What's your favourtie cheese?

[alyxen]

I love a nice sharp cheddar. The best I have had would be from when I used to visit Canada yearly. Tasty stuff.


I can answer for my wife as well. Her fav would be Easy Cheese.

 

[Xelebes]

Happy Hardcore... oh wait... wrong cheese.

Um... I'll go with Swiss Cheese then.

 

[CharleyH]

I'm with the brie, double cream, baked with raspberry coulis, or cassis spread.

Boccincini (sp) with fresh basil, grape tomato, white balsamic and olive oil.

Amazingly, I made a stilton cheesecake with sundried cranberries and a shortbread crust once. It was surprisingly good, but stilton is not the kind of cheese I'd eat on it's own and chevre gives me the creeps.

Otherwise, unless I'm at an event, I'm not too experimental with cheese.

 

[shereads]

Lou, is there an ASDA near you? Go in and ask if they have any Tewkesbery Double Gloughster (yeah, I spelt it wrong) or Firey Mex.

The first is double G mixed with wholegrain mustard, the latter I forget the cheese, mixed with various peppers. Heaven!

Mmmmm....(looks up and down shelves, shakes head.)

We did have a bit of Tewkesbery Double Goucester, but the cat seems to have eaten it.



Wimsleydale?

 

[ABSTRUSE]

Cheese in a can, pass the paper towel.

j/k I love most cheeses, harvarti, chedder, mozzerella, I found one that is hard to get, it starts with a J, it's a carmel colored , sweet dessert cheese, excellent with apples.
Feta of course is wonderful.

 

[Liar]

Ok...we're having a thread...about cheese?

Ok then.

Different ones for different things. Mozarella in just about any kind of cooking.

For just eating off a plate, with some crackers and grpes on the side, nothing beats a good Bothnia, the only cheese you need to chain to the back of the fridge.

 

[Clare Quilty]

Feta is salt with a nice gooey texture.

I can only speak for the feta I've consumed over the years, but the palette of flavors is, albeit subtle, much more complex than is implied by the above statement. The texture is anything but gooey. Goo doesn't crumble.

Perhaps a tongue scraper is in order.

 

[shereads]

I can only speak for the feta I've consumed over the years, but the palette of flavors is, albeit subtle, much more complex than is implied by the above statement. The texture is anything but gooey. Goo doesn't crumble.

Perhaps a tongue scraper is in order.

Crumbly goo is complex. That's what makes it better than either pure salt, or pure goo. This is not a dismissal of feta; it's what I love about feta.

Like escargot or grits, which are excuses to eat too much butter.

 

[cheerful_deviant]

Cheese in a can, pass the paper towel.

Cheese in a can... Easy Cheese?!

Abs, I'm surpriesd at you. I would have thought you would have said Velveeta.

 

[Lauren Hynde]

My favourite cheeses are Queijo da Serra, a sheep cheese that resembles Brie, only better; and Serpa which is just as delicious: almost sweet when fresh, but bolder and dryer after one or two years of ageing.

 

[seasparks]

Longhorn Colby and Mozzarella

 

[dr_mabeuse]

I can only speak for the feta I've consumed over the years, but the palette of flavors is, albeit subtle, much more complex than is implied by the above statement. The texture is anything but gooey. Goo doesn't crumble.

Perhaps a tongue scraper is in order.

I'm curious about this. I've eaten feta for years, and love it in salad, but on its own I find its flavor kind of thin and harsh; mostly salty and without much subtelty. There are a lot of Greeks in my neighborhood, and our local store stocks 6 kinds of fresh feta, including Greek, Bulgarian, French (but they're not allowed to call it Feta) and even Israeli.

Dear Cheese Doctor: Do you have any recommendations?

---dr.M.

P.S. Asiago is also very good. I think mozarello is good only for its texture. It has no flavor.

I'm waiting breathlessly to hear from the Limburgher crowd

P.P.S. Does anyone still eat cream-cheese-and-jelly sandwiches? When I was a kid, that was the gourmet step up from PB&J

 

[CharleyH]

almost sweet when fresh, but bolder and dryer after one or two years of ageing.

You're talking about cheese right?

