Rolling cheeses 2018

http://www.fourme-ambert.com/wp-content/uploads/2014/03/FOURME-PROD-0015-light-750x300.jpg

You could roll a fourme d'ambert, or you could eat it. I prefer the latter. I think it's my favorite cheese? I follow the AOP's page on fb, it provides good cheese content.

https://www.youtube.com/watch?v=dtvG9XDtjv4

let's all meet up for this

I just discovered St Felicien and St Marcellin (like last month) and it was a revelation. Little medallions sometimes sold in their own little crockery, ready to put in the oven to soften. Such perfect creaminess. Prior to that I was on a Pont L'eveque trip, but the quality and stinkiness are so variable.

i ate about a metric tonne of comte last year and i'd gladly do it again. kind of the perfect venn diagram between the nuttiness of swiss cheese and the tang of cheddar

This is one of my favorite cheese videos. I still have not made it (because spouse doesn't eat cheese or meat). I like to watch this as my food porn.
https://www.facebook.com/ChefClub.tv/videos/1757812824243323/

Comte is the perfect staple cheese to have in the fridge. I spent a day in Amboise in the Jura a year or two ago and am kind of mad I didn't seek out comte there.

my faves/standards are probably good mature Ched, properly matured/melting Danish Blue, St Agur, Époisses and some of its cousins like Stinking Bishop, nice Gruyère, but i never met a cheese i didn't like tbh

I would say I haven't met a cheese I didn't like, but I am currently in a country where the cheese is terrible. It's fine if you just want to melt it to give something texture/gooeyness but otherwise it's all completely tasteless and pricey for tastelessness. I think it's because the milk here sucks too.

vacherin, mont d'or, marcellin, camembert, c-c-c-c-c-comtéééé

I like comté as a part of the pain au fromage that's easy to find these days in your typical boulangerie. Plain, it's not my favorite, but that's a reaction to the "swiss" cheese of my American youth. I spent some days on a farm in the Jura a few years ago & loved the fondue made from comté that was served for dinner.

lol that sounds p decadent! melting comte!!

something i really like about france, or at least the southwest which i know best, is that knowledge and appreciation of cheese (and wine) has no class dimension. knowing the history and production methods of various appellations isn't some marker of snobbiness it's just.. normal, like knowing about sports or something.

I had a block of comte that I needed to eat before a flight and I made grill cheese sandwiches. They were good, just a bit oily.

In re to Yurac. You must be in America. Where good cheese can be had, but it's pricey and you have to really look hard for it.

I am in Chile right now. Cheese here is atrociously bad. I feel like most mainstream supermarkets in America have large international cheese sections now. And in cities, I mean it's pricier than being in the origin country, but you can get almost anything.

WE GAVE A CHEESE BOARD! YAY!

https://en.wikipedia.org/wiki/List_of_cheeses#Chile

xp to tracer
Yes! Maybe even more normal than sports, since the academic types I spend most of my time with don't care about sports (except their own activities). And by contrast, when I talk to the people at cheese shops, they want to talk philosophy with me.

One of my academic colleagues invited me to his family's cheese farm in the Cantal a few years ago, where his cousin walked us through their facilities, all very low key. And we ate lots of cantal and salers (my second favorite cheeses after fourme d'ambert). I seriously dream of having a summer home in the Auvergne just so I can have ready access to their cheeses, whose best iterations don't make it to the capital.

xpost Yeah, I want people to drink and eat what they like, but I get a tad annoyed when they shy away from learning more about wine and cheese. Especially now, when there is so much good, interesting wine and cheese for affordable prices, it really should not have that marker of snobbiness.

xpost - they have more cheese here than that list but it's all nothing to fall down the stairs about. I've asked Chileans and international people (french, italian) who have been living here longer than me about the cheese situation, they are like, don't bother. I mean you can get President's brie etc but it's not the same.

