My cheese is out of line!
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Cheeses and other Dairy Products
Forum Discription: A place to discuss cheeses and other dairy products in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3323
Printed Date: 26 March 2026 at 21:06
Topic: My cheese is out of line!
Posted By: gonefishin
Subject: My cheese is out of line!
Date Posted: 10 March 2013 at 19:16
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On Cheese Speaking only for myself, it can be so difficult keeping track of cheese. Cheeses that I've tried quickly get blended in and soon enough forgotten. Maybe it would be easier to keep track of what cheeses I've had, what I've liked, etc, if I was more knowledgeable on the subject. So, I am planning to post some cheeses here to try and keep track of what I have had. Please feel free to jump in and give your opinions...I wish I would have done this years ago! Dan ------------- Enjoy The Food! |
Replies:
Posted By: gonefishin
Date Posted: 10 March 2013 at 19:34
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No pictures of the plates, just a few of the cheese http://itscheese.com/cheeses/campodemontalban" rel="nofollow - Campo de Montalban  http://www.culturecheesemag.com/parmigiano-reggiano" rel="nofollow - Parmigiano Reggiano  http://www.sfgate.com/wine/article/Cheese-course-Fromage-lovers-adore-Italian-Brunet-3230027.php" rel="nofollow - Brunet  Reggiano is always a welcomed treat. Yes, we have had it many times...and it never gets old. The Brunet was really a joy, so glad I had the opportunity to try this cheese. I'll certainly be getting this one again. The Campo de Montablan was a little less impressive to me. It wasn't a poorly crafted cheese by any means, not at all. It was just a little one dimensional. ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 10 March 2013 at 19:43
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Dan, one reference I find invaluable is the World Cheese Book (Juliet Harbutt, editor in chief, DK Publishing, 2009).
While by no means the definitive cheese guide, it's the one that I learned the most from. It provides tasting notes, history, geographic local, milk source, etc. for 750 cheeses from all over the world.
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Posted By: gonefishin
Date Posted: 10 March 2013 at 19:50
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Thanks, the description sounds really good...I'll check it out.
------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 10 March 2013 at 19:58
| By the by, you might want to try Grana Padano. While Parmigiano Reggiano has gotten the lion's share of publicity, among Italian cheeses, Grana Padano is indistinguishable from Reggiano to most people. But it's considerably less expensive. |
Posted By: HistoricFoodie
Date Posted: 10 March 2013 at 20:11
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Something else to consider. As you develop your cheese preferences, see if there is a type that you prefer. Then look for others of that type.
Cheese are categorized several ways. One fairly common grouping is Fresh Cheeses, Aged Fresh Cheeses, Soft White Cheeses, Semi-Soft Cheeses, Hard Cheeses, Blue Cheeses, and Flavor Added Cheeses.
Within each category are sub-categories, in which the cheeses are defined by type of milk used, type of rind, how long it's been aged, etc.
Also keep in mind that the AOC, DOC, and PDO designations often refer to more than just geography. They sometimes include what the milk producers were fed and other factors which can effect flavor.
And you thought it was gonna be easy.
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Posted By: gonefishin
Date Posted: 10 March 2013 at 20:36
Hi Brook, great recommendation. I have had Grana Padano, it is certainly a nice cheese...not indistinguishable from Reggiano...but a real nice cheese.
Over the years I've found I've come to real adore a very wide variety of cheeses. I do crave nicely aged developed cheeses, but cannot discount a well crafted young cheese (which may be perhaps even harder to accomplish). My wife, Cheri, is starting to open up to various blues, but this has been a process. Soft, hard...semi-soft, etc, etc. I also like some flavored cheeses, but I tend to gravitate toward the ones that really prove to be of good craft. I will start paying more attention to labels, etc. I find it interesting how even in raw milk cheeses, the taste can vary from very easy to "of the barn". I can enjoy both...but never know what exactly I have in store for me if I pick a new cheese on milk type and process alone. Luckily, nearly all the places near me let you sample the cheeses before you buy. It certainly is an interesting and fun area of the food world, but isn't it all. ------------- Enjoy The Food! |
HistoricFoodie wrote:Posted By: Margi Cintrano
Date Posted: 11 March 2013 at 04:57
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Good Morning, Dan.
