537 replies to this topic

[prasantrin]

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

[Wilfrid]

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

[Abbylovi]

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

[SLBunge]

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".

[Abbylovi]

You are correct (and glad to see you posting)! They didn't have the cumin one but that sounds great.

[yvonne johnson]

(and glad to see you posting)!

Ditto.

[StephanieL]

Jasper Hill's Bailey Hazen Blue. Another of the "lighter" blues--creamy and full of flavor but not overly strong, with a good rind.

[Suzanne F]

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.

[StephanieL]

Lightly salted fresh mozz from Joe's Dairy--part of a great Caprese salad.

[SLBunge]

--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.

[tsquare]

Ragusan DOC - anyone seen it in the USA?

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

[Suzanne F]

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.

[Orik]

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.

[StephanieL]

Cambozola Black Label, from Germany. Creamy and fairly mild for a blue--a good "starter" variety for blue cheese novices.

[Wilfrid]

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.