This forum needs a cheese thread

[cantunamunch]

We have an artisan cheese company north of town. They are adding anything to cheese. Maple syrup, horseradish, Mediterranean spices, pesto, hot peppers, but I've never seen blueberries. Have to mention that to Keith.

Those are all pretty easy to enjoy. One thing that was not easy (for me at least) is flower buds in cheese. Specifically loroco. https://en.wikipedia.org/wiki/Fernaldia_pandurata

They're super-mild and not spicy. But the taste is just so far off from any northern taste that it starts throwing you for a loop by the 3rd-4th slice.

But can you relate to a cheese drawer? Ignore the Brie(not real cheese )

Sort of - the 1800g of Bulgarian sheep's cheese and the Manchego wheel don't fit in the drawer. And I say sort of because those are all for herself.

 

[skiki]

In the fall keep an eye out at Trader Joe's for Green Chili Gouda. I got it this past September, and am hoping it is a yearly seasonal offering. A good pre-season way to get ready for Taos.

 

[doc]

K&M needs to rethink their labeling: "Bulgarian White Sheep in Brine"?

 

[Dwight]

At least there is a very strong chance you have Midwest cheese there.

 

[cantunamunch]

At least there is a very strong chance you have Midwest cheese there.

Maybe - the supply here is mostly NY and VT but the top-shelf commodity cheese is often WI or MI. Top-shelf premium cheese is from all over including TX. But the pic is missing Brie and Camembert and Taleggio and Pepato and Fontina and Gouda, let alone Grayson or Humboldt Fog *sigh*

 

[SSSdave]

I eat/drink lots of all manner of dairy however am no cheese connoisseur. But there is one expensive cheese product below have an addiction for. ($14/lb) Tend to eat it by nibbling since it is so expensive. Strong cheese taste. It began years ago when I researched cheeses that last a long time at room temperature in order to bring something along for longer backpacking trips. Most such cheeses are aged European cheeses from pre-refrigeration eras.

https://i5.walmartimages.com/asr/30d3d2c8-fed6-42f0-9cd9-f93d27d36c0e_1.461ef9bd067ad7ba45a8dec28c10e53c.jpeg?

 

[James]

Anyone try Cobb Hill cheeses?

Cobb Hill Cheese

In the year 2000 cheese making began at Cobb Hill, an intentional cohousing community in Hartland, Vermont. Cobb Hill Cheese produces 2 types of farmstead artisan cheese in small batches. Our cheese makers follow the age-old process of heating milk, adding lactic bacteria and vegetable rennet, hand

cobbhillcheese.com

 

[David Chaus]

Opa!!!!

 

[Dwight]

Supper

 

[cantunamunch]

Opa!!!!

Rice, lemon sauce and a nice dry Assyrtiko? Or is it not hot enough yet.

 

[scott43]

Sidetrack: How is Yuengling regarded down there? I found it not bad..

 

[Dwight]

Sidetrack: How is Yuengling regarded down there? I found it not bad..

It's not the best beer around, but it isn't the worse. I like it because it is an amber lager without a heavy filling. So people understand it better in Wisconsin, I say it is like Busch, but better tasting. We use Busch and Busch Light as water here.

 

[dbostedo]

It's not the best beer around, but it isn't the worse. I like it because it is an amber lager without a heavy filling. So people understand it better in Wisconsin, I say it is like Busch, but better tasting. We use Busch and Busch Light as water here.

I find it a little disgraceful to associate Yeungling with Busch, even if it's a positive comparison.

 

[Tony S]

We have an artisan cheese company north of town. They are adding anything to cheese. Maple syrup, horseradish, Mediterranean spices, pesto, hot peppers, but I've never seen blueberries. Have to mention that to Keith.

 

[James]

Supper

Are they required by State law to put the “plant #” on the front label?

 

[Tony S]

View attachment 133584
Are they required by State law to put the “plant #” on the front label?

Jilly mentioned cheese that was (allegedly) "artisanal." This cheese has "Plant #,'" "Wholesale," and "Industrial Drive" all on the front label. Apparently they have not discovered the marketing value of "artisanal" yet.

Compare my favorite local cheese lady's packaging:

 

[Dwight]

View attachment 133584
Are they required by State law to put the “plant #” on the front label?

No, they are not. Others do not. I'm guessing because they don't necessarily make all the cheese that gets packaged.

 

[cantunamunch]

We can't complain too much - I mean someone had to invent mimolette, marcetto and Milbenkase and all the other 'M' cheeses. I guarantee the Canadians are nowhere near that adventurous.

 

[James]

Jilly mentioned cheese that was (allegedly) "artisanal."

I found out from my friends in Paris thst “artisanal” in France can have an equally worthless meaning. Which is was pretty appalling.

 

[cantunamunch]

I found out from my friends in Paris thst “artisanal” in France can have an equally worthless meaning. Which is was pretty appalling.

Why? It's a banal marketing word.

If you know who made it and how, good for you. If you don't, then it's a modern commodity just like all the others.

Does France still have laws on cow species and origin? To resist the Anglo & Dutch cow genetics? At one point they were like the only Euro source of A-2 milk.