Firstly, thanks much for your lovely feature on an array of assorted cheeses and the photos to accompany.
I am going to also recommend a book for you, and a few links on cheeses in English ...
Tomorrow I only work until 16.00 hours and thus, shall more time; to upload my Cheese Photos from Italia ... and the north of Spain ---
I am a true cheese-holic; and today for example, had a small Provoletta with grape tomato slices, red onion, Prosciutto di Parma strips and orégano herb fresh sprinkled ... Under broiler, 5 minutes; and divino divino ... 1 slice of warm fresh out of oven rustic country bread ---
That was meal 3 ... I eat small portions 5 x a day ... Next is mini green salad and then, fresh strawberries in season ---
I shall provide some of our fotos and an interesting anecdote about a young couple, who relocated from London to Cantabria, in northern Spain; and are producing their own CANATABRIAN BRIE cow variety cheese ... it was amazing; as they were introducing their product at Madrid Fusion.
They had given me a cheese to take home !!! It did not last very long !!!
 We loved it --- very rich and creamy --- much creamier than imported French Brie ! French Brie is much creamier in NORMANDY, FRANCE !!!
I shall provide the fotos I took in January ---
Kind regards.
Marge.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 11 March 2013 at 05:05
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Brook and Dan,
Designations of origins, are much more than just a place; they represent the traditions, the character of the people, the celebrations, the history, the aromatics, the typography & geography, the history, the culture of a land and its people ...
I am pleased that the book, Brook recommends is on this wave length !
 Sounds like a lovely book selection too ... I believe I may have it --- I have so many books on cheese; need to make a list now ... what we have here in Madrid and what we have in Puglia ---
I also have another wonderful guide on cheeses ... I shall have to provide name later --- I do not remember exact title / It covers The Mediterranean Cheeses of FRANCE, IBERIA, GREECE, ITALIA, MALTA, TURKEY and A few of the other European nations: Belgium, Switzerland, Austria, Holland, Ireland, UK, and --- Germany ---
THE SPANISH CHEESES: many Galician and Asturian cheeses are wrapped in leaves and left in caves to cure ( age ) ... the smoking process in Lugo, Galicia and Vitoria, Pais Vasco is still done in the traditional manner --- with logs ...
Thus, it is quite a tour gastronomically for lovers of cheese ...
Kind regards. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: pitrow
Date Posted: 11 March 2013 at 08:54
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I've been on a mizithra kick lately. It's a greek cheese, semi-soft, white, on the salty side, made from goat milk. A simple sauce of browned butter with some mizithra and parmesan over noodles (typically I use farfalle or fettuccine), is fantastic. Can't get enough of it. Anyway, I love just about all kinds of cheese. Not a huge fan of the blue cheeses, but other than that I really haven't met a cheese I didn't like. ------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Posted By: HistoricFoodie
Date Posted: 11 March 2013 at 09:23
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I wonder if different producers make it differently, Mike? I found mizithra to be rather bland and tasteless.
In your sauce, for instance, based on my experience the mizithra would provide a creaminess, and be a carrier for other ingredients. But the flavor is coming from the parmesan.
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Posted By: pitrow
Date Posted: 11 March 2013 at 09:51
I'm guessing so. After doing a bit of research this morning I'm thinking the stuff I have locally is aged mizithra. It's very salty compared to other cheeses, though beyond that and a sort of "creamy" flavor/texture, you're right there's not a whole lot of flavor to it. Still I enjoy snacking on it while I'm waiting for the butter to brown and the pasta to cook. from wikipedia:
I'm guessing the stuff I get at the store is closer to the Xynomyzithra, though it's not sour or if it is the saltiness hides it. And it's not very hard. It's very soft and crumbly compared to other cheeses, though it is grate-able. I'll have to pick up another package and take a closer look at it. ------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Posted By: HistoricFoodie
Date Posted: 11 March 2013 at 10:17
| That's probably the difference. It's been awhile, but what I had was likely the fresh version. |
Posted By: Margi Cintrano
Date Posted: 12 March 2013 at 11:52
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Dan,
This is aged cured Reggiano Parmesano ready for the plate ... D.O. Parma, Emilia, Romagna ...
All one needs is the pasta, the oven warm bread and a good glass of red wine !
Great thread.
