Say cheese!
I had a superb weekend in DC with some old friends, some new, and some family tossed in there. Couldn't have asked for nicer weather, though it was hot as balls at some points. I should post pictures of the cupcakes Jacob and I made, but that shall have to wait.
On Sunday night we went to EatBar, which is a gastro pub in Arlington. I had samplers of steak tartar and Camembert with fig - amazing!
So today, I went to the store and went a bit cheese crazy.
In order - I tried to go mild to strong, though the Chaumes could have come first (had I known).
1) Brie: France, soft, rinned, cow's milk. Brie is brie. Smells a bit ammonia-y from the rind/Good, slightly sour but smooth. A little earthy. Grows on you.
2) Champignon Double Cream Brie with wild mushrooms: Germany, soft, rinned, cow's milk. Didn't realize this was another brie, but the mushrooms intrigued me. Faint mushroomy smell. Very nice, darker, less runny, but the hint of mushrooms in there is awesome. Little bit nutty.
3) Amish baby swiss: Ohio, firm, cow's milk. Normal mild swiss scent. Very fine bubbles, almost sweet at first. Fades into a very familiar bite. Yum.
4) Chaumes: French, soft, rinned, cow's milk. Almost non-existent smell. Very mild, creamy, almost nutty. The rind adds a nice bit of salt that really pops with my grapes. I quite like this.
5) St. Albray: France, soft, rinned, cow's milk. Holy cow, this smells to high hell. It actually tastes stronger than Camembert to me - kind of...bitter? Something in there I can't quite put my finger on. Made me go "blech!" at first...but I'm going back for more. It's very interesting, and it's nice with the sweetness of the fruit. Odd. Might not get more, but I don't think I'll chuck it.
6 )Wensleydale with cranberries: Yorkshire UK, firm, cow's milk. Smells sweet and bright. More crumbly than I expected. Sweet, bold, a teeny bit sour. The cheese itself even tastes fruity. Lingering aftertaste similar to a mild blue. Very very good - I'd get this again, and I know they have it with cherries or apricots, too!
7) Buttermilk Blue: Wisconsin, semi-soft, raw cow's milk. Aged over 60 days. Straight up good old fashioned stinky blue scent. Tons of lovely blue veins and valleys. Surprisingly creamy. Strong soury blue taste; can hold its own anywhere. Loves it.
How did I miss a goat's milk in here?
So yay for cheeses I didn't know existed! Yay for grapes! I think the Wenslydale is my favorite from these, with the mushroom brie a close second.
On Sunday night we went to EatBar, which is a gastro pub in Arlington. I had samplers of steak tartar and Camembert with fig - amazing!
So today, I went to the store and went a bit cheese crazy.
In order - I tried to go mild to strong, though the Chaumes could have come first (had I known).
1) Brie: France, soft, rinned, cow's milk. Brie is brie. Smells a bit ammonia-y from the rind/Good, slightly sour but smooth. A little earthy. Grows on you.
2) Champignon Double Cream Brie with wild mushrooms: Germany, soft, rinned, cow's milk. Didn't realize this was another brie, but the mushrooms intrigued me. Faint mushroomy smell. Very nice, darker, less runny, but the hint of mushrooms in there is awesome. Little bit nutty.
3) Amish baby swiss: Ohio, firm, cow's milk. Normal mild swiss scent. Very fine bubbles, almost sweet at first. Fades into a very familiar bite. Yum.
4) Chaumes: French, soft, rinned, cow's milk. Almost non-existent smell. Very mild, creamy, almost nutty. The rind adds a nice bit of salt that really pops with my grapes. I quite like this.
5) St. Albray: France, soft, rinned, cow's milk. Holy cow, this smells to high hell. It actually tastes stronger than Camembert to me - kind of...bitter? Something in there I can't quite put my finger on. Made me go "blech!" at first...but I'm going back for more. It's very interesting, and it's nice with the sweetness of the fruit. Odd. Might not get more, but I don't think I'll chuck it.
6 )Wensleydale with cranberries: Yorkshire UK, firm, cow's milk. Smells sweet and bright. More crumbly than I expected. Sweet, bold, a teeny bit sour. The cheese itself even tastes fruity. Lingering aftertaste similar to a mild blue. Very very good - I'd get this again, and I know they have it with cherries or apricots, too!
7) Buttermilk Blue: Wisconsin, semi-soft, raw cow's milk. Aged over 60 days. Straight up good old fashioned stinky blue scent. Tons of lovely blue veins and valleys. Surprisingly creamy. Strong soury blue taste; can hold its own anywhere. Loves it.
How did I miss a goat's milk in here?
So yay for cheeses I didn't know existed! Yay for grapes! I think the Wenslydale is my favorite from these, with the mushroom brie a close second.