CHEESE OF THE WEEK

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this week it's portuguese edam! can u dig it?

― s1ocki (slutsky), Sunday, 12 June 2005 21:09 (twenty years ago)

previously on cheese of the week:

comté (dynamite!!)
maple syrup cheddar (EWW!!)

some other weird quebec sheep cheese (zzzz)

― s1ocki (slutsky), Sunday, 12 June 2005 21:09 (twenty years ago)

a few weeks ago i had an expensive avocado and gruyere sandwich. it was magnificent.

― caitlin oh no (caitxa1), Sunday, 12 June 2005 21:11 (twenty years ago)

CANDIDATES FOR CHEESE OF THE WEEK

- must be previously untasted by me (with the exception of the comté, which i let slip through because a) it was my favourite cheese when i lived in france & i haven't really had it since and b) it was a cool sheep-version)

- must be available at la vieille europe (exceptions always possible for this one)

- must be affordable

― s1ocki (slutsky), Sunday, 12 June 2005 21:11 (twenty years ago)

(note to self: embark on pt 2 of THIS)

― mark s (mark s), Sunday, 12 June 2005 21:16 (twenty years ago)

Damn you s1ocki, for I am here and cannot embark with you on this glorious quest.

Last week I rediscovered *good* Swiss cheese for once. Creamy and far less dry and dull than most of what I've had like that over the moons.

― Ned Raggett (Ned), Sunday, 12 June 2005 21:18 (twenty years ago)

awesome article!!

i think i would read the pumpkin publog more if i didn't pronounce it in my mind as the "pumpkin poo blog"!

― s1ocki (slutsky), Sunday, 12 June 2005 21:18 (twenty years ago)

somehow i knew this was a slocki thread

― strng hlkngtn, Sunday, 12 June 2005 21:25 (twenty years ago)

UPDATE

portuguese edam is good! not an AMAZING cheese by any stretch, but creamy and tangy enough to keep me going back for more (i can eat a huge amount of cheese in a shockingly small period of time).

all in all a great palate cleanser after last week's maple syrup cheddar debacle!

― s1ocki (slutsky), Sunday, 12 June 2005 21:32 (twenty years ago)

http://www.mackron.com/random/nowomantag.gif http://www.mackron.com/random/nowomancheese.jpg

Beecher's No Woman Jamaican Jerk jack cheese.

CHEESE OF THE MILLENIUM!

― donut e-goon (donut), Sunday, 12 June 2005 21:49 (twenty years ago)

Are you trying to make me jealous? I hate you.

― Ned Raggett (Ned), Sunday, 12 June 2005 21:49 (twenty years ago)

oh man

― s1ocki (slutsky), Sunday, 12 June 2005 21:58 (twenty years ago)

what made you think that maple syrup cheddar would be GOOD?

― metal assembly (Jody Beth Rosen), Sunday, 12 June 2005 23:03 (twenty years ago)

oh god. comte. i am salivating.

― oops (Oops), Sunday, 12 June 2005 23:06 (twenty years ago)

Beecher's No Woman Jamaican Jerk jack cheese.

pike place, eh? i'll keep this in mind five days from now when bumbershoot tix go on sale!

― metal assembly (Jody Beth Rosen), Sunday, 12 June 2005 23:40 (twenty years ago)

comte, auguste
http://www.marxists.org/glossary/people/c/pics/comte.jpg

― caitlin oh no (caitxa1), Sunday, 12 June 2005 23:42 (twenty years ago)

compt-on, city of

― metal assembly (Jody Beth Rosen), Sunday, 12 June 2005 23:48 (twenty years ago)

cheezly the no-dairy alternative for cheese

for those who lost their taste buds milennia ago....

or for those sore losers like me who cant have dairy... looks like play dough smells like clay tastes like plastic....

it doesnt melt and god knows it taints the taste of everything its put with..

― battlingspacemonkey (battlingspacemonkey), Monday, 13 June 2005 12:55 (twenty years ago)

I want to try maple syrup cheddar!

― Jordan (Jordan), Monday, 13 June 2005 12:59 (twenty years ago)

Mark S, I've often thought about that article. In fact I've made an effort to further your research on occasion. I'm hoping to get funding in the fall.

