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Central Market - Best Cheese [moved from Texas board]

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huruta Sep 6, 2007 10:40 AM

I'm so overwhemled by their cheese selection but have found a few favorites. What are your top choices for cheeses that REALLY stand out from the crowd? If you don't shop at Central but have some fine favorites, do share!

Mine, in this order:

1. XO Beemster (complex and divine, all by itself)
2. Rogue Creamery smokey blue (wonderful alone or with apricot jam on crackers)

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  1. g
    gavlist RE: huruta Sep 6, 2007 12:10 PM

    it's really tough to choose a favorite, but two that come to mind are:
    Neal's Yard Cashel (because I'm eating it now)
    Cypress Grove Humbolt Fog (I love the outer edge where it's transformed from chalky to gooey)

    1 Reply
    1. re: gavlist
      h
      huruta RE: gavlist Sep 8, 2007 07:36 AM

      Thanks for the recs. I've had other Neal's Yard but not the Cashel. I also love Humbolt Fog but didn't know it was at Central. Best, Christy

    2. ginger7949 RE: huruta Sep 10, 2007 09:27 AM

      I personally love Parrano Robusto
      by uniekaas. They sample it with an antipasti of olives, peppers and olive oil with beautiful seasonings, amazing
      and the ski queen gjetost brown cheese (sp.?) Amazing on crispbread with unsalted butter and fruit.
      Humboldt Fog is lovely and they also carry some beautiful manchegos.

      1. f
        FoodJudge RE: huruta Sep 10, 2007 05:58 PM

        I bought an Antique Emmenthaler last week that was just to die for!

        1. QueenB RE: huruta Sep 10, 2007 06:58 PM

          Humboldt Fog
          Jasper Hill Constant Bliss

          1. g
            gavlist RE: huruta Sep 11, 2007 12:03 PM

            I tried the Rogue smoky blue last night - it's really delicious. Not as smoky as I might have liked, and fairly mild as blues go - but it was good enough that I ate too much of it :)

            1. r
              RobinR RE: huruta Sep 11, 2007 12:22 PM

              Try Mobay - It's sort of two-layered cheese....One layer sheep's milk, one layer goat's milk..separated by ash...
              Or Sottocenere with truffles...

              1 Reply
              1. re: RobinR
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                dalaimama RE: RobinR Sep 12, 2007 07:36 AM

                Morbier is wonderful. It's actually made from two separate milkings from the same cows. The bottom layer is from the morning milk and the top layer is from the evening milk. Someone told me that the ash is there to prevent a rind from forming in between the two layers during the aging process.

                If you taste the two layers separately, you will find that there is a different in taste between the two milkings.

              2. h
                huruta RE: huruta Sep 12, 2007 10:43 AM

                Thanks for the additional recommendations. This is exactly what I wanted - a list of some favorite cheeses of others to help direct my purchases. Thanks again!

                1. e
                  Epicurious Esquire RE: huruta Sep 14, 2007 09:38 AM

                  Oh my. As a total cheese dork, I could go on and on. But I will give you what I consider to be the tastiest, creamiest, most delicious cheese on earth:

                  Delice de Bourgogne.

                  By definition, a triple cream brie must be at least 72% fat. Cream is added during production to fatten it up, and the result is so full of deliciousness I don't even know what to say. I buy a hunk almost every week.

                  Let it come to room temperature on the counter and then prepare to float to heaven.

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