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My cheese is out of line!

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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2013 at 07:52
Originally posted by HistoricFoodie HistoricFoodie wrote:

That stands to reason, Dan. Odds are the cheesemongers by you and the ones in Chicago are using the same distributors. So there's a vast overlap in their offerings.



  Oh, no doubt.  But not long ago (maybe ten years or so) you had to go to the city to get that wider variety of quality imported cheeses, where now the suburbs have a very comparable offering.  It's the difference of driving five miles across town, or 36 miles into Chicago traffic Confused with little to no benefit over what you can find down here.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2013 at 22:50
A three or 4 month to 12 month old cheese is called Semi cured in Spain.
 
 
1 to 2 1/2 years is a cured cheese in Spain. Each designation of origin has its own Regulador Councilman or woman; President ---
 
There are some wonderful semi; great fresh goat cheese ... Manchego cured is from Albacete and when cured it is quite pricey ... Ewe cheeses in general in Medit are pricier than cow varities ... Or fresh goat varities.
 
It takes 1,000 sheep to prepare 20 rounds of ewe cheese --- so you can see it is quite expensive.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2013 at 09:06
Looks like some good stuff, Dan ~
 
It's been a while, since I could be wrong, but I think I've heard about queso de Cabra Garrotxa; is it the one that comes typically wrapped in leaves, possibly smoked, and extremely "assertive?" If so, it's been a goal to sample that one!
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2013 at 09:16

Tas,

 
Queso de Carba Garrotxa, is designation of origin, Girona, Catalonia.
 
There are 3 types of cheese in Spain:
 
1) FRESH -  1 week to 3 or 4 months depending on type and designation or origin
 
2) SEMI CURED - 4 months to 1 year
 
3) CURED - 1 year up until 2 1/2  years
 
The cured goat cheese, that I am particularly fond of is: El Bucarito - Designation of Origin: Cadiz, Andalusia and it´s  rind is embedded with fresh rosemary ...
 
Each region of Iberia, including Portugal and the islands, are cheese producing ... Ewe, goat and in north, cow varieties and blue vein ...
 
It is amazing ... The land of the triology;  Wine, Evoo and Cheese ...
 
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2013 at 05:08
Dan,

Cádiz, Andalusia Designation Aged Goat Cheese ( 18 months ) with Rosemary Rind ... CALLED BUCARITO ... 

Photos Taken By : Margaux Cintrano 



PHOTO 1: PACKAGED
 

PHOTO 2:  SLICED AND SERVED BOCARITO
 
 
 
PHOTO 3:    Quite a delicacy ... SERVED WITH BASQUE GREEN CHILI PEPPERS ...  


Margaux Cintrano. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 16 April 2013 at 13:51
  Hello Margi!

  Your cheese looks wonderful!  I know that I've eaten cheese that had a rosemary rind before...but I'm certain it wasn't the one you posted.  I'll certainly keep my eyes open for it.  Your plate, with the peppers looks sooooo good!

  Thanks for sharing!
 Dan
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 April 2013 at 14:00
Dan. Thank you very much. Interesting textue and taste profile. This two r old cured has a texture similar to Reggiano Parmigiana. I had drizzled som lovelye Evoo on it .. And we hit the Basqu cili peps for contrast... Could be lovely grated ... Pungent notes .. Like a fiore sardo pecorino but more so ! This cheese has a design. Origin Cadiz.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 31 December 2013 at 20:50
   Okay, I haven't been updating this thing the way I was planning...I've missed keeping track of a lot of cheese.  

  Today I've got Rush Creek Reserve.  I tried this one in the store...

Quote Rush Creek Reserve is made only in the autumn, as the diet of our cows begins to change from the fresh pastures of summer to the winter's dry hay. While Pleasant Ridge Reserve is aged many months in an effort to express the flavor complexity of our grass-fed milk, Rush Creek Reserve is designed to show off the richer texture of our hay-fed milk and the delicate ripeness of a soft, young cheese.

Like Pleasant Ridge Reserve, Rush Creek Reserve is made with raw milk, and the two cheeses are aged side-by-side in our ripening rooms, sharing the environment that gives our cheeses their characteristic savory flavors. Rush Creek Reserve is inspired by the French Vacherin Mont d'Or, and is bound in spruce bark, which gives shape to the soft round and imparts a sweet, woodsy flavor to the cheese. Combined with the savory flavors born from the rind, this gives the custard-soft paste a deep but delicate richness, reminiscent of beef broth or finely cured meat.


