Speaking of Cheeses

[Trilby]

Does anyone really KNOW their cheese? Seriously, I've been experimenting with a lot of supposedly "high end" (not "high wind") cheeses and so far I have not been really impressed with anything I've tried. There seems to be an abundance of epicurean-minded folks here...any suggestions?

[perth]

I wouldn't say I "know" cheese, but I know what I like. I have a hard time believing there is such a thing as "high-end" cheese. As long as it's real cheese and you like it, that's high end.

My preferences tend toward good firm and semi-firm cheese. Vermont white, Emmentaler, smoked Gouda and Asiago top my list of favourites. Visit a good organic market sometime, they often have samples of many cheeses out. And if they don't, ask for a sample.

[warch]

I'm learning about cheese, too. There's a lot to learn and try, which is great. Some things are pricey, usually because they are hard to get, or very hand made. I dont care for strong stinky cheese myself. Ive found a good cheese dept where they are nice, smart and encourage you to try anything.

#1 must have on hand cheese is real Parmegiano Reggiano. get a good piece, as small rind as possible. I am adicted to the crystalised bits you crunch into. It goes on salad, soup, pasta, popcorn, and slabbed into my hand with a big glass of red wine.

I love sharp cheddar. I had an Irish Cheddar that was really great a couple weeks ago- not sure if I can find it again.

For a treat, I like soft washed rind cheeses like brie- soft and buttery. Triple cream is the fattiest butteriest, San Andre its very rich and decadent, a little bit will do me. Double cream is usually fine for me, and a bit less rich and cheaper. I like it on crusty bread and with apples.

I love spreadable stuff like Boursin, which is like crack. I also love fresh goat cheese and there are good, local outlets for that. I like it rolled in herbs or pepper and crumble it on salads or shmere it on water crackers. good with pears and nuts. There is one blended with honey that is a treat too.

In the realm of new cheese experiences, my cowoker is a big fan of Holloumi. A middle eastern cheese you grill. Made me want to try it. Maybe this week?

Cheese is......alive. Eat it at room temperature on non or lightly salty bread/crackers so you can taste the cheesy.

[Trilby]

Ah, Warch--all good suggestions. You sound like a cheese-freak in the making! I found a great Irish Cheddar just last week--is superb! Then bought a Black Wax Cheddar that I am not so thrilled with. Was espoused to be a superior cheese but not for me.

Perth--I just recently tried Emmentaler Swiss that I found was so-so...am I missing something with Emmentaler? Is there a particular variety you like?

I like all cheeses--soft, semi-soft, hard--all of it. Only cheese don't like: Limberger!

[antaeus]

I'm not keen on Emmentaler, either. Or any kind of Swiss. I think it's a deficiency on my part. But otherwise, I'm a big fan of cheese.

You might try Cotswold, if you like Irish cheddars. It's like a garlicky cheddar. Great on crackers; I can eat it by the pound.

If you like stronger cheeses, there are some great blue cheeses, although I stay away from the grocery-store bin kind. Maytag and Great Hill do great blues, a true italian Gorgonzola dolce is really nice, and my favorite - Stilton. I like these best with fruit - I prefer pears - to tame some of the strongness and bring out more subtle flavors.

Otherwise, I agree with all the other cheeses posted here - great, all of them.

[perth]

Originally Posted by Brianna

Perth--I just recently tried Emmentaler Swiss that I found was so-so...am I missing something with Emmentaler? Is there a particular variety you like?

Not really. I will say that most times the emmentaler goes into a fondue. When heated, I like to mix a couple cheeses, and so fondue usually means emmentaler with gouda or something similar. And Warch's comment about parmegiano is dead on; I didn't think about it much at the time of my first post, but any cheese with the right wine is amazing. I like serving cheeses with drinks (which may or may not be wine, beer or mead is always a great option) from the same region, because despite all logic, they always go wonderfully together.

[antaeus]

Originally Posted by perth

And Warch's comment about parmegiano is dead on; I didn't think about it much at the time of my first post, but any cheese with the right wine is amazing.

My favorite way of eating good parmegiano reggiano is to use one of those slicers that looks like a wedge with a slit in it, slice some large, thinnish curls of the parmegiano, drizzle with high quality honey and sprinkle with walnuts. I saw it on an Italian cooking show once - it's practically unbeatable for dessert, with a good vin santo.

And I save my rinds, too - I toss them in when I'm making minestrone or pasta fagiole and let the cheese melt into the soup. Adds tons of flavor and richness, and uses up the last of that $17.99/lb cheese.

[busterb]

"And I save my rinds, too - I toss them in when I'm making minestrone or pasta fagiole and let the cheese melt into the soup. Adds tons of flavor and richness, and uses up the last of that $17.99/lb cheese."
If the shoe fits! There seems to be a some over paid folks in this thread.
$17.99 per lb? You should be shot for helping support that Co.
Don't misunderstand me, I like cheese, have eaten it in over most of the world.
But today I was hoping that old red rind cheese had dropped back to $2.69 a lb. From 3.99

[antaeus]

Originally Posted by busterb

If the shoe fits! There seems to be a some over paid folks in this thread.
$17.99 per lb? You should be shot for helping support that Co.

Thanks for the baseless assumption and incitment to commit violence against me. People make choices as to how they spend their money - I choose to buy a half a pound of good parmegiano (which lasts me quite a while) rather than spend the same amount on a burger and drinks one night. Or a new DVD. If you were to go out for a meal or buy a DVD instead, does that make you overpaid? As for your second statement - as someone whose family members have been victims of violence, all I can say is that I would never wish that on anyone.

[ladysycamore]

Oh God...cheese. It's like a drug to me...and damnit all to hell, I'm on a strict restriction due to my kidney failure (cheese is high in phosphorus)!!

But, I eat it anyway...just not as much as I used to.

Basic favs: Cheddar, Swiss, American, Parmasean, Asiago.

[Trilby]

anyone on dialysis gets my vote!

We should talk, you and I.

I am ready to throw it in (ALL of it)---what keeps you going, ladysycamore?

[ladysycamore]

Originally Posted by Brianna

anyone on dialysis gets my vote!

We should talk, you and I.

I am ready to throw it in (ALL of it)---what keeps you going, ladysycamore?

PM me and we'll talk.

[Griff]

Current controversy: Look I picked up the goat feta when I know everyone in Grifftopia is on board with the cows milk feta... is that so wrong? I'm just priming folks for full implementation of the griff is a hillbilly project which must include the dairy goats. mmm cheese under pressure.

[jinx]

Originally Posted by Griff

Current controversy: Look I picked up the goat feta when I know everyone in Grifftopia is on board with the cows milk feta... is that so wrong? I'm just priming folks for full implementation of the griff is a hillbilly project which must include the dairy goats. mmm cheese under pressure.

Nope Griff, you did the right thing. I would definitely have a few dairy goats... if they knew how to milk themselves anyway....

[Trilby]

and please don't say "my husband"--please.