Any cheese fans here?
My personal favs are camembert for any sort of crackers/biscuits etc. and strong, mature cheddar for anything else, like in sandwiches and for cooking.
Your turn. :cool4:
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Any cheese fans here?
My personal favs are camembert for any sort of crackers/biscuits etc. and strong, mature cheddar for anything else, like in sandwiches and for cooking.
Your turn. :cool4:
I'll just like cheese, no matter from where they come from.... at least my pizza delivery, burger, hotdogs, even my homemade instant noodle, is always with extra cheese topping... but the best cheese is still the mozarella... they're just like spicy bubblegum that capable to be swalloeed..
Dificult question...
...I LOVE cheese!
Its gotta be a list:
Feta
Haloumi
Kefalotyri
Emendal
Shropshire Blue
Very Mature cheddar
Dolcelatte
Many more too, and the stinkier the better!
Not a big fan of brie and camembert myself...
I had a very traumatic experience 2 months ago. I was visiting Malaysia and went to a Carreffour in Melaca (I work in the super market business and wanted to check how different it is from a local Carreffour). I looked for the Cheese isle...there wasnt one, there was only 1 meter worth of shelf dedicated to cheese and it only had those melted cheese nonsense you put on top of burgers! This is blasphemy! They do not eat cheese there!! Heretics...
Just forgive their blasphemy, as they didn't understand what they do...
Normal Malayans, as well as Indonesians, and another South East Asians didn't like cheese too much... even some of them hate their taste. I was an exception.
Reijpenaar old and danish blue.
Mountain cheese from my local dealer! Hell, it tastes good....spicy, melting on the tongue & awesome straight with good bread.
Gotta add Goat´s cheese, the one that melts away easy..hmmm.
Pecorino/ Parmesan for all sorts of Pasta
Not a big fan off the strong stuff... anything with too much of a smell and i can't eat it
We have a local called '5 counties' which is 5 different cheeses slapped into one multicoloured block... thats pretty nice but mostly i eat mild cheddars...
Pepper jack.
Like every other proper Norwegian, I eat Norwegia, a mild, yellow cheese. And the lighter brown cheese, who's name escapes me at the moment(fløtemysost?). And as a matter of fact, I'm just about to eat bread with "gräddost"(no idea what the english word might be, sorry...).
And since I'm no barbarian, my cheese gets cut properly, with this.
:yes:Quote:
Originally Posted by rasoforos
Personal favourites:
Stilton
Gorgonzola
Very mature cheddar
Goat's cheese
Remember, if it doesn't reek of death, it isn't ready to eat yet.
Parmigiano-Reggiano. Good on... well... everything.
http://en.wikipedia.org/wiki/Parmesan
A good strong Swiss can do for me as well.
Can't eat stinky cheese, heck, I can't even get my face close to the stuff.
:egypt:
For daily use with bread and pasta: young Dutch cheese.
A few of my favorites not already mentioned:
English Stilton
7 year old Wisconsin Cheddar
Amish Cheese Curds *fresh from a local Amish maker*
Limburger *on fresh baked black bread topped with wild leeks-pure heaven*
Pecorino & Caprino Romano *can't eat pasta without it*
Smoked Gouda
Sharp Provolone
Stilton makes me cringe, mild cheddar is about as complex as my cheese eating goes, though all cheese is just fermented mould so yeah, nice :beam:
Roquefort. Smells like you've just done a number two and wiped up, but some of it got past the paper and onto your hands. For the full glory, don't smell the cheese in its native form, but crumble a little in your fingers, then smell your fingers.Quote:
Originally Posted by PBI
umm..... american cheese?
i love cheese, but i am far from an expert.... :shrug:
im eating cheese and pickle sandwiches right now, just so y'know :balloon2:
Wow, I always thought about making a cheese poll thread...
Um, I defiantly think the Basque make some of the finest cheeses in the world.
Various kinds of cheddar for me. I actually find that mild cheddar works much better on sandwiches; its flavor is better for mixing with the other flavors of a sandwich, and it melts much more evenly rather than having the oil separate. Sharp, mature cheddar is almost a dish on its own; mix it with some French bread, some olives and some butter or oil for the bread and you have the best drunk food ever.
Other than that, I enjoy provolone as a mild substitute for cheddar on poultry sandwiches, and I've recently found Muenster to be a good topping as well. However, I have yet to find another cheese I like on its own aside from a good, sharp cheddar.
:toff:
Am I the first french who contributes in this thread?:dizzy2:
Cheese is 50% of what I eat, so I'm close to an expert (and a darn' pretentious one, of course)
My daily meal is Comté: http://en.wikipedia.org/wiki/Comt%C3%A9_(cheese) , it's easy, I live inside the production area.
