Wilfrid Posted July 28 Author Share Posted July 28 Okay, phew, this beauty is Persille des Tinges. What is parsleyed about it? Apparently the word refers to the remarkable marbling. The internet tells me cheese mites live in there. So much the worse for them. Cow and goat, from Formaggio Essex. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted August 6 Author Share Posted August 6 Cheese can be so pretty. Delice du Poitou, goat milk with vegetable ash. Richly creamy with a citrus tang. From Foster Sundry in Bushwick. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted August 6 Share Posted August 6 Yo Foster Sundry! Quote Link to comment Share on other sites More sharing options...
backyardchef Posted August 7 Share Posted August 7 @Wilfrid gets around Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted August 8 Author Share Posted August 8 I lived for a time a short walk from Foster Sundry (damn the time flies) and it has always been great notably the real butcher in the back. I go that way to shop there and also visit the nearby Human Relations book store. And then there’s King County brewery for refreshment. Quote Link to comment Share on other sites More sharing options...
small h Posted September 25 Share Posted September 25 La Retorta is awesome. That is all. Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 25 Share Posted September 25 50 minutes ago, small h said: La Retorta is awesome. That is all. It is indeed. I think they often had it (maybe still do) out for tasting at Despaña. Quote Link to comment Share on other sites More sharing options...
Orik Posted September 25 Share Posted September 25 It is. The other cheeses from Finca Pascualete are also very good. I don't know if I mentioned it here but Il Nocciolo is a barely aged little cheese of the same milk as La Tur. It reminded me of my undying love for underaged Epoisses but it's likely much safer. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted September 25 Share Posted September 25 25 minutes ago, MitchW said: I think they often had it (maybe still do) out for tasting at Despaña. Formaggio Essex sold it to me yesterday, if you want to snag some. Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 25 Share Posted September 25 Just now, small h said: Formaggio Essex sold it to me yesterday, if you want to snag some. If we weren't going away tomorrow for a week+, I would. Though maybe he has some that still needs some time, and I can stink up the wine fridge with it! 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 26 Author Share Posted September 26 I have been meaning to go to Despaña for a while because I am finally running low on the great Pimenton de la Vera Dulce that they stock. I also bought morcilla and a can of spider crab pate. I haven’t been to the nearby branch of Eataly. Although pretty and expensive it’s far more limited than Madison Square. Still, I got some truffle salt as a gift. And now I am in Champers for the first time where I will drink the Paul Laurent and then the Gaston Chiquet. So it is possible to spend three figures very fast on one and a half SoHo blocks without even buying cheese — and on the cheese thread too (I stocked up at Formaggio a few days ago). Quote Link to comment Share on other sites More sharing options...
small h Posted September 26 Share Posted September 26 1 hour ago, Wilfrid said: spider crab pate 👀 More about this, please. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 27 Share Posted September 27 Spider crab Spider crab Grabs whatever a crab can grab Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 27 Author Share Posted September 27 When I open it there will be more. There was just a huge selection of curious canned fish (I think one brand is called Curiosa) that I just picked something interesting. Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 27 Share Posted September 27 10 hours ago, small h said: 👀 More about this, please. I’ve tried a couple of the various canned seafood pates. I’ll just say they’re not my favorite. Rather take a can of the seafood and make some of my own. Quote Link to comment Share on other sites More sharing options...
small h Posted September 27 Share Posted September 27 Thanks, Spider crab pate sounds so interesting. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted October 14 Author Share Posted October 14 Imported from Neal’s Yard, a Jersey cow milk cheese I had never heard of: Ogleshield from Somerset. Very good, smooth but with a little bite. Foster Sundry. Warm bread soaked with Beurre de Barrette. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted October 14 Share Posted October 14 I've had that. (BFD) Quote Link to comment Share on other sites More sharing options...
StephanieL Posted October 14 Share Posted October 14 The Reblochon we currently have is so pungent that we're storing it in a glass container. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted October 15 Share Posted October 15 9 hours ago, Sneakeater said: (BFD) I'm naive, and ignorant, and bold enough to have Googled WTF that is: Bidirectional Forwarding Detection? Bona Fide Determination? Blackfoot disease? (Oh, please let it be that.) in any case, where did you and @Wilfridget your fix? Quote Link to comment Share on other sites More sharing options...
MitchW Posted October 15 Share Posted October 15 I'm pretty sure @Wilfrid got his at Formaggio Essex. I just got a few Neal's Yard cheeses there this week. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted October 15 Author Share Posted October 15 I said Foster Sundry in the post. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted October 15 Share Posted October 15 9 minutes ago, Wilfrid said: I said Foster Sundry in the post. I so honestly thought that that was where you got that good-looking bread that I even looked them up so that I could get some too. I, too, thought that Formaggio was likely to be your cheese source, but wanted to be sure. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted October 15 Author Share Posted October 15 Oh no, the bread is excellent but it’s low carb Hero Bread I order online. Sorry to confuse. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted October 15 Share Posted October 15 Big Fucking Deal Quote Link to comment Share on other sites More sharing options...
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