Tete de Moine, with 3oz. of Bandol. My lunch.

Giving the girolle an early day workout.

Yesterday had some cantal with a 2005 Beaulieu Comptes de Tastes Bordeaux superieur. The wine is starting to settle down and flesh out a bit.

Just had some Delice de Bourgogne and some Saint Andre. Mighty tasty.

Pecorino Romano.

Manchego

Reblochon, creamy, nutty and very smelly!

Crottin de Chavignol.

My favorite goat cheese. On Sunday night, it paired well with Cliff Lede SB Napa 2007.

I recently had the 2007 Pine Ridge Chenin Blanc/Viognier with some chevre that was tasty.

Stinking Bishop from England. I love this washed rind cow's milk.

Even for Saturday morning breakfast with my bottle of Highland Springs Sparkling H20.

Dubliner

Etorki. Thanks for the tip seaquam & Steve8

Kerrygold Irish whiskey Cheddar...

quote:

Originally posted by oakville_al:
Etorki. Thanks for the tip seaquam & Steve8

I was at the Atwater Mkt in Montreal the other weekend and kept an eye out for this.
No luck.

Jarlsberg

What country is Etorki from? I've never heard of it but will seek it out. What are its characterisitics (so I can pick an appropriate wine)?

KSC02
My parents who live in MTL picked some up yesterday at the Atwater Mkt. They said they found it downstairs (La Fromagerie du Marche). Hamel, which is situated upstairs did not have any.

quote:

Originally posted by Board-O:
What country is Etorki from? I've never heard of it but will seek it out. What are its characterisitics (so I can pick an appropriate wine)?

(cut & paste...)

Etorki is the leading Basque cheese in America, made with only the finest-quality sheep’s milk. It symbolizes all the strengths and riches of its rustic origin.

Etorki has a smooth, velvety texture and rich, hazelnut (almost burnt caramel-like) flavor. Its aroma is sweet and buttery, and the cheese is voluptuous on the tongue. Because of its supple texture, Etorki is perfect in recipes calling for grated or melted cheese. For those allergic to cow’s milk, Etorki makes an excellent substitute

quote:

Originally posted by Board-O:
What country is Etorki from? I've never heard of it but will seek it out. What are its characterisitics (so I can pick an appropriate wine)?

Etorki is a hard cheese made in the French Basque region of the Pyrénées from the milk of sheep.

The rind is thin and orangish. Inside, the cheese is a light-yellow, and feels just slightly oily from the high butterfat content. It is also very supple; you can bend it a bit without its breaking. The flavour is somewhat sweet; to some people, it tastes like burnt caramel.

The flavor lasts long in the mouth and is well suited to big reds such as Médoc and Right Bank Bordeaux.

quote:

Originally posted by KSC02:

quote:

Originally posted by oakville_al:
Etorki. Thanks for the tip seaquam & Steve8

I was at the Atwater Mkt in Montreal the other weekend and kept an eye out for this.
No luck.

What?? You went to the Fromagerie Atwater, downstairs?

quote:

Originally posted by steve8:

quote:

Originally posted by KSC02:

quote:

Originally posted by oakville_al:
Etorki. Thanks for the tip seaquam & Steve8

I was at the Atwater Mkt in Montreal the other weekend and kept an eye out for this.
No luck.

What?? You went to the Fromagerie Atwater, downstairs?

Yep.
May have just been the timing. Surely, I'll try again when I'm back.

KSC02; Montreal Etorki update

Just got the following email from my father in MTL...

"J'ai trouvé le " ETORKI " à la Fromagerie Atwater et non pas à la Fromagerie du Marché"

Good luck.

quote:

Originally posted by oakville_al:
KSC02; Montreal Etorki update

Just got the following email from my father in MTL...

"J'ai trouvé le " ETORKI " à la Fromagerie Atwater et non pas à la Fromagerie du Marché"

Good luck.

thanks for the update oakville_al. Saves a wasted trip.

steve8-
You know where to find this, surely.
Just W. Island?

Esrom Port Salut (stinky)
Boschetto White Truffle

We visited the Cowgirl Creamery in Pt. Reyes Station

http://www.cowgirlcreamery.com/

Mt. Tam, Red Hawk and Sir Francis Drake I'd recommend. Also the Creme Fraiche and Cottage fresh cheese were very nice, but I don't believe those are easy to find.

A delicious gouda at a local scotch and spirits festival, went great with the Grand Marnier Centenaire.