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I think a cheese thread is great. Cheese is crazy. You might groan at talk of cheese-buying at a chain grocer, but my local Kroger Marketplace has a big cheese boat and another, even bigger, gigantic cheese boat with a full time staff who will cut samples and make recommendations. Goat cheese is awesome, especially on pizza. Goat cheese and miracle fruit is great. They sell a blueberry stilton and a mango stilton. I'm a big fan of the blueberry. The delicate tart creamy stilton plays very, very well with the soft aromatic notes of the blueberry. You can't really use it as an ingredient in anything, though. One cheese I find interesting is the "bellavitano." I believe it is a pasteurized cow's milk cheese from wisconsin. It is near white and firm (a little bit softer than cheddar, maybe?) and has a sweet flavor and flecks of sea salt embedded throughout. They age it or dunk it (?) in some ingredient for which it will be named. The merlot bellavitano has a purple rind with white dots, has a unique sweet red wine flavor (of course) and seems to be the most popular where I live. Other varieties I have seen are espresso, black pepper, and cognac. The cognac is amazing - almost like a dessert. Black pepper left me wanting for flavor, and espresso I have not tried. Sarvecchio Parmesan is also promoted in my store, and I think it also comes from Wisconsin. It's strongly nutty and pleasantly shreddable. I wouldn't recognize an Italian Parmesan if you fed it to me, but this Sarvecchio stuff does perfectly well on pasta or any other hard salty parmesan application I could find. Another cheese that has a special place in my heart is the Cypriot shepherd's cheese, Halloumi. Grill or lightly fry it, throw it on a baguette with ham and some preserves. Its flavor is salty and it has a bouncy, near-meaty bite that contrasts well with veg. Worth a try if you can find it. It's okay if you think I'm an idiot for being interested in these cheeses. I don't claim to know much about cheese. theres a will theres moe fucked around with this message at 05:04 on Feb 19, 2013 |
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Feb 19, 2013 04:40
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Is it bad that of all the cheddars I've tried, the loving cracker barrel brand in the kraft singles area is the one I like the most? dumptruckzzz posted:Sarvecchio and BellaVitano are actually both from the same company, Sartori, which does a handful of other things too, we get in their gorgonzola. I don't think I've ever enjoyed the Bella Gold, which is just the plain cheese, but I do like the espresso even though it smells like burnt toast. I'm gonna look out for the gorgonzola, and I'll give the espresso a try. I like my toast well done.
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Feb 19, 2013 04:57
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Casu Marzu posted:Where the hell do you live that you have such lovely cheddar? I'll have to ask if they have anything more interesting, or look for another source next time I'm on a cheddar hunt.
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Feb 19, 2013 05:00
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