Etiquette Hell

A Civil World. Off-topic discussions on a variety of topics. Guests, register for forum membership to see all the boards. => Trans-Atlantic Knowledge Exchange => Food => Topic started by: Celany on August 20, 2011, 02:58:52 PM

Title: Cheese, Glorious Cheese
Post by: Celany on August 20, 2011, 02:58:52 PM
I was just sitting here reading ehell and browsing, whilst feasting on a gouda, when I realized that there is no cheese thread in the food area. And that seems like a crime!  ;D

Soooo...cheese! Do you live in a region that has a famous cheese? Do you have feelings on the best cheeses out there?

I am a huge lover of cheese, and love getting my hands on some local, delightful cheese. My currant favorites are Constant Bliss and Bayley Hazen Blue both made by Jasper Hill Farm in VT. Constant Bliss is an amazing creamy delicious wonder & Bayley Hazen Blue is a really different thick, spicy Blue that makes my nose pucker up in that weird "aaah, so strong, so delicious!" way.

I really want to get back to Europe sometime to have a crack at all the wonderful unpasteurized cheeses, since all soft cheese here in the US are supposed to be pasteurized for safety.  :-\ I hear that kills so much wonderful flavor.

What about you? Does your area have a cheese that's awesome? Do you think it's worth the hype? Do you ever covet other cheeses?

Title: Re: Cheese, Glorious Cheese
Post by: SamiHami on August 20, 2011, 06:22:48 PM
Handmade cheese from the Amish! Love it!

But of course the best cheese is homemade-I've been making my own for awhile and I love it.
Title: Re: Cheese, Glorious Cheese
Post by: Thipu1 on August 20, 2011, 06:47:29 PM
Best cheeses ever have to be:

Curds so fresh that they squeak when you bite into them.

New England, New York, and English Cheddar so sharp that it has sclera and crud oozing out of it.

Mozzarella that's so fresh it is still a bit warm. 
Title: Re: Cheese, Glorious Cheese
Post by: Nibsey on August 20, 2011, 10:22:58 PM
I'm no cheese expert but I enjoy dublineer cheddar and cashel blue cheese.
Title: Re: Cheese, Glorious Cheese
Post by: megswsu on August 21, 2011, 06:40:43 AM
I love cheese and trying new cheese. A friend of mine snuck some back from France earlier this year in her suitcase and it was yummy! Unfortunately where I live now the cheese selection leaves something to be desired (NC). :( Thankfully I'll be back in CA for a few months at the end of Sept so I'll be around more cheese and friends who appreciate good cheese. I miss my wine and cheese get-togethers.

All that being said, a good smoked gouda is delicious. And I haven't had it in a while, but buffalo mozzarella is delicious! Mmmmm....
Title: Re: Cheese, Glorious Cheese
Post by: kitty-cat on August 21, 2011, 08:30:24 AM
I haven't seen much in the way of cheese. I do like sharp cheddar though. And whatever kind of cheese the laughing cow wax wrapped round ones are.
Title: Re: Cheese, Glorious Cheese
Post by: Fleur-de-Lis on August 21, 2011, 09:34:36 AM
I agree with a previous poster - Dubliner is *amazing*. So is Trader Joe's Honey Chevre - especially with gewürztraminer.  Amazing! 

It is possible to weary of Brie - I had toasted English muffins with Brie for breakfast every morning for about a month. But it was an amazing month!  I enjoyed having a chance to learn that.

Deep fried Camembert with lingonberry - also amazing. Fried mozzarella sticks really cannot compare.

Fresh mozzarella - either on its own, or as part of a caprese salad.  Mmmmmmm.

Nope, I don't like cheese at all. :)

Apricot Stilton. I love the sweet white stiltons. I also adore the blue cheeses - like Butternut squash with gorgonzola. 

And feta.

And Tillamook extra sharp cheddar. (I grew up on the Willamette Valley area of Oregon, so Tillamook is my preferred yellow cheddar. Loleta, California has a cheese factory; they're another local producer I favor.)

The selection at Trader Joe's, for the prices they offer, generally keeps me content, but I may have to explore the artisan shops on the area. Maybe even do a tasting of three or four chevres, or Bries, or . . . to see where the price break and value best intersect.

 I am not necessarily enough of an epicure to demand only the best (or even really appreciate it) if the cost-advantage product is of only slightly lesser quality.

I must introduce you to Digby's Savoury Cheese. Brie, cream cheese and butter, all melted together. Phenomenal.
Title: Re: Cheese, Glorious Cheese
Post by: marcel on August 21, 2011, 09:58:42 AM
I was just sitting here reading ehell and browsing, whilst feasting on a gouda, when I realized that there is no cheese thread in the food area. And that seems like a crime!  ;D
I lived in Gouda until just afew months ago. ;D

Gouda in the Netherlands is just the daily regular cheese though, there is nothing special about it, it is the cheap regular supermarket stuff. If you say talk about cheese for basic things like a cheese sandwich, cheeseburger etc., I think Gouda.

Another well known Dutch cheese is the Edammer, which I never eat much myself.