http://cdn.ipernity.com/133/12/39/30851239.2ce76d59.640.jpg?r2

iirc white cheddar cheez-its are among the necessities we ask for visiting americans to bring us

lol @ "Colby" cheese wtf even was that

Colby is softer, moister, and milder than cheddar

Colby is not aged and dries out quickly

greaaat

"milder than cheddar" is quite the achievement

absolutely nothing personal but when I see people insisting that Cheddar is the best cheese I want them denied of cheese for life (I suppose this is kind of already happening so it's not a particularly heinous wish)

there was a 'favourite cheese' thread on my soccer messageboard and it was just cheddar cheddar cheddar all the way down. i'm cool with a bit of culinary conservatism but this is some swagger-of-oasis shit

stilton otoh is the pride of fucking england

several x-ps to yerac: yes i felt that putting "gauda" as one of the four chilean cheeses suggested they were reaching

(apparently its's not very like actual real gouda tho, plus local legend has it that it's made of potatoes) (except sadly it isn't)

although by far the best english cheese imo is somerset tor goats cheese - a genuine marvel and the best goats cheese i've ever had

I just double checked the deal with Chilean cheese. Most milk sold in Chile is long life milk (ultra high processing); it's super hard to find fresh milk. Thus all the dairy products are pretty dire.

xpost yeah Gauda in the supermarkets threw me for awhile until I realized it was not in fact gouda.

xpost I really like a sharp cheddar. If you live for eggs, sandwiches, mac and cheese, I can see why that may be your favorite staple.

stilton is amazing. one of my local cheese shops has what seems to be a careful selection of british cheeses, I need to get better acquainted with those before brexit

agree that cheddar is overrated but when you get a really good cheddar it can be incredible

It's a staple and if you get a really good one it's the best. But I see we're ILM already so

cheddar works well molten, in things that require molten cheese, but even then, let alone in its natural state, I can't think of any scenario where I wouldn't replace it with something else that's readily available in any supermarket. also something something Turrican something The Boo Radleys something POX

i only really like it for cooking (inc. toasted cheese)

I try a lot of cheeses for omelettes. Cheddar is by far the desert island winner.

Next time I am in the London, I should do more British cheese studies.

cheddar is basically unknown and unavailable most places in france but if you get a good one french people ime are very positive about it

i've said it before but the worst cheddar available in yr standard british supermarket is better than the best cheddar available in yr standard american supermarket

the cornish cruncher cheddar currently available in m&s is so good

the worst cheddar available in yr standard british supermarket is better than the best cheddar available in yr standard american supermarket

this is quite a frightening thought tbh

The last time I was in France I was pouring raclette over my eggs. Because I just realized I could heat it up in the pan.

I posted my five favourite cheeses on Facebook and iirc:

1. Parmesan
2. Beaufort and other gruyere derivatives such as Comté (Beaufort is my favourite tho)
3. local artisan semi-firm sheep's milk cheese that you get at the farmer's market and they've wrapped in ash or something
4. Buffalo Mozzerella
5. Serra di Estrela (big fan, but from afar, as I can't find any worth the hype outside of Portugal)
6. Cheddar I guess

I've started to realize that Parmesan (or Parmeggiano-Reggiano or whatever you call it) is so good that lately while other people are eating chips while we play Mario Party 3 I'm dipping into the kitchen every 20 minutes to get myself a slice and nibble on it with my front teeth, savouring the little crystals within

yeah thin slices of Parmesan are right up there

It's the only cheese that really, actually smells like feet and yet one of the tastiest (no tarantino)

yeah I love being in Italy & just buying the little morceaux of parmesan or grano padano & eating them like potato chips

I wish there was a fasting diet where you just have a parmesan nibble every 2-3 hours. I could do that.

the worst cheddar available in yr standard british supermarket is better than the best cheddar available in yr standard american supermarket

imported British and Irish cheddars (Mull of Kintyre, Kerrygold, Collier's) are pretty common in American supermarkets. is it fair to assume that these cheeses are unfit for Britisher/Irisher consumption, in the same way that the "ethic American" sections in UK supermarkets are stocked with Fluff and Twinkies and other sugary bullshit that no cultured American would touch?

possibly! i can only recall seeing kerrygold butter in the uk tbh

vermont cheddars - really good ones, aged, raw milk -- are all over the place too

i have really amazing memories of Cabot cheddar and when i tried it recently after having spent several years in the UK i was like wtf is this

Cabot is the Velveeta of Vermont cheddars! but this stuff is pretty good despite the embarrassing packaging:

https://i.imgur.com/O4SBq2W.png

what do you think of grafton village is it good or just artisanal kraft?

