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Looking for cheese recommendations/newbie

post #1 of 7
7/6/10 at 1:21am
Thread Starter 
I was looking for some good food combination thru google and Style Forum came up. I forget there are more then 2 sections sometimes.


I've been getting into buying different cheese lately. Mainly I started watching all those shows on how they make things and became fascinated with all the ways they make cheese. I never thought about cheese before and felt like maybe I was missing out on something fun to do while trying new foods.

I've been buying just stacks of cheese from Murrays in Manhattan just to try. I spent more on cheese then groceries the last 2 weeks. HAHA Well it's been a fun little adventure I can do with friends and family.

Tonight was really exciting for me. I got this aged Manchego that I wanted to make something with and for some reason thought of a quesedilla and felt it needed some sweetness and added crushed grapes. It's was pretty good! What was interesting is just how similar my idea for cooking with this cheese are to a popular Spanish dish. I got a real kick out of that.


Well enough of me blabbering on. I am really interested in what cheeses you guys like and how you like to eat them?


Also I was coming up with something to have Pico Picandine goat cheese with. It's a creamy cheese. I was thinking of trying pear and apple slices. I couldn't find any ideas online with this one.

Thanks guys.
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post #2 of 7
7/6/10 at 9:53am
I'm in very much the same situation as you.

After having been forced to eat too many and too advanced cheeses by my parents growing up, I couldn't stand the stuff. But slowly I'm getting back into it again and also looking for some interesting suggestions. Something perhaps a tad more challenging than manchego.

Going to http://www.lafromagerie.co.uk/ this evening hoppefully to pick up a few things to try.
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post #3 of 7
7/6/10 at 12:00pm
I love cheeses - I can't really recomend specifics, because for me its what is available when I go into the shop. I'd suggest finding a good cheese shop, talking to the people behind the counter, tasting and trying.

I try to have a lot of modly cheeses, aged dry cheeses in different shades of yellow and orange. and "flavored cheeses" - like with cumin and cloves. but that's my taste.
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post #4 of 7
7/6/10 at 12:17pm
I like creamy, oozey, stinky, French cheeses. Generally, I try to go for raw milk cheeses over pasteurized. For soft cheeses, I try to buy small, individual rounds of cheese rather than slices from a big wheel. Be sure to give the cheese a few hours to come to room temperature before eating.

I like to give cheese a few days at room temperature, out of its packaging, so that it can breath and ripen. With a bowl over top of it so that it doesn't dry out.
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post #5 of 7
7/6/10 at 12:39pm
Since SF did come up for "cheese" on a Google, you should probably just read the thread that was found by Google: http://www.styleforum.net/showthread.php?t=77603
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post #6 of 7
7/6/10 at 12:48pm
OP: Your crushed-grape idea is a good one; a lot of cheeses benefit from a little sweetness. Quince jam is very nice with cheese -- I think it's a Basque / northern Spanish sort of thing.

Also: raw milk cheese, raw milk cheese, raw milk cheese. Can't emphasize it enough -- unlike pasteurized cheeses, raw milk cheese is a living thing, and it matures as it ages. You'll be astonished at the difference between a raw milk cheese that you just took home and one that's been breathing and sweating for a couple days.
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post #7 of 7
7/7/10 at 12:37pm
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Since SF did come up for "cheese" on a Google, you should probably just read the thread that was found by Google: http://www.styleforum.net/showthread.php?t=77603

Thanks for the link.

I should have looked a little harder I guess.
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