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The Cheese thread.......

Purchased a few cheeses today: Two blues: Roquefort and Bleu d'Auvergne, both French.

The Trappist cheese, Chimay, from Belgium, and two more from France, Camembert Rustique, and a gloriously liquid Époisses.

Parmigiano Reggiano and Pecorino Romano, I already have, in generous quantities.
 
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I paid a brief, fleeting visit to the cheesemonger today:

The following cheeses were bought:

Two blues: Bleu des Causses (basically the cow's milk version of Roquefort), and Bleu d'Auvergne.

Semi-soft, and/or washed rind cheese: Chimay cheese (made by the Trappist monks who brew Chimay beer); Camembert Rustique, and Époisses.

Hard cheese: Etivaz and Goat's Gouda.
 
Cheese purchased today included:

Two blues: Gorgonzola, Bleu des Causses;

Semi-soft, washed rind cheeses: Chimay and Reblochon.

Mozzarella, and Comte.

Plus a generous hunk of Pecorino Romano.
 
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Headed into the market, and the French bakery, and the cheesemonger's:

Unfortunately, they didn't have some of the cheeses that I had hoped to find.

Nevertheless, I did treat myself.

Cheeses purchased included:

Blues: Bleu des Causses (essentially, a cow's milk version of Roquefort); Bleu des Basques Brebis (a sheep's milk cheese from the Basque region of France); Roquefort (the classic sheep's milk cheese from France); and Blue Goat's Gouda (a lovely version of a goat's cheese Gouda).

Semi-soft Cheese: Camembert Rustique, (the Époisses wasn't ripe, and neither was the St Nectaire; I had hoped to find Chimay cheese, but they haven't had it for quite some time), and Floçon de Savoie.

Hard Cheese: Goat's Gouda, and Al Romero (a lovely sheep's cheese from Spain, rubbed with rosemary, giving it a sort of rosemary coating).
 
Roska said:
There are very few cheeses I've tried that I didn't like. Those tended to be the excessively stinky or smoky ones.

Spanish Manchego is one of my favorites to eat as is. It has a lovely strong flavor. Goat cheese with fig jam on crackers is also heavenly.

My fave prepared cheese dish is baked Brie en croute, or slathered with diced sun dried tomatoes.
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Baked Brie, or baked Camembert, (or baked Vacherin Mont d'Or) are all delicious.
 
gigatoaster said:
Back from la fromagerie with Comté (18 years) Roquefort Papillon, Moliterno af Tartufo, Tomme à l’Ail des Ours (bear’s garlic), Morbier and some traditional Leerdammer. Looking forward to enjoy all this later!
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That is a serious haul, do enjoy.

Aged Comte is always delicious, and Roquefort is a classic for a very good reason.

I recall that I have had the Moliterno af Tartufo in the past, and found it an intriguing cheese.

Morbier, I love, and Leerdammer is an excellent breakfast cheese.

Now, the Tomme à l"Ail des Ours is a cheese that I have never heard of, let alone sampled.
 
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My own cheese purchases today included:

Gorgonzola, a blue goat's cheese, goat's Maasdamer, Camembert Rustique, St Nectaire, plus some Mozzarella.

While making my purchases, I also tasted an unusual cheddar cheese made from buffalo milk (akin to a cheddar mozzarella), and a Gouda with walnuts, but declined to purchase them.
 
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decafjava said:
France thanks you for your support. ;) Excellent selection, I need to make some cheese purchases this weekend.
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Yes, I hadn't ever tried either the Fontal, or the Le Merechal until today; both were excellent.

The Brie de Meaux was superb, loamy and mushroomy; usually, I prefer Camembert Rustique, but today, the Brie was outstanding.

And, in general, I have found that Bleu Des Causses is every bit as delicious as its better known kin, Roquefort.
 
They also had just recieved a delivery of Brin d'Amour - a stunning Corsican sheep's milk cheese - which they haven't stocked for some time - but I decided to forego that pleasure until my next visit.
 
Was at the market today, treated myself at the cheese stall to a huge chunk of Maasdammer, a piece of over-age Frisian Nagelkaas and a good piece of Boerenkaas. Its amazing all the excellent Dutch cheeses that are hard to find outside of the Netherlands.
 
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Bodhitree said:
Was at the market today, treated myself at the cheese stall to a huge chunk of Maasdammer, a piece of over-age Frisian Nagelkaas and a good piece of Boerenkaas. Its amazing all the excellent Dutch cheeses that are hard to find outside of the Netherlands.
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You'll find Maasdammer, and various Goudas: Young, medium, seriously (crystalline) aged, plus sheep's milk Gouda and Goat's milk Gouda in my cheesemonger's; others include a blue Gouda, a walnut Gouda, and a Gouda style cheese with cumin (or, is it caraway?) seeds.
 
The cumin-seed cheese is called Komijnekaas in Dutch, so I’m pretty sure it’s cumin. The Frisian Nagelkaas I bought is similar, except that it’s done with cloves, which tend to flavour the whole cheese.
 
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Bodhitree said:
The cumin-seed cheese is called Komijnekaas in Dutch, so I’m pretty sure it’s cumin. The Frisian Nagelkaas I bought is similar, except that it’s done with cloves, which tend to flavour the whole cheese.
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Ah, cumin, yes, that was it.

I couldn't remember which of the two differnet types of seeds had found their way into the cheese.

That particular stall (it was run by a Dutch couple in the weekly farmers' market,) told me a few weeks ago that the cumin Gouda style cheese (Komijnekaas) is very popular with Dutch people, and a German lady I know, used to buy some every week while she lived.

While I personally quite like it, it would not be a weekly purchase, more an occasional one. Mind you, I do like the Blue goat's Gouda, and am also partial to their smoked goat's Gouda.

I have never tried the clove one, but I must say that I did quite like the version with walnuts.

There was a spicy paprika version, which, I felt, missed the point somewhat becasue the taste of the hot spices overwhelmed the flavour of the cheese.
 
Bodhitree said:
Was at the market today, treated myself at the cheese stall to a huge chunk of Maasdammer, a piece of over-age Frisian Nagelkaas and a good piece of Boerenkaas. Its amazing all the excellent Dutch cheeses that are hard to find outside of the Netherlands.
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When I worked abroad (in Afghanistan) with the EU, one of the shops in international forces' compound always stocked Old Amsterdam cheese, which was very welcome.
 
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