Cheese Thread: 2011 Edition

[tplyons]

Well, I stopped by Trader Joe's this evening and am always in awe of their cheese selection. Picked up some Cotswold and enjoyed a bit of it thoroughly. For those who aren't in the know, Cotswold is Double Gloucester with chives and spring onions blended in.

What cheeses are you eating?

[theNoseBleedKid]

Just normal Goat's Cheese this morning.

Hard to beat a strong white cheese, IMO!

[Skitch it!]

Danish Blue and a nice Cheddar are knocking around the fridge at the moment. I must get some Paneer on a skewer with some peppers/onion/whatever on the grill soon, long time no see mmmm.

[tastybasslines]

what a cheesy idea for a thread

[tplyons]

Originally Posted by tastybasslines

what a cheesy idea for a thread

Why thank you. I definitely love some cheeses, and I've discovered a few more favorites thanks to TB.

[RS]

I have some nice Edam in the fridge.

[Ziltoid]

L'enchanteur is a pretty damn good goat cheese from Quebec
St-Paulin, Port-Salut, Bergeron-gouda are other cheeses I like.

[i_got_a_mohawk]

I'm a simple guy, Galloway Cheddar for me

[EdHunter]

Manchego is pretty darn tootin' but my favourite recent discovery is Höbelkase, a kinda Swiss Manchego. The rinds taste especially good with some hot lime pickel spread on top.

[bassybill]

As a nice alternative to regular cheddar in various recipes or just for eating uncooked, I'm really liking gruyere at the moment. Tasty, with a lovely firm chewy texture.

[Phalex]

I'm a big fan of Gruyere myself. I've got a block of some sort of Irish cheese in my fridge that's really quite similar. Good eatin!

[tplyons]

Originally Posted by bassybill

As a nice alternative to regular cheddar in various recipes or just for eating uncooked, I'm really liking gruyere at the moment. Tasty, with a lovely firm chewy texture.

I do love me some Gruyere... but I like to mix it up often! Gruyere is probably the most common, followed by varieties of Cheddar and Emmentaler.

[EdHunter]

Originally Posted by tplyons

I do love me some Gruyere... but I like to mix it up often! Gruyere is probably the most common, followed by varieties of Cheddar and Emmentaler.

If you think it's common in the States, try avoiding it in Switzerland!

[Bob Lee (QSC)]

My wife picked up some Wensleydale. I plan to enjoy it with a Wallace and Gromit DVD.

[smperry]

We had a lot over the holidays (Manchego, Smoked Gouda, Aged Cheddar, Goat, and (my fave) Brie) but now just a couple of basics (cheddar, mozzarella, parmesan) in the fridge.

I think I've I've figured out my lunch: grilled cheese with a good sharp cheddar and crisp apple slices.

[UncleFluffy]

Good cheddar is pretty much unbeatable, though in the US there's a lot of waxy plastic crap labelled "cheddar" for sale. (is it flaky instead of waxy/plasticky? is the age stated in years/months or just weeks - or not at all?)

After that, I enjoy a good blue (can't decide whether I prefer Stilton or Roquefort here) with fruit.

[MJ5150]

My local Costco just started selling Yancey's Fancy cheese, which is awesome. I am so excited.

-Mike

[Phalex]

Originally Posted by UncleFluffy

After that, I enjoy a good blue (can't decide whether I prefer Stilton or Roquefort here) with fruit.

I'm a Gorgonzola guy myself. With a glass of port, it makes a mighty fine dessert!

[Skitch it!]

Originally Posted by Phalex

I'm a Gorgonzola guy myself. With a glass of port, it makes a mighty fine dessert!

Your much classier than I thought ; ) I'm with you on that little combo, taste time.

Well off the mark and probably sacrilege to bring up in the cheese thread is the scarcity of Naco Cheese here, just saying ; )

[MatticusMania]

I had some fake processed cheese on my fake chicken sandwich for lunch. But when I go home, smoked provolone on some artisan bread will make up for it.