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Shouldn't There Be a Cheese Thread?

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11-13-2021 , 04:29 AM

#101

whatthejish

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Join Date: Apr 2011 Posts: 9,965

I wanna taste that purp.

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11-13-2021 , 12:54 PM

#102

harkin

Pooh-Bah

Join Date: Jul 2009 Posts: 4,858

We’ve had this with dried sourdough cubes and olive oil/balsalmic for dipping and it’s a hit.

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11-13-2021 , 01:34 PM

#103

harkin

Pooh-Bah

Join Date: Jul 2009 Posts: 4,858

Oh yeah, forgot the Syrah.

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11-13-2021 , 07:39 PM

#104

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

Quote:

Originally Posted by Dr. Meh

For some reason, smoked gouda in my area is vastly more popular than regular gouda. Personally, I find 99% of smoked goudas to be too smokey and drown out the actual cheese flavor. Gouda is decent cheese but smoked gouda is bush league nonsense.

my fav use for smoked gouda is melted on a hot meat sandwich with sauteed mushrooms, jalapenos, and onion. the smoke brings a lot to the party.

Quote:

Originally Posted by harkin

Oh yeah, forgot the Syrah.

i have also had that irish cheddar and enjoy it.

stopped at the cheesemonger inside my local this evening and grabbed a wedge of Cougar Gold (still a top tier white cheddar) and also a wedge of cabra al vino DOP aka drunken goat. really wish we had some green apple or green grapes to pair with the goat...still have quite a bit left over and will stock up on fruit tomorrow.

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11-14-2021 , 03:47 AM

#105

Dr. Meh

veteran

Join Date: Aug 2013 Posts: 3,344

Quote:

Originally Posted by REDeYeS00

my fav use for smoked gouda is melted on a hot meat sandwich with sauteed mushrooms, jalapenos, and onion. the smoke brings a lot to the party.

i have also had that irish cheddar and enjoy it.

stopped at the cheesemonger inside my local this evening and grabbed a wedge of Cougar Gold (still a top tier white cheddar) and also a wedge of cabra al vino DOP aka drunken goat. really wish we had some green apple or green grapes to pair with the goat...still have quite a bit left over and will stock up on fruit tomorrow.

I’d be down for melted smoked gouda on a sandwich like that. I’m thinking more like a cheese and crackers type of experience. For that, the smoke is just too overpowering.

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11-19-2021 , 08:48 PM

#106

txdome

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Join Date: Mar 2007 Posts: 17,918

My grocery delivery just mistakenly dropped off a box of 8 tubs of bleu cheese with my order. They obv can't take it back and resell it. I wasn't charged on the receipt, I love the stuff, but can only eat so much., Wtf do I do with it other than burgers, and steaks?

This has some options, but not sure where to go:

https://www.tasteofhome.com/collecti...heese-recipes/

Will probably just give some to friends before it spoils.

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11-19-2021 , 09:34 PM

#107

Da_Nit

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Join Date: Dec 2014 Posts: 9,382

Quote:

Originally Posted by txdome

https://www.freezethatfood.com/can-y...e-blue-cheese/

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11-22-2021 , 06:35 AM

#108

ProblemPlaya

banned

Join Date: Feb 2021 Posts: 740

Least favorite cheeses? Mine: provolone. Has very little taste.

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11-22-2021 , 01:31 PM

#109

txdome

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Join Date: Mar 2007 Posts: 17,918

Quote:

Originally Posted by ProblemPlaya

Least favorite cheeses? Mine: provolone. Has very little taste.

I'd say raw mozz that hasn't been roasted in an oven or doused in balsamic, is more bland than provolone.

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11-22-2021 , 09:43 PM

#110

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

a friend from out of state was driving up the north coast and planned on stopping the Tillamook Creamery. i simply suggested he buy the oldest white cheddar he could find and afford.

he just sent me this pic:

the 2012 comes in at around $31/lb. the oldest they currently sell is 2010 which runs $46/lb at their online store. ~10 year aged white cheddar is sublime.

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11-28-2021 , 09:36 AM

#111

SandraXII

veteran

Join Date: Jun 2011 Posts: 2,089

Quote:

Originally Posted by Dominic

Comte is an elite cheese, and great for grilled cheese sandwiches

some of the more aged ones have so much complexity to them, just a superb cheese

Not sure how much of this thread is actually serious but it seems there is a dispiriting lack of cheese awareness in the US

Can you even get hold of something like Fontina in an average upmarket supermarket in America?

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11-28-2021 , 10:21 AM

#112

steamraise

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Join Date: May 2006 Posts: 9,873

Quote:

Originally Posted by REDeYeS00

oldest white cheddar he could find and afford.

I like combining both of these shredded together for tacos or a burger.

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11-28-2021 , 08:27 PM

#113

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

Quote:

Originally Posted by SandraXII

here's a very short list of the cheese available at my local market. the actual selection from the cheese monger is probably five times this, including fontina. you can ignore the packaged items since i just searched for 'cheese'.
https://www.instacart.com/new-seasons-market/cheese

a seemingly more extensive result: https://instacart.newseasonsmarket.c...le_id%5D=60949

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11-28-2021 , 09:11 PM

#114

Da_Nit

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Join Date: Dec 2014 Posts: 9,382

Quote:

Originally Posted by SandraXII

Lol yes, https://www.heb.com/search/?q=Fontina%20Cheese

You can also usually get much better French cheeses. That being said I feel like most Americans rarely explore these options as there usually too expensive. My first trip to visit my in-laws in Normandy region of France I had more varieties of cheese in one meal than I previously had in my entire life.