This is a real nice soft raw milk, washed rind, spruce bark wrapped spoonable cheese.  It's super soft, buttery and sweet...with just a bit of hay...but then a hazelnut finish (nice).  Some raw milk cheeses vary on the amount of "the barn" flavor they have...this is just a hint...and in nice balance with the entire flavor profile.  



The other one today is a truffled pecorino 

Quote

igourmet.com:

From the Italian island of Sardinia comes this raw sheep's milk cheese with black truffles. Unlike most truffled cheeses, the truffle paste is infused after Moliterno has been aged so that the cheese develops its own character before the truffles are injected. Though the truffles are only visible in the "veins," the truffle flavor permeates throughout the entire paste of this amazing cheese. During the aging process, oil and vinegar are applied to the cheese's rind to prevent weight loss.

Once cut, the dark paste oozes out of the crevices of the cheese like trickles of water from a craggy cliff. Both delicious and intriguing visually, this cheese is a show-stopper. Enjoy this pecorino with a big, earthy Italian red with enough muscle to stand up to the truffles.

  • Made from raw sheep's milk.

  Haven't tried this one yet...will sample it a bit tonight and then use it in the aioli in the scallop motoyaki.  It's got nice truffle veining...we'll see how it is!  It's really a fairly mild, slightly aged pecorino.  After trying it...it has a nice flavor for a middle aged cheese and the truffle were somehow just a hint, not overpowering for a truffled cheese (which is nice).  Nice flavor, nice character...but I can't help but think I would rather have a little more age on this cheese or a little less.



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2014 at 00:46

Dan,Happy New Year,

Phenomenal post and subject.

The French style fresh cow cheese with a bloomy White rind looks scrumptuous.

The truffle Pecorino: When I was in the Barbagia of Sardinia, there were some modernists who adding truffles and / or wild mushrooms, red chili peppers or even charcuterie to their cheeses.

However, real Pecorino Sardo is 100% raw sheep´s milk employing traditional methods dating back centuries. There is nothing better as far as sheep´s cheeses go.

Enjoyed tremendously as I am a cheese-a - holic ...

Have a Healthy, Successful and Fulfilling 2014.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2014 at 10:29
   Hi Margi, thanks for sharing your thoughts.  This is a Sardinia cheese (I added a bit more information on it in the post above).  I know that I mention that I would like more age, or less age on this cheese...but it still very much has it's own character...it's not a weakly crafted cheese by any means.  Also, the method in which they added the truffles was nice...just a slight hint throughout.  Visually it is striking...then you get just a wisp...it's kinda nice.  

   The Rush Creek Reserve was real nice...it's one of those cheeses that you think is good, then you have a little more and you discover other flavors/textures within...nice profile, nice balance...eats and feels real nice...and that hazlenut finish...I really enjoyed the finish.  Cheri, my wife, on the other hand didn't care for it as much.  She likes the lighter, fresher tasting young cheeses.  I didn't think this one was far outside of that realm, but there must have been something there.  She didn't hate it...only liked the others better.  

   But I think that is kind of what putting together a cheese plate is about.  Having some that you are very comfortable with...then stretching your boundaries a bit, with cheese you may not prefer by themselves.  Next time you visit those flavor profiles your memory kicks in and you move past your initial thoughts on the flavors of the cheese and take a new look at it.  

  Have a Happy New Years Day!

  Dan
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 August 2014 at 07:46
Cheese

cypress grove humboldt fog

st andre triple cream brie

roelli blue cheddar

parmigiano reggiano


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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 20 August 2014 at 20:59
Good stuff. 

I've had that Moliterno al tartuffo cheese.  It is really good stuff. I'm actually thinking it's probably one of my absolute favourite cheeses. That's saying a lot considering I'm a freakin' cheese head.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 06 March 2016 at 20:31
Aged Red Leicester shaved thin explodes with buttery caramel notes on the tongue.

Must be Aged to even consider.

And Poplar Grove Winery makes an amazing cheese called Okanagan Tiger Blue. Top a smoky, juicy grilled steak with a small slab and it will change your life

https://www.dairygoodness.ca/cheese/all-you-need-is-cheese/repertoire/cheeses/tiger-blue
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