Favorite Specialty Cheese?

For all the cheese-lovers out there:

What do you pine for that you can't get in Louisville?

We are planning to visit Murray's Cheese/ Artisanal in NYC next month and planning to bring back a few that are not available locally. Anybody have a favorite special cheese they want to recommend? I already have burrata on my list, but I'd love additional suggestions. We tend to like highly flavored/ aged cheeses ( cheddar, blue, aged gouda), but younger cheeses are good too if they are wonderful.

Deb

Probably wont be able to find it but you could look for Casu marzu . I have never had it, but have been curious about it for some time.

They have an epoisses that they age in the store. I think you might be able to get an epoisses here, but not ripe and perfect like the one you can get at Murray's in NY.

That reminded me about the Murray's I went to at a Kroger, of all places, in Atlanta. I'm asking about it on another post.

Probably wont be able to find it but you could look for Casu marzu . I have never had it, but have been curious about it for some time.

That's the one with the maggots in it, right?

Two cheeses that always loved while living in France were Pyrenees Brebis and St. Nectaire. They're both very difficult to find in the states and it used to be illegal to import the St. Nectaire because it was made with unpasteurized milk. I believe that Murray's has both of them.

Probably wont be able to find it but you could look for Casu marzu . I have never had it, but have been curious about it for some time.

That's the one with the maggots in it, right?

yes
http://en.wikipedia.org/wiki/Casu_marzu

[Robin Garr]

That's the one with the maggots in it, right?

yes
http://en.wikipedia.org/wiki/Casu_marzu

Pass.

Testun al Barolo - a semi firm mixed milk cheese from Italy. The cheese is covered in the residue of Nebbiolo grapes used to make Barolo wine.

Ribafria - a semi hard goat cheese from Portugal. The cheese is coated with black peppercorns.

When I lived in the Philly area I could get them at DiBruno Brothers. I still have them shipped to me occasionally when I want a treat.

Thanks, Steve- Welcome to the Forum!

I've heard of the first one, but not the second. With it being peppercorn crusted, is it super peppery?- or only giving it a little "bite"?

Deb

Probably wont be able to find it but you could look for Casu marzu . I have never had it, but have been curious about it for some time.

That's the one with the maggots in it, right?

yes

I read that the maggots can actually make it through the system and there are rare documented cases of them eating their way out of your digestive tract. I think that would hurt.

I read that the maggots can actually make it through the system and there are rare documented cases of them eating their way out of your digestive tract. I think that would hurt.

Who's ready for lunch?

What is the point of having maggots in cheese? I just don't get it. Why would anyone want to eat maggots? Nasty nasty nasty.

I read that the maggots can actually make it through the system and there are rare documented cases of them eating their way out of your digestive tract. I think that would hurt.

Who's ready for lunch?

Yes- I actually read that during my lunch and debated whether I needed to add a disclaimer to my initial post to warn readers of content... And I'm not particularly squemish.

Now that my thread's been hijacked- how do I get it back????

Deb

Deb,

The nice thing about Ribafria is that it can be a spicy as you want. The peppercorn coating is thick, but easily brushes off so you can have as much as you like. I prefer it full on, although I know many people brush much of it off.

A couple of us have actually giving you cheese suggestions!