Not signed in (Sign In)
This discussion has been inactive for longer than 5 days, and doesn't want to be resurrected.
  1.  (1995.1)
    Okay, there are some luxury staples I keep around the house, some of which have been discussed here; Beer and bacon. I keep another great thing around and it's always easy to finds ones I've never tried.

    Cheese! Oh, how I love it in all forms. The two I've been sampling right now are English Cheddar and a brand called Parrano.

    So what cheese do you like? Any recipes would be welcome, too!
    •  
      CommentAuthorphil.lunt
    • CommentTimeApr 26th 2008
     (1995.2)
    Maasdam... in my youth it was damn good hangover recovery emergency fuel tank filler fuel....
  2.  (1995.3)
    Waitrose did a marvellous Stilton a couple of years ago at Christmas. Amazing stuff, took the roof of your mouth off.

    Really strong Cheddar is godlike... also, my parents found an insanely strong sheep's cheese (think it was called something like Scary Mary) which was just heavenly.

    Proper French Roquefort is fantastic, doesn't travel well though.
    • CommentAuthorcjtremlett
    • CommentTimeApr 26th 2008
     (1995.4)
    Aged cheddar on its own. Havarti, particularly with dill. Colby or Colby/Jack for cooking. Goat cheese.

    Hickory Nut Muenster from Union Star Dairy in Zittau, Wisconsin.
    •  
      CommentAuthorphil.lunt
    • CommentTimeApr 26th 2008
     (1995.5)
    @ JonCarpenter - I think I know the Stilton you're talking about, certainly kicked ass..... they also do a pretty decent, generic, "Smoked Bavarian"...
  3.  (1995.6)
    Awesome thread, but I have little to add other than Japan is not a good place for cheese. I wanted some bitter stuff to go with the inevitably sweet apples that you get over here, but I came up short.
    •  
      CommentAuthorjimdedieu
    • CommentTimeApr 26th 2008 edited
     (1995.7)
    I still haven't found a (excuse my being french) proper cheese I didn't madly fall in love with.
    Comté, Tomme de Savoie, Camembert, Roquefort, Munster... I have probably had a taste of about thirty different kinds of French cheese.

    It's a little bit like looking up at the stars in the sky. You keep discovering new ones every night and yet you've never, ever, known one to be less than magnificent.
    •  
      CommentAuthorAlastair
    • CommentTimeApr 26th 2008
     (1995.8)
    old smokey! i can't remember the producers but its wax coated and amazing... i can decimate a whole one in an eve with some good crackers.... mmmmmm
    •  
      CommentAuthorbrittanica
    • CommentTimeApr 26th 2008
     (1995.9)
    i don't really do a lot of exploration into the world of cheese, but i love gruyère. wonderful sandwich cheese.
    •  
      CommentAuthoriangil
    • CommentTimeApr 26th 2008
     (1995.10)
    Manchego! An amazing Spanish sheep's cheese.

    A wedge of manchego, some crackers, and Jamón de Jabugo...a pricey but perfect Spanish snack.
  4.  (1995.11)
    @Magicsword

    I am really, really sorry cheese is not available to you.:(

    Since you mention it, I'm not aware of cows or goats depicted in any stories I've read or movies I've seen from Japan...
  5.  (1995.12)
    I was searching for a picture of Mei and the goat from My Neighbor Totoro but came across this instead, and now I'm off looking for a fansub-

    Arashi no Yoru Ni

    I used to be able to hold one thought in my head for over 10 seconds at a pop but then the internet happened.

    -edit- Found it! I'm not up on the forum policy on fansub links is, so just google up Ayu Anime if you're interested.
    •  
      CommentAuthorJoe Paoli
    • CommentTimeApr 27th 2008
     (1995.13)
    I love cheese in all forms, except for individually plastic-wrapped slices kind. And even though I'm a big fan of sharp and exotic cheeses - like the unforgettable blue-veined runny spreadable stuff I had in Sicily with salami and bread that one time - I'm also a fan of many lowbrow products that aren't even technically cheese, like those spreads that say 'cold pack cheese food' on them. Though I'm not a big fan of the unnecessary addition of the color orange to any cheese.

    This of course began in childhood with good old American cheese in all of its mild goodness. I lived in Toronto for four years some time ago, and hunted for it once. I was told "Ah, yes, we have that here, but it's called Cheddar." I respectfully told her she was mistaken. I do wonder if there's any country outside the US that stocks American cheese, and if so if they decided after the invasion of Iraq to name it 'freedom cheese' or some such.
    • CommentAuthormunin218
    • CommentTimeApr 27th 2008
     (1995.14)
    There's a *really* good local cheddar thats hard to get a hold of.....its made in Frankenmuth. YUM.....

    But any extra sharp cheddar with wheat crackers is lovely in my book.....
  6.  (1995.15)
    Godminster.

    There is no other.
  7.  (1995.16)
    Godminster looks damn good but above my pay packet. I'll have to stick to whichever extra mature cheddar takes my fancy in Waitrose for now. As long as it has lots of big flavour it's all good.
    •  
      CommentAuthorCCosker
    • CommentTimeApr 27th 2008 edited
     (1995.17)
    My favorite--and I've only found it in two stores in the US--is Wensleydale. Plain, without the silly cranberries. I think you can only get it at Murray's cheese shop in the Village here in the city. Goes great with a fruity wine.
  8.  (1995.18)
    Pepper Jack is the supreme alpha and omega of all things dairy.
    http://en.wikipedia.org/wiki/Pepper_jack_cheese
    I swear, none of the pictures I looked up could do it justice.
    • CommentAuthordaz
    • CommentTimeApr 27th 2008
     (1995.19)
    Haloumi. Raw or fried on a BBQ. I sometimes dream of leaving work and becoming a cheesemaker. Or a mushroom farmer.
  9.  (1995.20)
    @daz

    I actually tried to find a book on cheesemaking some years ago. Everyone looked at me like I was crazy and apparently there wasn't a book to be had on the subject. Haven't looked lately for a book or on the interwub, though.

This discussion has been inactive for longer than 5 days, and doesn't want to be resurrected.