Comments on: Cheese Heaven

By: dan

dan — Wed, 29 Jan 2014 23:37:13 +0000

In reply to Sheikob. The cheese class was great, and there are more posts on making different cheeses scattered here and there in the blog. Honestly, no idea if Hector is still teaching, nor if Casa Buggé is still around, haven't checked on either for awhile.

By: Sheikob

Sheikob — Wed, 29 Jan 2014 21:48:35 +0000

Just came across this post, in a search for mesophilic culture in BA. 7 years late, it seems, but I´m very interested to know more – how did the cheese class turn out? Any idea if Hector is still doing it? I tried calling Casa Buggé with no success – is it still around?

By: SaltShaker » Blog Archive » Wrap it up with a bow

SaltShaker » Blog Archive » Wrap it up with a bow — Mon, 31 Dec 2007 15:06:13 +0000

[…] the finding of a great cheesemaker, someone who’s doing something truly artesanal, Carmine at San Miguel, which, almost as importantly, was part of what led me to taking a fascinating, and completely […]

By: Frank Almeida

Frank Almeida — Wed, 05 Sep 2007 18:16:16 +0000

I remember actually having a very nice Argentine parmesan cheese in Chicago. It was actually a bit nutty and I took it home and had it with some aceto balsamico that I got from a previous trip to Italy. I was in heaven. The combination was perfect. I have not been able to do the same here yet but reading this post and the messages from you two I will now have to go hunt that parmesan cheese. I still have that aceto.

By: dan

dan — Wed, 05 Sep 2007 13:44:43 +0000

Well, let’s face it, there’s a lot of mild, dull cheese back in the U.S. too… Velveeta anyone?! I just learn to avoid the stuff that isn’t interesting, and gradually have figured out which shops have good cheeses and actually care about quality and flavor.

By: yanqui mike

yanqui mike — Wed, 05 Sep 2007 01:57:53 +0000

Thanks man.

I’m as curious as I can be. I’ve never heard you complain about it but while there are some FINE quesos argentinos…they are so mild as to make you wonder if they are worth the effort of chewing.

I remember spotting a big beautiful Argentine parmesan in my favorite cheese shop in Chicago. Gorgeous texture and color and I was excited. Naah. Nuttin’.

But recently, I’ve encountered some typically very pretty AR cheeses in Tandíl and Tapalqué that actually have some flavor…either that or my pallet has changed lo these many. I prefer to think that the export sector is picking up on the vibe.

I’ll be fascinated with your first post about making a camembert…or when you put away your first cheddar or manchego for a long nap.