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I'm currently enjoying some Norwegian Jarlsberg. It only rates a 2 out of 5 for strength of flavour according to the packet and I'm normally a 6 out of 5 guy but it's really good.
Anyone else discovered any good cheese recently?
"The secret of happiness is freedom, and the secret of freedom, courage."
Thucydides (B.C. 460-400)
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I'm a fan of the "Mexican Blend" shredded cheese from Costco... 
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Simply amazing[^]. We make trips to this factory just to buy their cheese.
It was broke, so I fixed it.
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Not discovered but always liked strong Danish Blue, a hearty Stilton or an extra, extra, extra mature cheddar - the type that fights back. Jarlsberg is pleasant enough.
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur." Red Adair.
nils illegitimus carborundum
me, me, me
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I'm with you on all those. I recently had some Irish goats cheese in the 'type that fights back' category. You just can't get a strong goats cheese in England; anyway picked it up at at a packed Christmas market in Belfast so I have no idea what it's called sadly but it was worth every penny of the £45 per kilo and then some .
Thanks to everyone who gave a recommendation, my dreams will be full of cheese. Time for me to turn in. 
"The secret of happiness is freedom, and the secret of freedom, courage."
Thucydides (B.C. 460-400)
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DO you like St Agur? It is my favourite blue cheese, creamy, salty, delicious!
==============================
Nothing to say.
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The spreadable version is incredible to stick things into, as it were.
Every man can tell how many goats or sheep he possesses, but not how many friends.
Shed Petition[ ^]
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ChrisElston wrote: The spreadable version is incredible to stick things into, as it were.
Seriously, dude? 
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur." Red Adair.
nils illegitimus carborundum
me, me, me
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Back in Denmark there is a much wider "cheese flavor scale" than I have been able to find here in the US. My preference is slightly above the middle (if that makes any sense), but the closest I get to that here is when I occasionally find a good Fontina. Years ago my local grocery store carried a great Spanish cheese that was almost spot on, but they no longer have that available.
It's funny, the grocery stores here in California and Mexico actually have an assortment of Danish cheeses, but it is usually limited to Blue Cheese (which I cannot stand), Fontina, Havarti (that's for kids), Brie, Camembert (eeew) and Feta (for salads).
Soren Madsen
"When you don't know what you're doing it's best to do it quickly" - Jase #DuckDynasty
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SoMad wrote: Camembert (eeew)
I second that.
The United States invariably does the right thing, after having exhausted every other alternative. -Winston Churchill
America is the only country that went from barbarism to decadence without civilization in between. -Oscar Wilde
Wow, even the French showed a little more spine than that before they got their sh*t pushed in.[^] -Colin Mullikin
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Quote: "cheese flavor scale"...in the US.
It runs from 0 to 0.001 (think "Velveeta").
- Life in the fast lane is only fun if you live in a country with no speed limits.
- Of all the things I have lost, it is my mind that I miss the most.
- I vaguely remember having a good memory...
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You can always visit the Gourmet Cheese[^] page - and now it's time for a slice (or 10) of a nice edamer.
Matthew Faithfull wrote: Anyone else discovered any good cheese recently?
This wild garlic cheese[^] is pretty nice.
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Being lactose intolerant I'm into goat cheeses, and Midnight Moon[^] is a favorite. 
Marc
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It's difficult to find these days, but I've long enjoyed Win Schulers "Bar Scheese"[^]. My stepdad's father used to send a crock from Chicago a couple times a year, and we scarfed it down in an evening. While the recipe was a family secret, I was able to come close to matching it using very sharp cheddar cheese, port wine, and strong horseradish. I think I still have a couple of the original crocks - they don't offer them anymore, sadly.
Will Rogers never met me.
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Mmmm spreadable bar / pub cheese. Yes, I will buy some for Sunday Night.
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The one I keep going back to is Oakwood[^]. At least here in Bournemouth) you can get it on the deli counter in Sainsburys.
Serve melted on crusty bread with chopped onions, mixed herbs and hot pepper sauce and all will be right with the world.
Anna ![Rose | [Rose]](https://www.codeproject.com/script/Forums/Images/rose.gif)
Tech Blog | Visual Lint
"Why would anyone prefer to wield a weapon that takes both hands at once, when they could use a lighter (and obviously superior) weapon that allows you to wield multiple ones at a time, and thus supports multi-paradigm carnage?"
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Roquefort.
Use a soft spreadable cheese as a thin base on a cracker, then attach a heft piece of Roquefort.
Bite into it and have your senses explode.
Yes, it does smell like a tramps sock, look like a gangrenous wound and is French, but the taste is extraordinary!
---------------------------------
I will never again mention that I was the poster of the One Millionth Lounge Post, nor that it was complete drivel. Dalek Dave
CCC Link[ ^]
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Y-Fenni is good, if a little sticky, there is an excellent Welsh Brie available at some farmers markets, but it doesn't travel well so it's hard enough to find in Wales let alone outside it.
But there is also Ystradgynlais Molecular Unstable Brie[^] which is rated at a 6.4 on the "lethal, illegal cheeses" scale.
If you get an email telling you that you can catch Swine Flu from tinned pork then just delete it. It's Spam.
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Awesome, I laughed so much I nearly dropped a camenbert 
I guess you'd better hand me in to the CEA.
"The secret of happiness is freedom, and the secret of freedom, courage."
Thucydides (B.C. 460-400)
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Västerbotten[^] is the king of cheese. 'nuff said.
If you ever visit I'll make you a cheese pie.
Livarot[^] smells like when a platoon of soldiers from the French foreign legion that have been marching through the desert takes off their boots.
But it tastes really good.
Saint Nectaire[^], if you like cheese you really need to visit Auvergne some time, I had the best cheese platter ever in a country side restaurant there.
People say nothing is impossible, but I do nothing every day.
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Jörgen Andersson wrote: Västerbotten[^] is the king of cheese. 'nuff said.
If you ever visit I'll make you a cheese pie.
I might just have to make a trip to Sweden. That cheese seems delicious based on its description. 
The United States invariably does the right thing, after having exhausted every other alternative. -Winston Churchill
America is the only country that went from barbarism to decadence without civilization in between. -Oscar Wilde
Wow, even the French showed a little more spine than that before they got their sh*t pushed in.[^] -Colin Mullikin
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It is delicious, as it is, or melted or in food.
Almost any recipe stating cheddar as an ingredient can be upgraded with västerbotten, the properties are quite similar.
But please tell me few days before you want the pie so that I can get some cheese first. It's not always (but usually) available.
People say nothing is impossible, but I do nothing every day.
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Dairylea - kids will do anything for it.
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Try some authentic Indian paneer dishes (if you could get some there). Paneer isn't eaten just like that though. It's cooked along with other ingredients into a dish.
"Real men drive manual transmission" - Rajesh.
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