done - the images in existing sigs are not yet linked, for example, and we are working on a way to get the images to load faster - which will improve the performance of the site, especially on the pages with a ton of images, and we will continue to work diligently on that and keep you updated.

    Cheers,

    Fok on behalf of the entire Styleforum team
    Dismiss Notice

One cheese to rule them all

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

  1. chronoaug

    chronoaug Senior member

    Messages:
    13,383
    Joined:
    Oct 26, 2006
    Location:
    Boston
    To me nothing beats a triple cream brie. Man this stuff is good!

    presidente or bust imo
     
  2. Cary Grant

    Cary Grant Senior member

    Messages:
    9,672
    Joined:
    Sep 8, 2008
    Location:
    Knee deep in curds
    Is Valedon the same thing as Picos de Europa - Cow's milk blue cheese covered in vine leaves.

    Yes- same thing. Not vine leaves, however, if done traditionally, it'd be Sycamore/Plane tree leaves.

    It's not as intense as Cabrales.
     
  3. erictheobscure

    erictheobscure Senior member

    Messages:
    5,291
    Joined:
    Feb 18, 2008
    [​IMG]

    This stuff is pretty incredible.
     
  4. KObalto

    KObalto Senior member

    Messages:
    4,310
    Joined:
    Mar 22, 2008
    Stupid me, I thought that since the raw milk cheese ban was partially lifted, you could get it here now. Since it is aged less than 60 days, it is still generally illegal here although this site claims to have the real thing here in the States:
    http://www.dibruno.com/Detail.bok?no=642


    Well, I finally ordered from DiBruno's and the cheese showed up at the office today. Sadly, the Epoisses is pasteurized but I also scored a raw milk Stichelton and a raw milk Keen's cheddar. I can't wait to try them although they are meant to be a prelude to Xmas dinner.
     
  5. Szeph el raton

    Szeph el raton Senior member

    Messages:
    1,103
    Joined:
    Feb 4, 2009
    Location:
    Ze South of Germany
    I love nearly every cheese and I could eat Raclette or Fondue every month. But I have to say my favorit cheese is a nice aged Gruyère.
     
  6. indesertum

    indesertum Senior member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    epoisse -> holy shit fuck. it was seriously so intense. the person cutting a sample had to look away every 5 seconds. i could still taste it the next day

    any books you guys recommend? need something to help navigate the local cheese selections
     
  7. Kid Nickels

    Kid Nickels Senior member

    Messages:
    8,658
    Joined:
    Nov 18, 2010
    Location:
    Zulu minus 7
    Pont-l'Évêque, St. Andre, Roaring Forties, St. Marcellin, Vernier, Humboldt Fog.... so many good cheeses.... [​IMG]
     
  8. Cary Grant

    Cary Grant Senior member

    Messages:
    9,672
    Joined:
    Sep 8, 2008
    Location:
    Knee deep in curds
    A really fine cheese board we put together Saturday evening:

    All goat cheese board: Cyprus Grove's Purple Haze (fresh cheese with lavender and fennel pollen), French Pyrenees Caprinelle and Garrotxa.
    Medjool dates, a purÃ[​IMG]ed carrot/almond soup with creme fraiche and baguette, sliced thin and grilled on one side in olive oil.
     
  9. ChicagoRon

    ChicagoRon Senior member

    Messages:
    6,217
    Joined:
    Jan 14, 2007
    Location:
    Chicago, IL
    Sounds Great CG - but where you are you should have access to Capriole which is >>> Cyprus Grove IMO. Seems like a good excuse to do a taste test!


    For me, I have a current obsession with Pave du Norde. It's exquisite.
     
  10. Opermann

    Opermann Senior member

    Messages:
    735
    Joined:
    Dec 30, 2007
    My friend lives in Paris and can get a big hunk of Roquefort for like $5 at the local market. So jealous. I'm partial to Italian cheeses like Parmesan Reggiano & Pecorino Romano. Or whatever's on sale at Whole Foods [​IMG]
     
  11. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    I had a bad Montgomery's Cheddar today. Too young, no crystallization. Sad.
     
