Cheese!
 

Please refer me back if there is a previous thread relating to all things cheese.....

Brianna - I wouldn't worry too much if you can't get Wensleydale. Its nice enough on its own or topping a very plain cracker, but I find it too subtle to have many uses.

Its very pale, crumbles easily when cutting and has a slightly sweet, slightly sharp taste. Its not dissimilar to Cheshire cheese if you can get that.

In my opinion it doesn't hold a candle to a strong cheddar or a good blue cheese. You can get blue Wensleydale but even that isn't very powerful. Hmmmm, my love of strong tasting cheese perhaps explains my Wensleydale apathy.

Do you have any good American cheeses? Not being rude, but the ones we get over here seem quite bland. Are you keeping the best for yourself?

I like a strong, sharp Cheddar myself. I don't really like the mild cheeses too much except for a melted topping to add the essential 'goo' to some foods...like lasagna (mmmm.....hungry!) There are some good American cheeses---but, few and far between if you ask me. Black Diamond Cheddar is very nice; Wisconsin cheeses are usually good. Is Maytag bleu American? I don't know---that is a great bleu cheese..

:lol: Black Diamond is Canadian!! Figures!

What wpuld you compare Maytag to? It looks softer than Stilton but harder than Dolcelatte.... Similar to Danish Blue in texture?

If I had to pick one cheese for the rest of my life it would probably be Irish Cheddar, but I'd miss my blue cheeses & Parmesan Reggiano......

Is Philadelphia Cream Cheese really fropm Philadelphia?

Cabot Extra Sharp Cheddar (white) -- from Vermont.

Cypress Grove in California makes lots of great goat cheeses:
my fav is Humboldt Fog
http://www.cypressgrovechevre.com/abtcheese.htm

Brianna's cheese thread. :yum:

Monterey Jack is a good American omelette cheese, being the rather milky sort of critter I like for omelettes. It comes plain or chili-peppered.

America is probably strongest on the cheddars, of its nationally available cheeses. Gourmet mozzarella can be found, imported, and at a stiff price. Cheese-heads will tell you the mozzarella we use on pizza is more of a mozzarelloid -- it comes in a range of quality, the more flavorful being the better, and is very well applied to making a good and proper pizza, which is most strongly affected by how flavorful the cheese is, as everything else on the pizza tends to be more or less equal.