Stemming from the recent debate in the Sandwich Thread, what sorts of cheese do you like?
I prefer Gouda, Monzarella (the real Italian stuff), Cheddar (has to be firm and fairly mild though), and Lappi.
Cheese
Stemming from the recent debate in the Sandwich Thread, what sorts of cheese do you like?
I prefer Gouda, Monzarella (the real Italian stuff), Cheddar (has to be firm and fairly mild though), and Lappi.
Re: Cheese
Cheddar, Cheesecurds, Deep Fried Cheesecurds. Yummy
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Re: Cheese
Cheddar and Monzerlla... Love them so much.
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Re: Cheese
Cheese is disgusting.
Re: Cheese
I love Cheese. Greatest food ever.
Originally Posted by Ranika
Re: Cheese
How do you eat your cheeses? With bread, plain, with meat? What sorts do you prefer, and from which locations?
Re: Cheese
.
Eski Kaşar from Kars, Tulum from Erzincan, Tekerlek Peyniri from Rize, or at least Trabzon; Minći from Rize or its cousin Lôr from Kars of Erzincan; various sorts from Erzurum, fatty white notwithstanding.
Most of the 2,000 types made within the borders of Turkey (small variations apparently included to increase the number) or their relatives around those virtual borders would do.
I'm not an expert on the second rate kinds, that is what's made in the rest of the world.(When it comes to cuisine I'm the worst chauvinist you'll ever meet; in a broader regional sense, not the pointless national one.)
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Last edited by Mouzafphaerre; 02-03-2008 at 17:30.
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Re: Cheese
As I mentioned in the sandwich thread,I enjoy it with bread (grilled cheese, ham and cheese or any sort of deli sandwich, burger, etc.), on potatoes, melted over broccoli, with crackers, on pasta (though usually parmesan for pasta), or alone. Basically, I consider it one of the finest food products ever invented, and though I don't like the smelly or runny stuff, most cheeses are on my yummy list.Sharp chedder, Swiss, provolone, Gouda, and Munster are among my favorites.
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Re: Cheese
Old Amsterdam(or Beemster, way better but less well known) and danish blue for the win
Re: Cheese
Swiss cheese like Jarlsburg (but why do they charge you more for cheese with holes in it? - seems like a con to me)
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Re: Cheese
Italian cheese: ricotta, mozzarella, parmigiano (not for sandwiches, but nice in cooking)
Under construction...
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Re: Cheese
on bread: Edam, Emmental
on burgers: Cheddar
On cooking: Mozzarella, Parmesan, feta and Tofu
Last edited by Kagemusha; 02-03-2008 at 17:29.
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Re: Cheese
Norvegia cheese on Wasa Knäckerbröd.
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Re: Cheese
My all-time favorite is probably super sharp, made in Vermont, Cheddar. Great stuff. It loses some of the bite when melted so you really should have it unheated, and you need to be careful about overpowering the bite of the cheddar with mustards and other sauces so I usually like to use a honey mustard.
Then I like mozzarella, muenster, provolone, Colby, Monterey Jack, feta, and pretty much any not especially "stinky" or blue cheese. They're all good for different things.
Oh and American Cheese, though it has only been pre-melted to "improve" the texture when melted, is the devil. It is not real cheese and should not be consumed in the place of suck noble products as cheddar and colby.
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Re: Cheese
I with Viking on this one...
There is nothing like Norvegia. You realise this when you live abroad and can't get it.
Norvegia
Is the best-selling TINE cheese in Norway. It is the "people's favourite" and may be characterised as a semi-hard, matured cheese. Norvegia has relatively few, small, even, round holes. It is pliable and can be cut with a cheese slicer. The product is mild, aromatic and slightly sharp.
Other Norvegia cheeses include Low-fat Norvegia, Matured Norvegia, Very matured Norvegia, and Extra Matured Norvegia.
Norvegia is sold in Japan, Germany (Gutgelagert), Canada and Australia.
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Re: Cheese
Is it realy named Jarlsburg in the US?
The cheese is good on pizza and in salads.. especially the smoked version.
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Re: Cheese
oops no that was just a British typo
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Re: Cheese
Hmm... Uesugi's got it about right in terms of the very sharp cheddar, which is wicked awesome when un-melted. The best melted cheeses are mozzarella and provolone. Monterrey Jack is great too. I really don't like Swiss cheese that much though.
Re: Cheese
I prefer swiss, and make sure its very holy.....
....mmm...
sorry, I just drooled on my keyboard.
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Re: Cheese
I wonder when Louis is going to post here...
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Re: Cheese
He's probably appalled at the idea of having just one favourite cheese. Or ten. Or even a hundred. To get him to focus at all we are going to have to get really specific, eg Stilton vs Roquefort.
@ the norse, what is that brown soft cheese you guys have at breakfast (correction: your hotels have it). I think that could do with being exported a bit. I wouldn't want it every day but it had a certain something.
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Re: Cheese
That is our Goat cheese or whey cheese (whey from cow milk).
They come in many variants, but the popular ones are:
Ekte Geitost made from purely goat products (goat whey, goat cream and goat milk)
Gudbrandsdalsost made from a mix of goat and cow product (cow milk,whey and cream and goat milk, whey and cream)
Fløtemysost made from purely cow products (cow whey and cow cream).
Personally I find the goat variants a bit too sharp.
Fløtemysost is particurlaly good on whole-grain bread or crispbread (the kind Viking mentioned).
About export... I know I could get some in Australia, all though I can't remember wich version.
I think it had a red wrapper.
Oh yeah here it is: Ski Queen . I know it was not as strong as Ekte Geitost or Gudbrandsdalsost.
I think you will find a piece of Norwegia and a variant of Brunost (the common nominator for all the goat and whey cheeses) in the refrigerator of every ethnic Norwegian household. We grew up on the stuff and pass it down to our kids.
My youngest has a taste for prim... a spread version of the Brown cheese and slightly sweeter.
Last edited by Sigurd; 02-06-2008 at 08:46.
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