Made a road trip to Costco yesterday. Two interesting items, Comte cheese mentioned above and a

[curious1]

Martha Stewart ham. No, really. Evidently, Costco is going to carry other MS signature products. It is antibiotic free and applewood smoked, according to the label. Just wondered if anyone has tried it. It was supposed to have been a big seller over the holidays.

 

[gayr]

Here is another I picked up before the Holidays - Buttermilk Blue Cheese by Roth Kase USA Ltd. It .

is FANTASTIC, DELICIOUS, CREAMY I can't say enough about this product.

 

[gayr]

Here is their website so that you can read about it. It is truly Wonderful!

http://www.rothkase.com/specblue.html

 

[curious1]

They definitely didn't have that, I was looking for a stilton or blue. I've seen mention of

other items, both food and nonfood that aren't carried at the Costco here. But circumstances prevented my going before the holidays, they may have had it and sold out.

 

[judy-mass]

Gay, found Buttermilk Blue

a number of years ago. It is delish. A local blue that is very good is Great Hill Blue Cheese. If you see that, you should give it a try. Another interesting one is Cambazola.

 

[gayr]

Thanks Judy-mass, I will look for them.

 

[meryl]

I lOVE that cheese!

 

[mboley]

ooooh I love Comte!

No cosco here, but my mom may look for me! Thanks for the tip!

 

[cheezz]

can someone explain what comte tastes like? I'm pretty ignorant outside of chevre and velveeta smileys/smile.gif

 

[joe]

It's a very nice version of Swiss Cheese. Rich and nutty tasting. TJ's carries it--

The package say "King of Gruyere" on it. It's really good!

 

[cheezz]

Hmmm.... I don't like Swiss cheese, but I do like gruyere.... is gruyere a type of Swiss?

 

[joe]

Yes, it's Swiss without the holes. I like it much better than Ementhal, which has holes.

 

[cheezz]

Thanks for the info, Joe. My daughter is a HUGE cheese fan, so I'm slowly learning.

 

[cheezz]

I have found I rather like 3-year provolone from Italy, veigadarte, and ciabot

Veigadarte:
http://foodgeeks.com/encyclopedia/330/veigadarte/

Ciabot (from Italy):
blend of sheep and cow's milk with a bloomy rind. It has the lucious butterfat content of fine sheeps milk much like a ripe French Perail cheese but the cow's milk effectively smoothes out any barnyardiness so often associated with soft sheep milk cheeses. Much like a two milk robiola, this cheese is also so nice and ripe you barely have to wait for it to warm before it begins to ooze (although you always should wait for a full flavor!).

 

[joe]

Thanks, I'll keep an eye out for veigadarte. I learn something new every day here.

 

[angak]

I just love the word barnyardiness.