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What are the cheeses that Chef's cannot pass up..

post #1 of 12
Thread Starter 
I know that there are certain cheeses that are used more than others in the kitchen. But what about the ones that are just irresistible for the chefs?? Ones that you cant find just anywhere but are needed in many elegant dishes..

We are wanting to put our focus on these types of cheeses and producing them in quality instead of just quantity..:blush:
post #2 of 12
this is what i was raised on (not all at the same time)

manchego

pecorino romano

parmesan

stilton

good cheddar

port st andre

havarti

camembert or brie

gouda

gruyere

ementaler

ricotta

topfen (similar to ricotta)

labne

feta

mozarella

colby/jack (for grilled chesse, although now i would use chedder and mozarella or sometihng )

colombian cheese/(queso.. thsi is not like mexican queso fresco, this is a grilling cheese that can be grilled in a pan by itself, it gets soft on the inside and crispy on the outside, and goes good in a sandwich or on an arepa... i dont know its real name, but i get it from colombians)

chevre
post #3 of 12
Missouri huh? Batje farms has some exceptional aged cheeses that have won awards in Napa. They are based out of Cape G and sell at numerous venues/farmers' markets in STL.....word as of last Sat was that the aged will be available in a couple of weeks. The fresh chevre is fine (there's some on my counter from this morning) but the aged is killer....the soft oozy pyramid...the name escapes me but rivals some of the best cheeses I've had.

You've not specified your animals, do you have goats, sheep or cows or a mix?

Goatsbeard Chevre has some farmstead hand ladeled chevre that is top notch....the quality is heads above any I've had elsewhere. The Muno's are 20 miles outside of Columbia MO.

Let me pull together some past cheese threads, there's a conversation with a cheese maker Sid Cook under interviews.

This Thread is fairly comperehensive, I just reread it and it's a wealth of cheese info.http://www.cheftalk.com/forums/food-...te-cheese.html
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 12
Thread Starter 
Hi and thank you!! We, as of this moment have an assortment of dairy goats..but after we get moved we are looking at also including east freisan or islandic sheep. I want a variety of milk to work with as I think the different milks add their own touch to each cheese. Right now we are making our soft chevre with sun dried tomatoes and basil preserved from our garden last yr...we so enjoy it!! We are cheese lovers anyway so we can feed not only our gut but our passion for creating. lol


I wanted to put a picture of our newest additions up as my avatar but failed to find how to do that. They are adorable lil' mini nubian twin doelings...
post #5 of 12
At a farm market near us, there is an absolutely awesome sheep's milk camembert made by a local cheese maker. I've never had anything so good.

A little bread, fruit and honey along with this cheese and it's all I'd need if marooned on a desert island.
----well, that and water, too.
post #6 of 12
CL-

methinks you've got the cart before the horse... or is that sheep....?

given a specific supply of "milk" you cannot make every and all cheese sorts from that supply.

so figure out what you can make from your supply source and make it the best you can.

keep in mind, food trends and fads change faster than you can manipulate your 'herd' - hence going for the kase-du-jour ist potentially a not too good approach. odds are you can make virtually any cheese sort better than Kraft Foods - and that anyone can sit down and list out dozens of cheese types should indicate a good cheese is not a "70's" thing.
post #7 of 12
Thread Starter 
On the contrary..you actually CAN make many cheeses from a 'specific' supply. The difference is within the cheese..there you will have either or both a taste difference or texture difference..But it also doesnt mean a failed product!
I dont feel that I'm putting the 'cart before the horse or sheep or goat' for that matter. I am simply asking a question as to what the chefs prefer in their kitchens and have a hard time finding. I prefer to give of something that is not flooding the market! I would prefer to have all the knowledge that I can get instead of making the same ole thing that everyone else is.
If asking such things is a problem on here, I apologize and can go to another site. I didnt come here to start controversy.
post #8 of 12
sorry to so upset you.

if you chase the market, that's what you'll get - market price for something everyone is making because that's what the market wants.

my advice stands - make the stuff you make the best. the rest is easy.
post #9 of 12
Thread Starter 
You didnt upset me. I guess I just see the question that I purposed in a bit different light than you.
We enjoy making our cheeses and not to brag but they have thus far turned out very well. I'm not into following the market hence the question I threw out for everyone.
post #10 of 12
well, if the question is "what do you want and you can't get?" the answer - in the USA given the national marketing companies - nothing. every commercial kitchen has everything made available. note: price and quality will vary.

if the question is what do you wish you could get something better of?
that answer will vary by zip code.

if you are not in a position to supply CISCO 12,000 lbs of cheese a week, every week, you'll need to look to your local market.

if you shift 80% of your production into a stinky blue cheese because that's what the Food Network sez is derigeuer, by the time you're ready to go to market the Food TV Network will have moved on to CheezWiz miracles and you'll be dumping tons of artisan high quality stinky blue cheese at a loss just to get it out of the warehouse.

"I know that there are certain cheeses that are used more than others in the kitchen. But what about the ones that are just irresistible for the chefs?? Ones that you cant find just anywhere but are needed in many elegant dishes.."

it is my assertion that this basic premise is flawed. "can't find" - see above. in terms of tons per hour, the only candidates for "cheese used more than others" is parm and mozz - the pasta and pizza world. the rest is up for grabs and guesses.
post #11 of 12
Hi Cheese Ladies...and welcome :D


I'm a bit of a cheese novice. I love it! I eat it! But I don't know all that much about cheeses on how they may differ from farm to farm, region to region or the dependent feed.

What I look for in a cheese is flavor, smell, complexity, depth, texture, mouth feel. It's difficult for me to lump Parmigiano Regianno and Stravecchio Parmesan just because they're the same type. Both of these have such great flavor, while remaining quite different from one another. There's too much difference in personality, from farm to farm, to make a recommendation on type alone.

Find out what you do well and age, age, age. I think execution has more influence on the finished product than the type of cheese. Look at cheddar, it can be ho hum or completely out of this world with a 4 year aged cheddar. Make what you do, well.


That being said...if your able to "adjust" or make "specialty" cheeses...I see nothing wrong with it. When I go to my cheese shop (or a different one) I like to see some quality cheese that are staples at the store. But please...give me some variety too. If there is something that's a bit trendy...something that you can do well...and something that you can adapt easily... I say go for it!

What do you like to make? is it your best?


thanks,



dan
post #12 of 12
restaurants are a smaller market for most farmstead cheese makers than a direct sell to customers or stores....in "St. Louis.

Each farm has their own specialty, some of my favorite cheeses are what Ken Muno considers mistakes.....what can I say.....
I'm familiar with Missouri Ag laws on selling/making cheeses, Arkansas probably has different regs....starting up a commercial dairy is a very expensive undertaking....most of these farms are not making alot of money, so it's their passion, their way of life if you will.....they make cheeses that are interesting to them. Goatsbeard blue has gotten better and better as time goes by....their fresh chevre is consistantly great......Batje's aged cheeses are just lucious. Same # of goats, same geographic area, farmstead dairies....different farmers with different interests.

So what cheeses do you enjoy making? How long have you aged some of them? What thrills you?
cooking with all your senses.....
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cooking with all your senses.....
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