E S E E H C ISE U LO o. 1 N e u Iss
GOURMET CHEESE OF LOS ANGELES
Eat me... You can’t resist!
CHEESE L 1
LOUISE! Ready, Set, Go! Taste Test! Yummy cheese and where to find it
Munste Where to find popular gourmet cheese in Los Angeles
Ever thought about buying some delicious gourmet cheese, but did not have a clue where to find it? Well, not to worry! Luckily for the local cheese enthusiast, there are a few wonderful places here in Los Angeles. Many of these places carry more than just gourmet cheese should your special occasion call for wine or other products. Here are just four of the top places to get some of your favorites in the city, along with three best-selling types of cheese. Say Cheese: 2800 Hyperion Ave, between Griffith Park Blvd. and Rowena Ave. Say Cheese is rather small, but what it lacks in size it makes up for in cheese selection. The favorite types of cheese include Aged Gouda, Stilton, and Gruyere.
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The Cheese Store of Silverlake: 3926 West Sunset Boulevard ery large, friendly atmosphere almost completely voted to their cheese, which is on display around e store. Popular cheese here includes Istara, Pâ€™tit Basque, and Gorgonzola Dolce. Froma: 7960 Melrose Avenue Froma is a very small market with a variety of gourmet products. There is a French ambiance about the place complete with a wide selection of wine, which goes well with the cheese. Best-selling cheese are Appellenzer, Brie de Nangis, and Fontina. The Oaks Gourmet Market: 1915 North Bronson Avenue, at the corner of Franklin Ave. This market is rather new and bustling with enthusiastic employees. A decent sized store with an assortment of gourmet products, the favorite types of cheese include Humboldt Fog, Midnight Moon organic, and Parmigiano Reggiano.
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i c i l e d 10 types of cheese go head-to-head in a taste test
There are about 670 well-known types of cheese, but many are unnamed. There are several different ways one may choose to categorize this variety. For one, you could definitely define cheese by where it comes from and how it is made. Each region has different methods of making their preferred cheese, which contributes to its unique, regional flavor. Several types of milk may be used as well; including cow, goat, ewe, buffalo, camel, reindeer, mare, yak, or a combination of these. The most popular method of categorizing cheese is through textures, which can range between hard to soft or spreadable. One can always define a cheese by the way it tastes, though oftentimes it consists of a combination of flavors.
That being said, how do you know which cheese is right for you? Well, after a bit of research I bought ten different types of cheese, making my choices as eclectic as possible while keeping popularity and budget in mind, and asked a friend to give her opinion about the selection. My friend, who I have come to call Miss Muffet, is a fellow cheese enthusiast who knows a thing or two about cheese. She has promised to give an honest opinion about the ten types of cheese: Bûcheron, Gouda (aged six months), Gorgonzola Dolce, Prima Donna, Fontina, Mahon, Asiago, Humboldt Fog, Manchego, and Cocoa Cardona. Keep in mind that there are many kinds out there; ultimately, it’s up to you to decide what makes a gouda cheese.
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1. Bûcheron Q: I believe Bûcheron is a type of goat cheese, correct? A: Yes, it’s a goat cheese from France. It’s a soft, creamy cheese with a sharp, tangy taste. I believe it gets sharper as it matures. It’s a nice snacking cheese; just remember to avoid the rind! I made that mistake once. Oh boy.
2. Gouda Q: Does age play a part in the way Gouda tastes? A: Yes of course. It’s a rich, hard cheese that starts out sweet and fruity. As it ages, it becomes buttery and even a little nutty. It definitely has a nice crunch to it.
3. Gorgonzola Dolce Q: Gorgonzola Dolce seems to be quite popular. Why do you suppose that is? A: Well for one it’s pretty to look at because of the streaks of blue-green mould that adds to the taste. It also has a very interesting flavor: the white is both creamy and slightly sweet, while the mould gives it a very peppery, biting kick. 4. Prima Donna Q: I’ve never even heard of Prima Donna, but it has a pretty name. Does the name do it justice? A: It is very similar to Gouda, though it has a softer texture. It’s sweet and buttery with a bit of a nutty flavor. This would go nicely in a sandwich, especially if it were melted.
6. Mahon Q: Mahon is another I have never heard of. What does it taste like? A: It’s actually one of the few cow milk types from Spain. Like most cheese, the taste often depends on its age. This one is matured and has a hard texture with a very sharp, citric flavor. It’s pretty sour! If you love lemons, this is definitely your cheese.
5. Fontina Q: Fontina is actually one of my favorites. What’s your take on its flavor? A: I tend to like semi-soft cheese, and this is a nice one. It’s rather mild, with a nice nutty taste and a hint of sweetness. This cheese is also good for melting. It’s delicious! But then again, it’s cheese and you know how I feel about cheese.
7. Asiago Q: Asiago is a pretty popular cheese. I know that name. A: Indeed it is. It’s traditionally served when it’s aged about six months, when it’s mildly sharp and fruity, but of course this intensifies the older it is. I normally grate this on dishes, like Parmigiano Reggiano or Pecorino Romano. 8. Humboldt Fog Q: What’s the verdict on Humboldt Fog? A: Humboldt Fog is a tasty American Cheese that looks like a slice of cake due to the line of edible ash running through the center. It’s a mild goat cheese, pleasantly creamy and slightly tangy. The ash rind is edible too, so if you accidentally eat it you won’t be in trouble! 9. Manchego Q: I’ve heard a lot about Manchego, but I’ve never tasted it. Do you think I’ll like it? A: I’m sure you’ll love it. It’s a pretty popular cheese made from ewe milk. It has a hard texture, but the flavor is mildly salty and nutty. I know you like your cheese a little on the salty side.
“Ultimately, it’s up to you to decide what makes a gouda cheese.” 10. Cocoa Cardona Q: I chose Cocoa Cardona because of the name, but I have no idea how it tastes. What do you think? A: It’s actually my first time tasting it. It’s an American goat cheese, with a nice creamy, soft texture. It does have an interesting, bitter cocoa flavor, so if you love cocoa you’ll love this one!
No, eat ME! Iâ€™m divine!
T A E ! ! ! E M
Published on May 14, 2011
I decided to make my zine about gourmet cheese in Los Angeles because, like any good mouse, cheese is one of my favorite types of food; I wo...