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Carlet Roqueforte is my favorite. (Carlet spelled wrong for sure). I am a big fan of brie. Reggiano Parmesano is amazing stuff.
Posts: 4112 | Registered: May 2001
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Get a wedge of it from your grocery store's deli section. Once you've tasted the real stuff, you'll never, ever touch the pre-grated stuff again. Wow! What a difference it makes.
And Gruyere is fabulous in omelets.
Posts: 2848 | Registered: Feb 2003
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Today I bought Brie, Camembert, cheddar, St. Paulin, and Babybels. All imported (Danish and French) except for the cheddar. So not cheap (and kosher cheese ain't cheap to start).
posted
You know, I was never able to get my head around cheese. There was just something about the whole, "Hey, this cream seems to have gone bad... why don't we eat it??" thing. Same reason I don't eat yougurt. I know it doesn't make any sense, but my tastebuds don't seem to care. The biggest advantage to being vegan is that people don't look at me funny when I say I don't eat cheese. Sure, they pity me, but they don't look at me funny.
Anyway, back to your regularly scheduled cheese discussion.
Posts: 3243 | Registered: Apr 2002
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Raclette is the BEST CHEESE EVER! Especially when you melt it over stuff like potatoes and the like.
And Le Vache qui Rit, that's better than 95 percent of the cheeses in America.
Tom -- Not all French cheeses are mushy, slimy things. Expand your world.
The French love to say that the difference between France and America is that in France you have One church and a thousand cheeses. In America you have one cheese and a thousand churches.
Posts: 1800 | Registered: Apr 2000
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saxon is completely correct about the difference between American Cheese and American Cheese Food. I was on WIC once (a sort of foodstamps), and you could get American Cheese from the deli, but not American Cheese Food. There is a nutritional difference as well as a taste difference.
Mushrooms: yes! I am putting some in my stuffing this Thanksgiving. Hooray!
Anchovies: No. They taste like fishy wet cheese, and not in the good way.
quote: Vintage [sharp Cheddar--Morbo] Aged undisturbed for eighteen months, limited edition Vintage Choice is also our president's choice. Before Vintage Choice is laid down to rest in our "cellar",Cabot's president hand selects the cheddar that qualifies for this distinctive category. Complex, opulent and full of nuances.
Cabot Cheese Co homepage This is easily the best cheese made in Americathat I've tasted. It goes for about $9/lb here in GA but it's worth every penny. Great with crackers or on a cheese tray as appetizer
Posts: 6316 | Registered: Jun 2003
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quote: Aged undisturbed for eighteen months, limited edition Vintage Choice is also our president's choice. Before Vintage Choice is laid down to rest in our "cellar",Cabot's president hand selects the cheddar that qualifies for this distinctive category. Complex, opulent and full of nuances.
Cheese porn. You gotta love it. Posts: 13123 | Registered: Feb 2002
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Yes, this thread has outlived its usefulness. No one should post in it anymore.
Oops.
Eruve, yes, I have heard of Pecorino Romano, stop asking in every post. Knucklehead I still prefer Parmesan, or a mixture of the two (yes, freshly grated, but I also like the powdery bits out of the Kraft tube, so sue me).
Sharp Cheddar Easy Cheese for me....mmmmm....with Triscuits...mmm...
Posts: 1545 | Registered: May 2002
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Anyone who watches Molto Mario! will have heard of Peccorino Romano.
Yum. Though freshly grated Parmesan is good too. I didn't realize that it is the exposing of it to the air that makes it taste better. But if you try to eat a chunk straigt it isn't nearly as good.
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Cheddar, old sharp cheddar. Thats all that matters, Im eating a twelve year old piece right now.
Posts: 1900 | Registered: Oct 2003
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This year the hors d'oeuvres at my grandma's Thanksgiving feast included this wedge of cheese that was cheddar interspersed with layers of bleu cheese. It was pretty awesome.
Posts: 4534 | Registered: Jan 2003
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I like my cheddar extra old. Not only does it taste better, but they leave the excess dye out.
Posts: 2849 | Registered: Feb 2002
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I just got out my bag of cheddar cheese, and it was green! Old cheese is good, but not that old... Posts: 4174 | Registered: Sep 2003
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