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The Cheese thread.......
- Thread starter rhett7660
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I will be on the look for those two cheeses, let me know how the Comte Grand Cru tastes.
Deeper, and richer and more buttery and flavoursome than the standard Comte, or the more usual 'aged' Comte, which are what I usually buy.
The Comte Grand Cru is older, which makes the texture of the cheese harder, and it has the beginnings of that 'fudge', or 'salted caramel' taste that you will get in really aged (say three year old and older) Goudas. It is also somewhat darker in colour, than the other Comtes I have tasted, as would be expected with an aged cheese.
So, it still tastes like a Comte - but a Comte that is beginning to develop those deep tones and tastes of rich toffee, and butterscotch notes that you get in really aged Goudas; I thought it wonderful, and will happily buy it again.
Recently, I have also come across a Pecorino with truffle, but must admit that it is a little strong, or rather, that the truffle overpowers the cheese, rather than complementing it.
I do not know whether I ever mentioned Bath Blue on this thread (have you ever come across it, @arkitect?) I bought some in Bath a few years ago, and in a cheese and organic food festival in Bristol a few years before that again.
Anyway, to my palate, it is a superb blue cheese and one I highly recommend.
Anyway, to my palate, it is a superb blue cheese and one I highly recommend.
A bit of morbier with tomatade, artichokes, and some bread this evening.
Morbier is lovely. Do enjoy.
My own cheese haul today included Münster, Camembert, Doruval, Taleggio, Gorgonzola Cremosa, Blu d'Auvergne, Goat's Maasdammer, seriously aged Gouda, and some Parmigiano Reggiano. And there is also some Grand Cru Comte from Wednesday.
Tasty yes indeed and quite welcome too. We took a few others, although I can’t recall which now other than the tomme aux truffes. We had them vacuum packed to endure some train rides tomorrow.
Preparing a breakfast cheeseboard: Gorgonzola Cremosa, Camembert, Taleggio, Doruval, Comte Grand Cru, and Goat's Maasdamer.
A smorgasbord of cheeses!
Not at all unusual for me.
As is probably clear from this thread, I love cheese.
Very clear.
In fact, I could live quite happily for a while on a seriously well stocked cheeseboard, good wine (a constant supply of white Burgundy will suffice), French or Italian bread, and fresh fruit and - well, yes, free range organic eggs.
Breakfast - a cheeseboard - this morning: The cheeseboard comprised of Comte Grand Cru, Taleggio, Camembert, Gorgonzola Cremosa, Doruval, Munster, and one sliced meat, Iberico Bellota Jamón.
I like cheese very much. I’ve noted these to see if any are available. Is aging a consideration for these? My preference is on the sharper side of the scale.
I love morning (here) humor!
As this thread makes clear, I'm something of a cheese lover; I could live quite happily on coffee, wine, fresh bread, fruit, and cheese.
For hard cheeses, ageing, yes, works a lot better; an aged mature Gouda (which will be a deep amber in colour, and incredibly difficult to cut, buttery with deeply embedded 'crystals' - a stunning mix of sweet, savoury and salty) - the more aged the better.
Thus, Gouda, Parmesan (Parmigiano Reggiano), Comté, all of which are hard cheeses, are all better aged, and taste better, richer, more flavoursome the longer they are aged.
Good cheddar (not the industrial stuff) - something like Montgomery, or Westcombe - will be both aged and sharp.
If you like sharpness, (and blues), the sharpest blue that I know is Roquefort. An aged Stilton will also be a lovely mix of creamy and sharp, as will a Blu d'Auvergne.
Personally, I love the - ah - aromatic cheeses - (those with an amazing aroma, the knock-outs); they tend to be a bit younger, and, in truth, the taste - while rich and full and creamy - is often very different to what the odour of the cheese might have expected you to believe it might taste like.
Brie tends to be sharper than Camembert, again, especially aged Brie.
And almost any goat's cheese which has been allowed to age - even a little - will have a touch of sharpness.
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Yes, of course.
It was devoured, yes, along with the glass of Alpine wine the cheesemonger offered me; actually, the guy who actually makes Schnebelhorn - I hadn't known that his family also produce Appenzeller - had dropped by, so I met him briefly.
Thank you. I’m off to the market ahead of the predicted thunderstorms. We will see how I do stalking the elusive cheeses.
Good luck.
There are some good artisan US equivalents of some of the good European cheeses, but, while we don't see them this side of The Pond, I have come across reviews in some cheese magazines.
Yesterday, I was also given some Serra di Estrela cheese to taste and try (and yes, I bought some).
This is a very tasty sheep's milk cheese from Portugal.
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Just prepared a small cheese board with a piece each of: Gorgonzola (Cremosa), Blu d'Auvergne, aged Comté, Schnebelhorn, aged goat's Gouda, Serra di Estrela, St-Nectaire, and Doruval.
Been feasting on comté (24 months aged), saint nectaire, brie de meaux, pavé d’auge, and gouda flecked with truffles. Delicious!
Yum. Do enjoy.
The only one in that selection that I have not come across before (the others are regular visitors to my cheese board, though I've not had Gouda flecked with truffles) is pavé d'auge. What is that cheese like?
Aged comté is delicious - I far prefer it to young comet, although the latter is excellent at breakfast time.