"What's That Ungodly Stink?" - French Cheese Surprises

[scotrace]

The other day, the grocery store suddenly had a very large selection of interesting imported cheeses.
We love to have some cheese as a snack with a cocktail before dinner, so I poked around and tried to pick a likely looking candidate. There was no sampling, and many I had never tried or read of.

Ah! A French Morbier. Looks interesting and worth a try. $7 for the wedge, into the cart.

http://upload.wikimedia.org/wikipedia/commons/9/90/Morbier_cheese_two_views.jpg
After getting home and unloading, I brought out the new cheese for us to try and sat it on a plate while I mixed up a couple of sidecars. My wife opened the package.

And the dogs came running from the living room, sniffing the air furiously.

That cheese smelled, well, like a cholera victim had tumbled half digested out of a decomposing shark's belly. (How's THAT for imagery?) An awful rotted, sour smell!

Of course, I tried a bite -courage! - with a big glass of lemon water at the ready. No one else was so brave... the bulldogs fled.

Not as bad as the stench. A bit nutty, certainly creamy. Not bad! But we couldn't get past the horrid fog of death that filled the house so out it went, triple bagged.

What are your favorite, offbeat cheeses? (not the maggoty Italian one, please)

Morbier, from Wiki. (http://en.wikipedia.org/wiki/Morbier_cheese) ("some may find the odor somewhat objectionable.") :)

[BellyTank]

Hi Scott.

A good, tangy Goat.

A strong Danish Blue.

Emmentaler and Jarlsberg.

There is a strange, Norwegian cheese- brown and sweet...
Poo-hay!

B
T

[Dagwood]

And the dogs came running from the living room, sniffing the air furiously.

I kind of act that way around Havarti (http://en.wikipedia.org/wiki/Havarti). Love Havarti. :)

[farnham54]

A stiff stilton or a bitey blue (nice alliteration, eh?)--That to me is a standard bit of food to always have on hand. My girlfriend and I buy Stilton in multi-pound blocks.

Cheers
Craig

[Diamondback]

Scott, I am sending you my shrink's bill, when I know how much it'll cost to treat the psychiatric trauma of your little visual...

I'm not real exotic on cheeses yet, my big vice is the longest-aged Cheddars I can find. (Anyone have any recommendations in this area at 3 years or longer?)

[BellyTank]

Mmmm.... Blue cheese on sweet biscuits...
That's... like Wine biscuits or digestives or tea biscuits...


B
T

[Miss Neecerie]

Mmmm.... Blue cheese on sweet biscuits...
That's... like Wine biscuits or digestives or tea biscuits...


B
T


mmm digestives......

Thanks for making me hungry BT......:p

[Nathan Flowers]

Humboldt Fog aged chevre with a nice weissbier.

[cooncatbob]

I like my Bree so ripe that when you cut into the round it just collapses, smells like sock that have been worn for a week straight. lol . Bob.

[Fletch]

I compare the nose of Morbier to the unwashed feet of a beautiful woman. :whistling
(Pardon mon français.)

[scotrace]

What are "digestives?"

[Mr. 'H']

Digestives are biscuits! Biscuits are cookies!

[MrNewportCustom]

I compare the nose of Morbier to the unwashed feet of a beautiful woman. :whistling
(Pardon mon fran?ßais.)

That's putting it succinctly!

Bleu is about as exotic as I allow my chesses to go. I especially love bleu cheese dressing on my salad. I love cheese, really, but my kidneys tend to occasionaly rebel in an extremely painful manner.


Lee
________________________

"The cheese, Gromit! We forgot the cheese!" - Wallace

[Nashoba]

Digestives are biscuits! Biscuits are cookies!

wow. learn something new every day.

I love Baked Brie. I also like a good goat cheese. And I love fresh mozzerella and a good sharp cheddar and gorgonzola. Nothing that smells too terribly bad though.

[CharlieH.]

About the most exotic cheese I've ever had was a salivation-inducing slab of Parmiggiano Regiano that mother brought from Italy several years ago. The bonus Samsonite-induced aging gave it a decidedly unholy aroma... but it was good!

[jamespowers]

Limburger:
http://tesla.liketelevision.com/liketelevision/tuner.php?channel=410&format=tv&theme=guide
Nothing has changed since 1930. :p ;)

Regards,

J

[Smithy]

Blue is the best and Stilton the King of them all to my tastebuds.

Nothing like a good hunk of Stilton, some water crackers, and sharp tasting pears and apples :essen:


EDIT: and BT, how about Hob Nobs digestives (not with cheese though)!

