Let's keep talking about cheese

oDD_LotS · Sep 29, 2008

This might be my favorite thread ever. My wife is from Montreal, where it was much easier to find and enjoy a good raw milk cheese than here in semi-rural West Virginia. I'll try (and love) almost any cheese...though I really love anything moldy, stinky, runny, and possibly slightly ammoneated. I've been trying lately to be more careful about only eating cheeses made from vegetable rennet, but it's hard to discern sometimes.

Piobaire · Jan 5, 2009

I got carried away, and made a rather nice order off igourmet.com, for the holidays. Here is what I scored:

Aged Mimolette
Agour with Espelette
Artisan Raw-Milk Manchego 1 Year
Beemster Vlaskaas
Bethmale
Boschetto al Tartufo Bianchetto - Select Cut
Bruder Basil
Busseto Sopressata Calabrese
Crumbly Lancashire
Dorset Drum English Farmhouse Cheddar
Duck Leg Confit
Mousse TruffÃ

e
Sliced Prosciutto
Ciappine Flatbread
Olio Carli Extra Virgin Olive Oil: Made only from the native Italian taggiasche olive, a smaller olive with tremendous flavor. This olive has hints of almond and a very fresh quality.
Grana Padano Stravecchio
Mountain Gorgonzola

I can't recommend this site enough. It is all great, but the real stand out, so far, is the Boschetto al Tartufo Bianchetto. Pieces of white truffle, a semi-soft, white cheese, with a very pronounced pungency to the taste. Incredible with vintage port.

Connemara · Jan 5, 2009

Pio, no wonder I've seen you complain about your weight.

My honest-to-goodness standy is aged Vermont cheddar. Love it on sandwiches, on some crackers, etc. There are other, more expensive cheeses I enjoy but they are truly a treat due to me being poor.

edmorel · Jan 5, 2009

Originally Posted by Connemara

Pio, no wonder I've seen you complain about your weight.

My honest-to-goodness standy is aged Vermont cheddar. Love it on sandwiches, on some crackers, etc. There are other, more expensive cheeses I enjoy but they are truly a treat due to me being poor.

+1, I'm a cheese simpleton and a very nice Vermont Cheddar hits the spot with me everytime as does a nice block of unpasturized Parmigano from the old country.

Connemara · Jan 5, 2009

Have you had New York cheddar? I generally do not like it. I think it's aged 6 mos. minimum as opposed to Vermont's 12 mos.

Oh, I should add: I hate, hate, hate yellow cheddar.

edmorel · Jan 5, 2009

Originally Posted by Connemara

Have you had New York cheddar? I generally do not like it. I think it's aged 6 mos. minimum as opposed to Vermont's 12 mos.

Oh, I should add: I hate, hate, hate yellow cheddar.

+1

Lucky Strike · Jan 5, 2009

...I want a helmet. I want a CHEESE helmet. I want a helmet filled with cheese, so that I can put it on ny head, and eat all day...

odoreater · Jan 5, 2009

There's a pizza joint close to my house that uses only buffalo mozzerella (i suck at spelling) on all their pizza. It's pretty good.

MilanoStyle · Jan 5, 2009

I used to dislike cheese, but I like all kinds of cheese now and as a result, I have gained few extra cheese around my belly.

kwilkinson · Jan 5, 2009

One of the assignments we got in a class today was to pick any cheese in the world we wanted, buy some, taste it, and write a report on it.

Any recommendations?

VKK3450 · Jan 5, 2009

Funny this thread came up again. I'm snacking on some Stilton, Applewood smoked cheddar and Manchego.

Got some Dutch cumin cheese in the fridge also

K

odoreater · Jan 5, 2009

Originally Posted by kwilkinson

One of the assignments we got in a class today was to pick any cheese in the world we wanted, buy some, taste it, and write a report on it.

Any recommendations?

The ruler of all cheeses: FETA (Bulgarian, not Greek).

kwilkinson · Jan 5, 2009

Originally Posted by odoreater

The ruler of all cheeses: FETA (Bulgarian, not Greek).

I love feta. I've never had Bulgarian, but I'll check it out.

feynmix · Jan 5, 2009

I love cheese, but damn some of the good stuff is expensive.

Piobaire · Jan 5, 2009

Originally Posted by kwilkinson

One of the assignments we got in a class today was to pick any cheese in the world we wanted, buy some, taste it, and write a report on it.

Any recommendations?

Here's a couple I'd recommend:

http://www.igourmet.com/shoppe/prodview.aspx?prod=1926

http://www.igourmet.com/shoppe/prodview.aspx?prod=222 <== let this sit in the fridge a month or more, do mature. It becomes sweeter and softer with age. Hunts, you might like this, given the juniper berries.

I could give more, but I bet these would be appreciated by your instructors.

Let's keep talking about cheese

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