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Cheese (2008– )


gariotin
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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)
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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!

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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.

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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

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  • 4 weeks later...

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

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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.
 

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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. 

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  • 2 weeks later...

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.

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