June-9th-2003, 01:06 AM
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#1
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Lord of Herring
Join Date: May 2003
Location: In a Bunker
Posts: 81
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Cheese
Let's talk about cheese. All kinds. Yellow cheese, white cheese, English cheese, French cheese...let's make this a place where cheeses of all cultures can feel as one.
Feel the cheese love.
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June-9th-2003, 01:14 AM
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#2
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What heart?!
Join Date: Apr 2003
Location: Türkiye
Posts: 4,638
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Good plan T-Funk...I'm feelin' the cheese. :-)
Sheep feta, jarlsberg, asiago, cachkiovalle(sp?)...
...since we're talking hi-grade fromage let's not forget Burt Bacharach and Barry White.
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June-9th-2003, 01:15 AM
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#3
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Registered Loser
Join Date: Mar 2003
Location: The Altered State Of Drugafornia
Posts: 7,663
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I'm all about the cheese. I keep it real with some hard Vermont Cabot cheddar.
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June-9th-2003, 01:26 AM
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#4
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Lord of Herring
Join Date: May 2003
Location: In a Bunker
Posts: 81
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mmmmmmmmm...
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June-9th-2003, 01:42 AM
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#5
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Registered User
Join Date: Mar 2003
Posts: 4,331
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"What's wrong with Wensleydale?"
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June-9th-2003, 02:01 AM
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#6
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Lord of Herring
Join Date: May 2003
Location: In a Bunker
Posts: 81
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June-9th-2003, 02:30 AM
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#7
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Happy 50th, Alaska!
Join Date: Mar 2003
Location: Anchorage, Alaska
Posts: 16,985
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Thelonious Funk, your new avatar is definitely not cheesey. That's one of my very favorite solo piano recordings!
What a great thread topic!
Asiago, Parmesano Reggiano, Muenster, Blue Vein, Swiss, Feta, Cream Havarti, Mozzarella, Neufchatel, Gouda, Smoked Gouda, Cambazola and various Cheddars are among my favorites.
Here's an interesting, educational site:
http://www.cheese.com/
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June-9th-2003, 02:57 AM
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#8
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www.steveminkin.com
Join Date: Mar 2003
Location: Healdsburg, Sonoma County, California
Posts: 11,958
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GORGONZOLA
Used to be that one of the restaurants in town made a gorgonzola pizza -- now THAT was a pizza!
My wife occasionally cooks with gorgonzola, probably would do so more often if she or either of the kids liked it.
Last edited by Squaredancecalling Steve; June-9th-2003 at 02:59 AM.
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June-9th-2003, 07:42 AM
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#9
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poor folk's child
Join Date: Mar 2003
Location: Chicago
Posts: 12,178
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Taleggio is underrated!
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June-9th-2003, 08:26 AM
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#10
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Hartsell Cash, 1924-2006
Join Date: Mar 2003
Location: Durham, NC
Posts: 6,222
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Quote:
Originally posted by Squaredancecalling Steve
Used to be that one of the restaurants in town made a gorgonzola pizza -- now THAT was a pizza!
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I spent a semester studying in Rome, and there was a pizzeria which made pizza ai quattro formaggi *heavily* laden with gorgonzola...outta this world, brother. Great over gnocchi, too.
I'm also a big fan of Emmenthaler and the variants thereof. Gouda, Jarlsberg, good sharp Cheddar, too...
Mmmmmmmmmmmmmmmmm...
__________________
--
Tanager
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June-9th-2003, 08:33 AM
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#11
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poor folk's child
Join Date: Mar 2003
Location: Chicago
Posts: 12,178
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Quote:
Originally posted by Tanager
I spent a semester studying in Rome, and there was a pizzeria which made pizza ai quattro formaggi *heavily* laden with gorgonzola...outta this world, brother. Great over gnocchi, too.
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A pizza over gnocchi? Sounds great, but a bit like a pigout festival, brother.
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June-9th-2003, 09:43 AM
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#12
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Registered User
Join Date: Mar 2003
Location: Santa Monica, CA
Posts: 3,511
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Had a scrumptious cheese yesterday for the first time called Drunken Goat! Anybody here familiar with it?
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June-9th-2003, 09:58 AM
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#13
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************
Join Date: Mar 2003
Location: Manchester United States of America
Posts: 15,521
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Cheese. My weapon of choice.
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June-9th-2003, 10:19 AM
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#14
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Hartsell Cash, 1924-2006
Join Date: Mar 2003
Location: Durham, NC
Posts: 6,222
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Quote:
Originally posted by Uli
A pizza over gnocchi? Sounds great, but a bit like a pigout festival, brother.
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Okay, so it was less than clear what I meant. :P
(But that *does* sound good, if a bit starchy.)
__________________
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Tanager
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June-9th-2003, 10:53 AM
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#15
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Registered Eater
Join Date: Mar 2003
Location: Monroe, Connecticut and/or Newfane, Vermont
Posts: 5,725
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When I go to a restaurant I'll only eat a salad if it comes with the meal at no extra cost, otherwise I won't bother. IMO, the one thing that will elevate a boring salad to something a lot more appealing, something that I can work with, is the addition of gorgonzola or feta dressing. The power of cheese!...
Last edited by Jimmy Cantiello; June-9th-2003 at 10:56 AM.
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June-9th-2003, 11:02 AM
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#16
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colors outside the lines
Join Date: Mar 2003
Posts: 12,288
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Don't forget le gruyere.
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June-9th-2003, 11:11 AM
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#17
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poor folk's child
Join Date: Mar 2003
Location: Chicago
Posts: 12,178
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"Tilsiter" can be a bit of a bore, imho. And a hard name for exports. I worked for an add agency who had the Swiss Cheese Exporters Association among their accounts.
