Cheese of the Month Nominations (April to September 2013)

[Melanie Wong]

"We need to start a nomination thread this month to identify specific cheeses that will be ChOTM in future months. We should have similar threads every six to 12 months." ~ cheesemaestro

This thread will collect the cheeses that y'all are interested in discussing and tasting for the cheese of the month over the next six months. Let's try this and see how it works, we can tweak as needed as this evolves.

Some have suggested that we have more than one cheese per month. Sounds good to me, let's try that too.

Please state your nomination in CAPS as the first word in your post. Others can second that choice by clicking on the "recommend" button. You can make more than one nomination but please do so in a new post to try to keep this orderly.

Please feel free to continue nominating up until the end of August 2013. At that point, someone should start a new thread for the next time period if we like how this works.

Edited to add: As a corollary to this post, here's the topic for signing up to be coordinator for one month.
http://chowhound.chow.com/topics/894473

[Melanie Wong]

ROQUEFORT

http://chowhound.chow.com/topics/903379

[Veggo]

I'm watching the birth of this board, and while taleggio in March got a lot of comments board related and not cheese related, I think it did OK. Gouda in May, less so. There are 2 risks with a ChOTM, one is something so common that nobody comments, or one so obscure nobody knows what to say. With some trial and error the monthly volunteers will find that middle ground that gets some excitement and participation and create some learning experiences.

[HillJ]

Has the suggestion for two cheeses in a given ChOTM been dropped? It would be interesting to give it a try.

[Veggo]

As I recall the administrator for June has made a single selection, changeable of course, but a twinzee in a subsequent month might be fun, and may be complementary.

[HillJ]

Oops didn't catch the June volunteers announcement. Come July-August I'll be in Montreal then Spain working and MIA. No doubt there will be lots to catch up on, on the cheese board when I return.

I think August (unfortunately I won't be avail after all) & Sept still require volunteers.

[jpr54_1]

CHEDDAR

[Melanie Wong]

OSSAU-IRATY

[jpr54_1]

MEXICAN CHEESE

The choice for May's COTM is Mexican Everyday by Rick Bayless.

It might be nice to have a companion or separate thread for this.

[Melanie Wong]

You might want to take a look at this older thread on Mexican cheese. A couple links are broken but others still work.
http://chowhound.chow.com/topics/301936

[jpr54_1]

Has coordinator of May made their choices?

[Melanie Wong]

A few posts above, Veggo says the choice will be posted on May 1 (link).
http://chowhound.chow.com/topics/894471#8005821

And there is a volunteer for September already, jlhinwa.
http://chowhound.chow.com/topics/8944...

[Fowler]

The pressure in on now, Veggo. We are all counting on you for the perfect choice. This is not just a cheese for a day, but a cheese for the entire month of May.

I know you will not let us down. This is an important task and I know you will not do anything to disappoint us in any way.

:-) :-) :-)

[HillJ]

I recall a recommendation of two cheese selections per month at one point in the conversation so if one cheese isn't enough to cover a month worth of nibbling, maybe two?

So many choices....

[Fowler]

I agree. HillJ. 2 would be fine with me.

Twice the pressure on you now, Veggo. You must make not one but two perfect selections.

We are counting on you not to disappoint us!

:-)

[Veggo]

Patience, my friends. It's April 20!

[jpr54_1]

VERMONT CHEESE MONTH

lots of cheeses to choose

[HillJ]

jpr, this comment would be ideal placed in Ruth's cheese route thread.
http://chowhound.chow.com/topics/896984

thanks for the link!

[jpr54_1]

I am confused as how this is going to proceed?

[Veggo]

I volunteered to be the 'ChOTM' administrator for May. I'll review nominations and post a popular one on May 1 for discussion during the month. We have volunteers through August.

[jpr54_1]

thanx
only one?

[HillJ]

Referencing Melanie Wong's recap on the volunteer thread: September - still up for grabs
jpr, a volunteer is still needed, interested? Anyone interested in covering Sept?

[Veggo]

March was Taleggio, April is manchego. I have an idea for May that is broader, but I want to fairly weigh the nominations.

[DonShirer]

TOMA from Point Reyes - a nice hard cheese with a savory aftertaste. Let's get some american cheeses on the list!

[wattacetti]

BRILLAT-SAVARIN
ÉPOISSES DE BOURGOGNE

[HillJ]

Brillat-Savarin is probably my fav cheese! I've been reading about French cheese:
http://www.thehungrybutterfly.com/201...

I've never had the opportunity to try ÉPOISSES DE BOURGOGNE

[EmBrooks]

These are two of my favorite cheeses!

[TasteDC]

WASHED RIND CHEESES

[jpr54_1]

When will cheeses be selected?

[Jay F]

I've already selected mine for July: triple-cremes.

[HillJ]

MT TAM from Cowgirl Creamery is such a delicious triple cream
http://www.cowgirlcreamery.com/our-ch...

Have you tried it, Jay F?

[Jay F]

Not yet. But I will on my next foray to WF. Thanks, HillJay.

I just finished my most recent wedge of St. Andre, and tomorrow, I'll eat a round of Pierre Robert (which is kind of smelling up my 'fridge).

[HillJ]

I haven't had St. Andre yet but I'm going to hold off indulging in triple creams until July now :)

[Jay F]

So, this morning for breakfast I opened the little wheel (3"-4") of Pierre Robert that I left out overnight. It's ripened perfectly. It's considerably tangier than St. Andre, perhaps because creme fraiche is what's added instead of heavy cream.

In any case, much more tang, and perhaps because it's such a small round, it ripened all the way through -- it's "ripened" I'm looking for, right? -- something you don't see in St. Andre, which usually only creates that tangy, ripened layer about 3/4" of the way in, leaving the mor chalky center.

The rind is edible, though I'm not a lover of rind. But it you are, you'll find this cheese 100% edible.

I was eating it with strawberries, but stopped, as it has the same effect on strawberries that toothpaste has on orange juice, turning the flavor of the strawberries strangely bitter.

It would make a lovely small dessert for two, but I have to do more research on the right fruit to accompany it.

I'm definitely going to include it in July.

[HillJ]

What a lovely way to begin your day!

[EmBrooks]

I just picked up Mt. Tam today - it is so good! Paired with fig, honey and laurel jam - heaven!

[HillJ]

Oh, what is laurel jam, Emily?

[EmBrooks]

It is fig honey & laurel (bay leaves) jam- I made it this summer - the recipe is from Mes Confitures by Christine Ferber. Goes great with lots of cheeses or just on biscuits!

[HillJ]

Oh silly me, I thought fig and laurel were two diff jams, gotcha now. Sounds delicious.

[jpr54_1]

sounds delicious

I just ordered the book.

I enjoy pickling and making jams

[EmBrooks]

It is the best jam-making book I have bought - I love her method and, after a bit of a learning curve to figure out how to tell if the jam has gelled properly, have had great success with the jams I have tried. Even the ones I stopped cooking a bit too soon are delish, but a bit runny. The flavors are fun.

Another of recipe from the book that goes great with cheese is the peach with pinot noir & cinnamon.

I hope you enjoy it as much as I have!

[hajenkatt]

CHILI N HOT CHÈVRE - From the Old Windmill Dairy in Moriarty, New Mexico. Chèvre blended with New Mexico green chile, jalapeño and a hint of garlic.

[DonShirer]

TOMME DE GRAND MERE Creamy goat cheese from Loire

[DonShirer]

EWEPHORIA (sic!) Interesting sheep cheese from Friesland.

[jlhinwa]

MYZITHRA

[HillJ]

Love this one too melted over eggs.

[EM23]

Melanie – I just read your comment on the Robiola thread and, much to my surprise, learned that Taleggio and La Tur are in the robiola family – huh! Never knew. So my vote for Robiola is wrong? The stores where I buy cheese have all three cheeses labeled differently, so I am a bit confused.

[Melanie Wong]

A nomination for Robiola is never wrong!

Hope it's ok with you, I've flagged your post for the mods to move to a new thread with an appropriate subject line so that others will see it now and via search more easily to join us in talking about Robiola. Don't want this to be buried in this nomination thread that will be ignored once the date is past.

[EM23]

Thanks.

[Melanie Wong]

Well, I don't seem to be too successful in getting this query moved to its own topic. The mods must be backed up today.

Since this thread is titled Nominations and has an end date, I don't want to start a discussion about Robiola that's archived here where no one will be looking for it in the future. Also, this nomination thread needs to stay on point and not overly long to make it easier for people to "vote" and for the volunteer each month to scan for info. If the mods don't move this, we can repost to a new topic. We need more new threads to get this new board going.

[HillJ]

There are a good deal of nominations and recommends clicked on those nominations already. when will tallying votes begin? Does a cheese then get aligned with each month? Could you clarify what happens next.

[Fowler]

HillJ, I do not know how much time you have but based upon your interest, intellect and personality I think you would be a great person to take charge here and start putting things in motion.

[HillJ]

LOL...then why do I still seem to be clueLESS?!! I am missing a piece to the Cheese of the Month puzzle..we nominate, CH's recommend, someone volunteers...

Example: Nominated: Cheddar>3 CH's hit Recommend> other thread you volunteer for x month...okay, now how do those three pieces come together?

If Ruth nominates Cheddar, does that become April's selection and then someone else volunteers to get the discussion going? Why not just begin with Ruth leading cheddar? So easy!

see what I mean, over thought..so I don't know what it means to put things in motion. lol..... I'm a gear that likes a clear fit...then you get plenty of labor out of me.

[Fowler]

That makes sense to me, HillJ. It is not as though we are trying to figure out how to send a spaceship to Jupiter and back.

[HillJ]

Such great momentum too. Oh well, I'll just keep reading the interesting cheese threads populating the boards. I'm learning a ton!

[Fowler]

If you and I have questions about how this COTM thing works I would guess others do as well. A good plan should be created and communicated so people that want to be participants are not left with more questions than answers.

[jlhinwa]

So I nominate HillJ to choose the cheese of the month for April and be April's moderator. :-)

I agree with Fowler, perfect choice.

[Veggo]

I second the nomination of HillJ as April's COTM coordinator. I think our kick off month of March has gone well. As Fowler observes, this is not rocket surgery.

[Fowler]

There is that philosophical debate in the most highly venerated and esteemed institutions regarding whether the greatest leaders are born or made.

Take on the challenge of Leader of COTM, HillJ! Prove once and for all if a true leader is born or made!

[HillJ]

No need, CH, Embrooks volunteered for April.

If you revisit the volunteer for Cheese of the Month coordinator thread you will see a few months have been selected.

[Ruth Lafler]

I'm thinking about it!

[HillJ]

I'll happily jump in over the end of summer.

[Melanie Wong]

There's no voting in this process, which was the top selection in the earlier poll on process, so no votes to tally.

Whoever volunteers to start April's ChOTM can pick from whatever is nominated on this thread. All comments and "recommends" are advisory.

If no one volunteers for April, then we're at an impasse.

If you have further process questions, please post to the thread re: process.

[HillJ]

My apologies, color me confused. Why are CH's hitting the Recommend button on cheese nominations?

[Melanie Wong]

To second the nomination (and reduce the number of +1 posts).

Please refer back to previous discussions.

[Fowler]

Hi Melanie,

If there is no voting how will we decide the COTM? Who will decide the COTM?

[Melanie Wong]

These posts outline the process we're trying for now. Posters were demanding process, system and decisions, here's where we are.

http://chowhound.chow.com/topics/891996#7959737

http://chowhound.chow.com/topics/894473

http://chowhound.chow.com/topics/8941...

[HillJ]

No need to bother you any further Ms Wong.

[Veggo]

Or Ms. Bacardi1.

[HillJ]

March has been fun and April now has a volunteer. That's progress. You know sometimes..no good deed goes unpunished.

[Ruth Lafler]

It does? Can't find it!

[HillJ]

Look for s/n Embrooks; volunteered for April.

http://chowhound.chow.com/topics/894473

[Bacardi1]

I've bowed out of this entire forum, thank you very much. Too much confusion for my addled pointy-little head.

I'll enjoy discussing cheeses now & again, but will wait until the current hoopla dies down.

[Veggo]

Bacardi1, what you have concluded to be discordant, entropic chaos in the birth of this board is really a group of ultra well -mannered folks wanting to give everyone in the room an equal voice. We'll get there from here.

[Ruth Lafler]

Actually trying to be *less* entropic, by separating discussion threads from process/organizing threads.

[Bloombee]

MANCHEGO
MORBIER

[EM23]

MANCHEGO

[EM23]

COMTE

[EM23]

PETIT BASQUE

[EM23]

BURRATA

[EM23]

GOUDA

[EM23]

ROBIOLA

[EM23]

PETIT BASQUE
ROBIOLA
COMTE
BURRATA
MANCHEGO
GOUDA

ETA - Uh oh! I just realized that I should have added a new post for each cheese. Will do so now.

[HillJ]

You list would be one of my favorite cheese plates all on one platter along with some savory bites, fresh grapes and wine.
Lovely! Robiola is one of my personal favorites.

[EM23]

I have a piece of taleggio sitting on the kitchen counter for lunch. I just went to get my grapes from the refrigerator, only to discover that they have gone moldy:( I suppose it's a bit early for the wine.
What are the savory bites on your plate?

[HillJ]

Some tiny bowls of red pepper flakes, dried onion, black pepper, grated fresh ginger and porcini powder on one side. We like to sprinkle flavors over the cheese slices and usually offer these at parties for guests to play around with.

Some bowls of honey, honeycomb pieces, black olives, green pitted olives, roasted red pepper strips, dill gherkins, mango chutney and toothpicks on the other. To eat beside or on the cheese slices.

Asiago, sourdough and pumpernickel bread slices around the frame of the platter.

[EM23]

This sounds great - I never would have thought of any of these toppings. And the honeycomb pieces sound like a lovely additon to a cheese plate. Where do you buy them?

[HillJ]

Honeycomb is sold in round and square cylinders at the market I go to from Savannah Bee Co. But when I go to visit NJ beekeepers I buy quite a bit.
http://www.savannahbee.com/cgi-bin/commerce.cgi?display=home

I also buy chocolate covered honey comb that has a drier texture and pairs well with cheese. Like these: http://www.worldmarket.com/product/ch...

I tried making my own chocolate covered honeycomb but I wasn't happy with the results.

[EM23]

Thanks! I will be on the lookout.

[ItalianNana]

I am lifting that idea for Easter and when everyone ooohs and aaaws about it I plan to smile knowingly and say nothing. :-D

[HillJ]

http://lakrids.nu/product/salty-liquo...

While enjoying breakfast with my guy at the Danish Cafe this morning, I bought a jar of this wonderful liquorice syrup. It's particularly delicious on BLUE CHEESE. Not terrible hard to find and if you do give it a try don't pass up their sweet, salty or infused black licorice chews either!

[brokentelephone]

STRING

[deet13]

Next month I'm down with CHEDDAR...

My suggestion is a bit unusual: Cougar Gold Canned Cheddar.
http://cougarcheese.wsu.edu/Direction...

It's a good sharp cheddar, is very shelf stable, great with an IPA, and is perfect for camping.

If you have a friend who is worried about the collapse of society, buy them a can of good cheese.

As for the rest, I'll resubmit my earlier choices...

1.COMTE
2. MANCHEGO
3. PETIT BASQUE

Although some of these may be difficult to locate, you can order them through igourmet.com. Overall, the cost per pound prices on these cheeses are manageable, though the prices can shoot clean through the roof with some of the varieties....

[jlhinwa]

Oh my gosh, I love Cougar Gold! What a great suggestion. It has been too long since I've purchased some...no excuse as it is an easy one for me to find (WA state). Love, love, love it in mac n cheese. Yummm.

[deet13]

I had a ten year old can of Cougar Gold squirreled away in my hurricane supplies until last summer, when my wife found it and tried to toss it out. I had to crack the can open in front of her to prove that it wasn't spoiled.

She liked the cheese so much that she ordered a few more cans for our "hurricane kit"...

[Melanie Wong]

Here's a thread about Cougar Gold, if you'd care to revive the discussion.
http://chowhound.chow.com/topics/833769

[jlhinwa]

Thanks!

[Jay F]

I am going to withhold from nominating this month, as I want to try something (at least relatively) unfamiliar.

That said, has Tallegio already been nominated and we're looking for the cheese that comes after (or in addition to) it?

[Ruth Lafler]

Taleggio is the COTM for March. We're looking for nominations for April through September.

[Jay F]

Thanks, Ruth.

[jlhinwa]

STILTON
CAMBAZOLA
GOUDA
SMOKED GOUDA

[Dave MP]

EDAM

Glad to see this getting underway, and thanks to everyone who has been nominating, organizing, and casting their votes!

[Melanie Wong]

FRESH CHEVRE - fresh goat cheese to herald arrival of spring as suggested here,

http://chowhound.chow.com/topics/8916...

[EmBrooks]

I don't know how specific we want to get in these categories - but one of my favorite spring goat cheeses is Fleur Verte.

[Melanie Wong]

Here's more about Fleur Verte. This article includes a photo showing the fresh green herbs and pink peppercorn coating,
http://www.sfgate.com/food/cheesecour...

If you decide to be specific in your choice, then it would be a good idea to have more than one cheese that month to ensure availability. At the cheese shop on Monday, I picked up the monthly brochure (cover shown below) that featured spring lambs and goats. But when I asked about the current selection of fresh chevres, the cheesemonger said that they're just coming on line now. She said to check back in April.

[EmBrooks]

Thanks Melanie - I actually almost posted that same link! I should get better about referencing articles I see since I always appreciated it when others take the time to post links.

I agree that Fleur Verte is probably too specific for COTM. One of my handicaps as coordinator is honestly not know about availability outside of where I live and shop. I am going to "go safe" for April and hopefully will pick something people are interested in based on input from this board.

[HillJ]

Fleur Verte is avail at Whole Foods and I see a number of online sources.

Whatever you select for April, EmBrooks I am looking forward to having fun along with fellow hounds and eating cheese!

[EmBrooks]

Thanks HillJ - I am looking forward this series continuing as well. I never needed much of a push to eat some cheese, but now I feel like I have a purpose (excuse?)! :)

[HillJ]

Same here. I'm going to have to up my bike runs though to keep ahead of the butter fat! Enjoy your weekend.

[zippo]

HALLOUMI - a cooking cheese from Cyprus made of sheep's and goat's milk. Picked up some packages of Mt. Vikos brand last January. It doesn't melt and when baked takes on a deep walnut-like taste and can also be fried and grilled. Makes a good meat substitute. Found some 26 oz. packages on sale last January at Oakland Grocery Outlet, now gone. Loved it.
http://www.mtvikos.com/halloumifromcy...

[Melanie Wong]

CAMBAZOLA - compare and contrast the various grades and formats

http://www.cambozola.de/

[Melanie Wong]

RICOTTA SALATA - to offer a "cooking" cheese option

http://www.agferrari.com/product/Rico...

[Melanie Wong]

BURRATA This could be domestic or imported. TJ's sells burrata from Campania though freshness varies. Many restaurants are stretching their own in-house now.

Burrata: Puglia's Molten Mozzarella - this video shows how burrata is made
http://www.youtube.com/watch?v=7llIbo...

[jpr54_1]

I enjoy mozzarella-the video was interesting and I am definitely going to try this.

[Melanie Wong]

Please feel free to nominate here some of the cheeses you suggested in the other thread so they don't get lost in the shuffle.

[ItalianNana]

Ohhh, I've been wanting an excuse to try burrata.

[jpr54_1]

http://food52.com/recipes/21008-lemon...

I found this nice and easy recipe on Food 52
Tomorrow I will try to find this cheese to prepare it.

[Melanie Wong]

CLOTHBOUND CHEDDAR from anywhere in the world

Examples:
Cabot (USA)
http://www.cellarsatjasperhill.com/index.php?option=com_content&view=article&id=46:cabot-clothbound-cheddar&catid=34:cabot-creamery&Itemid=135
Keen's (UK)
http://keenscheddar.co.uk/
Montgomery (UK)
http://www.montgomerycheese.co.uk/
Fiscalini bandage wrapped (USA)
http://fiscalinicheese.com/
Maffra (Australia)
http://chowhound.chow.com/topics/8814...

[RedTop]

+1 to Cabot!