I like it, but the sharpness is maybe a little over-the-top, and it isn't significantly better than other supermarket cheddars that sell for $3-4 less per pound. but I'm not a cheese connoisseur so ymmv

ymmc

^

putting a picture of a person on a packet of cheese has uh troubling implications imo

ball cheese

Ilxor L4uren introduced me to pimento cheese about 3 years ago. Delicious.

Granted, I have only had it from Murray's cheese, but I assume you can't mess it up too bad.

where is the love for babybel

Love pimento cheese. Love Comte and other gruyere family members. Love British cheddars and Stilton of various official and unofficial varieties. Love pretty much all cheese, but try to eat less of it these days, as I don't buy the saturated fat is good for you stuff.

Despair at American unfamiliarity with cheese better than generic "sharp cheddar" or "manchego" etc.

Would be interesting to know more about why the dairy-producing/cheese-eating regions of the US came to be such.

Yep, I've been eating less cheese and drinking less wine this year, since I was on the Trump diet last year. Eating and drinking everything in sight in preparation for a nuclear winter and to feed my huge hole of despair.

first cheese that ever became my fave was Brin d'amour which i haven't seen in ~15 years - released in Spring, semisoft Ewe's milk, and rind coated in herbes de provence iirc. that was beautiful stuff. shoutout to manchego for versatility and flavor, but these days i love 'em all, esp. 5-year aged gouda is special in the crystalized-bits way fgti was talking about Parmeggiano-Reggiano. and hell yeah to all the blues, and Britishes (looking @ you double gloucester). feel like i live in a cheese desert now and i don't like it

I love Babybel

I love this Canadian cheese called Oka, made on Oka Island, the rind is the best part

I love pimento cheese

Love British cheddars and stiltons

Keep your manchego tho thanks

manchego in Spain can be great but in north america the instances I've had have often been too waxy

but Idiazábal ! we're planning a trip to the spanish basque country for the summer & naturally this'll be a highlight.

chez nous our favorite of that style is tomme brulée, from the Pyrenees, also a basque cheese, but French.

is burrata better than buffalo mozzarella y/n

sometimes i think y

YES!

yeah but both are delightful

I could totally demolish a burrata right now

I like to put a little bit of mache around my burrata, olive oil and balsamic and pretend that it's a healthy salad.

burrata is delicious, drown that shit in olive and basil w/ some heirloom tomatoes

yerac otm a little balsamic vinegar too

oh crap, i meant to type balsamic instead of basil. Balsamic is where it's at. This is what happens when I just think about food all day long.

Oh wait, nevermind. I did type the right thing.

The best burrata I have ever had was served with semi sun-dried tomatoes and olive oil.

This thread needs more rolling cheese

https://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/cheese/all-you-need-is-cheese/events-and-tastings/experience-the-cheese-chasing-mania/14105866-1-eng-CA/experience-the-cheese-chasing-mania.png

good luck uk

https://metrouk2.files.wordpress.com/2015/05/cheese-rolling.gif
https://img.buzzfeed.com/buzzfeed-static/static/enhanced/webdr02/2013/1/28/7/anigif_enhanced-buzz-24044-1359376740-3.gif
https://i.imgur.com/FfEL31Q.gif
https://img.buzzfeed.com/buzzfeed-static/static/enhanced/webdr02/2013/5/27/22/anigif_enhanced-buzz-13289-1369708869-0.gif?downsize=715:*&output-format=auto&output-quality=auto

the lone wisconsinite fighting for his one and only role in the uk

Can we get back to Forme d’Ambert and it’s lesser known cousin Forme de Montbrison. This is the taste of my childhood summers.

Done here I think the best cheese I have found is the berry creek riverine buffalo blue which is a rich gooey delight. Very nice stirred into broccoli but it never gets much further than the knife really.

oooh did you spend your childhood summers in the Auvergne?

I am going to Japan today, I think I will not have any cheese while there. Though here you find cheese brochettes at yakitori joints (usually mozza I think) & I've heard Japanese tourists enjoy it but they haven't brought the concept home.

