Tell me about cheese

[metron]

Ask someone who is French or Dutch!

 

[Body]

Come to Wisconsin. We have more cheese than you can shake an 11 string bass at.

True that, representin' WI!

 

[vinny]

mmmmm....Brie

 

[bmc]

You can't buy "Swiss" cheese in Switzerland. The most popular cheeses here are Gruyere and Ementhal. I'm sure "Swiss Cheese" is one of those.

As for France and cheese, there are reputed to be over 400 different kinds of cheese in France. Every region has its specialties.

 

[tplyons]

You can't buy "Swiss" cheese in Switzerland. The most popular cheeses here are Gruyere and Ementhal. I'm sure "Swiss Cheese" is one of those.

As for France and cheese, there are reputed to be over 400 different kinds of cheese in France. Every region has its specialties.

Emmenthal or Emmenthaler over here is what's known as Swiss Cheese in North America. Gruyere is another great one. That, and Jarlsberg (which isn't swiss, but similar)

 

[BassSpecialties]

And here I thought that I finally put my past behind me!
having been in the specialty foods biz nearly 3 decades, I decided to "whey in" on this thread
first off - for the definitive guide on cheeses, check out "Cheese Primer" by Steve Jenkins - an excellent resource for guiding you through the history of cheesemaking as well as recommendations for the best brands & sources.
some of my favorites: Parmigiano Reggiano - the "king of cheeses", Ricotta Salata, Pecorino Toscano, Brie/Camembert/St Andre ( anything with at least 60% butterfat) Tillamook Cheddar, Cabot Hunters Cheddar, Roquefort + several US made buttermilk blues -
if in NYC, definitely check out Murray's or their website murrayscheese.com
hope this helps

 

[Quadruple Jay]

I love goat cheese. Mmmmm.

 

[Dr. Cheese]

I'm an open book. What do you want to know?

 

[FunkyFlashFive]

My favorite is fresh Wisconsin cheese curds made the same day..mmmmmm.

+1000

also try some different types of brick cheeses and Colby

 

[GregC]

I could do with some Vermont cheddar right now, sharp enough to make my entire mouth pucker. Tasty.

 

[hbarcat]

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Mmmmmmmm. Cheese. sixty-four slices.

 

[edbutler3]

First, get a loaf of some nice fresh bread, like a baguette or maybe a loaf of ciabatta.

Then get one of these:
1) St. Andre
2) Fromage D'Affinois

Let the cheese sit out for at least 30 minutes so it warms up close to room temperature. It makes a huge difference in flavor for most cheese but particularly for these two. They will also soften up so they're easier to spread on the bread.

Open up a bottle of decent red wine, or better yet, a good Belgian ale like St. Bernardus or Chimay.

Now slice off some chunks of bread and smear a generous amount of the cheese on it.

Enjoy!

(Dang... I just ate, and now I'm making myself hungry again!)

 

[Scarlet Fire]

Alright, so I tried some Camembert. That's some damn good stuff.

 

[BassGirl1122]

I love all sorts of cheeses except blue cheese...yuck!
My favorite is swiss! ummmm speaking of..I might just sneak to the fridge and get me a slice..darn it, ruin my diet!

 

[dangnewt]

+ 1 to goat cheese.

I imagine there may be some fine local cheesemakers up your way in Maine.

I am partial to Manchengo from Spain - tastes great on crackers, or grated like a parmesan over pasta. Not too expensive at Trader Joes.

 

[Guest043]

i remember passing a cheese shop years ago when i was probobly 14. i thought it was the most rediculous concept i'd ever heard of...

ive never really been into anything other than some american cheese on a sandwich..

 

[ADbassman]

When you combine it with this:

You get this:

Link Removed

 

[eedre]

The general rule I go by is "The more it stinks, the better it tastes."

 

[Deacon_Blues]

The general rule I go by is "The more it stinks, the better it tastes."

I personally don't agree with that...


Gorgonzola on pizza is the best. You can also try to boil some heavy cream and mix in an equal amount of some other cheaper blue cheese, add some fried chicken and stir into some pasta. Add some cayenne pepper to taste. Garnish with a generous amount of coarsely ground or sliced Parmesan, and some basilicum leaves. Great food, and is extremely easy to make.

Feta cheese is great with some cherry tomatoes and rucola salad.

Brie is nice to put on the bread in the morning together with some picked cucumber and ham.

Then there is of course a large amount of heavenly good cheeses of the standard medium hard to hard "ordinary cheeses".

Just avoid the low-fat versions and you'll be fine. They don't even melt properly in the oven... I hate those, and here, 75 % of the cheese you find in the shops are some low fat crap. Where is my country going??? I should perhaps move to middle Europe instead. There they know what good cheese is.

 

[spade2you]

First, get a loaf of some nice fresh bread, like a baguette or maybe a loaf of ciabatta.

Then get one of these:
1) St. Andre
2) Fromage D'Affinois

Let the cheese sit out for at least 30 minutes so it warms up close to room temperature. It makes a huge difference in flavor for most cheese but particularly for these two. They will also soften up so they're easier to spread on the bread.

Open up a bottle of decent red wine, or better yet, a good Belgian ale like St. Bernardus or Chimay.

Now slice off some chunks of bread and smear a generous amount of the cheese on it.

Enjoy!

(Dang... I just ate, and now I'm making myself hungry again!)

Mmmmmmm, that sounds really nice!!! The other day I was sampling some gouda and O'Dell IPA. Decent combo. My homebrew American wheat didn't go with it as well. Dang, I need to get the Brewmaster's Table.