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Cheese of the month nominations for October 2013 to March 2014

  • r

Hi I’m the new organizer for Cheese of the month for the next 6 months. I’m not a cheese expert but I do love cheese. I would like to encourage more people to participate. It can be really fun and we can learn a lot. Nominations for October?

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  1. I recently started browsing the Cheese boards so I don't know if it's been a COTM recently (search doesn't seem to indicate it has) but what about a Tomme. How specific does a COTM have to be since it would be impossible to find the same exact chase from region to region (and US to Canada).

    1. Thanks for taking the reins, Ridge.

      I'd like to learn more about preparing a triple cream cheese plate and a good deal more about sheep's milk cheeses.

      Neither are common in my local grocery markets; they typically require a stop at WF cheese dept or a local cheesemonger's shop to even purchase.

      So, I'd like to learn from CH's with keen buying experiences before I spend my own dough.

      7 Replies
      1. re: HillJ

        You stole my idea, HillJ. I all for the sheep's milk cheeses!

        1. re: fldhkybnva

          One concern about picking the broad category of sheeps milk cheeses is that now that we've had all goat milk cheese for September's, we'll have run through a good deal of the cheese world if we repeat a similarly broad category of all sheeps milk cheeses. Perhaps as the volunteer for October, you could choose a selection that includes a particular sheep cheese that is popular and readily available and something specific that's a little more esoteric.

          1. re: Melanie Wong

            I like the broad category approach. In my case, and was my hope with Sept's goat cheese, the category got CH's thinking about and shopping for GOAT. Personal preference and pocketbook dictate what they select in goat cheese rather than a pre-determined set or set list.

            On the cheese platter approach, which I also like, specific cheeses are suggestions or one way to create a grouping that compliment.

            Just my 2 cents. I really don't want to influence any volunteer willing to make time for this COTM. There's enough cheese on the planet to satisfy us for years.

            1. re: Melanie Wong

              Good point Melanie. If we go critter by critter we'll be down to yak cheese within the first year.

              1. re: Melanie Wong

                I have a few favorite sheep's milk cheeses but would that be too limited?

                1. re: fldhkybnva

                  Well, one rule of thumb for putting together a cheese plate is to have one hard, one soft, and one blue cheese. If you wanted to focus on sheeps milk, here's one example that covers the three styles:

                  • Roquefort (widely available from different producers)
                  • Pecorino (many regional types and widely available) or something hard from your favorites list
                  • esoteric soft sheeps milk from your list of favorites

              2. re: fldhkybnva

                I loved your idea (only steal from the best). So whatever you or anyone else decides is fine by me. I'm far from an experience cheese taster-I'm game for anything (as long as I can source it, I'm in!).

            2. Wanted to let people know that these nominations are not only for October but for the next 6 months.

              I nominate Gouda. There is a lot to learn about Gouda and I have tried some interesting ones like Ewephoria sheep Gouda.

              2 Replies
                1. re: Ridge

                  Ridge this is the recap list on what's been covered so far:

                  http://chowhound.chow.com/topics/918011

                2. It's fall/winter so I nominate a hearty cheese -
                  Cheddar

                  Another idea -

                  Cheeses with holes

                  3 Replies
                  1. re: fldhkybnva

                    I was going to suggest Cheddar, too. I'd love to have the excuse to explore the varieties.

                    1. re: ElsieDee

                      Cheddar is a cheese I don't get too often but when I do I always am left thinking "why don't I get cheddar more, it's good". Love to have an excuse to dive into some.

                      1. re: Ridge

                        I like the idea of cheddar and also cheese with holes

                    1. Might be fun to include the following at some point during the 6 months;

                      Washed rind cheeses

                      Blue cheese

                      Parmesan/Romano style cheeses

                      Standard and Atypical mozzarella cheeses-things like burrata and goat mozzarella

                      1. I just realized I've only had brie in one restaurant with bacon on tator tots so I'm gonna throw that into the pool

                        7 Replies
                        1. re: fldhkybnva

                          Good Brie is really amazing! There is a lot of mass produced so-so Brie around. It would be good to do Brie since there is that wide range in quality and we can focus on what qualities are in a good Brie.

