today in dinning in NYT:
Cheese: A Coming-of-Age Story
http://www.nytimes.c...y.html?_r=1
has anyone been able to taste the pre and post product? the price difference?
double blinded?
NYTimes: "Cheese: A Coming-of-Age Story". Your Take?
Started by
rotuts
, Oct 05 2011 06:05 AM
2 replies to this topic
#2
SylviaLovegren
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- society donor
- 733 posts
Posted 05 October 2011 - 06:26 AM
Sounds like the tasters in the article did a blind tasting and were able to guess provenance.
We have a local cheese maker who sells her "mistakes" along with the normal production. Some mistakes were put in a room with the wrong humidity, or got washed incorrectly, or aged longer than they should have,etc. Some of them are delicious and some of them are just interesting. But it becomes obvious when you are sampling the mistakes that cheese is a living product -- a dance between milk and bacteria and the environment. Sometimes you get Astaire and Rogers when you were expecting Nijinsky and Pavlova, sometimes you get Bristol Palin and Chaz Bono.
But how the cheese is treated has a definite effect on flavor and texture.
We have a local cheese maker who sells her "mistakes" along with the normal production. Some mistakes were put in a room with the wrong humidity, or got washed incorrectly, or aged longer than they should have,etc. Some of them are delicious and some of them are just interesting. But it becomes obvious when you are sampling the mistakes that cheese is a living product -- a dance between milk and bacteria and the environment. Sometimes you get Astaire and Rogers when you were expecting Nijinsky and Pavlova, sometimes you get Bristol Palin and Chaz Bono.
But how the cheese is treated has a definite effect on flavor and texture.
#3
rotuts
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- participating member
- 2,435 posts
Posted 05 October 2011 - 07:04 AM
absolutely
i was more wondering the effect of these 'third' parties are adding to well made cheese already
where I live I can get a Vermont 'brie' and 'camenbert' that I then 'age' for 4 - 5 days unopened at room temp them eat it.
its as good that way as the very best brie etc al Ive had in france when they were good at making these two cheeses.
this is the stuff.
http://www.vtcheese..../blythedale.htm
if they have this near you, try the brie or camenbert get the 'oldest' one in the cheese case and let it sit for a few days at room temp.
Yum mmm
i was more wondering the effect of these 'third' parties are adding to well made cheese already
where I live I can get a Vermont 'brie' and 'camenbert' that I then 'age' for 4 - 5 days unopened at room temp them eat it.
its as good that way as the very best brie etc al Ive had in france when they were good at making these two cheeses.
this is the stuff.
http://www.vtcheese..../blythedale.htm
if they have this near you, try the brie or camenbert get the 'oldest' one in the cheese case and let it sit for a few days at room temp.
Yum mmm
Edited by rotuts, 05 October 2011 - 07:19 AM.
