Rolling cheeses 2018

Message Bookmarked
Bookmark Removed

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.

droit au butt (Euler), Friday, 2 March 2018 13:00 (one year ago) link

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

let's all meet up for this

droit au butt (Euler), Friday, 2 March 2018 13:02 (one year ago) link

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.

Yerac, Friday, 2 March 2018 13:30 (one year ago) link

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

illegal economic migration (Tracer Hand), Friday, 2 March 2018 13:32 (one year ago) link

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/

Yerac, Friday, 2 March 2018 13:33 (one year ago) link

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.

Yerac, Friday, 2 March 2018 13:37 (one year ago) link

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

Under the influence of the Ranters (Noodle Vague), Friday, 2 March 2018 13:43 (one year ago) link

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.

Yerac, Friday, 2 March 2018 13:45 (one year ago) link

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

imago, Friday, 2 March 2018 13:51 (one year ago) link

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.

droit au butt (Euler), Friday, 2 March 2018 14:29 (one year ago) link

lol that sounds p decadent! melting comte!!

illegal economic migration (Tracer Hand), Friday, 2 March 2018 14:36 (one year ago) link

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.

illegal economic migration (Tracer Hand), Friday, 2 March 2018 14:38 (one year ago) link

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.

Yerac, Friday, 2 March 2018 14:42 (one year ago) link

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.

VyrnaKnowlIsAHeadbanger, Friday, 2 March 2018 14:44 (one year ago) link

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.

Yerac, Friday, 2 March 2018 14:46 (one year ago) link

WE GAVE A CHEESE BOARD! YAY!

Benson and the Jets (ENBB), Friday, 2 March 2018 14:47 (one year ago) link

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

mark s, Friday, 2 March 2018 14:47 (one year ago) link

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.

droit au butt (Euler), Friday, 2 March 2018 14:47 (one year ago) link

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.

Yerac, Friday, 2 March 2018 14:48 (one year ago) link

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.

Yerac, Friday, 2 March 2018 14:51 (one year ago) link

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

droit au butt (Euler), Friday, 2 March 2018 14:54 (one year ago) link

lol @ "Colby" cheese wtf even was that

illegal economic migration (Tracer Hand), Friday, 2 March 2018 14:54 (one year ago) link

Colby is softer, moister, and milder than cheddar

Colby is not aged and dries out quickly

greaaat

illegal economic migration (Tracer Hand), Friday, 2 March 2018 14:56 (one year ago) link

"milder than cheddar" is quite the achievement

mark s, Friday, 2 March 2018 14:58 (one year ago) link

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

imago, Friday, 2 March 2018 15:00 (one year ago) link

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)

mark s, Friday, 2 March 2018 15:01 (one year ago) link

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

imago, Friday, 2 March 2018 15:02 (one year ago) link

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.

Yerac, Friday, 2 March 2018 15:03 (one year ago) link

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

droit au butt (Euler), Friday, 2 March 2018 15:27 (one year ago) link

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

marcos, Friday, 2 March 2018 15:42 (one year ago) link

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

Under the influence of the Ranters (Noodle Vague), Friday, 2 March 2018 15:45 (one year ago) link

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

imago, Friday, 2 March 2018 15:46 (one year ago) link

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

mark s, Friday, 2 March 2018 15:47 (one year ago) link

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

Yerac, Friday, 2 March 2018 15:54 (one year ago) link

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

Yerac, Friday, 2 March 2018 15:54 (one year ago) link

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

illegal economic migration (Tracer Hand), Friday, 2 March 2018 16:46 (one year ago) link

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

NEW CHIMP THREAT (bizarro gazzara), Friday, 2 March 2018 16:48 (one year ago) link

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

mark s, Friday, 2 March 2018 16:50 (one year ago) link

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.

Yerac, Friday, 2 March 2018 16:51 (one year ago) link

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

flamboyant goon tie included, Friday, 2 March 2018 16:53 (one year ago) link

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

flamboyant goon tie included, Friday, 2 March 2018 16:55 (one year ago) link

yeah thin slices of Parmesan are right up there

Under the influence of the Ranters (Noodle Vague), Friday, 2 March 2018 16:56 (one year ago) link

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 (one year ago) link

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

droit au butt (Euler), Friday, 2 March 2018 17:09 (one year ago) link

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

Yerac, Friday, 2 March 2018 17:11 (one year ago) link

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?

how to diss a peer completely (unregistered), Friday, 2 March 2018 17:18 (one year ago) link

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

illegal economic migration (Tracer Hand), Friday, 2 March 2018 17:20 (one year ago) link

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

marcos, Friday, 2 March 2018 17:21 (one year ago) link

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

illegal economic migration (Tracer Hand), Friday, 2 March 2018 17:27 (one year ago) link

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

There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 13:52 (one year ago) link

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??

