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What a great thread. We love cheese and use it for everything we can but love charcuterie boards where it can really stand on its own. Circa 2019 and early ‘20 we always got something called Abondance but they have had it in a long time and it was our favorite! If I can’t source it can someone suggest substitutes? I’m not really sure what family it even is. I asked the store and they just say they can’t order it. Also they pronounced it the proper way and made me feel like an idiot. 
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Jan 19, 2022 13:51
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Scarodactyl posted:I like cheese but acquired an allergy to it. Maybe this is the wrong place to ask, but has anyone tried an expensive artisinal dairy free cheeses? I have found places that produce them but none I could actually buy and it's unclear if they'd be good anyway. Grocery store vegan cheeses replicate cheap processed stuff quite well but I miss the good stuff. Dairy free artisinal cheese is going to be pretty variable, and never quite completely replicate dairy cheeses, as least as of yet, but the good ones are getting pretty drat close. Miyoko's Creamery's stuff is pretty good, and fairly widely available, for somewhere to dip your toes in. I've also heard really good things about Treeline, though I haven't personally tried their stuff.
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Jan 19, 2022 13:59
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Some hopefully interesting cheese facts from Switzerland (I'll wait for the expert's approval before using the official hashtag): Emmental was originally made in much smaller wheels. Individual farmers would just do things themselves and sell them on to the guy who would bring them to market. But in the 19th century there a new export duty was assessed per unit of cheese so the farmers banded together to form a kind of coop and started cranking out these wheels that are 75-120 kg (165-265 lbs). The size of the wheels bulked up the local lads and this gave rise to one of the Swiss national sports, a kind of mountain sumo: Schwingen. I learned this from my visit to the "Show dairy" in Emmental, which includes a factory tour along with a visit to an old timey barn where you can help an auld fella make the cheese in a giant kettle over a wood fire. Absolutely insane amounts of milk are required to make it, about 12 liters of milk to get a kilo of cheese. Hiking is great here too because you'll often find farmers stock a little "honesty shop" that's just a box or sometimes a fridge with some of their cheese and sausage in it and a place to put your money (now also a QR code for mobile payments). Great snacks if you can find them!
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Jan 19, 2022 14:00
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I only recently moved out of the NYC area after commuting into Manhattan every day for work for like 6 years. No lie, the #1 reason I was reluctant to leave (and probably the #1 reason I was stoked to start in the first place) was Murray's Cheese.
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Jan 19, 2022 14:04
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If you've got a Kroger or Kroger owned store anywhere nearby, you may still be able to find some Murray's stuff. Not everything you'd find in one of their dedicated shops, but Kroger acquired them in 2017, and carry some things in their own stores.
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Jan 19, 2022 14:10
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Oh sure, and I can just mail-order stuff too, I'm still on their list and not unsubbing anytime soon. But there was something about going in there. I love talking to the people behind the counter, they genuinely love their stuff (even if they always suggest the same "interesting" cheddar every time lol, they probably get so sick of people like me). The grilled cheese they make is  sublimeAnd they also do (did?) classes like wine & cheese pairings and stuff like that. I only did a couple but it sure did stick as part of the overall ~experience~. Which I guess is always an intangible dragon you'll be forever chasing anyway, so.
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Jan 19, 2022 14:16
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PhantomOfTheCopier posted:ps Current stock includes Gouda! (the usual red wax big wedge). Mahon/mitica. Red Leicester. Cheddar (Neal's yard) plus one last bit of a similar NYs. Manchego. Oh and there's one serving of plastic left in a cardboard box from NYE but don't tell anyone. I currently have: Petit Basque St. Nuage Red Leicester Drunken Goat Hed posted:Abondance but they have had it in a long time and it was our favorite! If I can’t source it can someone suggest substitutes? I’m not really sure what family it even is. It is an Alpine cheese produced in France near the Swiss border, and should be pretty similar to Comte. greazeball posted:Some hopefully interesting cheese facts from Switzerland (I'll wait for the expert's approval before using the official hashtag): This is an excellent #cheesefact that I didn't know, thank you! That amount of milk usage is pretty normal for a cheese of that texture, too; Parmigiano Reggiano takes around 13 liters for a kilo. Sandwich Anarchist fucked around with this message at 14:47 on Jan 19, 2022 |
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Jan 19, 2022 14:38
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PainterofCrap posted:My mother-in-law's (the late Teresa Niedbala) blue cheese dressing recipe: Well, guess I'm making Buffalo wings for my birthday dinner. Thanks for this. This thread reminded me of the 30yr old cheese that was discovered at a cheese place in Wisconsin. Are there any places that are now intentionally aging cheese to that extreme or is it too much of a crapshoot?
