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Reviving this thread because I'd like to explore more cheeses through y'all's recommendations. So recently, I managed to pick up a couple of nice selections from my semi-local Whole Foods - Cotswold and a version of Fromager d'Affinois with garlic and herbs. The former is a double Gloucester with chives and onions in it; the latter, a double cream with a fair bit of kick on its own, with the garlic and herbs adding a lot more flavour. I enjoyed both of them. If I want to explore more Brie-like cheeses, what would y'all recommend? I've had... Port Salut, Saint-Honoré, Délice de Bourgogne, and a few others whose names I can't recall.
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Jul 9, 2013 12:09
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I'm fairly certain that I've had Taleggio before, but I'll keep Morbier and Livarot in mind for the future; I tend to shy away from blue cheeses, though. In terms of other pretty rad cheese I've had, there was this one variety some friends got for a party that was great, but I can't pin down the exact type. I knew it as Beemster, but a quick search seems to show quite a few types of Beemster, and I don't believe the cheese was labeled aside from just being "Beemster". Regardless, I'd recommend trying at least one variety of it.
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Jul 11, 2013 11:52
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Picked up some Cambozola today as well as some Brillat-Saverin based on you folks' recommendations. I partook of the Cambozola tonight with some friends, and I figure I'll try out the Brillat-Saverin sometime this week. I've also got some Cotswold to share with friends next week; that's some nice stuff.
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Sep 10, 2013 04:03
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Scathach posted:So my husband and I looked all over for Roquefort and couldn't find it... then last night it pops up at Walmart. He hates it, and I'm glad I get the entire slice to myself. This stuff is great. Agreed. I haven't been able to get any new cheese lately, but a couple of my friends are having a housewarming party and have requested that I bring cheese. I'll take pictures of what I get and relay my thoughts on 'em here; I hope to get a good amount of new things I've never tried.
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Oct 8, 2013 06:29
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I stopped by one place to get some new varieties earlier. Today I got Bayley Hazen, a blue, Hooligan, washed rind cow, and Cardo, a raw semisoft goat. The latter was a spur-of-the-moment recommendation out of a fresh wheel, so I'm reasonably excited to share these with other folks soon. I'll probably take pictures of the spread I mash together and report on how it all was.
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Oct 11, 2013 00:40
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Post-tasting report on stuff that I haven't had before: Scharfe Maxx - cow; described elsewhere as "swiss and nutty", "tangy, meaty flavor"; bit on the dry side but quite enjoyable. Blue Shropshire - cow; "full-fat semi-hard"; yellow with a nice blue veining. I found it alright; perhaps not appealing enough to me personally to warrant a repurchase, but worth a try. Cardo - Goat; semi-soft; uses thistle stamens rather than animal rennet as coagulant; "pungent and meaty with floral undertones". Pretty nice if a bit pungent. Bayley Hazen - cow; "sweet, nutty, and grassy flavors"; "distinct licorice flavor"; not quite my favorite blue, but an interesting try nonetheless. Hooligan - cow; "notes of grass and walnuts on top of an underlying sweetness"; the most pungent of the evening. Robiola due Latte - cow & sheep; soft and bloomy rind; oozed a good bit; very smooth, would acquire again. I also brought along Extra Aged Beemster, Cambozola, and Cotswold for folks to try. The most common question was "which of these is most like cheddar?" I directed folks towards the Cotswold. I prefer to bring more novelty-like cheeses so that I can experience more cheese along with others. All in all, it was a splendid night for trying new things, and for the party hosts, they get to perhaps mash it all up into mac and cheese or something. Win-win!
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Oct 13, 2013 07:57
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yes posted:I'm a big fan of the non-traditional Swiss cheeses like Scharfe Maxx and Challerhocker, which began to emerge from dairies a few decades ago after the government decided to allow other cheeses to be made besides the AOC-approved varieties. I count Challerhocker ("cellar-sitter") especially among my all time favorites; Walter Rass's farm in St. Gallen makes a firm but creamy, nutty, fruity cheese that has a sweet cream and butterscotch finish. If you ever have a chance to taste some, don't hesitate! I found Scharfe Maxx pleasant when I had it; I'll keep an eye out for Challerhocker when I go cheese hunting in the future. Any other good varieties you'd recommend?
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Jan 6, 2014 07:21
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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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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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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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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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Picked up some of that Chimay Doré Gold stuff. Looking forward to it.
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Jul 5, 2014 15:01
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I had some absolutely delicious Robiola due Latte one time and it was runny as all get-out. Sometimes that kind of runniness really just hits the spot.
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Feb 27, 2015 04:40
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dumptruckzzz posted:A couple days ago I had to cut and wrap one ounce of Romano for a lady because she didn't want to buy the whole $5 piece, just 75 cents. Sounds like some I'm Gonna Get You Sucka-level partitioning right there.
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May 29, 2015 15:41
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Just had a little bit of Midnight Moon. Still not 100% used to goat-milk cheeses, but at least the little crystals were a delicious touch.
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Jan 13, 2016 02:39
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Dr. Arbitrary posted:In the meantime, the cheese store near me went out of business and never got around to ordering Epoisses for me. The one I used to walk to back in college got some before but my schedule didn't permit me getting it. Nor did I have proper storage for it, as I understand. Maybe someday.
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Aug 21, 2016 01:04
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