Cheddar used to be my basic cheese for everything but tbh it can be too assertive--even though I really love extra-sharp cheddar, sometimes you don't want CHEDDAR, y'know? Havarti is The One, it's the perfect mid-range cheese. It has lots of creaminess & it can melt, and it's adaptable flavor-wise but it's not all mouth feel with NO flavor like provolone is. Havarti on a Lender's bagel is probably a top-10 childhood flavor memory for me.
― There's more Italy than necessary. (in orbit), Thursday, 5 July 2018 20:42 (six years ago) link
yes yes yes to all of this
― illegal economic migration (Tracer Hand), Thursday, 5 July 2018 23:03 (six years ago) link
the other cheese i picked up while in LA last week was a lovely gouda-like goat one from Wisconsinhttps://fromagination.com/product/evalon-cheese/
― lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 14:31 (six years ago) link
Fromagination is the best shop, with the worst name.
― Tim, Sunday, 8 July 2018 15:10 (six years ago) link
I prolly said it above but I eggs with cheddar is best.
Also, i finally broke into my saint nectaire this morning. Where have you been my entire life you dirty motherfucker?
― Yerac, Sunday, 8 July 2018 15:31 (six years ago) link
CHEESE!
― A Box of After Dinner Comics Shipped to Your House Each Month (seandalai), Sunday, 8 July 2018 16:53 (six years ago) link
Nice
― droit au butt (Euler), Sunday, 8 July 2018 18:15 (six years ago) link
I love saint nectaire too. I usually buy too much though : it dries out a bit more quickly than I expect
only occasionally getting reinforcement Saint Nectaire wheels from France, we keep it in the freezer. Less barbaric than it sounds!
― A Box of After Dinner Comics Shipped to Your House Each Month (seandalai), Sunday, 8 July 2018 20:30 (six years ago) link
Sounds civilised at to me
― lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 23:27 (six years ago) link
at=af natch
― lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 23:28 (six years ago) link
so two weeks ago, walked into my old employer's new place downtown, walked out a lot poorer but in possession of an entire p'tit basque
finally finished it tonight, feel like i'm oozing lipids from every pore ... this is why i NEVER go visit my old boss
― the late great, Sunday, 12 August 2018 05:59 (six years ago) link
it wouldn't have been so bad if i had spread it out but instead i finished it in like 4 epic sessions (one was with friends tbf)
this is also why i never go into whole foods or any other upmarket grocery
― the late great, Sunday, 12 August 2018 06:05 (six years ago) link
fuckin aged gouda
― illegal economic migration (Tracer Hand), Tuesday, 28 August 2018 18:44 (six years ago) link
Is that safe?
― Mario Meatwagon (Moodles), Tuesday, 28 August 2018 18:51 (six years ago) link
not for the gouda
― Guayaquil (eephus!), Tuesday, 28 August 2018 18:52 (six years ago) link
it is like..... it's like mega-cheddar
― illegal economic migration (Tracer Hand), Tuesday, 28 August 2018 18:57 (six years ago) link
― Mario Meatwagon (Moodles), Tuesday, August 28, 2018 6:51 PM (twenty minutes ago) Bookmark Flag Post Permalink
― Guayaquil (eephus!), Tuesday, August 28, 2018 6:52 PM (nineteen minutes ago) Bookmark Flag Post Permalink
lol!
― There's more Italy than necessary. (in orbit), Tuesday, 28 August 2018 19:12 (six years ago) link
Any cheese with tyrosine crystals is a cheese I want to marry
― mom tossed in kimchee (quincie), Wednesday, 29 August 2018 01:28 (six years ago) link
You are clearly more of a romantic than Tracer Hand
― Mario Meatwagon (Moodles), Wednesday, 29 August 2018 02:41 (six years ago) link
Made pimento cheese this past weekend. I want to spread it everywhere, so delicious.
― Yerac, Thursday, 11 October 2018 18:12 (five years ago) link
this post lacks the sophistication of much of this thread but -- had comté i think for the first time and dear god.
― for i, sock in enumerate (Sufjan Grafton), Saturday, 3 November 2018 05:05 (five years ago) link
It was good? Yesterday, I finally took out the st nectaire I had in the freezer from my last trip to France in July. Still delicious.
― Yerac, Saturday, 3 November 2018 16:07 (five 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 (eight months ago) Bookmark Flag Post Permalink
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 (eight months ago) Bookmark Flag Post Permalink
ah here gruyere absolutely smells like feet, possible not even human feet like
would have it above cheddar on most omelettes/gratins tho, notwithstanding yerac being correct about cheddar being best with eggs and in sandwiches as a rule
― lie back and think of englund (darraghmac), Sunday, 4 November 2018 04:52 (five years ago) link
xp I loved it. It was 15 month something or other that I bought a square centimeter of. There is something different there compared to the gruyure I've had. Most painful part was realizing I had stayed in France outside of geneva in grad school for a conference. Was so close to comté bliss but too poor and ignorant.
