Cheese... OMG I love cheese...
A FANTASTIC resource -- http://www.artisanalcheese.com/
To date, the best place for me to get some unique cheeses is at Whole Foods. The one nearest to me has an amazing selection. But I hate to buy a cheese I've never heard of. It's like a gourmet version of Russian roulette.
That website above has what they call a "cheese clock" which really helps eliminate any guess-work and allows me to narrow down my choices based on... whatever. It also suggests appropriate food and drink pairings.
Alton Brown (my culinary hero) also covered the subject in a way only he can.
I'll be attempting to make some home-made cheese in the future.
cheese + wine > *
did i stutter???
lemme repeat myself
cheese + wine > *
agreed... most people would give you the stink eye, but beer can be treated just "ritzy" as wines can be
Parents got back from France and Italy a couple of weeks ago. I'm swimming in Cheese and I LOVE IT!
If you had stuttered while typing that reply it would have looked something like this
cha cha cha ch... che... cheese ++++ wa wa wa w w wine > *** **** **** *
But sometimes I prefer beer to wine. Like now for example... I'm sitting in the office with some Fourme D'Ambert and crackers.
Photo of proof: ;)
While wine would be nice, I think an IPA would totally hit the spot.
check edited post ... revised with pic :thumbsup:
Aged gouda FTW
Damn that looks good joe... if you like cheese, you'll like this recipe for dinner... its really healthy too :rofl:
Boursin cheese stuffed chicken breast encrusted with crushed toasted macadamia nuts and a raspberry glaze
Crush and toast the macadamia nuts first... until golden but not brown... enough to make them tender, place in a bowl when done
Butterfly the chicken and stuff it with bourson cheese... one small box of the bourson should do 3-4 pieces of chicken. Hold it shut with a toothpick
Baste the chicken with some melted butter and roll the entire thing in the macadamia nuts, covering completely
Place in the oven at 400 if i recall correctly, for 20-25 minutes
When the chicken is in, use a 4:1 ratio of raspberry preserves to a white wine, preferably a light dry wine, pinot grigio will work fine.... It will also pair well with the dish. Cook that for 10 or so minutes until it gets loose and the wine burns off....
Serve and spoon the glaze on top
If you're not using this:
Then you're missing out.
hmmm... I'm dubious but I'd give it a shot.
cheese makes your booty squeeze
forever a cheesehead eh?
Joeski, If going to a boutique shop that specializes in cheese it's not a big deal to get a sample taste. They also might have small leftover ends/bits that they'll sell you for cheap to sample as they usually can't sell that little bit in a regular order.
My cheese list, haven't updated it recently for new items as I've just stuck with my favorites lately.
I've been getting into cheese a bit and have been working my way through the white soft cheeses, my personal favorites so here's my review on them.
I always initially eat cheese with baguettes from a good bakery, supermarket bakery brands are usually crap. I usually always buy from deli's or boutique stores for these kind of specialty items but a good place to start is the supermarket for the cheese. Once I determine if I like the cheese I'll use a cracker if no baguette is available.
For the fruit I like all the berries and melons, apples, banana, pear, plum, japanese pear, kiwi, mango, starfruit, persimmon and papaya . I tend to stay away from the larger citrus and pineapples.
I like all types of crackers but my favorite is an unsalted soda cracker.
I don't drink every time I eat but It's a common enough meal that champagne and wine come into play. I'm not so much a wine fan as a food fan.
Drink whatever label you like. I personally like labels from Stag's Leap and Chateau Ste. Michelle Winery's for both my reds and whites.
I'll do any of the champagne's but quality depending on the occasion.
White soft cheeses for use with the sweet to light crisp whites some examples are Champagne, Muscat/Moscat, Riesling, Rose, White Zin, Sparkling Ale.
-Brie De Meaux: 2004 French Champion Fruit/Crackers/Dessert/Baguette ***** (Excellent all-around Brie)
-Brie De Melun: Fruit **** (Nice with tart fruit)
-Brie De Nangis: Crackers/Fruit ****
-Brillat Savarin: Fruit ***** (Good cheese with tart fruit.
