Found myself browsing the Trader Joe’s cheese section this morning. It’s not my favorite place to buy cheese, but I gave this little piece of sheep’s milk cheese a try. We really enjoyed it. Rich, smooth, and a bit of funk.
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Interesting that there’s an instruction for how to eat the rind or not. I don’t think we have it printed on the label like that here. I tend to eat the rind (except the Savoie below).
A few new ones to me. Ate a bit of all 4 with my own sourdough just now.
Very soft and creamy
Mushroomy and creamy but “blue” taste is mild.
The rind is extremely strong smelling, even for me. Once removed it’s rather nice.
Nutty and flavourful
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Oh, how I adore those little Rocamadour!
Try them warmed and slipped over a green salad with a vinaigrette.
Heaven!
Too late! We ate all 3 little rounds on bread.
Next time.
I adore La Tur - it’s good when it’s on the young side, like you had it, but I like to let it ripen fully so it’s nothing but ooze. SO DELICIOUS.
Two new to us treats…the Timanoix is extremely deep and the walnut flavor is pronounced. I think I like it, but it might take another taste or two to be sure. The cheddar was very good.
I think I like it already! Good find. I have never seen it.
My 2 runny ones today:
You wouldnt know who the producer is, by any chance? Reason for asking is that Google doesnt find a helpful mention of it (although I do see two pages dealing with its calory count).
With not being able to find it, I’m guessing the name must be branded for whereever you are in the world.
John, not sure. Here is the back label. From the link, looks like it could be one of the five listed makers in this group.
Farmhouse
(http://www.farmhousecheesemakers.co.uk/cheesemakers/batch_farm_cheesemakers/)
My WF had a new shipment from Cowgirl Creamery. The Mt Tam is one of my favorites. The Devil’s Gulch is new to me. We will try both for happy hour tonight.
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the Mt Tam is glorious.
We don’t get much Cowgirl out here in the East, but they sure make nice cheeses.
Lovely cheeses for this weekend: 4 are unpasteurised, the Chimay Le Poteaupré isn’t.
This one I had to let it sit for 2 hours
The pasteurised version is easily available, but not this one.
Lovely as is, but can I “age” it for a while longer without ruining it? Excess moisture would be a concern.
Like all Chimay cheeses
Found another unpasteurised Brie de Meaux
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Another happy cheesy weekend 
Interesting that it’s hard to find tiny country farm’s cheeses from Belgium. They do exist, and this is the maker, here.
A soft and mild blue. Same people who make it (info
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Belgian cheese? The only one I know with any confidence is “Passendale”. Creamy, mildish, semi-hard. Named after the West Flanders village where its made.
That’s probably the most known cheese they export. Most other ones remain in Belgium or the area where they are made. Chimay monastery makes some nice ones, too.
Next time you are in Flanders do check the small shops in the countryside.
Sometimes I find a nice blue cheese called Achelse Blauwe, from near the Trappist brewery Achel. (descriptions here). It’s really nice, but I still prefer Stilton. Brought it to my regular pub to share with some favourite employees there just this past thursday, actually.
Will do some research. I’m going over in May for a couple of days to do some photography for my next book. Will be staying at Ieper, then a couple of days in Pas de Calais/Picardy.
Are you and the missus ever going to grace Berlin with your presence, say – during the summer months?
You never know! So many places, so little time.
Jan has visited but it was only for work when she was the UK member of a Europe-wide team in the company. Got to see the main sights though.
I’ve tried to look up some addresses for you. This site, albeit not in English, has names and addresses of all cheese specialists for the whole of Belgium. If you are driving you could swing by or make a little detour getting to a cheese shop on your route. Otherwise a visit to a big(ger) Carrefour or Delhaize will do in a pinch. I usually hit those supermarkets and have had luck picking up some new cheeses when pressed for time.
