This weekend, I'm going to visit the every-cheese-I-can-imagine store, and I'm looking to expand my cheese horizons. Up till recently, I've been a very basic cheddar-and-mozzarella type gal. It's time for something yummy.
So, give me a cheese, what is it like, how can I use it? Give me something yummy to fill my tummy.
(edited for spelnig)
Posted by rivka (Member # 4859) on :
Gouda! Brie! Camembert! San Paulene!
*drools*
Posted by Eaquae Legit (Member # 3063) on :
I know the names of cheese!
But what are they like? Aged or not? Hard or soft? How is it best eaten?
(I do really enjoy camembert, on a crusty roll, preferably.)
Posted by rivka (Member # 4859) on :
I'm sorry, I'm busy drooling here.
I'll tell you about them later . . .
*goes off to find some cheese*
Posted by Tante Shvester (Member # 8202) on :
Stilton, at room temperature,with slices of apple or pear.
(Wishing I could find a kosher Stilton.)
Posted by rivka (Member # 4859) on :
Brie is sort of like Camembert, but milder and creamier, with a very slightly nutty aftertaste. I like it best with whole-wheat crackers. I prefer Danish Brie and Camembert to French (although those are nice too).
Gouda is a very mellow cheese, and aged (but not for long). It melts very well, and makes absolutely marvelous toasted cheese sandwiches. Especially with a few slices of tomato . . .
San Paulene is French? Swiss? and has a very distinctive orange rind. Aged. Very delicate flavor, but a somewhat strong aftertaste. Another good melting cheese.
Posted by Morbo (Member # 5309) on :
Eaquae, if you want a good cheddar, I recommend Cabot's aged cheddar: http://www.cabotcheese.com/f1.tmpl?left=menu-ourproducts.html&right=products-aged.html I have tried either the Classic Vermont Vintage Choice or Private Stock, I can't remember which. The one I've tried a couple of times said on the label "hand-picked by the vice-pres of production." It's about $8/lb. After cheddar ages a considerable time (1 year?) the flavor changes, instead of getting sharper it mellows more and becomes more nuanced. The one I tried (twice) was not as sharp as I expected, but very delicious. I have never seen the Classic Old School--aged 5 years? I wonder what it tastes like?
BTW, Cabot is the only brand I linked to that I've tried, I just used the other links to illustrate the cheese types.
Posted by Eaquae Legit (Member # 3063) on :
Oh, and for the record, the thought of something like blue cheese makes me ill. No visible mould in my cheese, please.
Posted by Morbo (Member # 5309) on :
I'm not into strong cheese, but I highly recommend a good brie, warm, with some nice crackers. Posted by Bob_Scopatz (Member # 1227) on :
Oh man...cheese, glorious cheese.
There are so many, and it's all a matter of personal taste and changing palate. What you can't stand today could be your favorite years from now. Or vice versa.
And what you have with the cheese makes a huge difference too.
Lately, I'm very much into the milder cheeses, but there a few sharp ones that I like. What I suggest is that try to sample a variety and get what you enjoy.
don't worry about names. Just taste a few different types/styles and get what you like best.
Enjoy! Tell us how it goes.
Posted by Tatiana (Member # 6776) on :
Havarti and Fritos!
My favorite havarti is King's Choice cream havarti. Second favorite is Dauphin. It's wonderful, especially on something salty like Fritos. Posted by rivka (Member # 4859) on :
Oh, yes, Havarti is marvelous!
*rhapsodizes*
Posted by Risuena (Member # 2924) on :
One of my favorite desserts is putting a slice of manchego cheese on a cracker with a bit of guava paste (or jelly). The flavors and combinations of the manchego and guava make a great combination (I tend to think of the cracker as a non-messy way of serving the goodness ).
Manchego is a semi-firm Spanish cheese that's traditionaly made from sheep's milk. It can be pretty sharp if it's aged long enough, but I've generally had fairly mild ones.
I also adore baked brie loaves. It's a round of brie baked in a pastry and often has some fruit wrapped with it. I particularly like it with cranberry and almonds (and I generally hate cranberries!).
Other than that, I know nothing about cheese.
