We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
The best cheese shop, by far, in the New World is the famed Murray's. The US has plenty of cheese shops, but Murray's is the big cheese. Since I enjoy discovering obscure stinky cheeses, a daughter and her boyfriend picked some out for me at Christmastime:
- Ossau-Trate Vieille - Ardrahan from Ireland (Whew! Mighty stinky, like old wet socks which have been left to ferment in a bog. Delicious and tangy.) - Chevre D'Argental - a recently-invented goat brie
- Cheese is health food - Stinky cheeses are the zippiest - Cheese has to be offered at room temperature - Never serve a cheese before a meal. Good cheeses are instead of dessert, maybe after a tiny scoop of sorbet. A savoury. A Cheese Board is the thing - a platter, not wood. - Cheese without a wine (or, in Stilton's case, a Port and in some cases, beer or ale) is never all it can be. Murray's recommends their beverage pairings and they know what they are talking about. (For example, their advice for a cheese board parmesan) - Cheese should always be offered with jams, preserves, pepper jelly, or fresh or dried fruits and nuts. Bread and crackers optional.
Years ago, my brother-in-law brought some Limburger home in a brown paper sack and stuck it all in the refrigerator. Some time later his teen-age son, foraging for a snack in the refrigerator, smelled what he thought was spoiled food and threw the sack away. A couples hours after that, looking forward to a tasty snack, my brother-in-law was surprised that he couldn't find his cheese. He was more than a little miffed when his son said he had thrown it in the garbage.
I brought some cheese home from the Paris airport. When I landed 8 hours later and was in line at Immigration, I noticed a foul odor, like someone needed to see a doctor. Of course, it was my briefcase.
No cheese shops here, but a neighbor makes frequent trips back to Austin and brings back cheese from Antonelli's, an excellent small shop. She just served us some when we stopped by for drinks this afternoon. Such wonderful stuff.
I tried them for German handkaese, another lovely stinky cheese which I haven't been able to get locally for some time.
It turns out that Google has also become a very large cheesemonger and found me a supplier. Should have thought of that earlier.
My wife long ago required me to buy and use a small bar fridge in the garage for my disgusting taste in cheese. I keep my better beers in there too, as neither wife nor visiting sons will open the door to that fridge.
Laws may vary some by state but I believe the law is that cheeses which are to be marketed within 60 days of being made must be made from pasteurized milk/cream. Cheeses that are marketed older than 60 days do not.