  12. jrd617

    jrd617 Senior member

    Messages:
    14,544
    Joined:
    Jul 15, 2009
    [​IMG]

    /Not my picture
     
  13. Cary Grant

    Cary Grant Senior member

    Messages:
    9,672
    Joined:
    Sep 8, 2008
    Location:
    Knee deep in curds
    I had a bad Montgomery's Cheddar today. Too young, no crystallization. Sad.

    That's been a complaint about Montgomery from time to time...
     
  14. Cary Grant

    Cary Grant Senior member

    Messages:
    9,672
    Joined:
    Sep 8, 2008
    Location:
    Knee deep in curds
    Sounds Great CG - but where you are you should have access to Capriole which is >>> Cyprus Grove IMO. Seems like a good excuse to do a taste test!


    For me, I have a current obsession with Pave du Norde. It's exquisite.


    Cheers Ron- Capriole fresh is very good, very clean tasting. But Purple Haze is such a unique flavor combo... and the folks at Cyprus really are a good bunch.

    Trivia: Cyprus was purchased by Emmi Switzerland in August. Some decried it as a local sell-out but all indications so far are that it provided the capital they needed and the product has not decreased in quality.

    Ron: Have you had anything from Prairie Fruits in Champaign? Moonglow is onteresting.

    http://www.prairiefruits.com/content/1044
     
  15. edinatlanta

    edinatlanta Senior member

    Messages:
    25,424
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    So how do yall dudes store cheese? Was thinking of getting a food saver or something like that just for cheese.
     
  16. ErnestoG.

    ErnestoG. Senior member

    Messages:
    422
    Joined:
    Apr 25, 2010
    anything made from breast milk.
     
  17. Jokerman

    Jokerman Senior member

    Messages:
    1,624
    Joined:
    Feb 2, 2008
    Location:
    Nantucket
    Oh boy I wish I was good at remembering the names of cheeses I have had. I have become some what of a cheese snob thanks to the french side of my family. I am more of a goat cheese guy but will eat anything really. While in France some friends of mine hosted me for dinner at their place and knowing my love for goat cheese they had a platter of five different ones which where phenomenal. It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.
     
  18. Cary Grant

    Cary Grant Senior member

    Messages:
    9,672
    Joined:
    Sep 8, 2008
    Location:
    Knee deep in curds
    So how do yall dudes store cheese? Was thinking of getting a food saver or something like that just for cheese.


    Check this, Ed: http://www.styleforum.net/showthread...storing+cheese

    In general, try to just buy what you can eat fairly quickly. If you buy a whole cheese with an unbroken rind, keep it optimally for as long as you can and it will continue to age but be fairly happy. Unbroken rind usually = "still living". Opened rind = "dead and eat soon"

    Depending on the cheese, vacuum sealing is an option but it will be best to just buy and eat what you need.
     
  19. edinatlanta

    edinatlanta Senior member

    Messages:
    25,424
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    Check this, Ed: http://www.styleforum.net/showthread...storing+cheese

    In general, try to just buy what you can eat fairly quickly. If you buy a whole cheese with an unbroken rind, keep it optimally for as long as you can and it will continue to age but be fairly happy. Unbroken rind usually = "still living". Opened rind = "dead and eat soon"

    Depending on the cheese, vacuum sealing is an option but it will be best to just buy and eat what you need.


    Thanks dude!
     
  20. Cary Grant

    Cary Grant Senior member

    Messages:
    9,672
    Joined:
    Sep 8, 2008
    Location:
    Knee deep in curds
    It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.

    I take your point, but to clarify for others, you CAN get many raw milk cheeses in the US but they have to be aged, so no raw milk FRESH cheese can legally be sold in the US. And recent changes by the Fed have made this even tougher.

    The current regs require aging 60 days at a set temp (so no fresh raw milk cheese) and they must be labeled "made with raw milk/unpasteurized milk".

    McCalman's writings on why the natural process of small, locally made cheeses, well cared for, are actually healthier are well worth the read.
     

Share This Page

Styleforum is proudly sponsored by