Posted by Narnia (Member # 1071) on :
Fresh mozarella....mmm, the kind that sloshes around in the container you buy it in. Slice it up and serve it with boysenberry simply fruit, or guava paste (if you have it.)
heavenly.
Posted by JonnyNotSoBravo (Member # 5715) on :
I like cream cheese.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Eaquae Legit: Oh, and for the record, the thought of something like blue cheese makes me ill. No visible mould in my cheese, please.
Then never mind the Stilton. Try sampling the wonderful world of goat cheese (also known as "chevre", which is, of course, French for "goat".
I would recommend avoideing Gjestost, a brick of brown goat cheese that has a weirdly sweet taste, a habit of sticking to the roof of your mouth (not unlike peanut butter), and a flavor that is strangely peanutty, chocolatey, and cheesy, but not in a good way.
Posted by Megan (Member # 5290) on :
Yeah, there's nothing like a good feta (a good feta, mind you--cause, let me tell you, there's nothing like a bad feta either, and thank heaven for that!).
This thread makes me DROOL.
Posted by quidscribis (Member # 5124) on :
Disclaimer 1: I'm no cheese expert.
Disclaimer 2: Good cheese in Sri Lanka? Don't make me spit my food!
I recently came across a new (for me) cheese called Haloumi. It's from Cyprus, is a goat cheese (IIRC), and has some similarities to feta. It's much harder, though, and rubbery.
I followed the instructions on the package, which said to fry in oil. I then put it in our Greek salad (modified, of course. ) and it tasted fantastic! Different from feta, and yet, still went extremely well.
The next day, I again fried some, and then tossed it in with our pasta.
Haloumi without frying is really rubbery and doesn't taste anywhere near as good.
Posted by steven (Member # 8099) on :
Kirkham's lancashire is really good.
Homemade, from raw milk, is the best. I rarely eat cheese I didn't make myself, from raw milk, from goats I know.
Posted by UofUlawguy (Member # 5492) on :
I'm not very experienced with regard to different kinds of cheese. I never tasted Gouda until I was dating my wife, whose family is from Holland. I don't think I ever even had Provolone until I was in college. Just this past year I tried Fontina for the first time.
I had the good fortune to grow up reasonably close to Cache Valley, Utah, which produces some of the best cheese in the United States. Whenever my family would drive through, we would always stop and pick up a bunch of cheese, including at least one bag of cheese curd, or squeaky cheese. I think squeaky cheese is still my favorite kind of cheese, and one of my all-time favorite snacks.
My most "exotic" cheese experiences came while I was a missionary in Central America. They don't get much imported cheese. In fact, I remember people reminiscing about a shipment of food aid from ten years earlier which contained "Kraft" cheese, which everybody found very strange and wonderful.
Cheese in Central America is locally made. It is either very moist and soft, or dry and crumbly, but always white. It is usually quite salty. It doesn't really melt. They generally crumble it over black beans, and eat it with tortillas. I became quite fond of it, except for the driest, saltiest variety.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by steven:
I rarely eat cheese I didn't make myself, from raw milk, from goats I know.
Wow. I'm impressed. I wish I knew some goats (or sheep) who would let me make cheese from their milk.
Would they mow my lawn for me, too?
Posted by steven (Member # 8099) on :
I can't tell if you're joking, Shvester.
Sheep eat grass.
Posted by Eaquae Legit (Member # 3063) on :
Mmmmmmmm.
I'd forgotten actually just how MUCH cheese this place has. It's imported form all over the world, and it all looked so very very good. I could have easily spent a hundred dollars, but then it would have gone bad before I plowed my way through it all. So I settled for a nice aged brie, some aged gouda, some havarti, and some provalone. I'll get some different ones next time.
The gouda is excellent! Very delicious.
The brie is pretty good, and I wish I had some rolls to go with it. I think I like camembert better, but I wouldn't turn my nose up at either.
I haven't tried the havarti yet. Does anyone have any recommendations?
And I forgot that I love provalone. Makes a very good sandwich.
Yummy!
Posted by dabbler (Member # 6443) on :
pecorino romano, shredded over pasta. It's more flavorful (it's a sheep cheese) than parmesan, though less smelly.
Muenster is one of my favorites for things like deli sandwiches or melted cheese sandwiches. It's a very mild cheese, orange edible edge.
