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goodness posted:So I got a Cheese club for January and February. New to cheese, so thought this would be a cool thing to try. What do you guys think of the first month? Haven't tried any of these. The Amish blue might be good but to be honest Brie with walnuts in it sounds gross and I don't think I "get" the idea of stacking five different cheeses on top of each other. Report back!
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Jan 6, 2014 19:46
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Ben Davis posted:I bought Comté on the advice on this thread, and it is incredibly delicious, but leaves my fingers smelling like my toddler's diapers. That might not reflect badly on the cheese, but rather reflect well on your toddler's shits.
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Jan 6, 2014 20:01
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Diaper of the Month club, coming right up.
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Jan 6, 2014 21:06
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yes posted:Brie with walnuts in it sounds gross You've never had baked brie with nuts and dried fruit? You're missing out, man.
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Jan 6, 2014 21:15
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yes posted:I don't think I "get" the idea of stacking five different cheeses on top of each other. I'm guessing it's similar to the trademarked 'Five Counties' cheese which consists of Cheddar, Cheshire, Double Gloucester, Red Leicester, and Derby, which are all fairly similar-tasting cheeses when mass-produced. It's mainly for a visual flair for dinner parties thing, rather than for any reason of taste. If you manage to pick up a small-batch version of any of those cheeses, I'd bet they'll taste much better than the cheese-stack version.
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Jan 6, 2014 21:22
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Martello posted:You've never had baked brie with nuts and dried fruit? You're missing out, man. Sure I have, but baking in walnuts and aging the cheese with them are two totally different things. I'll bet the nuts make the cheese taste bitter.
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Jan 6, 2014 22:39
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yes posted:Sure I have, but baking in walnuts and aging the cheese with them are two totally different things. I'll bet the nuts make the cheese taste bitter. I will report back, should come the 3rd Tuesday of the month. I just have never tried cheese before besides the regular cheddar/swiss/provolone/pepper jack/etc.
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Jan 6, 2014 22:44
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yes posted:Sure I have, but baking in walnuts and aging the cheese with them are two totally different things. I'll bet the nuts make the cheese taste bitter. Brie, in general, doesn't age that long. A couple of weeks, eh, should be fine as long as the walnuts were blanched. Slop some jam on top, wrap in in phyllo, bake it and call it a day! Save me a loving step or two!
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Jan 7, 2014 03:48
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WD40 posted:As far as good cheese goes, I urge all of you to try Roquefort: This is going back a bit, but I just bought some Roquefort today because of this post, even though I've already had Roquefort and found it a bit underwhelming compared to Stilton. Because goddamn if this doesn't make it sound like the best cheese in existence. Maybe I missed something the first time?
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Jan 9, 2014 02:51
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I've been on a real Iberico and quince kick lately. It's pretty amazing. Like Spanish wines, it's unassuming. Instead of smashing you in the face with awesome, it is an awesome accompaniment to whatever else I'm doing. Whatever I'm doing in enhanced by it but it isn't obtrusive either. All things Spanish are good.
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Jan 9, 2014 10:25
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Anyone know where to order a good Comte online? I was also looking at the following, first time getting good cheese: http://www.miltoncreamery.com/cheese/prairie-breeze.html Prairie Breeze http://www.roguecreamery.com/store/product/1391/Smokey-Blue-Cheese-Wheel/ Smokey Blue Can anyone recommend a good soft, creamy (maybe sweet) cheese. Like the ones that almost melt at room temperature, I don't know what they are.
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Jan 30, 2014 04:28
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goodness posted:Can anyone recommend a good soft, creamy (maybe sweet) cheese. Like the ones that almost melt at room temperature, I don't know what they are. Check out Fromager d'Affinois.
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Feb 1, 2014 03:30
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yes posted:Check out Fromager d'Affinois. Especially the version with garlic and herb. So amazing.
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Feb 3, 2014 01:46
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yes posted:Check out Fromager d'Affinois. I could not tell from the description, is it sweet at all? And is the Prairie Breeze good enough to order? It is a cheddar cheese, so I just don't want to get something that tastes like regular cheddar.