Buffalo mozzarella and burrata are both delicious and similar and equal and essentially interchangeable

^^^if CMBYN had had a burrata scene rather than a peach scene, would've been all in

One of my parents university friends married a garagiste from Montbrison and we used to drive down there most summers. We spent a lot of time hiking, at various lakes around and about and eating cheese.

itt: imago rates the fuckability of dairy products

I am having to look up so many cheeses from this board.

xpost, I was just watching David Chang's (ugh) new netflix show episode on pizza. He visited two places in Tokyo that made pizza. I was in Japan last year (Tokyo, Kyoto and Miyazaki in Kyushu). Oddly enough I had very good vegan cheese in Miyazaki.

I love this Canadian cheese called Oka, made on Oka Island, the rind is the best part

― flamboyant goon tie included, Friday, March 2, 2018 1:50 PM (yesterday) Bookmark Flag Post Permalink

Oka's not an island! just in case you were planning a day trip :)

I have trouble keeping track of the names ("it was Saint...something"), but basically every QC cheese I've had since moving here has been excellent and makes me sad for USA, though the situation there is so much better than it used to be (that old maxim that the best US supermarket cheese is worse than the worst UK equivalent is no longer true, though the baseline of quality is def significantly higher in the UK).

Not Canadian, but at the Atwater fromagerie they sometimes get this extremely aged gouda (like 5 yrs or something) that is so crystallized, it borders on candy.

good to hear! i will admit to not being a regular usa cheese shopper for ~ 10 yrs

Why did I think Oka was an island?!

I see it's made by trappist monks! I was thinking of Okja, that really traumatic movie on netflix about the super pig.

I had Trappist monk made cheese in Belgium fairly recently, at Orval. It was delicious, seemed pretty processed and reminded me of what’s called smoked Gouda in the USA.

My favorite local cheese is Dinah’s Cheese, produced by Kurtwood Farms of Vashon Island, WA. Basically a rind containing an extremely fatty delicious goo.

Dude also sells incredible ice cream

a rind containing an extremely fatty delicious goo

lol i genuinely started salivating when i read this

Some of my favorite cheeses are from WA, but one of them stopped production a few years back after sickening people in several states, and I'd be even more wary about anything straight out of Vashon

Flamboyant & rob

Ya I didn’t wanna be that guy but ya re: oka

It was very heavily advertised in vancouver along w other qc cheeses i wanna say 15-20 years ago for some reason

V good stuff coming out of qc as always

a rind containing an extremely fatty delicious goo
lol

i genuinely started salivating when i read this

― mark s, Sunday, 4 March 2018 3:41 AM (four hours ago) Bookmark Flag Post Permalink

I had a delicious washed rind cheese that fulfilled this specification. I think it was called mountain man and from Tasmania, but possibly from the Victorian hill country.

i met andy reid at the airport today. somehow we had a long talk about thanksgiving foods and he gave me the cheeses he uses in his mac and cheese recipe. pic.twitter.com/hNzoIn7WL7

— charles mcdonald (@FourVerts) March 5, 2018

That kind of reminds me of when I would go to EVillage cheese and just buy all the $1 discounted wedges and make my "discount lasagna". The gouda in that seems suspect.

There is a Cheesetique in my neighborhood, and they do similar multi-cheese macs and "grownup" grilled cheeses. Some of them are fine, even pleasant, but I'd really rather have the cheeses separate and identifiable on a plate.

St. Marcellin was mentioned upthread. I have a thread of associations with it that is interesting to no one but me.

Apparently in the 1980s it was listed as one of the world's top ten cheeses in (I think?) Encyclopedia Brittanica. I had a high school girlfriend who was an exchange student in St. Marcellin. Anyways so I went to the French Market in Georgetown D.C., down the street from the French Embassy on Reservoir Rd., and asked the cheesemonging dude about St. Marcellin. His face fell; I like to think he got tears in his eyes. He said "Ah, monsieur, it ees a verry delicate cheese. It goes to ze Customs in New York, it has to wait, and by ze time it reaches here? Pffft."

Anyway I did find it (in England) in 1995 or so; I like, uh, okay. It's nice, but don't consider it a religious experience. A few years later it was easy enough to find in the U.S. at Dean & Deluca or whatever. Is it still highly regarded? I am given to understand that moldier is better.