Posted by ReikoDemosthenes (Member # 6218) on :
mmmmm...gouda...I still say you need some pickled herring to go with it now but good for you for going for the aged stuff *wants*
Posted by Annie (Member # 295) on :
If you can find Raclette, give it a try. It's a Swiss creation that you eat melted over ham and potatoes. Fantastic!
I'll eat just about any chevre too, and I've even convinced non-goat people to like it. It's good on crusty bread or melba toast with tomatoes and fresh basil.
I'll second Lawguy on the queso latino - the cheese they make in Oaxaca, Mexico is the most fabulous thing and really quite unduplicatable. When I make Mexican food, the closest substitute I can find is farmer's cheese. It's not as stringy and rubbery, but has a similar taste.
Wensleydale! It's the Wallace and Gromit cheese, but started out as a standard British cheese. It's mild and pretty tasty and good with wheat toast and apples.
And among the American cheeses, I'm an admirer of Muenster. But don't ever try to buy Muenster in France - it's an entirely different experience!
Posted by T_Smith (Member # 3734) on :
I love havarti. Very good stuff. Boars Head brand makes a good havarti, as does some other company whose name I forget. They have like a red and yellow logo of sorts and says "Denmarks Finest!"
Posted by ProverbialSunrise (Member # 7771) on :
My favourite cheese is 7 year-old cheddar. They sell it at the farmer's market near my house. Exquisite. I only wish it was less expensive. It costs about $35(can.) per kilo. It tastes so good though!!! Very strong.
Posted by Morbo (Member # 5309) on :
7 years?? Wow, that's an old cheese. Not sure if I'd be willing to try a dairy product that old.
Posted by Goody Scrivener (Member # 6742) on :
Tom needs to post about the 10-year chedddar... I didn't get close enough to that vendor's both, but he did snag me a sample of their blue cheddar. Wow that stuff had a tang.
Oh, and I just finished off my second tub of bacon cheddar spread... now I'm going to be in withdrawal again!
Posted by imogen (Member # 5485) on :
Fromage D'Affinois (also called Bouche D'Affinois - no idea why) is *beautiful*. It's french, so you'd have to go somewhere that imports.
Simply the richest creamiest party-in-my-mouth cheese I have ever had.
Mmmm-*mmm*
*drools*
Quid, I really like Haloumi. I've started dusting it in flour before I fry it - I saw a recipe that did that - and serving it with a squeeze of lemon juice over the top. Yummy goodness.
I tend to just serve it as part of a mezze plate before dinner.
The recipe also said flaming it with ouzo at the end was lovely, but I guess no good for you and Fahim. Posted by Eaquae Legit (Member # 3063) on :
Okay, so my list for next time (likely in a couple weeks) is Muenster (had once bfore, with fond memories), Raclette, Haloumi, and some 5-year cheddar.
Posted by Steev (Member # 6805) on :
Mizithra is nice. Sometimes they make it too salty but it goes great on anything.
My favorite is a white cheddar that is aged over 3 years at least.
Posted by Annie (Member # 295) on :
quote:Not sure if I'd be willing to try a dairy product that old.
One time I ate a dried apple that was older than me.
Posted by Primal Curve (Member # 3587) on :
Aged cheddar is a fine thing. It takes a boring cheese destined for grilled cheese and taco night and creates and extraordinary cheese for the discerning pallette.
Posted by quidscribis (Member # 5124) on :
imogen - thanks for the tip. I shouldn't be surprised that you'd respond - the cheese is imported from Australia. And since we have some haloumi in the fridge right now, I'll be giving that tip a try as soon as I rip that package open.
(The hummingbirds are dancing all over the jasmine and curry leaf trees in the backyard right now, five feet away from me. I love watching them when they do it. And they sound like they're having so much fun!)
Posted by Choobak (Member # 7083) on :
quote: Brie is sort of like Camembert
Arg !!!
Noooooo !!! Brie IS NOT a sort of Camembert !
Camembert is a sort of Brie ! That's a GREAT and IMPORTANT difference ! And more exactly Camembert is a copy of Coulommiers.
Explanation : In the Moyen Âge, the town of Coulommiers in the country named Brie was well-known for his two famous cheeses. But one day, a monk of the order of hospitalier took the recipe of coulommiers, and went to the village of Camenbert, in Normandie, to produce it (not as good).
