I think you and the Mrs. should visit our neighbors to the north. It’s the Ritz-Carlton - I wonder if they serve the cheese on Ritz crackers?
StG
<<drool>>
I wish my cheese cave was that well-stocked.
But mine has 28 year old cheddar in it! I bet theirs doesn’t have that!
I wonder if they have any nice epoisses?
Only one way to tell - a trip to Canada for you and the Mrs.
Let me ask you - what’s the best way to store cheese so it doesn’t mold? When I wrap my cheap grocery store cheddar in plastic wrap, it molds like anything.
StG
A personal cheese cave? Please expand upon this. I already have the cave, so I guess the hard part is out of the way?
Qadgop - Their cheese and dessert menu.
DESSERT
ricotta cheese cake - almond hazelnut ice cream 11
strawberry parfait - coconut foam, Greek yogurt sorbet 11
pistachio crème brûlée - honey goat cheese ice cream, seasonal fruit
compote 11
planet chocolate - 11
gelatos & sorbets - 8
CHEESE
SHEEP
allegretto (f) - québec, canada, semi-firm, partly-skimmed, surface
ripened - u.p.
crossroad sheep gouda (m) - norwich, ontario, creamy, fruity, buttery, p.
ossau iraty* (f) - france, basque AOC, sweet, salty, burnt butter and nuts, p.
GOAT
le soeur angèle (s) - québec, canada, double cream goat, p.
salt spring island (s) - british columbia, canada, mild, white surface, p.
landana blue (m) - netherlands, organic, vegetarian u. p.
golden blyth* (f) - ontario, canada, semi-firm, aged 5 months, u.p.
COW
brillat-savarin (s) - fromagerie didier lincet, burgundy, france, triple-cream bloomy rind, u.p.
avonlea clothbound cheddar* (m) - COWS, p.e.i., canada, u.p.
lincolnshire poacher* (m) - lincolnshire, england, aged 24 months, fruit, rich, sweet, u.p.
le marchal* (f) - switzerland, partly skim milk, herbs, berry and butterscotch, u.p.
mimolette* (f) - france, p.
comte* (f) - france, sweet nutty toffee flavors, u.p.
piave* (f) - italy, aged 18 months, fruity sweetness, aromatic, u.p.
thunder oak nettle gouda (f) - thunder bay, ontario, nutty, creamy, p.
le provencal 2yr smoked cheddar (m) -québec/ontario
picobello grand cru* (f) - holland, aged 12 months, gouda style, p.
“le silo” 10yr old cheddar* (m) - québec, canada, rare, sharp, aged, u.p.
époisses (s) - fromagerie berthaut, époisses, france, washed rind, u.p.
roaring 40’s (ss) - tasmania, australia, nutty, honey, mild, blue, p.
mont briac, blue (s) - france, mild blue with vegetable ash rind, p.
le blue d’elizabeth (ss) - québec, canada, organic, u.p.
sélection royale stilton (ss) - long clawson dairy, nottingham, england, crumbly blue, p.
(s) - soft (ss) - semi-soft (m) - medium (f) - firm
Well, it’s dug into a sandbank and lined with cinderblock. I also keep my survivalist supplies in it, along with my copy of Superman #17, where he’s shaking the bejesus out of Hitler and Tojo on the cover. The door to the cave is an old bank vault door. Only 3 other living people know the combination.
I buy my cheeses nice and old, and fully wrapped, and then don’t open 'em until I plan to eat 'em. I’ve got a few cheddars I’ve stored that way for over 7 years now.
I was finally able to hack into the prison database and find QtM’s ID badge photo.
I’ve always considered myself well-traveled and well-educated, but I did not know what an affineurwas until watching that clip.
Ignorance fought!
Please swing through the UP and pick me up on the way. I must go there.
Gotta try 'em all!
is this your cave?
huh… and here i thought you lived in the great lakes region.
Cheese cave, pffft. In England we have an entire Cheddar Gorge.