Exploring the Wonderful World of Cheese
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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.
I was only joking
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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?
@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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Link to video
Sorry, just had to.
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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.
@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.
@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
I was only joking
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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
@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?
@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?
@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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Gorgonzola is nice, and smelly. I love blue cheese.
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Gorgonzola is nice, and smelly. I love blue 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....
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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....
@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.
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@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.
@doctor-phibes said in Exploring the Wonderful World of Cheese:
It's nice in a burger, too.
I always, always, put blue cheese on my burgers (or gorgonzola).
Actually, when we were in New Orleans last time, we dropped into a hole in the wall on Magazine Street. You could get a brat, with any combination of toppings you want.
I chose grilled onions and blue cheese.
On. A. Brat.
It was great, and now, when we have brats, that's what I do!
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Under no circumstances should you take Jon up on his offer of tasting his stinky bishop
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An aged Gouda. 18mo min. Very different than regular gouda. Almost has a wine flavor.
Manchego. Put it on a piece of baguette with fig jam. Heaven.
@jon-nyc said in Exploring the Wonderful World of Cheese:
An aged Gouda. 18mo min. Very different than regular gouda. Almost has a wine flavor.
Manchego. Put it on a piece of baguette with fig jam. Heaven.Yes and yes.
Over here, we also have "middle-aged Gouda", which is between young and aged Gouda. It's an interesting combination of the flavors.