― Jordan (Jordan), Monday, 13 June 2005 13:02 (twenty years ago)

i ate too much CHEESE OF THE WEEK :(

― s1ocki (slutsky), Monday, 13 June 2005 15:14 (twenty years ago)

Lingot de Quercy!

― M. White (Miguelito), Monday, 13 June 2005 15:17 (twenty years ago)

haha i love slocki's "i am doing this [perfectly timed pause] NEVER DO THIS!!" threads

― mark s (mark s), Monday, 13 June 2005 15:20 (twenty years ago)

"maple syrup cheddar (EWW!!)"

Ew! Who came up with this idea?

I can't eat fromage au lait cru. Bummah. Pregnant people and oldies are apparently more prone to a virus that some of these cheese contain. I didn't realize this until recently. I ate some feta. :-( So I'm stuck with cheese made from pasteurized milk from now on. I do like baked goat-cheese. Yum! Also, croque monsieur.

http://www.breakfastandbrunch.com/images/whats/86.jpg

― nathalie's post modern sleaze fest (stevie nixed), Monday, 13 June 2005 15:28 (twenty years ago)

prone to a virus that some of these cheese contain

Are you sure it's a virus, nathalie?

― M. White (Miguelito), Monday, 13 June 2005 15:30 (twenty years ago)

I will have to track down some maple syrup cheddar, because I can imagine it being good. Perhaps this is because I'm from Wisconsin, where we have a lot of both.

― Jordan (Jordan), Monday, 13 June 2005 15:35 (twenty years ago)

1) the maple syrup cheddar was an idea most tantalizing in theory (and we gotta a lot of cheese & syrup around here too), but in practice the flavours fought like crazed narwhals. the result: strangely bitter and unpleasant.

2) i had such bad heartburn last night i dreamt a friend of mine was on his way with antacids. i was lying in bed half awake trying not to move so that he might show up and save me. later i realized this wasn't real and i had an alka seltzer. have you had those before? terrible, and it didn't even work! the last thing i want when i'm having stomach problems is to drink two glasses of foul-tasting soda pop!!

― s1ocki (slutsky), Monday, 13 June 2005 17:48 (twenty years ago)

i tastes nice!!

― mark s (mark s), Monday, 13 June 2005 17:55 (twenty years ago)

oops i mean "it"

― mark s (mark s), Monday, 13 June 2005 17:56 (twenty years ago)

you find? it was my first alkasperience. needless to say i wasn't feeling it at 6am.

― s1ocki (slutsky), Monday, 13 June 2005 17:59 (twenty years ago)

Pepcid works well too, Slocki.

Y'all need to try Ubriaco cheese.

― M. White (Miguelito), Monday, 13 June 2005 18:01 (twenty years ago)

how does maple syrup cheddar compare to the mcdonald's mcgriddle? that was one of the vilest things i've ever tried, even by mcdonald's standards.

― metal assembly (Jody Beth Rosen), Monday, 13 June 2005 18:04 (twenty years ago)

i've never tried that! but i've come DAMN close

― s1ocki (slutsky), Monday, 13 June 2005 18:04 (twenty years ago)

i'm most totally NOT opposed to maple syrup + savouriness. that's what the quebec cabane à sucre culture is all about! syrup & pork, together forever!

― s1ocki (slutsky), Monday, 13 June 2005 18:05 (twenty years ago)

How about illegal "more expensive on the black market than truffles" Italian cheese casu marzu?

― Dom Passantino (Dom Passantino), Monday, 13 June 2005 18:09 (twenty years ago)

good lord, dom.

― s1ocki (slutsky), Monday, 13 June 2005 18:13 (twenty years ago)

Are you sure it's a virus, nathalie?

Sort of, I just phrased it wrong. English is not even my fourth language. :-) It's actually a bacteria which is carried (?) by some soft cheeses. It's called Listeria.

― nathalie's post modern sleaze fest (stevie nixed), Monday, 13 June 2005 18:18 (twenty years ago)

slocki, do you ever have dreams where you are eating lots and lots of food and then you wake up feeling gross?

