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#31 Trid

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Posted 19 May 2009 - 08:59 AM

Purple Haze rocks...I don't care for goat cheese in general, but it was tasty. I got it for SWMBO 'cuz it just was just so "her." Fave color: Purple. Last name: "Hayes" and she loves goat cheese. Total win.

Got a hunk o' Chimay Grand Cru at the same time. Nummy.

Agreed with the Cambozola...it was my gateway drug to blues :)
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#32 Absomphe

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Posted 19 May 2009 - 09:29 AM

I have a friend in Italy that makes worm cheese


I'd sooner eat wormwood cheese.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

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#33 precenphix

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Posted 20 May 2009 - 12:31 PM

Vile. I'll take a pass on anything boring holes through my innards, thanks. Diverticulitis is enough to deal with, without having a gut full of maggots. :puke:
Those with knowledge easily sense the truth of things. Those with egos built up on rumor and fancy, tend to maintain a hard line. - Tatan (Evan Camomile)

#34 Absomphe

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Posted 20 May 2009 - 02:52 PM

I can completely empathize on that score, Precenphix.

If it's an intestinal "itis", I'm plagued by it, and the last thing I'd choose to do is to play host to some potential parasitic invaders.

If any of my aunts, and uncles are still alive, I didn't mean anything personal by that remark...maybe. :devil:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#35 AlyssaDyane

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Posted 20 May 2009 - 03:18 PM

Humbolt Fog is one of my faves. I love cheese. And I also love the cheese guy at Hi Times. I think he and I could go live in a cheese house somewhere and be very happy.
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#36 Green Baron

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Posted 26 May 2009 - 11:53 PM

Oh yeah, I got to try Humbolt Fog recently, it was awesome. I dig me some Brie and some Roquefort also. I just wish I could get away with eating more of it.

I haven't been PTFAing to this thread, but multiple folks talking about Humbolt Fog deserved a late chime.
This post has been edited over and over again by Green Baron

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#37 Ron

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Posted 22 October 2009 - 11:05 PM

Just made myself a lovely cheese platter which I plan to murder without abandon.

Dill havarti, Danish bleu, hickory smoked gouda, applewood smoked cheddar, Dubliner, French goat cheese, and some brie that is fabulously NOT runny.
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#38 Brian Robinson

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Posted 23 October 2009 - 03:53 AM

I don't care how fucking runny it is. Hand it over with all speed!
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#39 precenphix

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Posted 23 October 2009 - 04:00 AM

...hickory smoked gouda, applewood smoked cheddar...


:dribble:

I would be dangerous around any assortment with these two on the plate...
Those with knowledge easily sense the truth of things. Those with egos built up on rumor and fancy, tend to maintain a hard line. - Tatan (Evan Camomile)

#40 Absomphe

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Posted 23 October 2009 - 05:06 AM

I'd be dangerous after consuming any of the assortment on that plate. :blowup:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#41 Ron

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Posted 23 October 2009 - 05:55 AM

Haha. A little intolerant are you?
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#42 Absomphe

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Posted 23 October 2009 - 06:58 AM

Ya think? :blowup: :blowup: :blowup:

Butt, of course, I don't let a thing like that stop me from indulging...

I love cheese (particularly really aged, stinky cheese), and also, I 'm way too much of a misanthrope to quit. :devil:

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#43 baubel

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Posted 23 October 2009 - 01:20 PM

I don't care how fucking runny it is. Hand it over with all speed!



Awww. The cat's eaten it.

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#44 Brian Robinson

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Posted 23 October 2009 - 02:32 PM

:cheers:

Speaking of Monty Python, I ran across their Australian wine skit today. Cracks me up every time.
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#45 cowbwoy

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Posted 23 October 2009 - 08:57 PM

Swedish farmhouse cheese with aquivit.
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#46 drosstogold

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Posted 27 October 2009 - 06:13 PM

Are there other cheese fans here? I'm sure a few.

My favorites tend to be on the sharp, funky, earthy side of things.

Tonight I had a nice slice of King Island Roaring Forties Blue. Quite tasty!


My first love, where to begin?

Bleu D'Auvergne- a classic French laid back blue

Epoisses- A delectable pungent (o.k. one of the stinkiest) washed rind, cow- enjoy with friends...

