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Affably Evil posted:Thank you for this! I tried it last night and it was really nice. Not quite what I remember eating but that may be due to brand differences. Could it be cambozola? That would match the description: brie with a little more "kick".
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May 20, 2013 15:46
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| # ¿ Apr 28, 2024 21:37 |
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Kenning posted:Get a bit of the nicest, most floral honey you can find. Get a perfect, crusty, brilliantly caramelized baguette. Bread, Roquefort, light honey drizzle. It's madness. That is kinda cheating though, since it works for most cheeses. Lately, I've been rocking a nice slovenian(?) cheese. It is like a cheddar but made with sheep's milk. It tastes as awesome as you'd expect. I'm not sure on the name. Kolapcha or something like that? Feels good man.
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Oct 8, 2013 07:47
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The DOP only applies to the EU and Italy exports a bunch of it. My guess is that you are seeing Buffalo mozzarella cheese, labeled as "Bufala" just like how California Champagnes are labeled "Champagne".
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Oct 12, 2013 02:36
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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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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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Taleggio or ricotta (or any other basic farmer cheese) might fit the bill.
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Jul 6, 2014 19:51
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With a nice rioja wine, some membrillo and some good bread.
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Mar 23, 2015 02:18
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It's listeria, not E. coli. Get it right man!
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Apr 19, 2015 14:11
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If you are a poor college student, I am 100% confident you can find better ways to spend your money than Cowgirl Creamery.
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May 28, 2015 08:32
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| # ¿ Apr 28, 2024 21:37 |
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The whole point of cheese was to make milk last a long time. You're fine. Worst case scenario, it is more runny than you'd like or there is an oxidized rind that doesn't taste as good. At 12 hours that isn't worth worrying about. So even then, you're worst case isn't a problem.
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Jun 1, 2015 04:31
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