OPV: CHEESES

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1. Brie
2. Haloumi
3. Feta
4. Rouqefort
5. Buffalo Mozarella

― Wooden (Wooden), Sunday, 10 October 2004 22:33 (twenty-one years ago)

1. mozarella
2. feta
3. swiss
4. triple cream brie
5. ricotta

I R BO-RING

― kyle (akmonday), Sunday, 10 October 2004 23:05 (twenty-one years ago)

1. swiss
2. ultra sharp cheddar
3. munster
4. ricotta
5. colby

(run o the mill)

― todd swiss (eliti), Sunday, 10 October 2004 23:28 (twenty-one years ago)

We were driving through the Wisconsin Dells once and stopped at one of those touristy places. I can't say it was against my better judgment (I was too young to have any better judgment), but I tasted an aged-21-years cheddar. I couldn't get that taste out of my mouth for a week.

― William Crump (Rock Hardy), Sunday, 10 October 2004 23:42 (twenty-one years ago)

1. Camembert
2. Stilton
3. Roquefort
4. Cheddar (Campbeltown - I used to live there, went to the cheese factory as a class trip)
5. Feta

― Kevin Gilchrist (Mr Fusion), Sunday, 10 October 2004 23:45 (twenty-one years ago)

Oh lord, where to begin, where to end.

1) Super aged white cheddar
2) The fantastic gouda I get from the farmer's market on Saturdays
3) Parmesan/romano blends, the fresher the better
4) Feta, crumbled or packed in the brine
5) All other cheese except the Velveeta/Cheese Whiz/'American' compounds

― Ned Raggett (Ned), Sunday, 10 October 2004 23:46 (twenty-one years ago)

how are you pronouncing "gouda"? if you don't mind my asking.

― RJG (RJG), Sunday, 10 October 2004 23:57 (twenty-one years ago)

I say 'gow-da'

― Wooden (Wooden), Monday, 11 October 2004 00:00 (twenty-one years ago)

I didn't mean you.

― RJG (RJG), Monday, 11 October 2004 00:01 (twenty-one years ago)

Sorry.

― Wooden (Wooden), Monday, 11 October 2004 00:02 (twenty-one years ago)

Next time I shan't bother.

― Wooden (Wooden), Monday, 11 October 2004 00:02 (twenty-one years ago)

that's okay but I didn't mean you.

― RJG (RJG), Monday, 11 October 2004 00:05 (twenty-one years ago)

1. monterey jack
2. gruyere
3. parmesan
4. mozzarella
5. leerdammer

― Tannenbaum Schmidt (Nik), Monday, 11 October 2004 00:07 (twenty-one years ago)

1) Camembert
2) Smoked gouda
3) Romano
4) Jarlsberg
5) Cheddar (Cabot's)

― j.lu (j.lu), Monday, 11 October 2004 00:07 (twenty-one years ago)

how do you pronounce "gouda"?

― RJG (RJG), Monday, 11 October 2004 00:08 (twenty-one years ago)

I've always pronounced it goo-da, but I'm doubtless shamefully wrong.

― Ned Raggett (Ned), Monday, 11 October 2004 00:19 (twenty-one years ago)

Goooooooooooooooooooooooo-duh.

― Carey (Carey), Monday, 11 October 2004 00:20 (twenty-one years ago)

it seems popular, that way, in the USA.

haha, f, too.

― RJG (RJG), Monday, 11 October 2004 00:21 (twenty-one years ago)

I pronounce it gooda, and I live in the UK. I don't like Gowda, if that's how you are supposed to pronounce it...

― Kevin Gilchrist (Mr Fusion), Monday, 11 October 2004 00:22 (twenty-one years ago)

1. Smoked Mozz
2. Geirtoast
3. Muenster
4. Brie
5. Superstinky cheese

― Carey (Carey), Monday, 11 October 2004 00:28 (twenty-one years ago)

I just woke up from a nap, during which i had a dream about holding a big handful of mozarella and trying to find a ziplock bag to store it.

