Joe Dressner is right!

Cabot's or Jasper Hill Farm's? The former was really great for just under a year, and then it went to complete hell (just in time for me to boost, and then serve, it to visitors from the other coast). But everyone's doing one now, and I expect some great things in the future.
 
for me the constant bliss and bayley hazen blue. the bayley especially. it has the perfect salinity and slightly creamy texture for me.
 
I love the Baley Hazen, for sure. Better-balanced than the fallen-on-hard-times Great Hill, or Berkshire, or any of the others from New England that I've tasted so far.

But (whisper) I hear it's yeasted (*gasp*)...
 
originally posted by Thor:
Cabot's or Jasper Hill Farm's? The former was really great for just under a year, and then it went to complete hell (just in time for me to boost, and then serve, it to visitors from the other coast). But everyone's doing one now, and I expect some great things in the future.
Click to expand...
You know, I'm not sure. I always thought it was just Jasper Hill's, but then I had heard it was Jasper Hill under the name Cabot. Confusion. I haven't had it in about a year, though I remember the first time I had it (two+ years ago) was much better the more recent tries.
 
Jasper Hill was where Cabot aged their clothbound cheddar when they introduced it, and I think (though I'm less certain) it's still there. These days, JH often puts their name on cheeses that are aged in their caves, though you'll also find the cheesemaker's name somewhere. So there can be confusion.
 
About ten years ago I had the unfortunate luck to pass closely by the Vach qui Rit factory outside of Dole. The smell is still firmly imprinted in my brain.
 
originally posted by Thor:
I love the Baley Hazen, for sure. Better-balanced than the fallen-on-hard-times Great Hill, or Berkshire, or any of the others from New England that I've tasted so far.

But (whisper) I hear it's yeasted (*gasp*)...
Click to expand...

I have fond memories of how Great Hill used to taste.

Baley Hazen is great, Asher Blue is also very good, though a noticeable step down.

Another good source for US cheeses is Lucy's Whey in Chelsea Market. Landoff is a current favorite.
 
originally posted by Cory Cartwright:
About ten years ago I had the unfortunate luck to pass closely by the Vach qui Rit factory outside of Dole. The smell is still firmly imprinted in my brain.
Click to expand...

Yet you filled up on cancoillote in the Jura....
 
You can't get rare andouillette. It's always sold fully cooked-and if pungency is required it will be found that the more it is reheated the more pungent it will become.
 
originally posted by Thor:
As I said, it's probably an improvement for many establishments. If they start selling in Sicily, worry.
Click to expand...
Or in Berkeley. But yes, I'm afraid in many places it is an improvement. Not that coffee was great in Paris ten or twenty years ago, either.
 
originally posted by Jay Miller:
originally posted by Thor:
I love the Baley Hazen, for sure. Better-balanced than the fallen-on-hard-times Great Hill, or Berkshire, or any of the others from New England that I've tasted so far.

But (whisper) I hear it's yeasted (*gasp*)...
Click to expand...

I have fond memories of how Great Hill used to taste.

Baley Hazen is great, Asher Blue is also very good, though a noticeable step down.

Another good source for US cheeses is Lucy's Whey in Chelsea Market. Landoff is a current favorite.
Click to expand...

In the blue department, though I'm pretty fond of Bayley Hazen, Rogue creamery really does it for me. Especially the smokey blue (which shouldn't work...) totally does it for me, especially on a rare burger.

I'll send a shout out for some midwestern cheese by saying pleasant ridge reserve is very, very good. I'm looking forward to being a bit closer to Wisconsin for cross-border cheese raids in the not too distant future.

Cheers,

Kevin
 
I tried the Rougue on a bacon-laden burger, and it was in fact very tasty, but I haven't had it in isolation.
 
Yes!

Although I was never terribly convinced by the CA cheeses they had.

And Formaggio Kitchen in Cambridge satisfies my European cheese needs just as well.

But the pizza from The Cheese Board was so much fun. Along with the vibe, the scenery, and the fruit that I was usually carrying from having been to the farmer's market 10 minutes earlier... But I digress...
 
"How can you govern a country which has 246 varieties of cheese?"

One of you smartasses can give the original French.

I biked, at a very lackadaisical pace, from Dijon to Beaune with a wheel of Epoisses in my travel bag. After Day Three, it had to sit on the windowsill of my hotel room. It smelled like life. Washed down the last of it one morning with a Faively Mercurey. Breakfast of Champions.

Let me belabor the obvious, I have a talent for it:
Sure, nothing tastes as good after it's been across the ocean. That's why they call it "terroir."
 
You must log in or register to reply here.
Back
Top