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Cheese 101

post #1 of 26
12/16/08 at 4:09am
Thread Starter 
Okay, so I've been trying out different kinds of cheese this past year. Actually I can't remember half of those I've tasted, and I'm not even sure if what I'm buying is actually good. I'm not talking about processed cheese, but those in delis and specialty shops. Can anyone guide me on the basics of cheese? Thanks guys.
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post #2 of 26
12/16/08 at 3:57pm
Paging Piobaire. edit after a bit of googling http://www.ehow.com/how_2103852_iden...-families.html http://www.reluctantgourmet.com/cheese.htm
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post #3 of 26
12/16/08 at 4:40pm
Quote:
Originally Posted by acidicboy View Post
Okay, so I've been trying out different kinds of cheese this past year. Actually I can't remember half of those I've tasted, and I'm not even sure if what I'm buying is actually good. I'm not talking about processed cheese, but those in delis and specialty shops. Can anyone guide me on the basics of cheese? Thanks guys.

Another good choice depends on where you live and if you have cheese shops nearby, because they always want to talk and share info and samples with you. And others, like Andrew's in Santa Monica, offer social events to help people learn more about cheese.
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post #4 of 26
12/16/08 at 5:00pm
IMO, the more mold, usually the better it is. Also, the older it is, the better it is. And try stuff other than just cow's milk cheese.

It's one of those taste things. There's nothing objective. Some of my favs though, are aged Gouda from the Beemster region (the cows' milk is special due to local diet), various blue cheeses, and the creamy soft spreadable ones.

I don't know if www.igourmet.com will ship to your location acidic, but I am a fan of the place.
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post #5 of 26
12/16/08 at 5:12pm
actually, my idea would be that you don't need to know about cheeses, you need to know about cheeses that are available to you. it isn't going to do you good to learn about specific cheeses that you can't buy outside of france or wisonsin.

find a cheese merchant that you like, and ask for recomendations.

I like moldy cheeses, myself. right now my favorite are yellow/orange moldy cheeses. I ususally have about 10-12 cheeses at home, pretty evenly split between hard, soft and medium, sheep goat and cow, modly and not, white, yellow and orange, new and old (I always have a few 3-5 year old dutchcheeses)

I have gotten into eating cheese with a little honey and a slices apple or pear.
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post #6 of 26
12/16/08 at 5:18pm
My favorite way to taste cheese is in an omelette. It helps to differentiate between good melters, fat contents, etc. Well, actually, I just like to eat cheese. I might go buy some right now.
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post #7 of 26
12/16/08 at 5:22pm
Quote:
Originally Posted by globetrotter View Post
I have gotten into eating cheese with a little honey and a slices apple or pear.

At least twice a month, we'll make our mid-day meal one based around cheese. Usually, we'll either make some sort of artisnal bread, or if we're being lazy, pick something up at the local bakery. Foie gras (surprise, surprise!) is usually there, as well as some nuts, a sliced fruit, sometimes a spread or tampanade, some good extra virgin OO or thick, luscious balsamic, maybe a melon like a catalope, could be some charcuterie, and always a good bottle of wine.

I think GT makes a good point. No use getting deeply into a cheese you can't get. Find out what you can get locally.
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post #8 of 26
12/16/08 at 5:26pm
___________________
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post #9 of 26
12/16/08 at 5:27pm
Quote:
Originally Posted by thekunk07 View Post
PLEASE GOD, I BEG YOU TO EDIT THIS OUT!!!

See above.
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post #10 of 26
12/16/08 at 5:29pm
^see above.
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post #11 of 26
12/16/08 at 5:31pm
There should be some good information on this website. I am lucky to have lived pretty close to this shop which I believe had the first commercial cave in the US.

Here is the link to their site as they ship as well. The 'Travelogues' section is pretty interesting.

http://www.formaggiokitchen.com/shop/
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post #12 of 26
12/16/08 at 5:32pm
Quote:
Originally Posted by Piobaire View Post
At least twice a month, we'll make our mid-day meal one based around cheese. Usually, we'll either make some sort of artisnal bread, or if we're being lazy, pick something up at the local bakery. Foie gras (surprise, surprise!) is usually there, as well as some nuts, a sliced fruit, sometimes a spread or tampanade, some good extra virgin OO or thick, luscious balsamic, maybe a melon like a catalope, could be some charcuterie, and always a good bottle of wine.

I think GT makes a good point. No use getting deeply into a cheese you can't get. Find out what you can get locally.

yeah, I am really big on olive oil, honey, balsamic, charcuterie, cheese and fruit spreads (jams but also the mediteranian stuff that they sometimes call "fruit molasis"). it took me a while to get used to cutting out the bread with it, but I have.

this is probrably my dinner 2-3 nights a week when I am home. the flavors are intense, and lend themselves to eating slowly. often I will have a protien shake at about 6 pm, then at 8 have a small plate of cheese and/or ham/salami etc.
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post #13 of 26
12/16/08 at 5:35pm
Quote:
Originally Posted by thekunk07 View Post
^see above.



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post #14 of 26
12/16/08 at 5:36pm
how can you guys keep cheese in the house? I eat it too quickly...

I always have some cheddar for sandwiches and omlettes. From there we usually have some blues, soft herby goats, etc, etc...

I'm also liking halloumi these days.

K
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post #15 of 26
12/16/08 at 6:36pm
Quote:
Originally Posted by VKK3450 View Post
how can you guys keep cheese in the house? I eat it too quickly...

K

I swear the INSTANT I get back from my local specialty shop it's gone.
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