cheeses i've recently tried

[omnivorette]

Of those two: the top one is after dinner one night; the bottom one is a breakfast.

 

At dinners, the cheese service came around and I chose the cheeses and they were cut for me and served. Dinner was usually soup, first course, salad, second course, cheese, dessert.

 

 

 

For breakfasts - the cheeses are all out, and I served myself. Breakfasts also included a large variety of meats, breads and rolls, fruit, muesli, yogurt, eggs, omelettes, pastries...well you name it basically.

[omnivorette]

These are all from breakfasts.

 

 

 

 

 

 

 

 

[Maurice Naughton]

Jeez, Omni, what an appetite!

 

I just had some Patte d'Ours. Mixed cow's milk and ewe's milk from the Béarn. It's an uncooked, pressed cheese with a smooth soft, sticky pâte. Delicioso. Quattrehomme suggests it as dessert with some black-cherry preserve. Haven't done that yet.

[omnivorette]

The cheeses here in Switzerland are SO GOOD.

 

Those photos are from many different days. And the plates were shared by me and Eyebrows.

[Lippy]

Those cheese plates look fabulous.

 

Ditto

[nuxvomica]

oh, my... those photos...i died and went to heaven! i can only imagine how great the cheese must have been

 

Maurice, nice to see you around - i looked at Patte d'Ours (i have some black cherry jam lying around, and i like to eat cheese with my eyes closed ), looks like i could get it through fromages.com - has anyone bought from them?

 

also, they have a good guide to cutting your cheese

[Evelyn]

Omni, those photos could be categorized as "cruel and unusual punishment" ...I am drooling!

[rancho_gordo]

Is there a way to speed up the aging of brie? I have a wedge but I want it to be stinky goo.

[tanabutler]

 

What is the round thing in the middle of that plate?

 

Those cheeses look heavenly.

[Daisy]

Looks like a roll?

[tanabutler]

I guess. It's just a little shiny.

[omnivorette]

Yes, it's a roll. It was a little shiny.

[lovelynugget]

Every once in a while, Sahadi adds a new cheese into their rotation. Last time I got the Blacksticks Blue that Wilf mentioned -- good creamy orange blue.

A bit sharp. Tasty, though not among my top tier of blues.

 

Today, maybe in honor of St. Paddy's, they had an Irish cheese called Cooleeney Seamrog. Handmade in Tipperary, a camembert-style cheese. Described thus:

Cooleeney is a white mould ripened soft cheese. It is made using vegetarian rennet, from raw or pasteurised milk. The flavour when ripe is robust, soft creamy to buttery in texture with a mushroomy tanginess unlike any other soft ripened cheese.

 

I must have looked sadly puzzled as I stood over the cheese case because one of the guys offered to cut open a new round for me to taste (a first, in my experience). Not quite ripe yet, I think. Chalky and goaty in the middle (though it's all cow) and creamy brie-like outside. Quite delicious though. I'll let it sit for a while before I crack the thing open.

 

A small .6 lb round, $6. A bargain.

 

 

Edit: Artisanal has a long article on Cooleeney Farm part 1, part 2.

[porkwah]

i have been enjoying very much some pecorino foja de noce recently purchased at murrays.

[omnivorette]

A knockout of a cheese which I discovered for the first time today.

 

 

Lazy Lady's Barick O'Bauma. Cow's milk washed in stout. Creamy, beautiful texture, grassy, barnyardy, funky. It's fantastic.

 

Also got Thistle Hill Farms' Mountain Gruyere - nice, but nothing to write home about.

 

Both of these cheeses are made in VT - I bought them in a little store near the NY/VT border.