Your Favorite Cheese
Jun 1, 2012 | 7:35 am
#17
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You know, after thinking about it, I want to amend my answer.
Flyertalk: Hey CMK10! What's your favorite cheese?
CMK10: Yes.
Flyertalk: Hey CMK10! What's your favorite cheese?
CMK10: Yes.
Jun 1, 2012 | 8:05 am
#18
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You're from Chicago. Do you frequent Pastoral? Much better cheese than Whole Foods. Nothing I buy from there ever tastes quite right, seems lacking in flavor. This is certainly true in comparison to Pastoral.
Also, not to be missed is the Great American Cheese Company warehouse. Only open on the first Saturday of the month. Amazing stuff.
http://www.greatamericancheese.com/warehouse.php
Also, not to be missed is the Great American Cheese Company warehouse. Only open on the first Saturday of the month. Amazing stuff.
http://www.greatamericancheese.com/warehouse.php
I tend to gravitate towards more sharper cheeses.
Seeing as it is summer, I have more salads/starters with the very refreshing mozzarella di bufala, so creamy & rich.
Mrs Sweet Willie is mildly lactose intollerant, so we often have on hand Goat Gouda which we both very much enjoy.
Jun 1, 2012 | 8:14 am
#19
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Of the cheeses that are available just about everywhere...:
1. Parmeggiano Reggiano
2. Creamy Gorgonzola
3. Any goat cheese aged in ash
4. Boursin with garlic and herbs (ye ye ye I know, i like it, sue me)
5. Gruyere
1. Parmeggiano Reggiano
2. Creamy Gorgonzola
3. Any goat cheese aged in ash
4. Boursin with garlic and herbs (ye ye ye I know, i like it, sue me)
5. Gruyere
Jun 1, 2012 | 8:29 am
#20
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Swiss Ementhaler; there are various configurations (1)aged, (2)mild (generally sold for local consumption in Switz.), (3)"export"--this is the stuff you generally buy in the USA. IMHO (1) > (3) > (2).
Jun 1, 2012 | 9:03 am
#21
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Thanks for posting, I'm thinking of going this Saturday.
I tend to gravitate towards more sharper cheeses.
Seeing as it is summer, I have more salads/starters with the very refreshing mozzarella di bufala, so creamy & rich.
Mrs Sweet Willie is mildly lactose intollerant, so we often have on hand Goat Gouda which we both very much enjoy.
I tend to gravitate towards more sharper cheeses.
Seeing as it is summer, I have more salads/starters with the very refreshing mozzarella di bufala, so creamy & rich.
Mrs Sweet Willie is mildly lactose intollerant, so we often have on hand Goat Gouda which we both very much enjoy.
Jun 1, 2012 | 12:16 pm
#22
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Right now I am addicted to goat feta from a local maker 
My favs change, often when it comes to cheese. Having a single 'fav' is just too dull!
My favs change, often when it comes to cheese. Having a single 'fav' is just too dull!
Jun 1, 2012 | 6:20 pm
#23
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Also, not to be missed is the Great American Cheese Company warehouse. Only open on the first Saturday of the month. Amazing stuff.
I'm really loving the Prairie Fruits Farm cheeses sold at the Green City Market. (Alas, also won't make it there tomorrow.) The Ewe's Bloom is my current fav, but there's also something wonderful about their fresh ricotta.
Jun 1, 2012 | 8:34 pm
#24
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Much like wine, a favorite cheese depends upon the situation...
A nice Gouda or Munster is an excellent cheese for everyday use.
I really like using Gruyere in omelets.
Mimolette is a really neat cheese that I use with an endive tarte.
Then there's Epoisses which is a killer stinky cheese.
Leyden is a really tasty cheese from Holland that's been aged with cumin.
I now need to head to the refrigerator...
A nice Gouda or Munster is an excellent cheese for everyday use.
I really like using Gruyere in omelets.
Mimolette is a really neat cheese that I use with an endive tarte.
Then there's Epoisses which is a killer stinky cheese.
Leyden is a really tasty cheese from Holland that's been aged with cumin.
I now need to head to the refrigerator...
Jun 1, 2012 | 8:43 pm
#25
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I love this Burrata from Cowgirl Creamery:http://www.cowgirlcreamery.com/prodi...number=BURRATA
Jun 2, 2012 | 9:26 am
#26
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This echoes my sentiments, although I'd like to add aged Gouda, German mountain cheeses from the Allgau region and British Cheddar varieties among others to the cheeseboard.
Jun 2, 2012 | 10:12 am
#28
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The only types I have second thoughts about is Goat Cheese (I find them slightly too strong) and the Sicilian one crawling with maggots (Casu marzu I think it's called).
Other than that, I'll take any cheese any time.
Other than that, I'll take any cheese any time.
Jun 2, 2012 | 3:53 pm
#30
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I don't like cheeses that smell (and probably taste like) baby vomit or dirty feet. That rules out blue, chevre, etc.
I agree American is not cheese (don't they call it cheese food product or some such nonsense?). That said, I sometimes order it on a burger - just seems the thing to do sometimes.
Mostly a fan of cow's cheese, I like drunken goat and Manchego is pretty good - especially with dates and figs. Love extra sharp cheddar, gruyere, brie, camembert, Morbier, Compte, asiago - I could go on.
Nothing beats a charcuterie plate with cheeses and crusty bread.
I agree American is not cheese (don't they call it cheese food product or some such nonsense?). That said, I sometimes order it on a burger - just seems the thing to do sometimes.
Mostly a fan of cow's cheese, I like drunken goat and Manchego is pretty good - especially with dates and figs. Love extra sharp cheddar, gruyere, brie, camembert, Morbier, Compte, asiago - I could go on.
Nothing beats a charcuterie plate with cheeses and crusty bread.