Consolidated "Favorite cheeses / where to find?" thread
Jan 7, 2008, 8:37 pm
#16
Join Date: Jun 2005
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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)
**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)
Jan 7, 2008, 8:55 pm
#17
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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.
Jan 7, 2008, 9:15 pm
#18
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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.
Think of trying to make a Tartiflette. Reblochon is required for that one.
A wonderful marriage of flavors.
Jan 8, 2008, 11:20 am
#23
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Jan 8, 2008, 11:44 am
#24
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Jan 8, 2008, 1:01 pm
#25
Company Representative - Starwood
Join Date: Nov 2000
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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]
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]
Jan 8, 2008, 1:31 pm
#26
Join Date: Jun 2006
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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
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
Jan 8, 2008, 2:20 pm
#27
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Jan 8, 2008, 4:12 pm
#28
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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
http://www.caerphillynet.co.uk/caerphilly-cheese/
http://www.cooking.com/products/shpr...ly%2Dcheese%2F
Jan 8, 2008, 5:57 pm
#30
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Two of my faves: English Stilton, Goat Cheese Gouda
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