I was living in Lyon for about 5 months a year ago and I kept seeing all the little medallions everywhere. I was back in Lyon/Rhone for a couple of weeks in February and finally decided to try it. It was amazing. I don't know. Part of the amazingness was just my surprise and kicking myself that I hadn't tried it previously when I could've been eating it everyday. In the bouchons in Lyon it's usually one of the options for dessert. It is super delicate. The best part is when you warm it in the oven and the rind is barely containing the creaminess inside.

Thanks, Yerac. Next time I see it I will try it warm. Maybe with something sweet? A drizzle of balsamic vinegar or dried cherries?

Oh, warming it in the oven (even in the microwave if you have to) is absolute key. They sell them in their own crockery sometimes for this purpose. I don't know if I would eat it cold. I just had it with a baguette. I would eat it plain at first.

on account of this thread i've been craving the goods, so went to igourmet and ordered a couple: Baechler Truffle Raclette, and Ewephoria Aged Sheeps Milk Gouda. also got one other thing that didn't even give a single google hit when i tried, but couldn't resist. not cheese related, but it's called sesame miso - a miso made out of sesame seeds i believe that i just could not resist.

What are you going to use the sesame miso for? We usually use miso for marinating fish and for weird noodle stirfrys so I don't have to use too much soy sauce.

it's a light colored miso so i'm thinking of things i do with shiro miso already, soup is automatic just to taste it. but likely/def. miso-glazed eggplant, and tofu. will look for something like cod, or maybe even just work it into a oyster mignonette. no idea. since reading abt David Chang's work with hozon i've been really curious to try non-soy/miso-type fermentations.
there was also a fig miso that sounded crazy

In addition to using it for miso glazed eggplant, which sounds awesome using sesame miso; it would go great as a hiyayako accompaniment or with spinach in a twist on horenso no gomae or hot eh whole hog and have it as a condiment on goma dofu.

woah, thx Ed!

the cheese is here!
https://imgur.com/a/LlJrp
left is a aged dutch sheep gouda called ewephoria. the "straw" aspect is downregulated with aging. not sure if the pic does justice to how beautiful the streaks are in this. wish i knew the chemistry of what is going on. it amazing
right is Baechelr Truffled Raclette, it is "OH. MY. LANTA."
not pictured is a chocolate goat cheese from westfield farm, MA - not particularly goaty, not too sweet. almost stole the show.
thanks to housemate for sharing this with us which i never would have ordered solo.
oh, and the sesame miso made the trip, too. will be playing with that prolly next week when i have spring break from school

I ate some Fourme de Montbrison today, because my fromagerie didn't have any Fourme d'Ambert. It was very good, a similarly kind of candiedness to it. I also got some salers, normally one of my favorite cheeses, but this one lacked all character, and I may see if they'll take it back---it's outrageously bland for 37 euros a kilo.

xpost what will you use the raclette for?

oh man, it's like candy. yesterday for breakfast made some toast, put slices on it and topped with a over easy egg. if it lasts another day or two i'll make a grilled cheese, but between me and roommate, don't think it'll last v long

It's the journée nationale du fromage ! here I guess, not elsewhere, but still : a good excuse

I had some crumbly Lancashire from Marks & Spencer and I did not love it. Fortunately I bought some very tasty Stilton also.

I ate at a Corsican restaurant last night & had for dessert the cheese plate, three corsican cheeses which were delicious. I wish I'd taken a photo of the carte because I can't remember their names. All were brebis, in a range of strengths, very earthy.

Sometimes when they bring out the cheese cart and then spend 5 minutes explaining each cheese in a different language, I kind of feel bad knowing that I am only going to order according to their shapes. I would like a triangle and a round and a square.

folks, Banon.

that's all

washed down w/ https://www.ratebeer.com/beer/thornbridge-days-of-creation/417046/

lord god

get on it

https://en.wikipedia.org/wiki/Banon_cheese

That looks amazing. I am on it for July.

used to be you could get an amazing american version of banon by an artisanal cheesemaker named sally jackson

then a bunch of people got e coli from their cheese and they closed

:-(

taking the rough with the smooth is a dying art eh

literally

Actually checking Eurostar availability right now in response to stumbling across this:

http://lafruitiere.business.site/

looks fun. we have places like that in Paris too!