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11-29-2021 , 02:34 PM

#115

Dynasty

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I'm not a cheese lover. But, a couple years ago I experimented making a grilled cheese sandwich using frozen garlic bread/Texas toast. I though the combination was great.

I use four slices of Kraft American cheese (it melts best) and a supermarket brand (Albertson's Signature) garlic bread. Though, Pepperidge Farms Texas toast worked almost as well.

I had it as recently as last night.

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11-29-2021 , 10:00 PM

#116

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

Quote:

Originally Posted by Da_Nit

most of the imported cheeses available to me are well north of $20/lb (that's almost exactly 40 euro per kg).
after googling 'dollars per pound converted to euro per kg' i'm now thoroughly convinced the dollar to euro conversion rate is strictly controlled by cheese prices.

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11-29-2021 , 10:08 PM

#117

Da_Nit

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Quote:

Originally Posted by REDeYeS00

QFT.

I swear when I’m in France the French cheese is like the same price in but LB to KG and USD to euro. If it’s $20 lb its 20 euros per KG. I will investigate further my next trip. I might have some pics from the small city cheese monger in Normandy we go to.

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11-29-2021 , 11:16 PM

#118

Dick Tracy

old hand

Join Date: Sep 2014 Posts: 1,793

The more mold a cheese has, the more I like it.

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11-29-2021 , 11:19 PM

#119

Da_Nit

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Join Date: Dec 2014 Posts: 9,382

Quote:

Originally Posted by Dick Tracy

The more mold a cheese has, the more I like it.

The more it smells like dirty socks or something rotting the more I like it.

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11-29-2021 , 11:50 PM

#120

Dick Tracy

old hand

Join Date: Sep 2014 Posts: 1,793

Quote:

Originally Posted by Da_Nit

The more it smells like dirty socks or something rotting the more I like it.

Well said. I'm gonna have to dunk some cash into some cheese tomorrow.

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11-30-2021 , 12:01 AM

#121

Da_Nit

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Join Date: Dec 2014 Posts: 9,382

Quote:

Originally Posted by Da_Nit

Quote:

Originally Posted by REDeYeS00

most of the imported cheeses available to me are well north of $20/lb (that's almost exactly 40 euro per kg).

after googling 'dollars per pound converted to euro per kg' i'm now thoroughly convinced the dollar to euro conversion rate is strictly controlled by cheese prices.

Yeah seems like a pretty close assumption here. I found some pictures of the local cheese monger and found comte on Whole Foods it’s. $22lb vs 22.25 euros/KG basically about twice the price when factoring conversions. Also an AOP quality cheese from people that know how to pick and handle cheese better WF. Can also get good quality online for even cheaper at a place we found in the Alps. For instance good quality morbier 12.65 euros/kg vs 17.99 euros/leg at the local monger. I basically get my cheese fix for the year while there.

https://www.wholefoodsmarket.com/pro...mte-b0787vn38y

https://www.fruitiere-des-neiges.com...03/morbier-aop

Comte is in the third pic, big block in the top left corner. Morbier is the bottom 2nd and 3rd from the right.

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11-30-2021 , 12:10 AM

#122

Da_Nit

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Quote:

Originally Posted by Dick Tracy

Well said. I'm gonna have to dunk some cash into some cheese tomorrow.

Got any good sources, I’d kill for some Vieux Lille or Livarot. Picture something like Camembert but x 100 in funk and smell. That or at least some ripe Epoisses.

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11-30-2021 , 03:30 AM

#123

Dick Tracy

old hand

Join Date: Sep 2014 Posts: 1,793

Try to find locally made Amish aged cheeses, if you're in the U.S. They know exactly how to do it.

My mouth is watering thinking seeing those pics, actually.

Not really stinky, but I kinda want some brie cheese/green apple with honey/roasted walnut drizzled on top.

Last edited by Dick Tracy; 11-30-2021 at 03:39 AM.

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11-30-2021 , 11:02 AM

#124

marknfw

Gaming Commissioner

Join Date: May 2010 Posts: 13,089

Have any of you guys tried making your own cheese? I fell down this guys rabbit hole for a while, thinking I might want to give it a shot, but man, cheesemaking is hard.

https://www.youtube.com/channel/UCE3...nIMJ_f8y4R3_AA

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11-30-2021 , 12:00 PM

#125

Da_Nit

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Join Date: Dec 2014 Posts: 9,382

Quote:

Originally Posted by marknfw

This dude is crazy.

I watched one of those documentaries on the plane once about different type of cheese making in France. Goat Cheese seemed relatively easy to make. I remember watching and thinking I wanted to become a goat farmer/cheese maker. Bring the goats to your machine to milk the goats in the morning. Make the cheese. Go for walks with your shepherd stick and dogs and move your goat herd to different grazing areas. Seemed like a step up from being a desk jockey.

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