Your Favorite Cheese
Jun 2, 2012 | 7:16 pm
#35
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My most fav is Oka cheese from Quebec. Made in a monastery by monks of Oka.
Alas have to go to Montreal to get it...or maybe good that I cannot get it in the US, or it would be flowing in my arteries !
Alas have to go to Montreal to get it...or maybe good that I cannot get it in the US, or it would be flowing in my arteries !
Jun 3, 2012 | 9:02 am
#37
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I'd start with a very aged gouda. Beemster extra aged, or Prima Donna if not available and the Prima has been taken well care of.
I am not much of a Blue Cheese person, but I had this Stilton in London at one of the markets - it was the most incredible blues I have had. I often pick up a hunk of Stilton here and mix it with a little butter and desert wine and make a cracker spread with it.
If you can find a Brillat-Savarin that is still pretty young, mix it witha touch of honey. Incredible.
And lastly, and yes I just eat it straight up - good, fresh mozzarella. Not the stuff in a package, not even the little balls that come in the plastic wrap or plastic containers. Fresh, local mozzarella. I dont care for the buffalo milk kind.
I am not much of a Blue Cheese person, but I had this Stilton in London at one of the markets - it was the most incredible blues I have had. I often pick up a hunk of Stilton here and mix it with a little butter and desert wine and make a cracker spread with it.
If you can find a Brillat-Savarin that is still pretty young, mix it witha touch of honey. Incredible.
And lastly, and yes I just eat it straight up - good, fresh mozzarella. Not the stuff in a package, not even the little balls that come in the plastic wrap or plastic containers. Fresh, local mozzarella. I dont care for the buffalo milk kind.
Jun 3, 2012 | 4:13 pm
#39
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Jun 3, 2012 | 7:08 pm
#41
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for a store bought cheese I rather like the Cathedral City vintage 20, it is a bit younger than many of my favorite local cheddars at just 20 months, but very good for store bought.
Here locally I can buy cheddar aged over 2 years, and it has some almost crystalline texture in areas that is just marvelous
(this is lip licking emoticon today)
Here locally I can buy cheddar aged over 2 years, and it has some almost crystalline texture in areas that is just marvelous
(this is lip licking emoticon today)
Jun 3, 2012 | 7:52 pm
#42
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I've decided few discussions of food are complete without a comment about leftovers.
A cheese thread could do worse than a mention of Pepin's fromage fort.
You put any leftover cheeses you have into a food processor, with a little minced garlic, some pepper, maybe some salt (depending on the cheeses), and enough white wine to end up with a nice spreadable mass at the end of it all.
Fantastic spread on slices of baguette run under the broiler until browned.
A cheese thread could do worse than a mention of Pepin's fromage fort.
You put any leftover cheeses you have into a food processor, with a little minced garlic, some pepper, maybe some salt (depending on the cheeses), and enough white wine to end up with a nice spreadable mass at the end of it all.
Fantastic spread on slices of baguette run under the broiler until browned.
Jun 4, 2012 | 9:53 am
#45
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Drunken goat is a goat's cheese (in red wine I think?), chevre is a generic term for goat's cheese. Hence the confusion that you say you don't like goats cheese, then you say you do.