Understand ?
Posted by quidscribis (Member # 5124) on :
Choobak, honey, saying "Brie is sort of like Camembert" means "Brie is similar to Camembert", not a type of Camembert.
Thank you for giving us the history. I had no idea.
Personally, I've never had any of the three (I don't think), although I really ought to one of these days. We can get Brie here, and Camembert, too, on a good day. Coulommiers I have never heard of.
Posted by imogen (Member # 5485) on :
quote: The hummingbirds are dancing all over the jasmine and curry leaf trees in the backyard right now, five feet away from me
*jealous*
That sounds like a little paradise!
Posted by The Pixiest (Member # 1863) on :
Brie is better than Camembert. (Oh, I like it runny.)
Pix Aka "Goudabrie Whitestilton" in EQ2
Posted by Megan (Member # 5290) on :
W/r/t the brie/camembert thing, I'm not particular; I'll take either.
I am DEFINITELY going to have to buy some of one of them on the way home now, though. Posted by rivka (Member # 4859) on :
O_O
Choobak! I didn't mean it! I'm sorry! *grovels* (also, what quid said!)
Posted by Goody Scrivener (Member # 6742) on :
quote:MOUSEBENDER: Camembert, perhaps? WENSLEYDALE: Ah! We have Camembert, yes sir. MOUSEBENDER: You do! Excellent. WENSLEYDALE: Yes, sir. It's, ah ..... it's a bit runny. MOUSEBENDER: Oh, I like it runny. WENSLEYDALE: Well, it's very runny, actually, sir. MOUSEBENDER: No matter. Fetch hither le fromage de la Belle France! M-mmm! WENSLEYDALE: I think it's a bit runnier than you'll like it, sir. MOUSEBENDER: I don't care how [bleep] runny it is. Hand it over with all speed. WENSLEYDALE: Oh ..... MOUSEBENDER: What now? WENSLEYDALE: The cat's eaten it.
Had to do it!!!
Posted by Choobak (Member # 7083) on :
In fact, i like speak about french thing to you because without one or two hatrackers, I can't have opposition. If one are from Normandie, you could look a hard fight.
But the story is true.
And i was born at Coulommiers...
((((Rivka)))) Don't take my sentenses "au pied de la lettre" Posted by Annie (Member # 295) on :
Just to nitpickedly vent about PC's "taco night" comment....
Cheddar is NOT a Mexican cheese! (neither is velveeta, but if we have to go there I'm giving up) I don't know what it is with these blasted Americans and their weird adulterations of Mexican cuisine, but.... *shudder* ... all of that heinous oily orange grease floating about on a pile of innocent enchiladas!
Posted by Megan (Member # 5290) on :
I have that stupid song from the velveeta commercial in my head now...
Posted by Morbo (Member # 5309) on :
Enhh, it's Tex-Mex, big deal. Wait till you see what the Japanese do to American food.
Cheddar is my favorite cheese, but it doesn't melt well.
Posted by quidscribis (Member # 5124) on :
Imogen - it IS paradise. It seems that they've made a habit of frolicking in our trees in the back. I sit at the couch beside the large patio windows overlooking the back where they frolic, and it's just beautiful, listening to them and watching them hop around. Yup, it's beautiful here!
Posted by Tante Shvester (Member # 8202) on :
quote:it's just beautiful, listening to them
We don't get hummingbirds. Do they really hum? Is it a melodic humming, or more of a drone?
Our birds chirp. Melodically.
Posted by Morbo (Member # 5309) on :
I've never seen a live hummingbird other than on TV. I would love to. I know they're around in GA but despite 4 years of surveying I've yet to see one.
Posted by Glenn Arnold (Member # 3192) on :
quote: Toussaint This cheese is sharper and more complex in flavor. Try it with Merlot or Shiraz.
Ouray Similar to Toussaint in texture, this cheese has a buttery fresh flavor that is best eaten without crackers or bread. Enjoy it with a glass of Vouvray.
Barat This cheese is drier and cheddar-like in texture. The flavor of this young handmade cheese will deepen over several days at room temperature. Sharp and firm, it is excellent with white wines, light ales, mead and cider.
