It says you can grill it?
― Yerac, Sunday, 1 July 2018 17:49 (six years ago) link
I think relatively common, but not sure: Époisses if you like a buttery cheese.
― Pataphysician, Sunday, 1 July 2018 17:52 (six years ago) link
Ohh that epoisses. I am looking at pics. What is your favorite way of eating it? Oven and then fondue-like?
― Yerac, Sunday, 1 July 2018 17:56 (six years ago) link
Good Lord I never rly thought I wanted to go to France that badly. Then came the cheese thread
― lâche pas la patate (outdoor_miner), Sunday, 1 July 2018 18:11 (six years ago) link
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.
― Yerac, Sunday, 1 July 2018 18:18 (six years ago) link
I mean that common Lion brand camembert is a euro something in the store here and ~$10USD in Chile.
― Yerac, Sunday, 1 July 2018 18:19 (six years ago) link
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.
― Pataphysician, Sunday, 1 July 2018 18:23 (six years ago) link
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
― Yerac, Sunday, 1 July 2018 18:39 (six years ago) link
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.
― Yerac, Sunday, 1 July 2018 18:41 (six years ago) link
looks like a fourme d'ambert on the left!
― droit au butt (Euler), Sunday, 1 July 2018 18:47 (six years ago) link
Do you just eat it on bread or nibble on it?
― Yerac, Sunday, 1 July 2018 18:51 (six years ago) link
I just eat pieces of it, though usually with bread every few bites. and of course wine is good to cut the acidity.
― droit au butt (Euler), Sunday, 1 July 2018 18:54 (six years ago) link
top right looks tres interesante. OMG @ that pic
― lâche pas la patate (outdoor_miner), Sunday, 1 July 2018 19:06 (six years ago) link
yes sorry it's le chaumeS
― illegal economic migration (Tracer Hand), Sunday, 1 July 2018 22:46 (six years ago) link
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.
― Yerac, Wednesday, 4 July 2018 16:09 (six years ago) link
Chaumes qui peuvent
― Et Dieu crea l' (Michael White), Wednesday, 4 July 2018 16:18 (six years ago) link
yeah I never really dug what the usaians called "blue cheese" ; French ones seem to me to be butterier, less sweet, & yes, less "nervy" is a good way to put it.
― droit au butt (Euler), Wednesday, 4 July 2018 16:27 (six years ago) link
Don't personally eat local blue cheese but dolce latte is fab
― Et Dieu crea l' (Michael White), Thursday, 5 July 2018 03:39 (six years ago) link
I like blue cheeses on burgers. Stilton and roquefort with port is nice.
― Yerac, Thursday, 5 July 2018 07:51 (six years ago) link
I eat such trash cheeses compared to you guys. You're cheese-shaming me.
― There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 13:52 (six years ago) link
I got some double gloucester w chives and it's okay but only with like meat and a pickle...not by itself. And it was like $7 for a bit slightly larger than a cassette tape. Where do I go from here??
― There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 13:54 (six years ago) link
In Orbit, cheese in NYC is way too expensive. I stuck to the $1.99 blocks of orange whatever.
― Yerac, Thursday, 5 July 2018 13:59 (six years ago) link
oh, i love the gloucester spread with some dijon. not sure what i'd recommend since i don't know what is accessible to you. i've mostly only had access to tj's for the last couple years - i esp. like their double cream gouda, aged gouda, goat brie and cambozola. maytag is a great crumbly bleu. and the gorgonzola is pretty good (makes a great pasta sauce just melted with a bit of pasta water)
― lâche pas la patate (outdoor_miner), Thursday, 5 July 2018 14:09 (six years ago) link
I totally forgot about TJs. They have a nice italian truffle cheese that you can eat on its own.
― Yerac, Thursday, 5 July 2018 14:11 (six years ago) link
I haven't been to TJs for a while because I basically have to take a day off to go when the line isn't all the way out the door. But I'm passing through Grand Central tmw, maybe I'll stop at the Murray's stand.
― There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 14:20 (six years ago) link
Murrays has really good pimento cheese.
― Yerac, Thursday, 5 July 2018 14:23 (six years ago) link
oh yeah, the truffle cheese is nice. xp. have made a great grilled cheese with that and some good crusty bread and kale massaged with reduced balsamic
― lâche pas la patate (outdoor_miner), Thursday, 5 July 2018 14:26 (six years ago) link
Love Murrays. Try the Montgomery cheddar!
