galleygirl Posted July 8, 2009 Share Posted July 8, 2009 Fabulous Vermont Cheese fest, Aug.22-23... Do you have your tickets yet? http://www.vtcheesefest.com/index.html Quote Link to post Share on other sites
ghostrider Posted August 10, 2009 Share Posted August 10, 2009 Fournois, part of yesterday's haul from Fairway Paramus. The store label says "Very strong! Not for the faint of heart!" which to my mind way overhypes it. It's a medium-stinky semi-soft cheese & a very nice one. Quote Link to post Share on other sites
SLBunge Posted August 11, 2009 Share Posted August 11, 2009 Roth Käse Gran Queso. Similar to a Manchego, but milder and a little less nutty. A good snacking cheese. And made from cow's milk in Wisconsin! Who would have guessed! Had this cheese last night. Very nice. Quote Link to post Share on other sites
ghostrider Posted August 14, 2009 Share Posted August 14, 2009 Dug into the Camembert Le Rustique today. Those lush green pastures the cows grazed on must have been full of those stinky onion-family weeds that grow in our lawn every spring. Yuck. To my taste this just doesn't work, this is not a flavor that I'm enjoying in my cheese. This is a milder & less aromatic cheese than the Fournois, but where that one is satisfying, this just annoys. Not again. Quote Link to post Share on other sites
galleygirl Posted August 20, 2009 Share Posted August 20, 2009 Check out this podcast from VPR on artisanal Vermont cheeses, with aAlison Hooper from VBCC...Vermont Artisanal Cheese Podcast Quote Link to post Share on other sites
Orik Posted October 25, 2009 Share Posted October 25, 2009 Hudson Red from Twin Maple/Pampered Cow. Very good aged Tomme style cheese. Quote Link to post Share on other sites
little ms foodie Posted October 25, 2009 Share Posted October 25, 2009 picked up some Wynoochee River Blue, which is super creamy and delicious, as well as a cow's milk style gruyere called Valentina at our farmer's market from Estrella today Quote Link to post Share on other sites
Rex1965 Posted October 25, 2009 Share Posted October 25, 2009 I've been on a brie and gruyere kick for the past couple of weeks. I love both, slightly melted, on rye crisps. Quote Link to post Share on other sites
nuxvomica Posted October 25, 2009 Share Posted October 25, 2009 some more good cheeses at the new amsterdam market today - the terrific Red Hook Red and Mosaic, a very lovely buttery raw milk blue from Birchrun Hills in PA and killer fresh ricotta from Narrangasett Creamery in RI. the red hook red and mosaic are pretty pungent funky creamy cheeses, great stuff. the blue is rather mild but so delicious. Quote Link to post Share on other sites
Rex1965 Posted October 26, 2009 Share Posted October 26, 2009 Has anyone here tried casu marzu? I'll bear your child if you have - it would take such bravery... Quote Link to post Share on other sites
splinky Posted October 26, 2009 Share Posted October 26, 2009 Has anyone here tried casu marzu? I'll bear your child if you have - it would take such bravery... jebsus, i doubt if anyone could bear children after eating that mess Casu marzu is considered toxic when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is eaten. When the cheese has fermented enough, it is cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine. Casu marzu is believed to be an aphrodisiac by local Sardinians. Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping into their eyes. Those who do not wish to eat live maggots place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten Quote Link to post Share on other sites
nuxvomica Posted October 26, 2009 Share Posted October 26, 2009 Has anyone here tried casu marzu? I'll bear your child if you have - it would take such bravery... this, sheep eyes, rotten shark and waterhog rectum is where i start losing interest. precious little in trying any of these... Quote Link to post Share on other sites
Rex1965 Posted October 26, 2009 Share Posted October 26, 2009 Has anyone here tried casu marzu? I'll bear your child if you have - it would take such bravery... jebsus, i doubt if anyone could bear children after eating that mess Casu marzu is considered toxic when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is eaten. When the cheese has fermented enough, it is cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine. Casu marzu is believed to be an aphrodisiac by local Sardinians. Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping into their eyes. Those who do not wish to eat live maggots place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten It should be renamed casu URP! Quote Link to post Share on other sites
Orik Posted November 27, 2009 Share Posted November 27, 2009 Fresh Epoisses, aged not many days at all... like a really scary ricotta. Quote Link to post Share on other sites
StephanieL Posted December 13, 2009 Share Posted December 13, 2009 From Formaggio Essex: Grevenbroecker, a creamy, raw-milk blue from Belgium. Not overly strong, but rich and so wonderful with port. It's an eye-popping $31/lb, though. Interesting blog post about the cheese here. Quote Link to post Share on other sites
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