538 replies to this topic

[StephanieL]

Three Mountain Cheese from West River Creamery in Vermont, one of our CSA's non-produce suppliers. It's a raw milk cheese with a natural washed rind. It smells like a strong runny cheese but is actually semi-soft to slightly firm, and milder than one might expect.

[Wilfrid]

I really liked Landaff, a sort of Vermont cheddar. Sniff the pictures here.

[StephanieL]

Brillat-Savarin is really good, and improved considerably after spending an hour or so out of refrigeration.

[mitchells]

Moliterno, the truffled pecorino is great either on its own or grated on a simple pasta.

[Daisy]

Rush Creek Reserve from the terrific Uplands Cheese Company of Wisconsin, who also make the delicious Pleasant Ridge Reserve. The Rush Creek is made in the style of a Vacherin Mont D'Or, raw cows milk, washed, wrapped in spruce bark. Runny , funky and blow-your-head-off good. Expensive and worth it. If you're in NYC run to Saxelby's and get some.

[StephanieL]

Dante, from the Wisconsin Sheep Dairy Cooperative.  A hard sheep's milk cheese similar to Manchego, aged for at least a year; it has good crystals but isn't too salty.  Fantastic with fig paste.

[splinky]

QUOTE(fantasty @ Oct 24 2007, 09:04 PM)

Truffle Tremor, a cousin to Humboldt Fog. It is as creamy and tangy as HF, with a whisper of black truffle. In other words, it is completely addictive.

Would I be correct in presuming this is also a Cypress Grove cheese?

just baked some chunks of this into tartlet shells. sooooo good! i know i've bought truffle tremor before, not sure why i haven't been buying it on a regular basis

[Sneakeater]

Not that anyone cares, but I find myself not eating much cheese at home because you have to plan ahead an hour in order to bring it to a decent temperature.

 

I'd love to read comments explaining why that's wrong.

[Anthony Bonner]

It isn't wrong, but some hard cheeses are OK at frig temp. Just probably not worth eating 36 month comte straight from the fridge.

 

NYE was cheese centric - a cow's milk robiola wrapped in radicchio, a stichelton, and tom ala.  The last was a quite interesting semi-soft cheese that I liked a lot.

[Orik]

We had a torta de canarejal on nye. Personally I prefer torta de casar (or Vacherin Md'O, of course) but it was a major hit, very grassy, not too bitter, not too salty. 

[Anthony Bonner]

My plan was to a go'a'Vacherin'ing as well, but Formaggio didn't have any.

[porkwah]

can't you just warm it up after you've put it in your mouth?

[Orik]

That also makes it less fattening.

[GG Mora]

We've got a torta de trujillo in the fridge, waiting on a free night when we've gotten past holiday bloat. I have it quadruple bagged; even so, every time someone opens the fridge it smells like a dinosaur farted. My mother-in-law was here over Christmas and kept complaining about it, asking why we didn't just throw it away if it smells so bad. Some people.

[Anthony Bonner]

Real Cheese Porn

 

Softcore at least.