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Favorite Cheese

AzRaeL

By AzRaeL
in Food Traditions & Culture

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Pan

Pan

Posted
Posted
Three favourite cheeses?

1) Hard

2) Semi-soft

3) Soft

That was a tough question.

:laugh::laugh: :laugh:

Leave it it Jinmyo to cut to the heart of things.

Michael aka "Pan"

 

vengroff

vengroff

Posted
Posted

Any triple-cream cheese from Normandy

Long aged (>12m) manchego

Maytag blue or similar

I don't go so much for soft goat cheeses; I much prefer the less-common aged varieties, like Le Chevrot and its older cousins.

Chief Scientist / Amateur Cook

MadVal, Seattle, WA

Proud signatory to the eG Ethics code

ExtraMSG

ExtraMSG

Posted
Posted

Which 3 I couldn't do without is much different than which I enjoy the most. There are some that I use so often that they'd have to be the ones I can't do without. But they'd be very different maybe from the three I'd choose as my last three bites of cheese before execution.

3 I use the most:

parmegiano reggiano

feta

gorgonzola

3 I would want a bite of before execution:

gouda aged 4+ years (probably what tommy referred to)

emmentaler

Montgomery cheddar

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Kenny & Zuke's Delicatessen

Squeat Mungry

Squeat Mungry

Posted
Posted

Oh, man! This is like asking which are my three favorite limbs! Or which are my three favorite fingers!

The right arm or -- to switch to the finger metaphor -- the opposable thumb of cheeses for me would have to be parmigiano regiano. I always have this around and use it daily. Pastas, gratins, croutons, breading; I even spread it grated with cream cheese on toast for a snack.

A really nice cheddar like Neal's Yard. Melts well and perfect for grilled cheese sandwiches. But this would have to be tied with Gruyere.

Some kind of blue: gorgonzola, roquefort, Point Reyes or even Maytag.

But what about snacking cheeses? Morbier. Gouda. This is too hard! It's making me crazy! Fortunately I don't actually have to choose just three.

What Jinmyo said. What SuzanneF said. What FistFullaRoux said.

Squeat

PS Suzanne, isn't that Red Hawk something?

Basilgirl

Basilgirl

Posted
Posted

Sini Fulvi Pecorino

Taleggio

Morbier

Just tried Mimolette for the first time a couple of weeks ago. Yum.

I love cooking with wine. Sometimes I even put it in the food.

slkinsey

slkinsey

Posted
Posted
1. Parmigiano reggiano stagionata

2. gorgonzola piccante

3. see number 1.

I second Craig's choices, adding four of my own:

4. Pecorino delle Marche (semisoft young sheep's milk cheese)

5. Burrata (fresh mozzarella "sack" enclosing a semi-formed filata cheese made with cream)

6. Shropshire Blue (like Stilton on steroids)

7. Epoisse (king of the illegal raw milk cheeses)

--

Toliver

Toliver

Posted
Posted

Heyyy...

Where's the Velveeta?

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

mikeycook

mikeycook

Posted
Posted

1. What are my most indispensable cheeses (the ones I use the most for cooking)?

a. Parmagiana-Reggiano

b. Gruyere

c. Crottin

2. What are my favorite cheeses (purely by taste)?

a. Brillat-Savarin

b. Roquefort

c. Manchego

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

~ Fernand Point

Carolyn Tillie

Carolyn Tillie

Posted
Posted

I'm a pure addict. I buy no less than six or eight different kinds a week and have yet to meet a cheese I don't love.

I have a map of where I live with every cheese store marked.

I get some fo the cheesemongers to e-mail me when they have made special batches.

I think melted cheese flows in my veins.

I MAKE FOOD JEWELRY!

~ ~ ~ ~ ~ ~ ~ ~

Feast Blog

Fried Dough Ho Blog

Ultimate California Wine Blog

viaChgo

viaChgo

Posted
Posted (edited)

1) Parm-Reg

Two cheeses that have made impressions on me recently...

2) Roth Käse Gruyere from Wisconsin

3) Explorator (sp?), a triple cream style cheese

edited for spelling

Edited by viaChgo (log)
brngckn

brngckn

Posted
Posted

Manchego, Gouda, White Cheddar

If you ask me next week, it will be different. :biggrin: I believe I will be making a trip to the cheese dept at Spec's or Central Mkt tomorrow!

AzRaeL

AzRaeL

Posted
  • Topic Starter
Posted

am i the only one who likes Cambozola?

Do not expect INTJs to actually care about how you view them. They already know that they are arrogant bastards with a morbid sense of humor. Telling them the obvious accomplishes nothing.

Pan

Pan

Posted
Posted
am i the only one who likes Cambozola?

I'm not familiar with it. I'm guessing it's Italian. What region and what creature's milk?

Michael aka "Pan"

 

Pan

Pan

Posted
Posted
Which 3 I couldn't do without is much different than which I enjoy the most. There are some that I use so often that they'd have to be the ones I can't do without. But they'd be very different maybe from the three I'd choose as my last three bites of cheese before execution.

Are you sure you'd want to eat cheese or be thinking about cheese at that point? :shock:

Michael aka "Pan"

 

AzRaeL

AzRaeL

Posted
  • Topic Starter
Posted

I'm not familiar with it. I'm guessing it's Italian. What region and what creature's milk?

German Blue Cheese.

It's a cross between Camembert and Gorgonzola

hence the name Cambozola

cambozola.jpg

Do not expect INTJs to actually care about how you view them. They already know that they are arrogant bastards with a morbid sense of humor. Telling them the obvious accomplishes nothing.

Suzanne F

Suzanne F

Posted
Posted

How does it compare to Saga Blue? That was one of my favorites when I first found it. Uh, oh, I guess I AM fickle. Just give me real cheese, and I'm happy.

ExtraMSG

ExtraMSG

Posted
Posted (edited)
Which 3 I couldn't do without is much different than which I enjoy the most.  There are some that I use so often that they'd have to be the ones I can't do without.  But they'd be very different maybe from the three I'd choose as my last three bites of cheese before execution.

Are you sure you'd want to eat cheese or be thinking about cheese at that point? :shock:

Most certainly. Maybe some cheese, a granny smith, some dried cherries, and roasted hazelnuts. And a big bowl of ice cream. That'd be the dairy part of my last meal. And lactose intolerance be damned. If the execution scares the shit out of me, that's just my little present to those who killed me.

Edited by ExtraMSG (log)

PortlandFood.org: Chow and Charity

Extramsg.com: Portland Food Guide and Travel Blog

Kenny & Zuke's Delicatessen

AzRaeL

AzRaeL

Posted
  • Topic Starter
Posted
How does it compare to Saga Blue? That was one of my favorites when I first found it. Uh, oh, I guess I AM fickle. Just give me real cheese, and I'm happy.

http://www.thebigcheeseinc.com/bigcheese/s...etail&ProdID=35

This Bavarian cousin to Saga Blue combines a very creamy cheese base, the saltiness provided by the blue-veining.

Do not expect INTJs to actually care about how you view them. They already know that they are arrogant bastards with a morbid sense of humor. Telling them the obvious accomplishes nothing.

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