[dhermann1]

Morbier - Isn't that French for "something died"?
But seriously, folks. I love Stilton. I make a mean Stiltonburger, on a whole wheat bun, with a huge slab of really ripe tomato on it, and a large splash of Peter Luger Steak Sauce.
When I was a kid my mom and her best friend spent the summer of 1958 reading Dr Zhivago to each other, while eating Liederkrantz cheese and onions. You could tell they were at it from down the block.

[MrNewportCustom]

Limburger:
http://tesla.liketelevision.com/liketelevision/tuner.php?channel=410&format=tv&theme=guide
Nothing has changed since 1930. :p ;)

Regards,

J

Which explains the smell! lol


Lee
_________________________

Holding nose.

[jamespowers]

Which explains the smell! lol


Lee
_________________________

Holding nose.

lol lol lol lol lol lol lol Sure does. Mule anyone? ;)

[Amy Jeanne]

I love cheese!
When I was in England I had this moldy cheese that smelled kinda good, but the first bite was AWFUL! But I kept eating it on my little crackers and it got better and better! Unfortunately, I don't know what it was called.

[LizzieMaine]

Muenster on a Uneeda biscuit. I'm no gourmet, but I know what I like.

[Diamondback]

What's so bad about Muenster, anyway? I've been known to slip a little into the cheese mix when I'm grilling... Burger topped with six or seven cheeses, anyone?lol

[Tomasso]

Love Havarti. :)With dill. :essen:

[Smithy]

Blue enthusiasts should see if you can track down a New Zeland one, Kikorangi from the Kapiti Cheese crowd. It is beautiful, and won a stack of awards.

If you can get it where you live (I know they export) try it, another one for the cheeseboard.

[Fleur De Guerre]

Has no one mentioned Stinking Bishop? I think the name says it all!

http://www.teddingtoncheese.co.uk/acatalog/de339.htm

A "spirited aroma" indeed. Vomit-inducing, eye-watering aroma, more like!

[matei]

Morbier is very good, but can be quite pungent.

Saint Nectaire is also one of my favourites, but you need to get it when it is soft. It has a unique taste, reminiscent of hazelnut.

Brie de Meaux is one of my fave cheeses as well.

Also from France, you can't beat a good Crottin de Chavignol.

In spite of the name, Stinking Bishop isn't all that stinky. Morbier is more... let's say "aromatic" than Stinking Bishop. Even Camembert has a stronger aroma than the aul Bishop.

A good UK cheese that I recently tried is Stickleton (sp?), from the same region as Stilton, but made from unpasteurised cheese. It has a livelier taste than Stilton in my opinion.

[Smithy]

A good UK cheese that I recently tried is Stickleton (sp?), from the same region as Stilton, but made from unpasteurised cheese. It has a livelier taste than Stilton in my opinion.

Thanks for the recommendation Matei. Being a Stilton fan, I'm going to have to hunt that one down!

[Fleur De Guerre]

I dunno Matei, I used to work on a deli counter and the Bishop was definitely more pungent than Camembert, though I have never experienced Morbier.

[matei]

Here is an article that some people might find interesting:
http://www.telegraph.co.uk/core/Content/displayPrintable.jhtml?xml=/news/2004/11/26/ncheese26.xml&site=5&page=0

Regardless of the aroma, don't let a strong-smelling cheese put you off trying it.

[thebadmamajama]

I lived in France with a family and every night at dinner we had a different kind of cheese. Now THAT was an adventure...

I actually really liked Roquefort--the real thing, made right there--we ate it with butter. And the French really do stay thin. Baffling. Nothing like sea green and royal blue attacking your pure white cheese....

[Miss Neecerie]

Digestives are biscuits! Biscuits are cookies!


http://en.wikipedia.org/wiki/Digestive_biscuit

A digestive biscuit, sometimes referred to as a sweetmeal biscuit, is a British semi-sweet biscuit. The name "digestive" comes from a belief that the biscuits had antacid properties due to the use of bicarbonate of soda when they were first conceived.

http://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Digestive_biscuits.jpg/250px-Digestive_biscuits.jpg


The -closest- thing in terms of flavor but -not- texture is the graham cracker, due to the wheat they are made of being very similar.

Best with tea..and some chocolate coating. ;)

But I can see that with certain cheese they would be good as well.

Highly addictive, and unfortunatly for me, pricey in the US.

