NationStates Jolt Archive

Inspired by the "best wine by country" thread (kudos!).

Well, tell about your favourite cheeses. I love cheese, and I'm always looking for more!

The Croatian cheese of island Pag is unique. But my favourite is the salty sheep cheese made in Slovakia and Poland (smoked or not) - oscypek/oštiepok.
http://en.wikipedia.org/wiki/Oscypek

I live in England but most of the cheese I eat is French or Italian. Occasionally Swiss like Gruyere for some cooking purposes. Of the UK cheeses the ones that aren't some mass produced cheddar clones dyed different colours, I quite like Caerphilly and Wensleydale - for some reason Stilton just doesn't do anything for me. There are some quite good small producers doing sheep and goats milk cheeses .

And Feta - how could I forget the salty deliciousness of Greek Feta.

My favorite cheese comes from our friendly, oranje neighbors...:cool:

I prefer Dutch cheese.

At the moment.
Old Dutch Gouda.

I've eaten some excellent Spanish cheese (of sheep's milk) but I can't find it anywhere and now I've forgotten the name of the cheese. (Not Manchego, creamier texture)
hmm after some googling I believe it was Pedroches. I thought it was from northern Spain but this sounds the most familiar.

The Croatian cheese of island Pag is unique.

Oh yeah, the Pas'ki syr, right! I tasted it, quite interesting.

But my favourite is the salty sheep cheese made in Slovakia and Poland (smoked or not) - oscypek/oštiepok.
http://en.wikipedia.org/wiki/Oscypek

First time I get to Slovakia or Poland... eheh...

Old Dutch Gouda.
Hell yeah! That's what I'm talking about!!!

The stuff that is so old that you can't really cut it because it just splinters? Mmmh! Cheese... :D

First time I get to Slovakia or Poland... eheh...
I must warn you that 100% of that cheese sold in supermarkets are fakes made of cow milk. Even in the mountains most farmers add it to boost volume. But if you really do come, I can provide you with directions to trusted sources :)
Good oscypek makes funny squeaking noises when chewed, like a piece of gum.

I quite like Caerphilly and Wensleydale
http://i209.photobucket.com/albums/bb115/nipeng_bucket/wensleydale.jpg
Not even Wensleydale?...
What's so special abot this stuff? It can't be had here for the love of three little pigs and I'm curious what is it that gives Wallace his soul.

http://i209.photobucket.com/albums/bb115/nipeng_bucket/wensleydale.jpg
Not even Wensleydale?...
What's so special abot this stuff? It can't be had here for the love of three little pigs and I'm curious what is it that gives Wallace his soul.

It has got a good flavour and texture. Kind of sweet and sour at the same time. British attitude to food is depressingly that it should be as cheap as possible rather than of any quality or food value, so it is good that there are a few bright spots of things that are really good produce - Wensleydale Cheese is one of them (even if it does come from Yorkshire).

French. By far the most choice, the most variety, and the highest quality in the world.

British Cheese is the best! Nothing can beat a really GOOD Cheddar, Stilton, (specifically white Stilton with apricots, but ordinary blue Stilton on ginger-nuts is to DIE for) Wensleydale, Caerphilly, Apple smoked Cheddar is also good and then of course......

