recommend me some CHEESE
I live in a town with some amazing fromageries. I do have favourite cheeses but would like to try more and often find myself overwhelmed/with no clue when I'm actually at the counter.
My favourite cheese is Saint Albray, and I tend towards soft or semi soft, creamy, stinky, gloopy, super high fat content. I also love blue cheese (roquefort, Stilton) and some hard cheeses (manchego). Not a fan of goat's cheese but LOVE sheep's cheese and would love some recs for a good soft sheep's cheese.
Please give me some tips, I want to discover new cheesy delights!
We spotted a black truffle cheddar cheese at a fancy supermarket near our house and we buy it almost every week now. It is something like $30/kg but it is worth every penny.
It is made by Bothwell (www.bothwellcheese.com) and it is to die for. We put it in our omelettes, grilled cheese sandwiches, and sometimes we silently eat it out of the package like animals.
I too am a fan of the Bothwell cheese with truffles. I don't recall it being cheddar, though. The one I've had was in a much milder base, like Friulano or even brick. Bothwell also makes a garlic and chive cheese that is darn tasty.
If you haven't tried Cabrales, you should. A good fromagerie might carry a raw milk version that is at peak ripeness. This is stinky cheese at its finest.
I picked up an interesting cheese that was cow's milk cheese, like a gouda or edam, but with coriander and fenugreek seeds studding it. I know it sounds odd, but the taste is phenomenal. It was cut into paperthin slices. Whenever we buy some, it's gone in a few days. Each night, my husband and I find ourselves eating a slice or two ... or more.
I quite like Le Cendrillon, but I think it's a goat cheese. If you like Manchego, try to find one that's in the traditional leaf wrap and has been aged. I also like using sheep's milk ricotta in my pasta dishes.
I would think that the staff at the fromageries would be your best resource. Make friends with them!
That said, I can suggest you try Beaufort d’alpage if they have any from the Spring--not exactly soft, but very accessible. Ask who their best roquefort producers are. Try Italian Taleggio. Can I assume you've had raw milk Camemberts? Spain has lots of great sheep milk cheeses, and I've heard good things about a Portugal sheep cheese called Serra da Estrela, which sounds up your alley.
But really, your cheesemongers SHOULD know what they have at peak and suited to your tastes.
(I Assume you are from Montreal)
Have a look at what is available at "Hamel" and "Qui Lait Cru", both at Jean-Talon Market; and ask them for recomendations; there are so many cheeses and some are only seasonably available.
You can also go to "Fromagerie Yannick" (in Outremont and 3 other locations) .
Also, try not going at the stores on week-ends, they are overwhelmed with customers.
I agree that talking with the staff is the best way to go, particularly if you can go at an off-peak hour of the store.
I recently tried a casinca, a soft, strong, supremely stinky goat cheese from Corsica. It actually made my eyes water when I opened it, but I loved the taste.