Favourite cheese

**Tristuskhan** · 01-27-2009, 22:51

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.

**Good Ship Chuckle** · 01-27-2009, 23:17

Depends on what it's going with.

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.)

**Tristuskhan** · 01-27-2009, 23:31

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.

**Uesugi Kenshin** · 01-28-2009, 01:14

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.

**Yoyoma1910** · 01-28-2009, 05:15

Originally Posted by Tristuskhan

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.

Likely Emmentaler. Well, the Americanized version of it, known as "Swiss Cheese."

I doubt he means Fribourgeois or even Gruyere, or anything else.

___________________________

3) I like the simple cheeses such as Cheddar, Brick, or Munster.

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.

**Reverend Joe** · 01-28-2009, 01:56

Originally Posted by Tristuskhan

Am I the first french who contributes in this thread?

And thus entered the Nasty Cheese Titans.

Spoiler Alert, click show to read:

**HoreTore** · 01-28-2009, 17:45

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.

Cheese, wine, french-talking women.... I'll see you in a year or two, Tristus

**Tristuskhan** · 01-28-2009, 19:15

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.

**TevashSzat** · 01-28-2009, 21:15

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

**||Lz3||** · 01-29-2009, 04:57

Emmental for me.

**Fragony** · 01-29-2009, 15:32

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!

Viva la France

What is up with american cheese by the way? Why is it so disliked?

**drone** · 01-29-2009, 16:56

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.

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.

**Uesugi Kenshin** · 01-29-2009, 18:29

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.