Cheese Please

[JohnK]

We are fortunate to belong to a goat cheese CSA (Community Supported Agriculture). We get three different cheeses every two weeks from the CSA...and it's been a revelation. There is so much more to these goat cheeses that the usual soft white "log" or other Chevre you might have had... one of the three is a firm cheese, the second is soft, the the third is a spread (in a small jar). My favorite is always the firm, and we often use the soft cheese in cooking. Some are flavored with herbs, some are cave aged... Yellow Springs Farm.

I'd give the URL, but Jerome, they don't make enough to export...

There are other local cheesemakers who sell at local farmer's markets.

[JohnK]

Then of course from Italy there is Taleggio, which would work with nice Northern Italian reds...

[JohnK]

Originally Posted by Amfibius

Came home tonight and couldn't be arsed cooking dinner. Fortunately, I had some washed rind cheese which was perfectly ripe. I demolished it with some orange mustard marmalade on crusty bread. The remainder, I wiped off the plate with pear slices. It was so good!!

RE: marmalade with cheese - how you know what works with what? I've had some Barolo and Nebbiolo jelly/jams with strong cheeses, and often see some type of honey as part of a cheese service. The combinations are great - but where does one start, or perhaps more to the point, what absolutely will NOT work ?

[Amfibius]

That was a mustard marmalade ... i.e marmalade with mustard seeds in it Sweet and tangy but with an unexpected bite. How do I know what works? I ask my cheese shop guy.

[Face]

FYI, Wisconsincheesemart.com will have 1984 vintage cheddar for sale starting October 6th, I can't wait!

[joeinid]

Originally Posted by Face

FYI, Wisconsincheesemart.com will have 1984 vintage cheddar for sale starting October 6th, I can't wait!

And it's still good?

[Face]

It should be incredible.