I came up with the name "Royalp" under which it's still sold in the US. Probably my only contribution to eternity.
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June-9th-2003, 11:20 AM
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#18
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The mouldiest of all figs
Join Date: Mar 2003
Location: Tustin, CA
Posts: 11,249
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Ah, cheese, a noble food, I am a cheeseoholic.
There are very few cheeses that I don't care for. A old sharp cheddar, a creamy gorgonzola, a pungent goat cheese, magnificent parmigiana reggiano, Oaxacan string sheese, manchego, runny camembert, zippy jalapeno jack, nutty greyere or a aged provalone will make me a happy guy.
And, being on the Dr. Adkins diet, I can eat the wonderful stuff 'til the cows (or sheep or goats) come home.
__________________
Stand clear of the doors
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June-9th-2003, 01:17 PM
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#19
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User
Join Date: Mar 2003
Location: Below the line
Posts: 9,884
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I am fortunate to live in a city with one of America's greatest cheese shops. Check out Formaggio Kitchen here. I once asked Ishan how it was that he got all these great raw milk cheeses in his store. Didn't they have to be at least 60 days old? I asked. "Well, some of them may be 59 days old," he said with a smile. He's the only cheesemonger I know of in the U.S. who has a cave and actually ages cheeses on the premises.
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June-9th-2003, 01:58 PM
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#20
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Lord of Herring
Join Date: May 2003
Location: In a Bunker
Posts: 81
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Quote:
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Ah, cheese, a noble food, I am a cheeseoholic.
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indeed.
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June-9th-2003, 04:43 PM
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#21
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Registered User
Join Date: Mar 2003
Location: Dallas, TX
Posts: 289
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I checked out the Formaggio Kitchen site, and it seems to be The Cheese Shop of Monty Python fame:
"Unlike the supermarket variety, artisanal cheeses vary with the seasons, so every cheese is not available all of the time. "
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June-9th-2003, 05:01 PM
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#22
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User
Join Date: Mar 2003
Location: Below the line
Posts: 9,884
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"Every cheese is not available all the time" does not equal "no cheeses are available at any time." Having now demonstrated a total lack of humor, I will say only that it is the American desire to have anything at any time that led to such monstrosities as "Brie" from Wisconsin in the first place.
Last edited by Dr Dave; June-9th-2003 at 05:03 PM.
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June-9th-2003, 05:08 PM
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#23
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Registered User
Join Date: Apr 2003
Posts: 22,222
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two goat cheeses from this California maker, Humboldt Fog and Midnight Moon, are the ones I find myself buying the most lately. great on crackers, or with prosciutto in a panini...
http://www.cypressgrovechevre.com/
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June-9th-2003, 05:11 PM
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#24
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Registered Loser
Join Date: Mar 2003
Location: The Altered State Of Drugafornia
Posts: 7,663
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Quote:
Originally posted by Jon Abbey
...Humboldt Fog ...
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I bet that makes a strong appetizer.
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June-9th-2003, 07:49 PM
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#25
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Lord of Herring
Join Date: May 2003
Location: In a Bunker
Posts: 81
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Just had a Boca burger with cheese. And it was good. Oh yeah.
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June-9th-2003, 08:35 PM
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#26
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Registered User
Join Date: Apr 2003
Posts: 5,939
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Humboldt fog?
I didn't think it anything to do with cheese........
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June-9th-2003, 09:20 PM
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#27
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Next year....
Join Date: Mar 2003
Location: The San Joaquin Valley, CA
Posts: 23,908
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Quote:
Originally posted by JBW
"What's wrong with Wensleydale?"
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The crackers, Gromit.
We forgot the crackers!
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June-9th-2003, 09:23 PM
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#28
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Next year....
Join Date: Mar 2003
Location: The San Joaquin Valley, CA
Posts: 23,908
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My favorites [in spite of my lactose intolerance]:
Sheep's Cheese
Aged Jack Cheese
Feta Cheese
Goat's Cheese
Gouda
Edam
Irish Cheddar
Swiss
Mozzeralla
[and, of course] Longhorn Cheddar
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June-9th-2003, 10:01 PM
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#29
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Registered User
Join Date: Mar 2003
Location: Metro NYC
Posts: 2,718
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Cheese! what a wonderful topic!!!
I spent the day yesterday at Jonathan White's new farm, Bobolink Dairy. (He used to own Egg Farm Dairy in Peekskill NY and made WONderful cheese...) now is back, in New Jersey this time with a farm and 20 cows and making MORE wonderful cheese!!!
There's a LOT of great cheese being made here in the good old USA... Some of my faves...
Point Reyes Blue, Capriole, Bobolink's Amram (yes, named for David), Rothkase Buttermilk Blue, Mozzarella Company's Goat Cheese wrapped in an Hoja Santa leaf, Mozzco's Queso Blanco with Epazote, Bel Paese's Asiago, Coach Farm's Herbed Goat Cheese.
Then, we can start with the FABULOUS cheeses of Renée Richard from Lyon... St. Marcellin, St. Marcellin, St. Marcellin!!!! I love it!
My favorite French cheeses are: (besides St. Marcellin) Reblochon, Comté, Roquefort, St. André, St. Nectaire, Banon, Picodon
Italian, Fontina Val d'Aosta, Tallegio, Gorgonzola (especially Dolce)
Can't forget about all those good Swiss and Swiss-style cheeses... especially Jarlsberg... my favorite "grocery store cheese." also love good Muenster
There's not much in the way of cheese that I don't like.
Just call me a mouse!
Last edited by hornplayer; June-9th-2003 at 10:08 PM.
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June-9th-2003, 10:35 PM
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#30
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User
Join Date: Mar 2003
Location: Below the line
Posts: 9,884
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Epoisse. 'nuf said!
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