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Post by imec on Oct 10, 2009 16:05:25 GMT
I acquired some Gorgonzola as well as a surface ripened soft cheese from Quebec last night.
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Post by rikita on Oct 10, 2009 18:46:27 GMT
well feta is only cheese from goat or sheep milk made in greece, the one i have is turkish, and i think from cow's milk (or goat, not sure now).
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Post by auntieannie on Oct 11, 2009 11:22:09 GMT
I had some "reblochon" to hand, but it's all gone, now.
I don't remember what is in the fridge, apart from the fact there are about four different cheeses and one of them is "cooking" cheddar. (better if I don't remember as otherwise I will eat it).
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Post by Deleted on Oct 16, 2009 11:15:10 GMT
My cheese fortune has grown, although some are just small bits now:
cantal, parmesan, tomme noire, cabécou, fresh goat cheese, camembert, mimolette
Why then am I craving munster?
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Post by Don Cuevas on Oct 16, 2009 18:31:16 GMT
Mild Cheddar, Reggianito, Danish Blue, queso panela (boring, spongy stuff), Precious brand mozzarella, and a few slices of American type cheese food, for burgers and grilled cheese sandwiches.
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Post by auntieannie on Oct 16, 2009 18:37:33 GMT
I just added a big dollop of cream cheese to my "cream of parsley" soup. It greatly improved it.
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Post by imec on Dec 13, 2009 19:37:18 GMT
(if we already have a thread such as this, I'm ok with having this first post moved - I looked and couldn't find it)Please post your memorable cheese experiences in the thread. I wrote about this cheese recently in my Quebec Dining post. It's called Le Secret de Maurice and is made by La Maison d'affinage Maurice Dufour in the Charlevoix region north of Quebec City. I've never had another cheese like it. After bringing to room temperature, you cut a lid out of the top and inside is the most wonderful creamy liquid I have ever experienced - spoon it onto your favorite bread or cracker or be real decadent and eat it like soup - sensational! 
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Post by fumobici on Dec 13, 2009 19:56:41 GMT
Cheese experiences? Can't think of cheese in those terms but I did have a nice wedge of St. Andre last week that was probably near poisonous towards the end. And delicious too. Affiné? Chacun a son gout.
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Post by Deleted on Dec 13, 2009 20:58:31 GMT
There was indeed a cheese thread somewhere, but it is high time to start a new one. Imec, your experience is almost identical to a raclette, one of the most popular winter group meals in France. The whole cheese is melted little by little and poured onto bread, boiled potatoes and whatever else seems suitable.  |
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Post by fumobici on Dec 13, 2009 21:27:38 GMT
As they say in the Mexican restaurants, watch out, hot plate! I think of raclette more as Swiss, maybe equally both?
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Post by Deleted on Dec 13, 2009 21:32:07 GMT
I 'm almost positive I could forgo meat for cheese. Those both would do me in.I get into a near panic if there's no cheese in the house.
I made a risotto with Amish gorgonzola recently that I am maybe going to post,was heavenly.
(I'm sure there's a cheese thread about here somewhere)
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Post by bixaorellana on Dec 14, 2009 1:05:24 GMT
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Post by imec on Dec 14, 2009 5:12:58 GMT
Imec, your experience is almost identical to a raclette Although raclette is melted (i.e. heated) no? This cheese I am speaking of is liquid at room temperature. |
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Post by bazfaz on Dec 14, 2009 8:09:55 GMT
Mont Dore is in season now. Because of cholesterol problems I am not supposed to eat cheese. I am asking our doctor for a medical exemption in the case of Mont Dore.
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Post by auntieannie on Dec 15, 2009 18:03:48 GMT
Raclette is Valaisan (Swiss) and we've got the AOC to prove it!  Imec, if you leave a vacherin mont d'or to mature properly, you can do the same! mmmmmh! |
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Post by lagatta on Dec 15, 2009 20:13:39 GMT
Yes, I checked several sources and all, even the French ones, say Raclette originated in Valais, though the practice of melting cheese was common in several Alpine regions.
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Post by bazfaz on Dec 15, 2009 21:23:08 GMT
The supermarkets here in southwest France are full of raclette cheese, raclette meats and raclette equipment.
We stayed in the Valais a couple of summers ago and had a great raclette evening.
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Post by fumobici on Dec 16, 2009 2:38:08 GMT
Sacrilege to follow: I like the French raclette cheese better  I'll even use it in omelettes and sandwiches. There I said it. |
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Post by imec on Dec 20, 2009 17:58:22 GMT
Last night's cheese...  |
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Post by bazfaz on Dec 20, 2009 18:40:27 GMT
Our Sunday market had almost no stalls because off the cold weather. The only thing I could buy was some very tangy Salers cheese.
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Post by cristina on Dec 21, 2009 0:20:02 GMT
imec, how was the flavor of your Le Secret de Maurice? Was it sharp or mild? And in your last cheese picture, your accompaniment was dates? Prunes? And figs, perhaps? Today, I picked up a wedge of D'Affinois and one of Morbier. The latter is youngest daughter's (aka the pickiest eater on earth) favorite. Although she simply calls it "stinky cheese." I also picked up a Vermont Cheddar from a small producer and am anxious to try it. Especially as it is not orange.  |
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Post by imec on Dec 21, 2009 1:52:46 GMT
cristina - le Secret is very delicate. The accompaniments to last nights cheese were Mejdool dates and dried Calmyrna figs - both from California.
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Post by hwinpp on Dec 21, 2009 3:16:09 GMT
I have no clue what cheeses exactly both Cris and Imec are talking about but I'd go for the orangy one and the blue cheese.
I'll be getting cheese tomorrow. Probably just camembert and a blu.
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Post by imec on Dec 21, 2009 3:20:58 GMT
HW, if you look at the OP in this thread, you'll see "le Secret de Maurice" an amzing cheese I te in and brought back from Quebec. It's texture at room temp is like thick cream - mmmmmmm!
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Post by hwinpp on Dec 21, 2009 9:55:33 GMT
Ah yes. Thanks for reminding me of looking at the OP. I only read on from where the page starts again automatically. Tend to lose perspective then.
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Post by Deleted on Dec 21, 2009 11:45:02 GMT
Ah yes. Thanks for reminding me of looking at the OP. I only read on from where the page starts again automatically. Tend to lose perspective then. |
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Post by Deleted on Feb 16, 2010 20:41:18 GMT
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Post by bixaorellana on Feb 17, 2010 2:48:03 GMT
It's hard not to think of an entire country in the throes of colorectal stoppage after viewing those pictures.
(don't blame me -- Don Cuevas got me started)
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Post by imec on Feb 17, 2010 14:43:58 GMT
These pics make me want to move to France - forever!
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Post by Deleted on Feb 17, 2010 14:46:04 GMT
And I didn't photograph most of the "industrial cheese" aisles where you could have seen La Vache Qui Rit or Boursin.
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I'll even use it in omelettes and sandwiches. There I said it.
