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Cheese (2008– )

gariotin

By gariotin
in Food Traditions & Culture

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farcego

farcego

Posted
Posted (edited)
8 minutes ago, heidih said:

I am not a cheese head but when you see straight lines of blue like that - is it because of injection?

Yes. Blue mold is often injected 

Edited by farcego
typo (log)
blue_dolphin

blue_dolphin

Posted
Posted
48 minutes ago, farcego said:

Most of the cheese as this one, often called blue brie in Australia, tend to disappoint me, however, I will happily purchase Borgonzola back.

Thanks for the review.  I've spied this cheese at Aldi but haven't tried it.  I will now!

farcego

farcego

Posted
Posted
1 hour ago, blue_dolphin said:

Thanks for the review.  I've spied this cheese at Aldi but haven't tried it.  I will now!

 

Honestly, I didn't expect much from it, but I hadn't had any blue cheese for maybe 3 weeks and abstinence syndrome was strong.  And I was surprise for this type of blue cheeses. I had it just without any companion, but it may go very well with some quince or sweet stuff. Probably, and I may try in the future, it will be a nice cheese to bake in the oven and then send a direct attack with bread toast straight to the top, xD.

  • Like 1
kayb

kayb

Posted
Posted

Contemplating for tonight a charcuterie plate. Any suggestions for a cheese that would go nicely with smoked duck breast?

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

  • 4 weeks later...
cdh

cdh

Posted
Posted

Seeing this topic appear brought a question of of the back of my mind to the surface.  There are a few French cheeses that I used to enjoy that seem to have gone MIA.  Neither boucheron, the log of goat cheese with a bloomy rind on the outside, nor St. Marcellin have been available anywhere I used to get them in recent years.  Is it s supply chain thing where the cost of shipping them over is prohibitive, or has production in France shrunk/stopped, or did the importer here in the US decide to drop them?  Anybody know what is up with these MIA cheeses?

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Katie Meadow

Katie Meadow

Posted
Posted
6 hours ago, cdh said:

Seeing this topic appear brought a question of of the back of my mind to the surface.  There are a few French cheeses that I used to enjoy that seem to have gone MIA.  Neither boucheron, the log of goat cheese with a bloomy rind on the outside, nor St. Marcellin have been available anywhere I used to get them in recent years.  Is it s supply chain thing where the cost of shipping them over is prohibitive, or has production in France shrunk/stopped, or did the importer here in the US decide to drop them?  Anybody know what is up with these MIA cheeses?

I haven't noticed the disappearance of Bucheron. I know raw milk cheeses used to be available where I shopped, but not so much these days. My favorite cheese in the world is a cheese called "Lou Peralou," which is a sheep's milk brie that I believe is produced in Basque-adjacent territory. I haven't seen it in a million years but I'm still whining about it.
 

  • Like 1
blue_dolphin

blue_dolphin

Posted
Posted
11 hours ago, cdh said:

Seeing this topic appear brought a question of of the back of my mind to the surface.  There are a few French cheeses that I used to enjoy that seem to have gone MIA.  Neither boucheron, the log of goat cheese with a bloomy rind on the outside, nor St. Marcellin have been available anywhere I used to get them in recent years.  Is it s supply chain thing where the cost of shipping them over is prohibitive, or has production in France shrunk/stopped, or did the importer here in the US decide to drop them?  Anybody know what is up with these MIA cheeses?

 

Murray's has Bucheron listed as available to order on their website.  Maybe they can tell you who their supplier is. 

  • 2 weeks later...
Katie Meadow

Katie Meadow

Posted
Posted

Brebirousse d'Argental !  Haven't had it for several years, and forgot how much I like it. A sheep's milk brie-like cheese with a bloomy orangey-red rind (that's the rousse part). From Lyon environs, I think. Anyway, if you like ewe's milk cheese, it's a great one.

 

There's a Vacherousse d'Argental, which I've never had, which is cow's milk, and as you would expect, has a red rind.

  • Thanks 2
  • 2 months later...
liuzhou

liuzhou

Posted
Posted (edited)

Not the best cheddar in the world, but OK. Imported from Ireland. Milder than I would prefer. But in China, you take what you can find. This is 3 kg of cheese. Will be portioned tomorrow.

 

cheddar1024.thumb.jpg.cd1e4a6461beee3b2657872e1acaa9ff.jpg

Edited by liuzhou (log)
  • Like 4

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

  • 3 months later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
8 hours ago, farcego said:

Hands down, so far the best blue I have had.... Well done "gringos"

 

 

 

20230502_200514.jpg

20230502_200623.jpg

 

I liked it...

 

https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2222567

 

 

However this is eGullet and you may find disagreement.

 

 

  • Like 1

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farcego

farcego

Posted
Posted
15 hours ago, JoNorvelleWalker said:

 

I liked it...

 

https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2222567

 

 

However this is eGullet and you may find disagreement.

 

 

Of course, every one have its own palate and every one likes different flavors/strengths, nothing wrong there. I wanted to mentioned here because well, US "cuisine", for most of the world, is pizza and smash burgers (and mac and cheese), but the true is that there are just amazing products as good (or better) than anywhere else.

