Rolling cheeses 2018

YES!

yeah but both are delightful

I could totally demolish a burrata right now

I like to put a little bit of mache around my burrata, olive oil and balsamic and pretend that it's a healthy salad.

burrata is delicious, drown that shit in olive and basil w/ some heirloom tomatoes

yerac otm a little balsamic vinegar too

oh crap, i meant to type balsamic instead of basil. Balsamic is where it's at. This is what happens when I just think about food all day long.

Oh wait, nevermind. I did type the right thing.

The best burrata I have ever had was served with semi sun-dried tomatoes and olive oil.

This thread needs more rolling cheese

https://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/cheese/all-you-need-is-cheese/events-and-tastings/experience-the-cheese-chasing-mania/14105866-1-eng-CA/experience-the-cheese-chasing-mania.png

good luck uk

https://metrouk2.files.wordpress.com/2015/05/cheese-rolling.gif
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the lone wisconsinite fighting for his one and only role in the uk

Can we get back to Forme d’Ambert and it’s lesser known cousin Forme de Montbrison. This is the taste of my childhood summers.

Done here I think the best cheese I have found is the berry creek riverine buffalo blue which is a rich gooey delight. Very nice stirred into broccoli but it never gets much further than the knife really.

oooh did you spend your childhood summers in the Auvergne?

I am going to Japan today, I think I will not have any cheese while there. Though here you find cheese brochettes at yakitori joints (usually mozza I think) & I've heard Japanese tourists enjoy it but they haven't brought the concept home.

Buffalo mozzarella and burrata are both delicious and similar and equal and essentially interchangeable

^^^if CMBYN had had a burrata scene rather than a peach scene, would've been all in

One of my parents university friends married a garagiste from Montbrison and we used to drive down there most summers. We spent a lot of time hiking, at various lakes around and about and eating cheese.

itt: imago rates the fuckability of dairy products

I am having to look up so many cheeses from this board.

xpost, I was just watching David Chang's (ugh) new netflix show episode on pizza. He visited two places in Tokyo that made pizza. I was in Japan last year (Tokyo, Kyoto and Miyazaki in Kyushu). Oddly enough I had very good vegan cheese in Miyazaki.

I love this Canadian cheese called Oka, made on Oka Island, the rind is the best part

― flamboyant goon tie included, Friday, March 2, 2018 1:50 PM (yesterday) Bookmark Flag Post Permalink

Oka's not an island! just in case you were planning a day trip :)

I have trouble keeping track of the names ("it was Saint...something"), but basically every QC cheese I've had since moving here has been excellent and makes me sad for USA, though the situation there is so much better than it used to be (that old maxim that the best US supermarket cheese is worse than the worst UK equivalent is no longer true, though the baseline of quality is def significantly higher in the UK).

Not Canadian, but at the Atwater fromagerie they sometimes get this extremely aged gouda (like 5 yrs or something) that is so crystallized, it borders on candy.

good to hear! i will admit to not being a regular usa cheese shopper for ~ 10 yrs

Why did I think Oka was an island?!

I see it's made by trappist monks! I was thinking of Okja, that really traumatic movie on netflix about the super pig.

I had Trappist monk made cheese in Belgium fairly recently, at Orval. It was delicious, seemed pretty processed and reminded me of what’s called smoked Gouda in the USA.

My favorite local cheese is Dinah’s Cheese, produced by Kurtwood Farms of Vashon Island, WA. Basically a rind containing an extremely fatty delicious goo.

Dude also sells incredible ice cream

a rind containing an extremely fatty delicious goo

lol i genuinely started salivating when i read this

Some of my favorite cheeses are from WA, but one of them stopped production a few years back after sickening people in several states, and I'd be even more wary about anything straight out of Vashon

Flamboyant & rob

Ya I didn’t wanna be that guy but ya re: oka

It was very heavily advertised in vancouver along w other qc cheeses i wanna say 15-20 years ago for some reason

V good stuff coming out of qc as always

a rind containing an extremely fatty delicious goo
lol

i genuinely started salivating when i read this

― mark s, Sunday, 4 March 2018 3:41 AM (four hours ago) Bookmark Flag Post Permalink

I had a delicious washed rind cheese that fulfilled this specification. I think it was called mountain man and from Tasmania, but possibly from the Victorian hill country.

i met andy reid at the airport today. somehow we had a long talk about thanksgiving foods and he gave me the cheeses he uses in his mac and cheese recipe. pic.twitter.com/hNzoIn7WL7

— charles mcdonald (@FourVerts) March 5, 2018

That kind of reminds me of when I would go to EVillage cheese and just buy all the $1 discounted wedges and make my "discount lasagna". The gouda in that seems suspect.

