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cheeses i've recently tried


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#496 prasantrin

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Posted 04 August 2011 - 01:12 AM

Dolce Latte. Mmmmmm. . . I think I'll marry it if the whole man thing falls through.

#497 Wilfrid

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Posted 10 August 2011 - 02:58 PM

Brebirousses d'Argental. From Formaggio (Essex Street Market).

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#498 Abbylovi

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Posted 10 August 2011 - 03:02 PM

A Gouda from Wisconsin with foengreek. Nutty but unusual and very moreish.
It is better to have beans and bacon in peace than cakes and ale in fear.

#499 SLBunge

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Posted 10 August 2011 - 03:25 PM

A Gouda from Wisconsin with foengreek. Nutty but unusual and very moreish.

That's probably Marieke Gouda and it is unusual. Not my favorite. I prefer the smoked cumin if I'm going for one of the "flavors".
Suffocating under a pile of cheese curds.

#500 Abbylovi

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Posted 10 August 2011 - 03:47 PM

You are correct (and glad to see you posting)! They didn't have the cumin one but that sounds great.
It is better to have beans and bacon in peace than cakes and ale in fear.

#501 yvonne johnson

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Posted 10 August 2011 - 03:50 PM

(and glad to see you posting)!

Ditto.
It was not a new dish, as I recognised my tooth marks. Wilfrid

#502 StephanieL

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Posted 18 August 2011 - 01:08 PM

Jasper Hill's Bailey Hazen Blue. Another of the "lighter" blues--creamy and full of flavor but not overly strong, with a good rind.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#503 Suzanne F

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Posted 25 August 2011 - 01:59 PM

Went to Whole Paycheck looking for taleggio or a reasonable substitute to make The Sandwich* and found Meadow Creek Grayson, raw cow's milk from Virginia, which Alexandra and nux mentioned back in 2008. Wow, that is some good stuff, and it worked perfectly. And in surprisingly excellent condition, given the iffiness of their cheeses. Of course, we'll have to eat up the leftovers pretty soon, but that's no hardship.

And we've been enjoying Cobb Hill Cheese's Ascutney Mountain (raw milk, "Alpine style") that we brought back from VT: sweet, nutty, kind of like a lighter Gruyère, but creamier in the mouth.


*inspired by Craftbar and Terroir, as made at home last night: duck prosciutto, hen-of-the-woods mushrooms, and cheese (Grayson) on pain de levain, grilled. Did not need the little bit of Dijon mustard, but at least it didn't detract from the experience.

I don't want to seem obsessed with this, but . . . -- Sneakeater, August 13, 2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#504 StephanieL

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Posted 25 August 2011 - 03:10 PM

Lightly salted fresh mozz from Joe's Dairy--part of a great Caprese salad. :)
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#505 SLBunge

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Posted 03 December 2011 - 01:16 AM


--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.

Bought a half wheel of Kunik from my favorite cheese shop. Really good. Just enough tang. My piece could have been a little more ripe.

Also we recently had Green Hill from Sweet Grass Dairy. An excellent double-cream from Georgia. Lots of smooth butter flavor. Excellent with fresh fruit or a fruit chutney. Made in small wheels that are great for a cheese plate.
Suffocating under a pile of cheese curds.

#506 tsquare

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Posted 03 December 2011 - 03:00 AM

Ragusan DOC - anyone seen it in the USA?

Fresh ricotta baked and then cut up and sprinkled with EVOO, oregano, and smashed garlic.

#507 Suzanne F

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Posted 03 December 2011 - 02:05 PM

A version of mozzarella from Valley Shepherd that has cracked black peppercorns and garlic mixed through. Ah-hoo-ah! I was planning to use it for pizza, but it may "disappear" before I get the chance.

I don't want to seem obsessed with this, but . . . -- Sneakeater, August 13, 2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#508 Orik

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Posted 25 February 2012 - 06:36 PM


wonderful Pearl from Seal Cove Farm in Maine - goat and cow mix - bloomy like Delice de Bourgogne but with more personality and quite irresistible

Rush Creek Reserve from Uplands Cheese in Wisconsin. probably the most interesting cheese from WI I've had. inspired by vacherin mont d'or, all gooey goodness and rather nice but didn't quite live up to expectations and "resiny, bacony" descriptions. perhaps we should have had it warm.


I tend not to be a big fan of domestic cheeses, with a few exceptions, but I really enjoyed the Rush Creek Reserve recently. Better than most thermalized Vacherin Mont d'Or I've had in the States.


Just tried it - very good, on the salty side and more pungent than Vacherin Mont d'Or. I have a slight preference for Winnimere, but this isn't bad.
I never said that

#509 StephanieL

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Posted 30 March 2012 - 02:17 PM

Cambozola Black Label, from Germany. Creamy and fairly mild for a blue--a good "starter" variety for blue cheese novices.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#510 Wilfrid

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Posted 30 March 2012 - 03:16 PM

I liked Smoke Signal, raw cow's milk from PA, so much that I ate it before I could photograph it.

I showed more restraint with the Brebis d'Argental.