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Author Topic: GTOMW Cheese-Off: Details, plz  (Read 3695 times)

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Offline heckmanm

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GTOMW Cheese-Off: Details, plz
« on: August 10, 2009, 09:12:36 AM »
OK, I for one did not write down ANYTHING about the cheeses we had.  Could those who brought the fermented curd please post the names here, in case I get the chance to negotiate the vending of some of these cheesy comestibles in future?

TIA
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Offline Fred

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Re: GTOMW Cheese-Off: Details, plz
« Reply #1 on: August 10, 2009, 09:43:54 AM »
OK, I for one did not write down ANYTHING about the cheeses we had.  Could those who brought the fermented curd please post the names here, in case I get the chance to negotiate the vending of some of these cheesy comestibles in future?

TIA

And shut that bloody bazouki up!
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Offline Gwenchicken

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Re: GTOMW Cheese-Off: Details, plz
« Reply #2 on: August 10, 2009, 11:33:06 AM »
Yes, please! I can't remember the name of any of them, but the Purple Haze.
[mr. furley] 7:37 pm: gwen> flashing tonite?
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Offline Kathleen

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Re: GTOMW Cheese-Off: Details, plz
« Reply #3 on: August 10, 2009, 11:44:26 AM »
Purple Haze
Cave-aged Camembert?
Humboldt Fog (wow)
couple kinds of MN goat cheese
Carr Valley cocoa-rubbed Cheddar

That's all I can remember.   :(

Offline Surly Duff

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Re: GTOMW Cheese-Off: Details, plz
« Reply #4 on: August 10, 2009, 12:28:22 PM »
I'll have to dig up the name of the chipotle one I brought along.
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Offline dill

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Re: GTOMW Cheese-Off: Details, plz
« Reply #5 on: August 10, 2009, 06:08:09 PM »

cowgirl creamery red hawk - washed-rind triple-cream
shaft bleu vein cheese (did I mention this one was aged in an old gold mine shaft in the sierra nevadas?)
fiscalini san joaquin gold - bandage-wrapped cheddar



Offline Surly Duff

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Re: GTOMW Cheese-Off: Details, plz
« Reply #6 on: August 10, 2009, 06:09:38 PM »

cowgirl creamery red hawk - washed-rind triple-cream
shaft bleu vein cheese (did I mention this one was aged in an old gold mine shaft in the sierra nevadas?)
fiscalini san joaquin gold - bandage-wrapped cheddar




Hope those aren't used bandages.
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Offline bakes

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Re: GTOMW Cheese-Off: Details, plz
« Reply #7 on: August 11, 2009, 12:57:07 AM »
Howe's Cavern cave aged cheddar

Old Chatham Sheepherding Co. Camembert

Ascutney Mountain lacey emmenthaler looking nutty tasting thang.
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Offline Swag Queen

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Re: GTOMW Cheese-Off: Details, plz
« Reply #8 on: August 11, 2009, 01:32:36 PM »
St. Pete's Select Blue Cheese from MN

Offline thickfreakness

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Re: GTOMW Cheese-Off: Details, plz
« Reply #9 on: August 11, 2009, 01:34:48 PM »
Pure Luck Farm's Hopelessly Bleu

Offline aufaber

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Re: GTOMW Cheese-Off: Details, plz
« Reply #10 on: August 11, 2009, 02:18:32 PM »
Lets see.. I know we brought

Cyprus Grove Humbolt Fog
Cyprus Grove Purple Haze
Some Wedge of something from petaluma
some cylinder of fresh cheese I didn't event get to try it went so fast, haha.

Offline Tip Top

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Re: GTOMW Cheese-Off: Details, plz
« Reply #11 on: August 11, 2009, 02:21:52 PM »
There was a metric shit-ton of cheese there.

Offline Surly Duff

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Re: GTOMW Cheese-Off: Details, plz
« Reply #12 on: August 11, 2009, 02:22:50 PM »
There was a metric shit-ton of cheese there.

Agreed.
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Offline heckmanm

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Re: GTOMW Cheese-Off: Details, plz
« Reply #13 on: August 11, 2009, 04:36:27 PM »

shaft bleu vein cheese (did I mention this one was aged in an old gold mine shaft in the sierra nevadas?)


