TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5167
 | | 04/24/2006 3:17 AM |
| the old thread seems ignored. maybe this one will be too. if only i could ignore cheese! 
tonight:
beemster double cream gouda
cana de cabra
neither very impressive. | | | |
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kpak
Alaska
Wine Thief
Posts:2843
| | 04/24/2006 5:48 AM |
| say
I am addicted, too. Tonight it was parmegiano...and
it was nutty and nice. | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13629
| | 04/24/2006 1:10 PM |
| | We had an aged Gouda recently and it was really, really good. | |
www.roguefood.com -- www.cellartracker.com | |
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incident
Grape Stomper
Posts:107
| | 04/24/2006 2:33 PM |
| Torta Ambrose
Gouda, 3 yr
Singleton's Double Gloucester
All very nice... | | | |
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Mona_Lisa_Vito
Grape Sorter
Posts:228
| | 04/24/2006 10:41 PM |
| | Saturday night we had a Manchego, Pecorino (both good), camembert and this wonderful goat/cow milk cheese with truffles . Delish! | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3322
| | 04/26/2006 2:50 AM |
| Quote:
We had an aged Gouda recently and it was really, really good.
Been grooving on some of that myself! | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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saut
Grape Fermenter
Posts:442
| | 05/01/2006 2:28 AM |
| | We have been to Amsterdam and there were cheese shops that sold mostly Gouda, aged from 6 months to 5 years, and they just got darker and darker and more and more flavorful and complex. What a wonderful treasure... | | | |
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CellarKeeper
Sarasota, FL
Grape Fermenter
Posts:418
| | 05/01/2006 11:53 PM |
| | Sweet Grass Dairy "Green Hill" -- it's a double cream cow's milk, FANTASTIC | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5167
| | 05/03/2006 11:38 PM |
| | bourguignon chantal plasse. i can't locate any info on it. it was relatively cheap and explained to be slightly less than double cream. | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3322
| | 05/05/2006 1:50 AM |
| | Aged gouda. Ridiculous with Tuscan blends (like Terrabianca Campaccio). | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 05/06/2006 10:08 PM |
| Quote:
say
I am addicted, too. Tonight it was parmegiano...and
it was nutty and nice.
Santa Claus is coming to town.
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I joined a cheese club (which is probably the most dumb thing I've done so far today lord knows I hate wine clubs; hate, hate, hate, hate!). I know nothing about cheese other than some are soft and some are hard and some are just right (said the baby bear).
Thursday night I had these and again today at lunch. This is my first monthly shipment.
"Old Amsterdam" 1.5 year old Gouda.
Earthy nose of almost sweet rare lamb meat. Beautiful 1/2 inch rind adds a wonderful nutty richness on the pallet. Rich and not overly creamy in the front of the mouth and seemingly crunchy on the finish. Has nice underlying tastes of Parmigiano Reggiano. Nice long finish. I can't believe how interesting the "crunch" is on this stuff. 90 points.
"Ossau Iiaty Istara" sheep's milk cheese A.O.C. French Pyrenees along the border of Spain. I immediately this cheese would be very nice with Banyuls. Nose of black truffles. Semi-soft mouth feel. A little butter and toffee flavor. 87 points.
"Bucheron" Loire vally goat's milk.
WOW! Big time nose reminds me of semi-sweet white chocolate. A beautiful cream color core with a darker shiny miniscus (do they use this term with cheese) and a brown/white contrasting rind with a soft texture like a Brie. This is like three cheeses in one. It has a chewy texture in the rind contrasting with a creamy mantle and core. The three flavors combine to taste like a very very soft blue and an amazing acidic-lemony finish. This cheese has Pinot Noir written all over it. I haven't tried it yet but I think this will be a fantastic wine-cheese pairing. Socks went up and down: 96 points. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 05/06/2006 10:39 PM |
| | david, I love Boucheron. In fact, I'm supplying some of the cheese for tnight's dinner. The two I've picked are Boucheron and Reblochon. My favorite pairing for goat cheese is Pinot Noir. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 05/06/2006 10:55 PM |
| Quote:
david, I love Boucheron. In fact, I'm supplying some of the cheese for tnight's dinner. The two I've picked are Boucheron and Reblochon. My favorite pairing for goat cheese is Pinot Noir.
Board_O,
How old does a Boucheron have to be to be at its peak? I have read that the older it gets the larger (thickness) the mantle gets. In breaking the cheese down in three different layers it seemed to me the mantle really was 80% of the flavor. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 05/07/2006 3:19 AM |
| | Beats me. You apparently delve much farther into the intracacies of this cheese than I do. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 05/07/2006 9:50 PM |
| But you are the primo "expert" on age and not commiting infantacide  | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 05/07/2006 9:58 PM |
| I'm embarassed to say that went right over my head! | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 05/07/2006 10:53 PM |
| LOL!
Oh the irony of a reputation | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5167
| | 05/07/2006 11:54 PM |
| tonight:
oud-brusse
castelrosso
d'affino's(poivre)
henri hutin triple creme bree | | | |
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KillerB
Barrel Racker
Posts:1533
| | 05/08/2006 10:40 PM |
| | Just bought some Old Amsterdam Gouda, Colston Basset Stilton and Grandma Singleton's Lancashire. I foresee some Port being opened. | | | |
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Paul_H
San Francisco
Grape Puncher
Posts:886
| | 05/09/2006 3:04 AM |
| Soyoung Scanlan is the solo cheese maker atAndante Diary in Santa Rosa (in Sonoma wine country). She recently returned from a maternity leave and took up making cheese again. (I asked her about this, and Souyoung said "I stopeed making cheese to make a baby.") It was a tough few months without cheese. Andante was in their customary place at theFerry Plaza Farmer's Market this weekend, and I bought a Piccolo and a Nocturne.
This is really good cheese, and it tickles my fancy to think about a "hand crafted" cheese company so small that production stops when the cheesemaker has a baby. If you are very lucky (and live in California) you may have a store near you that sells this wonderful stuff (see "Where to buy" on the website). | |
http://www.sweetandsourspectator.org | |
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