My personal favorite of the standard cheeses around here is the Stolwijker,(a village just south of Gouda, it is very similar to Gouda, but has a bit more flavour.) Though I mostly prefer to get farmers cheese right of the farm. The advantage here is that there are enough cheese farms all over the country, to always be able to find one close enough to where you live

I am never sure what kind of Gouda is sold in other countries, but, like most Dutch cheeses Gouda is normally sold in different levels of aging. I wonder what age Gouda is sold in other countries. These levels are:
jong (young): 4 weeks
jong belegen (young aged): 8-10 weeks
belegen (aged) 16 - 18 weeks
extra belegen (extra aged) 7-8 months
oud (old) 10-12 months
overjarig (overaged) more then 18 months
The older the cheese, the harder and the more flavour it has.


p.s., I know there has been a cheese thread, I just can't find it now.
edit: found it.
http://www.etiquettehell.com/smf/index.php?topic=64535.0 (http://www.etiquettehell.com/smf/index.php?topic=64535.0)
Title: Re: Cheese, Glorious Cheese
Post by: shadowfox79 on August 21, 2011, 11:23:59 AM
My dad grew up in Dorset and introduced me to Blue Vinney, which is hell to get outside of Dorset but is one of the nicest blue cheeses I've ever had.
Title: Re: Cheese, Glorious Cheese
Post by: megswsu on August 21, 2011, 11:38:23 AM
I agree with a previous poster - Dubliner is *amazing*. So is Trader Joe's Honey Chevre - especially with gewürztraminer.  Amazing!   

And Tillamook extra sharp cheddar. (I grew up on the Willamette Valley area of Oregon, so Tillamook is my preferred yellow cheddar. Loleta, California has a cheese factory; they're another local producer I favor.)

The selection at Trader Joe's, for the prices they offer, generally keeps me content, but I may have to explore the artisan shops on the area. Maybe even do a tasting of three or four chevres, or Bries, or . . . to see where the price break and value best intersect.

Now you've made me want to try that cheese w/the gewurztraminer, and I don't normally like that wine! :)

OH!! How could I forget Tillamook??? That was one of my saddest moments when moving out here and realizing no one sells Tillamook. Last year for DH's birthday I actually ordered some online from them. Needless to say we enjoyed the heck out of the 3 blocks while they lasted. Again, another reason I'm excited for CA. Tillamook sharp cheddar at any grocery store!! And one place I want to visit is the Tillamook factory. One day we will go and gorge ourselves.  :)
Title: Re: Cheese, Glorious Cheese
Post by: Celany on August 21, 2011, 06:46:51 PM
I agree with a previous poster - Dubliner is *amazing*. So is Trader Joe's Honey Chevre - especially with gewürztraminer.  Amazing! 

It is possible to weary of Brie - I had toasted English muffins with Brie for breakfast every morning for about a month. But it was an amazing month!  I enjoyed having a chance to learn that.

Deep fried Camembert with lingonberry - also amazing. Fried mozzarella sticks really cannot compare.

Fresh mozzarella - either on its own, or as part of a caprese salad.  Mmmmmmm.

Nope, I don't like cheese at all. :)

Apricot Stilton. I love the sweet white stiltons. I also adore the blue cheeses - like Butternut squash with gorgonzola. 

And feta.

And Tillamook extra sharp cheddar. (I grew up on the Willamette Valley area of Oregon, so Tillamook is my preferred yellow cheddar. Loleta, California has a cheese factory; they're another local producer I favor.)

The selection at Trader Joe's, for the prices they offer, generally keeps me content, but I may have to explore the artisan shops on the area. Maybe even do a tasting of three or four chevres, or Bries, or . . . to see where the price break and value best intersect.

 I am not necessarily enough of an epicure to demand only the best (or even really appreciate it) if the cost-advantage product is of only slightly lesser quality.

I must introduce you to Digby's Savoury Cheese. Brie, cream cheese and butter, all melted together. Phenomenal.

I think I <3 you from the way you write about cheese. I am sitting here drooling now.

And I agree, Trader Joes is a great place to get good cheese at a reasonable price. That's where I got my gouda. Sometimes I will do Whole Foods (which has some reasonably priced ones, most often cheddars) or Murray's (which is pricey but soooo good for a cheese splurge), but TJs (and Fairway) seem to be my mainstays for getting my cheese fix.

There is a place on the lower east side, in NYC, called The East Village Cheese Shop. Cash only, they get day-old Balthazar breads and they buy cheese off the really expensive cheese places when it's *just* over peak (so not good anymore for paying top dollar), but is still plenty tasty. You can get giant $2 brie wedges. Soooooo good. I like getting a nice bleu there and stuffing it into apricots. :)
Title: Re: Cheese, Glorious Cheese
Post by: KimberlyRose on August 22, 2011, 12:32:49 AM
There is a place on the lower east side, in NYC, called The East Village Cheese Shop. Cash only, they get day-old Balthazar breads and they buy cheese off the really expensive cheese places when it's *just* over peak (so not good anymore for paying top dollar), but is still plenty tasty. You can get giant $2 brie wedges. Soooooo good. I like getting a nice bleu there and stuffing it into apricots. :)