La Tur- I believe this was mentioned earlier (?) but well worth repeating- a taste sensation, creamy layered flavors with (Cow, goat and sheep milk) had a similar one from same area & perhaps same maker in Italy but with just goat/cow and it paled to this beauty.
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#47 Ambear

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Posted 27 February 2012 - 05:38 PM

I came home to find a sizable hunk of Cambozola in my fridge. It's really, REALLY good. :dribble:
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#48 Absomphe

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Posted 27 February 2012 - 05:49 PM

Mmmmmm zombie (thread) cheese! :dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

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#49 Bluewolf Pete

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Posted 28 February 2012 - 06:21 PM

Cambozola is our cheese of choice for most events.
Our love affair began many years ago .... we would go wine-tasting in the Yakima Valley or Oregon, and picnic lunch would consist of cambozola, sour-dough bread, summer sausage, pickled asparagus, and of course wine.
Need a cheese-eating emoticon!
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#50 Ambear

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Posted 28 February 2012 - 06:27 PM

I had it with some of those mini-toasts and a blood orange...sadly I ran out of toasts.

I'm resurrecting the thread cause I'm hoping to go on numerous cheese-adventures in the months to come, due to extra disposable income...there are lots of good ideas of things to try here.
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#51 OMG_Bill

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Posted 28 February 2012 - 06:52 PM

extra disposable income.

:huh:

What is that?
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#52 Absomphe

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Posted 28 February 2012 - 07:18 PM

Marked bills. :devil:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

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#53 Larspeart

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Posted 28 February 2012 - 09:53 PM

Two words...

"Humbolt Fog"

Probably my all time favorite. It is a goat cheese with an edible ash layer in the center like Morbier, a soften rind which is almost like a runny brie, with a sharp and crisp goat cheese interior.

Mmmmmm.....

In the north Seattle area we have a great little cheesemonger shop in Edmonds:
http://www.residentcheesemonger.com/

I find it always good to have someplace you can go into and know there will be somebody to chat with and find out what new/interesting cheeses might have arrived.

I'm also fortunate in that the Thriftway near me has a wonderful cheese selection, perhaps even more then are at the cheesemongers, just nobody handy to chat with. I regularly stop in and just see what soft/stinky cheeses they might have handy.

My biggest problem, is that the names of the cheeses are so "uncommon", that it's hard for me to remember from one visit to the next which one I've had. I need to start keeping notes :->


(would have deleted a lot, but.... Stupid tablet...)

Humbolt fog is an excellent cheese. Frankly, I lucked out. I was a cheese madman before I moved to 'cheese country USA'. Q

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#54 Ambear

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Posted 29 February 2012 - 07:34 AM

One of my favorite local cheesemakers did their own version of the Fog, and it seems like I bought a round and ate it all myself. Luckily the mister doesn't like cheeses with blue flavors...more for me!
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#55 TheLoucheyMonster!

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Posted 29 February 2012 - 03:44 PM

If you want a rather strange cheese, Trader Joe's has a cheddar with dark chocolate.
Two flavors I love by themselves, but the combination is very odd. You'll probably love it or hate it, or be like me and change your mind between loving it and hating it each time.

#56 redwun

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Posted 18 June 2012 - 01:28 PM

St Albray. Like a Very stinky brie when ripe! http://iledefrancech.../st-albray.html
You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#57 Ambear

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Posted 18 June 2012 - 01:58 PM

Bleh...I accidentally bought that once. Never again. :puke:
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#58 Absomphe

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Posted 18 June 2012 - 02:18 PM

This clown just looooves him some stanky cheese! :yahoo: :thumbup:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#59 redwun

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Posted 18 June 2012 - 03:46 PM

Bleh...I accidentally bought that once. Never again. :puke:



Like the "cheese cutter" at Murray's Cheese Shop on Bleeker Street says.."wutzamattuh, too steenky fodayou? :laugh: Throw in some Carr's original water wafers & let everyone else have the pate. :thumbup:

Edited by redwun, 18 June 2012 - 03:57 PM.

You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#60 Vanessa

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Posted 29 August 2012 - 10:18 AM

My favorite is still Rogue River Blue:

"Rogue River blue cheese is wrapped in grape leaves that have been macerated in pear brandy. Its forward, well-aged flavor tastes of brandy, fruit and burnt cream. A creamy, crunchy-smooth texture conjures specks of rock candy dissolving like divinity. The antique linen-hued paste features random tôile-styled patterns of green blue veins and the rind is gracefully imprinted by its grape leaf wrapping. The flavors of our signature terroir include hints of sweet pine, wild ripened berries, hazelnuts, morels and pears."


I used to special order it by the wheel.
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