A thread about CHEESE!

[OldeWolf]

I've always loved cheese of all kinds since long before I can remember. So, I'm making this thread so we can all tell about our CHEESE experiences and the kinds we like or wish we had the money to try.

So far, my favorite cheese is the 15 year old cheddar cheese as well as Applewood Smoked Cheddar cheese. *drools* I will add more once I come across them (ie. visit my food store :D)

What's y'all's favorite cheese?

(On side note: how in bloody hell does cheese makers create so many different tasting cheese from milk? I keep reading the labels and cant really find out what makes them all so different. Anyone mind explaining to me? Thankee!)

[ShivaX]

(On side note: how in bloody hell does cheese makers create so many different tasting cheese from milk? I keep reading the labels and cant really find out what makes them all so different. Anyone mind explaining to me? Thankee!)

Its all about the mold and bacteria they encourage to grow.

[iHap]

Blue cheese, and some salad. MMMMM!

[Sazime]

This. (http://en.wikipedia.org/wiki/Fromager_d%27Affinois) 60% milk fat for artery clogging loveliness.

[Scaryfaced]

Its all about the mold and bacteria they encourage to grow.

The taste also has alot to do with age. New cheese is normally soft and mild, stuff like Motzerella and baby swiss. It takes years to cultivate a good, sharp cheese.

On that note, Baby bell is my favorite cheese ever. There's nothing like eating a strange net full of wax coated cheese. Plus, the shells make for a great pacman impression.
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[KingGorilla]

Blue cheese, and some salad. MMMMM!

Melt that on a fillet or strip steak and you are in flavor country my man.

Cheese, like wine or beer, serves so well as a compliment to other things. A strong provolone for spicy italian meats, a mild Mozzarella for the delicate flavor of Iberian hams. Good sharp cheddar with some summer sausage. Havarti or American with ham or turkey. Strong swiss with corned beef.

[Lint of Death]

My favorite is easily goat cheese. All that cow stuff just can't compare.

[cawblen]

Anchor New Zealand Cheddar Cheese

http://www.omnibusdesign.ru/package/portfolio/anchor_cheese.jpg

That is all. :cool:

[KingGorilla]

My favorite is easily goat cheese. All that cow stuff just can't compare.

GAH!, Houw could I forget the perfection that is goat or sheep milk Parmesian? Or the Saganaki delights. I went to Greektown for lunch last weekend at the Golden Fleece(you must go there once in your life). If I am ever on death row you get me a Golden Fleece Gyro platter and a Saganaki appetizer.

[Scaryfaced]

GAH!, Houw could I forget the perfection that is goat or sheep milk Parmesian? Or the Saganaki delights. I went to Greektown for lunch last weekend at the Golden Fleece(you must go there once in your life). If I am ever on death row you get me a Golden Fleece Gyro platter and a Saganaki appetizer.

Dear God, I almost forgot about Saganaki. I've only had it once in my life, at a local Greek restraunt at the harbor a few years ago. I seriously have never tasted anything like it before it my life and I doubt I ever will. It's so good, it almost feels like a sin to eat it. Every bite, you struggle to stop yourself as there's no way alcohol enflamed cheese can be remotely good for you, but its worthless. There is no will power when it comes to Saganaki.
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[Stoke]

I'm pretty fond of Easy (http://i37.tinypic.com/15g57au.jpg). I find that it has the perfect texture for spreading on crackers as well as allowing you to create beautiful works of art on said crackers. Something I found lacking in the more "difficult" cheese varieties. It also has the added benefit of portability which can come in handy on long bus rides.

I'll leave now :D

[Raen]

Vintage Cheddar from Cheddar Valley. My dad goes down that way once or twice a year, and brings me some back. I've always liked strong flavours, and that stuff is so strong it feels like someone is actually injecting cheese directly into your tongue. Nothing beats the original I feel.

[rinichanraar]

I don't know very much about cheese, but I'm a big fan of cheddar and brie. In the past, I've had multiple "wine and cheese" parties for the purpose of getting sloshed and eating cheese.

(We've also had wine/cheese/sausage parties we like to call "Sausagefests." :D)

[Purple Santa]

Toe jam "cheeses"
http://i202.photobucket.com/albums/aa161/KaitlinJones22/feet.jpg

:eek:

[ShivaX]

Modern Marvels: Cheese is on History right now.

:D

[AbeLincoln]

Extra aged Gouda. Usually means a year or there abouts, often has a black wax coating as opposed to the traditional red or yellow. Sooooo tangy, I love it with pears or apples and a baguette...

[evilgoodwin]

A lot of places around here (fine dining places) have been on a real Gorgonzola kick. I am very happy about that because I love Gorgonzola. It's great in salads, pastas, and some of these places have even been making a butter-cream sauce with it for the steaks. Yay!

