Cheese: Week Three

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Cheese: Week Three

Cheese: Week 3
Evan stopped by Murray's Cheese yesterday to secure our Friday provisions. He was not, to his dismay, helped by the mustached man in the large, foam, swiss cheese cowboy hat.
Though not as snappy a dresser, the guy who did help him more than made up for the lack of cheese on his head with the knowledge of cheese in his head.
According to Evan, it was "geek squared," and they instantly bonded over a methodology for narrowing down the choices: one shall be goat, one shall be sheep, one shall be cow. One shall be hard, one shall be semi-hard, one shall be soft. Mathematical perfection.
Despite this ridiculous and arbitrary framework, their co-geeking led to a great lineup of cheeses.
They were:
Gabietou Affinase, soft cowDrunken Goat, semi-soft goat Oro Antico, hard sheep
Our friends Rachel and Matt joined us, and we slipped in some added goodies like herb-crusted prime rib (my god, more on this later) and mini tarts to celebrate Rachel's birthday.
I expected to like the goat (predictable) but ended up liking the Gabietou Affinase the best (surprise!). The Drunken Goat was really good, but mild, and I think I was in the mood for something with more tang.
Rachel also liked the soft cow, while Matt and Evan chose the Oro Antico.
Everyone agreed that the Oro Antico would be great shaved for a salad embellishment, and I think that's what I'll do with the leftovers.
Mmmmm ... leftovers.

10 comments

Jul 19, 2014 • Posted by Brigid *FrenchLogic

cheese and beef… perfect together. can't wait to hear more on the prime rib, I love a good roast. I'm trying to talk my friends into doing something like this, but since they are all chefs, it is hard for them to think about focusing on only one type of food. have a great weekend!

Jul 19, 2014 • Posted by benson

would love to have a wonderful cheese shop in our neighborhood…but until we do I'll live vicariously through your posts. Congrats on being an up and coming blog (hmmm…I already thought you were "here"!)

Jul 19, 2014 • Posted by Jen

I'm loving your exploration of cheeses and living vicariously through you :)

Jul 19, 2014 • Posted by nichole

Risa –

That sounds amazing. I just added it to my list. ;)

I love Trader Joe's, and have been pleasantly surprised by the TJ brand stuff – and you can't beat the price.

One of the best bries I ever had was something I picked up on a whim at Stop and Shop. You just never know.

Jul 19, 2014 • Posted by risamay

Sounds delicious!

I tend to shop at Trader Joe's and my local farmers market (where there are many great local cheese makers like Cowgirl Creamery and Spring Hill Cheese) and only occasionally branch out from my faves to try something new in the way of cheese.

Last week, inspired by your testing, I decided to get the Trader Joe's Cotswold Double Gloucester with onions and chives. I know. How could a Trader Joe's brand cheese be, right?

Wrong. It was exceptionally delicious. I was delighted.

Jul 19, 2014 • Posted by Cathy

Hurry up and get to this "herb-crusted prime rib". Sounds delectable.

Jul 19, 2014 • Posted by nichole

Risa –

That butter taste test was fantastic! I hadn't heard of some of those butters. You rock!

Jul 19, 2014 • Posted by risamay

P.S. In the meantime, this might be of interest to you in your quest -

Bake-athon, taste-off reveal best European-style butter

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/12/13/FDGASMT5PD1.DTL&ao=all

Jul 19, 2014 • Posted by risamay

Oh good. And glad my post even made any sense to you. (Was trying to say, "How GOOD could a Trader Joe's brand cheese be, right?" – I'm writer/editor by day, so mishaps like this are annoying to me.)

Have you ever tried Trader Joe's dark chocolate peanut butter cups? If not and you're a peanut butter and dark chocolate fan, I must warn you away from them. It is impossible not to eat the whole tub in a sitting or two. Really evil, that one.

But anyway, back to cheese.

No. Wait! I almost forgot. I had dinner a foodie friend's house last night – where on the menu were 100% homemade, right down to the two different kinds of pastry dough, chicken pot pie and sour cherry pie – and helped her roll out the super buttery dough for the cherry pie crust. We got to talking about butter and I mentioned you and how you can't get good French butter in NYC. She buys French butter (imported from France) here, in Berkeley, and I wonder if it's a brand that you could find out there, too. I'm going to look into it for you and hit you back on it, soon.

Jul 19, 2014 • Posted by marli

drunken goat is my favorite cheese. yum! thanks for making me crave cheese at almost 10 pm =)

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