Not to be confused with blue-veined-shaft cheese  :unsure: :-X
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Offline J-Rod

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Re: GTOMW Cheese-Off: Details, plz
« Reply #14 on: August 11, 2009, 05:31:57 PM »

shaft bleu vein cheese (did I mention this one was aged in an old gold mine shaft in the sierra nevadas?)


Not to be confused with blue-veined-shaft cheese  :unsure: :-X

 :-X :-X :-X
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Re: GTOMW Cheese-Off: Details, plz
« Reply #15 on: August 11, 2009, 05:41:51 PM »

shaft bleu vein cheese (did I mention this one was aged in an old gold mine shaft in the sierra nevadas?)


Not to be confused with blue-veined-shaft cheese  :unsure: :-X

this might belong in dil's thread? :unsure:
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Offline Kathleen

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Re: GTOMW Cheese-Off: Details, plz
« Reply #16 on: August 11, 2009, 05:42:55 PM »

shaft bleu vein cheese (did I mention this one was aged in an old gold mine shaft in the sierra nevadas?)


Not to be confused with blue-veined-shaft cheese  :unsure: :-X

Yeah, this was my first thought as well.  :banana:

Offline bakes

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Re: GTOMW Cheese-Off: Details, plz
« Reply #17 on: August 12, 2009, 12:32:30 AM »

shaft bleu vein cheese (did I mention this one was aged in an old gold mine shaft in the sierra nevadas?)


Not to be confused with blue-veined-shaft cheese  :unsure: :-X

this might belong in dil's thread? :unsure:

 :lol: :lol: :lol:
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Offline heckmanm

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Re: GTOMW Cheese-Off: Details, plz
« Reply #18 on: August 17, 2009, 11:03:51 AM »
Give a man a beer, and he'll waste an hour

Teach him to brew, and he'll waste a lifetime

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My friends say I'm like doing the laundry and forgetting the bleach: I'm not as bright as I could be.

Gator to Pols: I bet you wish the last wedding you went to was the one right before yours....

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Re: GTOMW Cheese-Off: Details, plz
« Reply #20 on: August 17, 2009, 01:20:26 PM »
I need more St Pete's select, hopefully the huge wedge is on sale for $5.99 again this week.

Offline bakes

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Re: GTOMW Cheese-Off: Details, plz
« Reply #21 on: August 17, 2009, 03:47:15 PM »
I need more St Pete's select, hopefully the huge wedge is on sale for $5.99 again this week.

 :o :thumbup:  "You can have Land O' Lakes White American for $5.99 a pound on sale, or the St. Pete's.  Choose carefully, but not Caerphilly..."
My friends say I'm like doing the laundry and forgetting the bleach: I'm not as bright as I could be.

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Offline heckmanm

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Re: GTOMW Cheese-Off: Details, plz
« Reply #22 on: August 18, 2009, 07:58:14 AM »
Old Chatham Sheepherding Co. Camembert
This one?

:yes:
Cool. Looks like they ship, although I'm not sure how well it would travel (esp. in August). [Palin]It's a bit runny...[/Palin]

But I saw it on the Sam's Wine (Chicago) website, so maybe I can get my local Fresh Market to acquire a wheel as well.
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Re: GTOMW Cheese-Off: Details, plz
« Reply #23 on: August 09, 2013, 10:12:04 AM »
This is happening this year right? :cheese:

Gonna head to the shop at lunch, hoping to score some Prairie Fruits Little Bloom on the Prairie.



Little Bloom on the Prairie is a cut-curd, camembert-style cheese with a dense, creamy core and gooey exterior.  It is aged three to four weeks. Taste the mushroomy rind and slightly tangy yet creamy interior. This cheese pairs well with tart berry preserves and honey.

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Re: GTOMW Cheese-Off: Details, plz
« Reply #24 on: August 09, 2013, 11:32:26 AM »
I'm bringing Camembert too.  Bent River


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Re: GTOMW Cheese-Off: Details, plz
« Reply #25 on: August 09, 2013, 11:50:34 AM »
Is that goat or cows milk? Looks different enough, but I could still change up if need be. Their chevre is killer and they do a few others randomly.

