JimmyV
Central Connecticut
Wine Connoisseur
Posts:5110
 | | 06/20/2006 8:41 PM |
| The Shelburne Farms 3 year old is great stuff.
Fred: What did you think of the Grafton 5 year? | |
Beta testing a new signature. | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
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Fred
Wine Thief
Posts:2673
| | 06/21/2006 7:52 PM |
| Quote:
The Shelburne Farms 3 year old is great stuff.
Fred: What did you think of the Grafton 5 year?
It was creamier than I expected and not as sharp as I like. I like my cheddar to come up and slap me across the face like the Quebec 8 year does. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 06/21/2006 8:18 PM |
| my favorite of the 5 was the fiscalini bandaged. very nutty.
with the recent studies promoting both beer for prostate cancer and coffee for liver damage, i patiently await the study that proves cheese either wards off heart disease or increases penis size, preferably both.  | | | |
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BellaDonna
Barrel Racker
Posts:1890
| | 06/22/2006 4:42 AM |
| Quote:
with the recent studies promoting both beer for prostate cancer and coffee for liver damage, i patiently await the study that proves cheese either wards off heart disease or increases penis size, preferably both.
Gee, if that happens, I will be hanging out at the cheese counter picking up men (bad joke)
Munching on some petit basque right now...very good...creamy, nutty, smooth but crumbly (21.99/pound...yikes!) | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 07/01/2006 3:54 AM |
| Quote:
Quote:
with the recent studies promoting both beer for prostate cancer and coffee for liver damage, i patiently await the study that proves cheese either wards off heart disease or increases penis size, preferably both.
Gee, if that happens, I will be hanging out at the cheese counter picking up men (bad joke)
Munching on some petit basque right now...very good...creamy, nutty, smooth but crumbly (21.99/pound...yikes!)
A cheesey joke. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10797
| | 07/15/2006 4:37 PM |
| | Tallegio - yuuuummmm | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 07/15/2006 9:59 PM |
| My July shipment fromThe Cheese Shop, Carmel
Beaufort d'Alpage, A.O.C. raw cow's milk.
Firm with hints of butter with a nice green grass kick.
Silver Mountain Cheddar by Patt and Bill Boersma, Visalia, CA. Raw cow's milk.
Sharp buy surprisnigly savory. Brown butter.
The label says, "Vegetarians take note: Silver Mountain is made with microbial enzymes". Does that mean vegetarians can eat this or is it a warning?
Ewephoria(I love the name). Dutch sheeep's milk Gouda.
A typically-crunch Gouda with a wow-factor of mild ripe fruits. This would be wonderful grated on a salad or light pasta.
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A thank-you gift from the gang I did a wine tasting for last weekend.
And they bought the cheese from TheThe GrapeVine in Willow Glen (who, as a conicidence unknown to this group, had me do a winetasting for their emplpyees almost a year earlier). They have just recently opened a shop in Campbell called Good Tastes. Call and talk to Cara or Ruth: a couple of wild and crazy gals who know wine and cheese.
Right now I'm sitting here sampling these cheeses and drinking a bottle of 2003 Ampelos Pinot Noir, Fiddlestix Vyd, Sta. Rita Hills (late lunch). It's a tough life .
Humboldt Fog by Cypress Grove, goat's milk from Northern California (I should have opened a bottle of Sea Smoke with this).
Creamy (almost too creamy for my taste) and really fun to look at and eat. A bit of ash runs in a line down the middle (like frosting in a cake). That and the bloomy rind add the tangy flavors to the cream.
Serena by Three Sisters Farmstead, goat cheese from Sonoma County.
Aged cow's mild that has a pretty dry texture and peculiar nutty flavors. I didn't like the first or second bite but persistance paid off as it has grown on me. Needs to be paired with something sweet.
Vella Dry Jack, artisanal cow's milk (US).
WOW. Like Linda Lovelace said, "I like it hard!" I've never tasted a Jack cheese like this! A cocoa powder/spice mixture is the rind and is fantastic with the tartness of the cheese. This is on my list to buy more.
Maytag Blue, artisanal cheese (one of the first produced in the US; 1941).
What can I say? The Maytag family long associated with quality cheese, ale (Anchor Steam) and until about six months ago (when they went broke and sold out) a full line-up of kitchen appliances. The well-known creamy texture shows off the white pepper and citrus flavors. This borders on my too-creamy scale but is absolutely when slathered (I love that word) over a fresh-ripped piece of sweet French bread. Because of its creaminess this is one of the few cheeses I will eat with a cracker or bread (I prefer eating my cheese "neat"). A long-time favorite (like I used to get a huge wheel of the stuff as a gift from Maytag at Christmas).
Redwood Hill Goat "Bucheret", Sonoma County.
This is a dry, creamy cheese (like it would be wonderful crumbled on a salad with apples or pears) that is as chewy as can be (like biting/chewing a mouthful of nuts). It is packed at the farm in a little 5" puck. That size assures that you get a nice piece of bloomy rind in each bite. I've just cut a little wedge out of this "puck" because I want to put it aside for a week or so. I understand the rind gets harder and the cheese becomes more pungent.
FYI, this Ampelos Fiddlestix has wonderful both dark and red fruits but the funk from Fiddlestix Vyd, although in this wine it is muted more than usual, is still there on the finish. I'm just not a fan of that Fiddlestix funk. It tastes like it is an Oregon Pinot. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 07/15/2006 10:45 PM |
| manchego, good but not great
clisson, mild, interesting, but overpowered by the other cheeses
mimolette, a personal favorite and tonight did not disappoint
montgomery cheddar...WOW! | |
www.roguefood.com -- www.cellartracker.com | |
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BellaDonna
Barrel Racker
Posts:1890
| | 07/18/2006 3:47 AM |
| | Chiantino...too pungent for a semi-soft cheese; nevertheless, I finished it | | | |
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BellaDonna
Barrel Racker
Posts:1890
| | 07/26/2006 7:41 PM |
| | Mourbier-ah...finally, the new cheese on the plate. Creamy, but not too creamy, very mild, semi-soft | | | |
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ChangeMe
Grape Picker
Posts:12
| | 07/27/2006 7:24 AM |
| You consider Morbier mild?!?! Blimey..for a brie I found the smell almost off putting. Mind you outside of blue cheese any thing that smells fecal like I do not enjoy.
My cheese pick at the moment Laguoile (yes like the wine knives, champagne scimitars.). Nice cheddar with crumbly texture. Wonderful stuff. | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 08/09/2006 3:41 PM |
| last nights monthly beer and spanish cheese tasting:
cana de cabra
zamorano
la yerbera
mahon curado
peral | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
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Appreciative
Beaverton, OR
Grape Fermenter
Posts:418
| | 08/13/2006 5:29 PM |
| | Cojita. | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 08/15/2006 7:40 PM |
| I am disappointed with my Carmel Cheese Club shipment this month. Nothing really hit my jollification button.
Ubriaco: Italian (Lombardy) cow's milk cheese soaked in red wine.
Boorenkaas: Three-month-old cow's milk farmstead gouda.
Chevre Noir: Goat's milk cheddar from Canada. | | | |
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Landshark
Barrel Racker
Posts:1894
| | 08/17/2006 1:01 AM |
| | My favorite cheese vendor in Rome was closed for the month of August, so I had to scrounge around to find cheese. I ended up with six different kinds of pecorino cheese from various vendors | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 08/23/2006 6:10 PM |
| | i think i'm in love. the cheesemistress ... | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10797
| | 08/23/2006 10:08 PM |
| | She's here in Austin. I'll tell her you say hello. | | | |
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