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Feb 3, 2014 01:56
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It's not sweet, any cheese that you've had that's soft and could be described as sweet had something added to it. Fromager d'affinois is a good answer for what you're looking for, just find some honey, fruit, or some kinda preserve to mix with it.
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Feb 3, 2014 04:22
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Where do you live? I probably wouldn't buy a 9 month cheddar for that price + shipping if I hadn't tried it before. But if you don't have somewhere nearby that you can buy cheese at, even like a grocery store that cuts/packages wheels on site, then just buy a small amount of that cheddar so you're not wasting money.
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Feb 3, 2014 04:35
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Ok thanks for the advice. If any of you guys could post your top 5 cheese, that would be an amazing help. I was going to do the cheese club, but its much more efficient to find out good cheese from you all.
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Feb 4, 2014 09:10
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I've been thinking of making some mozzarella this weekend. Is it difficult?
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Feb 4, 2014 15:01
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goodness posted:Ok thanks for the advice. If any of you guys could post your top 5 cheese, that would be an amazing help. I was going to do the cheese club, but its much more efficient to find out good cheese from you all. Bloomy: Harbison, Cellars at Jasper Hill Green Hill, Sweet grass Dairy La Tur Natural: Tomme Craeuse Ossau-Iraty Bleu Mont Bandaged Cheddar Washed: Vacherin Mont d'Or Langres Epoisses Hooligan, Cato Corner Farm Blue: Chiriboga Blue Rogue River Blue, Rogue Creamery Fourme d'Ambert Alpine: Pleasant Ridge Reserve Hoch Ybrig Comte Challerhocker
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Feb 4, 2014 15:35
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Well, got my Rennet and citric acid in the mail today from the cheese company. I think tomorrow during the storm will be a good time to make some cheese.
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Feb 12, 2014 19:43
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Well, tried making Mozzarella today but I messed it up somehow. Not exactly sure what happened, but its not very firm. Its good as a cheese spread and in fact i'm munching some right now spread on a triscuit. Very creamy and tastes good. I suspect i either overheated the curds in the microwave,I did not drain out enough whey, or I did not kneed it enough to get it firm. Oh well, I'll keep trying.
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Feb 13, 2014 18:18
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I tried Saint Agur the other day. Pretty nice blue. The star of the night, though, was the Pradera. Excellent 3 year aged gouda.
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Feb 14, 2014 17:10
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Tried the mozzarella again today, this time I actually broke down and got a decent thermometer. Cheese came out great, the only problem is i was overworking the cheese at the end and it hardened before i made it into a ball. Oh well. Tastes great!
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Feb 14, 2014 22:26
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Cimber posted:Well, tried making Mozzarella today but I messed it up somehow. Not exactly sure what happened, but its not very firm. Its good as a cheese spread and in fact i'm munching some right now spread on a triscuit. Very creamy and tastes good. you don't need to knead it at all. you should really try to work it as little as possible.
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Feb 15, 2014 02:52
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Because I'm a poor college student, I've stuck to cheeses at trader joes because they're relatively affordable and they have a pretty good imported selection as well as their own house brand. So far I've tried the goat cheese Brie, double cream Brie, Roquefort, Gouda, and white Stilton (w/ apricots). The goat brie was really tasty. Much more creamier and a bit sharper than most other Brie cheeses I've had, like President and the double cream brie. Gouda was not bad. It was cheap cause it was the TJ's brand but didn't have too strong of a flavor but I guess that's kind of expected of Gouda. A workhorse cheese. Roquefort was awesome. It was my first time trying Roquefort and it tasted like a blue cheese but way creamier and stronger in taste. It was very very salty though. White Stilton with apricot was interesting... It was dry and crumbly bur it tasted like cheesecake because of the apricot in it. A dessert cheese, I guess.
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Feb 16, 2014 05:38
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Stopping at the cheese/meat store sometime soon, found an article for a good budget cheese plate. It listed these as the 4 cheeses, "A soft, double-creme cheese called Fromage d'affinois, velvety blue Fourme d'ambert, sweet Marieke Gouda, and a slightly funky Springbrook Reading Raclette. " Seems like a pretty good collection to pick up in my view. What do you cheese people think?
