Cheese (2008– )

[Margaret Pilgrim]

Holy Sheep is a lovely (slightly) aged sheep gouda.     At West Coast Grocery Outlet now.    Quite addictive.

[haresfur]

One of my father's favourites, and mine is Port Salud. Scored a piece that was factory-sealed in shrink plastic so it is unlikely to mold before Christmas. There just isn't enough turn-over here for a good cheese selection.

[liuzhou]

I love traditional Port Salud, but it's rare even in France. Nearly all is now industrially made and nothing like the original. The monks who originally made it sold the trademark in the 1950s.

 

You can read the history on the Spruce Eats but take anything it says with a bucket of salt. They claim that it

 

Quote

originated in the Loire Valley, in a Trappist monastery in the Brittany region of France, during the middle of the 19th century.

 

That would be amazing given that the Loire Valley isn't in a Trappist monastery anywhere! It isn't even in Brittany, at all. It is east of Brittany.

 

 

Edited December 13, 2023 by liuzhou (log)

[FrogPrincesse]

6 minutes ago, liuzhou said:

I love traditional Port Salud, but it's rare even in France. Nearly all is now industrially made and nothing like the original. The monks who originally made it sold the trademark in the 1950s.

 

You can read the history on the Spruce Eats but take anything it says with a bucket of salt. They claim that it

 

 

That would be amazing given that the Loire Valley isn't in Brittany, at all. It is east of Brittany.

 

 

Brittany? 😆 They got the river and the region wrong. It’s in the Mayenne valley (in the Loire region), not the Loire valley.

 

https://en.m.wikipedia.org/wiki/Port-du-Salut_Abbey

 

https://www.portdusalut.fr/et-le-fromage/

[liuzhou]

3 hours ago, FrogPrincesse said:

They got the river and the region wrong. It’s in the Mayenne valley (in the Loire region), not the Loire valley.

 

Indeed. The Spruce Eats is riddled with errors and self-contradicts itself over and over again. I was reading something earlier where it claimed that broccoli isn't grown in China (in an article written by a  Chinese-American). China is by far the largest producer of broccoli in the world!

And they claim that Sichuan is China's largest province. It isn't.

 

It is particularly weak on Cheese, listing only a handful, and then getting them wrong!

 

 

Edited December 13, 2023 by liuzhou (log)

[Senior Sea Kayaker]

My contributions to this evening's cheese plate (someone else is bringing a Brie, a blue and a washed rind).

The Snowdonia Ruby Mist is the only new cheese for me. I normally would have chosen a Classic Oka but decided this one at the cheese counter.

 

 

[liuzhou]

Today's haul in the Land That Doesn't Do Dairy:

 

1-year fermented Manchego

 

 

 

 

 

and finally, spurred on by the notorious enabler, @Katie Meadow, here. 😂

 

[rotuts]

this is Trader Joe's  fine cheddar 

 

 

home aged in the crisper  loosely wrapped in ids wrapper , then in a plastic bag

 

 

scrapped off the blue mold.  made note no wet or mucoid mold , 

 

the result was very tasty   hints of ' bleu '

 

very pleasant w an apple for desert.

Edited July 14 by rotuts (log)

[Smithy]

@rotuts, I have to admit: I'd have taken that cheese back. Explain in more depth, if you can, your observation about the mold?

[DesertTinker]

58 minutes ago, Smithy said:

@rotuts, I have to admit: I'd have taken that cheese back. Explain in more depth, if you can, your observation about the mold?

@Smithy I think you missed this line (in between the pictures)

“home aged in the crisper  loosely wrapped in ids wrapper , then in a plastic bag” .

 

 

Edited July 15 by DesertTinker
Clarity (log)

[rotuts]

@Smithy

 

cheese is aged .  sometimes mould is added for its taste effect down the line .

 

blue cheese is a good example..    if you look at the rind on camembert etc its white mold.

 

J. Pspin did a fine show on taking all the cheese bits in the crisper , or wherever you keep the cheese

 

and blending them all together making ' formage forte '

 

its like that .   Im no expert , and I would not take my advise if you have any doubts 

 

Id personally not each a cheese that is wet w mould or slimy mold.  

