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

heckmanm · « **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

Fred · « **Reply #1 on:** August 10, 2009, 09:43:54 AM »

Quote from: heckmanm 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

And shut that bloody bazouki up!

Gwenchicken · « **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.

Kathleen · « **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.

Surly Duff · « **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.

dill · « **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

Surly Duff · « **Reply #6 on:** August 10, 2009, 06:09:38 PM »

Quote from: dill 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

Hope those aren't used bandages.

bakes · « **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.

Swag Queen · « **Reply #8 on:** August 11, 2009, 01:32:36 PM »

St. Pete's Select Blue Cheese from MN

thickfreakness · « **Reply #9 on:** August 11, 2009, 01:34:48 PM »

Pure Luck Farm's Hopelessly Bleu

aufaber · « **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.

Tip Top · « **Reply #11 on:** August 11, 2009, 02:21:52 PM »

There was a metric shit-ton of cheese there.

Surly Duff · « **Reply #12 on:** August 11, 2009, 02:22:50 PM »

Quote from: Tip Top on August 11, 2009, 02:21:52 PM

There was a metric shit-ton of cheese there.

Agreed.

heckmanm · « **Reply #13 on:** August 11, 2009, 04:36:27 PM »

Quote from: dill on August 10, 2009, 06:08:09 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

J-Rod · « **Reply #14 on:** August 11, 2009, 05:31:57 PM »

Quote from: heckmanm on August 11, 2009, 04:36:27 PM

Quote from: dill on August 10, 2009, 06:08:09 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

Kegergator · « **Reply #15 on:** August 11, 2009, 05:41:51 PM »

Quote from: heckmanm on August 11, 2009, 04:36:27 PM

Quote from: dill on August 10, 2009, 06:08:09 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

this might belong in dil's thread?

Kathleen · « **Reply #16 on:** August 11, 2009, 05:42:55 PM »

Quote from: heckmanm on August 11, 2009, 04:36:27 PM

Quote from: dill on August 10, 2009, 06:08:09 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

Yeah, this was my first thought as well.

bakes · « **Reply #17 on:** August 12, 2009, 12:32:30 AM »

Quote from: Kegergator on August 11, 2009, 05:41:51 PM

Quote from: heckmanm on August 11, 2009, 04:36:27 PM
Quote from: dill on August 10, 2009, 06:08:09 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

this might belong in dil's thread?

heckmanm · « **Reply #18 on:** August 17, 2009, 11:03:51 AM »

Quote from: bakes on August 11, 2009, 12:57:07 AM

Old Chatham Sheepherding Co. Camembert

This one?

bakes · « **Reply #19 on:** August 17, 2009, 01:10:16 PM »

Quote from: heckmanm on August 17, 2009, 11:03:51 AM

Quote from: bakes on August 11, 2009, 12:57:07 AM
Old Chatham Sheepherding Co. Camembert
This one?

Tip Top · « **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.

bakes · « **Reply #21 on:** August 17, 2009, 03:47:15 PM »

Quote from: Tip Top 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.

"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..."

heckmanm · « **Reply #22 on:** August 18, 2009, 07:58:14 AM »

Quote from: bakes on August 17, 2009, 01:10:16 PM

Quote from: heckmanm on August 17, 2009, 11:03:51 AM
Quote from: bakes on August 11, 2009, 12:57:07 AM
Old Chatham Sheepherding Co. Camembert
This one?

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.

emerge · « **Reply #23 on:** August 09, 2013, 10:12:04 AM »

This is happening this year right?

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

Quote from: http://www.prairiefruits.com/our-cheeses

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.

Tip Top · « **Reply #24 on:** August 09, 2013, 11:32:26 AM »

I'm bringing Camembert too. Bent River

emerge · « **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.

Tip Top · « **Reply #26 on:** August 09, 2013, 11:53:50 AM »

Quote from: emerge 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.

Cows milk.

emerge · « **Reply #27 on:** August 09, 2013, 12:17:45 PM »

Quote from: Tip Top on August 09, 2013, 11:53:50 AM

Quote from: emerge 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.

Cows milk.

Little Bloom is goat, so we should be good with both

emerge · « **Reply #28 on:** August 09, 2013, 03:14:44 PM »

Quote from: emerge on August 09, 2013, 12:17:45 PM

Quote from: Tip Top on August 09, 2013, 11:53:50 AM
Quote from: emerge 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.

