Discussion Forum

I like cheese.

I'm not going to run a poll on it, but I do like cheese.

Red Leicester is lovely on toast, and I like Lancashire and Cheshire crumbly cheese on brown bread sandwiches.

On pizzas, I think cheddar is better than mozzarella.

On crackers, it has to be a soft continental cheese, like dolcelatte, or Philadelphia with added herbs out of a tub.

Stilton is a classic, great with anything.

Parmesan likewise, especially with French onion soup although the scent isn't great.

And cracker barrel - extra mature.

Regards

Skoob.

I'm a big cheese fan myself.

Some Loves:
Sharp cheddar (yes, it is plain and simple, but I love it!)
Smoked Edam (better than regular Edam)
Ricotta (anyone who substitutes cottage cheese in Italian cooking should be shot)
Philly Cream Cheese (so versatile, and anyone who substitutes sour cream for this should be hanged)
Baby Swiss (not a big fan of the harder stuff, but I like the softer Swiss)
Provolone (great with a stick of hard salami or pepperonni)
Pepper Jack (not a big Monterrey Jack fan, but I do enjoy pepper jack on my sandwiches)

I'm glad J-man brought up that other cheese in his other post(s).

I love a good grilled cheese and sometimes use velveeta for a smooth inside (have this on hand to make the occasional potatoes au gratin).

I bought a pack of Kraft Singles just for the husband to put on a sandwich and tried making a grilled cheese with it. It melted ok, but the taste was awful. I now have 14 slices of a 16-slice package that he and I won't touch.

forget trying to feed the crap to the cats.

Waste of money. Should have used the muenster I had in the fridge and made a proper grilled sandwich.

I'm still pissed at the lack of quality in that cheese food.

Do you Americans have proper cheese?

Boursin? Double Gloucester? Brie? Irish cheddar? Gorgonzola?

That Dutch crap doesn't count. For Edam - substitute wax.

Eating a candle would be more pleasant.

Camembert, Roquefort, Blue Stilton, Gorgonzola, Stinking Bishop?

Roulet?

No offence guys, but Italy, France, and Britain make the best cheeses in the world.

Regards

Skoob.

No offence taken.
Most Americans are better at cutting it than making it.

I could not resist. it was just too easy.

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Quote: Skoob1999

Do you Americans have proper cheese?

No offence guys, but Italy, France, and Britain make the best cheeses in the world.

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I'll give you that one in general, but specifically, the Bay Area is basically a Mediterranean climate, and many immigrants brought their knowledge of Old World cheese here a few generations ago. Many of them are leading the way in going organic.

You can find some really excellent local cheeses here, but they cost dearly.

I love cheese to a fault, especially when it's baked with macaroni. Guess it's the Yankee in me. You should have seen me when I was a strict vegetarian! Cheese makes it tough to go fully vegan, but I've managed to cut my consumption considerably - maybe 3-4 kilograms a year. I do use the 2% singles because I can slap 2 of them on whole grain bread, throw it in my George Foreman grill for a couple of minutes, and have a quick meal on the go.

Fresh mozzarella and are parmigiano reggiano are faves, smoked swiss is the bomb, and you can't do Mexican food without some kind of cheese.

Or, at least I can't. Chiles rellenos. Need I say more?

National Cheese Emporium

I'm a Wensleydale man myself. Or Cornish Yarg. Really.

Saga Blue!

Liederkranz.... until they took it off the market for poisoning people

Anything creamy & ripe

Sharp Cheddar on Burgers , crackers and warm apple pie

A cheese for every day of the year in France. I used to work on cheese an awful lot when in the food industry. The fact that most cheeses are now rarely contaminated with Listeria is down to me and a few colleagues in WHO and elsewhere.

I discovered Grana Padano recently which is used a bit like Parmesan only I think much better and cheaper. Get it now before it becomes trendy and the price goes up - there is no other cheese like it for making sauces.

Had I been in Corsica instead of looking after the bloody cats I would have been eating a rather hard goat milk cheese with no name which has extra protein in the form of little maggots in it!!!!

In Paris go to the Rue d'Amsterdam where you'll find the best cheese shop in the whole world.

Charpa Hello - I'm a Brit. living in Canada. I got the American's are better at cutting it.....did the others get it?

If not, American/English lesson ahead:

cutting the cheese = farting = breaking wind = letting one rip etc. etc.

English cheese (and Scottish) is the BEST in the world.

We have to go to 'special' shops to get in our supplies!
Canadian Cheddar is like WAX - I've tasted it.

Old Nippy isn't bad
Monteray Jack isn't too bad either.

Can't beat a chunk of Mature Cheddar.

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Quote: Lady Godiva

Charpa Hello - I'm a Brit. living in Canada. I got the American's are better at cutting it.....did the others get it?

If not, American/English lesson ahead:

cutting the cheese = farting = breaking wind = letting one rip etc. etc.

English cheese (and Scottish) is the BEST in the world.

We have to go to 'special' shops to get in our supplies!
Canadian Cheddar is like WAX - I've tasted it.

