What cheese are you eating?

Try Bucherolle with Sauv Blanc, and Saint Agur with Sauternes. Your local Binny's should have them.

Delice de Bourgogne - love it with just about any wine!

In the past couple of days, some really good and unusual cheese:

Petit Livarot-from Normandy,pungent soft, reminded me of taleggio. The group we were with wolfed it down with port. I don't know if that was the best choice, but the cheese was popular.

5 year aged gouda-hard cheese with a nuttiness to it. Good with port.

Snow White Goat Cheddar- very white, and slightly milder than a white cheddar but with just a little zing to it. This would be good to try with sauvignon blanc.

A couple of days ago I made a grilled cheese sandwhich with gruyere and had a glass of 2005 Andre Brunel Cdr with it.

Manchego.

provolone mandarini from luigi guffanti of piedmont. 30-month aged raw cow's milk.

I tried the Cave Aged Marisa from Carr Valley this week. (The marisa was mentioned in the recent WS article). It was mighty tasty. And it did go well with the cab sauvignon that was served.

St.Agur

Had some Don Quixote blue last night after dinner. Really stinky and just delicious.

Moliterno with Sheep's milk and Black truffle infusion(my favourite)
Kenogami and Douanier(local cheeses)

I've been eating a lot of Comte recently. It's a delicious nutty flavorful dry(ish) cheese.

One of my great, old standbys, Papillon. Who cares what wine you're drinking!

I just discovered an Italian cheese called 'La Tur' from Piedmont. It's a delicious blend of sheep's, cow's and goat's milk, and it's just magnificently well balanced. Try it with a Roero Arneis. Yummmmm....

Gouda with a 2006 Razors edge Shiraz Grenache McLaren Vale. was quite tasty.

Just returned from a cheese tasting in Victoria, BC. Some great cheeses, but the standouts (I wrote them down so I can try to buy these when we get back home) were...

- Blackburn, and Reserve la Parade, both firm, both from Quebec

- Torte Marscarponi, rich and creamy with veins of blue running through it (Italian)

- Cashel Bleu, French, similar to Roquefort but a bit milder, creamy

- Osulratim, firm, French, slightly salty, good with wine

- Etorki, mild, yellow, medium-firm, rich, the real winner for me; the best new cheese I've had in a long time.

I may have misspelled some of the names, but phonetically I think I'm pretty close.

Just came back from SoCal travel - in Manhattan Beach at Cafe Pierre....Epoisses. Berthault. Brillat Savarin. I had it as my appy before a dinner of a bowl of mussels.

quote:

Originally posted by Seaquam:
- Etorki, mild, yellow, medium-firm, rich, the real winner for me; the best new cheese I've had in a long time.

Do you recall where this is from, Seaquam?

quote:

Originally posted by KSC02:

quote:

Originally posted by Seaquam:
- Etorki, mild, yellow, medium-firm, rich, the real winner for me; the best new cheese I've had in a long time.

Do you recall where this is from, Seaquam?

Sorry, meant to include that. It's French, from the foothills of the Pyrenees. Outstanding cheese. This one and the Osulratim were the two that almost everyone picked as best.

Etorki is a delicious sheeps milk cheese. I got to discover it some time ago because J can't eat cows milk cheeses.

quote:

Originally posted by steve8:
Etorki is a delicious sheeps milk cheese. I got to discover it some time ago because J can't eat cows milk cheeses.

steve8-
Have you seen this at the Atwater Mkt?
Do you know if/where it's available in Mtl.?

quote:

Originally posted by KSC02:

quote:

Originally posted by steve8:
Etorki is a delicious sheeps milk cheese. I got to discover it some time ago because J can't eat cows milk cheeses.

steve8-
Have you seen this at the Atwater Mkt?
Do you know if/where it's available in Mtl.?

Cavallaro at Marche de l'Ouest sells it all the time. I'm sure the Fromagerie Atwater sells it. I've even seen it at Metro sometimes.

quote:

Originally posted by steve8:

quote:

Originally posted by KSC02:

quote:

Originally posted by steve8:
Etorki is a delicious sheeps milk cheese. I got to discover it some time ago because J can't eat cows milk cheeses.

steve8-
Have you seen this at the Atwater Mkt?
Do you know if/where it's available in Mtl.?

Cavallaro at Marche de l'Ouest sells it all the time. I'm sure the Fromagerie Atwater sells it. I've even seen it at Metro sometimes.

Next time we get together with cheese, can you try to remember to bring this? I don't trust my memory and would really like to try this one. It sounds like something I'd really go for.

Not eating it right now, but Parrano Cheese with a nice Chinon is one of my favorite pairings

I bought a new one to try, Brebidou Coupe. It's a sheep's milk cheese from SW France.

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)?