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Deeg
04-04-2015, 04:35 PM
Last summer I was in NYC and got a cheese board for dinner. One of the cheeses was very interesting but of course now I can't remember its name. It's the right-most cheese in this picture. (https://www.dropbox.com/s/jzu1ccjcckg297z/20140918_190715.jpg?dl=0) It was a well-aged cheese and as you can see in the picture it's crystalline and fairly brittle. It was a little bit sweet with a slight taste of caramel. Anybody have an idea what it could have been?

wolfman
04-04-2015, 05:26 PM
I've had aged Goudas that were crystalline, flaky and caramely. But I'm assuming you'd remember if that what it was.

Whatever it is looks good.

Deeg
04-04-2015, 05:29 PM
But I'm assuming you'd remember if that what it was.
Bad assumption. :D My memory is that bad.

AnaMen
04-04-2015, 08:52 PM
Looks very much like a 5-year-old Gouda I had a few weeks ago. Fantastic cheese.

Lasciel
04-04-2015, 08:57 PM
A tiny bit of a rich nutty undertaste beneath the sweetness? 5+ year gouda sounds right to me too. My inlaws make gouda, and we've been tasting lots of competition recently. Such a hardship.

Freaking amazing cheeses, love gouda so much.

pulykamell
04-04-2015, 10:00 PM
Looks very much like a 5-year-old Gouda I had a few weeks ago. Fantastic cheese.

Yep, that's what I was going to say reading the description (and then seeing the picture). About 5 years sounds about right looking at that photo.

Girl From Mars
04-05-2015, 05:24 AM
Looks like a Mimolette (http://rhcl.com.au/online-shopping/cheese/mimolette/) or maybe Roy De Valles (http://rhcl.com.au/online-shopping/cheese/roy-de-vallees/)? But I lean to the Mimolette.

Leo Bloom
04-05-2015, 08:41 AM
Here's a photo of 5-year Gouda. (www.cheesestorebh.com/Store/ProductDetail.asp?ProductID=324)

Most Gouda is more orangish; with that color, I thought it may be some super-aged Parmigiano-Regiano,which can get that crystalline, and actually tastes quite aged-Gouda-y. Regular (real) Parmigiano is two years, "vacche rosse" (Red Cow, I have no idea why), which is easily available, is 30 months. Some shops carry private cellars' worth much older than that.

But I don't think it cut so large and not crumble.

Qadgop the Mercotan
04-05-2015, 09:00 AM
Could be almost any of the harder, longer-aged cheeses. I've seen a wide variety of them take that sort of appearance.

Hari Seldon
04-05-2015, 09:21 AM
That looks just like goat gouda to me. That is one delicious cheese.

manila
04-05-2015, 08:33 PM
That looks just like goat gouda to me. That is one delicious cheese.

Yup you mean Gjetost ?

http://www.thekitchn.com/closest-cheese-to-fudge-gjetos-139961

pulykamell
04-05-2015, 09:09 PM
Yup you mean Gjetost ?

http://www.thekitchn.com/closest-cheese-to-fudge-gjetos-139961

Gjetost is something quite different, and doesn't have the texture of what is pictured. Gjetost is not even really what I would call "cheese," though I like it. It's basically just whey that's leftover from cheesemaking that's been caramelized into a fudge-like consistency and flavor by boiling it down. Goat gouda is basically gouda cheese made with goat milk/cream. It's an actual cheese in the rennet, separate curds & whey, press and age sense.

Little Nemo
04-05-2015, 09:53 PM
Could be almost any of the harder, longer-aged cheeses. I've seen a wide variety of them take that sort of appearance.I was thinking an aged parmesan (http://www.mackenzieltd.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/p/c/pcw22.jpg).

Deeg
04-05-2015, 10:30 PM
Thanks all for the suggestions. None of the pictures I've seen exactly match but that could be because they are cut differently. I guess I'll just have buy different cheeses and compare. :) Looks like I'll start with aged Gouda.

Waterman
04-06-2015, 12:06 AM
Definitely not Mimolette as that is a bright orange in color (from annato). The antique (4 or 5 year aged gouda that I have had has been a much darker shade of brown that that pictured. I've had a 10 year old Bitto that was similar to the picture.

