I found real aged cheeses including cheddar and blue

[rob0001]

Finally, I found a company in Buenos Aires that has aged cheeses. I went to their warehouse and retail store to find that they buy unaged cheese, age them, then sell them. They do not manufacturer, they just age cheese 1-7 years. It isn't cheap but they are totally delicious. I bought both a cheddar and blue. I tried a swiss type as well.
The sell as little as 250 grams at a time. The blue is 15000 and the cheddar is 25000.
The name is Santi Cheese Market. You ring the bell to let you in...the speak English. It at Loyola 1539 in Palermo.

 

[carride]

Searching the forums helps too. That is the Cheese market that is mentioned the most. Search for Santi or cheese or queso as an example.

https://baexpats.org/threads/where-can-i-find-strong-blue-cheese-and-also-sour-cream.45533/post-429165

 

[rob0001]

Searching the forums helps too. That is the Cheese market that is mentioned the most. Search for Santi or cheese or queso as an example.

https://baexpats.org/threads/where-can-i-find-strong-blue-cheese-and-also-sour-cream.45533/post-429165

Actually, I don't need to search for it do I, hahaha since I already found it.

 

[elhombresinnombre]

Actually, I don't need to search for it do I, hahaha since I already found it.

But you might have found it quicker if you'd searched. And Santi was offered as a suggestion when you previously asked in 2023

 

[rob0001]

But you might have found it quicker if you'd searched. And Santi was offered as a suggestion when you previously asked in 2023

I prefer to figure it out myself...and I wasn't desperate enough 3 years ago I guess, hahaha.

 

[LuckyLuke]

Finally, I found a company in Buenos Aires that has aged cheeses. I went to their warehouse and retail store to find that they buy unaged cheese, age them, then sell them. They do not manufacturer, they just age cheese 1-7 years. It isn't cheap but they are totally delicious. I bought both a cheddar and blue. I tried a swiss type as well.
The sell as little as 250 grams at a time. The blue is 15000 and the cheddar is 25000.
The name is Santi Cheese Market. You ring the bell to let you in...the speak English. It at Loyola 1539 in Palermo.

Fascinating....BA has a much greater cheese selection than Neuquen and I've always thought about bringing a few wheels down here. It never occurred to me that you can buy younger wheels to age at home in a wine cooler if you wanted to.

 

[rob0001]

Fascinating....BA has a much greater cheese selection than Neuquen and I've always thought about bringing a few wheels down here. It never occurred to me that you can buy younger wheels to age at home in a wine cooler if you wanted to.

Tell us how that turns out... assuming you survive botulism, listeria and one other I can't remember off the top of my head, hahaha...you not only need to get the temperature right there is something about acidity that matters as well...

 

[carride]

Fascinating....BA has a much greater cheese selection than Neuquen and I've always thought about bringing a few wheels down here. It never occurred to me that you can buy younger wheels to age at home in a wine cooler if you wanted to.

Neuquén has one of Argentina’s best cheese producers. award winning. Or nearby in that twin city area. Some of them are sold at Santi, but all of them are sold at the deli counter of the chef’s restaurant in that downtown area. Italian style cheeses. He was recently promoting at restaurants around CABA.

instagram /queseria ventimiglia

 

[LuckyLuke]

Neuquén has one of Argentina’s best cheese producers. award winning. Or nearby in that twin city area. Some of them are sold at Santi, but all of them are sold at the deli counter of the chef’s restaurant in that downtown area. Italian style cheeses. He was recently promoting at restaurants around CABA.

instagram /queseria ventimiglia

This was brought to my attention in an earlier thread as well. The location is misleading. The Couly brothers have a farm in Cipoletti, which is not open to the public, where they produce cheese. You can taste a sample of them as an appetizer at their fine dining restaurant "La Toscana". I have eaten at the Toscana several times; there is no deli counter and their cheeses are not sold locally here to take home. They are also, as I recall mostly Goat/Sheep milk cheeses, which is not my personal taste preference.

 

[LuckyLuke]

Tell us how that turns out... assuming you survive botulism, listeria and one other I can't remember off the top of my head, hahaha...you not only need to get the temperature right there is something about acidity that matters as well...

I'll let you know if five years, haha. From what I read Listeria grows mostly in soft cheeses. The dry acidity in hard cheeses is why it's difficult for listeria and botulism to grow. You are correct that one needs to buy a low moisture cheese apt for aging and that not all young cheeses are sufficiently low in moisture for the process. Something to look into next time I'm in CABA.