• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

One cheese to rule them all

Jokerman

Distinguished Member
Joined
Feb 2, 2008
Messages
1,604
Reaction score
43
Oh boy I wish I was good at remembering the names of cheeses I have had. I have become some what of a cheese snob thanks to the french side of my family. I am more of a goat cheese guy but will eat anything really. While in France some friends of mine hosted me for dinner at their place and knowing my love for goat cheese they had a platter of five different ones which where phenomenal. It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.
 

Cary Grant

Distinguished Member
Joined
Sep 8, 2008
Messages
9,657
Reaction score
430
Originally Posted by edinatlanta
So how do yall dudes store cheese? Was thinking of getting a food saver or something like that just for cheese.


Check this, Ed: http://www.styleforum.net/showthread...storing+cheese

In general, try to just buy what you can eat fairly quickly. If you buy a whole cheese with an unbroken rind, keep it optimally for as long as you can and it will continue to age but be fairly happy. Unbroken rind usually = "still living". Opened rind = "dead and eat soon"

Depending on the cheese, vacuum sealing is an option but it will be best to just buy and eat what you need.
 

edinatlanta

Stylish Dinosaur
Joined
Nov 17, 2008
Messages
42,921
Reaction score
17,233
Originally Posted by Cary Grant
Check this, Ed: http://www.styleforum.net/showthread...storing+cheese

In general, try to just buy what you can eat fairly quickly. If you buy a whole cheese with an unbroken rind, keep it optimally for as long as you can and it will continue to age but be fairly happy. Unbroken rind usually = "still living". Opened rind = "dead and eat soon"

Depending on the cheese, vacuum sealing is an option but it will be best to just buy and eat what you need.


Thanks dude!
 

Cary Grant

Distinguished Member
Joined
Sep 8, 2008
Messages
9,657
Reaction score
430
Originally Posted by Jokerman
It was the first time I had unpasteurized cheese and would not have thought there would have been a big taste difference but there was and boy do I wish I could get it here.

I take your point, but to clarify for others, you CAN get many raw milk cheeses in the US but they have to be aged, so no raw milk FRESH cheese can legally be sold in the US. And recent changes by the Fed have made this even tougher.

The current regs require aging 60 days at a set temp (so no fresh raw milk cheese) and they must be labeled "made with raw milk/unpasteurized milk".

McCalman's writings on why the natural process of small, locally made cheeses, well cared for, are actually healthier are well worth the read.
 

Cary Grant

Distinguished Member
Joined
Sep 8, 2008
Messages
9,657
Reaction score
430
Originally Posted by edinatlanta
Thanks dude!

You're welcome. If you really are/get into cheese, you learn eventually what a cheese past it's prime tastes like, just like a good wine or beer.

The majority of hand-cut cheese sold in the US is cut and shrink wrapped all at once... and thus sits there getting stale. And mostdon't mark an eat by date on it so most people have little concept of what a fresh cheese should taste like.
 

latkaguy

Well-Known Member
Joined
Nov 16, 2010
Messages
56
Reaction score
2
Ah, so many cheeses. How to pick my favourites.?Just got back from Greece, where I had some lovely fresh sheep milk cheeses - I have no idea what they were. Of course, you can't do much better than some of the higher grades of Papillion Roqueforts from France - much better than their standard one. For a sharp cheese, I'd never say no to a 6 year old Balderston cheddar, or some of the really, really old unpasteurized Goudas.
 

impolyt_one

Timed Out
Timed Out
Joined
Sep 6, 2006
Messages
14,336
Reaction score
4,779
anything with apricots in it does not qualify for OneCheeseÂ
00ae.png
status.
 

IndianBoyz

Distinguished Member
Joined
May 23, 2009
Messages
3,437
Reaction score
146
Young Gouda or Edammer. That's all the cheese you'll ever need.
 

chronoaug

Boston Hipster (Dropkick Murphy)
Joined
Oct 26, 2006
Messages
13,321
Reaction score
20
Originally Posted by impolyt_one
anything with apricots in it does not qualify for OneCheeseÂ
00ae.png
status.


true that. that **** and lemon stilton and all that is gross as hell. doesn't count as cheese.


Really liking this New Hampshire cheese Landaff lately. It's pretty much the welsch Caerphilly cheese but still really good. Also, the von trapp family's Oma (vermont) is really tasty as well and it's a good time for it.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Got a Shropshire blue last weekend. Excellent cheese.
 

Cary Grant

Distinguished Member
Joined
Sep 8, 2008
Messages
9,657
Reaction score
430
Originally Posted by Piobaire
Got a Shropshire blue last weekend. Excellent cheese.

That IS a nice cheese.


Did a repeat of last week's all goat plate last night. This time the three were a fresh Toscano ripened with herb; Consider Bardwell's "Manchester" and, just for ChicagoRon
wink.gif
, Capriole Julianna- a very nice fresh goat also with herbs. Plus a little cured meats, Medjool again, fresh raspberries...
 

blazingazn

Distinguished Member
Joined
Mar 23, 2010
Messages
2,093
Reaction score
45
love me some havarti jalapeño
 

ma1

Senior Member
Joined
Sep 3, 2009
Messages
380
Reaction score
3
Was curious to see what my new girlfriend thought my ***** tasted like, she said "brie cheese" which i think was meant as a compliment

needless to say I am a bit put off whenever I have brie now..
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Originally Posted by ma1
Was curious to see what my new girlfriend thought my ***** tasted like, she said "brie cheese" which i think was meant as a compliment

needless to say I am a bit put off whenever I have brie now..


http://3.bp.blogspot.com/_9xzhrPA6veI/SmA9QH6QdXI/AAAAAAAACB0/Udl0LMNtTn0/s400/wtf+is+this+****+piccard.jpg
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 45 40.5%
  • Half canvas is fine

    Votes: 44 39.6%
  • Really don't care

    Votes: 5 4.5%
  • Depends on fabric

    Votes: 18 16.2%
  • Depends on price

    Votes: 25 22.5%

Forum statistics

Threads
504,441
Messages
10,573,984
Members
223,700
Latest member
almerickso
Top