hard, oily, artery-demolishing cheese

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i've been craving it. i'm kinda plowing through a hunk of semi-hard english white cheddar i bought yesterday as snack food to go with my brooklyn pilsner, but i want more more more, harder, oilier, sharper. what's good?

― stockholm cindy (Jody Beth Rosen), Saturday, 6 March 2004 22:29 (twenty-one years ago)

u scare me!

― gaol clichy (clichy), Wednesday, 10 March 2004 09:18 (twenty-one years ago)

I'm glad this thread was revived. I love hard, bitey cheese.

― the music mole (colin s barrow), Wednesday, 10 March 2004 10:10 (twenty-one years ago)

hard AND oily? hmmm

― stevem (blueski), Wednesday, 10 March 2004 10:22 (twenty-one years ago)

I think we're after an Italian style cheese here? Romano or parmesan, with dry bread? I'm a bit ignorant about all this.

― the music mole (colin s barrow), Wednesday, 10 March 2004 10:24 (twenty-one years ago)

Really mature stilton is great for this. You can see what your arteries will look like before you eat as well, simply by looking at the mass of blue squiggles on the cheese.

― Johnney B (Johnney B), Wednesday, 10 March 2004 12:08 (twenty-one years ago)

a good solid Manchego or idiazabal would be good. The Idiazabal may be a bit soft though.

― chris (chris), Wednesday, 10 March 2004 12:10 (twenty-one years ago)

tomme de savoie. very similar to manchego, but a bit creamier/oilier, and smoother.

― lauren (laurenp), Wednesday, 10 March 2004 13:49 (twenty-one years ago)

Ive been digging on some Dill Havarti the last couple days. Its not really hard, but it gets oily when you cook it.

― Spinktor au de toilette (El Spinktor), Wednesday, 10 March 2004 13:52 (twenty-one years ago)

tomme is a lot softer, good for melting into potatoes though

― chris (chris), Wednesday, 10 March 2004 13:57 (twenty-one years ago)

since Bilbao i have this mad urge for tomato mush, sunflower oil and brie on fresh crusty bread every morning, that's good eatin'

― stevem (blueski), Wednesday, 10 March 2004 14:17 (twenty-one years ago)

tell me about it. a perfect hangover cure

― chris (chris), Wednesday, 10 March 2004 14:18 (twenty-one years ago)

manchego 4ever!

― s1ocki (slutsky), Wednesday, 10 March 2004 15:17 (twenty-one years ago)

yeah, that's what i'm thinkin.

― stockholm cindy (Jody Beth Rosen), Wednesday, 10 March 2004 15:52 (twenty-one years ago)

Agkh, stilton, ew. Gym socks, yo, gym socks.

― nickalicious (nickalicious), Wednesday, 10 March 2004 15:56 (twenty-one years ago)

the tomme i have now is quite firm. i think taste-wise it might be a better match with pilsner than manchego, but they're both delicious.

― lauren (laurenp), Wednesday, 10 March 2004 15:57 (twenty-one years ago)

Paul Eater to thread!

― Matos W.K. (M Matos), Wednesday, 10 March 2004 16:11 (twenty-one years ago)

Stilton != gym socks!

Stilton + crust bread = best eating with ILXing EVAH!

― Johnney B (Johnney B), Wednesday, 10 March 2004 16:30 (twenty-one years ago)

Stilton + crusty bread + PICKLED ONIONS.

(also, parmesan owns this thread)

― Markelby (Mark C), Wednesday, 10 March 2004 16:34 (twenty-one years ago)

I've only once been able to stomach the taste of stilton and that was in a served-cold stilton apple soup we served once at ye olde restaurante I worked.

― nickalicious (nickalicious), Wednesday, 10 March 2004 16:37 (twenty-one years ago)

I can stomach a lot of things, but Cheese soup is just plain wrong.

Foods spotted in the market in Bilbao =

deep fried pig face

cow snout

elvers (these were delicious)

acres of tripe

― chris (chris), Wednesday, 10 March 2004 16:40 (twenty-one years ago)

Tripe is served in acres? I'm not surprised some people find it heavy going.

Did you try either of the fizzog-based delicacies?

