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One cheese to rule them all

Discussion in 'Social Life, Food & Drink, Travel' started by Don Carlos, Jul 14, 2010.

  1. Britalian

    Britalian Well-Known Member

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    Sicilian Pepato takes some beating for me at the moment.
     
  2. Cary Grant

    Cary Grant Well-Known Member

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    Low temp in the oven for just a bit. Not unlike baking a brie... just not that hot/long. Then just remove the top and serve. That's the way they intended it.

    [​IMG]
     
  3. itsstillmatt

    itsstillmatt Well-Known Member

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    The wild and the pure.
    

    That is a lovely pic. Does it work if you don't have the whole round?
     
  4. Cary Grant

    Cary Grant Well-Known Member

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    I'd suppose you could... perhaps foil the open end, put it in a small pie plate etc. It'll run all over pretty quickly.
    They never sell them cut FWIW. And they have them at Cowgirl over the holidays. They usually start showing up in stores in later November and hang around until about now. At least here, anyway.



    I'm guilty of eating most of one recently :embar:
     
    Last edited: Feb 9, 2012
  5. mgm9128

    mgm9128 Well-Known Member

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    I only got half a round. Ill definitely be buying more in the future. I imagine the spruce wood it's aged in gives a lovely aroma once baked.
     
  6. Cary Grant

    Cary Grant Well-Known Member

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    M- which shop sold it to you cut?
     
  7. itsstillmatt

    itsstillmatt Well-Known Member

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    Uh oh. Is somebody going to get their Challer hocked?
     
  8. Cary Grant

    Cary Grant Well-Known Member

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  9. mgm9128

    mgm9128 Well-Known Member

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    Darien. They cut a wheel in half for me to taste and just wrapped one piece up.
     
  10. Cary Grant

    Cary Grant Well-Known Member

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    Here's the wheel we had over the holidays:

    [​IMG]
    [​IMG]

    I kept it aging (slowly if any, under glass, ~50 degrees) about two more weeks after purchase, before use.
     
    Last edited: Feb 9, 2012
  11. sega18

    sega18 Member

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    It's all about the Humboldt Fog.
     
  12. Kid Nickels

    Kid Nickels Well-Known Member

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    I do like the Humboldt Fog! Got some more Beecher's Flagship Reserve the other day but I'm saving it for the weekend... soon!
     
  13. alexg

    alexg Well-Known Member

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    I tried the regular flagship the other day, it's good stuff. Not a huge fan of their macaroni and cheese though, but that might be because I make a similar one that's way better.
     
  14. Cary Grant

    Cary Grant Well-Known Member

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    I really appreciate Cypress' whimsy in naming their cheeses... sure, Humboldt is foggy... but it's also a nod to the area pot head history.
     
  15. Kid Nickels

    Kid Nickels Well-Known Member

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    as soon as it becomes legal we'll be seeing some very interesting cheeses indeed!
     
  16. kwilkinson

    kwilkinson Well-Known Member

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    CG, aren't you in the Twin Cities? How the hell do you procure such an endless supply of dericious cheeses?
     
  17. Cary Grant

    Cary Grant Well-Known Member

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    Heart of dairy-land, bro. About 200 makers within a couple hundred miles so sourcing is nearby.

    The cheese shop scene is meager with a couple of exceptions:

    Surdyk's in Minneapolis is pretty brilliant. It's not Neal's Yard but they maintain a broad and well-cared for selection. It's on the far side of the city from me but I make time for it.
    France 44's shop is #2. Small selection but again well-cared for and knowledgeable staff. They have a second much smaller shop nearer my office that's good for a quick hit.

    Then there are a couple of others. One local grocery maintains, uh MAINTAINED a pretty good selection but of course it's not cut to order and the quality has nose-dived of late.

    I can source some things from my friends restaurant when they order.

    Beyond that I order online from Artisanal or occasionally Murray's in New York.


    If I can get the caysh together and stars align, I hope to open my own place. (Because I'm out of my mind).
     
  18. Cary Grant

    Cary Grant Well-Known Member

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    Ascutney Mountain. A very fine alpine style from Vermont:

    [​IMG]

    Stichelton (aka true Stilton)
    [​IMG]
     
  19. Cary Grant

    Cary Grant Well-Known Member

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    Speaking of Stichelton... seriously good eats:

    Roasted red pepper, carrot & tomato soup with crumbled bacon, crumbled stichelton and a bit of shredded apple.
     
  20. Cary Grant

    Cary Grant Well-Known Member

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    A couple from this week. The goat Gouda was unremarkable. The Petit Espelette was passable, especially with quince.

    [​IMG]
    [​IMG]
     

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