― tokyo nursery school: afternoon session (rosemary), Tuesday, 14 June 2005 01:15 (twenty years ago)

or is that just me

― tokyo nursery school: afternoon session (rosemary), Tuesday, 14 June 2005 01:15 (twenty years ago)

Ossau Iraty

― M. White (Miguelito), Tuesday, 14 June 2005 01:21 (twenty years ago)

Cabecou

― M. White (Miguelito), Tuesday, 14 June 2005 01:33 (twenty years ago)

Mimolette

― M. White (Miguelito), Tuesday, 14 June 2005 01:34 (twenty years ago)

Explorateur

― M. White (Miguelito), Tuesday, 14 June 2005 01:34 (twenty years ago)

Garrotxa

― M. White (Miguelito), Tuesday, 14 June 2005 01:36 (twenty years ago)

Manchego

― M. White (Miguelito), Tuesday, 14 June 2005 01:36 (twenty years ago)

Saint-Maur

― M. White (Miguelito), Tuesday, 14 June 2005 01:41 (twenty years ago)

Epoisses, one of the most regal cheeses.

― M. White (Miguelito), Tuesday, 14 June 2005 02:15 (twenty years ago)

Will you throw us a wine and cheese party, Michael?

― Orbit (Orbit), Tuesday, 14 June 2005 02:16 (twenty years ago)

Absolument, ma chère Chelsea.

― M. White (Miguelito), Tuesday, 14 June 2005 02:27 (twenty years ago)

Je suis sublime!

― Orbit (Orbit), Tuesday, 14 June 2005 02:42 (twenty years ago)

Skipping 8 messages at this point... Click here if you want to load them all.

That waxy papery rind thing on Port Salut is edible. Sometimes I spit it out, cos it doesn't take of anything, but you're right, it's a pig to remove.

― Taste the Blood of Scrovula (noodle vague), Tuesday, 14 June 2005 11:44 (twenty years ago)

I'd recommend Stinking Bishop as a CofW. As its name suggests, it reeks to high heaven but it tastes sublime.

― Taste the Blood of Scrovula (noodle vague), Tuesday, 14 June 2005 11:49 (twenty years ago)

What is your favorite rind?

I love muenster. I've been waiting all my life for someone to market muenster rinds on their own.

― Jordan (Jordan), Tuesday, 14 June 2005 11:50 (twenty years ago)

Can't think of any rinds I especially like, but I don't think I've ever tried Muenster.

― Taste the Blood of Scrovula (noodle vague), Tuesday, 14 June 2005 11:51 (twenty years ago)

I think the rind of Brie is very nice.

I know, not very adventurous.

― hobart paving (hobart paving), Tuesday, 14 June 2005 11:51 (twenty years ago)

Stevie you have my sympathies. When she had our first child, the first thing I took my wife in the hospital was a big super-ripe Brie sandwich, which she'd been lusting after for months.

― Taste the Blood of Scrovula (noodle vague), Tuesday, 14 June 2005 11:54 (twenty years ago)

Is Brie not allowed either then? Ooh, that's a shame.

So, me talking about my favourite sorts of Brie might not go down fantastically?

― hobart paving (hobart paving), Tuesday, 14 June 2005 11:55 (twenty years ago)

Anything with unpasteurised milk, basically. I think you can get pasteurised Brie, but what's the point?

― Taste the Blood of Scrovula (noodle vague), Tuesday, 14 June 2005 11:56 (twenty years ago)

I don't know... My knowledge of cheese suddenly seems woefully inadequate (particularly considering I worked on a deli for a few months, years ago). Would it ruin the taste?

― hobart paving (hobart paving), Tuesday, 14 June 2005 14:29 (twenty years ago)

Brie made with pasteurised milk is about as inspid as it gets.

― M. White (Miguelito), Tuesday, 14 June 2005 14:32 (twenty years ago)

Yeah, any french cheeses are a definite no-no when you're pregnant. That said, I think people today are too hysterical about food+pregnancy (even I am).

― nathalie's post modern sleaze fest (stevie nixed), Tuesday, 14 June 2005 14:41 (twenty years ago)

two weeks pass...

this week: "caribbean cheddar" (?) (!)

― s1ocki (slutsky), Sunday, 3 July 2005 23:10 (twenty years ago)

comments/questions?

― s1ocki (slutsky), Tuesday, 5 July 2005 01:24 (twenty years ago)

smoked gouda!