― Markelby (Mark C), Wednesday, 10 March 2004 16:42 (twenty-one years ago)

unfortunately not, I was feeling a little fragile at the time, I do have a picture of the cow snout on my phone though.

― chris (chris), Wednesday, 10 March 2004 16:55 (twenty-one years ago)

Anything as long as it's got a face, that's my culinary philosophy.

― Liz :x (Liz :x), Wednesday, 10 March 2004 16:57 (twenty-one years ago)

ooh just checked, the acres of tripe is on my phone too, along with some red snappers

― chris (chris), Wednesday, 10 March 2004 16:59 (twenty-one years ago)

Lashings and lashings of offal! Cor.

― Liz :x (Liz :x), Wednesday, 10 March 2004 17:14 (twenty-one years ago)

Do you ever go to Bierkraft, cindy? Beer is their specialty, but they have some very fine cheeses, such as the hard, oily, overripe Roncal sheep cylinder I bought yesterday. Also I sampled some hard idiazabal with sliced avocado to mellow the bite and augment the artery destruction: very good. Tete de moine is nice too, at the pungenter end of the spectrum.

But my recommendation is to swing by Di Palo's on Grand Street in Little Italy and pick up a beautiful wedge of two- or three-year-old semi-crystalline Parmigiano after tasting a few to find your favorite.

Here's a nice sale on "vacche rosse" (red cow) Parmigiano.

― Paul Eater (eater), Wednesday, 10 March 2004 22:33 (twenty-one years ago)

Cheese connoisseur's 80 lb Wheel Of Parmigiano~Reggiano "Vacche Discount Price: $2,387.00
every day
Wholesale price: $1,909.60
w/ $300.00 purchase

― stockholm cindy (Jody Beth Rosen), Wednesday, 10 March 2004 22:34 (twenty-one years ago)

I am perturbed by the concept of 'semi-hard' cheddar.

― N. (nickdastoor), Wednesday, 10 March 2004 22:36 (twenty-one years ago)

http://www.storesonline.com/images/common/imagewrap.img?picture.image.url=http://www.storesonline.com/members/534303/uploaded/Web_food_046.jpg&picture.width.max=200

― Gear! (Gear!), Wednesday, 10 March 2004 22:40 (twenty-one years ago)

i was gonna say "eh, put a ring around it, it'll be fine" but gear has the right idea.

― stockholm cindy (Jody Beth Rosen), Wednesday, 10 March 2004 22:41 (twenty-one years ago)

Was that meant for the MEN:SHOW US YOUR WIENERS thread?

― N. (nickdastoor), Wednesday, 10 March 2004 22:41 (twenty-one years ago)

those mozz sticks do look kind of, um... wienerish.

― lauren (laurenp), Wednesday, 10 March 2004 22:42 (twenty-one years ago)

don't make me post the georgian horse cock sausage pic

― stockholm cindy (Jody Beth Rosen), Wednesday, 10 March 2004 22:43 (twenty-one years ago)

nothing semi-hard about that.

― lauren (laurenp), Wednesday, 10 March 2004 22:44 (twenty-one years ago)

hey, you know something? sometimes a cheese stick is just a cheese stick.

of course, sometimes it's also a plateful of giant cocks.

― Gear! (Gear!), Wednesday, 10 March 2004 22:47 (twenty-one years ago)

I was more referring to the fact that I thought they were sausages.

― N. (nickdastoor), Wednesday, 10 March 2004 22:48 (twenty-one years ago)

Stilton with fruitcake is delish.

― Madchen (Madchen), Thursday, 11 March 2004 11:02 (twenty-one years ago)

oh yes, as is a nice sharp cheddar with a digestive biscuit and a slice of apple.

Membrillo also rules

― chris (chris), Thursday, 11 March 2004 11:03 (twenty-one years ago)

And dairylea on digestives.

― Madchen (Madchen), Thursday, 11 March 2004 11:54 (twenty-one years ago)

Asturian cheese will give you visions, but a little pecorino might be just the trick.

We've got half a roundel of machengo in the fridge but that's no help.

― suzy (suzy), Thursday, 11 March 2004 11:59 (twenty-one years ago)

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