D....who really just needs to move back

[matei]

I dunno Matei, I used to work on a deli counter and the Bishop was definitely more pungent than Camembert, though I have never experienced Morbier.

Perhaps I tried a mild batch (?) of the Bishop... a mildy offensive Bishop instead of the stinking variety?

The Morbier is strong stuff though.

[Fletch]

And the French really do stay thin. Baffling.I read this initially as "Barfing." :eusa_doh: (oh that's how they do it...)

Thankfully not. American health nuts tend to focus on the (bangs fist on table) SMALL PORTION SIZES FOR $%&&!& SAKES YOU BIG LIVESTOCK-LIKE PEOPLE JUST STUFF YOURSELVES NOT LIKE THOSE EVOLVED AND HIGHLY SELF DENYING EUROPEANS, without paying much attention to the French traditions of:
1. Flavor
2. Quality
3. Variety
and 4. Care in preparation.

These things make you not want to stuff yourself, because each food item is so satisfying. I don't imagine the average Frenchperson feels the need to deny themselves to stay svelte.

But back to cheese. Mmmmm cheesy cheese...

[Miss_Bella_Hell]

Humboldt Fog aged chevre with a nice weissbier.

:eusa_clap I love Humboldt Fog!

[Tomasso]

the French traditions of:
1. Flavor
2. Quality
3. Variety
and 4. Care in preparation.

These things make you not want to stuff yourself, because each food item is so satisfying. I don't imagine the average Frenchperson feels the need to deny themselves to stay svelte.

I would add that the French generally do not rush their meals as we have a tendency to do in the America. Studies have shown that the slower you eat, the less you'll eat. But then, we also seem to have an all consuming desire to be satiated.

[BellyTank]

Blue enthusiasts should see if you can track down a New Zeland one, Kikorangi from the Kapiti Cheese crowd. It is beautiful, and won a stack of awards.

If you can get it where you live (I know they export) try it, another one for the cheeseboard.

Smithy- try some Danish Blue.

Smithy- have you ever tried a NZ wine from Northland, called White Lightning..?

You need to describe the Norwegian brown cheese.

B
T

[thebadmamajama]

Quote:
Originally Posted by Fletch
the French traditions of:
1. Flavor
2. Quality
3. Variety
and 4. Care in preparation.

These things make you not want to stuff yourself, because each food item is so satisfying. I don't imagine the average Frenchperson feels the need to deny themselves to stay svelte.
I would add that the French generally do not rush their meals as we have a tendency to do in the America. Studies have shown that the slower you eat, the less you'll eat. But then, we also seem to have an all consuming desire to be satiated.

True true and true! (and sorry for the double quoting)

[Smithy]

Smithy- try some Danish Blue.

Smithy- have you ever tried a NZ wine from Northland, called White Lightning..?

You need to describe the Norwegian brown cheese.

B
T

Hi BT, we eat Rosenborg blue fairly frequently, great stuff.

Haven't tried White Lightning but had a couple of tasty wines from Waiheke Island ;)

And good old Norwegian "brunost"! I wasn't keen on it initially but like it now. For those not in the know, it's a fairly sweet brown cheese, some are cow's milk and others are goat's milk (geitost). It's very good on waffles and used in sauces, especially in "viltsaus" - a gravyish sauce for game dishes. Grouse (rype) with viltsaus is one of the best tasting dishes on the planet. The cheese itself though is definitely an acquired taste.

[Smithy]

Inspired by all the blue talk, I bought a good sized wedge of Stilton, a box of Carr's Water Crackers and some pears. Be tucking into it shortly!

[RondoHatton]

From their website: "...a cheese lover’s delight since 1901! For those who remember *Liederkranz®, you’ll love Schloss!
Smear ripened and aged for up to 5 months, this artisan crafted cheese is often a favorite with chefs who appreciate a pungent cheese who’s flavor isn’t lost among other robust fresh ingredients..."

http://www.marinfrenchcheese.com/Store/Cheese/CheeseProducts.aspx?prod_id=106&CatgroupId=1&CatId=1

I bought this as recently as two years ago, and did enjoy it.

Hey, why do I remember Liederkranz? Wikipedia call it extinct? From wiki: "...In spite of its German-sounding name, Liederkranz cheese was a United States innovation, a recreation of Limburger cheese that was subtly different because the bacterial culture that ripened it was not the same. Liederkranz is an extinct cheese...' ???

I did try Limburger once, a long time ago. Liked the taste, but the smell put the kibosh on it for me. Maybe one more time before I die...

