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On cheese


Wilfrid

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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.

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  • 2 weeks later...

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.

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  • 1 month later...

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. 

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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!

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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).

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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.

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  • 3 weeks later...

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.

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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.

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