Margi.
Photo Courtesy: Margaux Cintrano.
 ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 12 March 2013 at 14:48
That is such a treat! Permesano Reggiano is certainly a top example in its category, no doubt! Wonderful picture ------------- Enjoy The Food! |
Posted By: pitrow
Date Posted: 13 March 2013 at 08:48
It's not real easy to find here in the states but another favorite of mine is Leyden (sometimes spelled leiden).  It's a Dutch cows-milk cheese made with cumin seeds. Similar in taste and texture to Gouda (not the waxy, fake smoke flavored 'Smoked Gouda' you get in stores here) but the cumin seeds send it over the top. My absolute favorite breakfast is a couple slices of toast with butter and leyden. ------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Posted By: gonefishin
Date Posted: 02 April 2013 at 21:39
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Spanish Cheeses Okay...time for some more cheeses. I'm going to be making some paella tomorrow, so I figure I wanted to stay in the region of Spain with the Cheeses to follow dinner. Queso de Cabra Garrotxa  queso Manchego el Trigal  Ibores raw goats milk cheese, Manchego 6month raw milk and Campo de Montalban cow/goat/sheep Cheese  While I did taste them all before buying, I'll give them a better tasting tomorrow... ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 02 April 2013 at 23:19
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Dan. Thank you for sharing. Pleased to know Spain is exporting more cheeses to USA. I am a big fan of goat cheeses. Your Ewe milk Semi cured Manchego is young.
The tri mix is semi cured meaning not aged two years or 18 mos. I just bought somr cheeses from Canary Islands and Cadiz .. I will post photos at wkend. I am sure you shall enjoy your selection. Look forward to your tasting notes. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 03 April 2013 at 06:54
The Manchego 6month is young, they had a variety of Manchego of different ages. This particular Raw milk Manchego fell in nicely with the flavor profile of the other cheeses...I didn't want too similar of flavors competing. Like I have mentioned before, I do like the deep complexity of a well aged cheese, but I am also starting to think making a complex young cheese may be more difficult. We're lucky that we can get so many quality items from around the globe in this area. But even with a very good selection of ingredients at our hands, I have not seen many Spanish cheeses that are aged 18month+ like I do for cheeses from other countries. Even In Chicago...the Spanish cheeses you find are of quality and of origin (actually most are the same you find here), but they aren't well aged. http://www.cheesefromspain.com/CFS/Guide/chestab1_I.htm" rel="nofollow - Spanish Cheese Guide ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 03 April 2013 at 07:43
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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. |
Posted By: gonefishin
Date Posted: 03 April 2013 at 07:52
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  with little to no benefit over what you can find down here.------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 03 April 2013 at 22:50
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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.
Best regards. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 04 April 2013 at 09:06
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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! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 04 April 2013 at 09:16
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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. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 14 April 2013 at 05:08
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Dan,
Cádiz, Andalusia Designation Aged Goat Cheese ( 18 months ) with Rosemary Rind ... CALLED BUCARITO ...
Photos Taken By : Margaux Cintrano PHOTO 1: PACKAGED
http://s1265.photobucket.com/user/Margcata/media/cadizgoatcheese-1.jpg.html" rel="nofollow">
 PHOTO 2: SLICED AND SERVED BOCARITO http://s1265.photobucket.com/user/Margcata/media/2013-04-02201101.jpg.html" rel="nofollow">
 PHOTO 3: Quite a delicacy ... SERVED WITH BASQUE GREEN CHILI PEPPERS ... http://s1265.photobucket.com/user/Margcata/media/2013-04-02201822.jpg.html" rel="nofollow">  Margaux Cintrano.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 16 April 2013 at 13:51
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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 ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 16 April 2013 at 14:00
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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. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 31 December 2013 at 20:50
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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...
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
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.
------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 01 January 2014 at 00:46
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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. Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 01 January 2014 at 10:29
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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 ------------- Enjoy The Food! |
Posted By: gonefishin
Date Posted: 19 August 2014 at 07:46
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Cheese cypress grove humboldt fog st andre triple cream brie roelli blue cheddar parmigiano reggiano  ------------- Enjoy The Food! |
Posted By: AK1
Date Posted: 20 August 2014 at 20:59
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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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Posted By: Percebes
Date 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 ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |