9 replies to this topic

[Elissa]

your favorite:

triple creme/juicy camemberties
complex goats
smokey, sharp, putrid but heavenly or stinky and old

cheeses.

thanks

*for a friend in los angeles.

Edited by lissome, 25 February 2003 - 12:35 PM.

[awbrig]

camembertish but triple and juicy;
as complex as goat can get;
and one more either smokey, sharp, putrid but heavenly or stinky and old.

No wonder I dont like cheese...

[CathyL]

Epoisses!! Stinky-cheese heaven. (If you have a cheesemonger who can smuggle in the good stuff, or even the demi-pasteurized.)

[Bux]

Unfortuantely the secret of finding good cheese has little to do with knowing what names to ask for. Poor conditions during shipping and storage can ruin the best cheese.

[Elissa]

so you have to just go taste to find one you like?

[Beachfan]

If you get it with the proper affinage, St. Maure is an excellent goat cheese. It's the one that's in the shape of a log with the straw through the center. Valencay is also excellent (the truncated pyramid). And the old reliable Crotin de Chavignol, when aged well, might just be the most complex at any given point in time.

Epoissee is a grand, fabulous cheese. It presents a little bit of a transportation challenge, but would fit the bill of your putrid but heavenly cheese.

Open to sheep cheeses? There are some super ones there. They range from hard (Ossau-Iraraty) to soft (Lingot).



If she's going to Paris, best bet is to go to one of the top cheese shops and ask for their recommendations. I think the board's opinion is split on Marie Cantin vs. Barthelemy, but she'll have a grand time at either place.

Edited by Beachfan, 24 February 2003 - 09:04 PM.

[mogsob]

I agree with Beachfan -- go to either shop and put yourself in their hands. In a pinch, a properly aged Livarot is hard to beat on the stinky end.

[Bux]

*for a friend in los angeles who'd like to get it there

Now that I've reread the thread, I'm not sure I'm clear on where "there" is. I assumed California, but others seem to think France.

Needless to say, I'm here, not there.

[Elissa]

there: lala land.

[Louisa Chu]

Yes, just go and taste. Have your friend try the Beverly Hills Cheese Store. Generous and patient with samples. May also want to search/post on California board.

As for Paris. I made bread today - for the first time - baguette, pain de mie, rye flour. Stopped at Marie Anne Cantin for cheese to celebrate. A 24 month aged Comte, a relatively fresh Rocamadour and a very ripe and creamy Epoisse. Bread, wine, cheese for dinner. The French trilogy.