                          1. re: Ridge

                            http://www.culturecheesemag.com/autum...

                            Who am I to argue with a gold medal winner.
                            Just tried this brie for the first time after reading countless articles and seeing for sale everywhere.

                            It was very good and lived up to all the press.

                            1. re: HillJ

                              I recently had an amazing Brie also. I am not sure but I think it may have been the same one.

                              The cheeseboard in Berkeley often has a goat Brie. Sometime batches are really good but other batches are too goaty.

                              1. re: Ridge

                                I've also found some Brie to be too dry (not old dry, just not enjoyable). Have you ever come across a dry Brie?

                            2. re: Ridge

                              I concur. The gap between tasteless and extraordinary brie may be wider than with any other cheese.

                              1. re: Veggo

                                Just found the Cheese board, hello everyone.

                                For Sheep's milk, how about Basque or Spanish cheeses like Shepard's cheese or Manchego?

                                As for Brie, there are a number of different styles and cream levels. Perhaps doing a month of double creams separate from triple creams and maybe flavored bries another month?

                                Looking forward to talking and tasting more cheese

                                1. re: BigWoodenSpoon

                                  We did Manchego early on.

                                  It might be nice to dispel all the bad Brie experiences with some good ones.

                          2. We just did goat, so I don't expect this soon, but how about a month dedicated to mixed milk cheeses. (cow+sheep+goat, sheep+goat, buffalo&whatever)

                            1 Reply
                            1. re: DonShirer

                              This weekend I was looking for cheeses from Piemonte Italy for a dinner party. This area has some fine mixed milk cheeses that feature cow/sheep/goat.

                            2. I'm loving the cheeses we're developing here. I nominate Jasper Hills Farm's Harbison, a wonderful complex rind cheese with great flavor. Old Chatham Creamery's sheep milk cheeses, especially Ewe's Blue would be another choice, Cowgirl Creamery's Red Hawk is another fabulous U.S. triple cream. Let's explore and support U.S. cheesemakers.

                              6 Replies
                              1. re: teezeetoo

                                Well, well well aren't you timely. I just bought the Harbison and the Old Chatham. I think it was this thread and all the talk of soft cheeses.

                                1. re: fldhkybnva

                                  I hope you love them as much as I do. I'm so excited by the continuing development of great American cheeses. Please tell me any favorites you have.

                                  1. re: fldhkybnva

                                    Fldhkybnva
                                    I was not sure but I think you volunteered for October?
                                    Would you like to pick the COTM for October? If you like you can pick it and I will pick the ones for the next 5 months. I am on the east coast now to visit family and will be here till Wednesday. I pretty much am limited to my iPhone till then. I have been having trouble posting on Chowhound since the big iPhone update, the page will refresh itself and I lose everything I wrote. I tried adding my e-mail to my account but was having trouble doing it with my iPhone. Will try when I get home. Why don't you send me your choice for COTM for October and I will put together the list for the next 6 months. E mail me at ridge_ridge@yahoo,com

                                    1. re: Ridge

                                      No problem, I will post a new thread on Tuesday. Is that how it works? I'll send you an email tomorrow, I'm just going to sleep on it since I'm winding down for the night.

                                  2. re: teezeetoo

                                    Love the Red Hawk and jasper hill . And now that you mention it there are lots of really great American cheeses. Artisan American cheese would be a great cheese of the month.

                                    1. re: Ridge

                                      I would really enjoy hearing about sheep, cow and goat cheeses from around the country, maybe with links to their web sites so we can find them. It would be great to devote a month to such an endeavor.

