| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 7:50:43 AM | Or does real cheese just taste better than that fake stuff? I know alot of you especially the youngers ones (I think it starts with fake mac and cheese from the box, and american cheese food) love those products, cheez whiz, whatever that one that comes out with a propellant, american cheese, con quesos in a jar, that stuff they pump onto "nachos" from the convenience store, etc.
And this has been talked about alot, but my question is simple. Haven't you tasted real cheese? Isn't a sharp cheddar or a baby swiss just wonderful? Love a good cheese platter?
Okay cheese lovers, what is you favorite cheese? Oh and if you can't stand real cheese say that too and why? | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 9:03:32 AM | | White cheddar, NY or Vermont. Sharp cheddar, swiss, baby swiss, havarti, parmesan, and alot of others. How are you Mr Smith, how is school? | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 9:18:04 AM | Always have a supply of cheese on hand ... comes in handy when you get the midnight munchies
Harvarti
Mozzarella
Farmers
Marble
Caerphilly
Rat Trap
Cheddar
Parmesan
Emmenthal
Swiss
Gouda
Greek Feta
Cheshire
Cornish Yarg
Double Gloucester | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 10:47:06 AM | ^^^ oh you should try nibbling on some English Stilton while sipping a glass of port...you may change your mind.
OT. Love the real thing. English and French cheeses in particular.
Cheddar, Cheshire. Double Gloucester, Lancashire, Leceister, Derby....all named after areas in England...
Brie, camembert, rocquefort, emmental....I know there are more french but the names escape me now.
Dutch Gouda is also very good. | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 1:07:26 PM |
Most of you know I make cheeses at home, so this subject is near and dear. Steve List:
Reggiano (King of Cheeses)
Camembert
Homemade Mozzarella and Mascarpone
Farmhouse Cheddar (I have Japser Hill in my fridge and it is excellent)
Blue Cheese (Maytag, Berkshire Cheese Company and Shropshire)
Monterrey Jack (easy to make but Neighborly Farms is a good brand)
Feta (there are Middle Eastern stores here that have dozens of varieties in barrels to choose from)
Queso Fresco, Asadero, Cotija, Oaxaca
Chevre
Paneer (my fondness for Indian food, goes good with a creamed spinach - recipe in the Indian thread)
Creamy Lancashire
Manchego
Pecorino Romano
Asiago
Cave Gruyere
Valencay (the pyramid shaped goat cheese rubbed with ash, soft and nutty and get better with age)
There are so many left off the list. I shop for cheeses at a few places, first is Whole Foods (cute cheese girl good selection and can sample everything - and Az there is one in Paradise Valley on Tatum Blvd!) and second is the local phenomenon called Central Market (greatest selection but not as knowledgeable and hard to sample).
Anyone care to 'create' a cheese board? Perhaps a selection of four or five that compliment each other, and perhaps what wine you might serve as a pairing? I am seeing these more and more when I go out to 'better' restaurants and bars. Very nice touch, and they have unusual selections that are priced generally less than $15 for a 5 selection with nice breads and crackers.
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Enryk
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Joined: 12/15/2005
Msg: 10 | |
| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 4:09:18 PM | 1. Brie,
2. Dutch Leyden cheese with cummin seeds
3. Gouda
4. Feta
5. Oaxaca
...Im not friend of the ones with green or blue bits.
OK my sin goes here... Philadelphia cheese on a toast with Worcestershire Sauce... I know, it is like 0.01% cheese but it is tasty junk food... | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 5:27:04 PM | AZ, school is going ok...busy as hell. Taking 9 credits and working overtime, too. Still managing to cook. :)
OT: as far as parmesan goes...the stuff in the green canister should be banned.
Grate it fresh!!!! It's like day and night, the difference. | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 5:29:30 PM | | In my book nothing beats a real sharp, crumbly cheddar. Except maybe fresh cheese curds, when they are squeaky they are the best. Oh and I am found a salsa cheese at a local cheese factory that is quite tasty. Real cheese just makes life better. | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 6:24:50 PM | | I have not tried nor seen a brie en crochete, but have enjoyed brie en croute. I had some at a party during Christmas that had caramel and walnuts, too! OMFG. | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 6:31:09 PM | touche, mon cher!
now i'm smiling hugely AND and lmao,
just picturing cheese wrapped all beautifully en crochet,
or lace or fishnet or oh, anything but cheesecloth, thanks, sweetie!
of COURSE that's what i MEANT, but please note i won't change/edit
even if i DO have time to do so!
i'm just me, but i'm all me; baby! | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 7:48:00 PM | | Ahhhhh! I would actually consider taking a life for Cambozola! Add wine and fresh fruit. Oh, and a girl that doesn't say, "Ewwww! This smells funny!" to anything but the afore mentioned Cheezwhiz. Sorry, gub'ment cheez doesn't count as cheese! | |
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| Am I wrong? What is your favorite cheese?
Posted: 1/18/2006 8:42:37 PM | | I like the bleu cheese family. Cooks real well [melts] in all applications and is hearty. It blends nicely too for dressings and cold sauces. | |
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Enryk
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Joined: 12/15/2005
Msg: 24 | |
| Am I wrong? What is your favorite cheese?
Posted: 1/19/2006 3:15:21 AM | Ah there you go, save money in the wine.
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Vintage or vile, wine is all the same after cheese
19 January 2006
From New Scientist Print Edition
NEXT time you are organising a cheese and wine party, don't waste your money on quality wine. Cheese masks the subtle flavours that mark out a good wine, so your guests won't be able to tell that you are serving them cheap stuff.
Bernice Madrigal-Galan and Hildegarde Heymann of the University of California, Davis, presented trained wine tasters with cheap and expensive versions of four different varieties of wine. The tasters evaluated the strength of various flavours and aromas in each wine both alone and when preceded by eight different cheeses.
They found that cheese suppressed just about everything, including berry and oak flavours, sourness and astringency. Only butter aroma was enhanced by cheese, and that is probably because cheese itself contains the molecule responsible for a buttery wine aroma, Heymann says. Strong cheeses suppressed flavours more than milder cheeses, but flavours of all wines were suppressed. In other words, there are no magical wine and cheese pairings.
Heymann suggests that proteins in the cheese may bind to flavour molecules in the wine, or that fat from the cheese may coat the mouth, deadening the tasters' perception of the wines' flavours. The paper will appear online in March in the American Journal of Enology and Viticulture.
From issue 2535 of New Scientist magazine, 19 January 2006, page 16 | |
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MsLily
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Joined: 12/2/2005
Msg: 25 | |
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