The Bar Towel

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.

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.

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?

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.

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.

Or just add it to the other cheese thread

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

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

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

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

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

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.

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

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.

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)

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.

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.