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Feb 22, 2014 14:36
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goodness posted:Stopping at the cheese/meat store sometime soon, found an article for a good budget cheese plate. It listed these as the 4 cheeses, Fromager d'Affinois is one of my favorites, so I'm biased in saying that, yes, that's a great choice. Fourme d'Ambert is pretty rad too. I don't know if I've had that kind of raclette before, but I'm sure that should be enjoyable. Others will have to weigh in on that specific gouda, though.
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Feb 22, 2014 16:11
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graybook posted:Fromager d'Affinois is one of my favorites, so I'm biased in saying that, yes, that's a great choice. Fourme d'Ambert is pretty rad too. I don't know if I've had that kind of raclette before, but I'm sure that should be enjoyable. Others will have to weigh in on that specific gouda, though. Awesome! That is good to hear, I am just getting into cheese so all the specific names do not really mean anything yet to me.
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Feb 22, 2014 16:17
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goodness posted:Stopping at the cheese/meat store sometime soon, found an article for a good budget cheese plate. It listed these as the 4 cheeses, Yes. Four awesome cheeses.
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Feb 22, 2014 20:45
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yes posted:Yes. Four awesome cheeses. Thanks! I will report back with pictures and words once I finally get them. May be a week though  Planning on picking up a pork belly or some duck to experiment with charcuterie as well.
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Feb 22, 2014 21:25
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I tried out some Saga Blue Brie and Yancy's Fancy Smoked Double Cream Cheddar. Both were quite lovely; I'm glad to try more things Cambozola-like, and I'm generally a fan of smoked cheeses. It was nicely chunky as I tried to get the cheddar to melt on my tongue in order to savor the smoky flavor. Additionally, my friend and I opted for what the joint advertised as a 30-month gouda, but as it turns out, the place was out of 30-month... and instead had been serving a 5-year that they had been getting. I think I'm finding that aged Goudas are a favorite field of mine.
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Mar 26, 2014 02:51
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"Cheese is serious business in Vietnam"
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Mar 26, 2014 20:20
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Well, that is a decent cheese...
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Mar 27, 2014 12:41
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Cimber posted:Well, that is a decent cheese... It's sliced processed "cheese food".
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Mar 27, 2014 17:33
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sports posted:It's sliced processed "cheese food". oh, is it? I thought it was dutch cheese that sells for like 10 bucks an ounce here.
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Mar 27, 2014 18:21
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I've been eating lots of Cambozola recently, it's so morish.
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Apr 25, 2014 11:35
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Has anyone had any experience eating Grayson? It's the latest addition to the rotating cheese plate at my workplace, and we have customers straight up refusing to eat it because it smells so bad. I like stinky things, so I'm having a hard time relating to that feeling.
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Apr 28, 2014 02:02
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Tender Child Loins posted:Has anyone had any experience eating Grayson? It's the latest addition to the rotating cheese plate at my workplace, and we have customers straight up refusing to eat it because it smells so bad. I like stinky things, so I'm having a hard time relating to that feeling. Interesting. As far as I know, Meadow Creek shuts down production of Grayson for three or four months beginning in November when the grass starts to go away in Virginia and is subsequently not usually available February through May-ish. I'm guessing the cheese that you guys have been buying is very, very old and probably overripe.
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Apr 28, 2014 02:34
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Either that or it's the first batch of the season, in which case I need to call down there and get some on our counters!
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Apr 28, 2014 02:36
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yes posted:Interesting. As far as I know, Meadow Creek shuts down production of Grayson for three or four months beginning in November when the grass starts to go away in Virginia and is subsequently not usually available February through May-ish. I'm guessing the cheese that you guys have been buying is very, very old and probably overripe. Hmmm, interesting. We get our cheeses directly from an established cheese shop in town, and I feel like they would have said something if that were the case. Thanks for the tip, though. I'd be surprised if the shop were trying to pull one over on us, but I'll look into it.
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Apr 28, 2014 04:44
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