I have some tenderness for Valencay's goat cheese http://en.wikipedia.org/wiki/Valen%C3%A7ay_(cheese) and Ossau-Iraty http://en.wikipedia.org/wiki/Ossau-Iraty (but only when I go in Euzkadi proper, straight from the producer).
I tasted (but just once alas) top-quality Cheddar, it was a delight.
But for me the very best is l'Etivaz http://en.wikipedia.org/wiki/L%27Etivaz , a very uncommon swiss cheese. Just like eating mountain flowers.
Depends on what it's going with. :7teacher:
For sandwiches: Provalone
With Crackers: Pepperjack Cheddar
Best all around/multipurpose: Swiss (Just like their pocketknives, the swiss' cheese is good for just about any use.)
Errrh, what do you mean, "swiss cheese", there are at least one hundred very different cheeses in Switzerland.... and many are as different from others as beef is different from mutton.
Cheddar cheese from Vermont is basically the best stuff out there. For a larger brand Cabot is pretty darn good, and well it's hard to go wrong. The sharper the better, and never get the low-fat cheddar because it has a rubbery texture, is not truly sharp and is generally awful.
Next up is probably fresh mozzarella. Delicious stuff especially melted.
Oh and cheddar loses sharpness when melted so melting it is almost a waste.
And thus entered the Nasty Cheese Titans.Quote:
Originally Posted by Tristuskhan
Spoiler Alert, click show to read:
:shocked2:Quote:
Originally Posted by hooahguy
NO. NO.
Spoiler Alert, click show to read:
edit: To clarify, American Cheese is an abomination upon the world of cheese. If the UN has any justification for shackling the US with oppressive restrictions, it is because we introduced that scourge upon the world.
Any cheese that is not french, is not cheese.
Sorry guys :-(
They're all tasteless, except for a few exceptions here and there. Some day I hope a new Napoleon will conquer Europe so we can bring you the ultimate piece of French culture and undoubtedly superior civilization: french cheeses.
Edit : Okay, Swiss, Dutch and German cheeses qualify as actual cheese, but that's only because they've been influenced by France.
1) The creator of American cheese is currently residing in the deepest darkest circle of hell, as will all his heretical followers.
2) Wisconsin cheddar is way better than Vermont cheddar.
3) I like the simple cheeses such as Cheddar, Brick, or Munster.
Likely Emmentaler. Well, the Americanized version of it, known as "Swiss Cheese."Quote:
Originally Posted by Tristuskhan
I doubt he means Fribourgeois or even Gruyere, or anything else.
___________________________
The term Munster means it's supposedly a monestary style cheese. The kind made in France or evn Germany are much stronger and have a different texture.Quote:
3) I like the simple cheeses such as Cheddar, Brick, or Munster.
Really you're going to go to Wisconsin for quality cheese?Quote:
Originally Posted by woad&fangs
How can the land which spawned the greatest maple syrup known to man not have the best cheddar cheese in the world?
Sure this is a logical fallacy, and I accept that, but the argument is still true despite its lack of logic and the two products go together very well. Coincidence?
So long as we agree that cheddar (and the sharp varieties in particular) is the king of cheeses I suppose we can exist in what one might call peace. Even though you speak blasphemy.
Technically, Brie is the, "King of cheeses."Quote:
Originally Posted by Uesugi Kenshin
I'm quite partial to cheese whiz
Your supposed technicality confuses and disturbs me. That someone could label Brie as the "king of cheeses" is just sad, and if you are merely imparting upon me some obscure societal conclusion that Brie is somehow worthy of said title that just reaffirms my lack of faith in humanity, particularly its class and taste.Quote:
Originally Posted by Yoyoma1910
Alright. Another point for my list of reasons to take a study-year in France.Quote:
Originally Posted by Tristuskhan
Cheese, wine, french-talking women.... I'll see you in a year or two, Tristus :2thumbsup:
Coming from someone who likes Cheddar, this statement is quite disturbing :no:Quote:
Originally Posted by Uesugi Kenshin
HoreTore, bring some blonde valkyries with you, if you don't mind.
I'm blond ~:flirt:Quote:
Originally Posted by Meneldil
You're welcome.Quote:
Originally Posted by HoreTore
Never particularly liked cheese mainly because there aren't any available in China so I never got exposed to them at an early age.
I can say that I hate cheddar with a passion. It is just horrendous to me
Emmental for me. :cool4:
Quite sure you're not a valkyrie right ?Quote:
Originally Posted by HoreTore
Uh. That was a declaration of Charlemagne, not me.Quote:
Originally Posted by Uesugi Kenshin
And the real Brie is a bit different then what most people get.
