Cheese Tasting 2: St. Albry vs. Tomme Crayeuse-Ar

On tonight's cheese tasting menu are St. Albry and Tomme Crayeuse-AR, two ripened bries from France. I was a bit worried about these two, their smells are quite strong.

I first tasted the Tomme. I was expecting an overly strong taste based on it's smell, but it is very creamy and smells stronger than it tastes. With Cracker: excellent. With the Membrillo: Very good. The sweetness of the membrillo and the strong flavor of the brie are a great pair. With Dark Chocolate: Too bland. Neither flavor stands out.

St. Albry's has a 'stinky cheese' smell. However, its taste is also more milder than the smell; it is stronger than the bries I am accustomed to. It has a woodsy flavor. With cracker: OK. I could only eat a small amount of this cheese if it was only served with crackers. With Membrillo: Not as good as the membrillo/tomme combination. With chocolate: surprisingly good! I recommend this combination, quite a complex taste. It would be a nice desert, though, you could only eat a small amount. The smelly cheese taste contrasts well with the creamy dark chocolate. At the end of the tasting, the Albry starts to get too strong for me to enjoy.

Throughout the week as I sampled the St. Albry, it become more and more acidic. The taste was felt on the sides of my tongue. The more I ate, the less I liked it. However, it continued to be very edible with dark chocolate, and this is the only way I could enjoy it.

Comparing the two, the Tomme is more creamy and milder. After tasting the Albry, the Tomme's more delicate flavor is lost. I don't recommend serving these two together. The Tomme was overall a better cheese. But, I recommend the Albry and dark chocolate for an interesting combination.

Stop & Shop's new 'Personal Check-Out Tool'

I went to Stop and Shop yesterday to get my weekly groceries. I discovered they are testing out a new 'personal check out tool:' a handheld device which allows customers to scan their own groceries as they shop, then instantly put them in their shopping bags. At the end, you scan your Stop and Shop card and pay using a machine- no interaction with a cashier. There is no need to put the groceries back on the conveyor belt and have the cashier scan them in. The main objective for Stop and Shop is to cut down on employees, which is only my assumption and not what I was told when given the personal scanner.

I was skeptical at first, since I'm fonder of human interaction at the grocery store and being greeting by the cashiers at the end. But, in reality, Stop and Shop in my experience isn't known for their friendliness, at least not compared to the overly personal Whole Paycheck, ahem, Whole Foods.

So, I took the hand held scanner and went about getting the things on my list. The hardest thing was scanning the fruits and vegetables. I had to place each fruit/vegetable on a digital scale, look up the product number, enter it in, enter in the number of items, and then print out a barcode- in the form of a sticker that I then stuck on the fruit/vegetable. I then needed to scan the barcode. It took a few tries, because when it asked for the number of items, I entered 1, but then there would be a delay, so I would press 1 again, which would then turn into 11. After pressing 'clear,' the whole system cleared and I would have to find the product number again and start over. But, after 3 tries, I became an 'expert.'

Thankfully I know my fruits and vegetables, but, I can imagine someone grabbing an unknown product that they wanted to try and having a difficult time identifying it. Perhaps in the future, there will be smart scales, which would know what the fruit/vegetable was without you having to type in the product number. Or, S&S could go the Trader Joe's way and have everything pre-packaged. Which, I would very much dislike. Another, easier solution, would be to go "old-school style" with the fruits and vegetables section, and have someone there to weigh them and put bar codes on them for you.

One of the things I liked about the experience was that I became very aware of how much things cost and how much my total bill was at all times. Also, I liked carrying the device around, it was nicely designed, and it made the shopping experience seem like a game.

The checkout experience went surprisingly smooth. I was always afraid of those self-checker isles. But, all I had to do was to scan the 'end checkout' bar code, scan my Stop and Shop card, and select 'Debit card.' The rest was the usual experience of sliding my card in the slot and entering my number. I also found that since I partook in this experience, I was giving $3 back.

While I was shopping, I imagined how easy it would be for someone to steal food using this method. I was only told a random search may happen after checkout (which didn't end up happening). Perhaps in the future, everything will have RFID tags, so the store would know if you did not scan a product.

Another future problem is that there was only one electronic scale. If many people were shopping with the personal scanners, their would need to be many of these electronic scales. I could imagine waiting in line to use one and being really annoyed.

There wasn't a smiling cashier to wish me a good day, but, there usually isn't. I bring my bike bag instead of using paper or plastic, and most of the time I end up having to repack it anyway. So, this definitely saved me some time. Afterwards, I stopped by Whole Foods to pick up my specialty items (goat cheese is surprisingly cheaper at Whole Foods than S&S) and got my weekly dose of smiling bakers, butchers, and cheese makers.

Cheese Tasting 1: Artisan Garretxa vs. Manchego Raw Sheep's Milk

The Artisan Garretxa is smooth to bite. I sliced it thin, and the rind gives an interesting, moldy cheese taste, which is actually quite good. It's quite mild, apart from the rind. It is a almost white, which you can see in the picture on the right side of the plate.
With Dark Chocolate: Good
With Membrillo: Ok. The consistency wasn't a good match with the mebrillo, the smooth texture did not provide enough contrast. Taste was ok.
With cracker: Good.

The Manchego is slightly harder than the artisan, more similar to a parmesan with a crumbly texture. It is a darker yellow color (bottom of picture). The flavor was stronger, and dry. Perhaps 'nuttier.'
With Dark Chocolate: I was surprised, it was very good.
With Membrillo: Very good. The cheese is harder than the membrillo, and I like that contrast.
With cracker: Ok. A bit too hard.

Overall, they were both great cheeses. I was surprised at how well the Manchego went with chocolate, since it has a stronger flavor. I would imagine more people would like the artisan, since it was milder. But, I prefer to the Manchego. However, I could imagine the artisan going quite well with a ham sandwich.

Ok... The cheese isn't THAT bad

About a year ago, I posted my belief that the cheese in the U.S. isn't very good. Please forgive my ignorance- I am from Montana, where the grocery stores have a very limited selection and that had tainted my views. Just last month, it took some effort to find Mascarpone cheese in Kalispell, MT, but, we eventually found it.

Now that I am living in Boston, and have access to Whole Paycheck, I mean Whole Foods, I have realized that there is a very fine variety of cheeses (imported and local) in the U.S., albeit for lots of cash. Since I am very fond of cheese, I have decided to splurge and buy a different kind each week from the local WF.

I will post my opinions of cheese here in my blog, mostly so I can remember which was which. This will also ensure at least a weekly post, which, since my last one was almost a year ago, is quite a commitment for me.