matgerado Posted August 3, 2014 Share Posted August 3, 2014 So far best for me has been Brie and Gouda. Simplest to satisfy the cheesy cravings for me is making my own cheese biscuits out of aged Sharp cheddar and parmigiano reggiano. Mmmm... Link to comment Share on other sites More sharing options...
hoyopr Posted August 3, 2014 Share Posted August 3, 2014 I used to love King Island's Double Brie or Camembert. Unfortunately, I became somewhat lactose intolerant in my early 20's, so I can't indulge too much or too often. Soft cheese are pretty much a no go for me nowadays. Fuzz you may want to try a good Chevrai, many who are lactose intolerant have no problem with goats milk cheeses. Link to comment Share on other sites More sharing options...
Newkarian Posted August 3, 2014 Share Posted August 3, 2014 Anything aged and funky for me. Lately been enjoying some aged gouda love the crystals especially good with Vintage porto and a fine cigar. Link to comment Share on other sites More sharing options...
BH2876 Posted August 3, 2014 Share Posted August 3, 2014 Jarelsberg swiss and smoked Gouda, I must have carrs crackers and italian dry salami to go along with it. Link to comment Share on other sites More sharing options...
cigcars Posted August 4, 2014 Share Posted August 4, 2014 Jarelsberg swiss and smoked Gouda, I must have carrs crackers and italian dry salami to go along with it. Hey, yeah I forgot about Jarlsberg Swiss! I'm a great fan of that too. I just buy it so seldom because it's so pricey. BTW - anybody on here frequent Limburger much??? I'm VERY curious about it but just can't bring myself to bite into something smelling like a thousand farts Link to comment Share on other sites More sharing options...
CaptainQuintero Posted August 4, 2014 Share Posted August 4, 2014 Anyone else for Port Salut? I literally eat it until I feel ill hurray for gluttony! Link to comment Share on other sites More sharing options...
TypicalSituation Posted August 4, 2014 Share Posted August 4, 2014 Anything aged and funky for me. Lately been enjoying some aged gouda love the crystals especially good with Vintage porto and a fine cigar.Man, the crystals are my favorite part of aged cheeses. Super delicious. Now I need to research what causes them cause I'm curious. So far best for me has been Brie and Gouda. Simplest to satisfy the cheesy cravings for me is making my own cheese biscuits out of aged Sharp cheddar and parmigiano reggiano. Mmmm... Recipe please? Link to comment Share on other sites More sharing options...
potpest Posted August 4, 2014 Author Share Posted August 4, 2014 Just bought some unpasturised goats milk camembert tonight Link to comment Share on other sites More sharing options...
headstand Posted August 4, 2014 Share Posted August 4, 2014 I'll go for most soft or hard cheeses, but can take a pass on most semi-soft varieties (it's a texture thing). I gravitate toward the products of France, Italy, Spain. For some reason I have it in my head that I would like to travel to Corsica to try their cheeses... My likes: St Andre is the closest thing to butter that still carries the name cheese, yum. Rochebaron and the like, I can eat all day. Brie de Meaux requires a well ventilated room The first time I tasted this cheese, the cheesemonger cautioned that it was somewhat barnyardy. I tried the sample and agreed that it tasted of wet straw with fresh manure, but it wasn't unpleasant or too overpowering. Got home for a wine, cheese, and cold cut snack, unwrapped the Brie, and kaPOW - like a bucket full of cow **** in the face with a few bits of straw. Turns out the few minutes waiting for service at the pungent cheese shop was enough to desensitize the nose - lesson learned. Took the cheese board, baguette etc outside, got comfy, and dived right in. Who says you can't eat cow ****!? Link to comment Share on other sites More sharing options...
TheLiquidGator Posted August 4, 2014 Share Posted August 4, 2014 Parmigiano-Reggiano Link to comment Share on other sites More sharing options...
Skyfall Posted August 4, 2014 Share Posted August 4, 2014 Smoked Gouda Fresh Mozzarella Brie Roquefort Gruyere Taleggio Link to comment Share on other sites More sharing options...
Smallclub Posted August 4, 2014 Share Posted August 4, 2014 Anyone else for Port Salut? I literally eat it until I feel ill hurray for gluttony! In France it's the typical school or company canteen cheese… children usually love it. 1 Link to comment Share on other sites More sharing options...