Ooh, I just looked this place up.  I think I have one more place to add to our (not yet planned) girls' day out in New York.
Title: Re: Cheese, Glorious Cheese
Post by: Snooks on August 22, 2011, 05:39:10 AM
As long as cheese hasn't got fruit in it I'll eat it.  I have no idea when I turned into a cheese fiend because we only ever had cheddar or red leicester at home.  I don't like biscuits though so I have to eat it with bread or just on its own (which got me into trouble when my mum found out I'd only eaten cheese for lunch for three days over Christmas).
Title: Re: Cheese, Glorious Cheese
Post by: Snowy Owl on August 22, 2011, 04:20:21 PM

The best cheese ever in my opinion is Wensleydale from the Hawes Creamery in Yorkshire.

http://www.wensleydale.co.uk/cheeses/

It's so wonderful and creamy and goes with everything from crackers to fruit cake.  I don't much care for cheese on its own but this one I can't resist. 
Title: Re: Cheese, Glorious Cheese
Post by: Rohanna on August 22, 2011, 04:25:09 PM

The best cheese ever in my opinion is Wensleydale from the Hawes Creamery in Yorkshire.

http://www.wensleydale.co.uk/cheeses/

It's so wonderful and creamy and goes with everything from crackers to fruit cake.  I don't much care for cheese on its own but this one I can't resist.

POD x 100000000 :D  Except no one sells it here, and I don't even know if I can eat it anymore. But it's freakin delicious :D
Title: Re: Cheese, Glorious Cheese
Post by: Celany on August 23, 2011, 07:15:49 PM
As long as cheese hasn't got fruit in it I'll eat it.  I have no idea when I turned into a cheese fiend because we only ever had cheddar or red leicester at home.  I don't like biscuits though so I have to eat it with bread or just on its own (which got me into trouble when my mum found out I'd only eaten cheese for lunch for three days over Christmas).

I am so guilty of turning cheese into an entire meal. And not fondue either. Just a slab o' cheese.  ;D


The best cheese ever in my opinion is Wensleydale from the Hawes Creamery in Yorkshire.

http://www.wensleydale.co.uk/cheeses/

It's so wonderful and creamy and goes with everything from crackers to fruit cake.  I don't much care for cheese on its own but this one I can't resist.

POD x 100000000 :D  Except no one sells it here, and I don't even know if I can eat it anymore. But it's freakin delicious :D

WAAAAAAH, I want the delicious English cheese too!!! Someday, maybe I'll see if I can get someone to smuggle me some...  >:D

Title: Re: Cheese, Glorious Cheese
Post by: EmmaJ. on August 25, 2011, 10:54:10 AM
POD everything above.  I can (and often do) have cheese with every meal.  :) 

I simply had to try Wensleydale cheese because of a movie.   (Don't judge me.  It was Wallace and Gromit.  I love them!)

Title: Re: Cheese, Glorious Cheese
Post by: Seraphia on August 25, 2011, 12:20:08 PM
POD everything above.  I can (and often do) have cheese with every meal.  :) 

I simply had to try Wensleydale cheese because of a movie.   (Don't judge me.  It was Wallace and Gromit.  I love them!)

Was just going to say: whenever I hear Wensleydale, I think of Wallace and Gromit. Then I start quoting, and it's all downhill from there.

I'd love to try some, but for now, my favorite cheese is Havarti, especially on triscuits with a bit of dill pickle.
Title: Re: Cheese, Glorious Cheese
Post by: NestHolder on August 25, 2011, 12:59:10 PM
I love little tiny cubes of Rocquefort in a salad.  It's too mighty a cheese to eat on its own, but really delicious with greenery.
Title: Re: Cheese, Glorious Cheese
Post by: gorplady on September 16, 2011, 09:30:21 AM
We are cheese fans here. And we have turned our kids into cheese fans...

I love smoked gouda, and I love making it into a cheese sauce for pasta...

SO loves Kaltbach and loves when I make french onion soup with it...

Hazel loves CoJack, Walter loves cheddar, and Leo loves everything.
Title: Re: Cheese, Glorious Cheese
Post by: Giggity on September 16, 2011, 09:36:23 AM
Kerrygold Dubliner: very sharp whitish cheddar.

Cahill's Porter: cheddar with Guinness mixed in.

Harlech: Welsh cheddary cheese with horseradish.

Tintern: ditto with shallots.

Red Dragon: ditto with mustard seeds.

Very sharp, aged cheddars that have the little calcium crystals in 'em.
Title: Re: Cheese, Glorious Cheese
Post by: Maujer on September 16, 2011, 09:40:29 AM
Kerrygold Dubliner: very sharp whitish cheddar.

Cahill's Porter: cheddar with Guinness mixed in.

Harlech: Welsh cheddary cheese with horseradish.

Tintern: ditto with shallots.

Red Dragon: ditto with mustard seeds.

Very sharp, aged cheddars that have the little calcium crystals in 'em.

Those are the absolute best. We almost always have Dubliner in the house. Yum. I'll have to look for the rest of these.
Title: Re: Cheese, Glorious Cheese
Post by: Shea on September 16, 2011, 09:43:02 AM
I agree with a previous poster - Dubliner is *amazing*. So is Trader Joe's Honey Chevre - especially with gewürztraminer.  Amazing!   

