Cheese!

Brie kicks a$$.

It's great with crackers and fruit, but for a change of pace, try melted slices of brie on top of a burger next time you're grilling outside...it elevates the cheeseburger to a whole new level. :thumbup: :)
 
My old Greek Grandpa used to bring a ring-shaped loaf of bread and a big block of feta cheese whenever he'd come to visit. He'd get it from another old Greek guy who ran a deli in Sacramento. I was just a kid but I developed a taste for that cheese (and that's a cheese that takes getting used to), especially with a chunk of crusty fresh bread with a little olive oil drizzled on it.
 
Take a round of Camenbert, give it quick egg wash & coat w/ breadcrumbs.
brown for a little while in a saute pan w/ a touch of olive oil- serve w/ fresh crusty bread & cranberry or raspberry preserves. Amazing.
 
Um, I like Havarti, N.Y. Cheddar, Edam, Gouda, Brick, Swiss and most Italian cheeses. Oh, and Velvita for grilled cheese sandwiches, otherwise I consider it a failed attempt at making plastic bricks.
 
Mozzarella - the real thing is from water buffalo - Mozzarella di bufala and is much better .....Parmesian like cheddar requires aging. It's very difficult to get more than two year old here ,but three to five is better especially when cooking with it. .....Uncle Alan, for those who don't know, 'Johnny cake' is a corruption of journey cake, a bread you took on a journey. In the south it's made of cornbread, a plain one that will keep well. In Northern England and Scandinavia it would have been oat cakes and carried in a haversack. The Scandinavian word for oates is 'havre' thus haversack !!
 
Ilovetoolsteel said:
I was reading the steak thread someone mentioned a brand of Blue cheese.

tell us about your favorite cheeses!

BTW I'm not a cheese snob, I like velveeta too!
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That was me I think. English Blue Stilton. It is one of a kind. It is firm but creamy and not at all metallic like Danish Blue. For the creamiest, try Italian Dolcellate. Whenever I come back to Canada, I always bring a big lump of Stilton with me. http://www.stiltoncheese.com/ You canfind an American retailer if you want to try it? http://www.stiltoncheese.com/US/data/search.html My mother always used to like Canadian Black Diamond. She liked a sharp cheese that took the roof off your mouth. I now get it in Canada, although my favourite here is 'Imperial Cheddar' in a red tub. It is soft, but very sharp and flavourful. Another English cheese of note is Cheshire cheese. It is a hard cheese, but crumbly, that is indescribeable as far as taste goes. It is fantastic grilled on a slice of buttered toast.
 
Triton said:
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.
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Ditto on the scandinavian cheeses, I love the creamy texture and richness!
 
Asiago ? I never understood why Asiago was not far more popular than it is.Aged it makes a wonderful versatile cheese. Take potato, onion , a bit of garlic .Slice 1/8" and alternately layer along with coursely grated Asiago ,salt and pepper.To the layers add milk up to half the thickness of the layers .Cook [simmer] and eat.
 
mete said:
Mozzarella - the real thing is from water buffalo - Mozzarella di bufala and is much better .....Parmesian like cheddar requires aging. It's very difficult to get more than two year old here ,but three to five is better especially when cooking with it. .....Uncle Alan, for those who don't know, 'Johnny cake' is a corruption of journey cake, a bread you took on a journey. In the south it's made of cornbread, a plain one that will keep well. In Northern England and Scandinavia it would have been oat cakes and carried in a haversack. The Scandinavian word for oates is 'havre' thus haversack !!
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The cakes were not very sweet--a cross between a wafer & a cracker but not too crisp. They were about 5" wide & almost completely round. The slightly sweet taste complimented the tangy cheese.


Another bygone era....

Uncle Alan
 
Ilovetoolsteel said:
What? No fans of Asiago?
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I have some Asagio in the fridge. Slit open a chicken breast, add a good slice of Asagio, some sun dried tomato and a couple of basil leaves. Wrap in Proscuitto and either pan fry or BBQ until the cheese starts to weep out. Delicious.
 
Gorgonzola is my favorite, but I like many types of cheese. I was at a deli and had a sub with Boar's head Pastrami, Roast turkey, Pepper Jack, and Gorgonzola, with spicey brown mustard, tomatos and lettuce. That was an awesome sandwich, and my mouth is watering just thinking about it. . .:thumbup:
 
Cambozola
Havarti
Tilsit
Camembert
Cheddar (medium)
Brie

Switched from Brie to Cambozola last year because the Brie's I had been buying became more and more bland. Anyone recommend a Brie name I could ask for in a cheese shop?
 
This is a good thread, I'm gonna have to look for some of these cheese varieties. I especially like cheese with baked goods like apple pie or turnovers.

I heard the aging process explained on a radio show. I believe they said that the proteins in the food were being broken down into their component amino acids. Don't remember if it was bacteria or fungi doing the processing though.

I do have one rule of thumb - I won't eat any cheese variety that smells worse than my lawn mowing shoes...:D
 
Brie, Havarti, Feta . . . all are good.

If I'm in the mood for something different, I might pick up a wedge of Sage Derby or this Irish cheese made with Guinness stout.

FYI, most "American cheese food product" slices don't really qualify as "cheese", since their primary ingrediant is vegetable oil.:barf:
 
Provolone with Polish ham and well done roast beef with spicy mustard on a kaiser roll. I'm getting hungry just typing this out. :eek:
 
Fresh cheese curds that are still warm (no, not the deep fried kind)
Colby
Caraway cheese
Juustoleipa
Freshly grated parmesian
Baby swiss
Monterey Jack
Smoked Mozzarella
Jalapeno cheese
Farmers cheese
Havarti
Mozzarella
Brick
Muenster
Bierkaese
 
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