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On cheese


Wilfrid

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I have no idea when I last looked at the cheese selection in Zabar’s. But what a good selection of (expensive) French cheeses. They have Formaggio and even Murray’s beat.

I got a poor Pont L’Eveque from Citarella recently. Zabar’s has that, but also a more promising one. And a Livarot. Plus L’Ami du Chamertin and Soumaintrain, both of which seem to survive the trip that turns Epoisses into a hockey puck. These aren’t easy to find in New York.

I bought the Soumaintrain for almost $30.

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My parents were recently in Norway, and among their gifts to me was a set of jams that are each meant to be paired with a specific cheese.  It'll be interesting to see if cherry and licorice(!) jam really does go with Manchego.

Edited by StephanieL
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  • 3 weeks later...

I remember making a special trip to the Abbey at Citeaux, southeast of Dijon.    We brought a ripe Soumaintrain back to our chambre d'hote north of Beaune.    I joyously told our hostess of our treasure and her response was, "I'm sure the housekeeper will be pleased."    Oooops.  

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Heh.  Reminds me of our time in Paris, when we bought a nice ripe cheese specifically to have for breakfast on the day we left....3 days after purchase.

It was glorious, BTW--we devoured it with Poilane bread right outside of the bakery.

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Reminds me of the time at fromagerie Ferme St.Hubert when after making a decent purchase the salesperson offered us "very ripe Epoisses", offert.    We declined, trying to get across that a full sized palpitating Epoisses and two people in a hotel room with time constraints was a sketchy proposition.

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  • 2 weeks later...

My  sick-food dinner last (Thursday) night was a Gyspy Ham sandwich (on She Wolf Bakery's unbelievable Sprouted Rye Bread with L'amuse Signature Gouda and Polish whole-grain mustard.

The Gypsy Ham (a sort of ham loaf seasoned judiciously with paprika) was great.  And She Wolf's Sprouted Rye Bread bests any German/Nordic rye bread I've heretofore gotten in New York.

But I want to talk about L'amuse Signature Gouda.  This Netherlands product is quite simply the richest, most complex Gouda I've ever had -- and I've been to actual Gouda (maybe I just visited the wrong stalls).  It has a strongly nutty undercurrent beneath some sharpish top notes.  It is delicious.

I got it from Farm to People, but they seem to have sourced it from Essex Street Cheese.

I can't recommend it highly enough.

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Essex Street Cheese is a company that selects and imports a small number of cheeses to the US.  L'Amuse Gouda is one, as is their signature Marcel Petite Comte which had for a short while been sold at a dedicated stand in the original Essex St Market. They can be found now in many better cheese shops.

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I didn’t finish the Livarot from Zabar’s before my trip to LV last week. It’s still good (the exposed surface paste had dried but I cut that off).

Boy does it stink. I keep cheese in my wine fridge; I really wouldn’t want this one in the regular fridge that I am opening all the time.

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