The Cheese thread.......

[Scepticalscribe]

I'm just a plebeian who orders American cheese from the deli section in a supermarket .

Maybe I'll have to try other cheeses.

Well, I'm neither plebeian nor American (I don't think I have seen an American cheese - with the possible exception of something used in nachos - in supermarkets in Europe), and I do love the sort of cultures and cuisines that have produced cheese for countless centuries.

So, when I am home, specialist cheesemonger's - or farmers' markets - or a specialist cheese counter in an upmarket delicatessen - for me. Cheese matters.

 

[JamesMike]

Well, I'm neither plebeian nor American (I don't think I have seen an American cheese - with the possible exception of something used in nachos - in supermarkets in Europe), and I do love the sort of cultures and cuisines that have produced cheese for countless centuries.

So, when I am home, specialist cheesemonger's - or farmers' markets - or a specialist cheese counter in an upmarket delicatessen - for me. Cheese matters.

You might take a look at these American cheeses. View the slide show. Note the third one from my home state.

http://www.refinery29.com/best-american-cheese-recommendation

 

[Scepticalscribe]

You might take a look at these American cheeses. View the slide show. Note the third one from my home state.

http://www.refinery29.com/best-american-cheese-recommendation

Ah.

Thanks for sharing this link; fascinating.

I have read this - with no small interest.

Okay - if I ever do get to visit the US, some - in fact, all - of these cheeses are definitely on my list of things to try - and it is very nice to see some serious cheese making occurring (and delicious sounding) cheeses available in the US.

Are they readily - and widely - available - or restricted to a local radius?

 

[JamesMike]

Ah.

Thanks for sharing this link; fascinating.

I have read this - with no small interest.

Okay - if I ever do get to visit the US, some - in fact, all - of these cheeses are definitely on my list of things to try - and it is very nice to see some serious cheese making occurring (and delicious sounding) cheeses available in the US.

Are they readily - and widely - available - or restricted to a local radius?

I think it a combination of both. What I do is google the particular cheese plus the + sign and type the location.

 

[Scepticalscribe]

Enjoyed some Gorgonzola Dolcelatte with crackers....along with some rather nice Pinot Blanc (from Alsace).

 

[Scepticalscribe]

Have received gifts of Gorgonzola Dolcelatte, (yum), and aged Stilton. Ah, sigh.

 

[Scepticalscribe]

Gorgonzola last night. Divine.

 

[decafjava]

Did something unusual this weekend, in addition to a chunk of parmegiano reggiano I picked up some fine English cheddar. It was made by a company called Snowdonia and encased in black wax. Mature cheddar flavoured with port and brandy. Marvellous!!!

 

[Scepticalscribe]

Enjoyed a cheese board last night; a nice blue, some Gouda, a slightly oozing French piece of liquid gorgeousness, and some Emmental. Delicious - served with grapes, French bread, sliced apples, and fig jam/compote. And washed down with an excellent bottle of Chenin Blanc from Argentina.

 

[JamesMike]

Enjoyed a cheese board last night; a nice blue, some Gouda, a slightly oozing French piece of liquid gorgeousness, and some Emmental. Delicious - served with grapes, French bread, sliced apples, and fig jam/compote. And washed down with an excellent bottle of Chenin Blanc from Argentina.

Will check out the Argentina wine.

 

[sookie1911]

I love all cheese.Cheese curds are my favorite.

 

[mobilehaathi]

Will check out the Argentina wine.

There’s quite a few tasty wines coming out of South America. As I understand it, they tend to send the nicer stuff for export too.

 

[0388631]

Yep. Malbec varietel wine is a favorite of mine. Always consistent, always delicious. I typically open a bottle when we have company over for dinner and they're not big on red wine. It's an instant approval. Chilean wines are wonderful, too. I've not had the pleasure of trying many Brazilian wines. Though, from the few I have, they're wonderful.

I haven't had many west coast wines in the last few months. Though I'm almost certain this year's high end Napa vintages are going to have a whopping price based on the whispers I've been fed through various contacts in the region. Hopefully the beer companies encompassing the Sonoma and Napa county region don't inflate their prices in accordance.

Goes off in search for a Malbec or Riesling.

 

[Scepticalscribe]

I went cheese shopping today; Stilton (aged, mature), Gorgonzola (cremosa), Etivaz (a seasonal cheese made in small batches and better - by far - than either Emmental or Gruyere), mature goat's Gouda, Epoisses, Brillat Savarin, and Pont L'Eveque. Yum.

 

[Scepticalscribe]

And my cheese shopping from Friday included some ripe Camembert, Gorgonzola (Cremosa), La Delice, aged Comte, and some Epoisses.

 

[0388631]

La Delice

 

[Scepticalscribe]

You'll have to translate that emoticon; I don't do them, and I don't understand them.

But - I think - I can deduce that you are not best pleased.

 

[0388631]

You'll have to translate that emoticon; I don't do them, and I don't understand them.

But - I think - I can deduce that you are not best pleased.

