538 replies to this topic

[Anthony Bonner]

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

They also have a very very aged gorgonzola that is...unique. Worth a shot for some perhaps.

[Wilfrid]

I am due for another visit to Eataly, probably after dark. All the tourists will have scurried back to their hotels or to the theater.

[Anthony Bonner]

I am due for another visit to Eataly, probably after dark. All the tourists will have scurried back to their hotels or to the theater.

5 oclock is actually the best time I've found. Its on my walk home so it's quite easy for me to hop in and out.
Once you get a bit later the dining stations start to fill up which is a bit of a nuisance - but during the week even when the place is jammed with diners none of the lines for the market side of things have been too bad.

[Wilfrid]

Okay, thanks.

[Orik]

A tribute to Vacherin d'Abondance from Jasper Hill Cellars - super creamy spruce wrapped cheese (Winnie? something like that), dangerously good.

[Anthony Bonner]

A tribute to Vacherin d'Abondance from Jasper Hill Cellars - super creamy spruce wrapped cheese (Winnie? something like that), dangerously good.

winnimere.

[Wilfrid]

A tribute to Vacherin d'Abondance from Jasper Hill Cellars - super creamy spruce wrapped cheese (Winnie? something like that), dangerously good.

winnimere.

Yes, that's a nice one.

I picked up some Berkswell yesterday, but although it's at least not blue, the texture is a little tired and dried out. Whole Foods, Houston.

[Behemoth]

A Mitica Crotonese (Italian sheep's milk, kind of a pecorino I suppose) + some really good quince paste from the snazziest Whole Foods I've ever been in. Why did I shun this place for so long? And suffer such bad cheese?

[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.

The Kunik continues to be a great cheese. I bought a piece at Murray's that was even riper than the one I had at the tasting, so it was nice and runny near the rind and slightly firmer in the middle. I also got Rogue River's Caveman Blue, specifically to go with a blackberry-currant "cheese accompaniment" from Sonoma Syrup. It's rather mild and a little salty for a blue, and it went very well with the tart fruit spread (which would not have gone as well with something like a Stilton).

[Wilfrid]

Nothing new, just some Bleu d'Auvergne porn:

CheesePig

[StephanieL]

On Friday, N and I went to the new Beecher's Handmade Cheese store on Broadway and 20th Street. Their original store is in Seattle, and they carry artisanal domestic cheeses and charcuterie and cheese accompaniments, and have a cafe on the main level and a restaurant on the ground floor. But they also carry a selection of their own cheeses, and for me the coolest part of the store is actually seeing them make the cheese right there--I have a weakness for factory tours, etc. We picked up some of their Beecher's Flagship, which tastes like a cross between a Cheddar and a Gruyere.

I also stopped by the Astoria Greenmarket yesterday and visited the Calkins Creamery booth--they're based in the Poconos. I bought a container of their Quark, which is nice and mild and would be a good substitute for ricotta. Their Website is here.

[nuxvomica]

Moses Sleeper from Jasper Hill, from New Amsterdam market, which was quite busy and well-stocked with produce today. camembert like, i may try to leave the piece alone to go a little further. meanwhile, going to work on Landaff, which has become one of the favorites at the market (alas, no Hudson Red this week).

[Orik]

Got the Moses Sleeper too, very nice, grassy. There was another interesting vendor there today - Z Foods I think, with some 7 or 8 cucumber varieties.

[nuxvomica]

Got the Moses Sleeper too, very nice, grassy. There was another interesting vendor there today - Z Foods I think, with some 7 or 8 cucumber varieties.

yea, i'm going to try to leave it alone for a while, curious to see how it develops. i was tempted to try the lemon cukes but we have too much produce as it is and are going away for a few days and are still on pizza work duty. so many thing to eat, so little time...

People's Pops strawberry & tarragon blew, it was so horribly sweet, it was inedible, despite the strong tarragon flavor, which i liked. la newyorkina ice creams & sorbet also too sweet for me. the morris truck people had decent grilled cheese sandwiches and i always spend a ridiculous amount of money when the Bellocq tea people are there

[Suzanne F]

On the just-completed vacation in Vermont, we reveled in local cheeses. At the Brattleboro Co-op we got a Consider Bardwell cheese that was new to us: Rupert. Really really good, sort of a cross between Comté and something more Alpine, very nutty, with very pleasing chewy texture. And at the Grafton store (also in Bboro) we got some Ascutney Mountain from Cobb Hill; Alpine style, very smooth (this we brought home).

A comment on Jasper Hill's Landaff: I've used it in my version of the Terroir duck-prosciutto-and-hen-of-the-woods sandwich. It works quite well.

And on Kunik: had some at the new David Burke place (other than the cheese plate, not very good) and loved it. Theirs was very mild, just starting to ooze, and with a terrific buttery mouthfeel.