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| Am I wrong? What is your favorite cheese?
Posted: 2/17/2007 7:56:17 AM | My favourites......
St Agur (French blue cheese)
Very mature cheddar
Aged Camembert
Roquefort (French blue cheese)
Cornish Yarg (English regional cheese wrapped in nettle leaves)
Sharp Lancashire
Parmesan (solid - not the grated stuff)
Gruyere
Gjetost (Scandanavian cheese)
Reading this thread I am pleased I live in Europe :) | |
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| Am I wrong? What is your favorite cheese?
Posted: 2/17/2007 9:12:00 AM | I love real cheese anyday, i only tolerate the fake stuff. Though some of it isn't too bad.
I tend to spend about $50 on cheese a month. lol But i'm getting 10 year old chedder, 7 year old goats cheese. God i need some cheese :P I haven't bought any since i moved from Hamilton to Toronto. Need to find a good supplier. | |
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| Am I wrong? What is your favorite cheese?
Posted: 2/17/2007 9:12:10 AM | I love real cheese anyday, i only tolerate the fake stuff. Though some of it isn't too bad.
I tend to spend about $50 on cheese a month. lol But i'm getting 10 year old chedder, 7 year old goats cheese. God i need some cheese :P I haven't bought any since i moved from Hamilton to Toronto. Need to find a good supplier. | |
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stavlo
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Joined: 7/20/2006
Msg: 132 | |
| Am I wrong? What is your favorite cheese?
Posted: 2/17/2007 9:43:29 AM | My fav cheese is Colby, fallowed by colby jack, and then pepper jack.
I do eat Mac n' cheese, and some times have the conveniece store store stuff, but that is still rare. | |
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| Am I wrong? What is your favorite cheese?
Posted: 2/17/2007 1:52:02 PM | St Agur
Halloumi
Mature cheddar
Buffalo mozarella
Brie
Camembert
Parmesan
Pecorino
Stilton
There are more, like most cheeses in fact, but these are faves.
Best thing with cheese is pepper jelly... Scotch bonnet, capsicum jelly, made with white wine vinegar and sugar. Glass of red wine... perfect! | |
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| Am I wrong? What is your favorite cheese?
Posted: 4/28/2009 4:16:30 PM | Definitely smoked Gouda would be at the top.
But ordinary Gouda is great too.
Gruyere is okay, but cost way to much and I usually substitute Monterrey Jack in it's place, but that's only for Fondues...
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| Am I wrong? What is your favorite cheese?
Posted: 4/28/2009 4:46:19 PM | I prefer cream cheese with pepper jelly. I make jelly with red, orange, or yellow sweet peppers.
Pepper Jelly
4 chopped red peppers
6 or 8 hot peppers of your choice
5 cups white sugar
1/4 cup white vinegar
1 package liquid pectin
Instructions
Place peppers in a food processor and purée.
Combine puréed peppers, sugar and vinegar in a large stainless-steel pot. Bring to a boil, stirring constantly - then add pectin and simmer over medium heat until thickened - stirring from time to time.
Bottle the usual way.
Makes about 6 cups | |
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| Am I wrong? What is your favorite cheese?
Posted: 4/28/2009 8:10:32 PM | I love cheese, of course, if I didn't I couldn't have a favorite!
Extra sharp cheddar (seems to win hands-down)
baby swiss
provolone
Havarti
longhorn cheddar
Mozzarella (fresh and the other kind)
Muenster
for salads & olives, feta, bleu or goat cheese
swiss fondue
also like Brie, Camembert, cream cheese, gouda, and SO many more I've probably never even tried, they are like wines, to be tasted, savored and experimented with (with wine of course).
Need to learn more about Stiltons, etc. | |
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| Am I wrong? What is your favorite cheese?
Posted: 4/28/2009 8:53:22 PM | | I am a definite lover of cheese. Havarti, preferably with dill, is my all time favorite. And, I like Swiss cheese too......about the only one I can't eat is Bleu Cheese or anything with BC in it....not for me! And, Feta because I like Greek food too. | |
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| Am I wrong? What is your favorite cheese?
Posted: 4/29/2009 4:28:06 PM | Extra Sharp.... A definite staple
Swiss? nah, I think that it's akin to plastic.. lol
Provolone and Muenster are great sandwich cheeses...
Gouda wins and smoked Gouda wins hands down.
Brie for me, doesn't have a strong enough flavor for my tastes. Probably why I like Extra sharp Cheddar so much...
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| Am I wrong? What is your favorite cheese?
Posted: 4/29/2009 7:57:50 PM | BRIE
GOUDA
SHARP CHEDDAR WITH HORSERADISH
Don't forget the red wine, crackers, fruit, music and a good man.
Does it get any better than this...YOU BET...
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| Am I wrong? What is your favorite cheese?
Posted: 4/29/2009 8:08:10 PM | | when milk is brought up to the pastuerizing temp...the protein needed to set up the curd is altered...in order to get this milk protein back up to snuff is to add calcium chloride...there are also enzymes that can added to bolster the flavor of the cheese too...both products are naturally occuring so you need'nt worry about any unnatural product in the cheese...needless to say...the best way to make cheese is to use milk straight from the cow...easier said than done in canada tho | |
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| Am I wrong? What is your favorite cheese?
Posted: 4/29/2009 8:35:10 PM | Don't let the SAGES get in the way of the cows...you may never leave a more beautiful green pasture as they will remind you... the cows move slowly giving you their milk...filled with riches forever to nourish our souls... | |
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| Am I wrong? What is your favorite cheese?
Posted: 5/2/2009 9:06:17 AM | Provolone - good on pizza
Mozzarella - also good on pizza, and pasta
Muenster- best cheese I have found for grilled cheese
but Extra Sharp for crackers, pepperoni, and pickle sandwiches (crackers, rather then bread. | |
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| Am I wrong? What is your favorite cheese?
Posted: 5/2/2009 8:26:52 PM | Real stuff.
Chevre, Manchego and St. Marcelin
I've experienced a lot of things in my life, good and bad... but maybe never the real cheese (and wine). Bring it on! 
Well, I can safely say, my favorite cheese is not the BIG cheese (no offense boss heh heh)
So many cheeses, so little time. | |
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| Am I wrong? What is your favorite cheese?
Posted: 5/2/2009 9:05:01 PM | My faves for cooking:
gruyere (indespensable for a good mornay sauce)
peccorino romano
5 county cheddar (makes a great pimento cheese)
eating:
Mozarella
mild cheddar
Stilton
goat cheese from a local farmer... Best cheese I think I have ever had. Didn't have that musky undertone.
Any goat cheese with a little clover or sourwood honey added to cover up that musky tone.
Kefir was a fun little experiment. Haven't been able to do much with that one though. Chef threw my seed out. 
I don't like the "funky" cheeses. I got ambushed once by a chef I worked for. Don't know what kind it was. It was something Italian and so soft it almost poured out of the wax when he cut it (That's right- soft and waxed). I have flashbacks about that now ;-)
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 :)
That's almost exactly the recipe in Larousse Gastronomique for fromage a la pie. Did that once and diced it and tossed it in a dry skillet briefly until it picked up a little color, chilled and added heavy cream as a binder and served it with port poached pears once. Nice. | |
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