All three of these cheeses might be mistaken for brie in appearance, as they all have a rind. But they are all considerably firmer, have considerably different flavor, and only the Ouray comes close to being creamy like brie.
I'm pretty sure the Barat won a national cheese prize, but they don't list it on the website.
They are all a very different experience than any other cheese I've tasted in the U.S.
(hint: not Python)
Posted by quidscribis (Member # 5124) on :
Tante - I haven't noticed any actual humming, but then, I'm partially deaf, so they could be and I wouldn't know. But they do chirp, and energetically so!
It helps that we also have a tree in the front that has yellow, bell shaped flowers with nectar in them that the hummingbirds eat. There are dozens of hummingbirds in that tree every day, happily chirping along.
Then there are the bright green parrots that swarm around here - I've seen eight at a time, but I've been told there are 50 or so right around here.
And then there are a whole lot of other birds, all happily contributing their songs, and dancing as they hop from tree to tree.
See, we live far enough out from Colombo, the big city, that we've got jungle around us. One lot beside us is nothing but jungle (we need to get it trimmed to keep the mosquitoes down), and since we've been going through monsoon lately, everything grows really really fast. Some plants, vines, for example, will grown two or three feet in one day in the right conditions.
But hey, anyone who wants to come here and see the hummingbirds for themselves is more than welcome. Remember, LankaCon 2006!
[/derail]
Posted by imogen (Member # 5485) on :
If I can, I will.
Probably not 2006. Full time employment after graduation and all that. But you are definately scheduled as a stop in our around the world trip (when we make it).
I'm also jealous of your curry leaf trees. I want fresh curry leaves!
Posted by quidscribis (Member # 5124) on :
I wonder if it would work to mail you some so you could sprout and grow your own? Or would a nursery in your area have them?
You know, as I think about it, there are a large number of Sri Lankans who've settled in Australia. It ought to be possible to find such. Do you need info on genus/species?
And have you ever had them or used them before? As in, do you know what you're missing, or is it your imagination going full tilt? Posted by Steev (Member # 6805) on :
They are called hummingbirds because their wings flap so fast that it makes a soft humming sound.
Sort of like the buzz of an insect's wings but is more of a drone like humming sound with a deep pitch. Neat little guys. Very small too. It is easy to mistake them for large insects if you're not watching closely. I think they're considered some of the smallest birds in the world.
According to the above sight there are two species of hummingbirds on the north Atlantic coast although I haven't seen any since I moved out here.(Maryland) I used to see them all the time in Utah.
Posted by imogen (Member # 5485) on :
I've used dried curry leaves but never fresh. I have seen fresh ones used and the results looked so much better than using dried ones.
So, imagination going wild mostly.
I haven't seen any in a nursery - but if you tell me the name and all I can probably do a bit of research. I know where to get dried, but I'm pretty sure they're imported from Malaysia.
If I can work it out, all I need then is a bay tree and I will be a Very Happy Girl.
(Already have the kaffir lime. )
Posted by ReikoDemosthenes (Member # 6218) on :
My parents say that hummingbirds hum...however I'm also in the partially deaf camp, so while I've seen them quite a lot, I've never heard one.
Posted by quidscribis (Member # 5124) on :
Murraya Koenigi is the curry leaf tree that's used in Sri Lankan and Indian cooking. You don't want the curry plant (Helichrysum italicum or Helichrysum angustifolium) as that is inedible and is called the curry plant only because it smells vaguely of curry powder.
I have many - at least a dozen - curry leaf plants growing in the back. I'm probably going to pull up the oldest and straggliest, and otherwise thin the herd so I have room to plant other things.
Dried curry leaves taste pathetically and nothing at all like the fresh. You've probably already guessed that. Sorry! But if you come here, you could always smuggle one home. . .
Kaffir lime. I want one. Does it grow limes as well? Or do you just use the leaves? Or what?
Steev, thanks for the info on hummingbirds. It also explains why I don't hear the hum - we have the fan running all the time in whatever room I'm in, so that would drown out anything like that. The ones we've had dancing about our trees are about an inch or possibly two at the tallest. I wouldn't have known what they are, except that Fahim gives me names. Posted by MyrddinFyre (Member # 2576) on :
Oh... wow. This thread is amazing.