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Jan 19, 2022 15:01
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tribbledirigible posted:Well, guess I'm making Buffalo wings for my birthday dinner. Thanks for this. Oh yeah! That was the other cheese fact from Switzerland I wanted to share. It's not done in a production capacity, but there are Alpine villages that used to have a tradition of setting aside a wheel of cheese on your wedding day to be eaten by the guests at your own funeral. These were extremely remote, poor mountain villages and it was important to the people there that the guests at their funeral would have enough to eat at the wake. Like the remote mountain villages themselves, this tradition is dying out now. https://www.atlasobscura.com/articles/most-unusual-cheese-switzerland
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Jan 19, 2022 15:25
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a cheese I wish I encountered at my local deli more often: Mimolette, aka Boule de Lille. Bright orange from annatto, rind cratered from cheese mites, when aged 18+ months it is hard and nutty and butterscotchy; when younger it is more reminiscent of an extra-old cheddar. Such a fun cheese.
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Jan 19, 2022 15:34
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tribbledirigible posted:Well, guess I'm making Buffalo wings for my birthday dinner. Thanks for this. Tillamook has some 10-15 year-old cheeddars available commercially, and IIRC you can get even older stuff at their center in Oregon. I need to visit the Tillamook plant again…
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Jan 19, 2022 15:42
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Superterranean posted:a cheese I wish I encountered at my local deli more often: Mimolette, aka Boule de Lille. Bright orange from annatto, rind cratered from cheese mites, when aged 18+ months it is hard and nutty and butterscotchy; when younger it is more reminiscent of an extra-old cheddar. Such a fun cheese. There is a story about mimolette, in that while Napoleon was in exile, he was not allowed to have cheese, but was allowed fresh fruit. So he had his loyalists smuggle mimolette in for him under the guise of it being a melon. 
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Jan 19, 2022 15:51
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Spanish Manlove posted:What are some good dry and funky cheeses like really old manchego that we can get in FL? Manchego is a sheep's cheese, you could try the French versions from the other side of the Pyrenees. Ossau-Iraty AOP is the most well known and broadly available, but there are a lot of small producers in Bearn and the Pays Basque and the (non-AOP/PDO) cheeses are quite varied, from strong tangy sheep's milk cheeses to milder moreish "mixte" brebis/vache ones. I'm not sure why some places call it AOP, others PDO, it's a kind of a fake designation anyway which ironically is mostly applied to higher volume products.
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Jan 19, 2022 16:07
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One time I ordered a 9-year cheddar from Murray's, back when I was in CA. It was so sharp it was painful. I had to grate it into chili, it was the only way to get through it.
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Jan 19, 2022 16:07
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Sandwich Anarchist posted:There is a story about mimolette, in that while Napoleon was in exile, he was not allowed to have cheese, but was allowed fresh fruit. So he had his loyalists smuggle mimolette in for him under the guise of it being a melon. i hadn't thought about it but I've only ever seen (or at least noticed) mimolette in sliced, packaged form before that photo.
