I see no thread on here about cheese. I'm assuming that there are many adherents to cheese here, and thought we could discuss the relative merits of said cheeses. I love cheese. I've tried many different types, and have a few favourites, including, but not limited to:-
Cheddar - Must be extra mature and strong!
Emmental - A wonderful nutty cheese that I found in France.
Red Leicester - It's cheese and it's orange. A little like cheddar, but milder.
Brie - OMFSM, I love Brie in all its incarnations. The best was one with wild garlic infused through the middle, that I found in Switzerland.
Cream Cheese - Not sure of the exact variety, but one brand is Boursin, which has a number of "flavours". Typically French.
Feta - Wonderfully soft goat's cheese from Greece. The Greeks and Turkish make many types of goat's cheese.
Halloumi - Greek-Cypriot semi-hard cheese made from goat's and sheep's milk, that's perfect for grilling. You need to try this.
As you can see, I love cheese, and try local varieties wherever I go, especially when on holiday. I kept thinking of more, but decided to leave it at this. 8)
I like Havarti, both plain and dill or basil types.
For the most part I stick to Edamer
Ooooh... second the aged, sharp Cheddar varieties. You can get that here, called "New York Sharp" and it's good eating just by itself.
I also love any form of the ubiquitous Swiss-- but only real cheese, not the fake or imitation-fake stuff (that's never seen the inside of anything alive... bleahch).
Muster is good, when you can find it.
For sandwiches, I like Provolone.
I'll echo a love of Havarti, only with carroway seeds too.
Once in a long while, you can find sun-dried red-pepper cheeses in the specialty sections. Yummy.
Alas, the Stupid FDA has pretty much bannanated all non-pasteurized cheeses....!!! Seriously, what's the Eff with that? When you pasteurize a cheese? It stops being alive.... and there is no point to aging it further. Idiots.
I'm always up for trying a new cheese-- but here in the middle of the Bible Belt?
These poor slobs think "Velveeta" is .... a luxury item......! You can even get fake velveeta....... *sigh* fake... imitation "cheese" ... (yeah, but it melts real guud, they reply... so? Never heard of a double-boiler?)
Mozzarella is also quite popular hereabouts-- which is fine for cooking and such, it melts so very lovely when sprinkled on top, but it's kinda bland in flavor, ain't it? Yes... yes it is.
Which probably h'explains why Velveeta is popular hereabouts: it's bland. It's salty. It melts "real guud"... and it will keep on your shelf (yes-- your shelf) for years and still taste the same...
... I've seen mousetraps baited with velveeta, that have sat for years ... and the velveeta was probably as "good" as the day it was baited... <snerk>
Cheese... if it is real, actually from a mammal made-from-milk cheese? Is wonderful.
Even plain old mild Cheddar...
I heartily concur with my Sibling's declaration of cheese as being divine. I love cheese and will try any variety. My faves are often the sharp, hard ones, but I have a soft spot for Brie as well. (Soft spot? Get it? Yok.)
I go bananas for sage Darby.
Cambozola is one of my favorites.... that Camembert creaminess with a hit of Gorgonzola at the centre. I'm not a big cheese consumer, so I tend to enjoy very flavourful cheeses in small portions.
Canada can be a bit of a cheese desert due to our dairy mafia blocking cheap imports, but good gouda is easy to come by locally, and Quebec has some excellent and diverse fromageries.
Fermented foods of all types are divine, I think... beer and kimchi are probably closest to my heart.
I'm so glad i'm not the only cheese freak here. Thanks for the recommendations above, I look forward to trying them. There are a couple of Turkish supermarkets near me, and they sell some really nice cheeses there, too, specifically several varieties of goat's cheese, and several varieties of what appears to be processed cheese, although not processed like the plastic stuff you get at McDonald's. This stuff is actually nice.
Edam/Dutch cheese I love too. I think i've had Havarti before, but a while ago now. I think that the only cheeses i've not been too fond of are some of the blue ones. I like blue cheese, but can only take it undiluted in smaller portions. It's nice, but can be a little too much at times. Mmmm, mould on cheese... :mrgreen:
Banninating unpasteurised cheese is akin to murder. So what if the cheese is still alive? That's half the fun! (Fake fake cheese? Seriously? Heathens!!!!!).
I used to live in Cottenham where there was a famous cheese (http://www.cottenhamnews.org.uk/archives/Newsletter_53.pdf) : alas the recipe was lost.
I lived for eons in Wiscaaaaaahnsin, "America's Diaryland". As an interesting aside, when Madison sponsored a new state motto contest, one of my friends (a wine dealer) submitted WISCONSIN: COME & SMELL OUR DAIRY AIR. Sadly, he was not the winner.
But I digress. A popular fare in the Dairy State is cheese curds (http://eatcurds.com/). The locals went crazy for them, praising their squeakiness, ya hey. Personally, I found them frightening.
