tag:blogger.com,1999:blog-3799854524070158890.post8235124375491919521..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Cloth-Bound Cheddar and Huet VouvrayBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3799854524070158890.post-32218829039820991082014-02-02T07:58:16.032-05:002014-02-02T07:58:16.032-05:00CIDER is the definitive partner to Cheddar - a par...CIDER is the definitive partner to Cheddar - a partnership going back hundreds of years in Somerset (where Ale is actually a relative newcomer, and wine / sherry have barely arrived).<br /> <br />Get the best, most unadulterated Cider that you can find - made solely from proper bitter/sweet cider apples. <br /> <br />Then you will understand that the 'off' flavours in your cheese are actually what it's all about.<br /> <br />Cheers!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-29272686597441517452009-08-26T22:17:19.448-04:002009-08-26T22:17:19.448-04:00You almost certainly got an old cut from a bad whe...You almost certainly got an old cut from a bad wheel. When Cabot Clothbound is cut fresh from the wheel, it is remarkably balanced and delicious. Don't buy your cheese from a food coop (or anyone else, for that matter) that pre-cuts their pieces and wraps them in plastic.<br /><br />Also, you are way, way off on the rarity of this cheese. It is aged and sold by Jasper Hill, and they aim to sell around 600 wheels a month to help break even with their ambitious program with their Cellars. The ultimate goal of the Cellars at Jasper Hill is for this cheese to be "ubiquitous" in shops nation-wide.Vincenoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-81957456072259980762009-08-13T15:48:02.237-04:002009-08-13T15:48:02.237-04:00Great blog. That food looks great. All the best.Great blog. That food looks great. All the best.Charles Rineharthttps://www.blogger.com/profile/12335702549067569712noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-8405306721676354802009-08-07T08:04:15.448-04:002009-08-07T08:04:15.448-04:00For mature, more nuanced, longer aged cheddars, it...<i>For mature, more nuanced, longer aged cheddars, it could be a good chance to experiment with mature claret. Doesn't have to be too fancy. Maybe a 15 year old tradional Haut Medoc, or lesser known Graves, our Moulis.</i><br /><br />That sounds really good. I think anything medium weight, on the restrained but rustic side of the spectrum, with bright acidity would be good. I bet Houillon's 2007 Poulsard would be magic.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-34269123739482096352009-08-07T04:28:57.638-04:002009-08-07T04:28:57.638-04:00Neil - what an unexpected turn on this post! I...Neil - what an unexpected turn on this post! I'm very curious to try this cheddar. For mature, more nuanced, longer aged cheddars, it could be a good chance to experiment with mature claret. Doesn't have to be too fancy. Maybe a 15 year old tradional Haut Medoc, or lesser known Graves, our Moulis.Joe Manekinhttps://www.blogger.com/profile/04068628197191676490noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-40755148092181230822009-08-05T11:50:22.161-04:002009-08-05T11:50:22.161-04:00cliff, McDee - good ideas, thanks.
peter and mark...cliff, McDee - good ideas, thanks.<br /><br />peter and mark - i will have to try it again, from a different purveyor i think. cheese supposedly is more variable than wine!<br /><br />Steve L - welcome back to the comments my man!!! Great to see you out and about. to your point: i think the idea is more that epoisses versus another washed rind cow's milk cheese taste different because of the milk. i also am not sure about the idea tha italian milk tastes the same as american or french milk. don;t the cows eat grasses with different minerals, and all of that?Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-46535194832693040872009-08-04T19:31:22.427-04:002009-08-04T19:31:22.427-04:00I haven't tried this cheese, but I'm intri...I haven't tried this cheese, but I'm intrigued by the quote: "90% of the flavor of a piece of cheese comes from the milk." In my experience, cheeses taste WAY different than milk does. American milk, French milk, Italian milk...pretty much the same. But let's say Epoisses vs. Parmesan? I'm not sure I believe that "the milk" accounts for 90% of the difference between the tastes of those two cow's milk cheeses.Steve L.noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-51883266635094230572009-08-04T15:24:19.883-04:002009-08-04T15:24:19.883-04:00the word from Napa, Ca is : try the cheddar again....the word from Napa, Ca is : try the cheddar again. it was superb!mark Anismannoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-51320538803042599892009-08-04T11:41:17.887-04:002009-08-04T11:41:17.887-04:00Beaujolais, brother. Cliff's definitely on th...Beaujolais, brother. Cliff's definitely on the right track. And yes, cask pale ale is hard to beat.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-29026607580064404162009-08-03T13:01:38.061-04:002009-08-03T13:01:38.061-04:00I just had some of this yesterday, and I freaking ...I just had some of this yesterday, and I freaking love it. Maybe you did get a subpar piece.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-52675490977535981652009-08-03T11:54:57.540-04:002009-08-03T11:54:57.540-04:00It is definitely port, at least I'd think so. ...It is definitely port, at least I'd think so. Sherry as well I guess, although I'm not usually a fan.Wine Clubshttp://www.uncorkedventures.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-14605351360840885902009-08-03T11:19:09.288-04:002009-08-03T11:19:09.288-04:00I bet some of the older Wirschings Lyle brought in...I bet some of the older Wirschings Lyle brought in a year or so ago would be beautiful matchesCliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-29044233966098082102009-08-03T11:17:30.246-04:002009-08-03T11:17:30.246-04:00I think those sherries would be a great match, but...I think those sherries would be a great match, but the cheese is hard enough that I think it works with a bunch of different reds and whites. I confess, I haven't tried it for awhile, but I recall liking a bunch of my favorite reds with it: Puffeney's Trousseau, Foillard and Desvignes' Morgons, Baudry and Breton... Admittedly, I think these wines go with everything, and I don't recall the pairings being magical -- but very good. With whites, I think the Huet would be terrific, Peillot's Altesse, any number of Austrian wines would fit the bill. As I say, I think there's a wide range.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19133092826447276402009-08-03T11:10:50.717-04:002009-08-03T11:10:50.717-04:00@Weston - funny, that's exactly the question t...@Weston - funny, that's exactly the question that Behr asks in the article.<br /><br />@Anon - cask ale sounds AWESOME. I will try that next time.<br /><br />@Cliff - what are some of the wines you'd do with Montgomnery? I'm still stuck on fortified.<br /><br />@Alex - thanks very much for those kinds words, much appreciated. and I guess I wasn't so far off on the fortified guess. <br /><br />@ncmussell - i don't know if it was fresh cut from a wheel. i kind of doubt it. my coop work shift is cheese cutting, and sometimes the cheeses can sit for days on the shelves. clearly i'm going to have to try this cheese again, but perhaps from a specialty cheese shop that fully understands how to care for cheese. that's not the coop's specialty, i can tell you that.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-2668929876990180972009-08-03T11:03:02.478-04:002009-08-03T11:03:02.478-04:00Hi Wendy - thanks so much for your measured respon...Hi Wendy - thanks so much for your measured response to this post. I rarely write negative reviews about wine because I don't feel comfortable defining someone's hard work as "bad" just because I didn't care for it. The funny thing is, I have much more context for writing a negative wine review than I do for cheese, and so I'm not sure why I felt comfortable writing what I did. <br /><br />Anyway, I apologize if my post offended you, I did not mean it to. Just throwing my cheese-novice opinions around on the web, that's it. Thanks again for your most diplomatic reply.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-91712510731376635082009-08-03T10:49:43.529-04:002009-08-03T10:49:43.529-04:00I love the Montgomery and find it goes with a wide...I love the Montgomery and find it goes with a wide range of wines. Don't think I've tried it with Huet, though.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-46571876535000657272009-08-03T10:05:19.020-04:002009-08-03T10:05:19.020-04:00Very interesting post. I have had Cabot Clothboun...Very interesting post. I have had Cabot Clothbound on many occasions and have never been disappointed with it. I feel like you may have gotten a bad chunk. Not sure if your piece was fresh cut from a wheel or not. You might want to try some Montgomery's cheddar from Neal's Yard Dairy in England (you may have already tried this before). But being someone who loves aged cheddar, Cabot Clothbound and Montgomery's are my two favorite.Unknownhttps://www.blogger.com/profile/15762636625270216871noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-56072869269017400922009-08-03T08:27:19.957-04:002009-08-03T08:27:19.957-04:00While we, of course, are thrilled that Edward Behr...While we, of course, are thrilled that Edward Behr is crazy about Cabot's Clothbound Cheddar, we're sorry to hear it wasn't your thing. Different strokes, right? I think you might really like some of our specialty cheddars - the Vintage Choice Cheddar, Old School Cheddar (Aged 5 Years), or Private Stock Cheddar. I adore the Seriously Sharp (readily available in grocery stores!) - it's my families' favorite. <br /><br />If you want to try any, you can see who carries it at http://www.cabotcheese.coop/store-finder - there are tons of retailers in your area!<br /><br />Thanks for trying and writing about Cabot. We appreciate your time and your thoughts.<br /><br />wendy@cabotcheese.comWendyhttp://www.cabotcheese.coopnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-39447886026440452662009-08-03T03:19:31.203-04:002009-08-03T03:19:31.203-04:00Another lovely post; your blog has become part of ...Another lovely post; your blog has become part of my daily reading. <br /><br />A current favorite for a date with cheddar is the Pedro Ximenez Don PX 1971 from Bodegas Toro Albala. It's a vintage-dated PX that's lost some of its sweetness and unctuousness to age, and tastes surprisingly like a 50-year old Bual Madeira for a tiny sliver of the cost. And, frankly, it does just as well by itself.Alex Halberstadthttp://thefastertimes.com/wine/noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-71343456017472654472009-08-02T23:14:10.788-04:002009-08-02T23:14:10.788-04:00Bummer about the cheese. But at least you got to ...Bummer about the cheese. But at least you got to drink some amazing wine.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-83905209319186667342009-08-02T22:57:34.821-04:002009-08-02T22:57:34.821-04:00Why not pair it with a cask or pale ale? That is ...Why not pair it with a cask or pale ale? That is what they do in the Farmhouse cheddar mecca know as England. You don't have to drop 30 bucks. About $2.50 and a knowledge of fine ale is all you need.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-46672264288758279552009-08-02T14:40:12.422-04:002009-08-02T14:40:12.422-04:00When you said Caramel I was thinking Big Oaky Char...When you said Caramel I was thinking Big Oaky Chard...imagine having the pairing and If I didnt like the cheese. A Cheese and Wine Pairing that both I would not like [I don't like Oaky White Wines]Westonhttps://www.blogger.com/profile/18125027693380601285noreply@blogger.com