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Re: GTOMW Cheese-Off: Details, plz
« Reply #26 on: August 09, 2013, 11:53:50 AM »
Is that goat or cows milk? Looks different enough, but I could still change up if need be. Their chevre is killer and they do a few others randomly.

Cows milk.

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Re: GTOMW Cheese-Off: Details, plz
« Reply #27 on: August 09, 2013, 12:17:45 PM »
Is that goat or cows milk? Looks different enough, but I could still change up if need be. Their chevre is killer and they do a few others randomly.

Cows milk.
Little Bloom is goat, so we should be good with both :thumbup:

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Re: GTOMW Cheese-Off: Details, plz
« Reply #28 on: August 09, 2013, 03:14:44 PM »
Is that goat or cows milk? Looks different enough, but I could still change up if need be. Their chevre is killer and they do a few others randomly.

Cows milk.
Little Bloom is goat, so we should be good with both :thumbup:
Scratch that, they were completely out of any PF stuff :(

Picked up Jasper Hil Moses Sleeper and a Manchego.

Offline heckmanm

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Re: GTOMW Cheese-Off: Details, plz
« Reply #29 on: August 11, 2013, 09:25:49 PM »
Is that goat or cows milk? Looks different enough, but I could still change up if need be. Their chevre is killer and they do a few others randomly.

Cows milk.
Little Bloom is goat, so we should be good with both :thumbup:
Scratch that, they were completely out of any PF stuff :(

Picked up Jasper Hil Moses Sleeper and a Manchego.
Was that the (mildly - and wonderfully) stinky one?
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Re: GTOMW Cheese-Off: Details, plz
« Reply #30 on: August 11, 2013, 09:37:21 PM »
Is that goat or cows milk? Looks different enough, but I could still change up if need be. Their chevre is killer and they do a few others randomly.

Cows milk.
Little Bloom is goat, so we should be good with both :thumbup:
Scratch that, they were completely out of any PF stuff :(

Picked up Jasper Hil Moses Sleeper and a Manchego.
Was that the (mildly - and wonderfully) stinky one?
Yep :thumbup:
Opened the mini-fridge for some water at the hotel, and was like "who farted?"
It was that cheese in there :bag:

Offline Fred

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Re: GTOMW Cheese-Off: Details, plz
« Reply #31 on: August 12, 2013, 12:34:16 PM »
I brought the raspberries, and the leftover Jamerica.
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Re: GTOMW Cheese-Off: Details, plz
« Reply #32 on: August 12, 2013, 01:57:57 PM »
People seemed to enjoy the Bent River. :thumbup:

Offline bakes

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Re: GTOMW Cheese-Off: Details, plz
« Reply #33 on: August 12, 2013, 06:54:44 PM »
People seemed to enjoy the Bent River. :thumbup:

It was outstanding.  Creamy earthy goodness.  :thumbup:

Left my cheese at the hotel room.  :bag:
My friends say I'm like doing the laundry and forgetting the bleach: I'm not as bright as I could be.

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Offline Evil Keith

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Re: GTOMW Cheese-Off: Details, plz
« Reply #34 on: August 12, 2013, 07:01:44 PM »
I'm not sure who said "this cheese smells like feet. Give me a cracker".  :lol:
I brought a chunk of Fontanella, from Italy. The creamy cheeses were amazing...

Offline bakes

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Re: GTOMW Cheese-Off: Details, plz
« Reply #35 on: August 12, 2013, 07:26:01 PM »
I'm not sure who said "this cheese smells like feet. Give me a cracker".  :lol:
I brought a chunk of Fontanella, from Italy. The creamy cheeses were amazing...

That salmon dip was the nectar of the Gods.  Very well done sir!  :thumbup:
My friends say I'm like doing the laundry and forgetting the bleach: I'm not as bright as I could be.

Gator to Pols: I bet you wish the last wedding you went to was the one right before yours....

Offline Evil Keith

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Re: GTOMW Cheese-Off: Details, plz
« Reply #36 on: August 12, 2013, 07:31:06 PM »
That reminds me I owe Mrs. Heckman that recipe.