                                  3. Not sure if this qualifies, but I enjoy making cheese (so far, just ricotta, paneer and mozzarella), so I'd be happy to focus on a cheese or two that other 'Hounds might make at home - it would be fun to share techniques and tips, as well as to compare our homemade products to store-bought. Any interest?

                                    2 Replies
                                    1. re: biondanonima

                                      Count me in! Love this suggestion. CH NonnieMuss has started a few threads on making cheese that need more love.

                                      1. re: biondanonima

                                        Here are some of the threads that HillJ referred to that are about making cheese. Sure would love to see your input if these are up your alley.

                                        Goat cheese recipe
                                        http://chowhound.chow.com/topics/918410

                                        Homemade Camembert
                                        http://chowhound.chow.com/topics/917729

                                        Curding
                                        http://chowhound.chow.com/topics/917007

                                        Frozen goat milk
                                        http://chowhound.chow.com/topics/914181

                                        Book recs for beginning cheesemaking
                                        http://chowhound.chow.com/topics/901766

                                      2. Mexican cheeses - e.g. Queso Fresco, Cotija, etc.

                                        1 Reply
                                        1. re: fldhkybnva

                                          Plus Oaxacan string cheese, others. Good idea.

                                        2. I thought I would bump this page as we approach November.

                                          5 Replies
                                          1. re: fldhkybnva

                                            Get ready. COTM for November will be what I consider the kings of cheeses. Cheeses that will assault your senses with pungent aromas and then seduce you with complex umami flavors. washed rind cheeses. Be afraid. Be very afraid.
                                            Will post more details soon.

                                              1. re: Ridge

                                                You mean King Epoisses will have to share his throne?

                                              2. re: fldhkybnva

                                                Wanted to bump this page up to get ready for February. I believe EMbrooks is up for February.

                                              3. Mexican cheeses
                                                Swiss style cheeses

                                                1. For December it might be fun to do "crowd pleaser" cheeses that are big hits on cheese plates with cheeseheads and non-cheeseheads alike. We could all share our go-to cheeses!

                                                  1 Reply
                                                  1. re: Ruth Lafler

                                                    Sounds fun! Especially if crowd pleasers included some wine pairings and nibble suggestions for party planning. Melanie suggested we begin sharing recipes/tips for using all this glorious cheese and holiday time would be an ideal time to do that.

                                                  2. Linking up the thread with nominations from the previous six month period. Many good ideas in there that we've not pursued yet.
                                                    http://chowhound.chow.com/topics/8944...

                                                    1. PLEASE-
                                                      no cheeses with mold,etc

                                                      I am willing to try cheeses but I do not
                                                      appreciate blue/green cheeses or
                                                      strong cheeses

                                                      MEXICAN CHEESES

                                                      1 Reply
                                                      1. re: jpr54_1

                                                        Still need someone to sign up/volunteer for March COTM, if you'd like to do it, and you get to pick the cheese(s). That's the surest way to get what you want.

                                                        Add your name here,
                                                        http://chowhound.chow.com/topics/918035

                                                      2. How about a month of "adulterated" cheeses, i.e. with infused onions, chives, peppercorns, mango, etc.

                                                        I'm not a big fan of these myself so I have not tried many (and found fewer I liked), but it might be interesting to hear of some additions that don't muck up the cheese taste.

                                                        3 Replies
                                                        1. re: DonShirer

                                                          Love some of the truffle cheeses and sage Derby.

                                                          1. re: DonShirer

                                                            I like this category. I have a few I like/love - double Gloucester, sottocenere and I just bought a wine infused Toscano cheese from TJs.

                                                            1. re: fldhkybnva

                                                              I just bought a Vermont smoked maple raw milk cheddar from Grafton Village and the Melkbus125 studded with cardamom and nutmeg flavors (winter Gouda) that c o recommended. Enjoyed both. The smoke is very mellow on the maple flavor and the Melkbus125 melted very well for fondue.