Speaking of Cheeses

[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.