There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 13:54 (one year ago) link

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

Yerac, Thursday, 5 July 2018 13:59 (one year ago) link

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)

lâche pas la patate (outdoor_miner), Thursday, 5 July 2018 14:09 (one year ago) link

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

Yerac, Thursday, 5 July 2018 14:11 (one year ago) link

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.

There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 14:20 (one year ago) link

Murrays has really good pimento cheese.

Yerac, Thursday, 5 July 2018 14:23 (one year ago) link

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

lâche pas la patate (outdoor_miner), Thursday, 5 July 2018 14:26 (one year ago) link

Love Murrays. Try the Montgomery cheddar!

mom tossed in kimchee (quincie), Thursday, 5 July 2018 15:00 (one year ago) link

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

illegal economic migration (Tracer Hand), Thursday, 5 July 2018 17:19 (one year ago) link

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

lâche pas la patate (outdoor_miner), Thursday, 5 July 2018 19:28 (one year ago) link

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.

There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 20:42 (one year ago) link

yes yes yes to all of this

illegal economic migration (Tracer Hand), Thursday, 5 July 2018 23:03 (one year ago) link

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/

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 14:31 (one year ago) link

Fromagination is the best shop, with the worst name.

Tim, Sunday, 8 July 2018 15:10 (one year ago) link

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?

Yerac, Sunday, 8 July 2018 15:31 (one year ago) link

CHEESE!

Nice

droit au butt (Euler), Sunday, 8 July 2018 18:15 (one year ago) link

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

droit au butt (Euler), Sunday, 8 July 2018 18:15 (one year ago) link

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

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 23:27 (one year ago) link

at=af natch

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 23:28 (one year ago) link

one month passes...

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

the late great, Sunday, 12 August 2018 05:59 (one year ago) link

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

the late great, Sunday, 12 August 2018 06:05 (one year ago) link

two weeks pass...

fuckin aged gouda

illegal economic migration (Tracer Hand), Tuesday, 28 August 2018 18:44 (eleven months ago) link

Is that safe?

Mario Meatwagon (Moodles), Tuesday, 28 August 2018 18:51 (eleven months ago) link

not for the gouda

Guayaquil (eephus!), Tuesday, 28 August 2018 18:52 (eleven months ago) link

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

illegal economic migration (Tracer Hand), Tuesday, 28 August 2018 18:57 (eleven months ago) link

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!

There's more Italy than necessary. (in orbit), Tuesday, 28 August 2018 19:12 (eleven months ago) link

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

mom tossed in kimchee (quincie), Wednesday, 29 August 2018 01:28 (eleven months ago) link

You are clearly more of a romantic than Tracer Hand

Mario Meatwagon (Moodles), Wednesday, 29 August 2018 02:41 (eleven months ago) link

one month passes...

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

Yerac, Thursday, 11 October 2018 18:12 (ten months ago) link

three weeks pass...

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

for i, sock in enumerate (Sufjan Grafton), Saturday, 3 November 2018 05:05 (nine months ago) link

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.

Yerac, Saturday, 3 November 2018 16:07 (nine months ago) link

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

lie back and think of englund (darraghmac), Sunday, 4 November 2018 04:52 (nine months ago) link

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.

for i, sock in enumerate (Sufjan Grafton), Sunday, 4 November 2018 05:36 (nine months ago) link

six months pass...

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.

Yerac, Friday, 31 May 2019 16:44 (two months ago) link

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

L'assie (Euler), Friday, 31 May 2019 18:52 (two months ago) link

i just learned the word for sheep, so thx!

Yerac, Friday, 31 May 2019 19:02 (two months ago) link

I should just blindly choose a couple.

Yerac, Friday, 31 May 2019 19:03 (two months ago) link

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

Ornette is blowing bubblegum spiderwebs (outdoor_miner), Saturday, 1 June 2019 22:10 (two months ago) link

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.

Mazzy Tsar (PBKR), Monday, 10 June 2019 15:53 (two months ago) link

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

Lil' Brexit (Tracer Hand), Monday, 10 June 2019 15:58 (two months ago) link

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.

Mazzy Tsar (PBKR), Monday, 10 June 2019 16:01 (two months ago) link

xp

Mazzy Tsar (PBKR), Monday, 10 June 2019 16:02 (two months ago) link

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/

Yerac, Monday, 10 June 2019 16:17 (two months ago) link

mm meat wall

don't mock my smock or i'll clean your clock (silby), Tuesday, 11 June 2019 15:49 (two months ago) link

one month passes...

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

Yerac, Tuesday, 16 July 2019 19:12 (one month ago) link

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

one charm and one antiup quark (outdoor_miner), Wednesday, 17 July 2019 14:58 (one month ago) link

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.

Yerac, Thursday, 18 July 2019 14:10 (one month ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.