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Fromage a Trois

Fresser

By Fresser
in Cooking

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Jinmyo

Jinmyo

Posted
Posted

Why only three?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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essvee

essvee

Posted
Posted

Well, it might not be gourmette enough, but a good strong cheddar is my favorite by far. Many many lunchtimes have been satisfying because of it. Followed by The Regg, most indispensable, and any one of a variety of triple cremes, Pave d'Affinois, Marcellin, along those lines. Goat cheeses too, for number four.

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Bux

Bux

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Why only three?

Goat, sheep and cow. The next one is a very distant fourth.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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Jinmyo

Jinmyo

Posted
Posted
Why only three?

Goat, sheep and cow. The next one is a very distant fourth.

Agreed. And I can list at least twenty of each that are indispensible.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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bigbear

bigbear

Posted
Posted
Goat, sheep and cow. The next one is a very distant fourth.

Yak?

-- Jeff

"I don't care to belong to a club that accepts people like me as members." -- Groucho Marx

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bigbear

bigbear

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Goat, sheep and cow. The next one is a very distant fourth.

Yak?

Polarbear.

Very difficult to milk.

-- Jeff

"I don't care to belong to a club that accepts people like me as members." -- Groucho Marx

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Bux

Bux

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Posted
Yak?

The animal or the gagging gesture? :biggrin:

I've never had yak cheese. I suppose it's possible to make cheese from the milk of any mammal, but before this becomes a joke fit for preteenagers, the only other cheese I've had is water buffalo or whatever they make that good mozzarella from.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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bigbear

bigbear

Posted
Posted
Yak?

The animal or the gagging gesture?

The animal. Google it, Bux. I've never had it myself.

-- Jeff

"I don't care to belong to a club that accepts people like me as members." -- Groucho Marx

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docsconz

docsconz

Posted
Posted

Gorgonzola

Mozzarella di Bufala

Aged Parmaggiano/Reggiano

If I could only have three.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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Pan

Pan

Posted
Posted

If you ask me today:

1. Really good, creamy Comte' cheese that remotely approaches the quality of what I ate at Grand Vefour last summer

2. Parmegiano reggiano

3. The wonderful extra sharp cheddar I get at the Farmers' Market at Union Square (New York, NY) from that guy from Pennsylvania.

If you ask me at some point in the future, I may have tried other cheeses and decided they were better than these.

I did enjoy Pecorino Toscano very much when I was in Siena. Excellent with prosciutto e melone.

Michael aka "Pan"

 

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Beachfan

Beachfan

Posted
Posted (edited)
Well, it might not be gourmette enough, but a good strong cheddar is my favorite by far.  Many many lunchtimes have been satisfying because of it. Followed by The Regg, most indispensable, and any one of a variety of triple cremes, Pave d'Affinois, Marcellin, along those lines.  Goat cheeses too, for number four.

I'm pretty similar.

Grafton extra old cheddar (or well kept Neil's Yard Montgomery, even better)

Parmigiano Reggiano

Boucheron (althought at the right level of affinage, I'll choose St. Maure).

Lately, I've been wowed by the humboldt fog too. When it gets runny around the edge. UMMMMMMM!

Edited by Beachfan (log)

beachfan

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Beachfan

Beachfan

Posted
Posted
If you ask me today:

1. Really good, creamy Comte' cheese that remotely approaches the quality of what I ate at Grand Vefour last summer

That is really amazing, that Vieux Comte, wasn't it? I visited 4 cheese stores trying to get one as splending, and while Marie Cantin's came closest, none were like it.

beachfan

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Beachfan

Beachfan

Posted
Posted
Well, it might not be gourmette enough, but a good strong cheddar is my favorite by far.  Many many lunchtimes have been satisfying because of it.  Followed by The Regg, most indispensable, and any one of a variety of triple cremes, Pave d'Affinois, Marcellin, along those lines.  Goat cheeses too, for number four.

I'm pretty similar.

Grafton extra old cheddar (or well kept Neil's Yard Montgomery, even better)

Parmigiano Reggiano

Boucheron

beachfan

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