― latebloomer (latebloomer), Monday, 11 October 2004 00:52 (twenty-one years ago)

i like everything except the stinky rotten ones, and i'm not especially crazy about "smoked" cheeses. muenster doesn't do much for me but i'll eat it if someone puts it in front of me.

gruyere is just about the greatest foodstuff known to mankind.

― Germany's Fun-Loving Beer (Jody Beth Rosen), Monday, 11 October 2004 00:57 (twenty-one years ago)

Chevre
Manchego
Cheddar
Comte
Garrotxa

― gabbneb (gabbneb), Monday, 11 October 2004 02:02 (twenty-one years ago)

GOO-da.

The prospect of listing cheeses at this point seems unbearably taxing.

― jaymc (jaymc), Monday, 11 October 2004 02:04 (twenty-one years ago)

brie
strong vintage tasty
bocconcini
good parma reggiano off the wheel
Tilba sundried tomato tasty cheddar (Tilba is a gorgeous tiny mountain village in NSW that has a great cheese factory that makes the BEST cheeses)

xxxxpost I say goo-da too.

― Trayce (trayce), Monday, 11 October 2004 02:05 (twenty-one years ago)

\Although none of you motherfuckers have mentioned HAVARTI.

― jaymc (jaymc), Monday, 11 October 2004 02:05 (twenty-one years ago)

Thats because it isnt CHEESE! ;P

― Trayce (trayce), Monday, 11 October 2004 02:07 (twenty-one years ago)

(VI-X: Stilton, Reggiano, Emmentaler, Feta, Farmer's)

― gabbneb (gabbneb), Monday, 11 October 2004 02:08 (twenty-one years ago)

1. Parmesan
2. Ricotta
3. Alpine Lace swiss
4. Stilton
5. Chihuahua Queso Blanco

― oops (Oops), Monday, 11 October 2004 03:40 (twenty-one years ago)

Cabot Cheddar, bitches!

― Hurting (Hurting), Monday, 11 October 2004 03:41 (twenty-one years ago)

i want to know about gjetost.

― caitlin hell (caitxa), Monday, 11 October 2004 09:56 (twenty-one years ago)

i was going to suggest havarti too, is it not a cheese?
http://www.ilovecheese.com/cheese_profile.asp?Cheese=Havarti

― mustapha mond (lemike), Monday, 11 October 2004 10:04 (twenty-one years ago)

Oh, there was a crossword clue for a cheese I've never heard of in the Metro Today. "Italian soft mild cheese, (3,5)", begins with "B" (assuming 1 across = "BASS") so I guess it's BEL something... BEL... bel WHOT?! BABY BEL? But that's not even Italian!

Aw man!

Caitlin:

1908 DOANE & LAWSON Varieties of Cheese 27 Hvid gjedeost. This is a goat's-milk cheese made in Norway..only for local consumption.

1923 A. WARD Encycl. Food 92 Gjedeost, a sweet, rich, strong-flavored, brown, Norwegian, goat's milk cheese, moist but firm enough to slice well.

1956 A. L. SIMON Cheeses of World 124 Mysost or whey cheese was first made from goat's milk and named Gietost (gjet means goat). 1960 House & Garden Apr. 111/2 A cheese called Gjetost which..has been produced in Norway for over 1,000 years.

ONLY FOR LOCAL CONSUMPTION!

― Starry (hello chickens), Monday, 11 October 2004 10:06 (twenty-one years ago)

Bel Paese, Sarah.

― suzy (suzy), Monday, 11 October 2004 10:09 (twenty-one years ago)

This is possibly the most difficult question I have ever pondered:

1. Extra-old white Cheddar (as old as possible)
2. Parmesan
3. Gorganzola
4. Gruyere
5. Chevre (or any of the zillion varieties of those little mouldy wheels)

― Rob Bolton (Rob Bolton), Monday, 11 October 2004 10:10 (twenty-one years ago)

Ooh i love that, it was a difficut choice for me between that & Roule.
x-post to suzy.