-Burrata: Veggies ***
-Chaource: Fruit/Pastries ***
-Coulommiers: Fruit ***
-Delice De Bourgogne: Triple Creme/Dessert/Fruit *****
-Explorateur: Triple Creme/Fruit ****
-Fromage D'Affinois: Double Creme ****
-Galet De la Loire: Double-Creme ****
-Herb de Affinois ***
-Jean De Brie: Triple-Creme/Baguette *****
-Jean Grogne: Triple-Creme/Chocolate/Berries ****
-Margaux de Brie ***
-Pico Affine: Dense Creme ****
-Pierre Robert: Triple-Creme ****
-President Brie ***
-Rouge et Noir, Brie: 2005 World Cheese Gold triple-creme *****
-Selun Bergkase: ****
-Saint Andre *****
-Vignelait: Berries ****
I've been into Prosciutto and Hot Sopressato for my deli meats. I like fresh cut versions of both, I'm not a fan of dry prosciutto especially. For the veggies I usually like the low fiber watery types, garlic or a firm low-brine large green olive like a cerignola. I'm not a fan of veggies so i'm not much help here. :)
White Soft cheeses for a light, dry white like a Pinot Blanc, Riesling, Sauvignon Blanc.
-Chavrie (Goat) **** Nice cheese, easy to find at the market
-Crotin de Champcol: ***
Dill Garlic Viking: *** Melted it over pastrami, a bit overpowering.
-Epoisses: Napoleon's Favorite. Stinky/Baguette *****
-Fromage De Savoie: Meat ***
-Livarot: Honey/Jam ***
-Maroilles: Fruit/Artisan Bread ****
-Pave D'Affinois: Bread/Jellies *** (I liked it with marmalade and a dark bread)
-P'tit Basque**** Awesome tasting, very nice in an Omelet or melted in a sandwich.
-Reblochon: Meat ***
-Saint Andre: Chocolate/Berries ***
-Saint Felicien: Veggies/Baquette ****
-Saint Albray: Meat/Artisan Bread ****
-Saint Marcellin: Veggies/Crackers/Meat ****
-Taupiniere (Goat): Veggies/Crackers *****
-Saint Nectaire: Nuts/Veggies/Grains **** (I tried this with macadamia and crushed pistachio)
-Saint Simeon: Brandy washed Brie *** (I like a regular brie better)
-Trou Du Cru: (Mini-Epoisses, same stink in a smaller package). ****
I like most all types of Blue cheeses but other than the stuff at your average supermarket haven't tried too many of these yet. I eat this with the previous food types, burgers and with the more gamey meats like lamb or venison.
The Wines I'd drink would be a medium bodied red. My favorite red is a merlot for nearly any option.
-Gorgonzola: Not my favorite ***
-Maytag Blue: Good stuff ****
-Mont Briac **** Ash Dusted/Creamy ****
-Saint Agur: Creamy/Medium sharp taste *****
-Stilton: Can't go wrong with this one ****
-Smokey Blue 2005 Best ****
-8 Year Aged: Carr Vally, WI (Cow) ****
-Gigha Pear (Cheddar & Creamcheese): Mull of Kintire, Scotland (Cow) ***
-Quebec Vintage (5 Year): Canada (Cow) ****
-Cotswold: Nice, great at room temp and in omelets ****
Abbaye De Belloc: France (Sheep)
-Three Little Pigs Foie Gras
Excellent list Fisch! Thanks for the input! Now I crave cheese.
you guys are really missing out...
Seriously, on the Celebrity Millennium (cruise ship) they have this high end restaurant (Olympic, I think). The Chefs du Range literally interviews you to pick your cheese course selections. They have cheeses like year old brandy soaked something or others. Stuff is like $300 per pound. It was amazing.
Can you imagine that I worked in a cheese shop ? and that the owner told me the first day "It's useless to sell something you haven't tasted before ? "
Weird cheese with weird things within
I took 20 lbs... At this time I was a fatty I didn't care about weight.
Now I allow myself a "Cheese dinner" once in a month.
A cheese dinner is a french thing. You buy 4/5 different cheese and you eat only cheese for dinner, with a bottle of wine and a piece of "Country bread"
Country bread (Dunno How to translate that)
I work in a cheese factory :D
My wife and I had a modified version of a cheese dinner. We added some salami and a few other cured meats to the meal.
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