What cheese are you eating?

Member

posted

We love Epoisses, but the $6 round is $20 here.

Just one more sip.

Posts: 35238 | Location: NY | Registered: Oct 18, 2001

Ignored post by Board-O posted

wine+art

Member

posted

Epoisses, bread and a bottle of wine is a meal for me.

Posts: 26912 | Location: Dallas, TX & Santa Fe, NM | Registered: Feb 21, 2005

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g-man

Member

posted

quote:
Originally posted by Board-O:
We love Epoisses, but the $6 round is $20 here.

and usually overaged!

This is my sig -> www.brownteacup.com
www.wsqwine.com
(Wine distributor)

Posts: 9335 | Location: NYC | Registered: Feb 16, 2007

Ignored post by g-man posted

Member

posted

g-man, you're right! If the market puts their label on the back of the package over the factory label, peel back the top label to see the factory recommended date.

Just one more sip.

Posts: 35238 | Location: NY | Registered: Oct 18, 2001

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Dom'n'Vin'sDad

Member

posted

Taleggio.

Romeo and Juliet are together in eternity....

SAN FRANCISCO GIANTS - 2010 and 2012 WORLD SERIES CHAMPIONS!!!

Posts: 9629 | Location: Elk Grove, CA, USA | Registered: Dec 06, 2003

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Brashley

Member

posted

Sharp Cheddar
Mondrian
Aged Gouda

Posts: 1740 | Location: North Yorkshire, UK | Registered: Dec 04, 2007

Ignored post by Brashley posted

Cellar_Fiend

Member

posted

hhhhhhhhhhhhhaaaaaaaaaaaaaavvvvvvvvvvvvvvvvvvaaaaaaaaaaaaarrrrrrrrrrrrttttttttttttttiiiiiiiiii!!!!!!!!!!!!!!!!!!!!!!! YOOWWWWSSSSSSSSERRRRRRRRRRRRSSSSSSSSSS! PPPPPPPPPWWWWWWWWWWWWWWIIIIIIIIIII!!!!!!!!!!!!!!

________________________________________
Oh.......Give me a woman that tastes like Rum or put me a-shore to Die!!!

Posts: 2645 | Location: Edmonton | Registered: Feb 06, 2007

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MJAlbers

Member

posted

Havarti cheese on english muffin toast this morning with a cup of coffee.

Posts: 1720 | Location: Minneapolis | Registered: Jan 06, 2009

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Dunder

Member

posted

Cave aged gruyere and aged gouda. Yums.

Posts: 1508 | Location: Vancouver | Registered: Feb 19, 2008

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mpls wine guy

Member

posted

Aged gouda with a cabernet at a work tasting today.

Posts: 8736 | Location: minneapolis minnesota usa | Registered: Dec 17, 2003

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Cellar_Fiend

Member

posted

Parmesan.

________________________________________
Oh.......Give me a woman that tastes like Rum or put me a-shore to Die!!!

Posts: 2645 | Location: Edmonton | Registered: Feb 06, 2007

Ignored post by Cellar_Fiend posted

steve8

Member

posted

Manchego, manchego and more manchego.

Posts: 8836 | Location: Montreal, Quebec, Canada | Registered: Dec 25, 2003

Ignored post by steve8 posted

WineDaddy

Member

posted

Manchego
Miranda
Piave

with a nice spanish wine 2005 Pico Madama

Posts: 556 | Location: Mississauga | Registered: Nov 10, 2006

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Member

posted

5 year Gouda

Just one more sip.

Posts: 35238 | Location: NY | Registered: Oct 18, 2001

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PURPLE

Member

posted

Stelvio
Provolone
Welsh Black Mountain Somerdale
Cantal

Keep calm and carry wine

Posts: 708 | Location: Home of the Dallas Cowboys | Registered: Oct 31, 2003

Ignored post by PURPLE posted

mneeley490

Member

posted

quote:
Originally posted by Board-O:
5 year Gouda

Aren't aged Goudas great? So dense, nutty, and butterscotch tasting, I love them! They pair very well with an aged tawny.

***********
I don't always drink beer...but when I do...you'd better just stay away from me, okay?

Posts: 6141 | Location: Everett, WA | Registered: Mar 08, 2002

Ignored post by mneeley490 posted

Member

posted

Agreed. I didn't try any aged Gouda until I read about them here because regular Gouda is so boring.

Just one more sip.

Posts: 35238 | Location: NY | Registered: Oct 18, 2001

Ignored post by Board-O posted

Ronnie Roots

Member

posted

quote:
Originally posted by Board-O:
Agreed. I didn't try any aged Gouda until I read about them here because regular Gouda is so boring.

Do beware though. After about three years they don't necessarily get better. It's a bit hit and miss then. I once talked with a cheese merchant about a batch of 5 year old Gouda he had on offer. He told me he never meant to keep the cheese for this long, but he sort of forgot about them. He had to throw away every other cheese because it was just over the hill, but the other half was great.

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For those in the Middle East: http://muscatdeli.blogspot.com

Posts: 1518 | Location: Muscat, Oman | Registered: Nov 26, 2002

Ignored post by Ronnie Roots posted

inky

Member

posted

quote:
Originally posted by Ronnie Roots:
quote:
Originally posted by Board-O:
Agreed. I didn't try any aged Gouda until I read about them here because regular Gouda is so boring.

Do beware though. After about three years they don't necessarily get better. It's a bit hit and miss then. I once talked with a cheese merchant about a batch of 5 year old Gouda he had on offer. He told me he never meant to keep the cheese for this long, but he sort of forgot about them. He had to throw away every other cheese because it was just over the hill, but the other half was great.

why was the cheese merchant aging it and not the cheese maker ?

"You throw a rock, I'm going to throw a concrete block back"

Posts: 827 | Registered: Oct 15, 2007

Ignored post by inky posted

Ronnie Roots

Member

posted

He wasn't. He bought them 'overaged' as it is called in Holland (about 3 years of age) but they got lost somewhere.

But apart from that, both are possible. There are cheese merchants who sell immediately after they get stuff shipped in, but others specialise in ageing as well.

--------------
For those in the Middle East: http://muscatdeli.blogspot.com

Posts: 1518 | Location: Muscat, Oman | Registered: Nov 26, 2002

Ignored post by Ronnie Roots posted

wine+art

Member

posted

Spanish Blue, Delice de Bourgogne and Trugole, all with fresh baked bread.

Posts: 26912 | Location: Dallas, TX & Santa Fe, NM | Registered: Feb 21, 2005

Ignored post by wine+art posted

inky

Member

posted

quote:
Originally posted by wine+art:
Spanish Blue, Delice de Bourgogne and Trugole, all with fresh baked bread.

Please comment on the Trugole. Also, if you don't mind, where did you get it ? I had it once at a local restaurant here in S. Fla and thought it was a top cheese. Have been trying to purchase it to no avail. Was wondering if it is truly worth seeking out via shipping in.

"You throw a rock, I'm going to throw a concrete block back"

Posts: 827 | Registered: Oct 15, 2007

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MikeMann

Member

posted

Pierre Robert

Posts: 97 | Registered: Jan 30, 2008

Ignored post by MikeMann posted

Member

posted

Robiola and Tomme Verte, along with some suppresata and a 1997 Barolo Vigna Rocche (Andrea Oberto) in front of the TV watching the game tonight. The game is better than the wine.

Just one more sip.

Posts: 35238 | Location: NY | Registered: Oct 18, 2001

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