I almost just made a french cheese only thread but I think this will do. I am re-reading and jotting down new ones to try. List your favorite non-common french cheeses and how you like to eat them. I just had a pont-l'eveque and st felicien sitting in my bag for 2 days without being refrigerated (no fridge while traveling between places). I opened the ziplock bag that they were in (to keep them from stinking up my clothes too horrible). Wooooo. Wet cheese dog. I just ate half of the st felicien for breakfast, warmed up and scooped on top of bread.

I always see these tiny ash covered medallions being sold at the markets by fromagerie stalls but the couple of times I tried to buy a couple they were soooooo bitingly sharp, salty, pungeant. Maybe they are supposed to be used in something else instead of eating straight.

I don’t know what’s uncommon! Are Basque tommes common? Is Saint-Nectaire common? Fourme d’Ambert ? Dang, I’m in east Germany for two weeks, i do not expect to eat much good cheese here

I don't know what's common either, but I want to know more about cheese I guess. I was actually considering Saint Nectare today but thought I needed to regroup and do more research since I only have so many cheese eating days left. The fourme d'ambert I had on my list from when you mentioned it above as your favorite cheese.

I want to try new things so I am trying not to eat any reblochon, comte, morbier, camembert this trip because those are always staples.

Saint Nectaire is delicious and it’s a good season for it. Better in the Auvergne but still good in the cities.

Do you know salers? Another champ.

Ok yes those are common.

I was at a resto w some Americans the other night and their English translation menu said for a good Parisian cheesemonger “the best cheesemonger in France”, translation of meilleur ouvrier but not really THE best anyway we lolled

In Lyon, Marseille, Toulouse these couple of weeks. I have not had salers. Adding it.

I am super hoping to make that mont d'or thing with the garlic, persil, lardons and white wine, where you put it in the oven and then just drag you pasta through the melted ooze. The problem is the spouse does not eat cheese, so I am eating all of these things by myself.

Just finished a bit of brebirousse. It was rly special imo. Washed rind sheep's milk. Am at a Airbnb so was just slicing and stuffing my maw.

Inspired by the thread I went to a local supermarket and got a Rauchkäse which I am enjoying with dark German bread.

The pics of brebirousse look lovely. The ooze...

I've been deprived for a few years. It was SO what I needed

if you like strong stuff like st nectaire & salers try le chaume - some ppl (like me) rate it really highly

I don't know that one---looking around online, I see one called chaumes, is that what you mean? trappist-style cheese, sounds tasty

It says you can grill it?

I think relatively common, but not sure: Époisses if you like a buttery cheese.

Ohh that epoisses. I am looking at pics. What is your favorite way of eating it? Oven and then fondue-like?

Good Lord I never rly thought I wanted to go to France that badly. Then came the cheese thread

I don't have enough days to eat all the cheese. And I am by no means a cheese expert so I am totally happy eating 2 euro blocks from monoprix just to figure out what the deal is with some cheeses. Ohhhh, 2 years ago I did go to the main Paul Bocuse restaurant in Lyon. The cheese course, I have a pic. I need to figure out how to post pics here.

I mean that common Lion brand camembert is a euro something in the store here and ~$10USD in Chile.

You definitely want it to ripen a bit. Oh, and I just read this: "only pasteurized-milk versions are sold in the US", which finally gives me an explanation of why what I've gotten in Europe was so so so much better (from https://artofeating.com/epoisses-cheese/). I agree with this statement: "Although the pasteurized-milk versions of the cheese can be good, they seem to me less complete — less odorous, more restrained, narrower in taste." The best one I had was in December in Belgium. I am now extra sad to be back in the States again.

I've never done it in an oven fondue-like, but it seems like it could work. It's already very creamy when a little below room temperature. I like it with a very crusty bread and sparkling wine.

I am very big on aging cheese in the room, which is why my cheese being in my bag for 2 daysa even during this heat didn't bother me too much. I am going to eat it right away though.
https://s15.postimg.cc/uj0zsvsh7/IMG_20160927_211601123_2.jpg

So that was the cheese they circulated for the cheese course. I think I just picked the cheese that I recognized the names of when he went through the selections.

looks like a fourme d'ambert on the left!

Do you just eat it on bread or nibble on it?

