L’Amuse Brabander goat gouda this weekend- smooth like butter.
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I’m in Leh in Kashmir and like a lot of Northern India in the Himalayas there’s a big Tibetan population so a lot of Yaks cheese.
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Even in France, it’s not common to see Comté over 20 months in craft cheese shops. We bought ours in food expo, directly sold by the producer. Usually the oldest one (40 months +) is exceptionally rare, 30 + would be gone after the first day. Only the 24 month would be left if you go the second or the third day of expo.
I never tried the Sorvina di Bufala, and this idea of serving with Bovril! I guess the similar product in France is Viandox.
Hubby bought some Swiss cheese - Tête de moine, so good we finished them instantly when he got home.
- 3,82 € for 148 g (25,8€/kg)
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One of my favorite cheeses.
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I think I bought a 4-year Comte at Marie-Anne Cantin the last time I was in Paris - her shop specializes in Comte, right? I visited a lot of fromageries but that one really stuck out for the quality and selection of Comte.
Great to know that. Actually people here rarely talk about the AM Cantin shop, it seems to have a better international reputation than local.
Laurent Dubois (MOF) which we frequent, stocks with best Comté you can find in town.
Some of the best cheese shops in Paris: http://www.lexpress.fr/styles/saveurs/les-dix-meilleurs-fromagers-de-paris_1719820.html#comments
Do you own a girolle? If yes, does it worth the investment?
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I do not, tho I think my mom used to have one. It’s probably only worth it if you eat that cheese all the time.
Yeah, I guess one can always try to use a knife to achieve this effect.
A piece of Swiss Alps on my plate. eur.20/kg. This wedge costs eur.8
Organic, unpasteurised cheese coated with hay, grass and blossoms. Very nice! You really taste all of that.
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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.
This piece more than 1kg is 19€, we got a good price buying from a co-op.
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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.
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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.
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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.
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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.
Creamy, runny, nutty.
Oozing fast i this warm room
Semi hard
Another semi hard
“Bread of the month” from the windmill bakery near my house.
Bread porn
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Last cheese in Montreal. Look forward to eating French cheese when I get home!
Very creamy and soft but something is missing…
From this weekend. Chaource has a new label now (top right corner).
Half an hour later everything became a lot softer. 4 of them tried to run off. Now you know I usually use wax paper underneath.
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