― petedmore, Tuesday, 5 July 2005 01:28 (twenty years ago)

i like smoked gouda. but there's something a little... overbearing about it.

― s1ocki (slutsky), Tuesday, 5 July 2005 01:30 (twenty years ago)

right, i can understand that. it's all in your brand selection - there's a great co-op around here that carries a really mellow interpretation of the gou' and there are places that carry gouda comparable to burnt wood

― petedmore, Tuesday, 5 July 2005 01:47 (twenty years ago)

yeah sometimes it doesn't even really taste like cheese any more! which i guess is kinda cool, a cheese that tastes more like a single malt scotch

― s1ocki (slutsky), Tuesday, 5 July 2005 02:28 (twenty years ago)

Tell me more about "caribbean cheddar", pls slocki.

― C J (C J), Tuesday, 5 July 2005 06:35 (twenty years ago)

Is any of this cheese as good as Yarg? It's Cornish, it's named after what pirates say and it's made from NETTLES!!!

― MIS Information (kate), Tuesday, 5 July 2005 06:47 (twenty years ago)

I made nettle soup once, as an experiment. It was not dissimilar to spinach reaclly, though it had a stronger, more distinctive taste.

Is Yarg good then, Kate? I may venture to the cheese stall in Oxford's Covered Market later today and seek some out (they have gazillions of different ones so are bound to have Yarg).

Describe it for me??

― C J (C J), Tuesday, 5 July 2005 07:13 (twenty years ago)

Does Ras Malai count as cheese? I think you should make Ras Malai cheese of the week, I might have some for lunch.

― Ed (dali), Tuesday, 5 July 2005 07:19 (twenty years ago)

It's a hard but creamy cheese with a sort of nettly aftertaste.

I'm sorry, but I'm rubbish at describing cheeses.

It's not actually made from nettles, but wrapped in nettles, which you can eat (I do) or discard.

― MIS Information (kate), Tuesday, 5 July 2005 07:19 (twenty years ago)

Mmmm....I fancy some of that!

― C J (C J), Tuesday, 5 July 2005 07:28 (twenty years ago)

morbier is my cheese of the week. good quality, fairly cheap, always delicious, and it has that neat little line of ash through its middle.

― lauren (laurenp), Tuesday, 5 July 2005 11:21 (twenty years ago)

i've never had this... ras malai.

caribbean cheddar really beggars description.

― s1ocki (slutsky), Tuesday, 5 July 2005 20:20 (twenty years ago)

How about Manchego? It is mentioned upthread, but no one commented- is it good? Can it be good in america, even?

My local grocery store is suspiciously doing some kind of big sale and has stocked up on it.

― Richard K (Richard K), Thursday, 14 July 2005 00:11 (twenty years ago)

buy it

― M. White (Miguelito), Thursday, 14 July 2005 04:42 (twenty years ago)

Manchego seems to be the cheese of the moment that's turning up in sandwich shopes everywhere. Like a couple of years ago it was Asiago.

― Hurting (Hurting), Thursday, 14 July 2005 04:43 (twenty years ago)

I like ROBUSTO right now. It's just more aged Parrano, as far as I can tell, but it's called ROBUSTO and Parrano is freaking good so this is even better.

― Allyzay knows a little German (allyzay), Thursday, 14 July 2005 04:45 (twenty years ago)

manchego is a DOP cheese, which roughly means "Denomination of Origin Protected" in spain. this is similar to the french AOC - you can't legally produce the cheese unless you adhere to some minimum standard.

so theoretically, every spanish manchego is as good as every other spanish manchego.

the two things that make a big difference are the age and whether the milk is raw or not. i would always make sure you are buying a raw-milk manchego - they make a pasteurized version for export because they know american consumers are a little freaked out by uprocessed food.

i prefer 12 month manchego to 4 or 6 month - it's denser and drier but nuttier.

if you can find it, i highly recommend ZAMORANO. it is the castile-leon version of manchego (which, like don quixote, is originally from la mancha). sheep's milk, very dry and nutty, with the distinctive basket-weave pattern on the rind. zamorano is more acidic, and has a slightly pungent undertone. it is a subtler cheese, but it is addictive, and afterward you may find manchego lacking.

also try to find LA LEYENDA. it is like a young zamorano, masticated in brandy and pressed in herbs. very pungent, with floral and woodsy notes.

if you have any other questions, you can catch me tuesday-thursday and sunday at www.aniata.com.

