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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. Cary Grant

    Cary Grant Senior member

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    Thanks dude!

    You're welcome. If you really are/get into cheese, you learn eventually what a cheese past it's prime tastes like, just like a good wine or beer.

    The majority of hand-cut cheese sold in the US is cut and shrink wrapped all at once... and thus sits there getting stale. And mostdon't mark an eat by date on it so most people have little concept of what a fresh cheese should taste like.
     
  2. latkaguy

    latkaguy Well-Known Member

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    Ah, so many cheeses. How to pick my favourites.?Just got back from Greece, where I had some lovely fresh sheep milk cheeses - I have no idea what they were. Of course, you can't do much better than some of the higher grades of Papillion Roqueforts from France - much better than their standard one. For a sharp cheese, I'd never say no to a 6 year old Balderston cheddar, or some of the really, really old unpasteurized Goudas.
     
  3. impolyt_one

    impolyt_one Senior member

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    anything with apricots in it does not qualify for OneCheeseÂ[​IMG] status.
     
  4. IndianBoyz

    IndianBoyz Senior member

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    Young Gouda or Edammer. That's all the cheese you'll ever need.
     
  5. chronoaug

    chronoaug Senior member

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    anything with apricots in it does not qualify for OneCheeseÂ[​IMG] status.

    true that. that shit and lemon stilton and all that is gross as hell. doesn't count as cheese.


    Really liking this New Hampshire cheese Landaff lately. It's pretty much the welsch Caerphilly cheese but still really good. Also, the von trapp family's Oma (vermont) is really tasty as well and it's a good time for it.
     
  6. Piobaire

    Piobaire Senior member

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    Got a Shropshire blue last weekend. Excellent cheese.
     
  7. Cary Grant

    Cary Grant Senior member

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    Got a Shropshire blue last weekend. Excellent cheese.

    That IS a nice cheese.


    Did a repeat of last week's all goat plate last night. This time the three were a fresh Toscano ripened with herb; Consider Bardwell's "Manchester" and, just for ChicagoRon [​IMG], Capriole Julianna- a very nice fresh goat also with herbs. Plus a little cured meats, Medjool again, fresh raspberries...
     
  8. blazingazn

    blazingazn Senior member

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    love me some havarti jalapeño
     
  9. ma1

    ma1 Senior member

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    Was curious to see what my new girlfriend thought my semen tasted like, she said "brie cheese" which i think was meant as a compliment

    needless to say I am a bit put off whenever I have brie now..
     
  10. Piobaire

    Piobaire Senior member

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    Was curious to see what my new girlfriend thought my semen tasted like, she said "brie cheese" which i think was meant as a compliment

    needless to say I am a bit put off whenever I have brie now..


    [​IMG]
     
  11. blazingazn

    blazingazn Senior member

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    yeah what the fuck man.
     
  12. impolyt_one

    impolyt_one Senior member

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    we need a rep points system here.
     
  13. alexanduh

    alexanduh Senior member

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    well. i am eating this cheese right now. not sure what it is. threw away the packaging lol. anyways it has a crumbly texture but melts in your mouth and is nice and creamy [​IMG]
     
  14. ChicagoRon

    ChicagoRon Senior member

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    Tried my first taste of Delice de Bourgone yesterday.. very good with some hone and pecan or by itself.
     
  15. Kid Nickels

    Kid Nickels Senior member

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    Just had a great Sunday afternoon cheese plate.... more Pont L'Eveque, some Point Reyes Blue, and my new fave... Beecher's Flagship Reserve from Seattle. This (Beecher's) is a great cow's milk cheese but hard to describe. Not quite as zingy as cheddar, not as sharp as an aged Parmesan...it is interesting, unique and delicious! Try it if you come across it.
     
  16. Cary Grant

    Cary Grant Senior member

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    [​IMG]

    Clockwise from left:

    Dry Salami - local from a friend; testing it out for him
    Morbier
    Shepherd's Hope - local ripened, raw milk
    Honey from our hives
    King of The Dolomites
    Medjool Dates & Cherries
     
  17. Despos

    Despos Senior member Dubiously Honored

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    ^ on a piece of slate?
     
  18. Cary Grant

    Cary Grant Senior member

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    It's a slate serving plate/platter/thingy made for cheese... felted underneath.
     
  19. Kid Nickels

    Kid Nickels Senior member

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    just got a piece of one of my favorite bleus! Roaring Forties from Australia. Haven't had it in ages as no one was getting it in...but recently it came back and found me.....also have some St. Andre, Humboldt Fog and some random aged gouda to go along for the ride! :nodding:
     
  20. alexg

    alexg Senior member

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    It's Vacherin Mont D'or season. My favorite time of the year.
     

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