Say CHEESE!

[sour_grapes]

Back to one of my fave standbys:

 

[jswordy]

Back to one of my fave standbys:

View attachment 79836

That looks FANTASTIC! I haven't had it. What's the flavor profile?

 

[sour_grapes]

That looks FANTASTIC! I haven't had it. What's the flavor profile?

It is creamy and unctuous, as you might expect from a triple-cream brie, with that typical brie aftertaste; it is pleasantly salted. The 'shrooms give it an earthy, umami note; fairly subtle, to be candid, but still detectable.

 

[jswordy]

This is Kaasaggio Originale Gouda from the Netherlands. It seems to be very firm compared to other goudas I have had. I am excited to try it tonight.

 

[jswordy]

Originale Gouda is a very interesting cheese, harder and more crumbly than the gouda I am used to eating, slightly sharper, with a more intense taste.

 

[ibglowin]

https://www.winespectator.com/video...&utm_content=90621d609c3b7f7116676d10e8679c8a

 

[jswordy]

https://www.winespectator.com/video...&utm_content=90621d609c3b7f7116676d10e8679c8a

Wow, looks to me like she wasted a lot of cheese cutting off that rind. I would like to get a wire to do that, just haven't done it. Since I buy by weight, which includes the stuff I throw away, too, I like to shave them off as close as I can. Dunno how well some of these techniques would work in my dark living room after half a bottle of wine with just the light from a movie on the big screen to cut by. I still have all my fingers, by some happenstance.

Here's 42 minutes on cutting the cheese!

https://www.epicurious.com/video/watch/every-method-how-to-serve-every-cheese

 

[franc1969]

Originale Gouda is a very interesting cheese, harder and more crumbly than the gouda I am used to eating, slightly sharper, with a more intense taste.

I've had some 1-2 year gouda that is delicious, has crunchy bits and a caramel-like flavor.

 

[jswordy]

I've had some 1-2 year gouda that is delicious, has crunchy bits and a caramel-like flavor.

Kaasaggio is aged five months. Somewhat reminiscent of Parmesan in flavor. I think it would be excellent on Italian dishes.

 

[sour_grapes]

Kaasaggio

What a great name!

 

[Khristyjeff]

I remember the Kaasaggio’s from back in the neighborhood!

 

[Boatboy24]

I remember the Kaasaggio’s from back in the neighborhood!

Wasn't there a TV show about keeping up with them?

 

[jswordy]

Wasn't there a TV show about keeping up with them?

Me, hopping up on the examination table: "Doc, I think I got that kaasaggio again!"

 

[jswordy]

Tonight, its Port Salud cheese and a bottle of watery, flabby "Four Buck Chuck Shiraz." The wine can easily be bested, at $1 less a bottle, by Oak Leaf.

 

[jswordy]

Thanks to @ibglowin for moving this over to the proper topic!

 

[jswordy]

Tonight, it's Trader Joe's Italian Truffle. I hope it's better than the Chuckie wine was!

 

[hounddawg]

HUM, i wonder what would make a great paring of my cheese puffs and a nice nice wine,????

thank you
Dawg

 

[hounddawg]

Tonight, it's Trader Joe's Italian Truffle. I hope it's better than the Chuckie wine was!

View attachment 80137,,,

do any of yawl use feta cheese ?
Dawg

 

[sour_grapes]

Tonight, it's Trader Joe's Italian Truffle. I hope it's better than the Chuckie wine was!

View attachment 80137

Truffle is like crack cocaine for me.

 

[sour_grapes]

do any of yawl use feta cheese ?
Dawg

Gosh, it is funny that you post that right now. I was preparing to post the current offering that I have open. (More in a minute.)

Yes, I enjoy feta. For me, it is more of a summertime thing, but I didn't have much (any?) this summer.

But, my current cheese that is open is like a feta, but from France. I had never heard of Valbreso before, but it is feta-adjacent . It is from one of the large cheese conglomerates (Président) in Europe.