Rolling cheeses 2018

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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 (nine months ago) Permalink

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

let's all meet up for this

droit au butt (Euler), Friday, 2 March 2018 13:02 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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

imago, Friday, 2 March 2018 13:51 (nine months ago) Permalink

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 (nine months ago) Permalink

lol that sounds p decadent! melting comte!!

illegal economic migration (Tracer Hand), Friday, 2 March 2018 14:36 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

WE GAVE A CHEESE BOARD! YAY!

Benson and the Jets (ENBB), Friday, 2 March 2018 14:47 (nine months ago) Permalink

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

mark s, Friday, 2 March 2018 14:47 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

lol @ "Colby" cheese wtf even was that

illegal economic migration (Tracer Hand), Friday, 2 March 2018 14:54 (nine months ago) Permalink

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 (nine months ago) Permalink

"milder than cheddar" is quite the achievement

mark s, Friday, 2 March 2018 14:58 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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

marcos, Friday, 2 March 2018 15:42 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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

mark s, Friday, 2 March 2018 15:47 (nine months ago) Permalink

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

Yerac, Friday, 2 March 2018 15:54 (nine months ago) Permalink

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

Yerac, Friday, 2 March 2018 15:54 (nine months ago) Permalink

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 (nine months ago) Permalink

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

NEW CHIMP THREAT (bizarro gazzara), Friday, 2 March 2018 16:48 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

yeah thin slices of Parmesan are right up there

Under the influence of the Ranters (Noodle Vague), Friday, 2 March 2018 16:56 (nine months ago) 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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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 (nine months ago) Permalink

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

illegal economic migration (Tracer Hand), Friday, 2 March 2018 17:20 (nine months ago) Permalink

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

marcos, Friday, 2 March 2018 17:21 (nine months ago) Permalink

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 (nine months ago) Permalink

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

Yerac, Sunday, 1 July 2018 18:19 (five months ago) Permalink

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.

Pataphysician, Sunday, 1 July 2018 18:23 (five months ago) Permalink

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

Yerac, Sunday, 1 July 2018 18:39 (five months ago) Permalink

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.

Yerac, Sunday, 1 July 2018 18:41 (five months ago) Permalink

looks like a fourme d'ambert on the left!

droit au butt (Euler), Sunday, 1 July 2018 18:47 (five months ago) Permalink

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

Yerac, Sunday, 1 July 2018 18:51 (five months ago) Permalink

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

droit au butt (Euler), Sunday, 1 July 2018 18:54 (five months ago) Permalink

top right looks tres interesante. OMG @ that pic

lâche pas la patate (outdoor_miner), Sunday, 1 July 2018 19:06 (five months ago) Permalink

yes sorry it's le chaumeS

illegal economic migration (Tracer Hand), Sunday, 1 July 2018 22:46 (five months ago) Permalink

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.

Yerac, Wednesday, 4 July 2018 16:09 (five months ago) Permalink

Chaumes qui peuvent

Et Dieu crea l' (Michael White), Wednesday, 4 July 2018 16:18 (five months ago) Permalink

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.

droit au butt (Euler), Wednesday, 4 July 2018 16:27 (five months ago) Permalink

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

Et Dieu crea l' (Michael White), Thursday, 5 July 2018 03:39 (five months ago) Permalink

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

Yerac, Thursday, 5 July 2018 07:51 (five months ago) Permalink

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 (five months ago) Permalink

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 (five months ago) Permalink

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 (five months ago) Permalink

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 (five months ago) Permalink

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 (five months ago) Permalink

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 (five months ago) Permalink

Murrays has really good pimento cheese.

Yerac, Thursday, 5 July 2018 14:23 (five months ago) Permalink

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 (five months ago) Permalink

Love Murrays. Try the Montgomery cheddar!

mom tossed in kimchee (quincie), Thursday, 5 July 2018 15:00 (five months ago) Permalink

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 (five months ago) Permalink

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 (five months ago) Permalink

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 (five months ago) Permalink

yes yes yes to all of this

illegal economic migration (Tracer Hand), Thursday, 5 July 2018 23:03 (five months ago) Permalink

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 (five months ago) Permalink

Fromagination is the best shop, with the worst name.

Tim, Sunday, 8 July 2018 15:10 (five months ago) Permalink

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 (five months ago) Permalink

CHEESE!

A Box of After Dinner Comics Shipped to Your House Each Month (seandalai), Sunday, 8 July 2018 16:53 (five months ago) Permalink

Nice

droit au butt (Euler), Sunday, 8 July 2018 18:15 (five months ago) Permalink

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 (five months ago) Permalink

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

A Box of After Dinner Comics Shipped to Your House Each Month (seandalai), Sunday, 8 July 2018 20:30 (five months ago) Permalink

Sounds civilised at to me

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 23:27 (five months ago) Permalink

at=af natch

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 23:28 (five months ago) Permalink

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 (four months ago) Permalink

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 (four months ago) Permalink

two weeks pass...

fuckin aged gouda

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

Is that safe?

Mario Meatwagon (Moodles), Tuesday, 28 August 2018 18:51 (three months ago) Permalink

not for the gouda

Guayaquil (eephus!), Tuesday, 28 August 2018 18:52 (three months ago) Permalink

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

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

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 (three months ago) Permalink

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

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

You are clearly more of a romantic than Tracer Hand

Mario Meatwagon (Moodles), Wednesday, 29 August 2018 02:41 (three months ago) Permalink

one month passes...

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

Yerac, Thursday, 11 October 2018 18:12 (two months ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink


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