― mom tossed in kimchee (quincie), Thursday, 5 July 2018 15:00 (six years ago) link
people talk shit about monterey jack but it's fucking awesome for what it is, i.e. cheap soft cheese with a bit of bite
― illegal economic migration (Tracer Hand), Thursday, 5 July 2018 17:19 (six years ago) link
yeah, i def have time for jack on occasion. also like havarti and muenster for mild meltable inexpensive cheese
― lâche pas la patate (outdoor_miner), Thursday, 5 July 2018 19:28 (six years ago) link
Cheddar used to be my basic cheese for everything but tbh it can be too assertive--even though I really love extra-sharp cheddar, sometimes you don't want CHEDDAR, y'know? Havarti is The One, it's the perfect mid-range cheese. It has lots of creaminess & it can melt, and it's adaptable flavor-wise but it's not all mouth feel with NO flavor like provolone is. Havarti on a Lender's bagel is probably a top-10 childhood flavor memory for me.
― There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 20:42 (six years ago) link
yes yes yes to all of this
― illegal economic migration (Tracer Hand), Thursday, 5 July 2018 23:03 (six years ago) link
the other cheese i picked up while in LA last week was a lovely gouda-like goat one from Wisconsinhttps://fromagination.com/product/evalon-cheese/
― lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 14:31 (six years ago) link
Fromagination is the best shop, with the worst name.
― Tim, Sunday, 8 July 2018 15:10 (six years ago) link
I prolly said it above but I eggs with cheddar is best.
Also, i finally broke into my saint nectaire this morning. Where have you been my entire life you dirty motherfucker?
― Yerac, Sunday, 8 July 2018 15:31 (six years ago) link
CHEESE!
― A Box of After Dinner Comics Shipped to Your House Each Month (seandalai), Sunday, 8 July 2018 16:53 (six years ago) link
Nice
― droit au butt (Euler), Sunday, 8 July 2018 18:15 (six years ago) link
I love saint nectaire too. I usually buy too much though : it dries out a bit more quickly than I expect
only occasionally getting reinforcement Saint Nectaire wheels from France, we keep it in the freezer. Less barbaric than it sounds!
― A Box of After Dinner Comics Shipped to Your House Each Month (seandalai), Sunday, 8 July 2018 20:30 (six years ago) link
Sounds civilised at to me
― lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 23:27 (six years ago) link
at=af natch
― lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 23:28 (six years ago) link
so two weeks ago, walked into my old employer's new place downtown, walked out a lot poorer but in possession of an entire p'tit basque
finally finished it tonight, feel like i'm oozing lipids from every pore ... this is why i NEVER go visit my old boss
― the late great, Sunday, 12 August 2018 05:59 (six years ago) link
it wouldn't have been so bad if i had spread it out but instead i finished it in like 4 epic sessions (one was with friends tbf)
this is also why i never go into whole foods or any other upmarket grocery
― the late great, Sunday, 12 August 2018 06:05 (six years ago) link
fuckin aged gouda
― illegal economic migration (Tracer Hand), Tuesday, 28 August 2018 18:44 (six years ago) link
Is that safe?
― Mario Meatwagon (Moodles), Tuesday, 28 August 2018 18:51 (six years ago) link
not for the gouda
― Guayaquil (eephus!), Tuesday, 28 August 2018 18:52 (six years ago) link
it is like..... it's like mega-cheddar
― illegal economic migration (Tracer Hand), Tuesday, 28 August 2018 18:57 (six years ago) link
― Mario Meatwagon (Moodles), Tuesday, August 28, 2018 6:51 PM (twenty minutes ago) Bookmark Flag Post Permalink
― Guayaquil (eephus!), Tuesday, August 28, 2018 6:52 PM (nineteen minutes ago) Bookmark Flag Post Permalink
lol!
― There's more Italy than necessary. (in orbit), Tuesday, 28 August 2018 19:12 (six years ago) link
Any cheese with tyrosine crystals is a cheese I want to marry
― mom tossed in kimchee (quincie), Wednesday, 29 August 2018 01:28 (six years ago) link
You are clearly more of a romantic than Tracer Hand
― Mario Meatwagon (Moodles), Wednesday, 29 August 2018 02:41 (six years ago) link