quote:

Originally posted by Board-O:
After the big buidup, I was a little disappointed with the Etorki. I was expecting the second coming of Epoisses.

Don't get the hype over Etorki either. Pretty mediocre to me.

Had some Papillon Noir, Zamrano (the guy described it as manchego on steroids, which is not how I'd describe it - like a slightly more pungent manchego was my feeling), Reblochon and Thunder Oak gouda on Saturday.

Found more Brie aux Truffe (@ the Marche' 440). Marche' Atwater ran out and said they only get it at Xmas time.

THIS is worth getting worked up about.
Awesome stuff.

quote:

Originally posted by CSM:

quote:

Originally posted by Board-O:
After the big buidup, I was a little disappointed with the Etorki. I was expecting the second coming of Epoisses.

Don't get the hype over Etorki either. Pretty mediocre to me.

<gasp!>



Hey, thank God there's a lot of different cheeses made. Can you imagine if everyone had exactly the same tastes?

Someone should start making different kinds of wines, too, just in case people's tastes vary in that area as well.

Brie, lots and lots of brie.

Rondoux Triple Cream 'Soft Surface Ripened' -- very similar to Camembert but as rich as sucking on a stick of sweet butter. Comes in a small 120g round packaged in a thin wood drum. Absolutely wonderful in the way that only 45% butterfat can be. A little bit goes a long way.

My favorite- Epoisses

quote:

Originally posted by Board-O:
My favorite- Epoisses

A great cheese. I could make a meal out of Epoisses, a good baguette, and a nice white wine with some good acidity. But I could only do it about once every year or two.

Aged Monterey Jack with 2003 Stags Leap Winery Merlot.

"What cheeses are you eating?"
All of them. Saw an episode of Alton Brown the other night where he suggested what to do with those bits of leftover cheeses. Made this last night, and it was very good.

*******************************
Fromage Fort

1 lb. of leftover cheeses at room temp
1/4 c. white wine
3 T. unsalted butter
2 T. fresh parsley leaves
1 small clove of garlic

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2" cubes. Place ingredients into a food processor and blend until smooth, approx. 2 minutes. Serve with crackers immediately or chill 1 hour for firmer consistancy.
******************************

I added the juice from 1 lemon wedge to the above for a bit brighter taste. The beauty of this recipe is that it will work with whatever cheeses you have on hand. Just toss them all in together, but make sure you don't have too many salty cheeses in the same batch.

I just took a Pienza from my Pecorino (as I have said numerous time to my special lady friend). Seriously just had some aged pecorino with some 2001 Barbi -Delicious! Reminds me of my time in Tuscany!

quote:

Originally posted by Seaquam:

quote:

Originally posted by Board-O:
My favorite- Epoisses

A great cheese. I could make a meal out of Epoisses, a good baguette, and a nice white wine with some good acidity. But I could only do it about once every year or two.

We made a meal out of Epoisses last night. My wife wasn't feeling well, so we cancelled our plans, but I had an Epoisses sitting out for four hours. I wasn't about to wrap it up and refrigerate it, so it was to be my dinner, but my wife started to feel better, so we shared it, but I had 2/3 of it. Had a 2002 Laughing Magpie with it.

it's my turn to bring tonights cheese with a theme of beaujolais.

i'll be looking for the standard morbier, emmentaler & raclette. any further rec's?

Yeah, change the theme.

Robiola due Latte-
combination of cow and sheep's cheese. Mushroomy and soft. 60% Milder for sure than epoisse, but not totally dissimilar.
Got it at Whole Foods.

Fresh burrata. Always one of my favourites.

<bump> Discovered a really delicious blue goat cheese yesterday. Bleu du Bocage, a raw milk cheese from France, which is surprisingly sweet. I was expecting something much stronger. Not cheap though at $79/kg.

Cave-aged gruyere. Crunchy with calium deposits

a household favorite!

quote:

Originally posted by Bigfoot003:
Cave-aged gruyere. Crunchy with calium deposits

We had an appetizer last night at our local favorite restaurant that was a Brie & Strawberry Crostini with Macadamia. Holy crap it was good. I've never been a huge Brie fan, but what a combination.

Manchego, paired nicely with a merlot and pinot.

Manchego .. try it with membrillo and a nice Spanish rose.

quote:

Originally posted by Don in KS:
Manchego .. try it with membrillo and a nice Spanish rose.

Do you make your own membrillo?

Montesinos Capricho de Cabra
Spanish goat milk chees

Formage D'Affinois - love it and reasonably priced

quote:

Originally posted by Don in KS:
Manchego .. try it with membrillo and a nice Spanish rose.

Also suggest Manchego with a Confit d'oignons.
If you can source the one from Chez Bernard even better.
Just put a very small dollap onto a small slice. Gorgeous!