And Tillamook extra sharp cheddar. (I grew up on the Willamette Valley area of Oregon, so Tillamook is my preferred yellow cheddar. Loleta, California has a cheese factory; they're another local producer I favor.)

The selection at Trader Joe's, for the prices they offer, generally keeps me content, but I may have to explore the artisan shops on the area. Maybe even do a tasting of three or four chevres, or Bries, or . . . to see where the price break and value best intersect.

Now you've made me want to try that cheese w/the gewurztraminer, and I don't normally like that wine! :)

OH!! How could I forget Tillamook??? That was one of my saddest moments when moving out here and realizing no one sells Tillamook. Last year for DH's birthday I actually ordered some online from them. Needless to say we enjoyed the heck out of the 3 blocks while they lasted. Again, another reason I'm excited for CA. Tillamook sharp cheddar at any grocery store!! And one place I want to visit is the Tillamook factory. One day we will go and gorge ourselves.  :)

Tillamook! I'm from Oregon so I grew up on Tillamook extra sharp cheddar. They don't sell it here.

There's a cheese shop nearish to where I live where I almost never go because it's dangerous (for my wallet and arteries, that is), but they have some incredibly cheeses, among them a soft, sweetish chevre topped with cranberries, and an oka (a semisoft Quebecois cheese) with mushrooms.
Title: Re: Cheese, Glorious Cheese
Post by: mechtilde on September 16, 2011, 09:47:50 AM
POD everything above.  I can (and often do) have cheese with every meal.  :) 

I simply had to try Wensleydale cheese because of a movie.   (Don't judge me.  It was Wallace and Gromit.  I love them!)

Wallace and Gromit helped save the Hawes creamery. I say this in all seriousness.

There are a few sharp slightly sour cheeses such as Caerphilly and Leicester which I love. A good strong cheddar is wonderful. Plus there are some great local cheeses like Northumberland cheeses or Cotherstone. I've had some wonderful cheeses in SWest Scotland as well.
Title: Re: Cheese, Glorious Cheese
Post by: Schmoopie3928 on September 17, 2011, 10:02:42 AM
I adore cheese! I love sharp cheddar. Tillamook is good and I'm always sampling different sharp cheddars. I'm in chicago, and DH and I have taken many road trips to WI to hit the cheese shops. I a actually prefer ones without the crystals. I lie them, but a little goes a long way with me.
Gouda and Edams are great! Havarti is absolute heaven in scrambled eggs.
A good creamy Monterey Jack is wonderful on a grilled cheese and Swiss! Oh lovely Swiss! I think I'm going to have to hit up Whole Foods and use this GC I have. ;D
Title: Re: Cheese, Glorious Cheese
Post by: HeebyJeebyLeebee on September 17, 2011, 11:00:26 AM
Y'all are making me jealous.  When we lived in Chicago and would drive to WI to visit friends, we'd always make a stop at the Mars Cheese Castle and pick up some yummies, usually a ton of squeaks, some sausage, and a few Green River sodas. 

(squeaks are unpressed cheese curds without the whey.  They can be aged, smoked, herbed, or seasoned in many ways)  http://en.wikipedia.org/wiki/Cheese_curds
Title: Re: Cheese, Glorious Cheese
Post by: cicero on September 21, 2011, 03:39:52 AM
I live in Israel.

We have some local cheeses but they are various forms of feta-style cheese not hard cheese. There is one that is called "safed cheese" (Gvinah Tzfatit) named after the city of Safed (northern israel) where there are two family owned cheeseries (?) who have been making them for close to 200 years. It's usually made from a mixture of cow/goat/sheep milk. They also make a semi-hard cheese from the same cheese by letting it dry out - that cheese is great for grating /melting. there is also a local Halumi type cheese that is good grilled or fried.

in the past decade or more, a bunch of amazing small cheese makers have started producing cheese - many raising their own free-range sheep/goats. yum.
Title: Re: Cheese, Glorious Cheese
Post by: iridaceae on September 21, 2011, 03:54:50 AM
If cheese curds are not fresh enough to squeak, they just aren't worth it.  (Unless we get into the deep-fried cheese curds, which- heaven!!)  Add some ice cold apple cider (non-alcoholic) and it's sheer heaven.

I do love a good colby (http://en.wikipedia.org/wiki/Colby_cheese) and that's hard to find here. Mostly they try to pass off very mild cheddars as colby and there is a difference, darn it!

I also like a good queso blanco (http://en.wikipedia.org/wiki/Queso_blanco) and that's easy to find here.

I miss this wonderful cheese I used to buy at the Farmer's Market in Madison, WI that had green onion in it.
Title: Re: Cheese, Glorious Cheese
Post by: Giggity on October 12, 2011, 07:15:26 AM
Leeby, fresh squeaky cheese curds are on my bucket list. I understand you have to eat 'em within 24 hours of manufacture or they don't squeak.

