| Am I wrong? What is your favorite cheese?
Posted: 2/12/2006 11:22:25 AM | mmm, cheese
We are blessed around here there are several specialist cheese shops, including one from tv chef Anna Olson and another from the former head chef of Hillebrand ( Niagara is a foodie heaven)
I've had cheese plates with 10 diff cheeses on, and some good pear/apple/grapes, much prefer to sweeter desserts
Check out Le Dournier ( Quebec version of Mourbier, with a vegetable ash layer), 2004 canadian cheese of the year, I think
Brie de Meaux
St Andre
Applewood
Cheshire
Wensleydale
Sir Laurier
Pont L'eveque
I once sailed back from Cherbourg with a full brie on board, on the train ride home from the harbour we had to sit a few carriages away, lol | |
|
| Am I wrong? What is your favorite cheese?
Posted: 2/12/2006 7:59:48 PM | Cream cheese is the easiest to make.......all you really have to do is buy a 2 liter of buttermilk, open it, cover the spout, and let it sit for 3-4 days on your countertop.
After that you separate the whey, and put the curd into a cheesecloth bag to drain, leave it in the fridge or a cool place to drain for a couple days, then you have yourself a wicked good amount of real cream cheese to enjoy :)
Anywho, my favorite is Extra sharp cheddar,
not really a fan of the soft mouldy cheeses, although I have tasted a few wonderful camaberts, and hermelin in my day.
Love Parmasan (its pretty much my diet), gouda, sometimes do the english stilton/port deal.
One cheese I have not put to favor though, is called Olomoucky Syrrecky..........A czech cheese, Extremely pungent (I can only eat is with a clothes pin on my schnozz), and its so strong, that it can't be eaten straight, it has to be mixed with double the amount in butter, in order to take the edge off.
Quite honestly, I have taken up the art of home cheese making though............and I love it, I am working on a gouda, mozzarella, and a parmesan right now, if I had more stuff, I would make a yellow cheddar as well, but hey, 3 at a time :)
Love the fact that I am only eating the real stuff, and I will never go back to the processed stuff.
Cheers
Groovyness | |
|
| |
| Am I wrong? What is your favorite cheese?
Posted: 2/15/2006 1:52:57 PM | My favorite cheese, far and away, is a good mature Welsh cheddar. Irish or English will do in a pinch, but I have not found one from the Americas that combines that level of sharpness with enough creaminess - one or the other, but I can't seem to find them combined!
I like most of the medium to hard cheeses, with a particular weakness for Italian cheeses, but (I know, heresy!) I don't like brie at /all/. Some of the blues are very nice. I've yet to meet a goat cheese I didn't like, but I'll admit my experience with those is rather limited.
Personally, I like to take some small portabellas and put a little bit of fresh basil and oregano in the cup, then a slice of a nice ripe roma, and a thin layer of herbed chevre over the top, cook at about 400 for 10 minutes and then broil until the cheese just begins to go golden on the top. Sooooo good. | |
|
| |
| Am I wrong? What is your favorite cheese?
Posted: 2/17/2006 4:40:24 PM | Oh..oh...and some really good locally made buffalo mozzerella! With some big ol' juicy beefsteak or roma tomatoes fresh off the vine...oh, and some great balsamic drizzled on top! Now I'm REALLY going to the store!  | |
|
| Am I wrong? What is your favorite cheese?
Posted: 2/18/2006 3:31:25 PM | | I could live on tomato abd nozz with a few springs of something fresh and tasty. Good call, and the balsamic is a great touch. Also like it with a sprinkling of fluer de sel. | |
|
| Am I wrong? What is your favorite cheese?
Posted: 2/20/2006 8:24:21 AM | abd nozz... what the... My spell check did not kick in. Obviously that is 'and mozz' and 'fleur de sel'.
I had a few emails asking what 'fleur de sel' was.
Fleur de Sel is harvested by hand off the village of Guerande in Brittany in July and August, when the sea is calm and the weather conditions are just right. It is a lovely salt, but only the extravagant use it for cooking. Most people use it as a condiment and sprinkle a pinch here and there in places where the salt will shine and its distinctive flavor and texture will be appreciated. Fresh bread with unsalted butter and a sprinkle of Fleur de Sel is a favorite use.