(http://www.eatwisconsincheese.com/assets/images/cheese/string_mozz.jpg)
String cheese was also a big favorite. It is entertaining, at least the first few times.
Have any of the rest of you tried these delicacies?
Curds, yes. We have a cheese factory nearby, and I've been eating their curds since I was small. Curds are also a necessary ingredient in poutine (which is even more frightening than the curds alone, at least for your arteries), but one of the few genuinely Canadian foods out there*.
*I suppose seal flipper pie is another one, but it's not widely eaten even by Newfies
Quote from: Aggie on March 20, 2012, 06:17:09 AM
Curds, yes.
Watch out for large spiders and maidens sitting on toadstools.
I used to eat about four and half pounds a week, but now I only eat about two kilos.... ;D
To all of the above, add
Caerphilly, Wendsleydale, Lancashire, Cheshire, Jarlsberg, Ricotta, Roma, Asiago, Ballyshannon, BabyBell, Gouda, New England White Cheddar, Port Salut, Neufchatel
Hi Mero! :crabbie:
I've had string cheese. It's fun because you can peel the shreds off in handy strings, and is convenient for kids because it can be found in individual packets, nice and neat. It's a sort of wrung-out Mozzarella, no?
I love most types of cheese. I'm with Aggie on Cambozola, that's nectar. :meal:
Brie, Jarlsberg, Robusto, Manchego, Mahon, Cabot...
---
I use mozarella and feta, but those are -to me- in a different category.
I am not a very diverse cheese eater and I tend to go for mild sorts, esp. on the soft cheese side.
I add pepper though.
I love Cheese!
The only kinds I don't eat are those bland tasteless rubbery kinds of processed cheeses (often called cheddar even though is has no similarities to real cheddar). Fake Cheese is NOT cheese, it's a substitute which may come in handy if one can't eat milk proteins for example, but it's not cheese.
Manchego is one of my favourites, if I had to choose one.
If you ever comes across a Swedish cheese called "Västerbotten" try it. It's salty and sharp should be at least 12 months and itches a little on your tongue. It's a wonderful company to pickled herring and crisp bread, Swedish style. ;D
Hello Sibs!
Still on holidays, I'm in Adelaide today at a friend of our travelling companion's friend's house.
Whilst on Kangaroo Isaland (came back last night, boo-hoo) we visited a sheep dairy and tasted their excellent cheeses. Their fetta is heaven and they make Ewes' milk romano style chees that is to die for. Bought a couple of packs of the last. As well as some lamb chorizo and sheeps milk yoghurt - YUMMM!!!)
I love just about any cheese (as long as it is cheese) especially the hard Italian cheeses, I also love Stilton and Gorgonzola, all soft cheese, Brie, Camenbert etc, goats cheese, red Leichester, actually it is easier to list the cheeses I don't like: umm...
;D
The Blue one
Yet more cheeses I need to search out and try. I like the sound of Visterbotten and Manchego particularly, as i've not tried them.
Lol, Bluenose. That pretty much sums up cheese there. I saw a food programme where this Italian-English guy went to Italy, and he stopped by a hill farm (goats, I think). They had this cheese there that had maggots in it. Seriously, it was meant to have them. I'm not sure how this would taste, but i'm expecting it to have a very strong flavour. :aargh!:
I bought some Camembert, Halloumi, Applewood Smoked Cheddar (dusted with Paprika), and Mozzarella yesterday. I've had most of the Camembert, which was really nice on the crusty bread, and some of the Cheddar, which went well on my baked potato. Can't wait to grill the Halloumi, but not sure what to put the Mozzarella with yet. Maybe crumbled into a nice green leaf salad drizzled with olive oil or some other kind of dressing would be a good idea. Mmmm, cheese.
On my recent Kangaroo Island trip I visited Island Pure (http://www.islandpure.com.au/) a sheep dairy where they make wonderful cheese (and other stuff). I tried the ewes milk fetta which was simply to die for, a lovely creamy, rich flavour not too salty, just delightful. Also, tried and bought a couple of pieces of their "Cygnet" ewes milk cheese a hard Spanish style cheese, something like a cross between the Italian Romano and parmesan. We use it grated fine on pasta - YUM! Only problem is going to be whether I can source some in Melbourne after the current supply runs out :(
Edit: Umm, I should look at my previous posts before I post again - I had completely forgotten about the post just a few above this one. Oops...
Quote from: Bluenose on April 22, 2012, 04:54:44 AM
Only problem is going to be whether I can source some in Melbourne after the current supply runs out :(
This is the problem with travelling. I've had a lot of great local cheeses in Western Europe, but upon getting back home, have been unable to source them locally. If I ever get around to visiting friends in Germany, i'll make sure to bring some back.
Maybe you can ask Swato to send you some.
