video : Feature
Approaching the Cheese Counter
by meredith arthur and blake smith
Todd Jasmin, former fromager of Sona Restaurant in LA and cooking host for the website Eat Drink or Die, offers tips for buying cheese at a cheese store, based on three scenarios. He’s assisted by Sebastian Robin Craig of the Cheese Store of Beverly Hills. The everyday cheeses mentioned in the video are sheep’s milk (Abbaye de Belloc), Parmigiano-Reggiano, and Gruyère; the dinner-party cheeses are triple cream (Brillat-Savarin), Cabécou Feuille, Malvarosa, La Rossa, and Gorgonzola piccante; and the sports-night cheeses are Beemster Old and Hook’s cheddar.
EXCELLENT!
Thank you for sharing!
Loved this segment.
More of this please!
Is this link broken? Just getting into the "Everyday Cheese" and it goes directly to replay. I would love to see the whole video!
Finally got the link to work after about 10 attempts. it was worth the wait. More please! Pass the cheese!
Brilliant!
Thank god for those folks in Lombardy and the wonderful Gorgonzolas that come from there, I personally love the Gorgonzola Dolce as well, with a dollop of chestnut honey on Sliced Pear.
This segment was very informative.
Grazie!
Great, I love the notes above outlining what was talked about. More cheese please.
sebastian is my favorite monger at the BHCS. Way to go.
However slight mis-speak? the triple creme, matiere grasse is not dry matter it is the fat content! Lots of fat.
This guy is kickin'!
Not a bad "redemption tip". We're even.
Wow, what a complete dorkbot! He even has the dorkbot ponytail!
Of course, I mean this in a good way.
exelent advice and your passion was addictive
wow that guy was sloshed thru the whole video! looked like he was having a blast though. . .
i enjoyed it too, (don't get me wrong)-- but would like to see a future cheese video that featured even a ***single*** north american cheese of note. the idea that the only good cheese comes from europe is a bit-thirty years out of date. i don't think we need yet another forum telling us how great and fabulous P-R and gruyere are, *yawn*-- make a friend in wisconsin or something, go out on a limb, and do something interesting!!!
Superb! As a Wisconsinite and cheese monger-ish person(cheese junky), I'll say it's about time that there was a informative piece that highlights some of the world's finest cheeses...without utter snobbery. Great cheese for all! Oh, and to soupkitten, though it was one of many and the last cheese mentioned, Hooks Cheddar is made in Mineral Point, WI and is widely known as some of the world's best. Check out Tony & Julie's story...they are some of the nicest people you could meet...then find the cheese!
http://www.wisdairy.com/profiles/chee...
oh he did say hooks (only a slight slur)-- right at the end, easy to miss-- i did miss it, the first time. and when i referred to the intro text, to see what the last cheese was, well:
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Todd Jasmin, former fromager of Sona Restaurant in LA and cooking host for the website Eat Drink or Die, offers tips for buying cheese at a cheese store, based on three scenarios. He’s assisted by Sebastian Robin Craig of the Cheese Store of Beverly Hills. The everyday cheeses mentioned in the video are sheep’s milk (Abbaye de Belloc), Parmigiano-Reggiano, and Gruyère; the dinner-party cheeses are triple cream (Brillat-Savarin), Cabécou Feuille, Malvarosa, La Rossa, and Gorgonzola piccante; and the sports-night cheeses are Beemster Old and cheddar.
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not *Hooks Cheddar.* just "and cheddar."
so i guess my wish has been fulfilled. a north american cheese was tacked on to the last 4 seconds of a cheese vid on chowhound-- however the particular cheese apparently still doesn't rate being named, apart from style of cheese, or any origin given, despite that, as MM says, it's great stuff and deserves a wider audience.
We added Hook's back into our copy -- it had been there, but was removed because it was a brand name and unlike the others in the list. But you're right, we should have called it out since it was called out in the video!
Meredith of CHOW
I love gruyeres. In Greece they're called graviera. I love the salty, nutty richness and the fact that despite being a relatively hard, grainy cheese, it melts fabulously. Props for the passion on both parts - awesome video. I'd like to see more cheese videos.
Meredith-- wow thanks *so much* for changing the text at the top of the page to include Hook's-- i kinda thought i would be shouting into the empty air on that one! sorry to bitch, and i'm all done now-- keep up the good work!! :)
i too love cheese and would like to see more cheese videos/features, especially highlighting some of the smaller farmer/producers who are making great cheese across the u.s. up with cheese!
There's no empty air over here in CHOW video -- at least that's what we aim for.
Good news for you, soupkitten. CHOW's Cheese Week launches Sept 22 and will be filled with all sorts of American (and other) cheese. Our Cheese Obsessive video will appear then as well. Will Studd is based in Australia, but I think you'll find his passion and love of all artisanal cheese more than makes up for his Aussie-ness.
Meredith
oooh CHEESE WEEK!?! sweet!
i'm *so* looking forward to it :)
Wow! This is a very informative video, unlike most of the others, which tend to be rather lightweight or rehash obvious info. More like this please.
The host/talking head is a drunken dork, but his passion for cheese makes up for that.
I feel vaguely insulted as a beer drinker/brewer by his attitude towards pairing cheese with beer.
Why the video format? Is there really info here that can't be conveyed in text that I can read at my own pace, adding stops or speeding up as I see fit?