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#1
11-23-2019, 11:01 AM
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OT: the stinky, moldy, vintage CHEESE thread
Any fans out there? I'm not talking about ABBA (but they're great!) or Wisconsin football. I'm talking about the goopy, creamy stuff that people bust out for the holidays.
It's my favorite food group, by far. Anyone know of some rare (or favorite) blends? Made by Trappist Monks in a French Alpine village, perhaps? Here's mine: Mount Tam (cycling connection!) by the Cowgirl Creamery. One of the best cheese producers in the world...and perhaps even on the West Coast 
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#3
11-23-2019, 02:49 PM
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Slow cheese day...
We have some Jasper Hill, Bayley Hazen Blue in the fridge. I think it's pretty good. My wife is the cheese hound, but not so much for the stinky stuff. She'll get a small cut for me every few weeks.
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#5
11-23-2019, 04:23 PM
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I usually don't venture too far into stinky cheeses, but I recently heard about chef and boutique bike and cyclist Chris Cosentio's Taleggio Grilled Cheese. I made it the other day though with a chicken rather than duck egg and skipped the truffles. It was still quite decadent.
https://www.kqed.org/bayareabites/13...grilled-cheese
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#6
11-23-2019, 04:52 PM
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You funky cheese lovers should head to Quebec - the only place in the Americas that allows unpasturized cheese. Some of it VERY funky. Montreal has really great public markets too with several formageries so you can really get your funk on.
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#8
11-23-2019, 05:27 PM
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Humboldt Fog
__________________
***IG: mttamgrams***
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#9
11-23-2019, 05:28 PM
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Quote:
__________________
***IG: mttamgrams***
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#11
11-23-2019, 06:29 PM
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Quote:
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#13
11-24-2019, 12:47 AM
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Favorite line from Family Guy:
Brian - "that's either bad meat or good cheese" Friend and I stopped at Baumgartner's cheese store in Monroe, WI on the way home from the swap meet in Madison. Neither of us had ever tried the Limburger sandwich. Wish I could still say that. To me it smelled exactly like some piece of road kill that I have a distinct olfactory memory of, but not a visual one. Great place, but I'll be happy with Swiss or Cheddar and 2nd Best Chili in the future. https://www.baumgartnercheese.com
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#14
11-24-2019, 01:21 AM
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__________________
"I am just a blacksmith" - Dario Pegoretti
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#15
11-24-2019, 06:45 AM
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I'm not a total convert, but I have dabbled in the stinky cheese world.
For a time, my go-to pasta sauce was a Gorgonzola and walnut cream sauce, and in fact I made this for my now-wife for one of the first dinners I cooked for her and blue ( ) her socks off...When we lived overseas, it was easier (and a lot cheaper) to try things out--I can remember some of the experiments stinking out the fridge but it was fun to try stuff. Often the pairings of cheese and wine/port/sherry can be amazing.. One comment--the American produced versions of European cheeses are often pretty bad--some of the hatred for 'blue' (moldy) cheeses comes from having tasted the ersatz versions. This list looks interesting--American 'blues': https://www.finecooking.com/article/...n-blue-cheeses The best story I read was a New Yorker piece--where the writer was served cheese so stinky for a New Year's dinner (in Norway?) that he could barely stay in the same room with it. He then goes on an odyssey of tasting over the next year, and ends up back with the same family on next New Years--and out comes the stinky cheese. "Well, at least it's not as stinky as the cheese from last year,' he says. His host says: 'It is the cheese from last year!'
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