 

[Clare Quilty]

Crumbly goo is complex. That's what makes it better than either pure salt, or pure goo. This is not a dismissal of feta; it's what I love about feta.

Like escargot or grits, which are excuses to eat too much butter.

To each their own. I still can't see the goo thing. Almost any commonly known cheese (as I'm not a cheese nut) is more gooey than feta--excepting such super dry cheeses as asiago, pecorino, or parmesan. Now brie, that's goo.

 

[CharleyH]

Asiago is also very good.

How could I forget this one. I buy it constantly . . . with roasted and slightly candied pecans, fresh straberries with spring greens and a honey balsamic vinaigrette.

Also Romano on carpaccio with capers.

God this is making me hungry.

 

[Lauren Hynde]

You're talking about cheese right?

Cheese. But yes, the same could go to port. The two go well together.

 

[Liar]

P.S. Asiago is also very good. I think mozarello is good only for its texture. It has no flavor.

As with feta, that depends. The rubbery muck in plastic that I find at the local grocery store has no flavor. The good stuff in large glass jars that my neighbor makes is something entirely different.

 

[Clare Quilty]

I'm curious about this. I've eaten feta for years, and love it in salad, but on its own I find its flavor kind of thin and harsh; mostly salty and without much subtelty.

I too grew up in an area with many Greek restaurants and shops. I'd have to say that this is a matter of personal taste. I don't find feta the least bit harsh, even on its own. As to the flavor being thin, it isn't overpowering, hence the word subtlety. However, In my mouth there are many more flavors at play than merely saltiness. To me, salty flavorlessness is defined by such cheeses as mozzarella (the American kind) and cottage cheese.

 

[SeaCat]

I'm curious about this. I've eaten feta for years, and love it in salad, but on its own I find its flavor kind of thin and harsh; mostly salty and without much subtelty. There are a lot of Greeks in my neighborhood, and our local store stocks 6 kinds of fresh feta, including Greek, Bulgarian, French (but they're not allowed to call it Feta) and even Israeli.

Dear Cheese Doctor: Do you have any recommendations?

---dr.M.

P.S. Asiago is also very good. I think mozarello is good only for its texture. It has no flavor.

I'm waiting breathlessly to hear from the Limburgher crowd

P.P.S. Does anyone still eat cream-cheese-and-jelly sandwiches? When I was a kid, that was the gourmet step up from PB&J

My good Doctor,
Cream Cheese and Jelly is still a treat in my house.

As for Limburgher, no thanks. I much prefer a taasty German Cheese known to me only by it's nickname of Hand Cheese. Served on a hearty, heavy farners bread with onions it is fantastic. Snoop maybe you can help me with this? (HandKase mit Music?)

Cat

 

[shereads]

My good Doctor,
Cream Cheese and Jelly is still a treat in my house.

As for Limburgher, no thanks. I much prefer a taasty German Cheese known to me only by it's nickname of Hand Cheese. Served on a hearty, heavy farners bread with onions it is fantastic. Snoop maybe you can help me with this? (HandKase mit Music?)

Cat

I wonder how many of us have never tried Limburgher only because it was the Universal Saturday Morning Cartoons Symbol for "stinky."

 

[Guest]

Lately, Munster has been the pick at the grocers for me. On rye with pastrami and grilled in garlic butter. Add a dill wedge and some kettle chips and "Say, Hey! Dats lunch on me!"

 

[seasparks]

Does anyone still eat cream-cheese-and-jelly sandwiches? When I was a kid, that was the gourmet step up from PB&J

I saw this, it sounded good, so I tried it tonight.

Loved it! It wil be a staple in my house from now on.
Especially with my own home made apple jelly

 

[Guest]

Lou, is there an ASDA near you? Go in and ask if they have any Tewkesbery Double Gloughster (yeah, I spelt it wrong) or Firey Mex.

The first is double G mixed with wholegrain mustard, the latter I forget the cheese, mixed with various peppers. Heaven!

Yep, about a mile away!

Next time I go shopping I'll have a look for those, they sound yummy. Cheers for that.

Lou

 

[Guest]

I'm loving this thread! Thanks for all the repsonses, everyone.

Who'da thought that I could find out so much about my fellow Litizens through a thread about cheese?

Lou 'es to you all.

 

[Guest]