Exploring the Wonderful World of Cheese

[Renauda]

@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.

[Doctor Phibes]

@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

[LuFins Dad]

How about something really stinky?

But still tastes good?

[Renauda]

@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.

[George K]

@lufins-dad said in Exploring the Wonderful World of Cheese:

How about something really stinky?
But still tastes good?

Jesus Cheeses.

[brenda]

@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.

[Doctor Phibes]

Gorgonzola is nice, and smelly. I love blue cheese.

[George K]

@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....

[Doctor Phibes]

@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.

[George K]

@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!

[jon-nyc]

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.

[Doctor Phibes]

Under no circumstances should you take Jon up on his offer of tasting his stinky bishop

[Klaus]

@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.

[Axtremus]

+1 on the aged Gouda.
I was introduced to aged Gouda at one of @jon-nyc’s piano parties and it has been a favorite ever since.

[jon-nyc]

It really is a cheese that you'll serve and have everyone ask you what it is.

[Mik]

Aged gouda is great stuff. Smoked too. I like to grate it, saute some minced mushrooms and mix them all in with a burger. Delicious, no bun needed.

[bachophile]

Next time you are in Amsterdam and have finished the rounds of the coffee shops and sex museum, a nice place to visit is the old Amsterdam cheese shop

U can try different Gouda aged differently.

Fun. And good for munchies after ahem...said coffee shops.

But alas...still in pandemic. A trip to Amsterdam not in the near future for me.