Exploring the Wonderful World of Cheese
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wrote on 2 Feb 2021, 18:52 last edited by
I was at Wegmans the other day and staring at the huge stacks and wheels of cheese in their “cave” and feeling overwhelmed. Like a typical middle class American, my cheese knowledge is pretty limited, so I decided every week we would pick out two new cheeses buy and snack on throughout the week. Since I didn’t know how Karla was going to like it, I decided to start basic and get a couple of different cheddar cheeses. Everybody likes cheddar, right? So I went simple with a block of 18 month NY Cheddar and a wedge of a white horseradish cheddar. Both were great. It surprised me how well the sharp cheddar worked with sliced apple...
So any suggestions for what to try next?
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I was at Wegmans the other day and staring at the huge stacks and wheels of cheese in their “cave” and feeling overwhelmed. Like a typical middle class American, my cheese knowledge is pretty limited, so I decided every week we would pick out two new cheeses buy and snack on throughout the week. Since I didn’t know how Karla was going to like it, I decided to start basic and get a couple of different cheddar cheeses. Everybody likes cheddar, right? So I went simple with a block of 18 month NY Cheddar and a wedge of a white horseradish cheddar. Both were great. It surprised me how well the sharp cheddar worked with sliced apple...
So any suggestions for what to try next?
wrote on 2 Feb 2021, 18:55 last edited by@lufins-dad said in Exploring the Wonderful World of Cheese:
So any suggestions for what to try next?
Lipitor.
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wrote on 2 Feb 2021, 19:02 last edited by Catseye3 2 Feb 2021, 19:29
Foodies may disagree with me (with reason), but I'd recommend you avoid the brands of Brie and Camembert you commonly find in American stores. Boring.
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wrote on 2 Feb 2021, 19:06 last edited by
I love brie and camembert. What I really love is Cambazola, a German mix of blue and triple cream. Delcious with a Lipitor chaser.
if looking for ideas, visit Zingerman's in Ann Arbor website.
https://www.zingermans.com/Category.aspx?Category=all_cheeses
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@lufins-dad said in Exploring the Wonderful World of Cheese:
So any suggestions for what to try next?
Lipitor.
wrote on 2 Feb 2021, 19:07 last edited by@aqua-letifer said in Exploring the Wonderful World of Cheese:
@lufins-dad said in Exploring the Wonderful World of Cheese:
So any suggestions for what to try next?
Lipitor.
What does that pair with?
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@aqua-letifer said in Exploring the Wonderful World of Cheese:
@lufins-dad said in Exploring the Wonderful World of Cheese:
So any suggestions for what to try next?
Lipitor.
What does that pair with?
wrote on 2 Feb 2021, 19:11 last edited by@lufins-dad said in Exploring the Wonderful World of Cheese:
@aqua-letifer said in Exploring the Wonderful World of Cheese:
@lufins-dad said in Exploring the Wonderful World of Cheese:
So any suggestions for what to try next?
Lipitor.
What does that pair with?
See above.
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wrote on 2 Feb 2021, 19:14 last edited by
If you can get actual French-made Camembert or Brie, I'd definitely go for it. They sell it at our local Trader Joe's, but I've not seen it anywhere else.
For British stuff:
Blue Stilton is v. nice, if you like blue cheese. Some people are turned off by the thought of mold.
Double Gloucester is delicious.
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wrote on 2 Feb 2021, 19:15 last edited by
And, of course, Wensleydale....
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I was at Wegmans the other day and staring at the huge stacks and wheels of cheese in their “cave” and feeling overwhelmed. Like a typical middle class American, my cheese knowledge is pretty limited, so I decided every week we would pick out two new cheeses buy and snack on throughout the week. Since I didn’t know how Karla was going to like it, I decided to start basic and get a couple of different cheddar cheeses. Everybody likes cheddar, right? So I went simple with a block of 18 month NY Cheddar and a wedge of a white horseradish cheddar. Both were great. It surprised me how well the sharp cheddar worked with sliced apple...