Smallclub Posted August 5, 2014 Share Posted August 5, 2014 on a slice of pear (with red, obviously) Try (very) thin slices of pear, or apricot, or raisins, fig, melon (summer fruit), plus a leaf of fresh mint, with swiss cheeses like Appenzeller, Fribourg, Ementaller, Gruyère suisse, and with a mellow, "buttered" white or a light fruity red. As we say in french, it's "le petit Jesus en culotte de velours" ("it's the baby Jesus in velvet pants"). For a more substantial snack you may add very thin slices of a good ham (spanish, italian or french). The thinner the better, the slices (fruit or ham) must melt in your mouth. Delish! 1 Link to comment Share on other sites More sharing options...
... Posted August 5, 2014 Share Posted August 5, 2014 Try (very) thin slices of pear, or apricot, or raisins, fig, melon (summer fruit), plus a leaf of fresh mint, with swiss cheeses like Appenzeller, Fribourg, Ementaller, Gruyère suisse, and with a mellow, "buttered" white or a light fruity red. As we say in french, it's "le petit Jesus en culotte de velours" ("it's the baby Jesus in velvet pants"). For a more substantial snack you may add very thin slices of a good ham (spanish, italian or french). The thinner the better, the slices (fruit or ham) must melt in your mouth. Delish! Challenge accepted! Sound advice from a cheese lover, I shall try all the options you suggested Then finish the day with a bit of Delord 1971 Bas-Armagnac... Link to comment Share on other sites More sharing options...
Smallclub Posted August 5, 2014 Share Posted August 5, 2014 Then finish the day with a bit of Delord 1971 Bas-Armagnac... I LOVE Armagnac, but with fragrant cheeses, I recommend trying a single malt scotch. Camembert+Ardberg, or Roquefort+Lagavullin: surprisingly good! Link to comment Share on other sites More sharing options...
... Posted August 5, 2014 Share Posted August 5, 2014 I LOVE Armagnac, but with fragrant cheeses, I recommend trying a single malt scotch. Camembert+Ardberg, or Roquefort+Lagavullin: surprisingly good!I have yet to try Ardberg. Would you recommend the Ten? Link to comment Share on other sites More sharing options...
Smallclub Posted August 5, 2014 Share Posted August 5, 2014 I have yet to try Ardberg. Would you recommend the Ten? Definitely. Link to comment Share on other sites More sharing options...
MrGTO Posted August 5, 2014 Share Posted August 5, 2014 Kentucky Bourbon Bellavitano. I can't stop eating it! Link to comment Share on other sites More sharing options...
CaptainQuintero Posted August 5, 2014 Share Posted August 5, 2014 In France it's the typical school or company canteen cheese… children usually love it. I I'm not surprised, the sweetness and creamy mild nature is like it's perfect for kids, the QDO of cheese Link to comment Share on other sites More sharing options...
Ghabanos Posted August 5, 2014 Share Posted August 5, 2014 This is an excellent thread. Lots to learn. I'm very inexperienced. That said, I love really good mozzarella.... Link to comment Share on other sites More sharing options...
TypicalSituation Posted August 5, 2014 Share Posted August 5, 2014 This is an excellent thread. Lots to learn. I'm very inexperienced. That said, I love really good mozzarella....Buffalo mozzarella is some tasty stuff, as is burratta(sp?) which is curds soaked in cream in the middle of a mozzarella ball. Highly recommended if you haven't tried either yet. Link to comment Share on other sites More sharing options...
Ghabanos Posted August 6, 2014 Share Posted August 6, 2014 Buffalo mozzarella is some tasty stuff, as is burratta(sp?) which is curds soaked in cream in the middle of a mozzarella ball. Highly recommended if you haven't tried either yet. Yes. Amen to that. Just didn't know what it was called. Love that stuff! Link to comment Share on other sites More sharing options...
jat Posted August 7, 2014 Share Posted August 7, 2014 Cashel Irish Blue, ate far too much recently with a whisky tasting. Not a combination I usually go for,but the taste..... Link to comment Share on other sites More sharing options...
kevn Posted August 10, 2014 Share Posted August 10, 2014 For special occassions, I really like sottocenere, rogue river blue, humboldt fog and a cloth aged cheddar like montgomery's. For everyday, a medium sharp cheddar and a little pepperjack always delivers. Link to comment Share on other sites More sharing options...
luv2fly Posted August 10, 2014 Share Posted August 10, 2014 Aged Sharp White Cheddar, the sharper the better. I also can't do without a good Blue Cheese. Can snack on it all day long. Link to comment Share on other sites More sharing options...
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