63 replies to this topic

[cheeseweasel]

You got a gutload of Gorgonzola?

Makes you all pflegmony.

[Ginger Snap]

Tonight I'm making kohlrabi and potato au gratin and I've done it with Gorgonzola in the past but want to try something else. This is not a dish to eat on a date.

[BHB]

i'd prefer some nice hard mimolette...

[TheDHJ]

Manchego.

[u.s.blues]

_{i like cheese.}

[Ginger Snap]

Probably going to go with gruyere.

[jme]

Manchego.

& Iberrico.

my faves.

[cheeseweasel]

Someone filched my Limburger.

[deadheadskier]

& Iberrico.

my faves.

They make an Iberrico cheese?

interesting. I've only had the ham, which is the bomb.

[TheDHJ]

They make an Iberrico cheese?

interesting. I've only had the ham, which is the bomb.

I was thinking the same.

[jme]

yeah man.. it's similar to the Manchego, but it's pasteurized cow, goat and sheep milk

http://aroundtheworl...ico-cheese.html

[Rionach aka Spec K]

cabrales w/membrillo
drunken goat
manchego
Burren Gold w/nettles

[hoagie]

Asiago

[jpotts05]

I think it was "Blessed are the cheesemakers".

[Rionach aka Spec K]

also love a good Swiss emmental

[hoagie]

Polly-o string cheese!




So classic

[Rionach aka Spec K]

[KittyRocks]

i just read that cheese is the most stolen item from the grocery store

[Jersey Thug]

Beemster.

[TheDHJ]

Pecorino.

[SunshineDrummer]

Manchego.

I'm still waiting......

[Lostsailr]

I like the peanut butter of cheese...


or any of these cheeses...

[cheeseweasel]

Gubment cheese is some gourmet shit!

[hoagie]

Beemster.

Not to be confused with Deemster...

[sneakyjack]

Baldor from Canada
just sayin'

[insolent cur]

we have two local cheese makers up here creating their own unique products. everything i've tried from both have been exceptional cheeses. they've really captured some great tastes and textures.

[Ginger Snap]

Alright I've tried a variety of recipes to find the perfect au gratin potatoes, and I have yet to get it right. Sure, it's tasty, but it separates and goops, and looks really greasy.

[Tim the Beek]

[beerzrkr]

...Preferred the company of snakes and bees
Drank cognac and ate Gouda cheese...

[KittyRocks]

Alright I've tried a variety of recipes to find the perfect au gratin potatoes, and I have yet to get it right. Sure, it's tasty, but it separates and goops, and looks really greasy.

would a bread crumb topping help? or making a cheese sauce first then cooking the potatoes in that? i have a pretty easy decent cheese sauce recipe if youd like i can try to find it...

[TheDHJ]

Fromunda cheese.

[Feck]

did you just cut that ?

[TheDHJ]

You can smell it all the way to Manhattan.

[Feck]

8 stories up with the windows closed

[Ginger Snap]

would a bread crumb topping help? or making a cheese sauce first then cooking the potatoes in that? i have a pretty easy decent cheese sauce recipe if youd like i can try to find it...

I'd like that, I haven't given up.

I tried a bechamel cheese sauce rather than the way my mom does it, layering dots of butter, flour, onion, etc, then potatoes- which tends to be too dense for what I'm going for. I want a creamier cheese sauce mingling with the baked sliced potatoes.

[Jersey Thug]

what dairy are you using?

[Ginger Snap]

organic lowfat milk

[Jersey Thug]

that's your problem right there. you need milkfat or the excess moisture that cooks out will make it break. i don't know a way around that one. cream is best, whole milk will also work usually. 2% or less, not so much.

[TheDHJ]

The best cheese I've had to date was acquired in a small, open air bazaar in Venice, Italy. Huge language barrier...but mmmmmmmmm was understood by all.

[hoagie]

that's your problem right there. you need milkfat or the excess moisture that cooks out will make it break. i don't know a way around that one. cream is best, whole milk will also work usually. 2% or less, not so much.

she is correct. I use half n half

[Ginger Snap]

Well, I will give it another shot in the next week or so. Thanks!

[hoagie]

I always break sauces and butter...it's easy to do for a number of reasons...always keeping the heat low will help. Good luck,r report back, or mail me some overnight express

[TheDHJ]

Needs more rennet.

[Jersey Thug]

oh Wit, i forgot to add, if you're not doing so already, slice the potatoes SUPER thin and blot them (and anything else you add in) really well before adding the béchamel or whatever you're using to sauce the dish. slicing thin will allow you to drop the temp a bit (high heat is also a factor in breaking) and you can adjust the cook time accordingly.

xo

[Sugar]

Baldor from Canada
just sayin'

[Sugar]

So now that you've sampled all ages of Balderson, whaddya say!? The best!?

[Karen]

& Iberrico.

my faves.

 

JP and I had dinner with DHJ at Cafe Iberrico once.

 

I don't know if we actually had Ibericco cheese there....we did have goat cheese.

 

 

Carry on. 

[Karen]

oh Wit, i forgot to add, if you're not doing so already, slice the potatoes SUPER thin and blot them (and anything else you add in) really well before adding the béchamel or whatever you're using to sauce the dish. slicing thin will allow you to drop the temp a bit (high heat is also a factor in breaking) and you can adjust the cook time accordingly.

xo

 

 

Excelllent tip! 

[nancykind]

we have 2 or 3 cheesemakers at our farmers market now, i admit to liking one's cheeses over the other.    i have to try goat cheese sometime, it's supposed to be better for me than cow cheese.  i do buy goats milk for cooking, too

[Tabbooma]

Gorgonzola sauce on a well marinated/seasoned, rare cooked skirt steak make Tabbooma happy, happy, happy