[Melanie Wong]

LIEDERKRANZ

http://cheeseunderground.blogspot.com/2010/03/rebirth-of-liederkranz.html

http://chowhound.chow.com/topics/726941

[Ruth Lafler]

NON-US ARTISAN CHEDDARS

[Melanie Wong]

Artisan may be too vague a category, as this word is getting diluted by overuse where it doesn't really apply, unless you want to set production limits or some other complicated criteria. And what's imported to you will be domestic to somebody else who resides in that country. Region of the world may be an easier definition, such as English cheddars, though admittedly that will include mass market as well.

[Ruth Lafler]

I'm actually trying to use these suggestions to nudge in the direction of having two COTM: one mass market and one "artisan" (however we decide to define it). I think "cheddar" alone is too broad, and also it might be good to nudge people to try both categories and compare/contrast them within each category as well as over all.

[Melanie Wong]

I suggest that we let that be "dealer's choice", as Veggo put it and please do nudge away. Whoever volunteers picks the cheese or cheeses of the month that is of interest to that individual. Regional, different styles of the same production area (e.g., gouda), aging categories, contrasting milks, lots of choices to make. It could even be a three-cheese sampler, chosen along some of the various guidelines we've discussed in other threads for pulling together a cheese course, e.g., pick a hard cheese, blue, and soft. Or mixed and matched along price, availability, or other decision criteria. And maybe this will cut down on complaints that one's preference didn't get selected. Belly up to the bar and be the one who gets to choose for a month.

Personally, I don't care what gets selected. It's all good. I'll be supportive of whatever is chosen each month. Besides, there's always another month. :)

[Ruth Lafler]

AMERICAN ARTISAN CHEDDARS

[Ruth Lafler]

MASS MARKET CHEDDARS

[Ruth Lafler]

SMOKED CHEESES

[Paprikaboy]

LINCOLNSHIRE POACHER

http://www.lincolnshirepoachercheese....

[pikawicca]

CHEDDAR

[Phoebe]

ANY BLUE....

Mountain Gorgonzola
Saint Agur
Regina Blu
Bleu d'Auvergne
Maytag
Gorgonzola Dolce

[Fowler]

LIMBURGER

[INDIANRIVERFL]

Unfortunately Fowler, 100% of US limburger comes from a single creamery to the north of Monroe, Wisconsin. Which means we will be reviewing the type of shipping, storage, and age of the cheese. Not a bad thing in itself.

I like mine old and runny, with chopped onions and hard rye bread.

The creamery is on my 400 mile plus run through cheesy Wisconsin prior to returning to Florida for the ultimate of wine and cheese parties.

[Fowler]

Hi IndianRiverFL,

Here is a story about one of my very first experiences with Limburger...when I was a little kid, my friend's Dad took us on the train down to the Museum of Science and Industry during summer break. To tide us over during the trip he brought along rye bread sandwiches consisting of raw beef, raw onions and a ton of Limburger just to make it all the more "tasty".

This was in August and there was no air conditioning on the train. It was insanely hot and you know how that amplifies the scent of something. We were probably no more than a minute into eating our sandwiches when the woman across from us started gagging. She told us she was pregnant and begged us to eat our sandwiches somewhere else so she would not become violently ill.

Of course as a little kid I did not understand the issue, but now as an adult i can see how that stench in that heat would affect anyone especially a woman that was pregnant. I wish I could find her now and express my most sincere apology!

[jlhinwa]

Oh my gosh, what a story. Poor woman!

[Melanie Wong]

I've continued the discussion about Limburger here,
http://chowhound.chow.com/topics/895371

[Fowler]

Thank you Melanie! I will ask you in that thread about the Liederkranz you mentioned below because I think they may be quite similar.

[Melanie Wong]

Or better yet, please start a new thread for Liederkranz and I'll join u there.

[Veggo]

BLUES (but not stiltons)

[Veggo]

GOUDA - red wax, smoked, 5 year aged.

[Ruth Lafler]

Are those separate categories or all element of a specific cheese?

[Veggo]

I think a dialog about gouda could easily cover all the varieties I mentioned, as well as deli-sliced gouda. IMO, it's a verastile cheese.

[Ruth Lafler]

Thanks for the clarification. I agree.