Y'all might want to cast an eye toward Sartori cheese: http://www.sartoricheese.com/

My current fave: their Balsamic Bellavitano. It has the crystals of Dubliner, but is slightly more creamy, and has balsamic vinegar all over the outside.
Title: Re: Cheese, Glorious Cheese
Post by: HeebyJeebyLeebee on October 12, 2011, 10:40:53 AM
Fresh squeaks are amazing, but they can be hard to find - unless you live right by the creamery.  I don't let that bother me.  Some of the smoked and herbed squeaks are still heavenly.
Title: Re: Cheese, Glorious Cheese
Post by: jibby on October 12, 2011, 10:54:05 AM
Giant POD to the PP that said Amish cheese.  I don't know exactly what type of cheese it is, but Milton Creamery in Iowa/Missouri (right on the border) makes one called Prairie Breeze.  It's like a sharp white cheddar, a tiny bit salty and tart. 

Any brie with any topping.  I never liked bleu until my 20s, now I gobble it straight out of the container.  Mizithra on pasta.  DH and I routinely, happily have colby-jack or sharp cheddar and crackers for dinner.  I'm generally not a fan of processed cheese, but I will fight for a bit of heavenly, gooey Provel.   :P

I'm trying to remember if I've ever had cheese that I disliked.  Don't think I have.  My dream is a tour across Europe, tasting every wine and cheese I can find. 
Title: Re: Cheese, Glorious Cheese
Post by: Giggity on October 12, 2011, 11:01:01 AM
Oooh, juustoleipa (Finnish bread cheese) warmed in the microwave for 15 seconds, with honey on it.
Title: Re: Cheese, Glorious Cheese
Post by: Lady Snowdon on October 16, 2011, 07:46:23 PM
I can't have much in the way of soft cheese; it does terrible things to my innards.  So I'm stuck with the harder cheeses (the closest I can get to a soft cheese is a harder mozzarella!).  I adore sharp cheddars like Tillamook!  One of the upscale grocery chains in my area has a huge selection of cheeses and a cheese expert to walk you through it all.  The one day I asked for some help was like I'd died and gone to heaven...so many flavors! 

My DH really likes Jarlsberg and a few other white cheeses...I'll have to ask him what they are when he gets home.
Title: Re: Cheese, Glorious Cheese
Post by: DistantStar on October 22, 2011, 05:59:06 PM
My parents are on the East Coast and Tillamook is in the expensive import cheese section there.

When my mom came here -- Idaho -- and saw the expanses of Tillamook goodness that wasn't way too expensive, I think she was ready to move on the spot just for the cheese!

I love cheddar, the sharper the better.  And I adore cheese curds as well; I found a bag once at the local store from somewhere in Utah that was actually squeaky.  Once.  I haven't seen it again.  There's another brand that I can get but they're a bit lacking in the squeak.  *sigh* 
Title: Re: Cheese, Glorious Cheese
Post by: Nikko-chan on October 22, 2011, 06:56:07 PM
I love making yogurt cheese.... and you know, now you all are making me hungry. :)
Title: Re: Cheese, Glorious Cheese
Post by: DuBois on November 07, 2011, 11:39:05 AM

Gorgonzola. My new favourite food in the world. That tang and creaminess. I love Stilton, but gorgonzola beats it hands down.

A little round cheese called 'Isle of Arran Cheddar', sharp cheddar, with herbs. Yum.

Brie de Meaux. Somerset Brie is ok, but Brie de Meaux is the food of the gods.

Bavarian smoked cheese, creamy and a little rubbery.

Wensleydale with cranberries or, even better, blueberries.

Herbed roulades of cream cheese.

I have a cheese shop near me, and cheese is my weekly indulgence. It costs me, but it is worth it.
Title: Re: Cheese, Glorious Cheese
Post by: siamesecat2965 on November 07, 2011, 08:18:54 PM
 

Wensleydale with cranberries or, even better, blueberries.


I JUST bought some of this but it got shoved in the back of the fridge and I totally forgot about it.  It was pricy, but looked yummy.  I'll bring it out tomorrow and test drive it.
Title: Re: Cheese, Glorious Cheese
Post by: Waterlight on April 05, 2013, 12:19:37 AM
Leeby, fresh squeaky cheese curds are on my bucket list. I understand you have to eat 'em within 24 hours of manufacture or they don't squeak.

Y'all might want to cast an eye toward Sartori cheese: http://www.sartoricheese.com/

My current fave: their Balsamic Bellavitano. It has the crystals of Dubliner, but is slightly more creamy, and has balsamic vinegar all over the outside.

My favorite is their Espresso Bellavitano.  Two of my favorite food obsessions--cheese AND coffee--in a single food item  :D

Beecher's cheeses (http://www.beechershandmadecheese.com/ (http://www.beechershandmadecheese.com/)) are local to Seattle and I especially love their No Woman cheese, which has Jamaican jerk seasoning in it.

Mimolette is another favorite of mine.

My local grocery store has a huge cheese section and I'll often find little slivers of cheeses to try in a "$5 and under" basket!
Title: Re: Cheese, Glorious Cheese
Post by: Library Dragon on April 05, 2013, 01:10:04 AM
I luuuuuve cheese.  A nice soft gorgonzola is my favorite.