― for i, sock in enumerate (Sufjan Grafton), Sunday, 4 November 2018 05:36 (five years ago) link
I need new french cheeses to try. Maybe one day I will finally get the Mont D'or. Problematic when I have to eat the entire thing myself.
― Yerac, Friday, 31 May 2019 16:44 (five years ago) link
You probably already know all the main ones so I don’t know what to suggest. Chèvre, vache ou brebis ?
― L'assie (Euler), Friday, 31 May 2019 18:52 (five years ago) link
i just learned the word for sheep, so thx!
― Yerac, Friday, 31 May 2019 19:02 (five years ago) link
I should just blindly choose a couple.
― Yerac, Friday, 31 May 2019 19:03 (five years ago) link
oh, yumhttps://www.murrayscheese.com/pyrenees-brebis
holy cow. ought not to have gone to that website cuz now i feel like my life with be empty without https://www.murrayscheese.com/white-truffle-moliterno
― Ornette is blowing bubblegum spiderwebs (outdoor_miner), Saturday, 1 June 2019 22:10 (five years ago) link
My favorite cheeses in the world are the sheeps milk cheeses from the Pyrenees. Petit Basque is incredible; there is this rich mouthfeel that is so good. Ossau-Iraty and Prince de Clavarolle are amazing. Etorki is slightly less aged and not as good Imo, but still well worth it.
― Mazzy Tsar (PBKR), Monday, 10 June 2019 15:53 (five years ago) link
if you go to the Pyrenees the little cheese stalls you find will often just sell "Pyrenees" cheese, usually brebis as you say, though there is some vache - often with no actual names attached so you never quite know what you're going to get but yes it's pretty much 100% awesome
― Lil' Brexit (Tracer Hand), Monday, 10 June 2019 15:58 (five years ago) link
The above are all very similar so I wouldn't get them at the same time.
I just got over a years long cheese addiction: snacking on 2-3 amazing cheeses every evening while preparing dinner. Finally had to quit that to get myself in order.
Alp Blossom is a great US alpine style cow-milk cheese coated in herbs.
Some of the best cheeses I ever had were St. Malachi and Seven Sisters from The Farm at Doe Run in SE Pennsylvania. My Whole Foods only carried them for a short while and they are very expensive to order by mail.
― Mazzy Tsar (PBKR), Monday, 10 June 2019 16:01 (five years ago) link
xp
― Mazzy Tsar (PBKR), Monday, 10 June 2019 16:02 (five years ago) link
I think I am going to make one of these cheese plates soon. Although I will have be more thoughtful about keeping meats away with some sort of wall.
https://www.instagram.com/cheesebynumbers/
― Yerac, Monday, 10 June 2019 16:17 (five years ago) link
mm meat wall
― don't mock my smock or i'll clean your clock (silby), Tuesday, 11 June 2019 15:49 (five years ago) link
I had to put a bunch of st nectaire in my gnocchi to use it up. It was lovely and decadent.
― Yerac, Tuesday, 16 July 2019 19:12 (five years ago) link
Oh! Am not a big gnocchi person but I love melting some gorgonzola with a bit of pasta cooking water for a quick, yum, fat-laden noodle dish
― one charm and one antiup quark (outdoor_miner), Wednesday, 17 July 2019 14:58 (five years ago) link
I was very happy all my cheeses made it through customs. I've only had them one time start looking for the word pasteurized on the labels and it was after the customs dog sniffed out the cheese.
― Yerac, Thursday, 18 July 2019 14:10 (five years ago) link
Blue cheese help please.
I bought an Italian blue rolled in coffee at Christmas and it's theoretically sensational except for the fact it's just too strong, even for my tastes.
I'm absolutely at the stage of just throwing it out unless anybody has any ideas for how to temper it that don't involve blue cheese dip.
― Well *I* know who he is (aldo), Tuesday, 12 January 2021 10:30 (three years ago) link
salad dressing? i love a blue cheese dressing on endives
― Li'l Brexit (Tracer Hand), Tuesday, 12 January 2021 10:45 (three years ago) link
or dressing for the classic winter green-apple/spinach/walnut/bacon salad (or is this just a classic in my own head - i dunno)
― Li'l Brexit (Tracer Hand), Tuesday, 12 January 2021 10:46 (three 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