It means I want! But cannot have until winter. It just isn't feasible for even high end cheese mongers to import. It goes bad quickly and it isn't economical to sell in small slices.

 

[Scepticalscribe]

It means I want! But cannot have until winter. It just isn't feasible for even high end cheese mongers to import. It goes bad quickly and it isn't economical to sell in small slices.

But it is quite delicious - especially at breakfast time.

 

[arkitect]

Lunch today:
Ossau-Iraty (Basque sheeps milk), Fig preserve and roasted Marcona almonds.

And my cheese shopping from Friday included some ripe Camembert, Gorgonzola (Cremosa), La Delice, aged Comte, and some Epoisses.

Your fridge must smell a treat!

 

[0388631]

But it is quite delicious - especially at breakfast time.

Yes. Seriously delicious. It has such a nice mouthfeel that you can easily overeat the stuff. First time we served it to company, they thought it was some form of clotted cream or the cream top in glassed milk. They couldn't believe it was cheese. Very fresh Delice, as you know, has a fairly mild flavor and is very much cream like in one form or another. You tend to have to eat within a few days before it spoils. Not fun putting a generous serving on bread, sticking it in your mouth only to welcome a very odd sensation and taste. Compared to brie, it tends to last longer, despite the higher moisture.

Personally, I see nothing wrong with picking up a round of brie and just eating the entire thing as a snack. Like a giant cookie. Made completely of cheese.

 

[Scepticalscribe]

Yes. Seriously delicious. It has such a nice mouthfeel that you can easily overeat the stuff. First time we served it to company, they thought it was some form of clotted cream or the cream top in glassed milk. They couldn't believe it was cheese. Very fresh Delice, as you know, has a fairly mild flavor and is very much cream like in one form or another. You tend to have to eat within a few days before it spoils. Not fun putting a generous serving on bread, sticking it in your mouth only to welcome a very odd sensation and taste. Compared to brie, it tends to last longer, despite the higher moisture.

Trust me, it never lasts that long in chateau moi; it is devoured (usually by your humble scribe) long before any strange taste can begin to make an unwelcome appearance.

 

[0388631]

Trust me, it never lasts that long in chateau moi; it is devoured (usually by your humble scribe) long before any strange taste can begin to make an unwelcome appearance.

I think you may be the first person I've encountered who can consume an entire 600 gram or so portion before it spoils. I can go through maybe 200 grams before wanting something else because the richness is just too much. There is a large, just over a kilo, cutting of Jarlsberg in our refrigerator. All the way in the back. Waiting to be opened and eaten. Thankfully, that keeps for a long time if unopened. Gouda I can eat and eat and eat. I did eat an entire 2 lb sectional in December. It's such a versatile cheese.

 

[Scepticalscribe]

I think you may be the first person I've encountered who can consume an entire 600 gram or so portion before it spoils. I can go through maybe 200 grams before wanting something else because the richness is just too much. There is a large, just over a kilo, cutting of Jarlsberg in our refrigerator. All the way in the back. Waiting to be opened and eaten. Thankfully, that keeps for a long time if unopened. Gouda I can eat and eat and eat. I did eat an entire 2 lb sectional in December. It's such a versatile cheese.

Now, ah, just to put a bit of perspective or proportion into this discussion: When I buy La Delice, I get it in a large slice at my cheesemonger's, rather than purchasing a full wheel. That would only happen if I had a large dinner party to play host to.

But, agreed, a wonderful cheese, and an excellent breakfast cheese.
[doublepost=1517770773][/doublepost]

Lunch today:
Ossau-Iraty (Basque sheeps milk), Fig preserve and roasted Marcona almonds.


Your fridge must smell a treat!

I know Ossau-Iraty - my cheesemonger stocks it; lovely cheese, but not one I try all that often. I went through a phase a few years ago where it made a weekly appearance in my cheese shopping basket, and then, inexplicably, my tastes ran elsewhere.

My fridge - when appropriately stocked - is a marvel to behold. Few can restrain themselves.

Although, in truth, this time of year, such aromas are not really an issue.

 

[arkitect]

Now, ah, just to put a bit of perspective or proportion into this discussion: When I buy La Delice, I get it in a large slice at my cheesemonger's, rather than purchasing a full wheel. That would only happen if I had a large dinner party to play host to.

But, agreed, a wonderful cheese, and an excellent breakfast cheese.
[doublepost=1517770773][/doublepost]

I know Ossau-Iraty - my cheesemonger stocks it; lovely cheese, but not one I try all that often. I went through a phase a few years ago where it made a weekly appearance in my cheese shopping basket, and then, inexplicably, my tastes ran elsewhere.

My fridge - when appropriately stocked - is a marvel to behold. Few can restrain themselves.

Although, in truth, this time of year, such aromas are not really an issue.

Last week I had the plumbers in… they were amused (horrified?) by the odoriferous trail my plate of cheese made as I passed them on the way to eating it.
It certainly was not their usual Cathedral City.
Bless…