I'm fortunate to have great chèvre makers near me.
Belle Chèvre, http://www.bellechevre.com/index.php (http://www.bellechevre.com/index.php), has won much acclaim, but I actually like Humble Heart better, http://www.humbleheartfarms.com (http://www.humbleheartfarms.com).  I eat it on toast, dried apricots, in pasta, etc. 
Title: Re: Cheese, Glorious Cheese
Post by: Margo on April 05, 2013, 03:56:08 AM
Mmmm cheese.

I'm lucky enough to live within striking distance of two glorious cheese shops - http://www.paxtonandwhitfield.co.uk/index.php/shop.html  (http://www.paxtonandwhitfield.co.uk/index.php/shop.html) and http://www.finecheese.co.uk/our-cheeses/all-our-cheeses.html (http://www.finecheese.co.uk/our-cheeses/all-our-cheeses.html)

I'm not fond of blue cheeses or cheese with fruit in it but will happily eat almost anything else. - There's a local apple-smokes cheddar which is yummy, and I love Wensleydale and Lanchashire - both go beautifully with christmas cake or mince pies, or as a savoury snack.

A favourite wuick meal (or starter) is baked camembert - stick a few cloves of garlic into the cheese, pour some port over it  and bake til it goes gooey. bliss!
Title: Re: Cheese, Glorious Cheese
Post by: ydpubs on April 05, 2013, 10:48:31 AM
If you can find Parrano, I highly recommend it. It is FABULOUS as a snack cheese.

http://www.parrano.com/ (http://www.parrano.com/)

I love:

a nice cave aged Gruyere
 triple creme camembert
super sharp aged cheddar
fresh mozzarella
gorgonzola
boursin

So many cheeses, so little time. LOL
Title: Re: Cheese, Glorious Cheese
Post by: Barney girl on April 05, 2013, 11:20:19 AM
POD everything above.  I can (and often do) have cheese with every meal.  :) 

I simply had to try Wensleydale cheese because of a movie.   (Don't judge me.  It was Wallace and Gromit.  I love them!)

Wallace and Gromit helped save the Hawes creamery. I say this in all seriousness.

There are a few sharp slightly sour cheeses such as Caerphilly and Leicester which I love. A good strong cheddar is wonderful. Plus there are some great local cheeses like Northumberland cheeses or Cotherstone. I've had some wonderful cheeses in SWest Scotland as well.

I'd not seen this thread before. Cotherstone cheese is quite a rarity, I think there's only one or two farms make it. Our neighbours used to serve it  instead of Wensleydale with Christmas cake when I was a child. I've always found it a little sour for my taste, but it's nice to see that it is appreciated.

Tying etiquette into the thread - a couple I know have a daughter who is married to a French man. I can't recall if they took a selection of British cheeses with them on a visit to France, or offered them to eat in this country, but apparently his parents refused to touch them, asking why they would want to when France is known for its cheeses.
Title: Re: Cheese, Glorious Cheese
Post by: lady_disdain on April 05, 2013, 12:58:31 PM
How obnoxious of them!
Title: Re: Cheese, Glorious Cheese
Post by: Cat-Fu on April 05, 2013, 01:25:53 PM

The best cheese ever in my opinion is Wensleydale from the Hawes Creamery in Yorkshire.

http://www.wensleydale.co.uk/cheeses/

It's so wonderful and creamy and goes with everything from crackers to fruit cake.  I don't much care for cheese on its own but this one I can't resist.

POD x 100000000 :D  Except no one sells it here, and I don't even know if I can eat it anymore. But it's freakin delicious :D

WAAAAAAH, I want the delicious English cheese too!!! Someday, maybe I'll see if I can get someone to smuggle me some...  >:D

They deliver to the US; you can order right from that website. :)

(I highly recommend the smoked Wensleydale... it tastes like bacon-cheese.)

I used to live sort-of near the Cabot creamery in Vermont. They have free tours. Last time I went on a tour I ended up buying several pounds of 5-year-old cheddar (let's not discuss how much other cheese I bought in addition, ok?). It was fantastic.
Title: Re: Cheese, Glorious Cheese
Post by: KimberlyM on April 09, 2013, 03:20:01 PM
I live in Oregon, there is ALWAYS a 2lb block of Tillamook cheddar in my fridge.  My husband and I went to the factory once, I was in heaven!  I'm also a fan of the Dubliner white cheddar.  One of the hardest things to give up on Weight Watchers for me has been cheese.  Give me some cheese and french bread and I'm happy for life.  I'm certain I could live on just those 2 items. 

Since on Weight Watchers I've been hunting for cheeses that don't kill me point-wise but still taste good.  Cabot has a 75% reduced fat cheese that's pretty good, both in white and orange cheddar.  I prefer the white, but it's hard to find. 
Title: Re: Cheese, Glorious Cheese
Post by: Sophia on April 09, 2013, 03:55:08 PM
I live in Plano, TX and I can get Tillamook cheese at Walmart.  When it first came to this market, it was the cheapest cheese they carried.  (The heaven)  I know I've converted at least a dozen people by serving it at parties.  I pretty much love all cheeses except Blue.  My 2-year-old seems to be the same.  She's quite adventurous with cheeses.  I think she'd eat grated parmesan with a spoon if we let her. 
Title: Re: Cheese, Glorious Cheese
Post by: Hmmmmm on April 09, 2013, 04:06:55 PM
I live in Oregon, there is ALWAYS a 2lb block of Tillamook cheddar in my fridge.  My husband and I went to the factory once, I was in heaven!  I'm also a fan of the Dubliner white cheddar.  One of the hardest things to give up on Weight Watchers for me has been cheese.  Give me some cheese and french bread and I'm happy for life.  I'm certain I could live on just those 2 items. 