That is because cheddar is just horrendous. But saying no to cheese is saying to to life. France is king, it's always fun checking out the local products. I can understand how it is an aquired taste but press on!Quote:
Originally Posted by TevashSzat
Viva la France :jumping:
What is up with american cheese by the way? Why is it so disliked?
It's mass-produced for the lowest common denominator of taste buds, just like Bud Light.Quote:
Originally Posted by Fragony
Without getting too political here in the KPL, the outgoing Bush trade rep slapped a 300% tarriff on Roquefort as he was leaving, effectively banning it from the country. Any US fans of the smelly stuff better raid the shelves now.
American cheese is basically cheddar that has been melted and mixed after being made to make it homogenous and generally tasteless. It really isn't good and does cheddar a grave injustice.
Sounds like there is a good living to be made producing euro-style cheese. Nobody steps in?
Oh this topic made me remeber "String Cheese" from back in the days when I used to live in Boulder Colorado. Is it still sold at your regular super market?!?!? Good in case U get the munchies [sp]....yet no taste AT ALL!
That explains a lot!!! :laugh4:Quote:
Originally Posted by HoreTore
:oops:Sorry , I couldn’t resist…:embarassed:
As to cheeses
They are great! For the most part anyway. I love a lot of them, even some that must be eaten out of doors.
I like sampling new ones in new places. The Irish seem to have quite a few new and delicious ones.
Sheep cheese, goat cheese, no matter…haven’t found a horse cheese though.
But I must say that one of my very favorites is just good old Colby Longhorn…that I can’t get here.:no:
That reminds me, I once tried a cheese that was advertised as being "four animal cheese". I count cow, goat and sheep, but none of us could work out what the fourth animal might be. Dog? Rat? Elephant?Quote:
Originally Posted by Fisherking
Heh! I was once drinking what I thought was milk, until the guy next to me pointed to the label and said…from marine life sources…Quote:
Originally Posted by PBI
What was that? I got no clue!
But horses are milk in some cultures…though I don’t know if they are cheese making cultures…and yes that can be a pun…
Do Cossacks make cheese?
Swiss Cheese rules all :clown: :yes:
Extra Sharp Cheddar steps in my good sir.Quote:
Originally Posted by Fragony
Dunno, but Mongols do so. Mare milk cheese is a really fine very dry cheese, believe me.Quote:
Originally Posted by Fisherking
That's really all there is? Cheddar? No local specialities?Quote:
Originally Posted by Uesugi Kenshin
Limburger, on rye bread, with onion slice, brown mustard & sardines. With beer.
But only when the wife is away for a few hours. Or I'm camping/fishing. ~D
Whoopee!Quote:
Originally Posted by Tristuskhan
But it is a little far for me to drive over and pick some up…
:no:
I'm far from an expert, but I do like a nice Tasmanian Camembert.
A what Camembert? ...You copying Aussies! We don't make err....kangaroos so stop copying our protected delicacies! :yes:Quote:
Originally Posted by CountArach
What is next? Japanese moussakas? Anyone? :freak:
Having both Greek and Dutch genes makes me a double-cheese lover, so I like many types of cheese. My favorite ones would be the following:
1) Feta
2) Graviera
3) Kefalotyri
4) Trikalino
5) Kefalograviera
6) Parmigiano
7) Edam
8) Old Amsterdam
9) Camembert
I also like Roquefort, but in small quantities and in liaison with some bread.
Maion
Fromunda cheese?Quote:
Originally Posted by PBI
Try it with wild leeks and she'll have to stay away at least 3 days.Quote:
Limburger, on rye bread, with onion slice, brown mustard & sardines. With beer.
But only when the wife is away for a few hours. Or I'm camping/fishing.
The only cheese more bland than American cheese is a product called Farmer's cheese. All self respecting farmers should demand a name change...consistency of soggy tofu and less flavor than string cheese; not fit to feed the pigs.Quote:
American cheese is basically cheddar that has been melted and mixed after being made to make it homogenous and generally tasteless. It really isn't good and does cheddar a grave injustice.
Probably buffalo, like Mozzarella.Quote:
Originally Posted by PBI
As an Englishman and therefore uneducated in matters of cheese I would have to say my number one is either Danish blue or Parkham farm extra mature cheddar.
I just had some goat cheese, which had been left out of the fridge for a couple of days, and was starting to stink. Strangely, it tasted better than ever.
Old Amsterdam, very good. But there is good and there is goodQuote:
Originally Posted by Maion Maroneios
And this is good; http://www.formaggiokitchen.com/shop...ypanaercut.jpg
:inquisitive: that's just the way it must be, nothing "strange" here.... Cheese is a living thing.Quote:
Originally Posted by Pannonian
Yes! That's it! Thanks:wink:Quote:
Originally Posted by Fragony
Maion