It’s per-pound price is a little over $20, but it is sold in small quantities that won’t require a second mortgage. Apparently there are fraudulent fleurs flooding the market these days, so you may stumble upon a bargain price, but it might not be the real thing. Buy from a reputable source and you will be OK. Williams Sonoma carries this and other nice salts. Try a smoked salt sometime.
| |
|
| Am I wrong? What is your favorite cheese?
Posted: 2/20/2006 11:25:13 AM | Dallas, that fleur de sel sounds delicious on a nice piece of crusty bread with olive oil and tomatoes(homegrown!), just like my maltese friend's mom used to give me......yummmmm.
Oh and if you can get it and if you like a semi soft ripened cheese....quebec OKA cheese is real good, it's kinda nutty and fruity....mmm yum.
Speaking of smoked cheese....I just had a great maple smoked cheddar that was scrumptious. I live close to some of the best cheese shops in TO and it is rare when I walk out of the store without a smoked variety.
Change the cheese, change the flavour(love the concept of that ad!)  | |
|
| |
shybee
|
Joined: 11/18/2006
Msg: 61 | |
| |
| |
late™
|
Joined: 1/9/2005
Msg: 63 | |
| Am I wrong? What is your favorite cheese?
Posted: 12/8/2006 11:55:29 AM | I like a lot of different kinds, but my fave is probably brie.....
Camenbert, Havarti, Colby, Gouda, Edam, Provelone, Marble, Montery Jack, Chedder, Oka, Jarlsberg, Gjetost, St. Albert curds, Romano, Parmesan...
Praise Cheeses!!
Don't like Bleu though.
A few years ago at my aunt's house in Regina, a friend of her's niece was there visiting from the U.S.. There was an amazing layout of cheese most of the ones I listed were present. Excellent crackers, melba toast, viking bread and lefse.
....lefse, ...if you've never had lefse, you haven't lived.
Anyway, this girl, probably about 20, 21 was looking at the cheese tray, cracker in hand trying to decide, ...she finally turned to my aunt and asked, "Don't you have any, ....real cheese, like Velveeta?"
 | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/8/2006 12:39:23 PM | 1. Romano (the real one made from goat's milk)
2. Asiago
3. Swiss
4. Cheddar
5. Parmesan
6. Provolone
That about covers my favorites. Can't stand the fake crap.
Assalaamu alaikum and happy holidays,
Michael | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/8/2006 12:45:07 PM | | Anyone try Appenzeller from Switzerland? Very tasty... but stinks like hell, especially when melted. And the only cheese I can't eat is traditional swiss... LOL. | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/8/2006 3:59:49 PM | | I hate fake cheese... gross me out! I even hate those Kraft cheese slices individually wrapped in plastic. Yuck!! My faves are: spiced Dutch Gouda (has to be the imported one from the Netherlands); Havarti; Brie; and Feta. | |
|
LisaER
|
Joined: 9/27/2006
Msg: 67 | |
| |
| Am I wrong? What is your favorite cheese?
Posted: 12/9/2006 9:50:28 AM | Farmer's cheese has to be one of my favorites. Smooth, tasty and what's great is it's "very" low in fat compared to most others.
Co-Jack is also a favorite along with
Brie
Horseradish cheese.. "mmmmm" fresh from Wisconsin
When eating a salad, most of the time I prefer a little dry blue cheese mixed sparingly with a nice red french dressing. Now I'm getting hungry. lol
Old family favorite: Cottage cheese.. love it on salad or side.. but not on thighs or any other body part  | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/10/2006 6:31:58 AM | | Would not say I am a cheese connaisseur but I really enjoy fresh Swiss, Havarti and Old Cheddar. Also love Feta Cheese and Fresh Grated Parmesan. As for the fake stuff, love Kraft Singles for my grilled cheese! | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/10/2006 7:03:57 AM | kraft singles aren't cheese, are they?
