I remember atman -- did you tour his coffee plantation?;)

I actually like the young goudas as well, but they are NOT a hard cheese, they harden with age. Oh and I avoid smoked cheese with a passion, I just cannot stand most smoked cheese, gouda seems to have a lot of it available 'smoked. and that is normally not even real gouda but the processed cheese gouda-like junk.

I'd venture to a cheese counter where they have some for sample as well, but these are getting quite rare in the states.

The aged gouda cheeses are harder, but still that buttery flavor. They have a little bit of a crystallized texture sometimes on the air exposed parts, but this is not a problem, it is very tasty.(I actually find this also happens with the locally made very aged cheddars, air exposure makes a crystalline substance when hardening)

I good spring milk gruyere would be good with the olive oil truiscuits as well.

If you are eating PClub cheese outside of the PClub you have cheese fail :eek:

Olympic cauldron 1/4 fail.

Rocking the SFO SKL right now. This place is nice. Lounge WIN!

Sorry -- it's just what I happen to have -- leftover from last trip!:rolleyes:

Just giving a fellow boxer a hard time, I'd not do that to many others. ^

Since cheese is on the discussion menu - any recommendations for a parm like cheese (shredable) for pasta? Would like a different taste for a simple pasta/cheese dish. Thoughts?

Haven't seen it. Waiting for the SEA Link Light Rail FAIL to start moving (every 10 minutes until 9:40 on weekdays my rear - I have the printed book on my lap).

Paragon from the cheese shoppe outside stephenville :D

Other than that, what type of hard cheeses do you have at your local grocer? many only stock parm, romano and the precut styles. Asiago is good, but rarely am I able to find it at the big box stores in a block.

Had a nice dinner on SkyTeam USA MSP-SEA.

Thanks for the tips Steph3n. The Gruyere I had was pretty good (I found some better at a rural deli back in OH). Still looking for those hidden gems here. And you are right - it's nice to be able to sample but not so easy to always find places like that.

We have all - but what i am really looking for is something with the same consistency of Parm but tastes completely different (still lovely). Any thoughts? My simple pasta dish is growing boring with parm so I'm trying to mix it up. But I suck as a cook - so there is that. :)

I should ask the Hyatt (when I finally get there) what cheeses might be available as a diamond amenity.

I know!;)