 

but don't take my word for it.

 

indeed I have a block of Tj's Montery Jack , in its original wrapper , aging in the crisper

 

it dries out a little , and has a much more pronounce taste after a few months.

 

Ill try it soon.    I discovered this effect for thje M.J.  by chance many months ago

 

so decided to age one brick from scratch.

[weinoo]

12 hours ago, rotuts said:

J. Pspin did a fine show on taking all the cheese bits in the crisper , or wherever you keep the cheese

 

and blending them all together making ' formage forte '

 

 

[JoNorvelleWalker]

12 hours ago, rotuts said:

@Smithy

 

cheese is aged .  sometimes mould is added for its taste effect down the line .

 

blue cheese is a good example..    if you look at the rind on camembert etc its white mold.

 

J. Pspin did a fine show on taking all the cheese bits in the crisper , or wherever you keep the cheese

 

and blending them all together making ' formage forte '

 

its like that .   Im no expert , and I would not take my advise if you have any doubts 

 

Id personally not each a cheese that is wet w mould or slimy mold.  

 

but don't take my word for it.

 

indeed I have a block of Tj's Montery Jack , in its original wrapper , aging in the crisper

 

it dries out a little , and has a much more pronounce taste after a few months.

 

Ill try it soon.    I discovered this effect for thje M.J.  by chance many months ago

 

so decided to age one brick from scratch.

 

I have a whole, uncut, intact block of gruyere from panic buying before Covid.  I'm wondering how to deal with it?

 

[weinoo]

28 minutes ago, JoNorvelleWalker said:

 

I have a whole, uncut, intact block of gruyere from panic buying before Covid.  I'm wondering how to deal with it?

 

 

Send it to @rotuts?

[Anchobrie]

On 7/15/2024 at 6:55 PM, JoNorvelleWalker said:

 

I have a whole, uncut, intact block of gruyere from panic buying before Covid.  I'm wondering how to deal with it?

 

 

What are you waiting for?

Just open it

[gfweb]

On 7/15/2024 at 8:24 PM, weinoo said:

 

Send it to @rotuts?

 Or Me.

 

Consider tartiflette?

[FrogPrincesse]

Tartiflette is made with a different cheese, reblochon, which is quite different from gruyere.

[JoNorvelleWalker]

On 7/17/2024 at 10:07 AM, Anchobrie said:

 

What are you waiting for?

Just open it

 

1. Figuring out some way to cut it.

2. Cooler weather.

 

[rotuts]

@JoNorvelleWalker

 

having salted this long

 

wait for cooler weather for sure.  Is an autumn cheese .

 

by then , you will sort out the slicing.

 

which needs careful attention.

[blue_dolphin]

On 7/15/2024 at 4:55 PM, JoNorvelleWalker said:

 

I have a whole, uncut, intact block of gruyere from panic buying before Covid.  I'm wondering how to deal with it?

 

A full 35 kilo wheel?

[Kerry Beal]

8 hours ago, JoNorvelleWalker said:

 

1. Figuring out some way to cut it.

2. Cooler weather.

 

Picked up one of these  a few years back, used at a restaurant supply for a fraction of its original cost. It's been great when I buy a half wheel of gouda that needs cutting into wedges before I smoke it in my BGE. 

[gfweb]

22 hours ago, FrogPrincesse said:

Tartiflette is made with a different cheese, reblochon, which is quite different from gruyere.

 

Thanks so much. Really helpful.

 

I think it might work.

[paul o' vendange]

On 7/15/2024 at 6:55 PM, JoNorvelleWalker said:

 

I have a whole, uncut, intact block of gruyere from panic buying before Covid.  I'm wondering how to deal with it?

 

If you'll send it to me, I'll wash it for you.

[FrogPrincesse]

I treated myself to this nice campfire harbison cheese (like the original, but lightly smoked) from Jasper Hill farm. (Also some Humboldt fog for good measure.)