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woody with a view
PITA Nomad
Posts: 15940
Registered: 11-8-2004
Location: Looking at the Coronado Islands
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i believe it's just past the car wash and the bridge as you come into town on the right side. there is a sign. if you go as far as the park/stoplight
you've gone to far.
we get the bath tub goat cheese from the San Jose market in el rosario....... yummy!
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mulegemichael
Super Nomad
Posts: 2310
Registered: 12-24-2007
Location: sequim,wa. and mulege
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the very best mexican goat cheese i've eaten we got at a ranch by the lighthouse on the east cape...came shaped like a wheelbarrow wheel...we just
started cracking pacificos and tearing chunks off until it was gone...man, it was yummy!
dyslexia is never having to say you\'re yrros.
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Santiago
Ultra Nomad
Posts: 3540
Registered: 8-27-2003
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[img] [/img]
Is this the general location of LaLa's in San Vicente?
Thanks
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Fred
Senior Nomad
Posts: 500
Registered: 3-15-2007
Location: Las Vegas
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What is the name of the little cheese shop on the road to Tecate? I heard they have good cheese. I think it is at km 94.5
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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| Quote: | Originally posted by Paula
I like the Oaxacan regional ( is that an oxymarooon or an anomaly?) sold at Pescador in Loreto, especially heated in Salsa verde. I think it is made
in Constitucion.
But the best cheese is bought at the ranches-- queso fresca de chiva. Rancho Viejo on the way to San Javier has wonderful cheese. Really good as a
dessert with membrillo or other ates. And the best of the best is the slightly dryer aged queso fresca from Rancho Calabazas in the Sierra San
Francisco. And fresh queso de chivo made by Gloria Leree at Rancho Guadalupe. Nothing like it anywhere, you can taste the desert plants that the
goats feed on in the cheese!
Might be worth a trip south, and a ride in the Sierra, Jan
edited for typos
[Edited on 10-20-2009 by Paula] |
Great post Paula, I want to search out each of those.
In your experience has the goat cheese been mostly the moist goat cheese? That has been my experience (not in Baja). I would like to try some firmer
dry type like you mentioned finding at Rancho Calabazas.
Ken
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DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
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| Quote: | Originally posted by BajaNuts
there's milk from cows and goats, as mentioned.
Also sheep, llama, yak, chicken and camel.
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Chicken milk?
Um, no, as far as I'm aware, chickens do not lactate. Of course, our Canadian friends might be familiar with a product known there as Lait de Poule.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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A good artisan Panela with fresh flour tortillas and a little Olive oil are to die for. I also think many small producers in Baja make very good and
unique goat cheese.
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BajaNuts
Super Nomad
Posts: 1085
Registered: 5-11-2008
Location: eastern WA, the DRY side
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You got it, DanO,
(I was just seeing who was paying attention......)
That....Lait de Poule...stuff- something made from broth, egg yolks, and is a cold remedy?
Think I'll stick to cheese
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DianaT
Select Nomad
Posts: 10020
Registered: 12-17-2004
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| Quote: | Originally posted by BajaNuts
there's milk from cows and goats, as mentioned.
Also sheep, llama, yak, chicken and camel. Probably, a couple more I've forgotten.
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You forgot snails. 
Now snail milk should make interesting cheese.
We have often wondered about the cheese place north of San Vicente and now we have to stop there and try it. THANKS
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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| Quote: | Originally posted by tripledigitken
| Quote: | Originally posted by Paula
I like the Oaxacan regional ( is that an oxymarooon or an anomaly?) sold at Pescador in Loreto, especially heated in Salsa verde. I think it is made
in Constitucion.
But the best cheese is bought at the ranches-- queso fresca de chiva. Rancho Viejo on the way to San Javier has wonderful cheese. Really good as a
dessert with membrillo or other ates. And the best of the best is the slightly dryer aged queso fresca from Rancho Calabazas in the Sierra San
Francisco. And fresh queso de chivo made by Gloria Leree at Rancho Guadalupe. Nothing like it anywhere, you can taste the desert plants that the
goats feed on in the cheese!
Might be worth a trip south, and a ride in the Sierra, Jan
edited for typos
[Edited on 10-20-2009 by Paula] |
Great post Paula, I want to search out each of those.
