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Thread: Favourite cheese
I'm quite partial to cheese whiz
Originally Posted by Yoyoma1910:
Technically, Brie is the, "King of cheeses."
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.Technically, Brie is the, "King of cheeses."
Originally Posted by Tristuskhan:
Am I the first french who contributes in this thread?
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.
Alright. Another point for my list of reasons to take a study-year in France.Am I the first french who contributes in this thread?
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.
Cheese, wine, french-talking women.... I'll see you in a year or two, Tristus
Originally Posted by Uesugi Kenshin:
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.
Coming from someone who likes Cheddar, this statement is quite disturbing 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.
HoreTore, bring some blonde valkyries with you, if you don't mind.
Originally Posted by Meneldil:
HoreTore, bring some blonde valkyries with you, if you don't mind.
I'm blond HoreTore, bring some blonde valkyries with you, if you don't mind.
Originally Posted by HoreTore:
Alright. Another point for my list of reasons to take a study-year in France.
Cheese, wine, french-talking women.... I'll see you in a year or two, Tristus
You're welcome.Alright. Another point for my list of reasons to take a study-year in France.
Cheese, wine, french-talking women.... I'll see you in a year or two, Tristus
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
I can say that I hate cheddar with a passion. It is just horrendous to me
Emmental for me. 
Originally Posted by HoreTore:
I'm blond
Quite sure you're not a valkyrie right ?I'm blond
Originally Posted by Uesugi Kenshin:
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.
Uh. That was a declaration of Charlemagne, not me. 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.
And the real Brie is a bit different then what most people get.
Originally Posted by TevashSzat:
I can say that I hate cheddar with a passion. It is just horrendous to me
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!I can say that I hate cheddar with a passion. It is just horrendous to me
Viva la France
What is up with american cheese by the way? Why is it so disliked?
Originally Posted by Fragony:
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.What is up with american cheese by the way? Why is it so disliked?
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!
Originally Posted by HoreTore:
I'm blond
That explains a lot!!! I'm blond
Sorry , I couldn’t resist…
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.
Originally Posted by Fisherking:
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.
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?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.
Originally Posted by PBI:
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?
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…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?
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 
Originally Posted by Fragony:
Sounds like there is a good living to be made producing euro-style cheese. Nobody steps in?
Extra Sharp Cheddar steps in my good sir.Sounds like there is a good living to be made producing euro-style cheese. Nobody steps in?
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…
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?
Dunno, but Mongols do so. Mare milk cheese is a really fine very dry cheese, believe me.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…
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?
Originally Posted by Uesugi Kenshin:
Extra Sharp Cheddar steps in my good sir.
That's really all there is? Cheddar? No local specialities?Extra Sharp Cheddar steps in my good sir.
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.
But only when the wife is away for a few hours. Or I'm camping/fishing.
Originally Posted by Tristuskhan:
Dunno, but Mongols do so. Mare milk cheese is a really fine very dry cheese, believe me.
Whoopee!Dunno, but Mongols do so. Mare milk cheese is a really fine very dry cheese, believe me.
But it is a little far for me to drive over and pick some up…
I'm far from an expert, but I do like a nice Tasmanian Camembert.
Originally Posted by CountArach:
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! I'm far from an expert, but I do like a nice Tasmanian Camembert.
What is next? Japanese moussakas? Anyone?
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
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
Originally Posted by PBI:
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?
Fromunda cheese?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?
Originally Posted by :
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.
Try it with wild leeks and she'll have to stay away at least 3 days.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.
Originally Posted by :
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.
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.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.
Originally Posted by PBI:
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?
Probably buffalo, like Mozzarella.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?
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.
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