Jump to content


Photo

cheeses i've recently tried


  • Please log in to reply
563 replies to this topic

#1 djk

djk

    Advanced Member

  • Members
  • PipPipPip
  • 529 posts

Posted 15 August 2005 - 12:54 AM

i was just wondering what cheeses people were trying now, maybe because of the season's offerings or just because. i was buying some favorites recently and then got turned onto two new one's that seemed worthy of mentioning here in case they weren't known.....delice de bourgogne, okay yes, it's a 75% butterfat triple creme cow's milk - so why wouldn't it be good. a fair point. but this was a particularly delightful example of the category. it's pungent and smooth and completely luxurious in the mouth - deep and dusty. each layer kind of reveals itself as it fills your mouth. it just gets creamier. i brought a few cheeses to a dinner party this wknd, some favorites and these two that were new to me. the two were instant hits. this one is from burgundy, it's produced by fromagerie lincet and (both) avail at murray's. the next was a raw sheep's milk from the pyrenees called ossau vielle i think. it was almost sweet and then also very field like, grass mixed with earth and nuts. excellent. it went perfectly with a piemontese red wine we were having.

#2 banh cuon

banh cuon

    Advanced Member

  • Members
  • PipPipPip
  • 537 posts

Posted 15 August 2005 - 01:05 AM

I'm on a soft and preferably washed-rind cheese kick at the moment and currently have Cato's Hooligan, Cowgirl creamery RedHawk, and Rolf Beeler's Forsterkase. All three are intensely flavorful, wonderfully silky in mouthfeel, and funky in all the right ways. Can't wait for vacherin mont d'or to come into season later in the fall.

#3 Steven Dilley

Steven Dilley

    Advanced Member

  • Members
  • PipPipPip
  • 2,950 posts

Posted 15 August 2005 - 01:33 AM

Can anyone fill me in on the oddly named Maxi-dome? A recommendation from Murray's and very tasty.

Also recently: some great Tomme de Berger and raw milk Camembert.
Say what you will about the ten commandments, you must always come back to the pleasant fact that there are only ten of them.

--H.L.Mencken


.............................
Sissies and wastoids

#4 beachfan

beachfan

    Advanced Member

  • Members
  • PipPipPip
  • 1,383 posts

Posted 15 August 2005 - 01:45 AM

Cafe Lalo has a very nice cheese selection and their 3 cheese for $12 easily serves two or three.

#5 Rail Paul

Rail Paul

    Advanced Member

  • Members
  • PipPipPip
  • 19,000 posts

Posted 15 August 2005 - 02:32 AM

Had the Tomme de Thomasville (GA) last week. I was very pleased with it. Slightly winey taste. $12.99

This is a product of Sweet Grass Dairy farm in south Georgia, which herds both cows and goats on fields which are dappled with pecan plantings. The area is featured in the writings of author Bailey White.


Sweet Grass Dairy

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#6 tanabutler

tanabutler

    Advanced Member

  • Members
  • PipPipPip
  • 7,759 posts

Posted 15 August 2005 - 02:54 AM

I am still working on the truckle (!) of Montgomery Cheddar that beautiful Suzi Edwards brought us from Neal's Yard Dairy when she visited in March. Every single morsel of it is delicious. Bob eats a little bit every single day, honestly.

I've got a cheese I can't wait for September (when the Eat Local Challenge is over) to buy. It's a Spanish cheese: Monte Enebro by an artisan named Rafael Baez. Oh, God.
"Nana, I just counted to infinity really fast!" Logan, age 5-1/2

#7 djk

djk

    Advanced Member

  • Members
  • PipPipPip
  • 529 posts

Posted 15 August 2005 - 03:48 AM

a favorite cheese of mine and one that i also had the other night is a lovely monte enebro that is sold at murray's. i think my favorite one tho is from bedford cheese in wmsburg - an all round pretty great cheese store btw. i don't know who either of the maker's are but i'll try to find out and will definitely look for the one by rafael baez. it's such a great cheese.

#8 tanabutler

tanabutler

    Advanced Member

  • Members
  • PipPipPip
  • 7,759 posts

Posted 15 August 2005 - 03:59 AM

a favorite cheese of mine and one that i also had the other night is a lovely monte enebro that is sold at murray's. i think my favorite one tho is from bedford cheese in wmsburg - an all round pretty great cheese store btw. i don't know who either of the maker's are but i'll try to find out and will definitely look for the one by rafael baez. it's such a great cheese.

