Do you like cheese ...

[shel]

The San Francisco Bay Area loves cheese. Here's a compilation of cheese reviews and comments by Janet Fletcher, a food writer and sometimes restaurant critic for one of San Francisco's daily fish wraps ...

http://sfgate.com/wine/cheesecourse/archive/

As they say, "Enjoy!"

Shel

[shroomgirl]

we have incredible farmstead chevre from Goatsbeard.....my two pound tub will be at the market this afternoon.....

recently I've picked up Le Delice de Bourgogne Lincet by Brillat Savarin Affine...oh my....this shtuff is dangerous.....then there's a new stinky creamy cheese that comes in a ramekin at Whole Foods...I'll look for the name, basically the ramekin sold me the first time, the cheese got me coming back for more.

[shel]

Originally Posted by shroomgirl

then there's a new stinky creamy cheese that comes in a ramekin at Whole Foods...I'll look for the name, basically the ramekin sold me the first time, the cheese got me coming back for more.

Please do - I like cream cheese but will no longer eat regular commercial cream cheese, having been spoiled by some locally made natural cheese, made without gums and fillers and what not. It is so much more flavorful, nicer on the tongue, lighter, and yet delivers that delightful cream cheese taste. Compared to it eating Philly is like munching on a brick ... Sierra Nevada Cheese Company

I'm planning to hit WF tomorrow as I'll be in the neighborhood. It would be wonderful if you could post the information before then. Thanks!

Shel.

[Anneke]

OMG LOOOOOVE the Délice de Bourgogne. Amazing stuff. ANd so cheap!
They are about to change their name to Chateau de Bourgogne from what I hear.

Sad piece of news on the Canadian front but great for the US: Issigny Ste-Mère and Lactalis which accountr for 90% of AOC Camembert has announced they will no longer produce raw milk Camembert. Instead they will use thermalized milk. This move is of course meant to introduce them to the US market. I'll miss my raw Issigny... Doubt we'll get a replacement in Canada for a long time..... Issigny does make a fine product though so do look for it in the US.

[shroomgirl]

Shel it was not "cream cheese" but a creamy liquidy soft cheese....check out the blue ramekins.....$4.99.

The lincet is reallly really good.

[shel]

Originally Posted by shroomgirl

Shel it was not "cream cheese" but a creamy liquidy soft cheese....check out the blue ramekins.....$4.99.

I couldn't find it However, I discovered that the local WF has a couple of well-regarded buffalo milk mozzarella cheeses, including on that's made from a local herd of water buffalo. So, I'm set in that regard ... In fact, the area seems to be inundated with buffalo milk mozzarella unlike last year when it was harder to find.

Shel

[shroomgirl]

I've known about the CA. water buffalo mozz for a few years.

ramekin cheese is 100g of St. Marcellin by Bourdin....wonder if it's any relation.....Tony, you still around?
Anyway it's really good as is the Lincet.

Yesterday was Wed. Farmer's Market and I picked up 2# tub of fresh hand ladeled farmstead chevre from my buddies at Goatsbeard. It's top caliber.
The Muno family raises 55 goats and has a small dairy on their farm 20 miles west of Columbia, Mo. Both Ken and Jen Muno have worked at various dairies/cheese shops in the US....Zingermans being one.

So, today I took the 3-4" long zucchinis with blossoms on the ends, pulled out the stamen and other sex organs then piped the blossom with chevre. Pan sauted in oil/butter until a little crisper than al dente....served with an oven dried plum tomato sauce (tomatoes were frozen from last year). Yum....
really yum.....

[OregonYeti]

Does anybody with normal taste buds NOT like cheese? Maybe people who only know velveeta

When I was going to visit France I thought the hype about their cheeses was probably like a groupie thing. I sure changed my mind after I tasted a couple kinds. Well actually probably about 20 kinds, was busy tasting other stuff too.

[kuan]

Do I like cheese?

Is the Pope Catholic?

[tigerwoman]

cheese
mmnnnnnnn....

my poor husband has gout and he still eats too much cheese.

everytime we go to UK and France we smuggle some back.

here in NYC there is a great discount cheese store that we often get amazing bargains at - of course once in a while the cheese is too ripe, but usually it's just perfect to eat then and they sell balthazaar bread too

I can put together an incredible cheese platter from there for under $20

sometimes they sell 2 k wheels of triple cream brie for 2.99!

but the best part is the exploration of cheeses that we otherwise would have to sell our first born to enjoy.

I have a wedding coming up where the bride and groom both work for Danny Meyers (the Union Square Cafe group) and the cheeses they requested wholesale for $15- 20 per pound (minimum 5 # order) - it's going to be one great cheeese board...

[OregonYeti]

You're not going to sample every kind as you prepare it, are you? I would, just to make sure it's ok.

[OregonYeti]

You're not going to sample every kind as you prepare it, are you? I would, just to make sure it's ok. but I know I shouldn't.

[tigerwoman]

Originally Posted by OregonYeti

You're not going to sample every kind as you prepare it, are you? I would, just to make sure it's ok. but I know I shouldn't.

it's a tough job but someone has to check the quality control. I am looking forward to the left overs from this job -

[Ma Facon]

I'm from wisconsin, Need I say more ???

[tigerwoman]

Originally Posted by Ma Facon

I'm from wisconsin, Need I say more ???

do you get kicked out of wisconsin if you are lactose intolerant?