Cheese!

I

Ilovetoolsteel

Joined
Jul 28, 2003
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I was reading the steak thread someone mentioned a brand of Bleu cheese and it got me thinking about this great cheddar I had a while back. I was at costco and they have a pretty good selection of cheeses for a mega discount bulk store. They had this english cheddar, the brand name was Coastal. A nice hard dry cheddar, nice sharp savory flavor with a little sweetness in the aftertaste.

tell us about your favorite cheeses!

BTW I'm not a cheese snob, I like velveeta too!
 
Cheddar cheese is one that becomes entirely different when aged 1 to 4 years .A 3-6 month one I don't even call cheddar.On aging the cheese it develops far more flavour and more complex flavour.I've had the best 4 year old from Cheddar England ,a wonderful thing !! One thing about aged cheese , when you cook with it the flavour holds. The best test for a good cheddar is a simple dish like baked macaroni and cheese , it really shows off an aged cheddar !! We do make some excellent cheddar here in NY and also New England all it needs is aging. .....Blue cheese ? Try a real Roquefort made in Franch from sheeps milk.My favorite is Gorgonzola but the soft creamy type.
 
Boar's Head Horseradish Cheddar. :D :thumbup:

My favorite sandwich is roast beef with the horseradish cheddar toasted on a long roll. Yum!
 
One of my all time favorites is Havarti, a soft cheese from Scandinavia. In point of fact almost all scandinavian cheeses are pretty darned good. From the french land of whine... er wine and cheese I've got to say I'm not to impressed with the cheeses I've tried. Gruyere? Yuck. Roquefort? Bluck. Stilton? (okay it's English) Shudder. I also like Gouda and a good Swiss cheese.
 
I have half a wheel of imported Italian provolone that has about 14 years on it. It's brown and hard and is well past the need for refrigeration. I use it as a grating cheese and it blows away the sawdust-like stuff they sell in the supermarkets.
 
mete said:
Cheddar cheese is one that becomes entirely different when aged 1 to 4 years .A 3-6 month one I don't even call cheddar.On aging the cheese it develops far more flavour and more complex flavour.I've had the best 4 year old from Cheddar England ,a wonderful thing !! One thing about aged cheese , when you cook with it the flavour holds. The best test for a good cheddar is a simple dish like baked macaroni and cheese , it really shows off an aged cheddar !! We do make some excellent cheddar here in NY and also New England all it needs is aging. .....Blue cheese ? Try a real Roquefort made in Franch from sheeps milk.My favorite is Gorgonzola but the soft creamy type.
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In the early '30's we had a small grocery store in Wilmington ,N.C. In the meat department,on a pedestal ,sat a 12 or 15 # wheel of "hoop" cheese ! A wedge,a Johnny cake & a 16 ounce Pepsi made my lunch.
Throrgh the years I have learned how to pick out cheddar,even in film wrap. Examine it closely & look for small cracks & ridges in it. Those compressing holidays adds a tang decidedly different & better !
I am an old man & my tastes are a bit jaded but I really enjoy extra-sharp cheddar . I use it when making pimento cheese & am asked to make big batches for friends & family occasions.

Uncle [ salivating ] Alan
 
I used to hate cheese. Now, I love jalapeno, yellow American and Colby Jack cheese on any sandwiches, or Kraft block sharp cheddar sliced on hamburgers. I only like melted cheese on pizza. For cheeses to be eaten alone by themselves, I would have to go with Kraft block sharp cheddar, yellow American, any kind, but for some reason I really like the prepackaged individual slice store brand yellow American. Parmesan grated on pasta has to be more than just the crap they sell in tubes at the supermarket. A good block of cheddar, a piece of a loaf of fresh Italian bread and some light Italian dressing is pretty good in and of itself.

KV, that horseradish cheese sounds pretty good.
 
I'm a Swiss cheese man for sure , while others are fine by me depending on what they are being used in (sandwich , taco , salad , pastas) Swiss (and it's varients) are my all time fave.

Also , I will not eat any sort of fake cheese whatsoever , I am a fine example of a cheese snob. :)
 
I love smoked cheese - Smoked Gouda is my favorite with apples & pears. I have Celiacs Disease so I can't eat bread or crackers but I'd love to have a grilled cheese sandwich. They make special bread made without wheat but it tastes awful. I just do without anymore.
 
12 year old gouda--brown and crumbly.

Cambozola--midway between Camembert and Gorgonzola (Creamy, but not as strong).

A really good Emmenthal Swiss.

Salty white Bulgarian Cheese.

Feta
 
The only thing that comes close to my love for cheese is my love of chocolate. In heaven you can eat as much of it as you want and never gain any weight. ;) :)

It depends upon how I'm eating it.

My all-time favorite is water mozzarella or mozzarella (sometimes called buffalo) when flavored with olive oil and spices. YUMMY. I can sit there and eat the whole container. That's why it doesn't make its way into my refrigerator except for on special occasions. I also love eating sliced provolone all by itself. I can't have that in my house either. For some unknown reason, these cheeses beckon me from the refrigerator. "I'm in here, I taste delicious, come eat me..." It's really relentless too. :(

I think monterey jack is the best melting cheese for chips and sandwiches.

I love white pizza so we cannot forget what makes it great...ricotta cheese.

For pasta topping you've gotta have parmessan and romano mixed together.

Man, I'm suddenly so very hungry... :confused:
 
Cheese... oh wow- where do I start? Cheddars- of course- but it should crumble when sliced- the rubbery sliced stuff is not to be trusted... Smoked Cheeses- Gouda, et al- yes. French raw milk cheeses- of course- what's a little Listeria between friends? Italian cheeses- from Buffalo Mozz to Pecarino Romano & all in between...
 
I love that horseradish cheddar on turkey and roast beef, but I haven't seen it lately.

My favorite cheddar is Tillamook Private Reserve extra sharp white cheddar.

Yum.
 
Cathedral City English Mature Cheddar. Sharp but smooth, creamy and a touch of nuttiness. Awesome with a good Cabernet or Shiraz. Real parmesan... not pre grated and definitely not the crap in a can. Buy the block or wedge. Grate over pasta with a Chianti Classico.
 
drk1993 said:
Real parmesan... not pre grated and definitely not the crap in a can. Buy the block or wedge...
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Word! That powdered crap in the green can on the market shelf has got to go!

Freshly grated or shredded is the only way to enjoy parmesan.
 
NorthStarXO said:
I love smoked cheese - Smoked Gouda is my favorite with apples & pears. I have Celiacs Disease so I can't eat bread or crackers but I'd love to have a grilled cheese sandwich. They make special bread made without wheat but it tastes awful. I just do without anymore.
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Have you tried buckwheat?
 
rebeltf said:
I'm a Swiss cheese man for sure
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Me too, but not the baby swiss, I like the stronger tasting aged swiss.
What technique to you guys use when you "cut the cheese"?

(Sorry, I know it was lowbrow humor but I just could't resist):D
 
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