Old Nippy isn't bad
Monteray Jack isn't too bad either.

Can't beat a chunk of Mature Cheddar.

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LG,
Thanks for expanding on that. Guess it wouldn't have much impact if it didn't make sense to anyone but me. it was late, I was sleep-deprived, ergo the joke.

I like mild cheese only. I agree that those moldy cheeses smell horrible and I can't get past the smell to give them a chance.

A nice mild farmer's cheese is what I relish. Amish Communities in Midwest states, Ohio, Michigan, Pennsylvania, make wonderful cheeses. You can go to places and watch how it is being made and then buy it fresh. Used to be one of my favorite things to do on a warm spring day to drive into the country and see how things were made the old-fashioned way.

Charpa, I 'got it' straight away, but I know my family wouldn't understand the terminology.

I work in a predominantly Mennonite area, famous for their buns, home smoked sausages etc. but not for Cheese.

I like any 'strong' cheese. Also Swiss and Jarlesberg.

Being vegetarians we only eat veggy cheese, kinda narrows down ones choice actually

Capricorn, a soft goats cheese from Somerset is, in my opinion, the best cheese.

A nice gooey Camembert is also good, as long as it's unpasteurised.

vegetarian or vegan?

Cheese slices are rubbish
Ooh! I forgot, I love goat's cheese.

Has anyone tasted lamb's cheese. I heard from a farmer that you can milk lambs and cheese IS made from it too.

You can get some nice Ewes milk cheese.

I've often wondered if it is possible to make cheese from ANY animals milk.................

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Quote: Lady Godiva

vegetarian or vegan?

Cheese slices are rubbish
Ooh! I forgot, I love goat's cheese.

Has anyone tasted lamb's cheese. I heard from a farmer that you can milk lambs and cheese IS made from it too.

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I think he might have been having you on - although it wouldn't be impossible to extract the milk from a lamb's stomach or the whole stomach indeed which was how cheese was probably discovered.

Are you a townie Lady G - if you are he was taking the piss

vegetarian or vegan?


I think he might have been having you on - although it wouldn't be impossible to extract the milk from a lamb's stomach or the whole stomach indeed which was how cheese was probably discovered.

Lynton seriously we are veggies and there are cheeses which can be made without lambs guts actually.

LG, warning Lynton is a nutty prof lost in France, says enough really!

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Quote: Lady Godiva



Has anyone tasted lamb's cheese. I heard from a farmer that you can milk lambs and cheese IS made from it too.

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Was it a male or a female lamb?
Some of those farmers can get a bit lonely (and bored) at times.

Avoid Bull's Milk Chese.

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Quote: Skoob1999

Do you Americans have proper cheese?

That Dutch crap doesn't count. For Edam - substitute wax.

No offence guys, but Italy, France, and Britain make the best cheeses in the world.

Regards

Skoob.

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I never said that we didn't have cheese. I just listed some of my favorites.

We had a cheese shop a few miles from my house in the 80's. I budgeted myself $10 a week to work through their inventory (it took a few years) and try everything. Some I loved, some was okay, some I didn't care for (and I no longer have the notes on everything that I tried). I settled on some favorites and have mostly stuck with those.

Many of the ones I buy, however, are from the better grocery stores as there is no cheese shop in my area (so variety is limited).

As far as Edam; I love the smoked variety, but am not much on regular Edam.

In the U.S., Wisconson makes the best cheeses. California and Idaho can try, but it doesn't measure up. The cheese made in New Mexico (most of it private labeled for major grocery chains) is awful.

I will agree that most of the best cheese is imported.

Skoob:

Imported Danish Blue Cheese.

(Unfortunately, must be eaten as crumbles because of high saturated fat content!)

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Quote: Lady Godiva

cutting the cheese = farting = breaking wind = letting one rip etc. etc.

English cheese (and Scottish) is the BEST in the world.

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Is this due to pickled egg consumption?

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Quote: Jaggedone

vegetarian or vegan?


I think he might have been having you on - although it wouldn't be impossible to extract the milk from a lamb's stomach or the whole stomach indeed which was how cheese was probably discovered.

Lynton seriously we are veggies and there are cheeses which can be made without lambs guts actually.

LG, warning Lynton is a nutty prof lost in France, says enough really!

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vegetable rennet of course - proteases from all sorts of sources can be used to destabilize kappa casein in the micelles in milk!

Yes I am a townie BUT it was a lady farmer in Canada at the Agricultural Show I visit annually, with my students. She was adamant that sheep can and ARE milked. Now why would she tell my little darlings a lie every year I take a class.

(Why do people always assume farmers are men - question mark)

I now live in and work in a farming area....mind you...I never see any sheep.

OK...I will challenge her for proof next time I take a class, in October.....she will have to milk one in front of us so that I can come back and tell you all. OK I will try to remember to do so.

I love smoked cheese too. I dont like the cheese with the blue through it. Is that gorganzola......

I do NOT like cottage cheese. Whats with THAT stuff. No taste. Hmm! No taste! Makes me wonder why I dislike it then.