[Bad Buddha]

I like a good smoked cheddar with crackers. I also love a soft ripe Camembert with apple pie. I'm not too fond of the bleu cheeses, but our friends served a wonderful smooth Roquefort-style cheese at our Beaujolais tasting that was amazing! They also had a fine Wensleydale with cranberries!

http://img206.imageshack.us/img206/6263/wallacecheese7rw8.jpg

[OldeWolf]

Applewood smoked cheddar cheese
Drools...

http://idealcheese.com/images/products/detail/applewood.jpg

[astranoir]

On that note, Baby bell is my favorite cheese ever. There's nothing like eating a strange net full of wax coated cheese. Plus, the shells make for a great pacman impression.

I didn't know if I was the only one who pretended the shells were Pacman. Does that mean you prefer the yellow waxed ones? I normally eat the red waxed ones.

[pomeroy]

I like muenster.

[DangerousDaze]

http://i42.photobucket.com/albums/e304/Dangerousdaze/Cheeseshop.jpg

/Approves of this thread.

Fave cheese is smoked applewood. Mmmmmm.

[Inverarity]

Parmigiano reggiano is the greatest cheese ever - proper parm-reg, not that abomination sold as 'parmesan' in the US. Dense, granular, hugely nutritious, and delicious.

I don't think they can be imported into the US, but Euro cheese fans might be interested in Jean-Paul Hevin's cheese-filled chocolates:

http://www.jphevin.com/catalogue.php?id_produit=14&type=expediables&lang=en

I know they sound a little weird, but I've had them and they're amazing. The flavors are carefully assembled and the end result is a fantastic surprise. They're worth the money, especially if you need a unique dessert for foodie friends.

[QueQueg]

Cheese Roll Call

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[Vulture]

pepper jack cheese in a grilled cheese sandwich, or quesadilla

sharp chedder on a salty cracker

thick melted swiss on a burger

texas toast with cheese



i'm a simple man.

[roboninja]

Damn, I do love me some old, old cheddar (10+ years). The stuff is pricey, but so good. You know it is great when it is crunchy.

Blue Cheese is good, but I think I prefer Stilton when it comes to the "stinky" cheeses. :)

Goat cheese can be great, especially as a pizza topping (a pizza with Bacon, Chicken and Goat Cheese is like heaven, especially if the place offeres a cream base sauce).

I have had a great Havarti, it had both red and jalepno peppers in it, as well as chives. Quite tasty.

BTW, I just assumed everyone played Pacman with the Baby Bell wrappings. :D

[Psykoboy2]

Casu marzu

Yeah, look it up.

[biosc1]

Guinness Cheddar

http://www.dibruno.com/stores/dibruno/catalog/ir-4025.gif

If you like cheddar, you can't fail with this one.

[TheFlyingOrc]

Muenster thinly melted over pretty much anything.

I'm not a huge fan of Gouda, there's an aftertaste in the background I don't care for...

I've been hitting up the Cheese section about once every 2 weeks at my local Harris Teeter and buying one fun new cheese every time. The theme this week is, as I recall - "Goat Swiss with portobello".

Havarti is balls awesome on crackers.

[fitbabits]

Um, yeah... (http://www.cnn.com/video/#/video/us/2008/11/26/chittim.wa.cheese.deicing.king)

[Deunnero]

2 words - Jalepeno Havarti

[violent]

Guinness Cheddar

http://www.dibruno.com/stores/dibruno/catalog/ir-4025.gif

If you like cheddar, you can't fail with this one.

That is the most delicious looking picture I have ever seen.

[Bad Buddha]

Um, yeah... (http://www.cnn.com/video/#/video/us/2008/11/26/chittim.wa.cheese.deicing.king)

You're just jealous because they aren't doing that in Colorado!

Go Washington! :D

[n3rdXcore]

I'll be the first to admit I don't know too much about cheese, but I do have a few favorites. If I'm eating a sandwich that I'm going to throw in a panini press, I like provolone. It's soooo good when it's gets melty. If I'm having a cold sandwich, pepper jack is the way to go. And if I'm eating crackers, nothing beats Boursin (http://en.wikipedia.org/wiki/Boursin_(cheese)).

[Scaryfaced]

I didn't know if I was the only one who pretended the shells were Pacman. Does that mean you prefer the yellow waxed ones? I normally eat the red waxed ones.

The yellow ones? Now your just being rediculous.:D

The red is the only true baby bell. Throw in some Laughing Cow cubes and I'm in heaven.
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[OldeWolf]

Dare you guys to try this:

http://abovethefun.com/PICS/cheese/sir6.jpg

Casu marzu (http://abovethefun.com/index.php/Travel/Most-Expencive-Cheese.html)

[Everyone vs Dinosaurs]

https://www.westfoodsinc.com/specials/images/BLACK%20RIND%20CHEESE.jpg

Black cheese?

[Psykoboy2]

Casu marzu (http://abovethefun.com/index.php/Travel/Most-Expencive-Cheese.html)

Post number 27, my friend.

[OldeWolf]

Post number 27, my friend.

Aw bloody hell :p

Still, dare someone to try it :D

[Psykoboy2]

Dare them with caution.

[Zabyx]

http://img206.imageshack.us/img206/6263/wallacecheese7rw8.jpg

Hah, that's what I came into the thread to talk about. One of my favorites. I was watching something on Food Network, and the guy was talking about how Wallace and Gromit boosted their sales to an incredibly large extent.