I just eat pieces of it, though usually with bread every few bites. and of course wine is good to cut the acidity.

top right looks tres interesante. OMG @ that pic

yes sorry it's le chaumeS

I saw that they put fourme d'ambert on pizza here so I heated it up and make a little basil, tomate sandwich. I like the melt. I like that it isn't as "nervy" as harder blue cheeses.

Chaumes qui peuvent

yeah I never really dug what the usaians called "blue cheese" ; French ones seem to me to be butterier, less sweet, & yes, less "nervy" is a good way to put it.

Don't personally eat local blue cheese but dolce latte is fab

I like blue cheeses on burgers. Stilton and roquefort with port is nice.

I eat such trash cheeses compared to you guys. You're cheese-shaming me.

I got some double gloucester w chives and it's okay but only with like meat and a pickle...not by itself. And it was like $7 for a bit slightly larger than a cassette tape. Where do I go from here??

In Orbit, cheese in NYC is way too expensive. I stuck to the $1.99 blocks of orange whatever.

oh, i love the gloucester spread with some dijon. not sure what i'd recommend since i don't know what is accessible to you. i've mostly only had access to tj's for the last couple years - i esp. like their double cream gouda, aged gouda, goat brie and cambozola. maytag is a great crumbly bleu. and the gorgonzola is pretty good (makes a great pasta sauce just melted with a bit of pasta water)

I totally forgot about TJs. They have a nice italian truffle cheese that you can eat on its own.

I haven't been to TJs for a while because I basically have to take a day off to go when the line isn't all the way out the door. But I'm passing through Grand Central tmw, maybe I'll stop at the Murray's stand.

Murrays has really good pimento cheese.

oh yeah, the truffle cheese is nice. xp. have made a great grilled cheese with that and some good crusty bread and kale massaged with reduced balsamic

Love Murrays. Try the Montgomery cheddar!

people talk shit about monterey jack but it's fucking awesome for what it is, i.e. cheap soft cheese with a bit of bite

yeah, i def have time for jack on occasion. also like havarti and muenster for mild meltable inexpensive cheese

Cheddar used to be my basic cheese for everything but tbh it can be too assertive--even though I really love extra-sharp cheddar, sometimes you don't want CHEDDAR, y'know? Havarti is The One, it's the perfect mid-range cheese. It has lots of creaminess & it can melt, and it's adaptable flavor-wise but it's not all mouth feel with NO flavor like provolone is. Havarti on a Lender's bagel is probably a top-10 childhood flavor memory for me.

yes yes yes to all of this

the other cheese i picked up while in LA last week was a lovely gouda-like goat one from Wisconsin
https://fromagination.com/product/evalon-cheese/

Fromagination is the best shop, with the worst name.

I prolly said it above but I eggs with cheddar is best.

Also, i finally broke into my saint nectaire this morning. Where have you been my entire life you dirty motherfucker?

CHEESE!

Nice

I love saint nectaire too. I usually buy too much though : it dries out a bit more quickly than I expect

only occasionally getting reinforcement Saint Nectaire wheels from France, we keep it in the freezer. Less barbaric than it sounds!

Sounds civilised at to me

at=af natch

so two weeks ago, walked into my old employer's new place downtown, walked out a lot poorer but in possession of an entire p'tit basque

finally finished it tonight, feel like i'm oozing lipids from every pore ... this is why i NEVER go visit my old boss

it wouldn't have been so bad if i had spread it out but instead i finished it in like 4 epic sessions (one was with friends tbf)

this is also why i never go into whole foods or any other upmarket grocery

fuckin aged gouda

Is that safe?

not for the gouda

it is like..... it's like mega-cheddar

Is that safe?

― Mario Meatwagon (Moodles), Tuesday, August 28, 2018 6:51 PM (twenty minutes ago) Bookmark Flag Post Permalink

not for the gouda

― Guayaquil (eephus!), Tuesday, August 28, 2018 6:52 PM (nineteen minutes ago) Bookmark Flag Post Permalink

lol!

Any cheese with tyrosine crystals is a cheese I want to marry

You are clearly more of a romantic than Tracer Hand

Made pimento cheese this past weekend. I want to spread it everywhere, so delicious.

this post lacks the sophistication of much of this thread but -- had comté i think for the first time and dear god.

