If there's one more aged gimme!
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food-bev Grilled Cheese Thread
- Thread starter dragonsfire
- Start date
I've had cave-aged gruyere from my spot here w/ the cannoli ... excellent!
Every store near me is a farm that uses goat milk. http://www.goldinartisangoatcheese.com/our-cheese/
You have good cheese around you there CS. Goat's milk cheeses are great. Most people's minds don't go beyond chevre with goat cheese. Really a fault of "goat cheese" branding.
I like that stinky ass cheese my family brings Mexico. Man that stuff is funky but so good, I don't recall the name just the smell. Crumble that shizz on everthing..
ColdSmoke said:
the top 4 I would be all over like stink on cheese. ^
Another really good goat is Humboldt Fog and easy to find.
Rogue Creamery in Grants Pass has amazing cheese if you haven't tried it. I cloned their P. Roqueforti from the rogue river blue and the flora nelle and have some really nice surface ripened blues aging right now I made using it.
Cellars At jasper hill in VT make and age crazy good cheese, always recommend their harbison
I prefer raw milk surface ripened cheeses the best, they tend to be really creamy when fully ripe.
Does baked count instead of grilled?
ATM ive got a loaf of french bread in the oven with a little German ham, 2 slices of Danish tilsit, 2 slices of Finnish havarti and 2 slices of Adams Reserve NY extra sharp cheddar per sandwich (2). Not my favorite cheddar but i can get it at a really good price. The havarti and tilsit though are very tasty.
This is gunna be gooooooood!
ATM ive got a loaf of french bread in the oven with a little German ham, 2 slices of Danish tilsit, 2 slices of Finnish havarti and 2 slices of Adams Reserve NY extra sharp cheddar per sandwich (2). Not my favorite cheddar but i can get it at a really good price. The havarti and tilsit though are very tasty.
This is gunna be gooooooood!
Mmmmm cheeeeeeeesy!!!
That's a good mix. Cheddar is a bit oily for gc itself but tastes so good.
Ashen said:
Well im going to try some of the Emmi Kaltbach today. I will get the gruyere for sure and probably the Le Cremeux too. Its just went on sale today at a local market.
http://www.emmiusa.com/products/kaltbach/le-cremeux/
http://www.emmiusa.com/products/kaltbach/le-gruyere/
Ive never had either before but they sound tasty.
BTW i tried a cheddar from New Zealand the other day. At first i thought it tasted a little "off". The odd flavor went away though after a day or so. Overall it is quite good but not outstanding. Just slightly salty for my tastes when it comes to a cheddar. The English cave aged i got was better and i still haven't found one i like better. I found some Cabots cloth bound cave aged to try. Hopefully i can pick it up today too.
Well worth a try though. Some people might REALLY like this one. The flavor does grow on you a lot..
http://mainlandcheese.com/product/mainland-vintage-cheddar-cheese/
Gruyere is nice.
My fav cheddar is this coastal crystal cheddar, but its no longer available were I am. If you can get it try it.
My fav cheddar is this coastal crystal cheddar, but its no longer available were I am. If you can get it try it.
This is the English cave aged cheddar i got. So far i have not had better. Flavor, texture and those little calcium crystals really make this a great cheddar.
https://www.sidwainer.com/product/krystal-pure-cave-aged-cheddar
Some of the upper end Cabots are supposed to be excellent too. Their slightly cheaper Alpine White Cheddar is amazing although its almost hard to call it a "true" cheddar. It has a hint of Swiss and Parmesan going for it too. Cabots cloth bound and Artisan get very high marks but i cant find the Artisan locally. At over $20/lb i cant really afford a "cloth bound" habit for long. The Cabots Artisan Reserve runs about $13/lb IIRC. They want about $10 shipping so for that price i might as well get the top shelf cloth bound.
https://www.sidwainer.com/product/krystal-pure-cave-aged-cheddar
Some of the upper end Cabots are supposed to be excellent too. Their slightly cheaper Alpine White Cheddar is amazing although its almost hard to call it a "true" cheddar. It has a hint of Swiss and Parmesan going for it too. Cabots cloth bound and Artisan get very high marks but i cant find the Artisan locally. At over $20/lb i cant really afford a "cloth bound" habit for long. The Cabots Artisan Reserve runs about $13/lb IIRC. They want about $10 shipping so for that price i might as well get the top shelf cloth bound.
They did not have the Le Cremeux and i tried Grand Cru Surchoix at another shop that had the Cabots cloth bound. Wow, good stuff even if it not a true Gruyere. Its going to make a damn fine grilled ham and cheese. I can see why the Swiss pressured Roth over the name. Its excellent but without a top shelf import for a comparison i cant really say much more than that. I think its many awards speak for themselves..
The Cabots cloth bound is stupid good. The flavor close to the rind is almost too intense. Personally i find it to be on the edge of being too bold just to nibble on it. Not too sharp but almost overwhelmingly nutty. Texture though is perfect for a top shelf cheddar. Its advertised as well balanced but i disagree. At $22-27/lb it should be more well rounded.
I can see why the Swiss pressured Roth over the name. Its excellent but without a top shelf import for a comparison i cant really say much more than that. I think its many awards speak for themselves..The Cabots cloth bound is stupid good. The flavor close to the rind is almost too intense. Personally i find it to be on the edge of being too bold just to nibble on it. Not too sharp but almost overwhelmingly nutty. Texture though is perfect for a top shelf cheddar. Its advertised as well balanced but i disagree. At $22-27/lb it should be more well rounded.
Another baked ham and cheese. The Focaccia bread im using would not work well for grilling.
Fresh Thyme Market 3 Cheese Focaccia
Some Frick's hickory smoked flat carver ham...i got a steal on this and its very good.
A few ounces of Grand Cru Surchoix (domestic gruyere)
A few slices or Russian Rossiysky (very similar to Havarti or Tilsit)
A little Cabots cloth bound cheddar for some bite.
This sounds like a lot but its a whole loaf from Fresh Thyme and 3 servings. I wish i had more Swiss or lower salt cheese because this might get a bit too salty. In general Swiss has much less salt than other cheese and thats why it works so well with a cured/smoked ham.
Im starting it in a couple minutes so no pics yet.
Fresh Thyme Market 3 Cheese Focaccia
Some Frick's hickory smoked flat carver ham...i got a steal on this and its very good.
A few ounces of Grand Cru Surchoix (domestic gruyere)
A few slices or Russian Rossiysky (very similar to Havarti or Tilsit)
A little Cabots cloth bound cheddar for some bite.
This sounds like a lot but its a whole loaf from Fresh Thyme and 3 servings. I wish i had more Swiss or lower salt cheese because this might get a bit too salty. In general Swiss has much less salt than other cheese and thats why it works so well with a cured/smoked ham.
Im starting it in a couple minutes so no pics yet.