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fluffhead77

favorite cheese

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took some suggestions from here last night when purchasing some cheese from the best cheese store known in these parts (the Cheese Boutique) and grabbed the following:

Oka Classique

St. Paulin

Camenbert

Guiness Cheddar

Shropshire

Smoked Applewood Cheddar

everything was delectable...i think the shropshire was the only cheese I had yet to try and it was fantastique (thanks mike)

oh and I tried that cheese Jaybone was speaking of...he wan't kidding, it twas full of knee buckling goodness!

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Bluuuuuuuuuuuuuuuuuuuuue.

Bresse Bleu is good. Nice and mild.

The crazy danish blues are too strong. Brie-ee Blues are the way to go.

Also I like most goat cheeses. NiCastro in the Glebe has crazy cheeses. I buying little bits of crazy cheeses at the House of Cheese in the market. But they never stick around long enough for me to remember their names.

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I took a long hiatus from Havarti because it was too soft and not stron g enough. I pcked some up the other day though and it's still enjoyable...but it looked like they got rid of the dill version which was my favorite.

Here's a cool cheese shot from a market in france that we went to. Most of these cheeses were semi-soft washed rind raw cheeses. Like a firm brie but with a nice sharp tang from the unpasteurized milk.

gallery_23331_3511_91208.jpg

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A Kentucky woman in jail for public intoxication has been accused of assaulting a jailer by squirting breast milk at her, Associated Press reports. WYMT-TV reported that a 31-year-old woman was arrested on a misdemeanour charge of public intoxication. But as she was changing into an inmate uniform, she squirted breast milk into the face of a female deputy who was with her. The woman now faces a felony charge of third-degree assault on a police officer.

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Le Cendrillon is from Fromagerie Alexis De Portneuf. They are small 125g goat cheeses lightly covered in ash. The texture changes from surface to centre and is pretty awesome. For a goat cheese it has a stronger taste with a kick-ass tang/acid thing going on that is kinda unique.

Check it out!!

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I had some of that cheese last night, it was good. I don't think it's the 'best cheese in the world' good, but it was definitely delicious. Portneuf puts out some amazing cheeses for sure.

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we tried the Cendrillon yesterday after reading this:

http://www.theglobeandmail.com/life/food-and-wine/trends/cheese/what-does-the-worlds-best-cheese-taste-like/article1971487/

Quite liked it, thought it needed to come up to room temperature a bit more though to bring out the subtle flavour. I also want to try the author's idea of having just before its best before date

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we tried the Cendrillon yesterday after reading this:

http://www.theglobeandmail.com/life/food-and-wine/trends/cheese/what-does-the-worlds-best-cheese-taste-like/article1971487/

Quite liked it, thought it needed to come up to room temperature a bit more though to bring out the subtle flavour. I also want to try the author's idea of having just before its best before date

It gets a little "hot" near or after it's date. once it's a week or so past it will start to burn your throat a bit. Nice little cheese for sure. I can say I'm not a fan of the "with herbs" or "plain" version of this cheese that are also available. You just don't get that acidic/spicy taste that you receive with the ash covered one.

Edited by Guest

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