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

Scratch that, they were completely out of any PF stuff

Picked up Jasper Hil Moses Sleeper and a Manchego.

heckmanm · « **Reply #29 on:** August 11, 2013, 09:25:49 PM »

Quote from: emerge on August 09, 2013, 03:14:44 PM

Quote from: emerge on August 09, 2013, 12:17:45 PM
Quote from: Tip Top on August 09, 2013, 11:53:50 AM
Quote from: emerge 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.

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

emerge · « **Reply #30 on:** August 11, 2013, 09:37:21 PM »

Quote from: heckmanm on August 11, 2013, 09:25:49 PM

Quote from: emerge on August 09, 2013, 03:14:44 PM
Quote from: emerge on August 09, 2013, 12:17:45 PM
Quote from: Tip Top on August 09, 2013, 11:53:50 AM
Quote from: emerge 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.

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

Opened the mini-fridge for some water at the hotel, and was like "who farted?"
It was that cheese in there

Fred · « **Reply #31 on:** August 12, 2013, 12:34:16 PM »

I brought the raspberries, and the leftover Jamerica.

Tip Top · « **Reply #32 on:** August 12, 2013, 01:57:57 PM »

People seemed to enjoy the Bent River.

bakes · « **Reply #33 on:** August 12, 2013, 06:54:44 PM »

Quote from: Tip Top on August 12, 2013, 01:57:57 PM

People seemed to enjoy the Bent River.

It was outstanding. Creamy earthy goodness.

Left my cheese at the hotel room.

Evil Keith · « **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".

I brought a chunk of Fontanella, from Italy. The creamy cheeses were amazing...

bakes · « **Reply #35 on:** August 12, 2013, 07:26:01 PM »

Quote from: Evil Keith on August 12, 2013, 07:01:44 PM

I'm not sure who said "this cheese smells like feet. Give me a cracker".
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!

Evil Keith · « **Reply #36 on:** August 12, 2013, 07:31:06 PM »

That reminds me I owe Mrs. Heckman that recipe.

bakes · « **Reply #37 on:** August 12, 2013, 08:42:52 PM »

Quote from: Evil Keith on August 12, 2013, 07:31:06 PM

That reminds me I owe ~~Mrs. Heckman~~ Bakes that recipe.

howardf · « **Reply #38 on:** August 12, 2013, 08:46:06 PM »

Quote from: bakes on August 12, 2013, 08:42:52 PM

Quote from: Evil Keith on August 12, 2013, 07:31:06 PM
That reminds me I owe ~~Mrs. Heckman~~ ~~Bakes~~ the world that recipe.

beagle · « **Reply #39 on:** August 12, 2013, 08:57:55 PM »

Quote from: howardf on August 12, 2013, 08:46:06 PM

Quote from: bakes on August 12, 2013, 08:42:52 PM
Quote from: Evil Keith on August 12, 2013, 07:31:06 PM
That reminds me I owe ~~Mrs. Heckman~~ ~~Bakes~~ the world that recipe.

OHLRangers · « **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.

bakes · « **Reply #41 on:** August 12, 2013, 10:01:06 PM »

Quote from: OHLRangers 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.

I wish that wasn't such a damn good point...

Severstad · « **Reply #42 on:** August 12, 2013, 10:25:35 PM »

Quote from: Evil Keith on August 12, 2013, 07:01:44 PM

I'm not sure who said "this cheese smells like feet. Give me a cracker".
I brought a chunk of Fontanella, from Italy. The creamy cheeses were amazing...

I think I was around for that comment.

Great stuff.

heckmanm · « **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.

bakes · « **Reply #44 on:** August 14, 2013, 10:47:23 PM »

Quote from: heckmanm 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.

THAT was good, good stuff - thanks!!!

emerge · « **Reply #45 on:** July 22, 2014, 05:08:21 PM »

Quote from: emerge on August 09, 2013, 10:12:04 AM

This is happening this year right?

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

Quote from: http://www.prairiefruits.com/our-cheeses
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???

Tip Top · « **Reply #46 on:** July 22, 2014, 05:08:58 PM »

I'll bring something from MN.

bakes · « **Reply #47 on:** July 22, 2014, 05:16:01 PM »

Quote from: Tip Top on July 22, 2014, 05:08:58 PM

I'll bring something from MN.

CDhould be brining something from NYS as usual.

mr. furley · « **Reply #48 on:** July 23, 2014, 01:36:15 PM »

CHECKLIST

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

PIN IT

heckmanm · « **Reply #49 on:** July 25, 2014, 01:00:34 AM »

I'll bring something soft and stinky