Since on Weight Watchers I've been hunting for cheeses that don't kill me point-wise but still taste good.  Cabot has a 75% reduced fat cheese that's pretty good, both in white and orange cheddar.  I prefer the white, but it's hard to find.

If you have a Trader Joe's near you, they have a product called Lite Celtic Cheddar that I like. The texture is pretty good and a really nice strong cheddar flavor, much more UK cheddar than US and is white. An ounce is 70 calories and 4gs of fat.  I think the Cabot which I also buy and it's lower in calories and only 2.5g fat but I like the stronger flavor of the Celtic Cheddar.

Trader Joe's also has a product they call an Unexpected Cheddar that tastes like a strong cheddar with a little parmesean.  It is not a smooth texture, much more crumbly but has a really great flavor. It's much higher in fat and calories but I find I use less because of the strong flavor if cooking.
Title: Re: Cheese, Glorious Cheese
Post by: ladyknight1 on April 12, 2013, 02:20:24 PM
So many cheeses, so little time.

DH loves the Hopyard Cheddar made by Rogue Creamery, it has hop clusters in the cheese.
http://www.roguecreamery.com/store/product/3100/Hopyard-Cheddar/ (http://www.roguecreamery.com/store/product/3100/Hopyard-Cheddar/)

I can take a little of it, but not very much. I have enjoyed every other cheese I have tried, particularly very sharp and aged Cheddars with crystals.
Title: Re: Cheese, Glorious Cheese
Post by: Thipu1 on April 17, 2013, 08:53:30 AM
Cabot varieties are wonderful and they've been available in NYC for the last few years.  We always have a bar on hand. 

MIL still refuses to believe that the cheese can be found outside of New England and tries to push pounds of it on us when we visit. 
Title: Re: Cheese, Glorious Cheese
Post by: ladyknight1 on April 17, 2013, 10:55:29 AM
Cabot is awesome, particularly their aged varieties.

Seaside cheddar is a favorite.
Title: Re: Cheese, Glorious Cheese
Post by: Redwing on April 17, 2013, 01:14:47 PM
When I visited my sister in Springfield, we went to an Amish grocery store that was not far away.  They had a green onion cheese that was to die for.  I can't find anything like it anywhere else.  Next time I go to see her, I'm stocking up as best I can.
Title: Re: Cheese, Glorious Cheese
Post by: Julian on June 02, 2013, 09:21:41 PM
Tasmania is known for great dairy produce.

There's an island to the north, King Island.  There's something in the grass there that grows great beef and dairy cattle.  The beef is to die for, and the cheeses are better.  King Island Double Cream Brie is superb, and the Seal Bay Triple Cream Brie is heaven (and heart attack) on a cracker.  They also do a blue version of both brie and camembert, and an ash covered version as well.

There are several other boutique cheesemakers scattered around Tassie, and quite often they have tours and 'cellar door' sales.  Many of the cheeses are available in the local supermarkets.  (As for cellar doors, we also have great wineries!) 

I love my cheese...  this thread has given me some serious munchies. 
Title: Re: Cheese, Glorious Cheese
Post by: Nikko-chan on June 02, 2013, 09:34:07 PM
Apparently I need to move to tasmania... hm.......
Title: Re: Cheese, Glorious Cheese
Post by: ladyknight1 on June 03, 2013, 09:53:06 AM
Went to Whole Foods Saturday and thoroughly enjoyed some cheese.

My favorite supermarket cheese is Cabot Seriously Sharp white Cheddar cheese. I have some at work and some at home and on Townhouse wheat crackers, it is sublime.
I am making a tart apple, raisin, and walnut chutney to have with my cheese and crackers. Yum!  :D
Title: Re: Cheese, Glorious Cheese
Post by: Julian on June 04, 2013, 12:09:41 AM
I forgot to mention - I grew up loathing parmesan cheese, probably because it was the pre-grated stuff in the shaker that smells like barf...  I just couldn't get over the smell.  The taste was OK, and I do love a good strong sharp cheese, but the olfactory assault was too much for me.

Some time back I tried fresh parmesan.  It is wonderful!  And it just smells like cheese!

Apparently (or so I have been told) parmesan shouldn't smell bad, if it does it is because it's past the best use date. 

(Add this to the thread of things an adult really should know, because I didn't...)
Title: Re: Cheese, Glorious Cheese
Post by: Nikko-chan on June 04, 2013, 12:24:55 AM
Went to Whole Foods Saturday and thoroughly enjoyed some cheese.

