|
Livarot, Saint-Nectaire, Vacherin Mont d'Or, and Tête de Moine.
|
|
|
|
|
Jörgen Andersson wrote: Tête de Moine
A man of culture.
CI/CD = Continuous Impediment/Continuous Despair
|
|
|
|
|
I should probably have mentioned Gruyère as well.
Together with Vacherin Mont d'Or, and Tête de Moine, they make up the holy trinity of cheeses.
Vacherin Mont d'Or is probably the best out of those though. Get a bottle of Montrachet or three, some spoons and some close friends... 
|
|
|
|
|
Dutch cheese of course!
(ok, ok, Stilton is a guilty pleasure)
|
|
|
|
|
I do like the occasional black Edam and we tucked into quite a lot of Old Amsterdam while we were visiting A'dam. I think we visited every Henri Willig shop 
|
|
|
|
|
The problem with Dutch cheese and my taste is that the cheeses tend to be extremely salty.
It was bad enough 30 years ago, at a time when I had Dutch by-marriage relatives, so we frequently had Dutch cheese on the table. Since then I have - for health reasons - almost completely eliminated the use of salt in my own cooking. The result is that lots of factory made food tastes nothing but salt. This includes all the Dutch cheese I have tasted for the last 20 years. I used to like Dutch cheese, though, before I reduced my intake of salt and my taste changed.
|
|
|
|
|
I do like a good Brie de Meaux or Stinking Bishop - especially if allowed to ooze for several hours.
Recent discovery is Montagnolo D'Affine which is also rather nice
But I guess Comte is my favourite - but only if aged to the limits .. 24 months minimum although I've been lucky enough to come across some aged for 48 months. The stuff in supermarkets is so young it's too sweet
|
|
|
|
|
Haven't heard about Stinking Bishop before, but since it's mentioned in such a company, I just have to try it I believe.
|
|
|
|
|
|
Finlandia Swiss, thin sliced, on almost anything.
Dubliner Irish cheese is nice
Mexican blend shredded cheese (Monterey jack, cheddar, Asadero) for my tacos, nachos, enchiladas, and burritos. I also add it to my scrambled eggs.
I love blue cheese salad dressing. Freshly made if I can.
I try to stay away from the processed cheeses that are rampant in America.
|
|
|
|
|
Marc Clifton wrote: What's your favorite cheese?
Any blue cheese, before bedtime. Makes dreams more vivid
Bastard Programmer from Hell 
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
|
|
|
|
|
Different cheeses go with different meals.
|
|
|
|
|
Blue Haze is a smoked blue cheese made in Quebec. It's hard to find because it's a lot like bacon!
|
|
|
|
|
My favourite cheese is good, old-fashioned, Lancashire cheese. It's a tasty and crumbly "hard" cheese - not like those weird, squishy French cheeses that are so fashionable these days with pretentious people.
Unfortunately it is almost unobtainable here in the US where their idea of cheese is something yellow, vaguely generic cheese flavoured (flavored) and often comes in a spray can! Ugh!
- I would love to change the world, but they won’t give me the source code.
|
|
|
|
|
Is this a trick question ?
I like pretty much all of them.
CI/CD = Continuous Impediment/Continuous Despair
|
|
|
|
|
Then you cannot have tried Harzer Käse – Wikipedia[^]
It has been mentioned by French prisoners of war as a cruel and unusual punishment.
|
|
|
|
|
Here in St. Louis, Missouri, the local choice is Provel. Locals call it a cheese, but technically its a cheese product. They put it on the pizza here. I argue its an acquired taste and don't prefer it.
Hogan
|
|
|
|
|
Sharp or even Extra sharp cheddar.
|
|
|
|
|
|
I'm partial to 'Murican cheese on my burger.
I’ve given up trying to be calm. However, I am open to feeling slightly less agitated.
|
|
|
|
|
Pepper-jack, colby-jack, or cheddar.
"Go forth into the source" - Neal Morse
"Hope is contagious"
|
|
|
|
|
Manchego or mezcla semicurado (both spanish)
But I actually eat (and like) a lot of different sorts
M.D.V. 
If something has a solution... Why do we have to worry about?. If it has no solution... For what reason do we have to worry about?
Help me to understand what I'm saying, and I'll explain it better to you
Rating helpful answers is nice, but saying thanks can be even nicer.
|
|
|
|
|
Cheeses are living creatures. They have individuality, they can be in good or bad moods. One piece of cheese may be of a completely different quality than another pieces bought two weeks later, even if the name of the cheese is the same.
For the Midwinter feast, I usually go to this one gourmet shop that has their own cheese cellar for doing their own controlled maturing. The Jarlsberg cheese (a Swiss cheese, the only Norwegian true cheese known abroad - the brown cheese is really not a cheese!) I bought for this Midwinter had been maturing since 2017, and was the best cheese I had had since the previous Midwinter Jarlsberg
Yet, I have tasted even better Jarlsberg cheeses, matured for "only" three years. As stated: They are individual, living creatures, with their own personality.
|
|
|
|
|
How is the brown one not a real cheese? It fooled me into believing it is one.
Bastard Programmer from Hell 
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
|
|
|
|
|
(Even if we learned English in school, it didn't cover professional terminology for cheese making, so bear over with me if I haven't found the right English terms in my English dictionary!  )
To make cheese, you heat the milk and add rennet (or various kinds of acid). The rennet will cause the casein in the milk to coagulate. (Note that the German name for cheese is Käse, from 'casein' - and maybe the English 'cheese' also has roots back to casein!). The curds are then strained from the liquid, and pressed into what becomes the cheese.
The liquid left over after the curds have been removed is called whey. This is the part of the milk that does not become cheese. If you let the whey boil until almost all the water has evaporated, it becomes a really thick sauce, and finally so thick that when it is cooled down, you need a knife for cutting it. Sometimes, the brown cheese makers let it harden in finely decorated wood casts to give the sides various patterns (Brown cheese[^])
In Norway, brown "cheese" is usually made at least partially from goat milk, and frequently referred to as "goat cheese" even if half of the whey is from cow milk. You certainly can make real, ordinary goat cheese as well, from the coagulated casein in the goat milk. This is sold as "white goat cheese" in Norway, but is not at all common. (I believe it is far more common in some other cultures.)
But that brown stuff is not real cheese. It is what is not cheese, when the cheese has been taken out of the milk.
|
|
|
|
General 
News 
Suggestion 
Question 
Bug 
Answer 
Joke 
Praise 
Rant 
Admin 
Submit an article or tip
