AlexRed 
Northern VA
Wine Thief
Posts: 2673
 | | 01-19-2006 03:52 PM |
| some Manchego and some St. nectare? | | | |
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Edward Bowers
Palm Beach Gardens
Barrel Sampler
Posts: 2072
| | 01-21-2006 04:12 PM |
| Brie with Anthony Road Sweet Dreams
Salt free soda crackers | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 02-05-2006 12:19 AM |
| neals yard shropshire blue mimolette extra aged saint andre pairing for this is all over the page.  | | | |
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ChangeMe
Grape Puncher
Posts: 886
| | 02-09-2006 07:46 PM |
| My daughter's French teacher puts a Spring Break trip to France together each year. About 40 kids and parents attended a meeting last night. I volunteered to put a cheese board together. I concentrated on user friendly but still interesting cheeses. Since many people are familiar with brie, but have never had anything beyond the grocery store brands, I offered three of those. I labeled the board with the cheese names and brief tasting notes and printed some information on the side for anyone who was interested. It was a big hit and a nice ice breaker as people talked with each other about their favorites.
Bries:
Fougerou
Brie de Meaux
L'Edel Cleron
Others:
St. Marcellin
St. Andre
Brebiou
Ossau Iraty
Morbiere
Back at home, I scarfed the few leftovers with 1998 Chablis Grand Cru Vaudesir Gerard Tremblay. Yummm! | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 02-11-2006 11:28 PM |
| a smelly saint albray. | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 02-12-2006 12:33 AM |
| Tonight a trio of Bries- traditional from cow's milk, a Reblochon (sheep), and a d'Affinois (goat). | | | |
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kpak
Alaska
Wine Bottler
Posts: 3136
| | 02-12-2006 02:13 AM |
| The Rogue Creamery- Paprika Cheddar | | | In theory, there is no difference between theory and practice. In practice, there is...
.ps - friends don't let friends eat farmed salmon. | |
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Stephen D.
Grape Fermenter
Posts: 678
| | 02-14-2006 09:08 PM |
| Huntsman, Camembert, Maytag blue, Jalepeno Monterey Jack. | | | |
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kpak
Alaska
Wine Bottler
Posts: 3136
| | 02-15-2006 08:06 PM |
| Brie
Cambozola
Gruyere
Well-aged White Cheddar
Dry Jack | | | In theory, there is no difference between theory and practice. In practice, there is...
.ps - friends don't let friends eat farmed salmon. | |
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ChangeMe
Grape Puncher
Posts: 886
| | 02-17-2006 07:22 AM |
| Fougerou (the brie with the fern on it)
Rich, nutty and ripe, it spread easily on slices of Grace Baking Pugliese. Washed down with NV Tarlant Champagne. | | | |
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Appreciative
Beaverton, OR
Grape Puncher
Posts: 813
| | 02-19-2006 07:34 PM |
| Cougar Gold. Some nice nut and butter flavors. Was quite yummy with preserved quince. | | | |
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futronic
Toronto, Canada
Wine Bottler
Posts: 3214
| | 02-20-2006 12:33 AM |
| 24 month old Asiago (the real stuff from Italy)
Midnight Blue from Finland | | | |
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Winetex
Austin, Texas (pretty fall colors here)
Master of Wine
Posts: 11302
| | 02-25-2006 05:53 PM |
| I made a yummy cheese plate the other night with the following: Zamorano - Spain - like manchego St. Andre - France - a classic Humboldt Fog - USA - divine St. Augur - France - a creamy blue with a lighter flavor Rocchetta - Italy - a soft cheese that tasted like camembert - YUM! with my favorite marcona almonds.  And of course with champagne. We didn't do much of the blue with the bubbles. | | | |
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Edward Bowers
Palm Beach Gardens
Barrel Sampler
Posts: 2072
| | 02-28-2006 07:56 PM |
| Echouargnac Noix
Galette d'Astier
Brin d'Amour
Tommette de Yenne
Fougerus
Murol | | | |
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kpak
Alaska
Wine Bottler
Posts: 3136
| | 03-07-2006 03:08 AM |
| Emmi Gruyere
'The Cave-Aged' | | | In theory, there is no difference between theory and practice. In practice, there is...
.ps - friends don't let friends eat farmed salmon. | |
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Edward Bowers
Palm Beach Gardens
Barrel Sampler
Posts: 2072
| | 03-16-2006 03:56 PM |
| Ciuronne Lochoise
Fumaison
Maroilles
Fer de lance
Tomme Brulee | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 03-20-2006 12:59 AM |
| champignon(mushroom) d'affinois(garlic & herbs) saint andre(triple)  | | | |
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jaimetown
DC area
Wine Labeler
Posts: 3553
| | 03-22-2006 01:07 AM |
| I tell you, I just can't get enough of Sottocenere al Tartufo (cheese from Veneto, Italy) - cow's milk cheese, semi-soft, with white truffle flavor just coarsing through the cheese. Great with Piemonte wines, or Champers. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 03-23-2006 08:52 PM |
| i sampled some cheese & bread from these people at lunch. great stuff! cows outside | | | |
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KillerB
Barrel Racker
Posts: 1533
| | 03-23-2006 09:01 PM |
| The European Union, for once, is doing something right. They are forcing the use of regional names to be limited to the actual region of origin. The only problem is Shropshire Blue - it's not from Shropshire, never has been. It's a marketing name and it was originally made in Scotland and is now made in Nottinghamshire by Colston Basset and Long Clawson, ermmmm... Stilton makers. Wonder what will happen to the name. Red Stilton, perhaps? | | | |
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