Cheeses

markaberrant · Post by **markaberrant** » Mon Mar 21, 2011 10:27 am

SteelbackGuy wrote:Try that cambozola sprinkled over steak with roasted walnuts. Really tasty.

I like sliding in a few slices of cambozola on mushroom pizza.

sprague11 · Post by **sprague11** » Mon Mar 21, 2011 3:54 pm

markaberrant wrote:
SteelbackGuy wrote:Try that cambozola sprinkled over steak with roasted walnuts. Really tasty.
I like sliding in a few slices of cambozola on mushroom pizza.

ditto with Vegetable lasagna.

JesseM · Post by **JesseM** » Mon Mar 21, 2011 10:20 pm

Rocking some Cantenaar at the moment with ST Gemini. It kicks the beers ass.

SteelbackGuy · Post by **SteelbackGuy** » Mon Mar 21, 2011 10:22 pm

JesseM wrote:Rocking some Cantenaar at the moment with ST Gemini. It kicks the beers ass.

And when a cheese can kick Gemini's ass you know it is good!

irishkyle21 · Post by **irishkyle21** » Sun Jul 31, 2011 12:07 am

Just had a delicious cheddar from PEI I think it's called Avonlea and it paired well (to my surprise) with a Black Licorice Lager from Shorts.

Torontoblue · Post by **Torontoblue** » Sun Jul 31, 2011 2:43 am

irishkyle21 wrote:Just had a delicious cheddar from PEI I think it's called Avonlea and it paired well (to my surprise) with a Black Licorice Lager from Shorts.

The Clothbound Cheddar? If so, it's so much like munching on a raw spud..........in a good way.

irishkyle21 · Post by **irishkyle21** » Sun Jul 31, 2011 10:56 am

Torontoblue wrote:

The Clothbound Cheddar? If so, it's so much like munching on a raw spud..........in a good way.

That's the one. It's one of my favorite cheddars so far, almost as good as Montgomery's in my opinion.

Bobsy · Post by **Bobsy** » Mon Aug 01, 2011 8:44 am

This one is very good if you can find it:

http://www.wbez.org/blog/steve-dolinsky ... unds-84392

It's available at Plank Road Market just a little east of Danforth and Coxwell.

G.M. Gillman · Post by **G.M. Gillman** » Mon Aug 01, 2011 8:46 am

Avonlea is one of the few cheeses made in Canada which in my experience really tastes like English cheddar.

Ontario and Quebec make great cheddars but they don't really taste English IMO, even the raw milk versions.

The Montgomery mentioned is a good example of English cheddar and it has a meadow-like flavour, grassy and creamy, almost buttery, that is the hallmark of good English cheese. (I say good because they have plenty of a standarized industrial product too, the vast majority of it probably).

It's hard to find Avonlea or Montgomery or similar but recently at Metro I found a line of three English cheeses, one was cheddar, for a very reasonable price that had the real cheddar taste IMO. It wasn't cloth-wrapped (hallmark of the old farmhouse cheese) and is pasteurized I would think but it had that inimitable Englis flavour. Unfortunately I can't recall the name, it's a name like doubledrum or something like that, but anyone who goes there will find it easily, it's in a small package with a black and white label next to a Cheshire (classic crumbly English cheese) and a third one, Gloucester maybe.

English ale, or English-style ale, is the perfect partner for English cheese.

Gary

Cale · Post by **Cale** » Mon Aug 01, 2011 1:55 pm

This thread is making me excited for my cottage trip in a couple weeks, which always involves a stop-over at Maple Dale.

G.M. Gillman · Post by **G.M. Gillman** » Mon Aug 01, 2011 5:07 pm

It was Dorset Drum cheddar that I meant. In the cheese section, there are other British cheeses that have different names but are similarly packaged and priced, but of those I've tasted, I thought Dorset Drum was the best.

Gary

Torontoblue · Post by **Torontoblue** » Mon Aug 01, 2011 7:36 pm

Picked up a nice big slab of Rogue Creamery Smoky Blue this weekend. Possibly one of the finest, more-ish blue cheeses I've ever tried. First off, it's very creamy with nice blue veins all the way through. And the subtle smoke takes over, mixing superbly with the initial taste of caramel & hazelnuts leading to the wonderful tangy aftertaste.

Also grabbed some more of the Queso Valdeon from the Castilla-Leon region. This is a very intense blue, and is a mix of goat & cow's milk. Seems to be more blue/grey veins than actual white cheese!!! And all wrapped in sycamore leaves. Very spicy & salty. Quite sticky and really latches onto the back of your mouth, tongue and throat. Not for the feint hearted.

Also Cantal AOC from Auvergne, France. Semi firm cow's milk. Quite strong aroma of stone, farmyard, hay & wet grass. Quite mild flavoured with nice hints of butter. Apparently this is one of the world's oldest cheeses and was even written about by Pliny The Elder, 2000 years ago. Now if only I had a bottle of Pliny.......

ritzkiss · Post by **ritzkiss** » Mon Aug 01, 2011 9:51 pm

Anyone know where in Toronto you can get the Avonlea cheddar? Very intrigued...

G.M. Gillman · Post by **G.M. Gillman** » Mon Aug 01, 2011 10:21 pm

This excellent cheese store often has it:

http://www.nancyscheese.com/Site/Home.html

According to her list, Avonlea is currently sold out but I see she has some Scottish cheddar currently, and all her stock is top-rate.

Gary

irishkyle21 · Post by **irishkyle21** » Tue Aug 02, 2011 1:09 pm

Torontoblue wrote:

Picked up a nice big slab of Rogue Creamery Smoky Blue this weekend. Possibly one of the finest, more-ish blue cheeses I've ever tried. First off, it's very creamy with nice blue veins all the way through. And the subtle smoke takes over, mixing superbly with the initial taste of caramel & hazelnuts leading to the wonderful tangy aftertaste.

That's one cheese I have been wanting to try for a long time. Even morse so now.