So any suggestions for what to try next?
wrote on 2 Feb 2021, 20:11 last edited by@lufins-dad said in Exploring the Wonderful World of Cheese:
Everybody likes cheddar, right?
Are you kidding me?
No sane person likes cheddar.
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wrote on 2 Feb 2021, 20:13 last edited byLink to video
Sorry, just had to.
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wrote on 2 Feb 2021, 20:28 last edited by
Sometimes the jokes just write themselves
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If you can get actual French-made Camembert or Brie, I'd definitely go for it. They sell it at our local Trader Joe's, but I've not seen it anywhere else.
For British stuff:
Blue Stilton is v. nice, if you like blue cheese. Some people are turned off by the thought of mold.
Double Gloucester is delicious.
wrote on 2 Feb 2021, 20:50 last edited by@doctor-phibes said in Exploring the Wonderful World of Cheese:
For British stuff:
Blue Stilton is v. nice, if you like blue cheese. Some people are turned off by the thought of mold.
Double Gloucester is delicious.I am particularly fond of Cheshire cheese.
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@doctor-phibes said in Exploring the Wonderful World of Cheese:
For British stuff:
Blue Stilton is v. nice, if you like blue cheese. Some people are turned off by the thought of mold.
Double Gloucester is delicious.I am particularly fond of Cheshire cheese.
wrote on 2 Feb 2021, 21:02 last edited by@renauda said in Exploring the Wonderful World of Cheese:
@doctor-phibes said in Exploring the Wonderful World of Cheese:
For British stuff:
Blue Stilton is v. nice, if you like blue cheese. Some people are turned off by the thought of mold.
Double Gloucester is delicious.I am particularly fond of Cheshire cheese.
Lancashire is nice, too - quite similar to Cheshire, but not as acidic
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wrote on 2 Feb 2021, 21:04 last edited by
How about something really stinky?
But still tastes good?
The Brad
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@renauda said in Exploring the Wonderful World of Cheese:
@doctor-phibes said in Exploring the Wonderful World of Cheese:
For British stuff:
Blue Stilton is v. nice, if you like blue cheese. Some people are turned off by the thought of mold.
Double Gloucester is delicious.I am particularly fond of Cheshire cheese.
Lancashire is nice, too - quite similar to Cheshire, but not as acidic
wrote on 2 Feb 2021, 22:48 last edited by Renauda 2 Feb 2021, 22:51@doctor-phibes said in Exploring the Wonderful World of Cheese:
Lancashire is nice, too - quite similar to Cheshire, but not as acidic
Yes it is good. Another that we often buy is Red Leicester. It's quite difficult to find good Cheshire around here and when you do find it, it is damned expensive.
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How about something really stinky?
But still tastes good?
wrote on 2 Feb 2021, 22:51 last edited by@lufins-dad said in Exploring the Wonderful World of Cheese:
How about something really stinky?
But still tastes good?JesusCheeses. -
How about something really stinky?
But still tastes good?
wrote on 2 Feb 2021, 23:30 last edited by@lufins-dad said in Exploring the Wonderful World of Cheese:
How about something really stinky?
But still tastes good?
Appenzeller can sometimes be a tad stinky, but yummy.
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wrote on 2 Feb 2021, 23:33 last edited by
Gorgonzola is nice, and smelly. I love blue cheese.
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Gorgonzola is nice, and smelly. I love blue cheese.
wrote on 3 Feb 2021, 00:25 last edited by@doctor-phibes said in Exploring the Wonderful World of Cheese:
Gorgonzola is nice, and smelly. I love blue cheese.
I put gorgonzola (or blue cheese) onto steaks....
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@doctor-phibes said in Exploring the Wonderful World of Cheese:
Gorgonzola is nice, and smelly. I love blue cheese.
I put gorgonzola (or blue cheese) onto steaks....
wrote on 3 Feb 2021, 02:13 last edited by@george-k said in Exploring the Wonderful World of Cheese:
@doctor-phibes said in Exploring the Wonderful World of Cheese:
Gorgonzola is nice, and smelly. I love blue cheese.
I put gorgonzola (or blue cheese) onto steaks....
It's nice in a burger, too.