― PinXorchiXoR (Pinkpanther), Monday, 11 October 2004 10:10 (twenty-one years ago)

Well done Suzy!

Bel Paese
Bel Paese is from the Lombardy region of Italy. It is soft and smooth in texture, and has a light milky aroma. It is matured for 6-8 weeks. The genuine Italian article can be identified by its wrapper, which features an image of a priest (others say it is author Antonio Stoppani) and the map of Italy (U.S. versions show a map of the Americas). The name means "beautiful country," and was inspired by the title of a book by Stoppani.

Never had it. Is it nice?

― Starry (hello chickens), Monday, 11 October 2004 10:11 (twenty-one years ago)

Oh SHIT - forgot about Brie, Stilton, Taleggio, Stinking Bishop...

THIS IS TOO HARD

― Rob Bolton (Rob Bolton), Monday, 11 October 2004 10:11 (twenty-one years ago)

1. Nice extra mature cheddar
2. Camembert
3. Stilton
4. Brie
5. MORE CHEESE!!!!

― ouda gouda! (hello chickens), Monday, 11 October 2004 10:13 (twenty-one years ago)

Haha I'm off to see what the Calais Man has at Leather Lane. Cheapest and best cheese to be got in London.

― suzy (suzy), Monday, 11 October 2004 10:13 (twenty-one years ago)

such parsimony with the gdjetost!! suzy you're just saying that because he's five minutes from your flat.

only the best: What's the Best Cheese

a less heirarchical view: Adventurese at the cheese shop

for specialists, cheese that's good to fry, hard, oily, artery-demolishing cheese, what cheese has the worst smell?, or Cheese with things in.

for the widest possible view, rainy's egalitarian cheese might be good.

(if you're really the argumentative kind, you could question the entire concept, as in Cheese C or D?)

― You've Got to Pick Up Every Stitch (tracerhand), Monday, 11 October 2004 10:14 (twenty-one years ago)

One thing I must maintain is that I am firmly against Stilton Fanny Dangle ie stilton with apricots/cranberries running throughout, you know the sort. UGH! Not nice! Stilton should be gooey and eaten on crackers with a nice bottle of PORT.

Mmmm.

Port.

― Starry (hello chickens), Monday, 11 October 2004 10:15 (twenty-one years ago)

1. Parmesan
2. Gorgonzola
3. Taleggio
4. Pepper Jack
5. Emmenthal
6. Roquefort
7. Mozzarella

― Markelby (Mark C), Monday, 11 October 2004 10:16 (twenty-one years ago)

Hahah what an apt crosspost with Stitch, there!

― Starry (hello chickens), Monday, 11 October 2004 10:16 (twenty-one years ago)

Five? I make it three.

They had the runny soft fuckers in the ramekins for 50p each once, and they are a fiver at Borough Market.

Any cheese with fruit or nut in it is just WRONG. ::pukes::

― suzy (suzy), Monday, 11 October 2004 10:17 (twenty-one years ago)

I'm amazed there hasn't been a separate "I Love Cheese" board, to be honest...

― Rob Bolton (Rob Bolton), Monday, 11 October 2004 10:18 (twenty-one years ago)

i got the apricot stilton thingie once and i was so excited about it! cut to.. shelf in fridge three weeks later with big mushy lump of same, listing sadly. i guess it's better than having erm, fingertips in.

― You've Got to Pick Up Every Stitch (tracerhand), Monday, 11 October 2004 10:19 (twenty-one years ago)

but just. anyway this week i like tetilla!! OH SWEET CHEESES!!

― You've Got to Pick Up Every Stitch (tracerhand), Monday, 11 October 2004 10:19 (twenty-one years ago)

Camembert
Stilton
Proper cheddar
Brie
Some form of Northern English crumbly cheese (ie Cheshire/Leetoaster/Wensleydale)

― RickyT (RickyT), Monday, 11 October 2004 10:23 (twenty-one years ago)

starry:
does "only for local consumption" mean it can't be exported?
i saw some in the grocery store, is this kind not as good?

