Exploring the Wonderful World of Cheese

[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.