Sneakeater Posted July 19, 2015 Share Posted July 19, 2015 Was the intense Canadian dessert wine a Niagra icewine? I don't think you can say enough good things about the best of those. 5 Quote Link to post Share on other sites
StephanieL Posted July 19, 2015 Share Posted July 19, 2015 Yes, it was. Those are great. Quote Link to post Share on other sites
voyager Posted September 23, 2015 Share Posted September 23, 2015 Stephanie, glad to see you in the hood. We are Epoisses snobs and usually bring home raw milk rounds by Gaudry from Paris, requesting the youngest cheeses they have. This has worked well. But I recently bought pasteurized milk half rounds from Berthaut from Bryan's in Laurel Village. I didn't have much hope for them, but brought them out of the refrigerator 12 hours before serving at a dinner party and they were suplime, oozy and rich flavored. Who'd a thought it? (We also enjoyed a La Tur the same night. Bryan's is doing a rather decent job with cheese.) Quote Link to post Share on other sites
StephanieL Posted September 24, 2015 Share Posted September 24, 2015 Thanks. We love our raw milk cheeses. Joining a cheese tasting Meetup group is one of the best things we've done so far. Next weekend is an Oktoberfest-themed one with beer, cheese, and German food (the hosts are German). We're currently enjoying a Red Leicester we bought in Half Moon Bay, and a couple of weeks ago we had a very nice goat's-milk Brie. Quote Link to post Share on other sites
Maison Rustique Posted September 24, 2015 Share Posted September 24, 2015 The last tasting we went to at Green Dirt Farm, we had their latest cheese--Tuffet. It was so good that we made a special trip to a cheese shop to buy the last of what they had. It is made in small batches and is one of the best cheeses I've ever had. I don't see it listed on their website, so they must currently be out. http://www.greendirtfarm.com/ Article on Tuffet: http://www.kansascity.com/living/liv-columns-blogs/chow-town/article644277.html Quote Link to post Share on other sites
Daniel Posted September 24, 2015 Share Posted September 24, 2015 Yesterday for breakfast I had a glass of red wine and a nice hunk of Paski Sir.. It's a Croatian cheese made from milk from the island Pag.. It's salty and hard and really delicious. Quote Link to post Share on other sites
Blondie Posted September 24, 2015 Share Posted September 24, 2015 After eating Gubbeen, Durrus and Milleens in mass quantities within 5 miles of where they were made, it made me wonder if I should ever buy them in NY again. The texture was creamy and soft, like I remembered from when I lived in Ireland, and even though I'm always excited to find them in NYC, they are either poorly kept (dry, hard) or over the hill compared to how they're sold and served in West Cork. And this is from some of the better cheese shops in Brooklyn (Bedford and Stinky), with both Durrus and Gubbeen purchased as recently as the last month or two. They're also less than half the price in Ireland, which I suppose is fair enough, but much worse quality for more than twice the price ($24-30/lb vs 18-20euro/kg) is not going to cut it for me any more. Luckily I'll be back in West Cork next spring, so hopefully I can hold out. New to me, but I also really loved the 2 Ballineen cheddars (also from West Cork) that were served as part of a cheese platter breakfast in my B&B. I swear it was at least a half pound all together, consisting of Gubbeen, smoked Gubbeen, Durrus, and the 2 Ballineens. I took the leftovers with me for lunch on top of a mountain on Dursey Island. Quote Link to post Share on other sites
Sneakeater Posted October 3, 2015 Share Posted October 3, 2015 The good is the enemy of the best. Or something like that. Quote Link to post Share on other sites
Daniel Posted October 3, 2015 Share Posted October 3, 2015 I think I'm going to have to bake an epoisses today. Which means I'm going to have to run today. 1 Quote Link to post Share on other sites
StephanieL Posted October 5, 2015 Share Posted October 5, 2015 Had an amazing Cambriozola last night. It was slightly smoky, so I'd wished we'd had a rauschbier amongst the beers we were having. Quote Link to post Share on other sites
Wilfrid Posted October 5, 2015 Share Posted October 5, 2015 Most of the Neal's Yard stuff I see in New York is past its best. Quote Link to post Share on other sites
StephanieL Posted January 2, 2016 Share Posted January 2, 2016 Nice selection from Oxbow Wine and Cheese Merchant in Napa: --Ewelicious Blue from Bleeding Heart Cheeses (north of SF). A raw sheep's milk blue that's very "concentrated", so crumbly rather than runny. So no ammonia-like taste, but very intense and somewhat salty. --Occelli in foglie di Castagno: an Italian cheese aged for 18 months and then wrapped in chestnut leaves. Another really concentrated/intense cheese that reminded me of the Norwegian gjetost. Best eaten in tiny pieces. --Delice de Jura: a Reblochon-style cheese that was exceptionally buttery. The rind has a strong smell, but both the cheese and rind have a mild taste. Quote Link to post Share on other sites
StephanieL Posted August 29, 2016 Share Posted August 29, 2016 Trader Joe's has surprisingly good cheese selections for a supermarket. Last night, we had a triple-creme Brie with wild mushrooms and a perfectly ripe Stilton. The latter went really well with a Muscatel from SA--a new vintage when bought that we've let age for over a year and a half. Quote Link to post Share on other sites
StephanieL Posted October 8, 2016 Share Posted October 8, 2016 If you can find Pierre Robert, especially one that has been properly aged, get it no matter what the price. It is a lovely triple creme that's like a Brie to the nth power. Just fabulous. Quote Link to post Share on other sites
Orik Posted August 10, 2017 Share Posted August 10, 2017 Casatica di Bufala - a very creamy, mild but not overly mild, mold rind buffalo cheese. Buy a small piece or face the consequences. Quote Link to post Share on other sites
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