I love a good blue chz and sharp cheddars and regianno. Heck, baby swiss, jack, port wine chz balls during any sit down. | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/10/2006 10:18:26 AM | | any type of provolone, mozzarella,the fresh mozz balls in oil, parmasean,feta, pecorino romano RICOTTA and munster ( i think i spelled that wrong) lol and the port wine cheese is one of my new favs mmmmm | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/10/2006 12:41:36 PM | | You can't go wrong with a strong Jalapeno Havarti with a nice glass of wine to go with it. Also, if you're from eastern Canada, cheese curds are pretty popular. | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/10/2006 6:59:49 PM | cheddar is my fav. extra sharp yellow or white. this time of the year i always treat myself to a large tub of Maclarens sharp. yum on toast.
i really like a nice gouda, swiss, brie, emmantal, even a nice bleu. i love those little cheeses in wax... gueverye? can't remember how to spell it.
depends on what i'm cooking too. hard to find nice imported feta for greek salad.
my mouth is watering. gotta go see what i have in the frige. | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/11/2006 10:13:26 AM | have to ask.. what is cheezewiz and velveeta?
as i'm scottish a nice strong scottch chedder like lockerbie mature is my everyday cheese, but also like brie, camanbert, jarslberg, and most other cheddars but not blue cheese or stilton. | |
|
| Am I wrong? What is your favorite cheese?
Posted: 12/11/2006 10:37:00 AM | Velveeta is a brandname of processed cheese first made in 1918 by Swiss immigrant Emil Frey of the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company, and was sold to Kraft Foods in 1927. Velveeta features a soft, rubbery texture, a distinctive taste that advertisers questionably compare to cheddar cheese, and is noted for its easy melting. Others compare the taste to American cheese or Cheez Whiz. Velveeta is made in part of whey, a by-product of cheese-making, and bears the same relationship to normal cheese that malt liquor does to beer. Velveeta is classified by the United States Food and Drug Administration as pasteurized process cheese spread (see processed cheese). Velveeta does not need to be refrigerated until it is opened.
Velveeta is currently sold in the United States, Canada, Hong Kong, and Germany ("Velveta"). At one time it was also sold in the United Kingdom and Australia.
Cheez Whiz is a thick processed cheese sauce or spread introduced by Kraft Foods in 1952. The bright, yellow, viscous liquid usually comes in a glass jar, and is used as a topping for corn chips, hot dogs, cheesesteaks, and other foods. It is marketed in the United States, Canada, and the Philippines. Cheez Whiz can also be used as a spread on crackers.
Cheez Whiz is one of a number of "processed cheese foods", a category including similar products like Velveeta and some types of individually-wrapped cheese slices. These products contain regular cheese that has been reprocessed along with additional ingredients such as emulsifiers and stabilizing agents, such as xanthan gum or carrageenan. These products derive their tanginess and flavor from additional ingredients such as citric acid and flavoring compounds. Annatto is used for coloring.
The product has been sold in a narrow jar that tapered towards the base when sold as a spread. When Cheese Whiz is advertised as a dip or a sauce the jars are larger and more of a squat cylindrical shape.
Products include:
* Cheez Whiz
* Cheez Whiz Light
* Salsa Con Queso
Cheez Whiz can also be found in Handi Snacks as Ritz Cheez Whiz 'n' Crackers in Canada.
Cheez Whiz has been reformulated in the early 21st Century. Both a new, wider, jar and a changed formula that allows dipping straight from the jar; this new formulation applies to the Cheez Whiz Light 15.5 oz and the Original Big Cheese 15 oz packages.
Cheez Whiz is traditionally used in Philadelphia Cheesesteaks, although other cheeses can also be used. In Philly cheesesteak restaurants, menus often offer a choice between provolone, American, and "Whiz". "Whiz," however, is the recommended cheese by the doyens of the South Philadelphia cheesesteak restaurants (Pat's and Geno's), with the default order being "Whiz, Wit" ... translation: cheez whiz, with (pronounced 'wid' or 'wit') fried onions.
Found this blurb on Kraft's site explaining how, when and why both were introduced to the market - has pictures so you can get an idea of what they are.
http://164.109.46.215/100/innovations/kraftcheese.html | |
|
Home
login 
