Delice de Bourgogne by Lincet, best cheese ever

[masraum]

OK, maybe best ever is a bit much since there are so many different kinds of cheeses, but this stuff should definitely be at the top of any list. It's a French, mold ripened, creamy, triple cream. I would say it's like eating butter, but it's creamier than that.

I just ate some and had to post.

[HardDrive]

Not my thing. I'm more of a Manchego type of guy.

Oh, and Beecher's Flagship. Seattle brand. Basically a 3 year cheddar, but so damn good.

Cheeses: Flagship - 1lb.

[rattlsnak]

Try Boursin.. You'll throw that away..

[WPOZZZ]

Food of the gods.

[Amail]

Originally Posted by masraum

OK, maybe best ever is a bit much since there are so many different kinds of cheeses, but this stuff should definitely be at the top of any list. It's a French, mold ripened, creamy, triple cream. I would say it's like eating butter, but it's creamier than that.

I just ate some and had to post.

Oui! C'est le bomb!

[vash]

Originally Posted by HardDrive

Not my thing. I'm more of a Manchego type of guy.

Oh, and Beecher's Flagship. Seattle brand. Basically a 3 year cheddar, but so damn good.

Cheeses: Flagship - 1lb.

manchegoooo!!!

[craigster59]

I'm a cheese-a-holic. Cypress Grove puts out some great cheeses. I'm partial to Purple haze and Humboldt Fog..... http://www.cypressgrovechevre.com/our-cheese/fresh-chevre/purple-haze.html#.Vct7O5e3oxI

[craigster59]

Another good one, formerly 'Rouge Et Noir"... Marin French Cheese

[GH85Carrera]

Better than Velveta?

How is it on macaroni?

[BlueSkyJaunte]

Yikes. I'm glad you found something you like, but I can't do mild cheeses. For me, the sharper it is, the better.

My wife recently picked up a block of some cheddar that was labeled "Stupid sharp" or "Insanely Sharp" (can't remember, exactly). Not sharp enough.

I like a nice picante provolone.

[Otter74]

Yes, Delice de Bourgogne is marvelous, and so is Boursin. And so is a Beaufort d'Alpage, and Hoch y Brig, Ascutney Mountain cheese, and a bunch of stuff from Neal's Yard Dairy, and on and on.....yes, I love cheese!

I lived in Detroit for 10 years and visited Zingerman's in Ann Arbor at least once a month for that decade; I still stop by on my way home every time I am in Detroit for a weekend. On every visit, I would (and still do) make a point of trying at least two cheeses I've never had before. I take notes. Probably 90% of what I know about cheese, and 90% of my tastes in cheese, came from that place. It's fabulous!

[craigster59]

Originally Posted by BlueSkyJaunte

Yikes. I'm glad you found something you like, but I can't do mild cheeses. For me, the sharper it is, the better.

My wife recently picked up a block of some cheddar that was labeled "Stupid sharp" or "Insanely Sharp" (can't remember, exactly). Not sharp enough.

I like a nice picante provolone.

Have you tried Trader Joe's 1,000 day old Gouda? That's some cheese with a little bite.

[BlueSkyJaunte]

I'll give it a try, thanks! My wife's a big smoked Gouda fan but she likes mild cheeses, so there's never any Gouda in the house that I care to eat.

[BE911SC]

Couldn't resist:

[masraum]

Originally Posted by HardDrive

Not my thing. I'm more of a Manchego type of guy.

Mmm, manchego is good stuff. I eat mild cheeses, sharp cheeses, blue cheeses, etc.... Stilton is a favorite too.

Originally Posted by rattlsnak

Try Boursin.. You'll throw that away..

I'll definitely find some to try.

Originally Posted by craigster59

I'm a cheese-a-holic. Cypress Grove puts out some great cheeses. I'm partial to Purple haze and Humboldt Fog..... http://www.cypressgrovechevre.com/our-cheese/fresh-chevre/purple-haze.html#.Vct7O5e3oxI

Another one of my all time favorites is Humboldt Fog. I've bought the 5lb round a few times. Cut it up into smaller chunks, wrap it in cheese paper and let it get really ripe. Yum!! I've had a couple of their cheeses, but I don't think I've had the Purple Haze. I've seen it, guess I've just never bought any.

