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The Cheese thread.......

My ample Christmas order (I collected it on 22nd December) included three blues:

Roquefort, Bleu d'Auvergne, and seasonal Stilton, the first two from France, the third an English classic; this is the time of year when many of the blue cheeses are at their very best.

Hard cheeses were represented by aged (very aged) Comte, and some excellent Beaufort, (both from France), plus some mature goat's Gouda from the Netherlands.

Semi-soft cheeses took the form of Munster (from Alsace, in France), Camembert (from Normandy, in France), and Taleggio (from Italy).
 
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Having a 20-months Cheddar from the local supermarket with tomato mustard and a Weizenbock beer to end the weekend. Quite good combination.
 

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Over the week-end, I paid my first visit to the cheesemonger since the New Year; actually, I paid my first visit to the cheesemonger since a few days before Christmas Day, when I collected my Yuletide (cheese) order.

So, almost a month has passed since I visited the cheesemonger.

My purchases included two blue cheeses - and this is possibly the best time of year for blue cheese:

A small slice of Roquefort which was accompanied by a small slice of Bleu d'Auvergne (both from France).

Washed rind, and/or semi-soft cheeses included a slice of stunning (and gloriously stinky and aromatic) Maroilles and another of Neufchâtel, both from France, plus a slice of Taleggio (from Italy).

Hard cheeses took the form of a slice of Beaufort (a stunning cheese from France) and another of classic (British) Cheddar.
 
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it wasnt me said:
At least there’s something to look forward to!
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Yesterday, I treated myself to some Époisses, a small slice of both Maroilles, and Neufchatel; hard cheeses comprised goat's Gouda with truffle, and a little Beaufort.

As I still have some Bleu d'Auvergne, and a little Roquefort, left from last week, I confined myself to one blue, the Italian beer washed rind blue, Birbablu.
 
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I paid a visit to the cheesemonger's over the week-end to replenish my supplies of cheese:

These included: Two blues, a small slice of Roquefort, and another of Bleu d'Auvergne (both from France).

Hard cheeses comprised some Beaufort (which I think even better than Comte, which I love), some mature goat's Gouda, and a small slice of goat's Gouda with truffle, an indulgence I normally only reach for while we are still in the depths of winter, or a frigid, freezing, February.

And semi-soft, and washed-rind cheese took the form of a small slice of each of the following:

Taleggio (from Italy), Maroilles, Neufchâtel, and Brie de Meaux, (all from France) and a small slice of smoked Durrus, (not usually available) from Ireland.
 
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it wasnt me said:
Durrus was new to me. Is their matured variant worth a try?
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Yes.

Durrus is an excellent cheese; actually, their mature Durrus is almost invariably excellent, but I was advised to try the smoked version (which the cheesemonger's stocked, and which is not usually available).

Durrus, Gubbeen, and - of the blues, Cashel Blue and its sibling Crozier Blue - are some of the best Irish cheeses; all are excellent.

Killeen cheese (in both a cow's milk and a goat's milk version) is also an excellent Irish take on mild cow's and goat's milk Gouda.
 
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Last few years developed a taste for Limberger, mostly because the only creamery in the U.S. that makes it is just across the border in Wisconsin (where I like to vacation and sometimes visit creameries). It's a very strong, soft, creamy cheese you either love or hate.

It's currently also made in Bavaria (somewhat milder version) where it's the main source for Europe (as I understand).
 
Richard8655 said:
Last few years developed a taste for Limberger, mostly because the only creamery in the U.S. that makes it is just across the border in Wisconsin (where I like to vacation and sometimes visit creameries). It's a very strong, soft, creamy cheese you either love or hate.
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Enjoy.
Richard8655 said:
It's currently also made in Bavaria (somewhat milder version) where it's the main source for Europe (as I understand).
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Actually, it is made in Belgium, (which is where the cheese is originally from) and not Bavaria.
 
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Scepticalscribe said:
Enjoy.

Actually, it is made in Belgium, (which is where the cheese is originally from) and not Bavaria.
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Per internet sources:
Limburger cheese, renowned for its pungent aroma, originated in the 19th-century Duchy of Limburg (modern-day Belgium) but is now primarily produced in Germany, particularly Bavaria. It is a washed-rind cow's milk cheese, with Germany leading production and, in the case of Zurwies Cooperative Dairy, using local, organic milk.

Senneri Zurwies (Bavaria) primary producer in Europe.
Chalet Cheese Cooperative (Monroe, WI) the only one in North America.

What I also like about it is that it's a powerful probiotic source for gut health. But definitely not for everyone's taste.
 
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