I went to a student opera concert last night, which is way fun because student opera singers have such a fresh approach. Afterward there was a wine and cheese reception. There were several cheeses served. I liked them all, but it occurs to me that I prefer the non-combination style cheeses over the ones with fruits in them, or stacked with various other cheese types. Maybe I'm a purest. (I would go to Island Pure!)
I like cheese served with other things, like almonds or apple slices, but the ones with other things incorporated into them are not my bag, baby. The exception is the herbed cheeses, which I like very much. I won't touch cheese with chocolate in it. I don't care how much I love cheese or chocolate. What a snob I am.
Sending certain types of cheese in the mail may violate the conventions on chemical and biological weapons
I completely agree with you Opsa. I guess I must be a cheese snob too! :mrgreen:
But some fine choco on an equally fine cheese is... a slice of heaven.
:)
But even that Americanized thing: "milk" chocolate on plain cheddar is still quite tasty.
But one of my favorite cheeses is a blend of Havarti with sun-dried tomatoes and sun-dried red bell peppers... to die for. Alas, too difficult to find hereabouts, in the Land of Imitation Velveeta.... <snark>
Then, let's not forget peanut butter and any sharply flavored cheese*. The fatty-sweet peanut butter goes lovely with the sharp-tang of the cheese.
Of course, some really fine herbal tea goes well with any cheese too.
And coffee-- coffee will go with anything, actually.
* peanut butter and mild cheddar is an exercise is blah-ness, IMO.
You remind me, a sharp cheddar and jam sammich is amazingly good, as is sharp cheddar on ginger-snap canapes. :D
Yes... a real cheese sandwich, that would be.
:)
Unlike what passes for "cheese" in the good ole USofA on sandwiches these days... ugg. How on earth do they get the cows to put the milk into those little flat film-packs anyway? <snark>
<shudders as the thought of eating those little individually wrapped flat, sandwich "cheese" ... erm... "slices"? If they were actually sliced? ....from... what? An Oil Tanker? >
This lunchtime we accidentally ended up in Ludlow, renowned for its eateries. We found a small place and I had a ploughman's with good plain Cheddar. Excellent.
I'll have to try sharp cheese and peanut butter. Sounds interesting!
I've tried cheese and jam, and I like that, too! :-*
I try to stay away from that extruded stuff that some people call cheese, unless I'm stuck in a restaurant and there's no alternative and I'm starved. Sometimes that Velveeta stuff works on nachos, though, if there's lots of hot sauce.
Quote from: Opsa on April 24, 2012, 09:58:04 PM... Sometimes that Velveeta stuff works on nachos, though, if there's lots of hot sauce.
So does pork lard... but would you really want to?
:o ;D
OTOH, I have been known to use Campbell's cheese soup in recipes where I wanted a cheesy flavor, and for whatever reason did not wish to grate actual, real cheese.
And I will grudgingly admit that Velveeta (or equivalent-- there is no real difference, as these all come from plant-oil anyway) when mixed with about 1/2 grated real cheese is not that bad-- adds a creamy texture to the real cheese, which, if sharp (what else?) adds a nice flavor note to the recipe. But I'd not advertise I did this....
::)
Ain't we a cheese snobby bunch?
:ROFL:
Quote from: Sibling DavidH on April 24, 2012, 07:34:54 PM
we accidentally ended up in Ludlow, renowned for its arteries....
^That's what I read. :-X
I expect they've also got arteries in Ludlow, but they'd be pretty darn furred-up.
They'd have to have pretty impressive arteries, what with all that good cheese available.
Mmmm, furred arteries. :stupid:
I made a pretend pizza yesterday. I toasted four slices of thick-sliced wholemeal bread, then covered them in a tin of chopped tomatoes, adding a little coriander for extra flavour. This was placed under a grill for a couple of minutes to warm up the tomatoes. I then tore the rest of my Mozzarella up, distributing it over the tomatoes, grated some Emmental onto it, and topped it off with sliced mushrooms. This was grilled until the cheese was sizziling, and enjoyed by me. It was a very nice meal, and for a cheap and dirty pizza, definitely a success.
I like it Ronald!
I've done similar with what we call "English Muffins" over here-- essentially round bread not unlike a hamburger bun, only a bit more doughy in texture (more coarsely ground flour?) yeasty too. They typically come already split, so split'em, dump either tomato paste or spaghetti sauce for a base, then whatever topping you want: cheese, pepperoni, cooked sausage, etc.
Bake until cheese is bubbly.
But bread-toast is an excellent choice too.
I've also heard of, but never tried, using flour tortillas as the "pizza" base. And pita bread.
Endless variety.... :D
It's surprising what you can come up with when you can't be bothered to cook properly. Some of my best meals have come about this way, actually. I just wish i'd had some Chorizo in the house at the time.
I have often created quite a fulfilling meal, starting from simple raman noodles...