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Jan 19, 2022 16:11
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distortion park posted:Manchego is a sheep's cheese, you could try the French versions from the other side of the Pyrenees. Ossau-Iraty AOP is the most well known and broadly available, but there are a lot of small producers in Bearn and the Pays Basque and the (non-AOP/PDO) cheeses are quite varied, from strong tangy sheep's milk cheeses to milder moreish "mixte" brebis/vache ones. I'm not sure why some places call it AOP, others PDO, it's a kind of a fake designation anyway which ironically is mostly applied to higher volume products. AOC is Appellation d'origine contrôlée, Appelation of Controlled origin, a French certification. DOC is Denominazione d'origine controllata, Designation of Controlled origin, an Italian certification PDO is Protected Designation of Origin, an EU umbrella certification. Something can be either AOC or DOC, and can also be PDO, or not. Generally, something won't be PDO if it isn't also AOC or DOC. Sandwich Anarchist fucked around with this message at 16:33 on Jan 19, 2022 |
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Jan 19, 2022 16:31
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Superterranean posted:a cheese I wish I encountered at my local deli more often: Mimolette, aka Boule de Lille. Bright orange from annatto, rind cratered from cheese mites, when aged 18+ months it is hard and nutty and butterscotchy; when younger it is more reminiscent of an extra-old cheddar. Such a fun cheese. When I was a cheesemonger, Mimolette was my least favourite cheese as it's a bastard to cut neatly. That rind is had as (appropriately) balls.
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Jan 19, 2022 16:40
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Teach posted:When I was a cheesemonger, Mimolette was my least favourite cheese as it's a bastard to cut neatly. That rind is had as (appropriately) balls. Yeah it is a mother fucker for sure. We leave it out for hours to soften and then score the rind really deep
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Jan 19, 2022 16:42
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the first time I had some, the cheesemonger I got it from (probably in Lyons?) used parmesan knives to open it and sold it craggy.
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Jan 19, 2022 16:46
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Superterranean posted:the first time I had some, the cheesemonger I got it from (probably in Lyons?) used parmesan knives to open it and sold it craggy. That would be easier for sure, but you can definitely get it clean if you take your time and let it come to temp and score it, but that's not really feasible somewhere that doesn't pre cut and package cheeses for merchandising. 
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Jan 19, 2022 16:52
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AngryRobotsInc posted:Dairy free artisinal cheese is going to be pretty variable, and never quite completely replicate dairy cheeses, as least as of yet, but the good ones are getting pretty drat close. Miyoko's Creamery's stuff is pretty good, and fairly widely available, for somewhere to dip your toes in. I've also heard really good things about Treeline, though I haven't personally tried their stuff.
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Jan 19, 2022 16:53
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Scarodactyl posted:Thanks, I am going to track these down. Kite Hill makes good products as well. Really good ricotta.
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Jan 19, 2022 16:54
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Violife's Just Like Feta and Just Like Parmesan are also pretty on point. I get the Just Like Parmesan when I want something I can grate, and not the shaker sort of stuff.
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Jan 19, 2022 17:11
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Sandwich Anarchist posted:What do you mean by "dry"? And funky meaning what, smelly? Gamey? Dry as in not soft but not crumbly. Funky as sorta in smelly but also with some brettanomyces like esters and phenolics, similar to wild fermented beer.
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Jan 19, 2022 17:23
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Teach posted:When I was a cheesemonger, Mimolette was my least favourite cheese as it's a bastard to cut neatly. That rind is had as (appropriately) balls. this cheese laughs at your puny knives. https://www.youtube.com/watch?v=Sxa524VA0h4 the mimolette tale i heard was that they used it for cannonballs when they ran out of the real thing.
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Jan 19, 2022 21:59
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Sandwich Anarchist posted:There is a story about mimolette, in that while Napoleon was in exile, he was not allowed to have cheese, but was allowed fresh fruit. So he had his loyalists smuggle mimolette in for him under the guise of it being a melon. All I know about Corsicans is from Asterix in Corsica, but cheese is a very important part of that book. How dare they try to deprive a Corsican of cheese. Utterly barbaric.
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Jan 19, 2022 22:50
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You CUT mimolette? You carve her rind with saw like lumberjack? Jail for one thousand years!
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Jan 19, 2022 23:03
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Help it's so hot in here and it's not even summer!  Also just saying that I smile when the unit of measure is not "(some) cheese" (as if the individual curds are the noun), but "a cheese", singular indefinite article. "Hello I'd like to buy a cheese". "Certainly sir. Would that be a cylinder or wheel?"
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Jan 19, 2022 23:32
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Miyoko cheddar block acquired. It has a slightly unsettling brownish green color but it is quite pleasant and a very welcome approximation of the experience of nibbling a block of cheddar. Thanks for the recommendation!