Originally Posted by Otter74

Yes, Delice de Bourgogne is marvelous, and so is Boursin. And so is a Beaufort d'Alpage, and Hoch y Brig, Ascutney Mountain cheese, and a bunch of stuff from Neal's Yard Dairy, and on and on.....yes, I love cheese!

It sounds like I'm going to have to make a note of those and be on the look out.

[Shaun @ Tru6]

Seeing this thread, I just went to Formaggio Kitchen (also carries Jeni's...someday anyway) and got some

Meadowood Farms Rippleton

Chabichou du Poitou

Delice de Bourgogne and a baguette


Rippleton: sheep's milk, soft, has a nutty, buttery flavor. This would go well with a white burgundy or even better, Innis & Gunn toasted oak IPA or white oak wheat.

Chabichou du Poitou: goat's milk. dry, chalky, mild, even sweet. I don't know what wine I would pair this with, maybe a dry Riesling. I'd be tempted to try it with an ice wine or sauterne and some fruit like raspberries or blackberries.

Delice de Bourgogne: cow's milk, very soft, extremely creamy, say that again, extremely creamy, a tiny bit salty, rind has a faint mushroom flavor, buttery, not very complex, it just melts on your tongue and smothers it with butter. I would do a champagne with it or a jammy/fruity red depending on the occasion. Again, I'd try an ice wine with it. If there was a way to coat berries in this, that would be best, though I think you'd want to cut a berry in half to get a blanket of butter and then a shot of berry that wouldn't overwhelm the former.

Best cheese ever? I wouldn't say that, but it should be on the list of any fru-fru dinner party. I just wish good cheese didn't make rebuilding a 911 motor seem cheap.

[masraum]

Originally Posted by rattlsnak

Try Boursin.. You'll throw that away..

Originally Posted by Otter74

so is Boursin.

The missus picked up some Boursin from Trader Joes. I don't remember why, but wow, yeah, that's good stuff. The "Boursin with Garlic and Fine Herbs" is super tasty on gnocchi, pasta, in an omelet. I wouldn't eat it the way I eat Delice de Bourgogne or even Fromage de Affinois, but it's really tasty. I suspect it's great with a good cracker too.

[masraum]

Originally Posted by GH85Carrera

Better than Velveta?

How is it on macaroni?

I grew up with Mac-n-cheese made by my grandmother with velveeta. I'll still eat it upon occasion. I'll also eat Kraft Mac-n-cheese from a box since I grew up with that.

I probably don't eat either one of those more than once every 5-10 years at this point if that. Grandma hasn't made mac-n-cheese for many years.

My wife makes a mac-n-cheese recipe from America's Test Kitchen that's REALLY good. It's got, IIRC, 4 different kinds of cheese and is baked and also has just a touch of cayenne. It's very tasty.

[masraum]

Originally Posted by Shaun @ Tru6

Seeing this thread, I just went to Formaggio Kitchen (also carries Jeni's...someday anyway) and got some

Meadowood Farms Rippleton

Chabichou du Poitou

Delice de Bourgogne and a baguette


Rippleton: sheep's milk, soft, has a nutty, buttery flavor. This would go well with a white burgundy or even better, Innis & Gunn toasted oak IPA or white oak wheat.

Chabichou du Poitou: goat's milk. dry, chalky, mild, even sweet. I don't know what wine I would pair this with, maybe a dry Riesling. I'd be tempted to try it with an ice wine or sauterne and some fruit like raspberries or blackberries.

Delice de Bourgogne: cow's milk, very soft, extremely creamy, say that again, extremely creamy, a tiny bit salty, rind has a faint mushroom flavor, buttery, not very complex, it just melts on your tongue and smothers it with butter. I would do a champagne with it or a jammy/fruity red depending on the occasion. Again, I'd try an ice wine with it. If there was a way to coat berries in this, that would be best, though I think you'd want to cut a berry in half to get a blanket of butter and then a shot of berry that wouldn't overwhelm the former.

Best cheese ever? I wouldn't say that, but it should be on the list of any fru-fru dinner party. I just wish good cheese didn't make rebuilding a 911 motor seem cheap.

I just don't understand why there isn't anyplace like that in Houston. That place looks like heaven.

[wdfifteen]

I’m intrigued. Being ignorant of fancy cheeses, can I ask how you recommend serving various cheeses?