Chimay Trappist cheese

boney · Post by **boney** » Tue Aug 21, 2012 1:57 pm

The Ilchester is awesome. It's one of my wife's favorite cheeses. We even used to be able to find it at most Fortinos in Hamilton 3-4 years ago. It was pretty scarce in Calgary, though. Haven't tried tracking it down since I've been back in Ontario, but I sense some in my near future.

FYI for Hamilton folk. If you didn't know (probably do), the brain has a nice cheese plate, with a crazy amount of cheese for what they charge.

SteelbackGuy · Post by **SteelbackGuy** » Tue Aug 21, 2012 2:45 pm

boney wrote:The Ilchester is awesome. It's one of my wife's favorite cheeses. We even used to be able to find it at most Fortinos in Hamilton 3-4 years ago. It was pretty scarce in Calgary, though. Haven't tried tracking it down since I've been back in Ontario, but I sense some in my near future.

FYI for Hamilton folk. If you didn't know (probably do), the brain has a nice cheese plate, with a crazy amount of cheese for what they charge.

They also only serve IPAs to young people. Cause that is who drinks them.

GregClow · Post by **GregClow** » Tue Aug 21, 2012 10:00 pm

Seems like this is turning into a more general cheese discussion thread, which is great. Just wondering if we should change the title of the thread to reflect that.

cratez - as the originator, would you be cool with it changing?

cratez · Post by **cratez** » Tue Aug 21, 2012 10:38 pm

GregClow wrote: Seems like this is turning into a more general cheese discussion thread, which is great. Just wondering if we should change the title of the thread to reflect that.

cratez - as the originator, would you be cool with it changing?

Sure, why not.

Belgian · Post by **Belgian** » Wed Aug 22, 2012 12:50 am

I vote we call it Cheez-O-riffic MANIA!!.

Recently I saw a St. Ambroise cheese, washed with St. Amby beer of some kind, maybe I saw that at Chabichou on Harbord near Bathurst. They are an insane store.

irishkyle21 · Post by **irishkyle21** » Wed Aug 22, 2012 6:45 am

Or just add it to the other cheese thread

GregClow · Post by **GregClow** » Wed Aug 22, 2012 10:44 am

irishkyle21 wrote:Or just add it to the other cheese thread

Is there an older cheese thread? Huh. Totally forgot about it.

Torontoblue · Post by **Torontoblue** » Wed Aug 22, 2012 10:47 am

It's an old thread and hasn't been touched for over a year.

http://www.bartowel.com/board/viewtopic ... highlight=

irishkyle21 · Post by **irishkyle21** » Wed Aug 22, 2012 11:45 am

That's the one. Holy crap, I didn't think it was that long ago! I couldn't find it for some reason.

Belgian · Post by **Belgian** » Wed Aug 22, 2012 12:39 pm

GregClow wrote:
irishkyle21 wrote:Or just add it to the other cheese thread
Is there an older cheese thread? Huh. Totally forgot about it.

Maybe we can have the older cheese thread, and a semi-ripe cheese thread.

Torontoblue · Post by **Torontoblue** » Wed Aug 22, 2012 12:44 pm

The Aged Cheese thread is still pretty relevant...it just got lost in the myriad of newer postings.

cratez · Post by **cratez** » Wed Aug 22, 2012 2:16 pm

Torontoblue wrote: It's an old thread and hasn't been touched for over a year. http://www.bartowel.com/board/viewtopic.php?t=6498

Greg - I don't mind if we combine them. I searched for a relevant thread before posting and couldn't find one, but they're pretty much the same topic.

boney · Post by **boney** » Sun Sep 09, 2012 4:05 pm

I made the very adult decision that I only wanted to have cheese, beer and bread for diner tonight, so I heaed down to the Cheese Shoppe on Locke. First time at that particular shop. Very impressed. Walked away with....

-Chimay
-Blue Haze, Ontario (smoked blue)
-Le Gre dus Champ, France (organic raw cows milk.....which I'm pretty sure is code for "bovine tuberculosis", but I just can't help myself. Mmmmm raw cows milk)

GregClow · Post by **GregClow** » Sun Sep 09, 2012 6:46 pm

boney wrote:-Blue Haze, Ontario (smoked blue)

Oh, yeah - I LOVE that cheese! It's gorgeous stuff.

Interesting story, too - it actually starts as a cheese called Blue Benedictine made by monks in Quebec, and then Provincial Fine Foods smokes and ages it here in Ontario to turn it into Blue Haze.

irishkyle21 · Post by **irishkyle21** » Mon Sep 10, 2012 12:38 pm

Had one of the best pieces of cheese I've ever had yesterday. I can't remember the name of it. It had grape skins around it as a rind. After googling I figure it was a type of "formaggio ubriaco". So good. It had bite to it similar to a medium blue, but also a little welchs grape juice kind of sweetness. I'll try and get the name and post it if I do.