My favorite supermarket cheese is Cabot Seriously Sharp white Cheddar cheese. I have some at work and some at home and on Townhouse wheat crackers, it is sublime.
I am making a tart apple, raisin, and walnut chutney to have with my cheese and crackers. Yum!  :D

I use that cheese when making my macaroni and cheese. That cheese is amazing!
Title: Re: Cheese, Glorious Cheese
Post by: ladyknight1 on June 04, 2013, 07:18:47 AM
Cabot cheese is on sale this week at Publix! If you are within the boundaries of their territory. 2 for $5!
Title: Re: Cheese, Glorious Cheese
Post by: snowfire on June 07, 2013, 05:27:12 PM
WSU in Pullman has Cougar Gold, which is a lovely aged white cheddar & I love their dill garlic cheese as well.
Title: Re: Cheese, Glorious Cheese
Post by: Waterlight on June 08, 2013, 07:25:34 AM
WSU in Pullman has Cougar Gold, which is a lovely aged white cheddar & I love their dill garlic cheese as well.

That was my dad's favorite cheese!   I went to WSU (Washington State University) for a couple of years of graduate school and for the next two years, at Christmas he'd get one of those round tins of Cougar Gold as a gift from me.  :)

WSU has a creamery on campus that makes the cheese... and they have an ice cream shop called Ferdinand's too!
Title: Re: Cheese, Glorious Cheese
Post by: dawnfire on June 16, 2013, 06:05:02 PM
Tasmania is known for great dairy produce.

There's an island to the north, King Island.  There's something in the grass there that grows great beef and dairy cattle.  The beef is to die for, and the cheeses are better.  King Island Double Cream Brie is superb, and the Seal Bay Triple Cream Brie is heaven (and heart attack) on a cracker.  They also do a blue version of both brie and camembert, and an ash covered version as well.

There are several other boutique cheesemakers scattered around Tassie, and quite often they have tours and 'cellar door' sales.  Many of the cheeses are available in the local supermarkets.  (As for cellar doors, we also have great wineries!) 

I love my cheese...  this thread has given me some serious munchies.

I agree with king lsland cheeses. I'm quite fond of their roaring 40's blue vein cheese
Title: Re: Cheese, Glorious Cheese
Post by: CrochetFanatic on June 17, 2013, 02:46:29 AM
Baked brie with roasted garlic in a bread bowl.  So good!  You dip pieces of bread or crackers in it.  The downside?  Garlic breath.

I don't think there's been a kind of cheese that I've tried and didn't like.  Other favorites are extra sharp cheddar, goat cheese, blue cheese, muenster, mozzarella, and homemade farmer's cheese.
Title: Re: Cheese, Glorious Cheese
Post by: Hmmmmm on June 17, 2013, 08:43:17 AM
During a recent food tour in Italy we were given a Riccota Lemon and a saffron flavored cheese to try amongst others. The saffron was great but the lemon ricotta had us swooning. I've tried researching availability in the states but can't find it. Has any one come across this? It's thick ricotta that can be sliced.
Title: Re: Cheese, Glorious Cheese
Post by: ladyknight1 on June 17, 2013, 11:06:15 AM
Posting the apple, raisin, and walnut chutney recipe under recipe requests.
Title: Re: Cheese, Glorious Cheese
Post by: Nikko-chan on June 17, 2013, 11:24:51 AM
During a recent food tour in Italy we were given a Riccota Lemon and a saffron flavored cheese to try amongst others. The saffron was great but the lemon ricotta had us swooning. I've tried researching availability in the states but can't find it. Has any one come across this? It's thick ricotta that can be sliced.

was it Ricotta Salata?
Title: Re: Cheese, Glorious Cheese
Post by: ladyknight1 on June 17, 2013, 11:29:00 AM
I found Provolone Manteche yesterday while shopping at Sam's club.

It is an aged provolone with fresh butter in the center. http://www.mandifoods.com/shop/item.aspx?itemid=22 (http://www.mandifoods.com/shop/item.aspx?itemid=22)

Serving instructions from the website: "To serve slice the cheese into wedges to include both the Provolone and the butter and pair with bread or fruit."
Title: Re: Cheese, Glorious Cheese
Post by: BigBadBetty on June 17, 2013, 01:08:18 PM
My favorite regional cheese is Rush Creek Reserve. It is seasonal so I can't even get it now. I think it's limited availability makes it more appealing. It's similar to a Vacherin Mont d'Or. I also like that company's Pleasant Ridge Reserve. The other regional cheese I love is Carr Valley Cave-Aged Marisa. It's a sheep's milk cheese. We love going to the Carr Valley store and buying the little ends of cheese.

I don't love cheddar cheese. I've tried a bunch of different types. I even tried a 15-year cheddar was supposed to be a big deal. It was OK. I hate smoked cheese. (I hate smoked anything.) I like just about every other type. I even like Limburger (but only once in a while).
Title: Re: Cheese, Glorious Cheese
Post by: Hmmmmm on June 17, 2013, 07:55:01 PM
During a recent food tour in Italy we were given a Riccota Lemon and a saffron flavored cheese to try amongst others. The saffron was great but the lemon ricotta had us swooning. I've tried researching availability in the states but can't find it. Has any one come across this? It's thick ricotta that can be sliced.

was it Ricotta Salata?

No, it was a baked ricotta, but the cheese monger was insistent it wasn't cheesecake though it had some similarity in texture but just not overly sweet.  The name was Ricotta al Forno Al Limone.