Posted by imogen (Member # 5485) on :
Kaffir lime does grow limes but they're little hard misshaped things. Not good for eating (I have a tahitian lime for the fruit ).
You just use the leaves - I think traditionally it's Thai dishes mostly. But I use them instead of lime zest for lots of dishes and it works beautifully.
Posted by quidscribis (Member # 5124) on :
Huh. Good to know. I've been reading about kaffir lime trees and have been wanting to get me one. I think I still do.
We have what I think might be a lime bush in a pot in the back, but I haven't verified by actually, you know, looking for pictures of a lime tree on the internet. Haven't been bothered enough to do that. One of these days. But then, there are quite a few mystery plants that are obviously not weeds that I need to figure out what they are.
And our amburella (really, no idea if this spelling is even close or not, but then, considering it's a Sinhalese word, I actually doubt there is an English word for it yet) tree is fruiting, and when they're ripe, the amburella's get made into a curry, somewhat similar in taste to a sour mango curry. Yum! (Fahim's not fond of it, so, well, all the more for me. Just like pumpking curry. )
MyrddinFyre - what, just cuz we wander so much?
Posted by rivka (Member # 4859) on :
Myr is a big cheese fan. I suspect that may have something to do with her appreciation of this thread.
Posted by MyrddinFyre (Member # 2576) on :
Just a bit Posted by Tante Shvester (Member # 8202) on :
quote:Profile for MyrddinFyre Interests: Cheese, the color of random, the sound of black, the art of spontaneity.
I guess so.
Posted by quidscribis (Member # 5124) on :
Ah, a cheese fan. . . We love cheese fans.
Myr, what are your favorite cheeses?
Posted by MyrddinFyre (Member # 2576) on :
Well... as long as it's not cottage cheese, I'll love it. As far as conventional cheeses go, I'm a big sucker for Muenster and provolone. And brie baked and covered in pecans is DIVINE Posted by Eaquae Legit (Member # 3063) on :
Oooooooooooh. Recipe?
Posted by Glenn Arnold (Member # 3192) on :
Myr,
Did you check out the link I posted? Some very cheesy info in there.
Posted by quidscribis (Member # 5124) on :
I tried imogen's suggestion of lightly dusting the haloumi cheese with flour, except I modified it, of course, to be flour mixed with some paprika, then tossed the cheese in it, and deep fried it.
Definitely even better than just frying it.
Recommendation: eat cheese immediately or as close to immediately as possible. Definitely best while it's still warm.
Excellent recommendation! Thanks, imogen!
Edit to add: I forgot to mention! I used it instead of feta in the (modified for local ingredients) Greek salad. It's wonderful! And very nice for a variation on the theme. Yum!
Posted by MyrddinFyre (Member # 2576) on :
Eaquae - I'll look for it, not sure where my mom keeps these things!
Glenn - I didn't see it! I'll check it out now Posted by imogen (Member # 5485) on :
Yay!
The paprika sounds good.
Mmmmm. I think I'll have to try that next time. Posted by Eaquae Legit (Member # 3063) on :
*bump* because I'm going back again next week. (For the record, the store is more than an hour away, which is why I think of this as a big deal.)
Posted by Tante Shvester (Member # 8202) on :
Have you ever eaten Mascarpone? It's like cream cheese, if cream cheese were made by sweet angels. It's used to make tiramisu, but if you were to spread some on a toasty English muffin, I don't think you'd be disappointed.
Posted by Choobak (Member # 7083) on :
Last mounth, i eat a very famous cheese : le Mont d'or. In my town of Levallois, there is a wonderful market. Here, there are little productors of many part of France, and especially from Franche-Comté. They have a very famous comté of 20 mounths so tasty ! And they have this Mont d'or. It's a Cheese very creamy presented in a wood box. And in a good bread (of course french !) It was very delicious !!
And now, I'm going to eat a piece of comté...
Posted by quidscribis (Member # 5124) on :
![[Razz]](tongue.gif)
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).![[Wall Bash]](graemlins/wallbash.gif)
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saying "Brie is sort of like Camembert" means "Brie is similar to Camembert", not a type of Camembert.![[ROFL]](graemlins/rofl.gif)