― caitlin hell (caitxa), Monday, 11 October 2004 10:23 (twenty-one years ago)

Skipping 5 messages at this point... Click here if you want to load them all.

Cheshire
Brie
Wensleydale
Stilton
Gouda

― caitlin (caitlin), Monday, 11 October 2004 11:28 (twenty-one years ago)

how do you say "gouda"?

― RJG (RJG), Monday, 11 October 2004 11:31 (twenty-one years ago)

i say it "gouda", of course

― caitlin (caitlin), Monday, 11 October 2004 11:33 (twenty-one years ago)

To rhyme with OUDA!

OUDA GOUDA OUDA GOUDA!

Gooooooo-dah!

― Starry (hello chickens), Monday, 11 October 2004 11:37 (twenty-one years ago)

plain ol moz, if it's cold, needs some grains of salt on it but once you do that it's-a good-a

― You've Got to Pick Up Every Stitch (tracerhand), Monday, 11 October 2004 11:45 (twenty-one years ago)

1. Cheddar (super super sharp)
2. Havarti (made from goats)
3. Muenster
4. Feta
5. Mozzarella

Last night I also had some brie and a Maytag stilton.

― Jordan (Jordan), Monday, 11 October 2004 12:22 (twenty-one years ago)

A cold mozzerella sandwhich with tomato and pesto is delicious. Has to be good mozzerella, though.

― Wooden (Wooden), Monday, 11 October 2004 12:25 (twenty-one years ago)

fresh mozzarella, the kind in water

― caitlin hell (caitxa), Monday, 11 October 2004 12:51 (twenty-one years ago)

1. Gorgonzola (with oatcakes numnum)
2. Lancashire
3. Stilton
4. Dolcelatte
5. Philadelphia!

― Dave B (daveb), Monday, 11 October 2004 13:05 (twenty-one years ago)

Lancashire crumbly
Gorgonzola
Mozzarella (buffalo, natch)
Wensleydale
vieux pane

but there are tons more I love - manchego, port salut, pyrenees cheese with the black plastic yum, cheshire, the list is endless.

― Vicky (Vicky), Monday, 11 October 2004 13:59 (twenty-one years ago)

obv

― You've Got to Pick Up Every Stitch (tracerhand), Monday, 11 October 2004 14:02 (twenty-one years ago)

You UK bastards are all making me hungry this morning. Well done and I hate you.

― Ned Raggett (Ned), Monday, 11 October 2004 14:04 (twenty-one years ago)

I am really sorry, I forgot Stilton. That makes me very bad.

― Markelby (Mark C), Monday, 11 October 2004 14:12 (twenty-one years ago)

As usual, I can't understand the lack of love for Morbiere on this thread. I think it's my favourite.

― aldo_cowpat (aldo_cowpat), Monday, 11 October 2004 14:22 (twenty-one years ago)

1. Cheddar (Mature)
2. Parmesan
3. Feta
4. Munster
5. Brie

Stinking Under:

Soft Goat's Cheese

― Chewshabadoo (Chewshabadoo), Monday, 11 October 2004 14:52 (twenty-one years ago)

Epoisses
Dolce Latte
Ossau Iraty
Cabecou
Stilton
Mimolette

― Michael White (Hereward), Monday, 11 October 2004 15:00 (twenty-one years ago)

ok, is Tallegio actually supposed to both taste and smell like baby diarrhea ? I mean I've got a fairly evolved palette ,but my god !

― Brad Laner (Brad Laner), Monday, 11 October 2004 15:26 (twenty-one years ago)

Not having tasted baby diarrhea, I cannot answer that.

