Appreciative
Beaverton, OR
Grape Fermenter
Posts:418
 | | 10/20/2005 5:17 PM |
| | Feta. Sprinkling a spoonful on top of whatever veggies are sauteeing. | | | |
|
kpak
Alaska
Wine Thief
Posts:2951
| | 10/20/2005 5:25 PM |
| | Brie | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
|
Drew
Sammamish, WA
Wine Bottler
Posts:3167
| | 10/20/2005 6:13 PM |
| | Robert Pierre Triple Cream - starting to lose interest in these triple creams. They taste great with champagne, but it's almost like eating a cube of butter. Think I'm going to go back to Humboldt Fog if I want something in this camp.. (I can't find my Cowgirl Creamery stuff here on the East coast) | | | |
|
ChangeMe
Master of Wine
Posts:11169
| | 10/20/2005 8:48 PM |
| | Good for you, kpak. Nobody seems to mention Brie anymore. I love it and serve a triple creme warm. I rub a little toasted sesame oil on it, and then sprinkle a little dill or cilantro on it. After it somes to room temp, I put it in the microwave for 10 second bursts til it just begins to run. Then wait a minute or two and it runs a little more, then I serve. | | | |
|
Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13698
| | 10/20/2005 8:57 PM |
| | quite a few at Dino last night. Sadly I don't remeber the names. Fred, do you remember? | |
www.roguefood.com -- www.cellartracker.com |
|
|
Paul_H
San Francisco
Grape Puncher
Posts:890
| | 11/04/2005 8:18 PM |
| | I've been wolfing down Huntsman recently. Huntsman is an English cheese hybrid consisting of alternating layers of Stilton and Double Gloucester. | |
http://www.sweetandsourspectator.org | |
|
futronic
Toronto, Canada
Wine Bottler
Posts:3214
| | 11/08/2005 3:37 AM |
| L'Riopelle de l'Isle (artisan soft cheese from Quebec)
Aged/Reserve Stilton | | | |
|
Wineaux
New Orleans, LA
Barrel Filler
Posts:1414
| | 11/09/2005 9:31 PM |
| | Pave de Chevre, Reblochon, Fourme d'Ambert and Coulommier...the real stuff - no pasteurization. | | | |
|
Winetex
Austin, Texas
Master of Wine
Posts:10751
| | 11/11/2005 2:15 AM |
| Wineaux - you are just boasting now. yuuuummmmy. | | | |
|
whiner
Second star to the right, and straight on till morning
Wine Thief
Posts:2875
| | 11/14/2005 9:12 AM |
| | Had some good chese last night: St Andre, 5yo aged Gouda, Reggiano Parmesan, Humbolt Fog | |
I can't listen to that much Wagner. I start getting the urge to conquer Poland.
-- Woody Allen | |
|
Drew
Sammamish, WA
Wine Bottler
Posts:3167
| | 11/14/2005 12:00 PM |
| | Stilton, and lots of it. Wife's big craze is Parmesean Argentin (sp?), which she is putting on everything from salads to pasta. Half the price of the reggeano, not quite as salty. | | | |
|
Fred
Wine Thief
Posts:2673
| | 11/14/2005 1:54 PM |
| | Humbolt Fog, Grafton 3 year old Cheddar, Firefly Mountain Top Blue. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
|
ChangeMe
Grape Truck Driver
Posts:32
| | 11/17/2005 1:07 AM |
| | Langres; Pilota. | | | |
|
BellaDonna
Barrel Racker
Posts:1890
| | 11/20/2005 1:15 AM |
| | Fromager D'Affinois on a rustic roll and a Cali Pinot...damn good. | | | |
|
Paul_H
San Francisco
Grape Puncher
Posts:890
| | 11/20/2005 4:28 PM |
| Persille du Beaujolais -- a French version of Stilton. Firmer & not as crumbly, but really rich and smooth. Lot's of butter fat here. I got it at Whole Foods.
It is firm enough that you can use it in cooking. I cut a pocket in a beef tenderloin steak last night and filled the pocket with some persille du beaujolias. Yummy, especially with the sauteed fresh porcini mushrooms. | |
http://www.sweetandsourspectator.org | |
|
juggernt
Tampa, FL, USA
Wine Bottler
Posts:3407
| | 11/21/2005 5:07 AM |
| | Pecorino that we brought back from Florence. Nicely creamy and tangy. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
|
BellaDonna
Barrel Racker
Posts:1890
| | 11/21/2005 3:15 PM |
| | I typically don't get creamy from pecorino. Is this because it's from Italy? | | | |
|
ChangeMe
Grape Puncher
Posts:886
| | 12/16/2005 1:00 AM |
| Saint Felicien
First time I've had this. Mine was very ripe and spoonable, but mild. This is a keeper.
From Ratto's Delicatessen in Oakland. | | | |
|
ChangeMe
Master of Wine
Posts:11169
| | 12/16/2005 1:12 AM |
| | Saturday night at the Le Cadeau offline, we'll be having Berger de Rocastin, Morbier, d'Affinois, Raclette, St. Andre, Boucheron, Tomme Verte, and a baked triple creme Brie. | | | |
|
TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5210
| | 12/16/2005 1:32 AM |
| Quote:
Saturday night at the Le Cadeau offline, we'll be having Berger de Rocastin, Morbier, d'Affinois, Raclette, St. Andre, Boucheron, Tomme Verte, and a baked triple creme Brie.
 | | | |
|