Fromage?
Aug 26, 2006 | 8:43 pm
#1
Original Poster
FlyerTalk Evangelist
Join Date: Jun 2005
Location: QLA
Programs: SBUX Gold
Posts: 14,508
Fromage?
What's everyone's thoughts on cheese? Most/Least Favorites?
For me, the smellier, the tastier. I was giddy the first time my uncle in France took me to a fromagerie, and they let me sample every cheese I wanted!
My all-around favorite is Gruyere, and it must be the real stuff from Suisse. Comte doesn't cut it.
I hate bleu cheese, and people wonder why, when I like other cheese that smells like feet or worse. It just tastes like soap to me.
There was also this cheese I had in Switzerland that was basically like brie, except they buried it for months to ferment it... it became liquidy inside. THAT was TOO strong
For me, the smellier, the tastier. I was giddy the first time my uncle in France took me to a fromagerie, and they let me sample every cheese I wanted!
My all-around favorite is Gruyere, and it must be the real stuff from Suisse. Comte doesn't cut it.
I hate bleu cheese, and people wonder why, when I like other cheese that smells like feet or worse. It just tastes like soap to me.
There was also this cheese I had in Switzerland that was basically like brie, except they buried it for months to ferment it... it became liquidy inside. THAT was TOO strong
Aug 26, 2006 | 9:12 pm
#3
FlyerTalk Evangelist
Join Date: Apr 2006
Location: Los Angeles, California
Programs: United LT-GS, AA LT-Plat, Hyatt LT-Globalist, Hilton LT-Diamond, Marriott LT-Titanium, Hertz PC
Posts: 15,790
I too am a smelly cheese freak! I love them. However, unlike you, I delight in blue cheese of all kinds!
Aug 26, 2006 | 9:27 pm
#4
Join Date: Oct 2004
Location: Asia/Europe
Programs: CX, OZ, MU (+AY, DL), Shangri-La, Hilton
Posts: 7,233
Mountain cheese like the gruyere and comte mentioned above are among my favorites too. ^ Well matured gouda is always a pleasure and of course provolone in sandwiches. And why not the classic stilton and port combination? Btw, does tofu count as cheese?
Last edited by mosburger; Aug 26, 2006 at 9:43 pm
Aug 26, 2006 | 10:03 pm
#6
FlyerTalk Evangelist
Join Date: Oct 2005
Location: Somewhere between here and there...
Programs: WWF, Appalachian Mountain Club
Posts: 11,595
Being from New England, I'm a huge cheddar fan. Thanks for all the memories, Grafton Cheese and Cabot!
I just bought a block of Mimolette, a delicious aged edam. Soooo good. I have been eating it for days along side a glass of beer and a Molinari salami I bought at the same time.
I just bought a block of Mimolette, a delicious aged edam. Soooo good. I have been eating it for days along side a glass of beer and a Molinari salami I bought at the same time.
Aug 26, 2006 | 10:26 pm
#9
Join Date: Aug 2001
Location: Southern California/Los Angeles
Programs: Various
Posts: 2,822
Cheese fans should check out some of the Whole Foods Markets in their specialty section, they let you sample them as well.
Here in Los Angeles cheese fans can also check out:
Bristol Farms Markets Bristol Farms
Cheese Store of Beverly Hills (Expensive, but a nice adventure) Cheese Store Beverly Hills
Frog's Breath Cheese Shop Orange CA Frog's Breath
Nicole's French Gourmet Foods Features many French/Basque Foods and Imports Nicole's
Surfas Supply - a plethora of Foods, Cooking/Baking Equipment, Etc. Surfas Supply
La Espanola Meats - Full Deli and Pantry of Foods from Spain (Hard to find this place but worth a trip if you're a foodie) La Espanola Meats
Here in Los Angeles cheese fans can also check out:
Bristol Farms Markets Bristol Farms
Cheese Store of Beverly Hills (Expensive, but a nice adventure) Cheese Store Beverly Hills
Frog's Breath Cheese Shop Orange CA Frog's Breath
Nicole's French Gourmet Foods Features many French/Basque Foods and Imports Nicole's
Surfas Supply - a plethora of Foods, Cooking/Baking Equipment, Etc. Surfas Supply
La Espanola Meats - Full Deli and Pantry of Foods from Spain (Hard to find this place but worth a trip if you're a foodie) La Espanola Meats
Aug 27, 2006 | 8:07 am
#11
Join Date: Feb 2005
Location: WAS (mostly BWI nowadays)
Posts: 103
Originally Posted by dw8146
Living in Wisconsin this is probably sacrilegious for me to say this, but my least favorite cheese is the foam cheddar head. 
Favorite would have to be fresh cheddar cheese curds, ^
Favorite would have to be fresh cheddar cheese curds, ^
I also love Havarti and Gouda. A nice sharp cheddar (Wisconsin or New York) is always nice, too. And when I'm in Latvia I eat a lot of "Krievijas siers." Translated, it's "Russian cheese", but that, for whatever reason, is just the name -- the cheese is made in one Latvia's many dairies. It's been a while since I've been in Germany, but I've got recollections of a "Butterkaese" that was very nice.
Aug 27, 2006 | 10:55 am
#12
Join Date: Feb 2005
Location: NYC
Programs: UA/HH/Marriott Gold
Posts: 2,610
Lately my tastes have been running towards hard cheeses--right now I've got some English Cheddar, Holzhofer (stinky!), Pave du Nord Mons, and a couple other unlabeled pieces in my cheese drawer.
Cheese shops I like in NYC:
Murray's Cheese in the West Village
Bedford Cheese in Williamsburg (worth going in just to read the descriptions on their cheeses, very very funny)
Saxelby Cheesemongers in the Essex Market on the Lower East Side--specializes in American stuff, mostly from the East Coast. Anne is super nice, too.
There's another cheese stand in the Essex Market that sells only one kind of cheese--Comte. Interesting business model...
Cheese shops I like in NYC:
Murray's Cheese in the West Village
Bedford Cheese in Williamsburg (worth going in just to read the descriptions on their cheeses, very very funny)
Saxelby Cheesemongers in the Essex Market on the Lower East Side--specializes in American stuff, mostly from the East Coast. Anne is super nice, too.
There's another cheese stand in the Essex Market that sells only one kind of cheese--Comte. Interesting business model...
Aug 27, 2006 | 11:14 am
#13
Join Date: Aug 2006
Location: Roswell, GA
Posts: 646
Originally Posted by mosburger
Mountain cheese like the gruyere and comte mentioned above are among my favorites too. ^ Well matured gouda is always a pleasure and of course provolone in sandwiches. And why not the classic stilton and port combination? Btw, does tofu count as cheese?
Aug 27, 2006 | 3:01 pm
#15
Join Date: Nov 2005
Location: NY by birth. By choice, BNA in the US, YXE in Canada.
Posts: 2,420
First and foremost, cheddar is my favorite. I like smoked cheddars and extra sharp New England cheddars. I also like Feta, Havarti, Gouda, Edam, fresh Mozarella, Romano, Parmesan, Gorgonzola, Stilton, and when baked in a pastry flake, Brie.