It was good? Yesterday, I finally took out the st nectaire I had in the freezer from my last trip to France in July. Still delicious.

yeah thin slices of Parmesan are right up there

― Under the influence of the Ranters (Noodle Vague), Friday, 2 March 2018 16:56 (eight months ago) Bookmark Flag Post Permalink

It's the only cheese that really, actually smells like feet and yet one of the tastiest (no tarantino)

― scotti pruitti (wins), Friday, 2 March 2018 16:59 (eight months ago) Bookmark Flag Post Permalink

ah here gruyere absolutely smells like feet, possible not even human feet like

would have it above cheddar on most omelettes/gratins tho, notwithstanding yerac being correct about cheddar being best with eggs and in sandwiches as a rule

xp I loved it. It was 15 month something or other that I bought a square centimeter of. There is something different there compared to the gruyure I've had. Most painful part was realizing I had stayed in France outside of geneva in grad school for a conference. Was so close to comté bliss but too poor and ignorant.

I need new french cheeses to try. Maybe one day I will finally get the Mont D'or. Problematic when I have to eat the entire thing myself.

You probably already know all the main ones so I don’t know what to suggest. Chèvre, vache ou brebis ?

i just learned the word for sheep, so thx!

I should just blindly choose a couple.

oh, yum
https://www.murrayscheese.com/pyrenees-brebis

holy cow. ought not to have gone to that website cuz now i feel like my life with be empty without https://www.murrayscheese.com/white-truffle-moliterno

My favorite cheeses in the world are the sheeps milk cheeses from the Pyrenees. Petit Basque is incredible; there is this rich mouthfeel that is so good. Ossau-Iraty and Prince de Clavarolle are amazing. Etorki is slightly less aged and not as good Imo, but still well worth it.

if you go to the Pyrenees the little cheese stalls you find will often just sell "Pyrenees" cheese, usually brebis as you say, though there is some vache - often with no actual names attached so you never quite know what you're going to get but yes it's pretty much 100% awesome

The above are all very similar so I wouldn't get them at the same time.

I just got over a years long cheese addiction: snacking on 2-3 amazing cheeses every evening while preparing dinner. Finally had to quit that to get myself in order.

Alp Blossom is a great US alpine style cow-milk cheese coated in herbs.

Some of the best cheeses I ever had were St. Malachi and Seven Sisters from The Farm at Doe Run in SE Pennsylvania. My Whole Foods only carried them for a short while and they are very expensive to order by mail.

xp

I think I am going to make one of these cheese plates soon. Although I will have be more thoughtful about keeping meats away with some sort of wall.

https://www.instagram.com/cheesebynumbers/

mm meat wall

I had to put a bunch of st nectaire in my gnocchi to use it up. It was lovely and decadent.

Oh! Am not a big gnocchi person but I love melting some gorgonzola with a bit of pasta cooking water for a quick, yum, fat-laden noodle dish

I was very happy all my cheeses made it through customs. I've only had them one time start looking for the word pasteurized on the labels and it was after the customs dog sniffed out the cheese.

Blue cheese help please.

I bought an Italian blue rolled in coffee at Christmas and it's theoretically sensational except for the fact it's just too strong, even for my tastes.

I'm absolutely at the stage of just throwing it out unless anybody has any ideas for how to temper it that don't involve blue cheese dip.

salad dressing? i love a blue cheese dressing on endives

or dressing for the classic winter green-apple/spinach/walnut/bacon salad (or is this just a classic in my own head - i dunno)

It would need to be a *really* dilute dressing to overcome it. Honestly, if I opened the box I'm storing it in you could probably smell it at your place just now.

I'm thinking more about granny's tales like "keep it in a box for a week with half a turnip" or "two drops of vanilla essence on a slice of stale bread, turned to breadcrumbs".

the funkier the blue cheese the better the dressing ime

Pair it with something really sweet and fruity, like fig jam?

Fondue (jk)

I like putting honey on a real strong blue cheese

Seem like sensible ideas but it's way beyond that.

Sod it, bin. I just hate throwing food out.

cook some pasta, and to the hot pot throw in a dollop of this blue as it melts add butter/olive oil until it seems not too overpowering and use as cream sauce for pasta?

once the pasta is drained, add to the hot pot, is more what i meant to say

Already tried that without luck.