[jamespowers]

I did try Limburger once, a long time ago. Liked the taste, but the smell put the kibosh on it for me. Maybe one more time before I die...

Just make sure to wear a clothespin next time so that said action is not the cause of your untimely death. ;)

[Dr Doran]

I used to be a professional cheese monger in San Francisco for years. I ran the cheese department, ordered and stocked them. A blast. My favorites are parmigiano reggiano and taleggio. I like taleggio that has the salt crystals that have risen to the surface and yes, I eat the rind. I have to have red wine of some sort when I eat cheese. I like a hearty california zinfandel with stronger cheeses. Baguette, too. For blues I like gorgonzola dolce the best. Goats: I like the crottins from France wrapped in wax paper. But some Californa crottins are lovely too. Sheeps: I like young pecorinos from southern Italy; pecorino sardo from (you guessed it) Sardinia is nice when it's from a smaller maker and not too commercial-tasting. It's hard to find unpasteurized young cheeses here but you can get "flash pasteurized" brie from a company which makes a large format Brie de Meaux and smaller format Brie de Nangis. Those are the best French bries I have had in the US. In Northern California there are many small cheese makers, sort of analogous to the microbreweries.
I like Morbier fine but yes the rind, when it's moist and sticky, used to stink up my clothes. I began to wear a white lab coat when I worked in the cheese section.

[Tomasso]

In Northern California there are many small cheese makers, sort of analogous to the microbreweries.
Dozens of artisanal makers have sprouted up in Wisconsin over the last twenty years or so. Charlie Trotter swears by them. [huh]

[Dr Doran]

Dozens of artisanal makers have sprouted up in Wisconsin over the last twenty years or so. Charlie Trotter swears by them. [huh]

That's really wonderful. My people tell me that southern Wisconsin, especially Madison, has many of the good things about northern california.

[Dr Doran]

:eusa_clap I love Humboldt Fog!

I sold a ton of that. It was and still is a huge seller. I ate so much of it that I hate it now.

[scotrace]

What a friend we have in cheeses....

[KittyT]

My favorite cheese is the French St Felicien (http://www.cheeseline.com/french-cheese/saint-felicien-cheese-101729.aspx). I have not found it in the US anywhere, as it is unpasteurized (drat!). St Marcellin (http://www.cheeseline.com/french-cheese/saint-marcellin-cheese-101732.aspx) is close to St Felicien, though slightly stronger, and I have found that here pretty regularly, though it's nowhere near as good.

[Spatterdash]

Okay, I start a cheese thread 'cause I like the curds, and Scotrace resumes a cheese thread from July of last year?

Sorry to step on the old guards toes, no offense intended.

[scotrace]

No cheese impingement here, old sport.

If we're talking about cheeses, this thread is an 'also see:' That's all. The "old guard" has no agenda beyond helping.

[Spatterdash]

Ah, I see. I interpreted this as a sign to be careful when choosing new thread topics, not evidence of cheesy enthusiasm.

Happy to know I gave no offense, and happier still to see I am not alone in my addiction to the mouldering milk.
My compliments, BTW, on the story you recalled to start this particular thread. True curdophiles know that extraordinary taste sensations sometimes lurk in a lump that smells like the armpit of an egg collector's corpse.
Well done.

[jake_fink]

Sandwich for contmeplative alone time:

Very dark, pumpernickel ("devil's farts")
Limburger cheese
big slice brown onion
salt and pepper

eat with beer or coffee (or both) and follow with a cigar

Now enjoy all that lovely loneliness.

[Barbigirl]

Gruyere
Brie
Mozzarella
Gorgonzola
Gouda
Provolone
Parmigiano-Reggiano

Cotija
and last but not least Cheddar

Swiss not so much

[Babydoll]

Cambozola (mix of bleu and camembert), with roasted garlic on a baguette. Mmm!

[Idledame]

My gosh, just the idea of working in a cheese shop.....I could walk right by any kind of dessert to get to the cheeses. And isn't it just totally maddening that by the time you develop a taste for exotic cheeses and are earning enough to be able to indulge yourself it isn't long until you find out you have high cholesterol and are told to lay off dairy and fats. It just isn't fair!!

[Dr Doran]

I like the St Marcellin too, a whole lot!
For an almost unpasteurized (that is, "flash pasteurized") non-industrial Brie, I must AGAIN AND AGAIN trumpet the name of Brie de Nangis and Fromage de Meaux, both made from the same people in France, the two cheeses being different only in size. Brilliant, stinky bastards that will make you swear off the cheap industrial Brie FOREVAH.

