Rolling cheeses 2018

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

washed down w/ https://www.ratebeer.com/beer/thornbridge-days-of-creation/417046/

lord god

get on it

https://en.wikipedia.org/wiki/Banon_cheese

That looks amazing. I am on it for July.

used to be you could get an amazing american version of banon by an artisanal cheesemaker named sally jackson

then a bunch of people got e coli from their cheese and they closed

:-(

taking the rough with the smooth is a dying art eh

literally

Actually checking Eurostar availability right now in response to stumbling across this:

http://lafruitiere.business.site/

looks fun. we have places like that in Paris too!

I almost just made a french cheese only thread but I think this will do. I am re-reading and jotting down new ones to try. List your favorite non-common french cheeses and how you like to eat them. I just had a pont-l'eveque and st felicien sitting in my bag for 2 days without being refrigerated (no fridge while traveling between places). I opened the ziplock bag that they were in (to keep them from stinking up my clothes too horrible). Wooooo. Wet cheese dog. I just ate half of the st felicien for breakfast, warmed up and scooped on top of bread.

I always see these tiny ash covered medallions being sold at the markets by fromagerie stalls but the couple of times I tried to buy a couple they were soooooo bitingly sharp, salty, pungeant. Maybe they are supposed to be used in something else instead of eating straight.

I don’t know what’s uncommon! Are Basque tommes common? Is Saint-Nectaire common? Fourme d’Ambert ? Dang, I’m in east Germany for two weeks, i do not expect to eat much good cheese here

I don't know what's common either, but I want to know more about cheese I guess. I was actually considering Saint Nectare today but thought I needed to regroup and do more research since I only have so many cheese eating days left. The fourme d'ambert I had on my list from when you mentioned it above as your favorite cheese.

I want to try new things so I am trying not to eat any reblochon, comte, morbier, camembert this trip because those are always staples.

Saint Nectaire is delicious and it’s a good season for it. Better in the Auvergne but still good in the cities.

Do you know salers? Another champ.

Ok yes those are common.

I was at a resto w some Americans the other night and their English translation menu said for a good Parisian cheesemonger “the best cheesemonger in France”, translation of meilleur ouvrier but not really THE best anyway we lolled

In Lyon, Marseille, Toulouse these couple of weeks. I have not had salers. Adding it.

I am super hoping to make that mont d'or thing with the garlic, persil, lardons and white wine, where you put it in the oven and then just drag you pasta through the melted ooze. The problem is the spouse does not eat cheese, so I am eating all of these things by myself.

Just finished a bit of brebirousse. It was rly special imo. Washed rind sheep's milk. Am at a Airbnb so was just slicing and stuffing my maw.

Inspired by the thread I went to a local supermarket and got a Rauchkäse which I am enjoying with dark German bread.

The pics of brebirousse look lovely. The ooze...

I've been deprived for a few years. It was SO what I needed

if you like strong stuff like st nectaire & salers try le chaume - some ppl (like me) rate it really highly

I don't know that one---looking around online, I see one called chaumes, is that what you mean? trappist-style cheese, sounds tasty

It says you can grill it?

I think relatively common, but not sure: Époisses if you like a buttery cheese.

Ohh that epoisses. I am looking at pics. What is your favorite way of eating it? Oven and then fondue-like?

Good Lord I never rly thought I wanted to go to France that badly. Then came the cheese thread

I don't have enough days to eat all the cheese. And I am by no means a cheese expert so I am totally happy eating 2 euro blocks from monoprix just to figure out what the deal is with some cheeses. Ohhhh, 2 years ago I did go to the main Paul Bocuse restaurant in Lyon. The cheese course, I have a pic. I need to figure out how to post pics here.

I mean that common Lion brand camembert is a euro something in the store here and ~$10USD in Chile.

You definitely want it to ripen a bit. Oh, and I just read this: "only pasteurized-milk versions are sold in the US", which finally gives me an explanation of why what I've gotten in Europe was so so so much better (from https://artofeating.com/epoisses-cheese/). I agree with this statement: "Although the pasteurized-milk versions of the cheese can be good, they seem to me less complete — less odorous, more restrained, narrower in taste." The best one I had was in December in Belgium. I am now extra sad to be back in the States again.

I've never done it in an oven fondue-like, but it seems like it could work. It's already very creamy when a little below room temperature. I like it with a very crusty bread and sparkling wine.

I am very big on aging cheese in the room, which is why my cheese being in my bag for 2 daysa even during this heat didn't bother me too much. I am going to eat it right away though.
https://s15.postimg.cc/uj0zsvsh7/IMG_20160927_211601123_2.jpg

So that was the cheese they circulated for the cheese course. I think I just picked the cheese that I recognized the names of when he went through the selections.

looks like a fourme d'ambert on the left!

Do you just eat it on bread or nibble on it?

I just eat pieces of it, though usually with bread every few bites. and of course wine is good to cut the acidity.

top right looks tres interesante. OMG @ that pic

yes sorry it's le chaumeS

I saw that they put fourme d'ambert on pizza here so I heated it up and make a little basil, tomate sandwich. I like the melt. I like that it isn't as "nervy" as harder blue cheeses.

Chaumes qui peuvent