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What cheese are you eating?
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Époisses de Bourgogne is my favorite.

My wife and I drove thru Époisse last month on our way from Chablis... stopped in the Époisse cheese shop and asked for some cheese and she asked when we would be having it, because there is various stages of 'ripeness', we had it pool side that night. Wow... excellent. And at $6 for the round, a great value.



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Posts: 16 | Location: San Francisco, CA | Registered: Feb 19, 2004Reply With QuoteReport This Post
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We love Epoisses, but the $6 round is $20 here.


Just one more sip.
 
Posts: 36424 | Location: NY | Registered: Oct 18, 2001Reply With QuoteReport This Post
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Epoisses, bread and a bottle of wine is a meal for me. Smile
 
Posts: 29643 | Location: Dallas, TX & Santa Fe, NM | Registered: Feb 21, 2005Reply With QuoteReport This Post
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quote:
Originally posted by Board-O:
We love Epoisses, but the $6 round is $20 here.


and usually overaged!


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Posts: 11025 | Location: NYC | Registered: Feb 16, 2007Reply With QuoteReport This Post
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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: 36424 | Location: NY | Registered: Oct 18, 2001Reply With QuoteReport This Post
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Taleggio.


Romeo and Juliet are together in eternity....

SAN FRANCISCO GIANTS - 2010 and 2012 WORLD SERIES CHAMPIONS!!!
 
Posts: 9634 | Location: Elk Grove, CA, USA | Registered: Dec 06, 2003Reply With QuoteReport This Post
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Sharp Cheddar
Mondrian
Aged Gouda
 
Posts: 1819 | Location: L.A. | Registered: Dec 04, 2007Reply With QuoteReport This Post
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hhhhhhhhhhhhhaaaaaaaaaaaaaavvvvvvvvvvvvvvvvvvaaaaaaaaaaaaarrrrrrrrrrrrttttttttttttttiiiiiiiiii!!!!!!!!!!!!!!!!!!!!!!! YOOWWWWSSSSSSSSERRRRRRRRRRRRSSSSSSSSSS! PPPPPPPPPWWWWWWWWWWWWWWIIIIIIIIIII!!!!!!!!!!!!!!


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Posts: 2645 | Location: Edmonton | Registered: Feb 06, 2007Reply With QuoteReport This Post
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Havarti cheese on english muffin toast this morning with a cup of coffee.
 
Posts: 1761 | Location: Minneapolis | Registered: Jan 06, 2009Reply With QuoteReport This Post
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Cave aged gruyere and aged gouda. Yums.
 
Posts: 1511 | Location: Vancouver | Registered: Feb 19, 2008Reply With QuoteReport This Post
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Aged gouda with a cabernet at a work tasting today.
 
Posts: 9281 | Location: minneapolis minnesota usa | Registered: Dec 17, 2003Reply With QuoteReport This Post
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Parmesan.


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Oh.......Give me a woman that tastes like Rum or put me a-shore to Die!!!
 
Posts: 2645 | Location: Edmonton | Registered: Feb 06, 2007Reply With QuoteReport This Post
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Manchego, manchego and more manchego.
 
Posts: 9697 | Location: Montreal, Quebec, Canada | Registered: Dec 25, 2003Reply With QuoteReport This Post
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Manchego
Miranda
Piave

with a nice spanish wine 2005 Pico Madama
 
Posts: 556 | Location: Mississauga | Registered: Nov 10, 2006Reply With QuoteReport This Post
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5 year Gouda


Just one more sip.
 
Posts: 36424 | Location: NY | Registered: Oct 18, 2001Reply With QuoteReport This Post
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Stelvio
Provolone
Welsh Black Mountain Somerdale
Cantal


Keep calm and carry wine
 
Posts: 708 | Location: Home of the Dallas Cowboys | Registered: Oct 31, 2003Reply With QuoteReport This Post
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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.


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Posts: 6615 | Location: Everett, WA | Registered: Mar 08, 2002Reply With QuoteReport This Post
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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: 36424 | Location: NY | Registered: Oct 18, 2001Reply With QuoteReport This Post
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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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Posts: 1518 | Location: Muscat, Oman | Registered: Nov 26, 2002Reply With QuoteReport This Post
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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, 2007Reply With QuoteReport This Post
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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.


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Posts: 1518 | Location: Muscat, Oman | Registered: Nov 26, 2002Reply With QuoteReport This Post
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Spanish Blue, Delice de Bourgogne and Trugole, all with fresh baked bread.
 
Posts: 29643 | Location: Dallas, TX & Santa Fe, NM | Registered: Feb 21, 2005Reply With QuoteReport This Post
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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.


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Posts: 827 | Registered: Oct 15, 2007Reply With QuoteReport This Post
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Pierre Robert
 
Posts: 97 | Registered: Jan 30, 2008Reply With QuoteReport This Post
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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: 36424 | Location: NY | Registered: Oct 18, 2001Reply With QuoteReport This Post
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