Cheese (2008– )

[farcego]

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 September 5, 2022 by farcego
typo (log)

[blue_dolphin]

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]

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.

[kayb]

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

[BetD]

And now for something completely different………

 

Butter Board

[cdh]

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?

[Katie Meadow]

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.
 

[cdh]

So if you're seeing bucheron on the West Coast, that is evidence that the importer who had it on the East has dropped it... Has the price spiked for it? 

[blue_dolphin]

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. 

[Katie Meadow]

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.

[liuzhou]

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.

 

Edited January 11 by liuzhou (log)

[farcego]

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

 

 

 

[JoNorvelleWalker]

8 hours ago, farcego said:

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

 

 

 

 

I liked it...

 

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

 

 

However this is eGullet and you may find disagreement.

 

 

[farcego]

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 

[heidih]

Yes think Laura Chenel goat cheese, the wonderful aged cheddars from our dairy states and our famous cheese nun https://en.wikipedia.org/wiki/Noella_Marcellino   https://laurachenel.com/story