― Michael White (Hereward), Monday, 11 October 2004 15:26 (twenty-one years ago)

oh please. use your imagination. or better yet, try some Tallegio

― Brad Laner (Brad Laner), Monday, 11 October 2004 15:30 (twenty-one years ago)

Tallegio is fairly mild by my standards.

― Michael White (Hereward), Monday, 11 October 2004 15:34 (twenty-one years ago)

That's the thing, I'm just wondering if I had some that was off. Either that or you are a true cheese-warrior.

― Brad Laner (Brad Laner), Monday, 11 October 2004 15:45 (twenty-one years ago)

I love Taleggio. I don't think it's that strong, actually. A good rich flavour, with a hint of nuttiness. Great when getting good and runny.

― Rob Bolton (Rob Bolton), Monday, 11 October 2004 15:47 (twenty-one years ago)

runny as in the cheese, not the baby

― Rob Bolton (Rob Bolton), Monday, 11 October 2004 15:48 (twenty-one years ago)

Cold mozzarella is really nice with some lemon oil & rocket.
Also, I forgot halloumi, so that takes my list to 7, but I cannot change any of those, so there.

― PinXorchiXoR (Pinkpanther), Tuesday, 12 October 2004 07:00 (twenty-one years ago)

I have just had one of the Camemberts I picked up from the cheese stall at the LOW price of 2 for £1 out on the counter for 30 minutes and the front room now STINKS. The cheese itself quivers with maturity and sings when you bite it - very strong and creamy.

― suzy (suzy), Tuesday, 12 October 2004 15:43 (twenty-one years ago)

four years pass...

5. Superstinky cheese

― Carey (Carey), Sunday, October 10, 2004 8:28 PM (4 years ago) Bookmark

― shit zoo (PappaWheelie V), Monday, 8 December 2008 06:21 (seventeen years ago)

One of the V I would P is whatever you call Basque sheep cheese.

― "I Like My Hogen-Mogen" (nickalicious), Monday, 8 December 2008 06:34 (seventeen years ago)

What's that cheese with all the live maggots inside it?

― ⅅ∊ȴℹҁℹσᴗᔔ Ӎℹȴⱪℹȵʛ (libcrypt), Monday, 8 December 2008 06:38 (seventeen years ago)

blue velveta

― shit zoo (PappaWheelie V), Monday, 8 December 2008 06:39 (seventeen years ago)

It make a dam good grill cheez samitz.

― ⅅ∊ȴℹҁℹσᴗᔔ Ӎℹȴⱪℹȵʛ (libcrypt), Monday, 8 December 2008 06:41 (seventeen years ago)

At my work we got a wheel of stilton delivered and on the box it said "WARNING: Contents of this box may smell funky.".

― "I Like My Hogen-Mogen" (nickalicious), Monday, 8 December 2008 07:02 (seventeen years ago)

http://i47.photobucket.com/albums/f185/PappaWheelie/GClinton-SmellFinger-fr.jpg

― shit zoo (PappaWheelie V), Monday, 8 December 2008 07:05 (seventeen years ago)

Saint Félicien
Taleggio
Jarlsberg
Gruyere
Pecorino

― Doing you a favour mate (Dave from Norwich), Monday, 8 December 2008 12:06 (seventeen years ago)

The 'King Tut' superaged gouda from the fine folks at Winchester Cheese = of the gods.

― Ned Raggett, Monday, 8 December 2008 16:48 (seventeen years ago)

Cheddar
Swiss
Feta
Goat
Boursin

― Ca-hoot na na na oh oh (HI DERE), Monday, 8 December 2008 17:42 (seventeen years ago)

Manchego
Brie
Jarlsberg
Mozzarella
aged cheddar

I could subsist on red wine, cheese, and Jake Gyllenhaal.