 

I am already gathering good Stilton, good Gorgonzola, and in my way to get good Roquefort to make a fair comparison with some of the most renowned or well known/available blue cheese. 

 

So Far, this Oregon cheese is like the outcome of a Wild night between Stilton, Roquefort, and Queso Picon (a pungy blue cheese from north Spain), and this cheese was born with the best of all of them.

 

Anyway, this cheese is not even widely available year round in the US, not to mention the rest of the world. For a widely available cheese, I am still stick to Stilton. 

 

But let's see what happen when I put then in the same dish, I'll report it here :)

  • 2 months later...
liuzhou

liuzhou

Posted
Posted (edited)

Here a new one.

 

camelcheese1.thumb.jpg.eca4c4a5599c2f7f64e87a06b65dbb29.jpg

 

This, my fellow gastronauts, is camel milk cheese from China's troubled but beautiful far-western Xinjiang Uygur Autonomous Region*. Historically, mostly Muslim, it is a desert area and so, home to the aforementioned even-toed two-humped ungulate, Camelus bactrianus.

 

According to Wikipedia, so it must be true

 

Quote

Until recently, camel milk could not be made into camel cheese because rennet was unable to coagulate the milk proteins to allow the collection of curds. Developing less wasteful uses of the milk, the FAO commissioned Professor J.P. Ramet of the École Nationale Supérieure d'Agronomie et des Industries Alimentaires, who was able to produce curdling by the addition of calcium phosphate and vegetable rennet in the 1990s. The cheese produced from this process has low levels of cholesterol and is easy to digest, even for the lactose intolerant.

 

 

The cheese is weird. It is naturally sweet, dense and chewy. The taste and texture remind me strongly of a kind of candy called White Rabbit Milk Chews sold in every store in China. It isn't at all cheesy, but oddly pleasant.

 

camelcheese.thumb.jpg.7c768e42ceb75e2c625b5d03203b4cf7.jpg

 

* China has five so-called autonomous regions. I live in one -  Guangxi Zhuang Autonomous Region. In fact, they have no real autonomy.The only real advantage they have over any other province is that the governor must be of the local ethic minority, here Zhuang; in Xinjiang, Uygur. This is  largely meaningless as the goverorship is purely honorary and the real power is in the hands of the local Communist Party Secretary who is never from a minority and is appointed directly by Beijing. They are rarely even from the areas they govern.

 

 

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

  • 3 months later...
liuzhou

liuzhou

Posted
Posted

My French compatriots are up in arms (again).

 

Quote

French cheesemakers are furious about a new EU recycling rule which could see the traditional round wooden boxes used to encase Camembert cheese replaced with plastic.

 

Actually reading the article this quote is from, reveals the truth.

 

Quote

Virginijus Sinkevicius, European commissioner for the environment, said on Tuesday the EU would make sure the raw-milk specialised non-industrial Camemberts - those that have a controlled designation of origin - will be exempt from any regulation.

 

The vote on Wednesday will include such an exemption.

 

"Indeed, in the EU, certain food packaging made of wood, textiles, ceramics are placed on the market in very small quantities, and many of them protected by the food quality legislation," he said.

 

Terrible "news" sight.

The article is here.

 

 

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

haresfur

haresfur

Posted
Posted

Speaking of Camembert, Australia doesn't pay much attention to European controlled designation of origin laws and Australian "Camembert" is practically interchangeable with Australian "Brie". Recently I bought some French Camembert and remembered why I wasn't fond of the strong smell. My younger Dalmatian has a very good nose and went nuts over it, however.

  • Thanks 1

It's almost never bad to feed someone.

liuzhou

liuzhou

Posted
Posted
3 hours ago, haresfur said:

Speaking of Camembert, Australia doesn't pay much attention to European controlled designation of origin laws and Australian "Camembert" is practically interchangeable with Australian "Brie". Recently I bought some French Camembert and remembered why I wasn't fond of the strong smell. My younger Dalmatian has a very good nose and went nuts over it, however.

 

"Camembert" is not protected under EU laws. "Camembert de Normandie" is. Not the same  thing.

 

https://www.mashed.com/417638/what-is-camembert-cheese-and-what-does-it-taste-like/

 

 

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

  • 3 weeks later...
blue_dolphin

blue_dolphin

Posted
Posted (edited)
38 minutes ago, lemniscate said:

Local Costco had some interesting cheeses today, and I couldn't help myself.   

I like those Snowdonia cheeses a lot, especially Black Bomber!

 

Whole Foods is rolling out their 12 Days of Cheese again this year.  The discount is a bit less than previous years.  28% off, 35% off for Prime members. 

Sadly, no Harbison cheeses listed this year. I'll probably start with some Humboldt Fog, a Mt. Tam and go from there. 

Dec 13 - 24.

 

 

Edited by blue_dolphin
to add date (log)
TicTac

TicTac

Posted
Posted

The Sartori ones are really nice too.  I like that one and their sauv blanc (I believe it was, or some other white varietal)

 

Not surprising Costco has PL'd it.

 

Often see the snowdonia, never tried them.

 

As far as blue goes - @Anna N and I were always on the same page, St Agur wins that battle!

 

 

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