Let’s talk Cheese.

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Message rennat42 P beers 5363 º places 205 º 17:31 Sat 4/16/2016 Originally posted by adnielsen I’m trying to get more knowledgeable about cheese. I started eating blue cheese for the first time in my life in the past month. So far I’ve had Jasper Hill Farm Bayley Hazen, Stilton, Point Reyes Blue, Salemville Vintage, and Mycella. Any other recommendations? As far as readily available goes, I can always count on Castello. Pretty mild and cheap. Maytag I think is overrated but still good. Brands that is.
Message StefanSD beers 2449 º places 57 º 17:33 Sat 4/16/2016 Recently I discovered a smoked blue, It is my new favorite. Try it if you can find it.. Also in the blue category don’t overlook, Gorgonzola, Roquefort, and Humboldt Fog. Gorgonzola is especially nice on pizza, blend it with fresh mozzarella, and a bit of Reggiano. Use only an Italian Gorgonzola, not the US stuff. Mix it 60% Mozzarella,30% Gorgonzola, and 10% Reggiano. Top it simply with thinly sliced tomato and fresh basil leaves. Humboldt Fog on the other hand is a snacking cheese. It has a more delicate flavor. Pairs very well with many wines and lambics. Pair it and serve on some good quality crackers. Roquefort is the reference standard of blue cheeses. Most american blues are based on that flavor profile though few really get it right.
Message rennat42 P beers 5363 º places 205 º 17:36 Sat 4/16/2016 Originally posted by StefanSD Gorgonzola is especially nice on pizza... I make a pizza that uses gorgonzola/mozzerella (30%/70%), thinly sliced pears, caramelized onions, grilled chicken, and walnuts that eats just fine. Also a Gorgonzola, grape, and pulled pork pizza.

Message StefanSD beers 2449 º places 57 º 18:33 Sat 4/16/2016 Originally posted by adnielsen Originally posted by HuskerTan Originally posted by StefanSD Gorgonzola is especially nice on pizza... I make a pizza that uses gorgonzola/mozzerella (30%/70%), thinly sliced pears, caramelized onions, grilled chicken, and walnuts that eats just fine. Also a Gorgonzola, grape, and pulled pork pizza. That sure sounds tasty ! Yes it does.I may try it.
Message SarkyNorthener beers 5200 º places 142 º 18:42 Sat 4/16/2016 Currently in my fridge I have: Cheddar Pepper corn cheddar Tintern Castillo Danish Baby bel
Message bartlebier beers 4526 º places 177 º 19:04 Sat 4/16/2016 All the trappist cheeses are a great starting point to explore the rich Belgian cheese world... Lots of unpasteurised and blue cheeses as well. A piece of Chimay cheese does not hold long in this household. Orval’s, true to style, is increasingly hard to get even in BE. Does Chimay cheese travel to the US?
Message StefanSD beers 2449 º places 57 º 19:18 Sat 4/16/2016 Originally posted by bartlebier All the trappist cheeses are a great starting point to explore the rich Belgian cheese world... Lots of unpasteurised and blue cheeses as well. A piece of Chimay cheese does not hold long in this household. Orval’s, true to style, is increasingly hard to get even in BE. Does Chimay cheese travel to the US? I have never seen Chimay cheese in a store, but it is easily available on-line. Orval Cheese is much harder to find. http://www.igourmet.com/shoppe/Chimay-Trappiste-with-Beer.asp? froogle&gclid=CJD5rNqxlMwCFQIOaQoddxQENw

Message bartlebier beers 4526 º places 177 º 19:33 Sat 4/16/2016 Originally posted by StefanSD Originally posted by bartlebier All the trappist cheeses are a great starting point to explore the rich Belgian cheese world... Lots of unpasteurised and blue cheeses as well. A piece of Chimay cheese does not hold long in this household. Orval’s, true to style, is increasingly hard to get even in BE. Does Chimay cheese travel to the US? I have never seen Chimay cheese in a store, but it is easily available on-line. Orval Cheese is much harder to find. http://www.igourmet.com/shoppe/Chimay-Trappiste-with-Beer.asp? froogle&gclid=CJD5rNqxlMwCFQIOaQoddxQENw During our last trip through WI/MI I really wanted to try more US local cheeses, but the prices even at the source in cheeseland WI seemed so much more prohibitive than I’m used to in BE/DE... Is local "craft" cheese seen as upper echelon luxury good?
Message ContemplateBeer beers 2092 º places 154 º 20:22 Sat 4/16/2016 I can buy Chimay cheese at a number of stores in Louisville... Had this the other day, and Urquell did not complement it well: http://www.cheese.com/cotswold/ I still have about half the chunk left; any pairing recommendations?
Message StefanSD beers 2449 º places 57 º 20:29 Sat 4/16/2016 Originally posted by bartlebier Originally posted by StefanSD Originally posted by bartlebier All the trappist cheeses are a great starting point to explore the rich Belgian cheese world... Lots of unpasteurised and blue cheeses as well. A piece of Chimay cheese does not hold long in this household. Orval’s, true to style, is increasingly hard to get even in BE. Does Chimay cheese travel to the US? I have never seen Chimay cheese in a store, but it is easily available on-line. Orval Cheese is much harder to find. http://www.igourmet.com/shoppe/Chimay-Trappiste-with-Beer.asp? froogle&gclid=CJD5rNqxlMwCFQIOaQoddxQENw During our last trip through WI/MI I really wanted to try more US local cheeses, but the prices even at the source in cheeseland WI seemed so much more prohibitive than I’m used to in BE/DE... Is local "craft" cheese seen as upper echelon luxury good? Good cheese in America is not cheap, on a weight adjusted basis its one of the most expensive foods you can buy. Not sure if I’d call it upper echelon though. I think that most middle class people can, and do, work it into their grocery budget.