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Jan 19, 2022 23:39
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Can someone recommend me a cheese similar to the catamount hills cheese they sell cubed at Whole Foods? Cabot makes it, and I think it's technically labeled as a cheddar, but it doesn't really taste very cheddar-y. It's my favorite for snacking on so I'd like to know what to look for that would have a similar taste profile.
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Jan 19, 2022 23:49
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One concern I had (years ago) buying that 5lb of wensleydale was keeping it alive. Any good guides on who likes a complete wrap of plastic in the fridge, versus sitting out on a counter breathing freely? Hypothetically if one were to buy this, how would you cut and store it to keep it edible? 2lb/wk is 1000 weeks or 19 years  
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Jan 19, 2022 23:51
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Scarodactyl posted:Miyoko cheddar block acquired. It has a slightly unsettling brownish green color but it is quite pleasant and a very welcome approximation of the experience of nibbling a block of cheddar. Thanks for the recommendation! For more recommendations, I highly suggest scouring the vegan parts of the web, even if you aren't vegan yourself. There are a lot of interesting things going on in the dairy free cheese arena, and it's usually highly covered on things like Vegnews and the like.
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Jan 19, 2022 23:52
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PhantomOfTheCopier posted:Help it's so hot in here and it's not even summer! what Grandito posted:Can someone recommend me a cheese similar to the catamount hills cheese they sell cubed at Whole Foods? Cabot makes it, and I think it's technically labeled as a cheddar, but it doesn't really taste very cheddar-y. Not really anything to be honest. Catamount is a pretty unique cheese, being a cheddar with swiss and parmesan cultures. PhantomOfTheCopier posted:One concern I had (years ago) buying that 5lb of wensleydale was keeping it alive. Any good guides on who likes a complete wrap of plastic in the fridge, versus sitting out on a counter breathing freely? I wouldn't leave any cheese out on the counter once it's cut open. The same as any food, once you manipulate something it becomes an at risk item for food safety concerns. Some of the more aged, low moisture cheeses like ParmReg can stay out at room temperature for extended periods, but even stores that display them at ambient temperature move them into the cooler over night. That said, most cheeses are best eaten when allowed to come to room temperature or close to it. Sandwich Anarchist fucked around with this message at 00:12 on Jan 20, 2022 |
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Jan 20, 2022 00:07
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You can still get Rogue River Blue straight from Rogue Creamery, though only in 1/4 wheels (18oz.) https://roguecreamery.com/rogue-river-blue/
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Jan 20, 2022 04:37
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Sandwich Anarchist posted:AOC is Appellation d'origine contrôlée, Appelation of Controlled origin, a French certification. Thanks! I was confused about how AOP fitted in as well, but that's just the French for PDO
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Jan 20, 2022 09:26
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Just a general question. What happens if/when you freeze cheese? I imagine it's different based on the age & ripeness/softness. I'm assuming: nothing good, lots of separation.
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Jan 20, 2022 15:38
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Sandwich Anarchist posted:I don't like paneer at all, but enjoy other cheese like halloumi. Humboldt Fog is excellent. Sweet Grass Dairy out of Georgia is a great mid-south Atlantic creamery. See, I love paneer too. I like to order at Gateway to India in Longwood and get their paneer coated in tikka spice and grilled.
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Jan 20, 2022 16:43
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PainterofCrap posted:Just a general question. What happens if/when you freeze cheese? I imagine it's different based on the age & ripeness/softness. Depends on the cheese. Stuff like cheddar or mozzarella can be frozen pretty much no problem. Aged, harder cheeses don't do well frozen, they get very dry and crumbly. Things like ricotta, cream cheese, and brie shouldn't be frozen at all, or they will separate and turn to absolute poo poo.
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Jan 20, 2022 16:57
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What cheese do you think will go well with canned fish like sardines? Mainly ones packed in oil, not likely to have other flavors.
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Jan 20, 2022 17:01
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Android Apocalypse posted:What cheese do you think will go well with canned fish like sardines? Mainly ones packed in oil, not likely to have other flavors. Sandwich Anarchist posted:Do not eat sardines with cheese.
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Jan 20, 2022 17:13
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