Lethe200
Senior Member
- Location
- San Francisco Bay Area
Triple creme Brie (Spouse: it's his favorite soft cheese. If we can find it, the seasonal-only Brie Fermier)
Whatever looks best, for me: Saint Angel or Brillat-Savarin.
Second choices for me: Jasper Hill Farm's Harbison, Fromager d'Affinois, Époisses de Bourgogne.
I love Humboldt Fog, but prefer it in salads, especially with beets. Amazing combo! It's made here in Northern CA, a creamy layered goat's milk blue with a rind covered in ash.
If you are a cheese lover, and someday find Ossau-Iraty, we liked it very much in a cheese tasting we did with friends last year: "Said to be one of the first cheeses ever made, Ossau-Iraty is a beloved semi-hard cheese with a rich history. The wheels are made according to a tradition that dates back some 3,000 years. This means Ossau-Iraty predates the English alphabet.
Ossau-Iraty is produced in two regions in the southwest of France along the Spanish border—in the Northern Basque Country’s Irati beech forest and in Bearn’s neighboring Ossau Valley. The two places lie in the green rolling foothills of the Western Pyrenees, and they’re the namesake for the cheese. "
To go with the cheese, we like:
Acme Bakery baguettes (sweet, not sourdough)
Creminelli salame
Goose liver pate
Pickled onions or cornichons
Slices of fresh tomato
- from Cheese Connoisseur.com
Whatever looks best, for me: Saint Angel or Brillat-Savarin.
Second choices for me: Jasper Hill Farm's Harbison, Fromager d'Affinois, Époisses de Bourgogne.
I love Humboldt Fog, but prefer it in salads, especially with beets. Amazing combo! It's made here in Northern CA, a creamy layered goat's milk blue with a rind covered in ash.
If you are a cheese lover, and someday find Ossau-Iraty, we liked it very much in a cheese tasting we did with friends last year: "Said to be one of the first cheeses ever made, Ossau-Iraty is a beloved semi-hard cheese with a rich history. The wheels are made according to a tradition that dates back some 3,000 years. This means Ossau-Iraty predates the English alphabet.
Ossau-Iraty is produced in two regions in the southwest of France along the Spanish border—in the Northern Basque Country’s Irati beech forest and in Bearn’s neighboring Ossau Valley. The two places lie in the green rolling foothills of the Western Pyrenees, and they’re the namesake for the cheese. "
To go with the cheese, we like:
Acme Bakery baguettes (sweet, not sourdough)
Creminelli salame
Goose liver pate
Pickled onions or cornichons
Slices of fresh tomato
- from Cheese Connoisseur.com