In your experience has the goat cheese been mostly the moist goat cheese? That has been my experience (not in Baja). I would like to try some firmer
dry type like you mentioned finding at Rancho Calabazas.
Ken |
Yes, most of the cheese is soft and fresh. The cheese I like so much from Calabazas is very firm and salty. I think the dry cheese is the same
cheese, it's just been hung longer, and contains less whey.
You can buy cheese in San Francisco de la Sierra from Panchito Ojeda, and you can also drive to Guadalupe from there, but I'm not sure they always
have it to sell. Both places are a long way to go just for cheese, better plan a nice ride in the canyon when you get there The unwrapped cheese you buy in small markets in any town is usually from
local ranches, but I don't know if they can always tell you what ranch it is from. I know the folks up in Sierra San Francisco sell cheese to
Vizcaino stores, and San Javier ranches sell cheese in Loreto.
Jesse, do you have any good tips on buying ranch-made cheese?
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DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
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| Quote: | Originally posted by BajaNuts
You got it, DanO,
(I was just seeing who was paying attention......)
That....Lait de Poule...stuff- something made from broth, egg yolks, and is a cold remedy?
Think I'll stick to cheese |
I believe it is egg nog.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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| Quote: | Originally posted by DanO
| Quote: | Originally posted by BajaNuts
You got it, DanO,
(I was just seeing who was paying attention......)
That....Lait de Poule...stuff- something made from broth, egg yolks, and is a cold remedy?
Think I'll stick to cheese |
I believe it is egg nog. |
Just add Rum................... instant cold remedy!
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BajaNuts
Super Nomad
Posts: 1085
Registered: 5-11-2008
Location: eastern WA, the DRY side
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Mood: no worry, no hurry....it's all good!
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| Quote: | Originally posted by tripledigitken
| Quote: | Originally posted by DanO
| Quote: | Originally posted by BajaNuts
You got it, DanO,
(I was just seeing who was paying attention......)
That....Lait de Poule...stuff- something made from broth, egg yolks, and is a cold remedy?
Think I'll stick to cheese |
I believe it is egg nog. |
Just add Rum................... instant cold remedy! |
Or Brandy! Apricot or Peach brandy is especially yummy in Eggnog. Aww, yes....the season is approaching... gonna need my "cold medicine"...
OK- back to cheese!
Has anyone ever done a Mexican Cheese Sampling fun event or is that not feasible due to limited "gourmet" varieties being available in local mercados
and the really good stuff being at the ranches spread out all over?
We have a few local cheese producers in our region and I definitely consider their products as "gourmet".....(whatever that means!)
I know...I'll go look it up, and get back to y'all...
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BajaNuts
Super Nomad
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Location: eastern WA, the DRY side
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GOURMET!
(heisted from some website somewhere....)
"The word “gourmet” is thrown around a lot these days. It is used to describe food, coffee, restaurants, cookware, and even pet food. The funny thing
is that “gourmet” is not technically an adjective: it is a noun!
By definition, a gourmet is a person with a sensitive and discriminating palate, and who is knowledgeable in the appreciation of haute cuisine. A
gourmand is someone who simply enjoys foods in large quantities while an epicure is similar to a gourmet in refinement, but tends to indulge to the
point of excess. Recently the term foodie has been introduced into our vernacular, and it is intended to be a conversational synonym for gourmet."
So there we have it, or at least that's what several sites confirmed about the definition of "gourmet".
The word "artisan" has been used to describe many food products and is imho a better word choice than what I used.
Does anyone else have any good terms for hand crafted, quality food products?,
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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| Quote: | Originally posted by BajaNuts
GOURMET!
Does anyone else have any good terms for hand crafted, quality food products?, |
Han crafted  Bird-in-Hand cheese is made by the Amish in the town of the same name, Pennsylvania
Bob Durrell
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Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
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Reminds me that Bird-in-Hand is half-way between Intercourse and Paradise! Don't believe me? Check the PA map.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| Quote: | Originally posted by Bajahowodd
Reminds me that Bird-in-Hand is half-way between Intercourse and Paradise! Don't believe me? Check the PA map. |
How would ANYBODY know that?
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Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
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