There is a Cheesetique in my neighborhood, and they do similar multi-cheese macs and "grownup" grilled cheeses. Some of them are fine, even pleasant, but I'd really rather have the cheeses separate and identifiable on a plate.

St. Marcellin was mentioned upthread. I have a thread of associations with it that is interesting to no one but me.

Apparently in the 1980s it was listed as one of the world's top ten cheeses in (I think?) Encyclopedia Brittanica. I had a high school girlfriend who was an exchange student in St. Marcellin. Anyways so I went to the French Market in Georgetown D.C., down the street from the French Embassy on Reservoir Rd., and asked the cheesemonging dude about St. Marcellin. His face fell; I like to think he got tears in his eyes. He said "Ah, monsieur, it ees a verry delicate cheese. It goes to ze Customs in New York, it has to wait, and by ze time it reaches here? Pffft."

Anyway I did find it (in England) in 1995 or so; I like, uh, okay. It's nice, but don't consider it a religious experience. A few years later it was easy enough to find in the U.S. at Dean & Deluca or whatever. Is it still highly regarded? I am given to understand that moldier is better.

I was living in Lyon for about 5 months a year ago and I kept seeing all the little medallions everywhere. I was back in Lyon/Rhone for a couple of weeks in February and finally decided to try it. It was amazing. I don't know. Part of the amazingness was just my surprise and kicking myself that I hadn't tried it previously when I could've been eating it everyday. In the bouchons in Lyon it's usually one of the options for dessert. It is super delicate. The best part is when you warm it in the oven and the rind is barely containing the creaminess inside.

Thanks, Yerac. Next time I see it I will try it warm. Maybe with something sweet? A drizzle of balsamic vinegar or dried cherries?

Oh, warming it in the oven (even in the microwave if you have to) is absolute key. They sell them in their own crockery sometimes for this purpose. I don't know if I would eat it cold. I just had it with a baguette. I would eat it plain at first.

on account of this thread i've been craving the goods, so went to igourmet and ordered a couple: Baechler Truffle Raclette, and Ewephoria Aged Sheeps Milk Gouda. also got one other thing that didn't even give a single google hit when i tried, but couldn't resist. not cheese related, but it's called sesame miso - a miso made out of sesame seeds i believe that i just could not resist.

What are you going to use the sesame miso for? We usually use miso for marinating fish and for weird noodle stirfrys so I don't have to use too much soy sauce.

it's a light colored miso so i'm thinking of things i do with shiro miso already, soup is automatic just to taste it. but likely/def. miso-glazed eggplant, and tofu. will look for something like cod, or maybe even just work it into a oyster mignonette. no idea. since reading abt David Chang's work with hozon i've been really curious to try non-soy/miso-type fermentations.
there was also a fig miso that sounded crazy

In addition to using it for miso glazed eggplant, which sounds awesome using sesame miso; it would go great as a hiyayako accompaniment or with spinach in a twist on horenso no gomae or hot eh whole hog and have it as a condiment on goma dofu.

woah, thx Ed!

the cheese is here!
https://imgur.com/a/LlJrp
left is a aged dutch sheep gouda called ewephoria. the "straw" aspect is downregulated with aging. not sure if the pic does justice to how beautiful the streaks are in this. wish i knew the chemistry of what is going on. it amazing
right is Baechelr Truffled Raclette, it is "OH. MY. LANTA."
not pictured is a chocolate goat cheese from westfield farm, MA - not particularly goaty, not too sweet. almost stole the show.
thanks to housemate for sharing this with us which i never would have ordered solo.
oh, and the sesame miso made the trip, too. will be playing with that prolly next week when i have spring break from school

I ate some Fourme de Montbrison today, because my fromagerie didn't have any Fourme d'Ambert. It was very good, a similarly kind of candiedness to it. I also got some salers, normally one of my favorite cheeses, but this one lacked all character, and I may see if they'll take it back---it's outrageously bland for 37 euros a kilo.

xpost what will you use the raclette for?

oh man, it's like candy. yesterday for breakfast made some toast, put slices on it and topped with a over easy egg. if it lasts another day or two i'll make a grilled cheese, but between me and roommate, don't think it'll last v long

It's the journée nationale du fromage ! here I guess, not elsewhere, but still : a good excuse

I had some crumbly Lancashire from Marks & Spencer and I did not love it. Fortunately I bought some very tasty Stilton also.

I ate at a Corsican restaurant last night & had for dessert the cheese plate, three corsican cheeses which were delicious. I wish I'd taken a photo of the carte because I can't remember their names. All were brebis, in a range of strengths, very earthy.

Sometimes when they bring out the cheese cart and then spend 5 minutes explaining each cheese in a different language, I kind of feel bad knowing that I am only going to order according to their shapes. I would like a triangle and a round and a square.

folks, Banon.

that's all