Thread: Cheese!!!

only Gruyere, Emmental... and now and then a bit of Brie....

No cheap cheeses for moi,thank you very much.

Cream cheese with herbs and spices (never sweet), mozzarella, cheddar, feta, smoked mozzarella, cottage with pepper and green olives.

When I was pregnant I'd buy a braid of smoked mozzarella and eat it on the way home from the grocery store.

Gouda! Mmmm...

Smoked Gouda, Mozzarella, Swiss.....

I dice Mozzarella for a scallop dish that I cook with Pine nuts, tomatoes and Orzo.

Another dish is sliced native tomatoes, fresh Mozzarella and fresh garden grown basil.

fontina
....

Originally Posted by Andalublue

Mmmm. Cheeeeese!

Top 3 cheeses:

Mature Blue Stilton - glass of good port obligatory.
White, crumbly, honeyed Lancashire - with home-made onion chutney
Stinky, creamy Époisse. If it doesn't stink don't eat it.

Andy, you wanna try this, if you like Stilton

The Cornish Cheese Co - Award-winning, delicious farmhouse blue cheese

Paul

Originally Posted by gunner

Andy, you wanna try this, if you like Stilton

The Cornish Cheese Co - Award-winning, delicious farmhouse blue cheese

Paul

blue cheese is amazing,yet most people wont eat it except as a salad dressing,and they especially wont eat it once they realize its pretty much moldy cheese.

the cheese in the link looks tasty.

Originally Posted by Helix

my go to cheese is Swiss, but i've been experimenting with different types, including some of the more fragrant kinds. some are interesting, but i can't say that i'm at the point where i actually crave some of the more pungent. it's just kind of fun to know that i sampled them.

i'll try about any variety once. however, no maggot cheese, thanks.

have been thinking about this lately, so if anyone has suggestions, i'm interested. particularly with wine pairings.

Re: wine and cheese, a good port, Madeira or oloroso sherry goes brilliantly with all cheeses at the end of a meal. Personally, and it ALL a matter of taste, I don''t think dry white wines are a good accompaniment to cheese. The acids in the two fight one another and the flavours don't combine, they detract from one another.

Originally Posted by gunner

Andy, you wanna try this, if you like Stilton

The Cornish Cheese Co - Award-winning, delicious farmhouse blue cheese

Paul

I'd love to, if I could get it. I think it's very interesting the way in which Cornwall and Lincolnshire have turned themselves into major cheese producing regions in recent years. I'm not as familiar with Cornish cheese as I am Lincolnshire, but those I've had have been terrific. Here's a Lincolnshire cheesemaker you should check out too. The Cote Hill Blue is outstanding.

Stockist and shops that sell Cote Hill Lincolnshire Cheese

Originally Posted by beerftw

blue cheese is amazing,yet most people wont eat it except as a salad dressing,and they especially wont eat it once they realize its pretty much moldy cheese.

the cheese in the link looks tasty.

I guess blue cheese is an acquired taste, the same goes for some of the stinkier soft cheeses, like the Époisse I listed. That earthy, slighlty mouldy smell and the sharp flavour takes some getting used to. I've no problem with eating mould. I like mshrooms, and that's fungi too. Of course we eat yeast mould every day in bread.