It is likely to be his, according to the woman at River Street Cafe here. Hope it is.
"Nana, I just counted to infinity really fast!" Logan, age 5-1/2

#9 Tamar G

Tamar G

    Advanced Member

  • Members
  • PipPipPip
  • 2,750 posts

Posted 26 December 2005 - 07:02 PM

last night a La Tur and a large portion of Hoch Ybrig. Wow. Gotten at Murrays after learning that they did not have any Vacherin. :rolleyes:

#10 fantasty

fantasty

    Advanced Member

  • Members
  • PipPipPip
  • 2,442 posts

Posted 26 December 2005 - 07:50 PM

Grafton's Stone House Cheddar, aged six years. I thought that their four year was my favorite domestic cheddar, but I was wrong. Their six year is my new standard. Tangy, creamy, and addictive.

Speaking of aged Vermont cheddar, what qualilfies a cheddar as "rat trap"? I have great memories of ogling huge (35? 40? lb) wheels of rat trap cheddar in country stores apres-ski as a child. Grafton's 4- and 6-year cheddars both remind me of rat trap.
"My hogs were so lean you had to put lard in the pan just to cook your bacon" - Papa Wilson, 1918 - 2007

#11 Liza

Liza

    Advanced Member

  • Members
  • PipPipPip
  • 8,590 posts

Posted 27 December 2005 - 01:44 AM

Can anyone fill me in on the oddly named Maxi-dome? A recommendation from Murray's and very tasty.

Also recently: some great Tomme de Berger and raw milk Camembert.

I had Maxi-dome only once, at the late Union Pacific. I recall it being bright white, and cut with a specific implement. Of course I can't find a reference in either Jenkin's Cheese primer, nor in a guide to French cheeses.

Tonight we had a terrific triple creme from Coach Farm, in really gorgeous condition.
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#12 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 27 December 2005 - 08:33 PM

Commenting on a cheese served at a recent Jean-Georges lunch, I wrote:

"a cheese I had never tried before, Tomme de Crayeuse from the Savoy: paler and slightly softer than typical Tomme, with a powerfully musty grey crust"

and Steven Dilley also described it as "great".

Well, it's available at Murray's, and it's as good as I remembered. The rind is powerful indeed, even a hint of ammonia which might suggest the cheese is getting old. But the paste is perfect - rich, smooth and strongly buttery.

Recommended, as is the Pecorino Tartufo with really big slices of black truffle. :rolleyes:
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#13 GG Mora

GG Mora

    Advanced Member

  • Members
  • PipPipPip
  • 9,234 posts

Posted 28 December 2005 - 11:51 PM

At a cheese tasting this afternoon, mounted by Artisanal at a small shop down the road in South Londonderry:

Affidelice: A soft cow's milk cheese from Burgundy; very similar to Epoisses except that the rind is washed with chardonnay instead of marc. Luscious and creamy, if not quite as assertively stinky as Epoisses.

Selles sur Cher: an aged ash-dusted soft goat cheese from the Loire valley. Appropriately goaty and tangy and just this side of runny.

4-yr-old Gouda: Fabulously nutty and butterscotchy, flaky texture with fine crystallization.

Stilton from Colston Bassett: Stilton at its finest, made from rich late-summer milk – so bright and faintly grassy.

Terrance Brennan was there, hawking and signing his new cookbook Artisanal Cooking. It wasn't at all crowded, and my husband knows Terry from world-of-skiing, so we got to talk with him quite a bit – about all sorts of things but largely about cheese and specifically about the fucking FDA and raw milk cheeses.

#14 Wilfrid1

Wilfrid1

    Advanced Member

  • Members
  • PipPipPip
  • 42,108 posts

Posted 29 December 2005 - 05:25 AM

Affidelice: A soft cow's milk cheese from Burgundy; very similar to Epoisses except that the rind is washed with chardonnay instead of marc. Luscious and creamy, if not quite as assertively stinky as Epoisses.

Definitely one to look out for - much less likely to be a dried out disappointment like most Epoissses these days.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#15 GG Mora

GG Mora

    Advanced Member

  • Members
  • PipPipPip
  • 9,234 posts

Posted 29 December 2005 - 04:05 PM

Affidelice: A soft cow's milk cheese from Burgundy; very similar to Epoisses except that the rind is washed with chardonnay instead of marc. Luscious and creamy, if not quite as assertively stinky as Epoisses.

Definitely one to look out for - much less likely to be a dried out disappointment like most Epoissses these days.

Do you have anything against buying cheese from Artisanal? All of the cheeses offered yesterday, plus 10 or so other varieties for sale at the shop, were in exemplary condition. The Epoisses we had from them last week was also near the peak of perfection – could have used a few more days of softening to runniness but, alas, we were greedy and couldn't wait.

FYI, Omni had asked about the provenance of the Epoisses. It was from Berthaut, and NOT made from raw milk. Terry was adamant that Artisanal won't traffic (knowingly) in young raw milk cheeses. Apparently, they have gotten some that were “mislabeled”; he described an ugly go-round with the FDA last year over a shipment of Vacherin Mont D'or.