Cheese!

[Nimick]

I love feta cheese, i eat it straight. no need for a salad.

I have become very fond of morbier.

I tried Red Lister once, it looked cool but didn't taste like much of anything.

 

[Andrew Taylor]

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?

You are a man after my own heart! Cambozola is quite the smelliest cheese I have ever come across, but tasty! Havarti is so much better than English 'plastic' cheeses. Last night I had Havarti with sun dried tomato and basil which was really good. Like you, I was equally disappointed by 'Brie' in Canada. How can the most famous cheese in France be called 'Brie' and be made in Canada. I guess an oxymoron and why it's crap. It really has no flavour, no smell and no character.

 

[tyr_shadowblade]

Like you, I was equally disappointed by 'Brie' in Canada. How can the most famous cheese in France be called 'Brie' and be made in Canada. I guess an oxymoron and why it's crap. It really has no flavour, no smell and no character.

Look for a triple or double creme brie, leave the rind on the slices, and melt it over split French bread. :thumbup:

 

[cockroachfarm]

....I was equally disappointed by 'Brie' in Canada. How can the most famous cheese in France be called 'Brie' and be made in Canada. I guess an oxymoron and why it's crap. It really has no flavour, no smell and no character.

I guess it's like California "champagne"?

BTW, have you been to the cheese shop that's down in Kensington Market, on Nassau Street (I think)? Fantastic. It's been there about 30 years.

 

[FullerH]

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.

Damn, Triton! While you and I may disagree heartily on politics, we seem to be on the same wavelength where cheese is concerned. My favorite cheese is a good Havarti, followed by a good, ripe Stilton. I also LOVE Brie, but only if nice and warm and runny.

Tell you a story: my Dad taught my son to love runny Brie on rounds of French bread (Heaven!) and Rob certainly did love it. Whenever we would be going up to their house for supper, Dad would go to the wine and cheese store in McLean, Virginia, and make a big production out of having to take a mortgage out on his house so that he could buy the proper Brie in the proper amount for us. He took such great pleasure in watching his grandson enjoy it.

 

[korbiaka]

Parmigiano-Reggiano, well aged Gouda, Mahon, and the best cheese I've ever had was Cabrales. Anyone interested in the worlds finest cheese should read Cheese Primer by Steven Jenkins. Its fantastic.

 

[Blue Jays]

Hi All-

My favorite is Parrano cheese which is a semi-soft Dutch variety. It melts pretty well and is very tasty on bread with a chewy crust. I'd say it has some mild nutty-flavored influences. Definitely worth a try!

~ Blue Jays ~

 

[Blue Jays]

Hi korbiaka-

You're the second person that has mentioned that Steven Jenkins book to me in addition to the cheese shop where I make my purchases. I have to get it for addition into my personal interests library!

~ Blue Jays ~

 

[korbiaka]

Blue Jays, Parrano is a great cheese! Get your hands on some Mahon if you like a good nutty cheese, and get that book!

 

[korbiaka]

It's been a year...BUMP!

 

[DaveH]

Wow I'll have to look for the horseradish cheese.

I like farmers cheese with bread. Crowley cheese is Vermont is dang good IMO, it's a colby, even the sharp and extra sharp have a creamy taste.

http://www.crowleycheese.com/

Once in a while we find a good cheddar, sharp enough to have little crunchy crystals in it. We ususally use that for Grilled cheese or maybe omelets.

We also get a spanish cheese called I think "champage de montainge" (wow I butchered that, it's spanish not french)

 

[kamkazmoto]

Look for a triple or double creme brie, leave the rind on the slices, and melt it over split French bread. :thumbup:

Yep, triple cream Brie from Trader Joe's or a soft blue cheese on a fresh baguette.

 

[B Finnigan]

Those of us in the medical profession know about fromunda cheese. It is compossed of skin oil, dead skin cells and some yeast like cultures and is found between skin folds of very obese people. It is not available in any store near you, you have to grow it yourself.

You can finish your lunch now.

 

[Triton]

I thought this thread looked familiar... I'm working on a bit of provolone right at the moment in fact. I've found a pretty decent cheddar (for grocery store stuff) in the Cabot brand that a lot of stores around here have started carrying. Their extra sharp cheddar, is crumbly, sharp and just plain good. From what I understand it's out of Vermont.

 

[Quiet Storm]

Danish cheese in general is excellent. But my single favorite is Tête de Moine from Switzerland.

 

[uncle Alan]

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!

I enjoy others too. I use Xtra sharp in a quich-like dish & in my pimiento [sp]cheese .

Uncle [cheese head ] Alan

 

[cjpgeyer]

Amish butter cheese:thumbup:
any other Amish cheese :thumbup:
(I have some Amish cheddar with bermuda onion...yum!)
Charley cheese (something about happy cheese )

 

[Mike G]

Those of us in the medical profession know about fromunda cheese. It is compossed of skin oil, dead skin cells and some yeast like cultures and is found between skin folds of very obese people. It is not available in any store near you, you have to grow it yourself.

You can finish your lunch now.

Oh, geez!!

That is a baaaad reminder of my days on the F.D's aid rig.

:barf: