I posted my five favourite cheeses on Facebook and iirc:
1. Parmesan2. Beaufort and other gruyere derivatives such as Comté (Beaufort is my favourite tho)3. local artisan semi-firm sheep's milk cheese that you get at the farmer's market and they've wrapped in ash or something4. Buffalo Mozzerella5. Serra di Estrela (big fan, but from afar, as I can't find any worth the hype outside of Portugal)6. Cheddar I guess
― flamboyant goon tie included, Friday, 2 March 2018 16:53 (six years ago) link
I've started to realize that Parmesan (or Parmeggiano-Reggiano or whatever you call it) is so good that lately while other people are eating chips while we play Mario Party 3 I'm dipping into the kitchen every 20 minutes to get myself a slice and nibble on it with my front teeth, savouring the little crystals within
― flamboyant goon tie included, Friday, 2 March 2018 16:55 (six years ago) link
yeah thin slices of Parmesan are right up there
― Under the influence of the Ranters (Noodle Vague), Friday, 2 March 2018 16:56 (six years ago) link
It's the only cheese that really, actually smells like feet and yet one of the tastiest (no tarantino)
― scotti pruitti (wins), Friday, 2 March 2018 16:59 (six years ago) link
yeah I love being in Italy & just buying the little morceaux of parmesan or grano padano & eating them like potato chips
― droit au butt (Euler), Friday, 2 March 2018 17:09 (six years ago) link
I wish there was a fasting diet where you just have a parmesan nibble every 2-3 hours. I could do that.
― Yerac, Friday, 2 March 2018 17:11 (six years ago) link
the worst cheddar available in yr standard british supermarket is better than the best cheddar available in yr standard american supermarket
imported British and Irish cheddars (Mull of Kintyre, Kerrygold, Collier's) are pretty common in American supermarkets. is it fair to assume that these cheeses are unfit for Britisher/Irisher consumption, in the same way that the "ethic American" sections in UK supermarkets are stocked with Fluff and Twinkies and other sugary bullshit that no cultured American would touch?
― how to diss a peer completely (unregistered), Friday, 2 March 2018 17:18 (six years ago) link
possibly! i can only recall seeing kerrygold butter in the uk tbh
― illegal economic migration (Tracer Hand), Friday, 2 March 2018 17:20 (six years ago) link
vermont cheddars - really good ones, aged, raw milk -- are all over the place too
― marcos, Friday, 2 March 2018 17:21 (six years ago) link
i have really amazing memories of Cabot cheddar and when i tried it recently after having spent several years in the UK i was like wtf is this
― illegal economic migration (Tracer Hand), Friday, 2 March 2018 17:27 (six years ago) link
Cabot is the Velveeta of Vermont cheddars! but this stuff is pretty good despite the embarrassing packaging:
https://i.imgur.com/O4SBq2W.png
― how to diss a peer completely (unregistered), Friday, 2 March 2018 17:36 (six years ago) link
what do you think of grafton village is it good or just artisanal kraft?
― marcos, Friday, 2 March 2018 17:37 (six years ago) link
I like it, but the sharpness is maybe a little over-the-top, and it isn't significantly better than other supermarket cheddars that sell for $3-4 less per pound. but I'm not a cheese connoisseur so ymmv
― how to diss a peer completely (unregistered), Friday, 2 March 2018 17:48 (six years ago) link
ymmc
― imago, Friday, 2 March 2018 17:50 (six years ago) link
^
― how to diss a peer completely (unregistered), Friday, 2 March 2018 17:53 (six years ago) link
putting a picture of a person on a packet of cheese has uh troubling implications imo
― bathed and ready for a snack (bizarro gazzara), Friday, 2 March 2018 17:53 (six years ago) link
ball cheese
― how to diss a peer completely (unregistered), Friday, 2 March 2018 17:54 (six years ago) link
Ilxor L4uren introduced me to pimento cheese about 3 years ago. Delicious.
― Yerac, Friday, 2 March 2018 18:15 (six years ago) link
Granted, I have only had it from Murray's cheese, but I assume you can't mess it up too bad.
― Yerac, Friday, 2 March 2018 18:16 (six years ago) link
where is the love for babybel
― F# A# (∞), Friday, 2 March 2018 18:22 (six years ago) link
Love pimento cheese. Love Comte and other gruyere family members. Love British cheddars and Stilton of various official and unofficial varieties. Love pretty much all cheese, but try to eat less of it these days, as I don't buy the saturated fat is good for you stuff.
Despair at American unfamiliarity with cheese better than generic "sharp cheddar" or "manchego" etc.
Would be interesting to know more about why the dairy-producing/cheese-eating regions of the US came to be such.
― Moo Vaughn, Friday, 2 March 2018 18:24 (six years ago) link
Yep, I've been eating less cheese and drinking less wine this year, since I was on the Trump diet last year. Eating and drinking everything in sight in preparation for a nuclear winter and to feed my huge hole of despair.
― Yerac, Friday, 2 March 2018 18:26 (six years ago) link
first cheese that ever became my fave was Brin d'amour which i haven't seen in ~15 years - released in Spring, semisoft Ewe's milk, and rind coated in herbes de provence iirc. that was beautiful stuff. shoutout to manchego for versatility and flavor, but these days i love 'em all, esp. 5-year aged gouda is special in the crystalized-bits way fgti was talking about Parmeggiano-Reggiano. and hell yeah to all the blues, and Britishes (looking @ you double gloucester). feel like i live in a cheese desert now and i don't like it
― freedom is not having to measure life with a ruler (outdoor_miner), Friday, 2 March 2018 18:48 (six years ago) link
I love Babybel
I love this Canadian cheese called Oka, made on Oka Island, the rind is the best part
I love pimento cheese
Love British cheddars and stiltons
Keep your manchego tho thanks
― flamboyant goon tie included, Friday, 2 March 2018 18:50 (six years ago) link
manchego in Spain can be great but in north america the instances I've had have often been too waxy
but Idiazábal ! we're planning a trip to the spanish basque country for the summer & naturally this'll be a highlight.
chez nous our favorite of that style is tomme brulée, from the Pyrenees, also a basque cheese, but French.
― droit au butt (Euler), Friday, 2 March 2018 19:09 (six years ago) link
is burrata better than buffalo mozzarella y/nsometimes i think y
― illegal economic migration (Tracer Hand), Friday, 2 March 2018 19:33 (six years ago) link
YES!
― Yerac, Friday, 2 March 2018 19:35 (six years ago) link
yeah but both are delightful
― imago, Friday, 2 March 2018 19:37 (six years ago) link
I could totally demolish a burrata right now
― direct to consumer online mattress brand (silby), Friday, 2 March 2018 20:04 (six years ago) link
I like to put a little bit of mache around my burrata, olive oil and balsamic and pretend that it's a healthy salad.
― Yerac, Friday, 2 March 2018 20:07 (six years ago) link
burrata is delicious, drown that shit in olive and basil w/ some heirloom tomatoes
― marcos, Friday, 2 March 2018 20:10 (six years ago) link
yerac otm a little balsamic vinegar too
oh crap, i meant to type balsamic instead of basil. Balsamic is where it's at. This is what happens when I just think about food all day long.
― Yerac, Friday, 2 March 2018 20:12 (six years ago) link
Oh wait, nevermind. I did type the right thing.
― Yerac, Friday, 2 March 2018 20:13 (six years ago) link
The best burrata I have ever had was served with semi sun-dried tomatoes and olive oil.
― Yerac, Friday, 2 March 2018 20:17 (six years ago) link
This thread needs more rolling cheese
https://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/cheese/all-you-need-is-cheese/events-and-tastings/experience-the-cheese-chasing-mania/14105866-1-eng-CA/experience-the-cheese-chasing-mania.png
― Wyld Scalyns (Ye Mad Puffin), Friday, 2 March 2018 21:16 (six years ago) link
good luck ukhttps://metrouk2.files.wordpress.com/2015/05/cheese-rolling.gifhttps://img.buzzfeed.com/buzzfeed-static/static/enhanced/webdr02/2013/1/28/7/anigif_enhanced-buzz-24044-1359376740-3.gifhttps://i.imgur.com/FfEL31Q.gifhttps://img.buzzfeed.com/buzzfeed-static/static/enhanced/webdr02/2013/5/27/22/anigif_enhanced-buzz-13289-1369708869-0.gif?downsize=715:*&output-format=auto&output-quality=auto
― bathed and ready for a snack (bizarro gazzara), Friday, 2 March 2018 22:03 (six years ago) link
the lone wisconsinite fighting for his one and only role in the uk
― F# A# (∞), Friday, 2 March 2018 22:38 (six years ago) link
Can we get back to Forme d’Ambert and it’s lesser known cousin Forme de Montbrison. This is the taste of my childhood summers.
Done here I think the best cheese I have found is the berry creek riverine buffalo blue which is a rich gooey delight. Very nice stirred into broccoli but it never gets much further than the knife really.
― American Fear of Pranksterism (Ed), Saturday, 3 March 2018 07:09 (six years ago) link
oooh did you spend your childhood summers in the Auvergne?
I am going to Japan today, I think I will not have any cheese while there. Though here you find cheese brochettes at yakitori joints (usually mozza I think) & I've heard Japanese tourists enjoy it but they haven't brought the concept home.
― droit au butt (Euler), Saturday, 3 March 2018 07:12 (six years ago) link
Buffalo mozzarella and burrata are both delicious and similar and equal and essentially interchangeable
― flamboyant goon tie included, Saturday, 3 March 2018 08:50 (six years ago) link
^^^if CMBYN had had a burrata scene rather than a peach scene, would've been all in
― imago, Saturday, 3 March 2018 10:00 (six years ago) link
One of my parents university friends married a garagiste from Montbrison and we used to drive down there most summers. We spent a lot of time hiking, at various lakes around and about and eating cheese.
― American Fear of Pranksterism (Ed), Saturday, 3 March 2018 11:22 (six years ago) link
itt: imago rates the fuckability of dairy products
― bathed and ready for a snack (bizarro gazzara), Saturday, 3 March 2018 11:38 (six years ago) link
I am having to look up so many cheeses from this board.
xpost, I was just watching David Chang's (ugh) new netflix show episode on pizza. He visited two places in Tokyo that made pizza. I was in Japan last year (Tokyo, Kyoto and Miyazaki in Kyushu). Oddly enough I had very good vegan cheese in Miyazaki.
― Yerac, Saturday, 3 March 2018 13:55 (six years ago) link
― flamboyant goon tie included, Friday, March 2, 2018 1:50 PM (yesterday) Bookmark Flag Post Permalink
Oka's not an island! just in case you were planning a day trip :)
I have trouble keeping track of the names ("it was Saint...something"), but basically every QC cheese I've had since moving here has been excellent and makes me sad for USA, though the situation there is so much better than it used to be (that old maxim that the best US supermarket cheese is worse than the worst UK equivalent is no longer true, though the baseline of quality is def significantly higher in the UK).
Not Canadian, but at the Atwater fromagerie they sometimes get this extremely aged gouda (like 5 yrs or something) that is so crystallized, it borders on candy.
― rob, Saturday, 3 March 2018 14:33 (six years ago) link
good to hear! i will admit to not being a regular usa cheese shopper for ~ 10 yrs
― illegal economic migration (Tracer Hand), Saturday, 3 March 2018 14:47 (six years ago) link
Why did I think Oka was an island?!
― flamboyant goon tie included, Saturday, 3 March 2018 15:03 (six years ago) link
I see it's made by trappist monks! I was thinking of Okja, that really traumatic movie on netflix about the super pig.
― Yerac, Saturday, 3 March 2018 15:35 (six years ago) link
I had Trappist monk made cheese in Belgium fairly recently, at Orval. It was delicious, seemed pretty processed and reminded me of what’s called smoked Gouda in the USA.
― droit au butt (Euler), Saturday, 3 March 2018 15:45 (six years ago) link
It would need to be a *really* dilute dressing to overcome it. Honestly, if I opened the box I'm storing it in you could probably smell it at your place just now.
I'm thinking more about granny's tales like "keep it in a box for a week with half a turnip" or "two drops of vanilla essence on a slice of stale bread, turned to breadcrumbs".
― Well *I* know who he is (aldo), Tuesday, 12 January 2021 11:01 (three years ago) link
the funkier the blue cheese the better the dressing ime
― Li'l Brexit (Tracer Hand), Tuesday, 12 January 2021 12:21 (three years ago) link
Pair it with something really sweet and fruity, like fig jam?
― Jaq, Tuesday, 12 January 2021 13:21 (three years ago) link
Fondue (jk)
― Jimi Buffett (PBKR), Tuesday, 12 January 2021 14:10 (three years ago) link
I like putting honey on a real strong blue cheese
― Mr. Cacciatore (Moodles), Tuesday, 12 January 2021 14:17 (three years ago) link
Seem like sensible ideas but it's way beyond that.
― Well *I* know who he is (aldo), Tuesday, 12 January 2021 14:28 (three years ago) link
Sod it, bin. I just hate throwing food out.
cook some pasta, and to the hot pot throw in a dollop of this blue as it melts add butter/olive oil until it seems not too overpowering and use as cream sauce for pasta?
― scampos sacra fames (outdoor_miner), Tuesday, 12 January 2021 15:25 (three years ago) link
once the pasta is drained, add to the hot pot, is more what i meant to say
― scampos sacra fames (outdoor_miner), Tuesday, 12 January 2021 15:26 (three years ago) link
Already tried that without luck.
― Well *I* know who he is (aldo), Tuesday, 12 January 2021 15:27 (three years ago) link