538 replies to this topic

[Daisy]

Hudson Red from Twin Maple Farms - stinky, gooey, lovely. I finished off a hunk of this in record time and am thinking that if I had actually been able to wait another week it would have been stupendous.

i know the feeling. buy two (or a big hunk you can cut in two) and stash one in the back somewhere behind something. it's so good.

So good. Stinky and gooey a very good thing. Also picked up (this is at Murrays) a young pecorino which is just lovely.

[StephanieL]

N and I went to a wine and cheese tasting last night, and there were 2 cheeses (both available at Murray's) that really stood out for me:

--Nettle Meadow Kunik. This is a triple creme made with both goat's milk and Jersey cow heavy cream. As a consequence, it's very creamy and rich, with less of the strong flavor that an all goat's-milk cheese would have. (The rind is tasty too). N thought it lacked depth, but I was taken with its mildness.

--Adelegger Alt: a hard, raw cow's milk cheese from Bavaria. While in some ways it reminds me of a Manchego, its flavors are deeper than that, with small crystals spread throughout the cheese. It's very sturdy, with a fuller taste than say Cheddar. On a side note, the wine they paired it with, Domaine de Montbourgeau L'Etoile 2008 from the Jura, was stellar on its own. It's an oxidized wine, so it smells and tastes like apples and a fino or amontillado sherry.

[squibble]

Tarentaise from Thistle Hill Farm in Vermont. It's a dense, cow's milk cheese made in a copper vat. The milk comes from the farm's grass-fed Jersey cows. I purchased it at 'Roots' organic market in Olney, Md. It's about $4.95 a pound less to order it online, although I assume shipping costs would make up for that difference. I really like this cheese.

[Orik]

Several cheeses from Ramonetti in Baja California. A harmless fresh cheese with basil, a dry one year aged cheese with a hint of blue (but no blue streaks), and an excellent "double cream" four month aged cow's milk cheese - the rind wasn't quite white, but the cheesemonger said it wan't washed or otherwise treated except with salt and water. In any even the result was more pungent than a Camembert, not quite as strong as a Reblochon... but somewhere along that axis.

[Sneakeater]

--Nettle Meadow Kunik. This is a triple creme made with both goat's milk and Jersey cow heavy cream. As a consequence, it's very creamy and rich, with less of the strong flavor that an all goat's-milk cheese would have. (The rind is tasty too). N thought it lacked depth, but I was taken with its mildness.

I really love this cheese.

[balex]

Some old Salers; a cheese I have had before but not really paid attention too. Like a very very good cheddar but without too much astringency.
From a new(ish) place in Knightsbridge called Beillevaire.

[Orik]

El Tesoro Doble Crema, Fam. Garcia Diaz, Solosochiapa. I thought this was going to be like other rather mild doble cremas but instead it was quite pungent and had the familiar dry crumble of ricotta salata with the added benefit of that extra fat.

[StephanieL]

Interesting fresh mozzarella from Tontjes Farms in the Greenmarket. It's semi-soft and very creamy, with a slight tang.

[Anthony Bonner]

Interesting fresh mozzarella from Tontjes Farms in the Greenmarket. It's semi-soft and very creamy, with a slight tang.

I almost view it as a better version of polly-o rather than true fresh motz. I like to use it on pizza.

[Rail Paul]

A new entry at Affinage in Fairfield NJ.

A "rosemary goat" cheese. This well aged chevre wheel was rolled in dried rosemary and pepper. Very tangy, $20/#. I didn't ask Sherri who makes it, but I'll stop by this week for some more sampling.

[Wilfrid]

Continuing my crush of buffalo milk cheese - because the rinds look so pretty - Quadrello di Bufala from Whole Foods. Surprisingly thick, chalky ind, but smooth, aromatic paste. This is like cream cheese for grown ups.

[Anthony Bonner]

Continuing my crush of buffalo milk cheese - because the rinds look so pretty - Quadrello di Bufala from Whole Foods. Surprisingly thick, chalky ind, but smooth, aromatic paste. This is like cream cheese for grown ups.

sounds like infanticide.

[nuxvomica]

puzzone di moena from trentino, properly punchy and i guess as stinky as name would suggest - for an Italian cheese, that is. washed rind, soft but firm, delicious.

toma maccagno from Piedmont - milder but not without personality.

mmmmmm... love me some mountain cheese

[Wilfrid]

puzzone di moena from trentino, properly punchy and i guess as stinky as name would suggest - for an Italian cheese, that is. washed rind, soft but firm, delicious.

toma maccagno from Piedmont - milder but not without personality.

mmmmmm... love me some mountain cheese

Where did you find them?

[nuxvomica]

puzzone di moena from trentino, properly punchy and i guess as stinky as name would suggest - for an Italian cheese, that is. washed rind, soft but firm, delicious.

toma maccagno from Piedmont - milder but not without personality.

mmmmmm... love me some mountain cheese

Where did you find them?

eataly. by the way, they have the quadrello as well (and it'll likely be riper) and a blue di bufala, if you're on a bufala kick (a little mild though). lots of other terrific cheeses and meats, including great speck, and probably the widest selection of prosciutto, aged for different periods, on the bone, etc. good thing i don't walk past this store more often.

packed to the gills with tourists, of course. how they get people to have full-on meals and bottles of wine standing still boggles my mind