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Cheese 101 - Page 2

post #16 of 26
12/17/08 at 1:17am
Not quite on point with your question, but you must try Manchego. It's a Spanish cheese and simply amazing!
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post #17 of 26
12/17/08 at 7:19am
Good points / ideas by globetrotter and piobaire. I usually stick to three to five at any given time myself (nothing obscure). One of my current favorites is an 8-year aged cheddar.
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post #18 of 26
12/17/08 at 12:50pm
Quote:
Originally Posted by globetrotter View Post
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.

One of my favorite things to do with the g/f while staying in is to break out a decent bottle of wine and make up a spread of a couple cheese, some charcuterie, maybe some olives, nuts, fruits and just enjoy... You're right, it usually takes a while,a very enjoyable process.
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post #19 of 26
12/17/08 at 4:51pm
I have the opposite problem, I tend to take a little long to finish my cheeses. They often go a little moldy (even though they are not moldy cheeses), like say if I had a big chunk of smoked gouda. Do you guys do anything to prevent this? The mold appears in under 2 days. Is it safe to eat? If not, how careful are you about cutting it off?
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post #20 of 26
12/17/08 at 6:54pm
Quote:
Originally Posted by Tarmac View Post
I have the opposite problem, I tend to take a little long to finish my cheeses. They often go a little moldy (even though they are not moldy cheeses), like say if I had a big chunk of smoked gouda. Do you guys do anything to prevent this? The mold appears in under 2 days. Is it safe to eat? If not, how careful are you about cutting it off?

First, I never allow my fingers to touch cheese I am not about to pop into my mouth. I hold it from the outside of the packaging. I also use a clean knife, and clean the knife or use a different knife, between blocks of cheese. Just doing those two things, will greatly prolong fridge life. If it's really expensive cheese, I vacuum seal it between servings.
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post #21 of 26
12/17/08 at 10:38pm
I'm really into cheese and the cheese that gets best responses from almost everyone I know is an aged gouda...maybe 3 years old. Complex, with a bit of butterscotch going on, but approachable enough so that almost anyone would like it. I've yet to meet a person who didn't like it. Any decent cheese shop or high-end grocer will stock it.

The real key to most cheeses is to let them sit at room temp for about an hour. It really allows the flavors to shine.
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post #22 of 26
12/17/08 at 10:39pm
Quote:
Originally Posted by Piobaire View Post
First, I never allow my fingers to touch cheese I am not about to pop into my mouth. I hold it from the outside of the packaging. I also use a clean knife, and clean the knife or use a different knife, between blocks of cheese. Just doing those two things, will greatly prolong fridge life. If it's really expensive cheese, I vacuum seal it between servings.

good tip
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post #23 of 26
12/17/08 at 10:40pm
Quote:
Originally Posted by Grayland View Post
The real key to most cheeses is to let them sit at room temp for about an hour. It really allows the flavors to shine.


I know that, but I never do it. I really need to remember to do it.
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post #24 of 26
12/17/08 at 11:29pm
Quote:
Originally Posted by Grayland View Post
I'm really into cheese and the cheese that gets best responses from almost everyone I know is an aged gouda...maybe 3 years old. Complex, with a bit of butterscotch going on, but approachable enough so that almost anyone would like it. I've yet to meet a person who didn't like it. Any decent cheese shop or high-end grocer will stock it.

The real key to most cheeses is to let them sit at room temp for about an hour. It really allows the flavors to shine.

This reminds me when my wife and I went to visit friends who live in Bordeaux a few years ago. My friend insisted we have some Epoisses before the meal. When her husband found out she bought some at the market earlier in the day he was so pissed and opened up all of the windows. At the time I had no idea how pungent a cheese could be. The cheese was almost a puddle after an hour at room temp.
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post #25 of 26
12/17/08 at 11:36pm
Quote:
Originally Posted by Grayland View Post
I'm really into cheese and the cheese that gets best responses from almost everyone I know is an aged gouda...maybe 3 years old. Complex, with a bit of butterscotch going on, but approachable enough so that almost anyone would like it. I've yet to meet a person who didn't like it. Any decent cheese shop or high-end grocer will stock it.

The real key to most cheeses is to let them sit at room temp for about an hour. It really allows the flavors to shine.

Agree on the room temp part. For the gouda? Make sure it's from Beemster in the Netherlands. I've got a 1/2 pound of five year old stuff. Might open it this weekend, maybe next
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post #26 of 26
12/18/08 at 3:40am
Thread Starter 
Thanks for all the help, gentlemen. I don't think I can order stuff online and have it shipped here, but that being said, there are a couple of specialty stores where I get my cheese and I think they have a decent lineup of French, Spanish, Italian and Australian cheese. I think I should take notes of these so I'll remember what the hell I was eating. Yeah, the moldier ones are tastier- except my wife and 5 year old thinks I'm crazy eating "stinky food". like what Wallace and Gromit has. Keep the information coming!

+1 on the manchego. Though in an unfortunate series of events, a slice of cave-aged manchego in olive oil was unfortunately thrown out before I had a taste of it.
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