Show some respect! This is not a cheese that only use grated on pasta or cooking but a real 30 month old Parmigiano Reggiano! So good that we kept cutting another slice and ate with yet another piece of bread.
Forgot to say, actually bought it in early June with other Italian stuff, but it was forgotten in the storage and no fridge!
So to confirm, at room temperature and sous-vide, the cheese is still very eatable though it was starting sweating a bit inside the plastic. Sorry cheese, I should have treated you better.
I finished a small wheel of a Vermont Creamery cheese called Cremont last night - it was VERY ripe and soft. Lovely grassy flavor with a great creamy texture. Tonight I just had a slice of 3-year white cheddar and a glass of chenin blanc for dessert.
We have several cheeses in the fridge that we are eating these days: the creamy Norman Petit Pont l’Evêque AOP from E Graindorge, Gruyère IGP from the French side, Bethmale by Jean Faup from the southern western Pyrénées, Abondance AOC from the Alps in Haute-Savoie and lastly Cru des alpes, also from the same region. All used also unpasteurised milk. All hard cheeses except Pont l’Evêque where is close to Camembert.
No cooking projects this weekend and I’m off to a tap-takeover beer tasting event shortly. I’ve been eating these for breakfast, lunch and snack. Turning off electricity tomorrow so no elaborate meals til I fook off.
By a trappist monastery, contains strong beer in it ("Isid’Or). Market stallholder says it’s goat’s cheese but I checked on the web which then stated cow’s milk. Still tastes good.
Brillat Savarin, finally! I would have liked to compare Délice de Bourgogne and this next to each other. Have had both a couple of times before but never at the same time. I prefer Brillat Savarin.
Aged goat’s cheese/Gouda is great and I won’t eat anything “Gouda” that isn’t. Found Betty Koster’s twitter site. They have some French cheeses (as seen on their site). Unfortunately, they are nowhere near me and they don’t ship.
I tried to check on Rodolphe Meunier, he got the title of Best Cheesemonger in France. I’m jealous of you, cannot find his cheese easily in Paris (except in a café).
Unfortunately around 50 euro / kg for better cheese is pretty much the going price at the better cheesemongers around here. How much is it around Paris for similar stuff?