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Let's keep talking about cheese - Page 2

post #16 of 201
9/10/08 at 8:56pm
Quote:
Originally Posted by Kaizen View Post
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."

Exactly!
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post #17 of 201
9/10/08 at 10:03pm
VKK: try the Stilton with ripe pears and a good vintage Port.

Another great combination: Parmigiano dipped in aged (>10yrs) balsamic vinegar.
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post #18 of 201
9/10/08 at 10:09pm
I once got a hold of some kind of blue that was so sharp and funky that it made my mouth go somewhat numb. Delightful stuff!
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post #19 of 201
9/10/08 at 10:17pm
I have taken to putting a dab of iron bark honey on sharp cheese, on a slice of pear. mmmmmm
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post #20 of 201
9/11/08 at 2:49am
I love stinky moldy cheese, specially the creamy kind. I'm not good at remembering all the names but I usually get my fix with aged manchego, raclette, ementhal and a lot more I can't remember. And I am ecstatic a deli that has a wide choice of cheese and European beer is gonna open near my place.
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post #21 of 201
9/11/08 at 6:27am
Thread Starter 
I know that Stiltons are frequently served with port and fruit, but I love a bit just on its own. I'll leave a bit out on the counter and cut off a little slice now and then as I am going about doing things around the house.

Its amazing once you get the flavour of blue cheeses how quickly you toss the whole issue with mold and spores and such out the window.

K
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post #22 of 201
9/11/08 at 10:24am
Quote:
Originally Posted by acidicboy View Post
I love stinky moldy cheese, specially the creamy kind. I'm not good at remembering all the names but I usually get my fix with aged manchego, raclette, ementhal and a lot more I can't remember. And I am ecstatic a deli that has a wide choice of cheese and European beer is gonna open near my place.

+1 to you. Raclette is my favorite cheese. I do like those stinky blue roqueforts too, as well as the creamy goat on a stick that you can get in France.
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post #23 of 201
9/11/08 at 11:29am
"Gorgonzola; provolone; don't even get me started on this microphone."
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post #24 of 201
9/11/08 at 12:06pm
You guys need to check out this site:

http://www.igourmet.com/

This is a great way to get high quality, artisnal cheeses, and depending where you live, maybe the only way.
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post #25 of 201
9/11/08 at 12:29pm
Quote:
Originally Posted by Piobaire View Post
You guys need to check out this site:

http://www.igourmet.com/

This is a great way to get high quality, artisnal cheeses, and depending where you live, maybe the only way.

Have you ever had the Foie Gras spread? Never had Foie myself and I thought it'd be an easy way to find out about the taste.
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post #26 of 201
9/11/08 at 1:50pm
Quote:
Originally Posted by kwilkinson View Post
Have you ever had the Foie Gras spread? Never had Foie myself and I thought it'd be an easy way to find out about the taste.

I've never had their foie. I would suggest you go to a good restaurant and have freshly prepared foie for your first taste of it.
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post #27 of 201
9/11/08 at 3:47pm
Think the OP is in London. Paxtons on Jermyn st is a VERY good cheese shop. I get hard rolls either from F+M or from Paxtons, grab some seltzer water and have a very good meal sitting on the church steps across from Paxtons.

Last time I was there, they had an interesting chalky white in addition to the usual suspects.

-
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post #28 of 201
9/11/08 at 5:18pm
Quote:
Originally Posted by acidicboy View Post
I love stinky moldy cheese, specially the creamy kind. I'm not good at remembering all the names but I usually get my fix with aged manchego, raclette, ementhal and a lot more I can't remember. And I am ecstatic a deli that has a wide choice of cheese and European beer is gonna open near my place.

+1 - the stinkier and runnier, the better, as far as I am concerned. Try St. Albray if you like the triple cremes. I also like Chimay, which is a bit more firm, but the rind is washed with...wait for it...Chimay.
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post #29 of 201
9/11/08 at 5:35pm
Quote:
Originally Posted by Kaizen View Post
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."
Yeah. Hearing my French friends talk about cheeses that are covered in worms to mature does turn me off though.

Quote:
Originally Posted by kwilkinson View Post
Have you ever had the Foie Gras spread? Never had Foie myself and I thought it'd be an easy way to find out about the taste.
Never had foie gras? I would imagine that one of your cooking school finals would involve stuffing a goose (gavage), although isn't foie gras now illegal where you are?

Quote:
Originally Posted by oscarthewild View Post
Think the OP is in London. Paxtons on Jermyn st is a VERY good cheese shop. -
I like Paxtons and the way you can smell that tang down the street of aging cheeses. Ever get their Stilton in a jar? I tried to make friends in Freedom try it but they declined, saying that no cheese should come in a jar. They also think the only English cheese is le cheddar. It was a French saying that in France they have 3,000 cheeses and three religions, and in England they have 3,000 religions and three cheeses.
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post #30 of 201
9/11/08 at 5:44pm
Quote:
Originally Posted by RJman View Post
Never had foie gras? I would imagine that one of your cooking school finals would involve stuffing a goose (gavage), although isn't foie gras now illegal where you are?

Where I live? I thought you moved back to Amurka?

Edit: WTF!!!!!! I just googled "Foie Gras Illegal" and found out that Chicago Prohibits Foie Gras
WTF is this? San Francisco?

And according to the article, you guys better stock up. Says california and other states are to follow suit in 2012.
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