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Thom Yates

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Re: Cheese, Artisan Cheese, I like to try it Please

by Thom Yates » Thu Jan 06, 2011 4:27 am

Hey guys it's good to know that I'm not the only one out there.
I'll tell ya though I'm really becoming a really big fan of "Smoked Cheeses". Of course smoked anything is awesome. We all know that Bacon bad, vegi's & fruit good. The part I like about smoking food is the flavor of bacon without all the bad stuff. There's nothing like the taste fo Smokey, Creamy Gouda or artisan Cheddar & others.
I'm even liking Smoked Fruit like apples & veggies such as tomatoes, even honey & sauces. So what does everyone think about Smoked Cheeses?

PS. Thanks for the info on Red Wine & Gout, I might have to look into that again as I was primarily drinking the whites with fish & poultry because I was avoiding the red meats.

Oh! I've been to Lotsa Pasta & sampled some of their cheeses, & have had most Kentucky cheeses, Love them all too. But havent been able to have Giovanni's yet. Right now I'm pretty heavy into experimenting with goat cheeses too.
I might add this is really fund hearing from everyone about their favorites it inspires me really!
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Brad Keeton

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Re: Cheese, Artisan Cheese, I like to try it Please

by Brad Keeton » Thu Jan 06, 2011 10:53 am

Deb Hall wrote: Fresh Burrata from A16 Restaurant in San Francisco - but you have to fly there to get it.. Deb


The pizza I had at A16 was probably the best pizza I've ever had, and one of the top ten best things I've ever eaten. I loved that place.
"I don't eat vegans. They're too bony."
-Alton Brown
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Matt MB

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Re: Cheese, Artisan Cheese, I like to try it Please

by Matt MB » Thu Jan 06, 2011 11:53 am

Top 3 International (in order):

Brillat-Savarin: I know of no better triple cream. Remove it from the refrigerator and let it come to room temperature. Eat with a simple water cracker to enjoy the lucious, delicate, buttery flavor of this amazing cheese. Available at Whole Foods and wherever love of life is observed.

Campo de Montalban: If you manchego, and you haven't the Campo, go to the store now, and experience this manchego so good that its no longer considered a manchego (plus the fact that it is made with cow, sheep AND goat's milk). This firm cheese needs no accompaniment; eat straight.

And it has to be included:

Gruyere: If you were stranded on a desert island, and you could only have one cheese, this would be my choice. It's versatility makes it perfect as a stand alone cheese, but also AWESOME for cooking (Gratins, baked on croutons for salads or soup). At Le Beaujolais, we had a gruyere salad for a while (No greens, just shredded Gruyere tossed with a vinaigrette). We also had a gruyere cheese tart, and of course, you can't make a Hot Brown without it (while being true to the original). I'm sure a lot of chefs have become bored with this cheese, but, again, on a desert island . . . That is why it has to make the top three.
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Deb Hall

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Re: Cheese, Artisan Cheese, I like to try it Please

by Deb Hall » Thu Jan 06, 2011 7:37 pm

Brad Keeton wrote:
Deb Hall wrote: Fresh Burrata from A16 Restaurant in San Francisco - but you have to fly there to get it.. Deb


The pizza I had at A16 was probably the best pizza I've ever had, and one of the top ten best things I've ever eaten. I loved that place.

I know, Brad - and I owe you a drink. Your recommendation was why we went there. Also in our top 10 ever, and I'm still dreaming about their buccatelli with marinara. Very simple- and amazing!
Thanks!
Deb
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Joe C

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Re: Cheese, Artisan Cheese, I like to try it Please

by Joe C » Fri Jan 07, 2011 10:21 am

I love a good Locatelli Romano. I don't even bother to grate it.
Great with a nice dry red wine.
Not a fan of soft cheese, mostly sharp cheddars and hard Italian cheese.
I made a parmesan, will try a romano next.
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Brad Keeton

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Re: Cheese, Artisan Cheese, I like to try it Please

by Brad Keeton » Fri Jan 07, 2011 12:24 pm

Deb Hall wrote:
Brad Keeton wrote:
Deb Hall wrote: Fresh Burrata from A16 Restaurant in San Francisco - but you have to fly there to get it.. Deb


The pizza I had at A16 was probably the best pizza I've ever had, and one of the top ten best things I've ever eaten. I loved that place.

I know, Brad - and I owe you a drink. Your recommendation was why we went there. Also in our top 10 ever, and I'm still dreaming about their buccatelli with marinara. Very simple- and amazing!
Thanks!
Deb


Happy for the assist. It's a great place, and the neighborhood was cool too.
"I don't eat vegans. They're too bony."
-Alton Brown
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Thom Yates

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Re: Cheese, Artisan Cheese, I like to try it Please

by Thom Yates » Sat Jan 08, 2011 12:03 am

I wonder if a "Fine Cheese" themed restaurant would work? I mean look at the Blind Pig, they're celebrating a love of pork with a majority of the menu. I haven't been to MOZZ yet, but let's face it that's just "ONE" cheese I'm talking a menu based on all the great cheeses of the world.

