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[QUOTE=Seat13F_AC_CRJ;9024417One of my favourites... Brie de Meaux. Some claim it is the best brie. [/QUOTE]
**salivating** Brie de Meaux is the best brie I've had - after you taste it, other bries will seem rubbery and flavorless! If you're really looking to try some new things, I suggest Livarot or Pont l'Eveque. Even Epoisses, one of the stinkiest cheeses! Make sure you include a variety of cheeses (different milks, different strength of flavor, different styles, etc) so you can enjoy the differences! A good cheese plate for my tastes would be: Montrachet or similar fresh goat cheese, Brie de Meaux, Livarot or other super-stinky cheese, Morbier, Gruyere or other mountain-type cheese, Forme d'Ambert or other blue. (sorry, I can't figure out how to type the accents in FT) |
I like Guiness cheddar. You may have to order some through your local cheese shop. Irish cheddar, cubed, then steeped in guiness and set so the final wheel is marbled with Guiness veins. Tastes like a nonsweet chocolate cheesecake. It's so good that the cheese shop goes through an entire wheel in less than a day.
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The French do a bit of cooking with Reblochon, but I like it straight off the wheel, runny and a bit aromatic.
Think of trying to make a Tartiflette. Reblochon is required for that one. |
I love La Tur. It is a soft cheese from Italy and goes very well with a little truffle honey.:) A wonderful marriage of flavors.
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Originally Posted by obscure2k
(Post 9025474)
truffle honey
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murcia al vino and it never hurts to have a nice gruyere.
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my new fav is Huntsman...
It's basically an English cheese: stack of alternating layers of a Double Gloucester with Stilton. Fabulous with ginger snaps (the real thin Swedish ones) or any kind of cracker. |
Originally Posted by obscure2k
(Post 9025474)
I love La Tur. It is a soft cheese from Italy and goes very well with a little truffle honey.:) A wonderful marriage of flavors.
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Originally Posted by ALadyNCal
(Post 9025483)
I'm not familiar with this ~~ where do you buy it?
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Norwegian gjetost. A firm, dark brown cheese made from both cow's and goat's milk. Has a caramel-like, nutty flavor. Best served in as thin a slice as you can manage.
I usually just shave off a few paper-thin slices and let them melt in my mouth, but I suppose they would go well on Wheat Thins if you actually needed something to serve it on. Best regards, William R. Sanders Online Guest Feedback Coordinator Starwood Hotels & Resorts Worldwide [email protected] |
Surfing Goat Dairy, Maui
"Da Feta Mo' Bettah!" when it's made on Maui at Surfing Goat Dairies.
Cheese lovers must not miss this National Award Winning line of artisan cheeses made right here at home! http://www.surfinggoatdairy.com/products_cheeses.html |
Originally Posted by Starwood Lurker
(Post 9029362)
Norwegian gjetost. A firm, dark brown cheese made from both cow's and goat's milk. Has a caramel-like, nutty flavor. Best served in as thin a slice as you can manage.
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Carephilly, a Welsh semi-soft cow's milk variety:
http://www.caerphillynet.co.uk/caerphilly-cheese/ http://www.cooking.com/products/shpr...ly%2Dcheese%2F |
Originally Posted by Orchids
(Post 9023825)
Try Saint Andre--sort of Brie+ ;)
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Originally Posted by prncess674
(Post 9024851)
I concur that you find a small gourmet food shop or cheese specialty shop and consult the "cheese whiz" for suggestions. They will usually let you sample and help you make an interesting selection for your cheese tasting party.
Two of my faves: English Stilton, Goat Cheese Gouda -- |
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