... to which you add a little of this... and a little of that... and some of that over there ...
... and we have the story of stone soup.
:D
These posts are making me hungry!
Quote from: Roland Deschain on April 26, 2012, 02:34:57 PM
I made a pretend pizza yesterday. I toasted four slices of thick-sliced wholemeal bread, then covered them in a tin of chopped tomatoes, adding a little coriander for extra flavour. This was placed under a grill for a couple of minutes to warm up the tomatoes. I then tore the rest of my Mozzarella up, distributing it over the tomatoes, grated some Emmental onto it, and topped it off with sliced mushrooms. This was grilled until the cheese was sizziling, and enjoyed by me. It was a very nice meal, and for a cheap and dirty pizza, definitely a success.
Actually that sounds much like bruschetta (http://en.wikipedia.org/wiki/Bruschetta).
Quote from: Opsa on April 27, 2012, 03:54:00 PM
These posts are making me hungry!
That only proves that you are sane.
:D
Cracking cheese, Grommit! (http://www.youtube.com/watch?v=pGSxcpAMOMs)
:)
Sibling Zono, it's quite like Bruschetta, yes, but my own special (or not so special) version. With cheese!
Bob...Stone Soup?
More cheese, Gromit? ;D
Quote from: Roland Deschain on May 06, 2012, 12:31:39 PM
Bob...Stone Soup?
Hatchet Gruel is a related favorite. ;)
I made some stinging nettle soup at work that approached that sort of recipe - I brought the stinging nettle, work provided the rest. ;D
Eccles: If we had some bacon we could have some bacon and eggs, if we had some eggs.
Bluebottle: Have you got some bacon, Eccles?
Just melted a piece of jarlsberg and ate it for breakfast (no pigs were harmed in the process ;)).
Quote from: Bluenose on May 07, 2012, 05:20:18 AM
Eccles: If we had some bacon we could have some bacon and eggs, if we had some eggs.
... and all beggars would ride
The cheese shall rise again!
Just got a layered Lanchashire/Red Leicester/Cheshire/Double Glouster/Cheddar hunk to share on Thanksgiving (this Thursday). Am having a hard time avoiding it until then.
Avoid eating cheese that's in the fridge? The Horror!
I just checked: my current stock of cheese is getting low. Off to the market!
Just had some fresh mozzarella with tomatoes, olive oil and pepper.
The cheese- the cheese- it's calling me from the fridge! One more... day... to go... c-can't... make it ....
<cheese to Ops> eat me... eat me...
*I CAN'T HEAR YOU! LA LA LA LA LA!*
Those layered cheeses are nice, as you get a taste explosion when eating them the correct way round. I hope it was nice for you.
I treated myself to a breakfast in my local cafe the other day, and chose the Turkish breakfast, which rather nicely comes with Halloumi. I love Halloumi!
Then on my way home, I stopped in Tesco to buy some Manchego. That was extremely well received upon its devouring. ;D
I had a very nice cheese with broccoli calzone today at a little dive out in the country. It was packed with white hot cheese lava. Yums!
Although cheese is part of most of what I eat currently, there is nothing special.
Soft cheese with chives and the usual Edamer (usually below the bacon or salami on the bread).
I have given up butter while I was still at school, less because of calories but for practical packing reasons.
CHEEZ !
Ye shed nuffer et too much cheez be four bedtyme!
rrrrr
Weed me storey
Fank ye ye welkum
Wait- how much cheese is too much cheese?
Roland may have a copy of nefyus scholarly research on cheese
:: :ROFL:
Hey! You're back and you're Bruder!!! :woot:
This situation calls for some cheese.
Welcome back, BC!
There was a display of samples of a Welsh cheese in town today. Taw valley. It was really nice; a bit like mature cheddar, but sort of more rounded-off.
Quote from: Opsa on December 12, 2012, 03:34:12 PM
Wait- how much cheese is too much cheese?
There is no such thing as too much of a good thing! ;D
Oi"
I'm embarrassed again ! No ... stop ... I didn't go anywhere I've been following most everyone someway somehow out there.
I was nef along with a few others ... I don't think they ever posted though .
Yeah, but the important thing is you're here now.
Oh, and pass the Gorgonzola, please... :mrgreen:
Really and for true I didn't abandon the place . I may not have been paying attention though . I am certain I haven't seen many of these cartoons of afterglows before.
My swiss cheese seemed surprized and unhappy to be on my bread yesterday. I ate it, anyway.
Reminds me of this:
(http://weknowmemes.com/wp-content/uploads/2012/07/surprised-coffee-is-surprised.jpg)
What?
"were' sorry but..." message. Was there a photo in the mail.google.com/mail/... link?
Hmmm... I can still see it. Image from an email, I got lazy.
Fixeded it.
It's adorable! Thank you.
Oooooh! Nice! :)