[Melanie Wong]

Also goat vs cow vs sheep gouda.

[Veggo]

Yes, I think gouda would be a good one, for all its types and uses.
As much as I enjoy Humboldt Fog, I'm not sure it is worth talking about for a month.

[Melanie Wong]

HUMBOLDT FOG
http://www.cypressgrovechevre.com/our...

[pikawicca]

I live in the Midwest; the cost of HF, including shipping is $47/lb. It's a great cheese, but how many people outside of the Bay Area will participate at a price like this?

[Ruth Lafler]

I agree. I would discourage people from choosing a specific cheese made by a single producer that may be too hard for people to get. Maybe developing a category that Humboldt fog would be part of ...

[pikawicca]

"AMERICAN BLUES," PERHAPS?

[Ruth Lafler]

Humbolt Fog is not a blue -- some people mistake the layer of ash in the middle as blue-veining, but it's not. But there are other ashed goat cheeses, or even broaden it to other soft-ripened goat cheeses.

[HillJ]

Here's an interesting fresh blue goat cheese and from what I've read first prize winner at the 1999 American Cheese Society's Annual Judging.

Their Classic Blue just showed up in my mailbox. Very interesting...http://www.chevre.com/clasblulog.html

[Melanie Wong]

I disagree. If we are having more than one cheese a month, I think that there is room for a specific cheese and not a cheese category.

Humboldt Fog is a cheese that is widely distributed. Not everywhere, but in many major cities. I had it in Kansas City MO in October. I recognize that not everyone will be able to afford it or find it in their market, but if we make every Cheese of the Month so generic, where do you have room for education and discernment?

[HillJ]

I found a location 15 mins from my place that sells this cheese "occasionally" as replied by the cheese cave owner by phone a few minutes ago. $42/lb.

Does education and discernment begin at that price?

Because it would be more educational if we collectively agreed to a cheese category, purchased at our own comfortable price point and shared our tasting experiences on the Cheese of the Month threads. More CH's could be included, anyone wishing to participate wouldn't be priced out (afterall, how much $$$ are you willing to add to your monthly food budget to discuss cheese online?) and we'd learn and compare with one another through the process.

If we are beginning (example only) at the $42/lb price level....CHoM is going to be a pricey endeavor.

[Melanie Wong]

As I said, I anticipate that there will be more than one cheese of the month selected each month due to the number of requests for that. This is but one cheese that I have nominated and have I not suggested others that cost quite a bit less? It's up to the coordinator to pick the cheese(s) each month and I posted before that price and availability could be part of the criteria. I hope that these will balance out over the time periods.

One of the values of selecting a single specific cheese is also to invite the comparisons. If people are tasting many different cheeses of varying ages, source, milks, etc. in a cheese category, that's a much different shared experience than having the as close to identical thing in 100 different mouths. I hope that there's room for both.

One path to education is to taste examples to learn the difference between bad, good, better, and best. Passion for any subject or in this case type of food is more likely to be inspired by tasting something that is toe-curlingly wonderful compared to anything else you've tasted before versus a good, but every day thing. Since Humboldt Fog is a very popular cheese despite the very high price, I felt it might be a reasonable bet for this type of experience for those that choose to participate. And I'll continue to suggest cheeses that are known to create that kind of nirvana for those who are willing to step outside their comfort zone.

I'll also mention that I've paid as little as $5 per pound for Humboldt Fog . . . keep your eyes open at the cheese counter.

The selection process will be a dynamic tension among many issues and I think that's a good thing. Since I seem to be quoting cheesemaestro today, let me add another that states my own feelings better than I could:

"...We are not a monolithic group. It's true that there are some people who don't know a lot about cheese, but are interested in learning more. They, however, are not everyone here. There are other people participating who have worked with cheese professionally, as well as aficionados who have, through their own interests, acquired familiarity over time with a wide variety of cheeses. Beyond this, we have people who:

- Live in "cheese heaven" cities like New York and San Francisco and who have access to multiple cheese shops and hundreds of different cheeses.

- Live in "cheese deserts" and have to travel far to find good cheeses or resort to mail ordering.

- Can afford to buy the most expensive cheeses (and do) and people whose means are more modest.

