Do you like cheese ...

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.

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.

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.

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.....

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

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.

Do I like cheese?

Is the Pope Catholic?

cheese mmnnnnn.... homer simpson sound

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...

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

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

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

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

Yeah that's why he now lives in MN. :) It's OK we'll take him.

GO VIKES!

Cheesy cheerleaders?
the pope is German silly.

Tigerwoman, I am green....discount good cheese.....oooooo.....
numerous years ago a discount surplus food store 25 miles outside of STL had a shipment of Boursin for 25 cents a box, it had 2 weeks left on the shelf life... I bought 2 cases and froze them. This was prior to catering, so I sent them to school with my sons for lunch. :) not happened since.

My specialty wholesaler tolerates me walking through their warehouse/ref. "shopping" it's amazing what they have that they just don't mention. Oh the cheeses are fun...St. Nectaire, stinky french square, exploritore just creamy and yummy, several of the harder cheeses and mozz....ossa irati is fun....ummmm cheese.....

Cowgirl creamery is one of my favorite shops in SF, what I really enjoy are the fresh dairy products.....cottage cheese, butters, creams, yogurts.....unusual products, cheeses are great too.

There are no lactose intolerant people in Wisconsin :lol:

Kuan, Did you hear that they are moving the queens to Gary Indiana ???


They are moving so they can have a G on there helmet too......:lol

Well, I took the plunge on the French cheese in the ramekin...:bounce:

St. Marcellin, sure enough in a blue ramekin. 100g, $5.

OMG- that's about $25/pound! :eek:

Sure hope it's good. I don't mind a stinky, strong cheese. Love Limberger and onion sandwiches. Well, that's stinky but not strong.

Let you know when I try it.

Mike

Same here- at least I'm a recovering Illinoisan who's lived here 33 years. :D

No, but you do have to stock up on Lactaid- trust me, it works! :eek:

I love cheese but don't have a very well-educated palate for it. My French friends say I eat cheese like a child (mild ones only). The best cheese I have in my fridge right now is a well-aged, sharp cheddar cut from a 2,000+ pound wheel. It's sooooo good- melts in your mouth. ::lips:

Heh heh.. :) Good one.

I might be off-subject, but for me Gary, Indiana wins ugliest city USA award. I hope it has changed since I drove through 20 years ago :)

went to the cheese store today and here's what I got for about $15 or so

Brillat Savarin Affine - Triple Creme -500 gram wheel for ....$3.99

President Brie - pepper double creme 400 grams

mini camvozola wheel maybe 5-6 oz ...1.50

morbier 500 gr,. 2.49
saint agur 5.49 lb
and some sort of british cheese with tangerine and apricot (maybe like a white stilton with apricots) @ 4.50 lb

no tastings or samples allowed. but for those prices who cares. They had lots of other choices, but I was on a budget. Got some gourmet duck & port sausages for $6 (from trois delices)

I remember a Brie sold here in the states about 20 years ago. It was called Bon Champi and had mushrooms in it. I don't remember the brand name, but I loved it.

Mike.....$25 a pound with 5 ramekins to keep.....and the memory of exceptional cheese. Try the De Bourgogne Lincet when you wanna splurge again....no ramekin but man this is great cheese. A splurge is just that, I'm sure there's a ceiling but when it comes to cheeses it's pretty high. After a big party I've been known to stop by WF and pick up dinner (they close at 11pm) that usually includes a special cheese, fun crackers, fruit, sushi, stuff that needs no prepartion but is like a pat on the back for a job well done.

OK, I figure with what I pay for cheeses it would pay me to travel to buy cheeses in NYC. Tigerwoman I am still chartruese those prices are incredible.....morbier wow.

Yeti, there is still a mushroom brie on the market.....not sure who makes it but I've seen it fairly recently.

Mike, if you are buying at Whole Foods in STL pick up some of Goatsbeard Chevre (fresh tub)....it's world class shtuff. I do alittle happy dance on Wed. after picking up tubs at the farmer's market.....great cheese, good people, wonderful price. I think it retails for $1 an oz.

Somewhere in the back of my fridge is a 10 year block of Hook's cheddar.
I've gotten some Spainish cheeses in the past year, some were ok....but I'm still into less salty cheeses. Does anyone have an interesting Spainish cheese to try?

Aged Gouda yummmm....Winchester in Southern Cal has some good cheeses, Humboldt Fog trully yummy, Pt. Reyes blues are wonderful, I've not gotten to try the musically named cheeses from SF area.....those are on my gotta try list.

what is it about squeeky cheese curds that appeals to the dairy country?

STL known for developing provel.....is it cheese, cheesefood, or as some as us suspect not really edible?

I've had Wensleydale cheeses with fruit and/or herbs mixed in- quite delicious.

Shroom- the squeak in the curds... I don't know what's so appealing about it, but it seems to indicate absolute freshness to some. It's a Cheesehead thing! :D Personally, I find many of them too salty for my taste.

I love cheeses....currently making my own..

I have several Jersey cows and my milk is fresh. I have made some farmhouse cheddar and mony jack....the provolone did not last long....they all had a creamy consistency and wonderful tast.