[jamespowers]

And isn't it just totally maddening that by the time you develop a taste for exotic cheeses and are earning enough to be able to indulge yourself it isn't long until you find out you have high cholesterol and are told to lay off dairy and fats. It just isn't fair!!

Yeah, join the club. Then they stick you with Mozzarella. :eusa_doh: :eek:

[Dr Doran]

Surely small amounts of fine cheese, alongside red wine to cut the fat, apples to aid digestion, and crusty bread, when combined with plenty of exercise, can be occasionally indulged in even by those with some cholesterol issues.

[jamespowers]

Surely small amounts of fine cheese, alongside red wine to cut the fat, apples to aid digestion, and crusty bread, when combined with plenty of exercise, can be occasionally indulged in even by those with some cholesterol issues.

Uh, yeah right. I guess the apples and red wine would be fine. Exercise!? You gotta be kiddin'. :p ;)

[kodou]

I've only just started buying cheese by the block, and even then only parmesan until I can afford the parmigiano reggiano. I can never go back to that stuff in the green can.
I have a question the posters here: What do you with your rinds? (besides eating them plain, of course) I was looking for interesting recipes where throwing in the rinds would be nice lil' treat.

[Dr Doran]

I've only just started buying cheese by the block, and even then only parmesan until I can afford the parmigiano reggiano. I can never go back to that stuff in the green can.
I have a question the posters here: What do you with your rinds? (besides eating them plain, of course) I was looking for interesting recipes where throwing in the rinds would be nice lil' treat.

The stuff in the green can is disgusting and should be lit on fire.

Rinds of proper parmigiano-reggiano may be melted into a risotto.

[dnjan]

I'm not real exotic on cheeses yet, my big vice is the longest-aged Cheddars I can find. (Anyone have any recommendations in this area at 3 years or longer?)
Have you had Beecher's Flagship Reserve? From Beecher's factory, down at the market. It would probably fool most Brits.

[PabloElFlamenco]

St. Marcellin amateurs in the US? Amazing!
Try a salad of lettuce leaves, maybe some julienne-cut chicory leaves (and any fresh "veg" you wish, tomato, mushroom) sprinkle with pecan oil (pecan oil? :o I can't say the exact word in English, "huile de noix") or with a "vinaigrette" (preferably non-sweet dressing made of oil and some type vinegar), topped with a moderately oven-melted St. Marcellin (well, half of one, or a slice). You might add some shredded cooked ham. Great starter. With mmm... try a Cabernet Franc or, of course, a good California Chardonnay.

St. Marcellin is on the route of the old Rallye de Monte Carlo. Wherein 2 liter Porsches drove the rest to the shreds they merit to be :offtopic:

I like cheese mostly in the evening. When circumstances favor the consumption of good wine. The Camembert I can't hack at lunch then becomes a gift from God. My favorites? There are so many! One of my preferred blue cheeses (these don't go with DRY red wine AT ALL) is Cabrales. Divine. Other blue ones I like are Stilton and a good Roquefort.

We eat cheese with bread, not like the English, salt crackers. I have cheese daily for breakfast: low-fat commercial junk and I'm addicted to several of the commercial "Boursin" cheeses, full fat creamy cheese with added herbs. Never eat serial smack crackle and pot...

Whilst France and, perhaps to a slightly lesser degree, Italy remain the top artisanal cheese producers, Spain makes good ones and, somewhat surprisingly, England. To be entirely just, Greece makes the only fetta, and Campania the only mozzarella. And Holland makes very good "slice" cheese.

Whilst I don't know them, I would like to applaud the small American garage-cheeseries. Surely they do better than canned pasteurized Camembert.

Paul

[Diamondback]

dnjan, not yet. I'm out in the 'burbs, don't drive and usually prefer to avoid downtown.

Have to check them out sometime... my usual cheesemonger for specialized stuff is Renton Thriftway. (Don't let the name fool you--it might be a supermarket, but they have all kinds of goodies in addition to the standard stuff...)

[dnjan]

Agree with avoiding downtown. I only take the bus downtown (never drive).

I assume you missed the cheese festival this past weekend (at the market). Locals plus imports. I actually got tired of tasting cheese about 2/3 of the way through. There were probably at least 30 non-goat cheeses (I can't eat goat cheese), plus 10 or 15 different (either type or producer) goats. Plus a variety of artisan breads.