What's everyone think?
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Alison Hanover

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Re: Cheese, Artisan Cheese, I like to try it Please

by Alison Hanover » Sat Jan 08, 2011 1:57 am

I would go!!
Thom Yates wrote:I wonder if a "Fine Cheese" themed restaurant would work? I mean look at the Blind Pig, they're celebrating a love of pork with a majority of the menu. I haven't been to MOZZ yet, but let's face it that's just "ONE" cheese I'm talking a menu based on all the great cheeses of the world.

What's everyone think?
Alison Hanover
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Robin Garr

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Re: Cheese, Artisan Cheese, I like to try it Please

by Robin Garr » Sat Jan 08, 2011 8:28 am

Thom Yates wrote:I wonder if a "Fine Cheese" themed restaurant would work? I mean look at the Blind Pig, they're celebrating a love of pork with a majority of the menu. I haven't been to MOZZ yet, but let's face it that's just "ONE" cheese I'm talking a menu based on all the great cheeses of the world.

What's everyone think?

There's a restaurant called Artisanal in New York City that thrives on this basis. And lots of little bistros in Paris.

Here you go, the Artisanal Fromagerie and Bistro Website ...Drool at your leisure.

http://www.artisanalbistro.com/
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Dan Thomas

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Re: Cheese, Artisan Cheese, I like to try it Please

by Dan Thomas » Sat Jan 08, 2011 9:01 am

732 Social usually has some well presented and interesting choices on their cheese board. :D
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Michele Janosek

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Re: Cheese, Artisan Cheese, I like to try it Please

by Michele Janosek » Sat Jan 08, 2011 10:46 am

There's a restaurant called Artisanal in New York City that thrives on this basis. And lots of little bistros in Paris.

Here you go, the Artisanal Fromagerie and Bistro Website ...Drool at your leisure.

http://www.artisanalbistro.com/

Mike and I just saw this place on "The Best Thing I Ever Ate" - we are going home for a visit in March and this is one of our top 3 must eats while we are in NYC :D

Seriously - life without cheese would just be unbearable.
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Blake N

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Re: Cheese, Artisan Cheese, I like to try it Please

by Blake N » Mon Jan 10, 2011 11:39 am

I'll second 732 Social. We have been there many times just for cheese+meat plates. Proof puts together a similar spread, and is just as good IMO. A great way to try several good cheeses at once.

Lexington has finally gotten the memo that restaurants can be fun: we have a new place called Table 310 that makes a nice cheese plate (the meats don't stack up with those at Proof or Social, though).

We have been to Artisanal in NYC. It is so much fun. If we had a place like that around here, I would go once a week at least.
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Jess Torres

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Re: Cheese, Artisan Cheese, I like to try it Please

by Jess Torres » Mon Jan 10, 2011 5:52 pm

Well, if anyone ever opens a cheesery, I'll be your first regular:) I'm a cheesehead, too...there's lots of hard-to-find selections, but seasonal, at Lotsa Pasta, and Whole Foods. I'm a sucker for all things double-or-triple creme, aged goudas, and almost any good funky blue. My faves, Brillat-Savarin I have to 2nd that!
St. Andre, Fromager D'Affinois, St. Agur (heavenly eBlue), Dolce Gorgonzola, and Robusto...and almost anything Kenny makes, esp. St. Jerome, and the unique Asiago:)
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Thom Yates

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Re: Cheese, Artisan Cheese, I like to try it Please

by Thom Yates » Wed Jan 12, 2011 9:36 pm

There's a restaurant called Artisanal in New York City that thrives on this basis. And lots of little bistros in Paris.

Here you go, the Artisanal Fromagerie and Bistro Website ...Drool at your leisure

Drooooooooooooooooooled, the bucket is full. I'll just take the grilled cheese menu by itself.

Love to see something like that in Louisville!!!!
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Phil Gissen

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Re: Cheese, Artisan Cheese, I like to try it Please

by Phil Gissen » Thu Jan 13, 2011 10:30 am

I devour Mimolette and Cantal along with Roquefort when I'm in France and there is a Frommagerie on just about every block. It is my staple for a pre lunch snack and and after dinner snack. Soon, I bloat up and start looking like Winston Churchill on steroids. My face takes on the appearence of Charles Laughton in the "Hunchback of Notre Dame," and I seriously consider taking up residency in the attic of the Cathedral communing with the gargoyles. I love cheese, but it does wreak havoc with my system. It's a b---h getting old. Let me tell you!
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