That sounds like a nice selection. I'm finishing off my Wensleydale cheese with a Stella.
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The Cheese thread.......
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That sounds like a nice selection. I'm finishing off my Wensleydale cheese with a Stella.
Had a lovely pre-dinner appetizer earlier in the evening of sour dough kalamata olive bread with lemon-infused Italian dipping oil, Cypress Grove Midnight Moon cheese and a Stella.... The weather was delightful, still warm without being either too hot or too sticky with humidity, so I enjoyed this out on my deck as the ducks and geese floated around on the little lake..... There won't be too many more afternoons -- if any -- like this so I'm enjoying this gorgeous weather while I still can!
It is an excellent selection, a nice and balanced mix, and most agreeable.
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Emmental and cracked-mustard seed coated goats cheese with some nice whole wheat/grain bread from a local baker picked up yesterday afternoon. Will have eggs with spinach later for a proper breakfast. Needed to take something with food for the moment. This will suffice.
You just reminded me that I have some Blue Cheese in the Fridge that needs some nibbling on.
What sort of blue cheese? (I am rather partial to almost all blue cheeses....)
How cool is that?
Wonderful. Do enjoy.
This very day, my crackers (and French bread) have already played host to Camembert (from Normandy), along with Bleu d'Auvergne, Brillat Savarin, and aged Comte (all from France), along with other delights....
Probably going to pick some up in the morning unless the Delice has come in.
The Delice was smiling at me in my cheesemonger's two days ago, but I selected the Brillat Savarin instead.
I’m away from home for the weekend and will report back. My favorite US brand has always been Maytag Blue Cheese because it is moister than the imported brands I’ve tried and which is available for mail order. However, these days purchasing a wheel of cheese is more than I need at any one time, but a 2lb wheel of cheese for $37 is a good price.
I became familiar with this brand because my Aunt and Uncle lived in Newton, Iowa where it is located.
https://www.maytagdairyfarms.com/our-history/
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What is Delice?
A seriously rich, sweet, triple cream cheese from Burgundy.
Its full, formal name is "Délice de Bourgogne". Anyway, it is a rich, luscious, somewhat sweet, soft and ultra creamy cheese - brilliant for spreading on French bread, or toast.......
Sounds yummy.I’ll have to see if it is available locally.
It is yummy; actually, I recommend it strongly.
[doublepost=1507391004][/doublepost]Actually, when it is ripe, it is almost liquid; you can dip biscuits - say, water biscuits - (or bread) into the hunk of cheese and scoop it (the cheese) up.
Addictive, once you start tucking in.
It is.
Picked up Midnight Moon by Cypress Groves on the account of seeing it mentioned in here. Some type of herbed cheese which I sampled and liked. And picked up three large edges of Jarlsberg.
Picked up Midnight Moon by Cypress Groves on the account of seeing it mentioned in here. Some type of herbed cheese which I sampled and liked. And picked up three large edges of Jarlsberg.
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I am rather partial to Jarlsberg.
@Huntn, one can even enjoy Delice at breakfast; well, as I can attest from personal experience, it is possible to do so - delicious on toast or French bad with coffee, soothing, rich, gorgeous.
That is not to say it doesn't work well - because it does, superbly - on a post prandial cheeseboard, also.
Oozing, ripe, almost runny, creamy, delicious Gorgonzola Cremosa for breakfast, with French bread......
Very partial to homemade broccoli and Stilton soup with fresh crusty bread!
Ok I’m back from a funeral of a friend, despite the sad circumstance, good comradarie, lots of soul lifting and got to visit Kennith Copeland’s (a fairly big name in US based evangicals) mega church, Praise the Lord!
As to your question, my blue cheese brand is Salemville Amish Blue Cheese, made by the Salemville Cheese Cooperative in collaboration with the Cambria Amish in the Cheese State, Wisconsin.
I’m sorry, but I must without my like when it comes to broccoli, a personal flaw of mine, but I will eat it under survival circumstances.
Ok I’m back from a funeral of a friend, despite the sad circumstance, good comradarie, lots of soul lifting and got to visit Kennith Copeland’s (a fairly big name in US based evangicals) mega church, Praise the Lord!
As to your question, my blue cheese brand is Salemville Amish Blue Cheese, made by the Salemville Cheese Cooperative in collaboration with the Cambria Amish in the Cheese State, Wisconsin.
I’m sorry, but I must without my like when it comes to broccoli, a personal flaw of mine, but I will eat it under survival circumstances.
How do the Amish make blue cheese? In other words, what traditions influence their cheese making? Is their blue akin to Stilton, or closer to Bleu d'Auvergne, or Roquefort, or the milder, creamier blues?
Re broccoli, steaming, or stir-frying (with chilli, and garlic) can produce impressive results.
I must profess ignorance. This blue cheese tastes like... blue cheese, although it’s creamy and crumbly, with that sharp taste, if not identical, very similiar to the Maytag Blue Cheese. I am no expert on the history of Blue Cheese, but I was looking at the link at the Maytag Dairy site, which makes it sound as if this is either the first blue cheese in the world that was made with cow’s milk vs sheep milk, or the first made in the US with cows milk, not sure.
https://www.maytagdairyfarms.com/our-history/
I assume if it is the Amish or the Salemville Cooperative who are actually making the cheese, they are doing something similiar to what the Maytag Farm does.
https://www.maytagdairyfarms.com/cheesemaking/
Sorry, @Huntn: I have to confess complete ignorance here, too: That is, I have no idea what influences govern the production of US (blue) cheeses - whereas I can make a reasonable 'educated guess' about the style of blue cheese that every western European country with a half decent dairy industry would produce.
Ok, I did some more reading and Maytag is probably the first blue cheese commercially made in the States, not the first in the world to use cows milk, because Gorgonzola is made with cows milk. As I recall Roquefort is a dryer Cheese.
Earliest known Blue Cheese made 79 AD.
But not everyone is a Roquefort fan. For other blue cheese lovers there’s Gorgonzola, Cambazola, Bleu d’Auvergne, Stilton, and several others. In the U.S., however, many of us have grown accustomed the the generic, industrialized form of blue cheese, but if you’re a real cheese connoisseur you’ll know that it’s important to choose the good stuff. (http://ecosalon.com/food-history-roquefort-and-the-world-of-blue-cheese/)
[doublepost=1507502231][/doublepost]@Scepticalscribe, I’ve either forgotten or never knew until my reading today that the mold in blue cheeses is penicillin, which fascinating to me.
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