luv2fly Posted August 10, 2014 Share Posted August 10, 2014 In truth, any cheese will do for me. I am a cheese ***** for sure. Link to comment Share on other sites More sharing options...
Bruce15t Posted August 10, 2014 Share Posted August 10, 2014 I love cheese and living in EU is great because of all the cheese selections. Lately been enjoying a swizz with infused chili. Link to comment Share on other sites More sharing options...
Ramrod918 Posted August 10, 2014 Share Posted August 10, 2014 Gruyere, goat, parmesan, aged cheddar Link to comment Share on other sites More sharing options...
Hypersomniac Posted August 10, 2014 Share Posted August 10, 2014 Parmigiano-Reggiano Link to comment Share on other sites More sharing options...
Azksig Posted August 11, 2014 Share Posted August 11, 2014 My all time favorite is Tête de Moine. I haven't really met a cheese I don't like though. Link to comment Share on other sites More sharing options...
partriar Posted August 11, 2014 Share Posted August 11, 2014 I love Cheese, god I really love the stuff. I've just got a beautiful French Epoisses out the fridge and I'm watching it melt onto the board as it's coming up to room temperature. Epoisses is the king for me, nothing comes close; cheese perfection. Is anyone else a cheese *****? If so what's your all time favourite? I have to agree with this. Nothing comes close to this beautiful soft wash rind. Such an amazing cheese. I urge everyone to give it a taste. Wonderful rich, sharp, creamy, nutty, full flavoured cheese. It really offers something for those who like big hearty blue, sharp cedars and smooth Brie. Prefect cheese in my mind. Link to comment Share on other sites More sharing options...
DougB Posted August 11, 2014 Share Posted August 11, 2014 Great topic. I stayed in Epoisses and ate tons of their cheese while staying there. Fantastic cheese and town...some of my favorites are: roaring 40's blue, parmagiano reggiano for sure, cave-aged gruyere, and some excellent local cheeses from Bobolink dairy. They make some exceptional cheeses with raw milk from their pastured cows. Link to comment Share on other sites More sharing options...
Smalls Posted August 11, 2014 Share Posted August 11, 2014 I love cheese.. My favorite is good old fashioned brick cheese. Nothing really fancy. My grandparents would have some every night with a little fresh cracked black pepper and a glass of sherry. When I was really young they would always let me have some too whenever my family visited. My fondness for it comes from good memories more than anything else. Link to comment Share on other sites More sharing options...
Newkarian Posted August 12, 2014 Share Posted August 12, 2014 Man, the crystals are my favorite part of aged cheeses. Super delicious. Now I need to research what causes them cause I'm curious. Recipe please? In Parmesan, Gruyere, and aged Gouda, the crystals may be calcium lactate or else tyrosine, an amino acid produced by protein breakdown that has limited solubility in these low-moisture cheeses. Link to comment Share on other sites More sharing options...
HarveyBoulevard Posted August 12, 2014 Share Posted August 12, 2014 Man, the crystals are my favorite part of aged cheeses. Super delicious. Now I need to research what causes them cause I'm curious. Recipe please? Cheese Plume??? Link to comment Share on other sites More sharing options...
Newkarian Posted August 12, 2014 Share Posted August 12, 2014 Lol had to go there ^^^ Link to comment Share on other sites More sharing options...
HarveyBoulevard Posted August 12, 2014 Share Posted August 12, 2014 I just could simply not help myself. Apologies to all.. back on topic... Link to comment Share on other sites More sharing options...
Onelove Posted August 12, 2014 Share Posted August 12, 2014 Off topic congrats on all the purchases today Harveyboulevard. Never seen a Live From before today but you were amazing. Back on topic I am a cheese *****. Link to comment Share on other sites More sharing options...
canucks6024 Posted August 14, 2014 Share Posted August 14, 2014 Selles Sur Cher. Aged Goat Cheese. Anything covered with ash can't be half bad Link to comment Share on other sites More sharing options...
Smiley Posted August 15, 2014 Share Posted August 15, 2014 Man, the crystals are my favorite part of aged cheeses. Super delicious. Now I need to research what causes them cause I'm curious. Recipe please? My favourite cheese is the Swedish Westerbotten Ost. An excellent companion to a full-bodied red wine. When storing it in the fridge the cheese starts "sweating" and salt crystals emerge on the surface making the cheese even more savory (yummy). Link to comment Share on other sites More sharing options...
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