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Let's keep talking about cheese

post #1 of 201
Thread Starter 
So it appears that others share my apperciation of the Buffalo Mozzarella, so let's discuss other cheeses.

I just tapped into some mature Blue Stilton. It was so old and full of the good mold that it had blue veins everywhere and had a great crunchy texture in addition to the creaminess.

It stunk to high heaven, and was even sharper than most blues. I think I am in love, but its so strong and pungent that I can only eat a little at a time.

What do you think about stinky blue cheeses?

K
post #2 of 201
i guess i am not a huge fan of stinky blue cheeses.

Now, manchego is awesome!
post #3 of 201
i love all sorts of cheese.

i go to the Whole Foods Market and sample some of the cheeses, pretty nice. i just cant take the bries too much.
post #4 of 201
Quote:
Originally Posted by sho'nuff View Post
i love all sorts of cheese.

i go to the Whole Foods Market and sample some of the cheeses, pretty nice. i just cant take the bries too much.

One of the Whole Foods in Chicago got shut down for a few weeks a while back.
I guess a health inspection found rat feces and other things in the food prep area. They gave them a 48 hour period to fix the problem and when they came back in 48 hours, the poop was stll there. Kinda freakin gross.


Obviously not chain-wide or anything, but still YUCK!
post #5 of 201
Is it rude to only buy, 1 slice of, cheese ?
post #6 of 201
Thread Starter 
Ahhhh manchego is an awesome cheese.

We'll have a thread on it next, but for now let's keep this thread on the Blue Cheese.

K
post #7 of 201
We just got a substantial number of cheeses of Igourmet. They have a patented cheese delivery system, and it works well. We got a number of blues in this order. There's one Spanish blue that is mouthwatering. A bottle of pinot and a loaf of fresh French bread, with some olives...we'll just sit and chat over that feast for 1.5 hours or more on a Saturday afternoon.
post #8 of 201
Quote:
Originally Posted by kwilkinson View Post
One of the Whole Foods in Chicago got shut down for a few weeks a while back.
I guess a health inspection found rat feces and other things in the food prep area. They gave them a 48 hour period to fix the problem and when they came back in 48 hours, the poop was stll there. Kinda freakin gross.


Obviously not chain-wide or anything, but still YUCK!

that is sucks and gross.
i hope it is not chain wide, but the one in Tustin near my home is fairly new and looks to be professionally staffed and very clean and bright.
post #9 of 201
Quote:
Originally Posted by sho'nuff View Post
that is sucks and gross.
i hope it is not chain wide, but the one in Tustin near my home is fairly new and looks to be professionally staffed and very clean and bright.

I think you can find out pretty easily. I have no doubts that Whole Foods across the board is pretty good sanitation-wise.
Isn't is state law in California that everywhere that serves food has to publicly post their most recent health inspection score?
post #10 of 201
yes it is.

but i never trust those either, i always assume that once they get the 'A' grade, they go lax.
post #11 of 201
You eat a product made by using rennet from a cow's stomach to alter the milk and turn it into a solid, and then let it mold to make it blue, and you are worried about a little rat feces?


Anyway, Gorgonzola is one of my personal favorites. I love pasta with Gorgonzola. Goat cheese with caramelized onions spread on crusty bread is also fantastic.
post #12 of 201
Quote:
Originally Posted by Milhouse View Post
You eat a product made by using rennet from a cow's stomach to alter the milk and turn it into a solid, and then let it mold to make it blue, and you are worried about a little rat feces?

Considering one is safe for consumption and the other carries bacteria and viruses, yes.
post #13 of 201
I love, love, love super-sharp Vermont cheddar. I haven't found anything that compares, although Wisconsin and New York come close.
post #14 of 201
Feces? Not so bad:

http://en.wikipedia.org/wiki/Casu_marzu

I made a couple of Cheese Realizations lately.

1. Cream cheese like "Philadelphia Cream Cheese" is just a mass-produced version of old cheeses like mascarpone or soft gruyere. Sometimes they almost taste identical.

2. People like brie because it tastes like butter. Its like putting butter on everything.
post #15 of 201
Quote:
Originally Posted by kwilkinson View Post
Considering one is safe for consumption and the other carries bacteria and viruses, yes.

Not that I'm a fan of rat poop, but this reminds me of my favorite line from the British comedy Chef!. While searching for some unpasteurized cheese, Lenny Henry says, "That's what cheese is"”gone off milk with bugs and mold. That's why it tastes so good."
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