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Tell me about cheese

#42
A good 'entry' cheese is the Cabot Extra Sharp White Cheddar that is available in any decent grocery store and it's very very good.

Also you may want to try some slightly warm brie (President brand is the 'standard') with green apples and shaved almonds <- Yummy.
 
#47
My favorite is a big chunk of quality Parmigiano Reggiano with some quality olives and some red wine.

Goat cheese is nice because it's soft and you can blend in different things and make limitless varieties of cheese spreads.

I like feta with salads and omelets/scrambles.

I'll stop typing, I like all cheese...what it is depends on what I'm pairing it with.
 
#49
The Swedes makes wonderful cheese. The one called Västerbotten is probably the one of the most exclusive ones and it's very famous. Other great ones are the Allerum and Marsvinsholm cheeses. There are also several brands of so called "Präst" cheeses that are great everyday cheese. Just avoid the low-fat versions. :)
 
#50
Deacon_Blues said:
... The one called Västerbotten is probably the one of the most exclusive ones and it's very famous. ...
Click to expand...

The stronger the better, I say. Västerbotten cheese is not that easy to find, but it became an instant favorite when I first tasted it. It's the best on rye, smoothly pungent and somewhat sour to the palate.

Pecorino is another staple with me, a hard Italian cheese made from sheep's milk. It's plenty salty and works great grated on pasta or in bite-size chunks. I read up on it and found there's a special, very expensive variety known as Pecorino di Fossa - Selezione Beltrami. The description reads like something out of Harry Mathews:

"This pecorino is matured in limestone caves and pits (fossa) without any refrigeration. In August of each year, the cheese is wrapped in linen sacks and buried in sealed pits with no oxygen for another 100 days. The pits are sterilized by fire and the walls lined with fresh straw from the surrounding mountains. In accordance with ancient tradition the cheese is dug out again on the last Sunday of November. Pecorino di Fossa goes excellently well with mustard-marinated fruit, or with chestnut honey. It is a cheese that demands thoughtful ingestion, aided by distinguished wines or Russian Standard vodka, and the company of good friends."
 
#51
Come to France and you can easily eat a different cheese everyday for a year. Then go to Italy where there are some cheeses that are really amazing as well. Alot of cheeses can not be found in the States because of extra stupid pasteurization laws that were only applicable when refrigeration was not as advanced as it is today.
 
#53
I just discovered another instant favorite, a Danish cheese called Skippers Staerk. Medium soft, but very sharp. The Danes seem to have a tradition of these. There's Gamle Ole (Old Ollie), then there's Gamle Oles bedstefar (Old Ollie's Grandpa) and so on. But where I am they come in short shipments, so I only get to buy them occasionally.
 
#55
You want the best, or at least the most, stop on by our little neck of the woods. What you find might surprise you
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