Butterscotch
04-06-2015, 04:58 AM
Here's a photo of 5-year Gouda. (www.cheesestorebh.com/Store/ProductDetail.asp?ProductID=324)

Most Gouda is more orangish; with that color, I thought it may be some super-aged Parmigiano-Regiano,which can get that crystalline, and actually tastes quite aged-Gouda-y. Regular (real) Parmigiano is two years, "vacche rosse" (Red Cow, I have no idea why), which is easily available, is 30 months. Some shops carry private cellars' worth much older than that.

But I don't think it cut so large and not crumble.

It looks like parmigiano reggiano to me too. The "reggiano" bit refers to the region it is made in, there's another kind called parmigiano Grana Padano which is made in a different region. Parmigiano vacche rosse is made from the milk of a herd of red cows that have some ancient bloodline link to the reggiano region. Any other parmigiano reggiano must come from that region and is made with milk from other breeds of cow, who still graze in the region.

Parmiginao mostly seasoned for two years, but as you say you can easily find it seasoned for 30 months. My husband's family own a deli in Rome, they have their wheels of cheese sitting in Reggiano, seasoning away. They have them delivered at 36 months. It's really something!

You can buy huge chunks of the cheese and it might crumble when you cut it. You really need to hack little bits off with a special blade which is tear-shaped with a point and about 2 inches long. You stab it into the cheese, wiggle and wait for a piece to drop off. Not much slicing involved.

IvoryTowerDenizen
04-06-2015, 06:37 AM
Im going to move this over to Cafe Society.

Plumpudding
04-06-2015, 07:12 AM
I think it is an aged gouda. I had one a few days ago looking almost exactly like that, only with caraway seeds. I've also seen similar looking ones in the supermarket and cheese shops.

Btw, geitost wouldn't become brittle like this and has a much darker color. Also, a real geitost isn't sweet, like geitost made partly with cow's milk or brunost. It is rich, sharp and salty foremost, with hints of chocolate and fudge underneath. It is fantastic to put in rich stews and sauces.

Slow Moving Vehicle
04-06-2015, 09:34 AM
Was it a tapas restaurant? The meat looks like Serrano ham, and if it was a Spanish charcuterie, the cheese might have been a Manchego.

Deeg
04-06-2015, 04:18 PM
It was at Murray's Cheese bar in NYC.

Cartoonacy
04-06-2015, 05:11 PM
It looks like parmigiano reggiano to me too.

I agree. Or maybe a Pecorino Romano. (http://en.wikipedia.org/wiki/Pecorino_Romano)

Saturn Dreams
04-06-2015, 08:05 PM
Definitely not Mimolette, definitely Gouda. As for age, at least 36 months. 5-years? Maybe.

Waterman
04-06-2015, 11:20 PM
It looks like parmigiano reggiano to me too. The "reggiano" bit refers to the region it is made in, there's another kind called parmigiano Grana Padano which is made in a different region. Parmigiano vacche rosse is made from the milk of a herd of red cows that have some ancient bloodline link to the reggiano region. Any other parmigiano reggiano must come from that region and is made with milk from other breeds of cow, who still graze in the region...

Nitpick but grana padana is made in a much wider area of Italy (the Po Valley to be specific) whereas parmigiano reggiano is limited to the area around Parma in the Emilia-Romagna. Like parmigiano reggiano, grana padano is also a PDO.

Butterscotch
04-07-2015, 11:43 AM
Nitpick but grana padana is made in a much wider area of Italy (the Po Valley to be specific) whereas parmigiano reggiano is limited to the area around Parma in the Emilia-Romagna. Like parmigiano reggiano, grana padano is also a PDO.

The region where Grana Padano is made is indeed huge, but the region where you can make Reggiano is more than the Parma area. The Reggiano region comprises of these provinces: Parma, Reggio Emilia, Modena, Bologna - west of Reno river and Mantova - south of the Po.

Waterman
04-07-2015, 11:58 PM
The region where Grana Padano is made is indeed huge, but the region where you can make Reggiano is more than the Parma area. The Reggiano region comprises of these provinces: Parma, Reggio Emilia, Modena, Bologna - west of Reno river and Mantova - south of the Po.
I should have been more specific in calling out what I believe was an incorrect reference to "parmigiano Grana Padano". Also, the defined areas for Reggiano include the municipalities on the right bank of the river Po in the province of Mantua (Mantova is a portion of the municipality of Mantua) and those municipalities on the left bank of the river Reno in the province of Bologna.

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