Cheeseheads - Enjoy

[NashVegas]

http://www.coldbacon.com/cheese.html

Samples of wisdom:

Pierre Robert
Rind so ammoniaic it destroyed 2 of 3 palates for remainder of night. (Warning!) Middle was very runny but with very nice nutty flavor. Too bad about the rind. (2) Again, extremely ammoniac rind (overripe). Very runny. Extremely runny. A Solution. The answer: scoop it out and just spoon it onto whatever you want: bread, mouth. But let's try it again? I won’t write it off if you won’t.


Le Lavort (Auvergne)
Seems like a French version of the Italian “pecorino in fossa” style; a small round, which looks covered in dirt and also looks as if it’s had little holes plugged with mushroom (more: general fungus) material.

Perhaps best known for its shape, a large pumpkin shaped wheel, this sheep’s milk cheese is full of terroir...a French word loosely translated, meaning “to taste like the area from which it comes.” Nicely nutty and salty, Lavort is cave-ripened to perfection.

I imagine the monastic caves are so musty it may as well be buried underground. One thing I will say, though, is the finish definitely is a little milder (and less astringent) than a Tête de Moine. You could chase with an abbey-style ale, but you don’t have to.

Sottocenere
This cheese has sophistication and pedigree. But it’s awkward. Like a poodle. But you learn to accept it, like a love affair with someone twenty years younger. At first it seems wrong.

Later: It's not wrong. I was.

Official: Sottocenere - An aged, cow’s milk cheese with flakes of truffles. Mellow, salty, creamy, and distinctive flavors of truffles, very aromatic.

Your mother’s aromatic.



:rofl:

[Tangerine LaBamba]

1. FABULOUS!!!!!!!!!

Leave it to the Brits. This is a wonderful site. Thank you so much.

This kind of food writing is why I'm such a big fan of the restaurant reviews of AA Gill and Giles Coren at the Times: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/

[NashVegas]

6. Oh What a Hoot

thanks for the tip

[Lucinda]

2. "This cheese has sophistication and pedigree. But it’s awkward. Like a poodle."

:rofl:
Great link! Thanks.

[Warpy]

3. He could use a few design pointers

because I had to highlight that damn yellow text on the pale yellow background in order to read it.

However, this absolved him:

Raclette cheese warning
This cheese is not to be eaten alone. It has that terminally unvanquished aroma of Northern European armpit. I am told it’s great melted into a sauce for those heady Alsatian dishes, which I have no trouble believing. Do not attempt to eat this cheese at room temperature, however, or you’ll be sorry. You have been warmed.

[Lucinda]

4. They need to publish a cheese guide.

I have a few internet impaired friends who would get a copy in their stockings. :D

[NashVegas]

5. Hehe... Yeah

I love this stuff.

I found it doing a search on "robusto." Picked some up yesterday for the first time. Mmmmm.