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Jay Lake
Date: 2007-04-24 16:09
Subject: Cheesery
Security: Public
Tags:cheese, child, photos
We committed cheese at tillyjane's birthday party this past Sunday. I brought a few odds and ends, from the Rancho Lake cheese caverns, plus the_child and I went to Pastaworks and scored more.

Bleu de Basque
This is a sheep's cheese from the French Pyrenées. It's more mild and modest than many of its fellow blues, which makes it a good choice for inexperienced blue cheese eaters. (The mold factor on blue cheese can weird some people out, as can the very sharp taste of a robust blue.) I found it a bit firmer than most blues. A nice possibility for a basic or introductory cheese board, or for those not interested in overwhelming flavors. More here.

St. Nectaire
I got this cheese at New Seasons, unlike everything else on this board, in part because I was looking for Chimay Grand Cru cheese as a snack cheese for Rancho Lake, and they were out. The cheesemonger there recommended this St. Nectaire instead. The flavor was stronger than I expected, but it's a nice, serviceable cheese with lots of taste. It did not stand out for me, and I'm unlikely to try it again.More here.

St. Brendan
An Oregon goat milk cheese with a wine infusion in the rind, this has a somewhat strong tang. Not goaty in particular, but enough to put off some casual eaters. Nice, firm body, would be good on crackers. Somewhat reminiscent of Drunken Goat.

Pastor Picon
One of my favorite blues, and a repeat at the cheese board, this mixed-milk Spanish blue was previously discussed here. Yum!

I really only have two rules when buying unknown cheeses. Nothing with fruit infusions (personal prejudice, that), nothing from the family of cheese-that-smells-like-feet. That tends to include to those very soft, runny French and Italian cheeses, for example. Caruchon really pushed my boundary -- I found the odor skanky. the_child insisted we sample it while at Pastaworks, and she was right. On the tongue, this French sheep's milk cheese has a very different profile than it does in the nose. Tasty, almost warm in affect, with a deep, mellow richness. A bit more description here.

A semisoft cow's milk cheese from Switzerland, this is a nice, plain cheese with a good flavor. Used in a traditional dish of the same name, it could easily be served in sandwiches or on toast, not even noticed for an artisanl cheese. Some more detail here.

Fromage d'Affinoise
A good triple cream, though we usually get Pierre Robert given the choice. the_child asked for this one. Nice starter cheese for non-cheeseheads. This French cheese was previously discussed here.
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dinogrl: fruity
User: dinogrl
Date: 2007-04-25 00:33 (UTC)
Subject: (no subject)
I love sheep cheese. We went to a sheep dairy in The Outback and saw the process of the sheep being milked. The far off transfixed look the sheep have when being milked, well, it was seriously creepy and humorous at the same time. Very skiffy. The cheese itself wasn't baaad.
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la sirena dolce: baby cheese
User: lasirenadolce
Date: 2007-04-25 08:15 (UTC)
Subject: (no subject)
Keyword:baby cheese
so many cheeses, so little time. thank you for giving me the opportunity to use my cheese icon :)
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Jay Lake
User: jaylake
Date: 2007-04-25 13:21 (UTC)
Subject: (no subject)
Rind these parts, that icon would be a milking offense...
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la sirena dolce: grin
User: lasirenadolce
Date: 2007-04-25 18:18 (UTC)
Subject: (no subject)
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User: manmela
Date: 2007-04-25 08:54 (UTC)
Subject: (no subject)
I was at a party at San Diego Comic Con a few years back, and as usual at these sorts of things, there were too many people and not enough goody bags. More importantly the various platters of buffet food dotted around the room were empty by the time I got to the front of the queue.

Now at San Diego the time difference makes me grumpy, the climate makes me grumpy, trying to navigate the halls with 80,000 other people makes me grumpy, but most of all... being hungry make me grumpy.

After getting to my fourth platter with no more than a lettuce leaf left, I decided drastic action was needed, especially when I saw them bringing the cheese platter out, which indicated this was the last of the food. Worse still, where the Cheese was destined for already had a large queue.

So I dived at the waiter, and grabbed the largest lump of Brie I could find and then began to eat it, sans plate, almost like a mouse...although like one that hasn't eaten all day.

The entire queue saw this (probably also hungry and thinking "B*st*rd, I would have liked a slice of that Brie") and gave me some funny looks.

So I turned to my colleagues who were also looking aghast at me gnawing on this huge lump of cheese and said loud enough for the queue to hear "Oh... this is how we eat cheese in Europe"... which is of course a lie.

It didn't stop a few other hungry people from "going European" that night
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Jay Lake
User: jaylake
Date: 2007-04-25 13:22 (UTC)
Subject: (no subject)
You're not like us, are you?
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User: manmela
Date: 2007-04-25 14:00 (UTC)
Subject: (no subject)
I have issues, what can I say ;-)
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