quote:

Originally posted by BunglingBill

OOPS! I had another question: how do you order cheese from the Purdue University Dairy Program?

http://www.grahamcheese.com/

The purdue ag swiss, is awesome!!!

quote:

Originally posted by BunglingBill

quote:

Originally posted by CajunKing

I have been waiting on a mail order from Purdue University Dairy Program, they make some of the best baby swiss around, I ordered 4 – 3 lb wheels and I will cold smoke 2 of them this evening.

Hmmmmmm smoked baby swiss

Are you going to tell us how to do that (cold smoke cheese)?

Sorry for the delay

Yes, cold smoking is the way to go

I have a cold smoke baffle for my smoker, so i put a pan of Ice on the baffle and smoke away for x amount of time.

when I lived in New Orleans I shopped at Martins’ Wine Cellar as often as I could afford to. I often bought Serrano ham there along with aged Manchegos to enjoy with a simple white or rose. Once, I bought a wheel of Munster and took it home to my apartment where I opened the many windows in the bedroom and let in the 85 degree afternoon. I closed the door and had a couple glasses of wine in the air conditioned living room. After 45 minutes or so, the cheese (a perfect specimen, ripe and fine) was soft and my bedroom smelled like a well used horse stable. I ate the cheese slowly, over a few hours time with a locally baked ficelle and the rest of the wine, probably an Alsatian pinot blanc.
That, my friends, is livin’.

quote:

Originally posted by C Turner Joy

Cheese…and bread! My favorite? Munster! Not Muenster, though I like it for a mild cheese. I’m talking about the full on stinky, soft, cave-borne cheese. If there was a god of cheese and he had a favorite, I’d like to think he’d agree.

And bread? Not sure if I would want to continue living if they said I couldn’t have bread. Save it for another post.

If you are a cheese fan, and you all obviously are, give this a shot. I hope you won’t be disappointed. Fair warning: it is a big cheese.

Cheese! A gift from the gods and the farmers! My favorite is Maroilles. Next is Boulette d’Avesnes, Morbier, Chavgignol, Blue de Basques, a good ripe Camembert, Pyranees, Brie, Chimay, Mimolette gorgonzola, St. Albray, gruyere, raclette …..and on and on. What did General de Gaulle say? "How can you govern a country with 246 varieties of cheese?"

Mars cheese castle sells Cheddar cheese bread which makes tasty toast. It’s a loaf of white dough which is flattened, covered with grated cheddar, rolled up, allowed to rise and baked. So, so good! Always worth a stop just for a visit to the bakery. I get several loaves for ourselves and our good pals. Good elephant ears also.

Abe, Tim & Tom’s Cheese Shop is next door to the Star Bar & Restaurant. They have a nice selection, including every product ever made by the Merkt’s Cheese Company. The Star Bar & Restaurant is directly across the street from Mars Cheese Castle. Mars Cheese Castle has an indoor concession selling Vienna Beef hot dogs. The Star Bar & Restaurant serves a great Reuben made with Vienna Beef corned beef. They also serve excellent blue gill with a potato pancake, not a Yiddish latke, on their daily menu. They serve good pies too. The Brat Stop on HWY 50 also has a cheese shop.

I always wondered if this was the employee break room at the Mars Cheese Castle.

http://www.bratstop.com
http://www.marscheese.com
http://www.timandtomscheeseshop.com

CSD

Oh yeah, I’ve been to Bobby Nelson’s (another Roadhouse delivery, I believe) but I don’t think I’ve been to the Cheese Castle. I just drool when I drive by 🙂

Abe, if you’re coming north for cheese, there are quite a few stops before Sendik’s. On I94 there’s Bobby Nelson’s and Mar’s Cheese Castle. In Brookfield, there’s Grasch Foods and V Richard’s. I love cheese and spend buku bucks on it each week. Last week while shopping at Whole Foods and Trader Joe’s in Milwaukee, we purchased some organic Dutch gouda, organic parmesan, organic goat feta, organic string cheese, organic shredded mild cheddar, Dejong Rembrandt Holland, and goat crumbles.

CSD

I spent a few years working part tme for Hickory Farms during the Holidays for Christmas money when they still had actual cheese shops in the early 80’s. This was when the only cheeses that you could buy at the grocery store were mozzarela(sp), american, cheddar, swiss, and velveeta (if you call that cheese). We had to learn about all the different cheeses (200+ varieties) and had to try them all. My favorites are Stilton, Rocqufort (Goat Milk variety), Havarti, Gouda, Medium Cheddar, and Baby Swiss. I can’t stand Limburger, Swiss in the 50# round, and Brie.

Cheese…and bread! My favorite? Munster! Not Muenster, though I like it for a mild cheese. I’m talking about the full on stinky, soft, cave-borne cheese. If there was a god of cheese and he had a favorite, I’d like to think he’d agree.

And bread? Not sure if I would want to continue living if they said I couldn’t have bread. Save it for another post.

If you are a cheese fan, and you all obviously are, give this a shot. I hope you won’t be disappointed. Fair warning: it is a big cheese.

Montenebro – a goat/sheep tangy salty Spanish cheese. Nirvana but hard to get and of course buratta, the liquidy mozarella.

Ah, yes, Sendik’s. I think I went in there with my dad in the early days of Roadhouse when he would have to deliver stuff personally. Maybe we’ll do a little day trip when the weather is more consistently nice.

Have you ever tried Washington State University’s Cougar Gold "cheese-in-a-can"? Hard to describe but very tasty. I like the original in the yellow can. Check out their recipes while you’re at their web site.

http://www.wsu.edu/creamery/index.html

Count me in among the cheese lovers.. there is never a day when I don’t have at least 2 or 3 kinds in my fridge.. i have made entire dinners of nothing but cheeses, crackers, and fruit.
My most favorite is nearly impossible to find.. they had some at Whole Foods for awhile and never got any back.. even the cheese people couldn’t remember it.. it has the delightful name of "Ticklmore", from the wonderful Neal’s Yard Dairy.. if anyone knows a source for this you would have my everlasting gratitude.
I also love a good chevre.. I make a pasta dish with chevre, dill, crab, and cream..
For simple everyday eating there is nothing better to me than Hoffman’s colby jack cubes..just the right amount of tang.. I do love a tangy cheese.
I’d never been a huge brie fan until I tried an amazing triple creme (can’t remember the name) that was just like butter…but better!
Anyone ever try blue cheese with raisins as a snack? yum!
I have been having trouble lately finding a really good Monterey Jack..it used to be my favorite as a child, but all the ones I’m finding today seem overly processed and bitter as opposed to tangy and firm.. any suggestions?

Mrs FL has always made Saganaki (Greek flaming cheese appetisers) for her family gettogethers. Once toddlers, now teenagers, her cousins always ask for what they call oopa’s, pronouncing it like Willy Wonka’s smaller sized workers were called. At a small cheese factory just inside of Dodgeville, we purchased some 16 year old cheddar; wow what a cheese that was. The other day we got some double cream Brie from TJ’s; with some artisan bread and a few apple slices we’ll be having a feast. During Cheese Days in Monroe WI, I sampled some baked cheese that was a treat.