― vahid (vahid), Thursday, 14 July 2005 04:59 (twenty years ago)

manchego is a great cheese!

i like vahid's post. sheep's milk cheese consistently delights me.

― s1ocki (slutsky), Thursday, 14 July 2005 14:38 (twenty years ago)

Zamorano is delicious. I cannot say this enough people. Go. Find. Some. Ossau Iraty. Eat it. Feel at one with a benificent universe.

― M. White (Miguelito), Thursday, 14 July 2005 14:40 (twenty years ago)

cheshire

― Teh HoBB (the pirate king), Thursday, 14 July 2005 14:41 (twenty years ago)

manchego + quince paste = mmm.

― lauren (laurenp), Thursday, 14 July 2005 14:41 (twenty years ago)

or wensleydale

― Teh HoBB (the pirate king), Thursday, 14 July 2005 14:41 (twenty years ago)

lauren OTM

― M. White (Miguelito), Thursday, 14 July 2005 14:55 (twenty years ago)

i ate a beautiful hard goat cheese at jeff & jenny's wedding . . . i believe it was called "ballerina" cheese. so fucking delicious.

― kelsey (kelstarry), Thursday, 14 July 2005 14:56 (twenty years ago)

kelsey, i just looked it up and found this.

― jaymc (jaymc), Thursday, 14 July 2005 15:05 (twenty years ago)

i agree, it was mighty tasty.

― jaymc (jaymc), Thursday, 14 July 2005 15:07 (twenty years ago)

haha! that's what i found when i looked it up!! i guess i don't eat gouda enough to know whether it tasted like a gouda or not. i always think of gouda as a "smokier" cheese whereas this goat cheese was more on the nutty side.

― kelsey (kelstarry), Thursday, 14 July 2005 15:08 (twenty years ago)

It's hard to go wrong with the cheese sampler at the Hop Leaf. Mmmm... beer and cheese...

― pullapartgirl (pullapartgirl), Thursday, 14 July 2005 15:09 (twenty years ago)

ugh, i want a cheese and sausage plate now.

― Jeff-PTTL (Jeff), Thursday, 14 July 2005 16:14 (twenty years ago)

I cannot say this enough people. Go. Find. Some. Ossau Iraty. Eat it. Feel at one with a benificent universe

ossau-iraty is a good cheese but i've found it varies a bit by manufacturer. if you have a choice "onetik grand cru" >> onetik brand >> istara brand.

if you can't find ossau-iraty look for "petit basque" at the grocery store. same thing in a little #1.25 wheel. should run about $25 but it'll last forever if you keep it saran-wrapped in your fridge.

― vahid (vahid), Thursday, 14 July 2005 16:48 (twenty years ago)

eight months pass...

oka! (canadian trappist cheese, mmm)

― gypsy mothra (gypsy mothra), Wednesday, 15 March 2006 21:59 (twenty years ago)

Mimolette is my new favorite cheese.

― Allyzay Rofflesberger (allyzay), Wednesday, 15 March 2006 22:14 (twenty years ago)

oh that sounds good: "hard, brittle bright-orange cheese with a very nutty flavor". i'll look for it.

― gypsy mothra (gypsy mothra), Wednesday, 15 March 2006 22:21 (twenty years ago)

the color of it is crazy, it looks like a papaya or something.

― Allyzay Rofflesberger (allyzay), Thursday, 16 March 2006 04:15 (twenty years ago)

I had some sage cheddar cheese that was bright green when I was in Melbourne last, it was pretty damn good.

― She's been known to sleep on piles of dry leaves... (papa november), Thursday, 16 March 2006 04:39 (twenty years ago)

Tupi – Catalonian cheese/oil/alcohol thing. Oh yes.

― beanz (beanz), Thursday, 16 March 2006 09:46 (twenty years ago)

i had some surprisingly fantastic feta last night. (i like feta when it has a very concentrated salty flavor, not so much when it has that spoiled bleu cheese taste. but how do you know which kind you're going to get?)

― s/c johnson wax (Jody Beth Rosen), Thursday, 16 March 2006 09:50 (twenty years ago)

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