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From: John Larkin on 14 Apr 2010 20:19 UnieKaas Black Label "over-aged" gouda, from Holland. This is not your wimpy rubbery everyday gouda. It's dark orange, serious flavor, almost hard, seems to have crunchy grains of salt inside. Worth a try. John
From: a7yvm109gf5d1 on 14 Apr 2010 20:25 On Apr 14, 7:19 pm, John Larkin <jjlar...(a)highNOTlandTHIStechnologyPART.com> wrote: > UnieKaas Black Label "over-aged" gouda, from Holland. This is not your > wimpy rubbery everyday gouda. It's dark orange, serious flavor, almost > hard, seems to have crunchy grains of salt inside. Worth a try. > > John Yes, I know what you mean. Great stuff.
From: Martin Brown on 15 Apr 2010 03:33 John Larkin wrote: > UnieKaas Black Label "over-aged" gouda, from Holland. This is not your > wimpy rubbery everyday gouda. It's dark orange, serious flavor, almost > hard, seems to have crunchy grains of salt inside. Worth a try. > > John If you like that, then try the French imitation Mimolette. Harder texture and slightly sweeter more balanced flavour. Origins date back to the reign of Louis XIV who prohibited Dutch cheese in France. A good one is really brittle, waxy orange with a natural rind and excellent with Belgian beers. Scary watching the deli cut it from the sphere. Unpasteurised milk so not sure in the US imports it. Hmm... seems they do but your local version looks like a pale imitation of the real stuff. http://www.igourmet.com/shoppe/prodview.aspx?cat=Cheese&subcat=cheese&prod=447 Regards, Martin Brown
From: whygee on 15 Apr 2010 04:28 Martin Brown wrote: > Unpasteurised milk so not sure in the US imports it. Hmm... seems they > do but your local version looks like a pale imitation of the real stuff. The country that can claim 2nd place (just after France) is Italia, with the parmigiano reggiano for example. But there are too many good cheeses here in France ... Don't get me started on "Saint Agur", it took me years to quit. Few US people can understand, behind the "unpasteurised milk ban shield"... > Regards, > Martin Brown yg -- http://ygdes.com / http://yasep.org
From: John Larkin on 15 Apr 2010 10:06
On Thu, 15 Apr 2010 08:33:36 +0100, Martin Brown <|||newspam|||@nezumi.demon.co.uk> wrote: >John Larkin wrote: >> UnieKaas Black Label "over-aged" gouda, from Holland. This is not your >> wimpy rubbery everyday gouda. It's dark orange, serious flavor, almost >> hard, seems to have crunchy grains of salt inside. Worth a try. >> >> John > >If you like that, then try the French imitation Mimolette. Harder >texture and slightly sweeter more balanced flavour. Origins date back to >the reign of Louis XIV who prohibited Dutch cheese in France. A good one >is really brittle, waxy orange with a natural rind and excellent with >Belgian beers. Scary watching the deli cut it from the sphere. > >Unpasteurised milk so not sure in the US imports it. Hmm... seems they >do but your local version looks like a pale imitation of the real stuff. > >http://www.igourmet.com/shoppe/prodview.aspx?cat=Cheese&subcat=cheese&prod=447 > >Regards, >Martin Brown In California, unpasturized-milk cheese is OK is it's aged for, I think, 45 days. That apparently kills bad bacteria. So pretty much only soft stuff has to be from pasteurized milk. We do occasionally get cases of contraband, usually Mexican, cheese making people sick and occasionally killing a few. The pasteurized French bries taste pretty good to me. John |