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Re: GTOMW Cheese-Off: Details, plz
« Reply #37 on: August 12, 2013, 08:42:52 PM »
That reminds me I owe Mrs. Heckman Bakes that recipe.
My friends say I'm like doing the laundry and forgetting the bleach: I'm not as bright as I could be.

Gator to Pols: I bet you wish the last wedding you went to was the one right before yours....

Offline howardf

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Re: GTOMW Cheese-Off: Details, plz
« Reply #38 on: August 12, 2013, 08:46:06 PM »

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Re: GTOMW Cheese-Off: Details, plz
« Reply #40 on: August 12, 2013, 09:08:39 PM »
It only works if you catch, clean and smoke the salmon yourself, folks. THAT'S why it's so good.

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Re: GTOMW Cheese-Off: Details, plz
« Reply #41 on: August 12, 2013, 10:01:06 PM »
It only works if you catch, clean and smoke the salmon yourself, folks. THAT'S why it's so good.

I wish that wasn't such a damn good point...
My friends say I'm like doing the laundry and forgetting the bleach: I'm not as bright as I could be.

Gator to Pols: I bet you wish the last wedding you went to was the one right before yours....

Offline Severstad

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Re: GTOMW Cheese-Off: Details, plz
« Reply #42 on: August 12, 2013, 10:25:35 PM »
I'm not sure who said "this cheese smells like feet. Give me a cracker".  :lol:
I brought a chunk of Fontanella, from Italy. The creamy cheeses were amazing...

I think I was around for that comment.   :lol: :lol:

Great stuff.    :thumbup:

Offline heckmanm

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Re: GTOMW Cheese-Off: Details, plz
« Reply #43 on: August 14, 2013, 09:17:23 PM »
Pesto recipe:

2 cups (packed) fresh basil leaves (washed and dried)
4 5-6 large cloves garlic
1 cup walnuts
1 cup extra virgin olive oil
1 cup freshly grated parmesan
1/4 cup freshly grated romano
salt and pepper to taste


Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.

You can also keep the processor running slowly to mix in the cheese.
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Re: GTOMW Cheese-Off: Details, plz
« Reply #44 on: August 14, 2013, 10:47:23 PM »
Pesto recipe:

2 cups (packed) fresh basil leaves (washed and dried)
4 5-6 large cloves garlic
1 cup walnuts
1 cup extra virgin olive oil
1 cup freshly grated parmesan
1/4 cup freshly grated romano
salt and pepper to taste


Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.

You can also keep the processor running slowly to mix in the cheese.

THAT was good, good stuff - thanks!!!
My friends say I'm like doing the laundry and forgetting the bleach: I'm not as bright as I could be.

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Offline emerge

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Re: GTOMW Cheese-Off: Details, plz
« Reply #45 on: July 22, 2014, 05:08:21 PM »
This is happening this year right? :cheese:

Gonna head to the shop at lunch, hoping to score some Prairie Fruits Little Bloom on the Prairie.



Little Bloom on the Prairie is a cut-curd, camembert-style cheese with a dense, creamy core and gooey exterior.  It is aged three to four weeks. Taste the mushroomy rind and slightly tangy yet creamy interior. This cheese pairs well with tart berry preserves and honey.

I'll try to pick this up again, seems pretty scarce these days though.

Who's bringing cheese???

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Re: GTOMW Cheese-Off: Details, plz
« Reply #46 on: July 22, 2014, 05:08:58 PM »
I'll bring something from MN.

Offline bakes

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Re: GTOMW Cheese-Off: Details, plz
« Reply #47 on: July 22, 2014, 05:16:01 PM »
I'll bring something from MN.

CDhould be brining something from NYS as usual.  :thumbup:
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Re: GTOMW Cheese-Off: Details, plz
« Reply #48 on: July 23, 2014, 01:36:15 PM »
CHECKLIST

cheese:
flags: Severstad
plates/knives:
spreads/jams:
crackers:


PIN IT
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Re: GTOMW Cheese-Off: Details, plz
« Reply #49 on: July 25, 2014, 01:00:34 AM »
I'll bring something soft and stinky  :unsure:
Give a man a beer, and he'll waste an hour

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