- Have had the good fortune (or have it now) to live in other countries and experience cheeses that we don't get in North America. On the flip side, US and Canadian cheeses are mostly unavailable outside of their countries of origin, which leaves Europeans, Asians, Australians, etc. out of the loop if we discuss these cheeses.

- Are interested in the technical details of particular cheeses, cheesemaking, etc. and people who are not.

- Don't like whole categories of cheeses (like blues or goat cheeses) and people with eclectic tastes.

Given all this, it is unreasonable to expect everyone to find every thread and every post on the Cheese Board of equal interest and utility. The hope is that each person will find at least some topics here of interest, and often enough to keep them coming back. If the level of discussion hews always to the esoteric, to be sure, some people will lose interest, but the reverse is also true. If we never get beyond the basics, other people will be dissatisfied."
http://chowhound.chow.com/topics/8929...

[HillJ]

Who's the coordinator for April? So far, I see a volunteer for May on that thread.

Of course, I wasn't picking on just one popular, expensive cheese, merely using it as an example since price came up during the nomination process already. I paid $3.00 for 3 palm size pieces of Tallegio recently. I try to keep my eye out for specials.

And you're right not every month or cheese is going to appeal to everyone.

I hope there's patience for the basics by those with far more experience. A newbie shouldn't ever feel hesitant to ask a dumb question or even to question the comments of an experienced cheese lover.

.

[EM23]

Hill J
Whole Foods had HF for $25.99/lb earlier this week - not cheap, but better that $42!

[HillJ]

Thanks for the heads up about WF, EM23.

I just opened an account with a local cheese cave so I can call in with orders and ask what's coming in easily. Whole Foods cheese dept and one of the local green markets with a large cheese dept that turns over quickly are going to be my backups.

I know many CH's enjoy ordering online (& I've seen a number of deals per piece/per lbs through online shops) but I really want to taste each cheese before buying and count on the cheese owners to get familiar with my likes & curiosity.

[jpr54_1]

If u go to website-http://www.cypressgrovechevre.com/our...

u will be able to find a store with zipcode-

do u live near a large city?
Whole Foods or regional equivalent should have the cheese.

Chicago, St. Louis, Indianapolisshould have stores that carry this cheese

[HillJ]

Is that the purpose of the links below some of the cheese suggestions posted; to buy from that specific producer for that specific cheese? I was hoping it was just to give a bit of background to that category of cheese.

[jpr54_1]

the purpose is not to buy from specific producer.

[Fowler]

"the purpose is not to buy from specific producer."

I am confused...So how would we buy Humbolt Fog if not from that specific producer (Cypress Grove)? I thought they were the only producer?

[jpr54_1]

from whole foods or similar shps

[Melanie Wong]

Yes, Humboldt Fog is a proprietary cheese made by just one producer. You can purchase it from a variety of retailers, as jpr54_1 points out.

I've been providing links because I'm a believer in more info rather than less. My intent was to give some background and to show a photo of the cheese. I thought this would help future ChOTM coordinators decide which to choose and provide some extra info to those reading along.

[Fowler]

Good job and thanks Melanie!

[pikawicca]

Yes, I could drive 130 miles round-trip to buy a piece of this cheese.

[Veggo]

Pika, I can buy HF in a Kroger store in Dallas, as well as my cheese shops there and here in Sarasota, about $23/lb. It's around.

[pikawicca]

Veg, Bloomington is not Dallas, or even Sarasota. We have a world-class, award-winning cheese maker (Capriole) in the nabe, but other great American cheeses are hard to come by in these parts. (BTW, Capriole makes a remarkable washed-rind stinky cheese.)

[pikawicca]

Just found HF at our local Co-op: $21.99/pound. (They've just started carrying it, and it's selling well.)

[Veggo]

Excellent. I think you will enjoy it, let us know.

[pikawicca]

I've actually eaten HF in SF. Mine is a bit under-ripe and chalky in the middle. Had a slice last night, and while the texture wasn't perfect, the flavor was. (I don't know what it is about this cheese, but to me, it tastes like a blue.)

[Melanie Wong]

That's less than in San Francisco. Saw Humboldt Fog for $28/lb yesterday in the City.