― Alfred, Lord Sotosyn, Monday, 8 December 2008 17:54 (seventeen years ago)

1. Sharp white cheddar w/ carmelized onions OM NOM NOM
2. Havarti w/ dill
3. Smoked gouda
4. Baby bel
5. Parmesan

― A REAL GOON (The Reverend), Monday, 8 December 2008 18:10 (seventeen years ago)

1. 5-year aged Gouda (Holland)
2. Cabrales (Spain)
3. Burrata (Italy)
4. Roaring Forties Blue (Australia)
5. Explorateur (France)

― I'M ACTUALLY FINE (I DIED), Monday, 8 December 2008 18:25 (seventeen years ago)

Goat
Goat
Goat
Maybe something that isn't goat
Goat

― gabbneb, Monday, 8 December 2008 18:25 (seventeen years ago)

1. Parmigiano Reggiano
2. Tomme de Savoie
3. Manchego
4. Cheddar
5. Gouda

― Euler, Monday, 8 December 2008 18:25 (seventeen years ago)

1. just about any fresh chevre-type goat
2. midnight moon
3. barkswell
4. stichelton
5. comte

― gabbneb, Monday, 8 December 2008 18:29 (seventeen years ago)

All of the above.

― Aimless, Monday, 8 December 2008 18:34 (seventeen years ago)

wait lincolnshire poacher > berkswell or comte

― gabbneb, Monday, 8 December 2008 18:42 (seventeen years ago)

usually I don't mind my post out here in the plains, but when we start talking about cheese I swoon for city life. We did start making cheese this year, but it's obv. tough to master this; just squeezing out a country-style paneer isn't good enough long-term.

― Euler, Monday, 8 December 2008 18:44 (seventeen years ago)

epoisses
mimolette
valdeon
buche chevre
aged gouda

― the schef (adam schefter ha ha), Monday, 8 December 2008 18:46 (seventeen years ago)

i am eating a boursin right now om nom nom

― get that pion down you son (Frogman Henry), Monday, 8 December 2008 18:49 (seventeen years ago)

Soft (Cow)
1 Epoisses
2 Explorateur
3 Brillat-Savarin
4 Camembert
5 Brie de Meaux

Hard/Firm (Cow):
1 Mimolette
2 Aged Gouda
3 Irish Cheddar
4 Emmentaler
5 Parmesan

Goat:
1 Lingot de Quercy
2 Sainte-Maure de Touraine
3 Celles-sur-Cher
4 Crottin de Chavignol
5 Chabichou

Sheep:
1 Roquefort
2 Ossau-Iraty
3 Pecorino
4 Manchego
5 Persillé de Malzieu

― a serviceable substitute for wit (Michael White), Monday, 8 December 2008 19:09 (seventeen years ago)

What are your choices for Cat, Pig and Human?

― Ca-hoot na na na oh oh (HI DERE), Monday, 8 December 2008 19:11 (seventeen years ago)

Soft (Cow)
1 Epoisses
2 Explorateur
3 Brillat-Savarin
4 Camembert
5 Brie de Meaux

Hard/Firm (Cow):
1 Mimolette
2 Aged Gouda
3 Irish Cheddar
4 Emmentaler
5 Parmesan

Goat:
1 Lingot de Quercy
2 Sainte-Maure de Touraine
3 Celles-sur-Cher
4 Crottin de Chavignol
5 Chabichou

Sheep:
1 Roquefort
2 Ossau-Iraty
3 Pecorino
4 Manchego
5 Persillé de Malzieu

when i go to france to see my relatives i get served vast platters of the french cheeses for desert (usually after a lamb shank or similar) and i ..just..can't handle any of them.

― get that pion down you son (Frogman Henry), Monday, 8 December 2008 19:15 (seventeen years ago)

What are your choices for Cat, Pig and Human?

Cat:

Most of them have a blood-rinsed rind (mostly human blood from the hands of anybody milking them) and a faint soupçon of Whiskas. Not a big fan, really.

Pig:

Has a discomfitting taste of bacon but not in a good way.

Human:

Where the titties at?

― a serviceable substitute for wit (Michael White), Monday, 8 December 2008 19:22 (seventeen years ago)

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