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One cheese to rule them all

Cary Grant

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Originally Posted by culverwood
Is Valedon the same thing as Picos de Europa - Cow's milk blue cheese covered in vine leaves.

Yes- same thing. Not vine leaves, however, if done traditionally, it'd be Sycamore/Plane tree leaves.

It's not as intense as Cabrales.
 

erictheobscure

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PierreRobert.jpg


This stuff is pretty incredible.
 

KObalto

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Originally Posted by KObalto
Stupid me, I thought that since the raw milk cheese ban was partially lifted, you could get it here now. Since it is aged less than 60 days, it is still generally illegal here although this site claims to have the real thing here in the States:
http://www.dibruno.com/Detail.bok?no=642


Well, I finally ordered from DiBruno's and the cheese showed up at the office today. Sadly, the Epoisses is pasteurized but I also scored a raw milk Stichelton and a raw milk Keen's cheddar. I can't wait to try them although they are meant to be a prelude to Xmas dinner.
 

Szeph el raton

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I love nearly every cheese and I could eat Raclette or Fondue every month. But I have to say my favorit cheese is a nice aged Gruyère.
 

indesertum

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epoisse -> holy **** ****. it was seriously so intense. the person cutting a sample had to look away every 5 seconds. i could still taste it the next day

any books you guys recommend? need something to help navigate the local cheese selections
 

Kid Nickels

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Pont-l'Évêque, St. Andre, Roaring Forties, St. Marcellin, Vernier, Humboldt Fog.... so many good cheeses....
drool.gif
 

Cary Grant

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A really fine cheese board we put together Saturday evening:

All goat cheese board: Cyprus Grove's Purple Haze (fresh cheese with lavender and fennel pollen), French Pyrenees Caprinelle and Garrotxa.
Medjool dates, a purÃ
00a9.png
ed carrot/almond soup with creme fraiche and baguette, sliced thin and grilled on one side in olive oil.
 

ChicagoRon

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Sounds Great CG - but where you are you should have access to Capriole which is >>> Cyprus Grove IMO. Seems like a good excuse to do a taste test!


For me, I have a current obsession with Pave du Norde. It's exquisite.
 

Opermann

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My friend lives in Paris and can get a big hunk of Roquefort for like $5 at the local market. So jealous. I'm partial to Italian cheeses like Parmesan Reggiano & Pecorino Romano. Or whatever's on sale at Whole Foods
smile.gif
 

itsstillmatt

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I had a bad Montgomery's Cheddar today. Too young, no crystallization. Sad.
 

Cary Grant

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Originally Posted by ChicagoRon
Sounds Great CG - but where you are you should have access to Capriole which is >>> Cyprus Grove IMO. Seems like a good excuse to do a taste test!


For me, I have a current obsession with Pave du Norde. It's exquisite.


Cheers Ron- Capriole fresh is very good, very clean tasting. But Purple Haze is such a unique flavor combo... and the folks at Cyprus really are a good bunch.

Trivia: Cyprus was purchased by Emmi Switzerland in August. Some decried it as a local sell-out but all indications so far are that it provided the capital they needed and the product has not decreased in quality.

Ron: Have you had anything from Prairie Fruits in Champaign? Moonglow is onteresting.

http://www.prairiefruits.com/content/1044
 

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