Bath blue
Buxton Blue cheese
Devon Blue
Dorset Blue Vinney cheese
Dunsyre Blue, Scotland
Exmoor Blue cheese
Harbourne Blue
Lanark Blue, Scotland
Lymeswold cheese
Oxford Blue
Ribblesdale Blue Goat
Shropshire Blue
Stilton
Colston Bassett Blue Stilton
Goodliffe fine rennet blue
Blue Wensleydale
Yorkshire Blue
Blacksticks Blue
Black bevon welsh
Bonchester cheese
Balcombe brown ring
Brinkburn
Caithness cheese
Caboc is a Scottish cheese with an oatmeal coating.
Caerphilly cheese
Cheddar cheese
West Country Farmhouse Cheddar
Cheshire cheese
Appleby Cheshire
Chevington cheese
Coleraine cheddar
Coquetdale
Cotherstone
Cotswold cheese
Coverdale
Croglin
Crowdie
Derby cheese
Double Gloucester cheese
Goosnargh Gold
Dorstone cheese
Dovedale cheese
Dunlop Cheese from Clerkland Farm, DunlopDunlop cheese is a Scottish cheese
Farmhouse Llanboidy
Fine Fettle Yorkshire Cheese (formally Yorkshire Feta)
Goldilocks (organic)
Black Eyed Susan
Golden Cross
Gruth Dhu
Harlech
Horeb cheese is a Welsh mozzarella
Huntsman cheese, Huntsman cheese is a combination of Stilton and Double Gloucester.
Netting Hill Cheese
Ilchester cheese
Innkeepers Choice
Isle of Mull
Lancashire cheese
Beacon Fell traditional Lancashire cheese
Leicester cheese
Lincolnshire Poacher cheese
Radden Blue
Katy's White Lavender
Kidderton Ash
Lord of the Hundreds
Lowerdale Goats Cheese
Pantysgawn
Red Devil
Red Leicester cheese
Rothbury Red
Red Windsor cheese
Sage Derby cheese
Shipton Moyne cheese
Single Gloucester cheese
Stinking Bishop cheese
Swaledale cheese
Teviotdale cheese
Tintern
Waterloo cheese
Wensleydale cheese
White Stilton cheese
Whitehaven
Cornish Yarg cheese
Village Green Goat
Y Fenni

http://cheesaholics.blogs.com/photos/neals_yard/london_025.jpg

I love cheese....Mmmmm

http://www.britishcheese.com/cmfiles/29/West%20Country%20Farmhouse%20Cheddar.jpg

Look at the lovely Cheddar....

My all-time favourite would be Rochbaron... no better cheese on the planet. Seriously.

http://www.igourmet.com/images/products/rochebaron.jpg

I'm not saying the UK doesn't have good cheese, I'm sure it does... but it certainly has some of the worst types of cheese I ever had the misfortune to try. I don't even want to remember the time a friend of mine asked me to try some Wensleydale... http://forums.ancientclan.com/images/smilies/yuck2.gif

*shrugs*

Just give me the sharp cheese.

i like cheese from all over the place and as usual i can't pick a single favourite or 'best'. among my favourites are stilton, wensleydale, roquefort, camembert, brie, those big goats cheeses that are gooey on the outside and crumbly in the middle, haloumi and that italian blue heese that i have forgotten the name of.

For blue cheese fans I suggest Aura Gold (or Midnight Blue for Americans).
It's softer and more delicate than most blue cheese.

Every country has its cheese, and most of them are good. In Spain, I'm pretty fond of Manchego, after trying pizza done with manchego instead of mozzarella I was amazed. The mastery of hard cheese like pecorino and parmesano goes to Italy, but the english cheddar and the dutch gouda are entirely different but awesome varieties. Brie is perhaps my favourite cheese, however. Swiss and french cheese are delicious, but not for everyday's meal.

Lately I have found very good argentinian and chilean cheese, by the way. They deserve to be nominated.

Well, I was, uh, sitting in the public library on Thurmond Street just now, skimming through Rogue Herries by Hugh Walpole, and I suddenly came over all peckish.

well of course the only real contest is between the apanzell canton of switzerland and the califonia state of america. the rest of the world looks upon cheese, quite properly, as spoiled milk.

personally i can't stand anything related to cheddars with their phone orange coloring we get here. nor do i care for blue cheeses. and goat's cheeses are much too dry. but there are some good ones. they seem to have italian names. do they actually make cheese in italy? maybe i should have picked there.

they learned how to cook from the chinese, possibly by way of india. and france , who'se name seems to be mysteriously invoked whenever someone wants to make something to eat sound like it's supposed to be some kind of a big deal, learned how to cook from them.

well i think every place is cool. and probably has some sort of great regeonal cuisine. but at any rate cheese, is, not to put too fine a point on it, just plaine too stinking cheesey.

now nufschatelle and string mozzarella, those are my idea of good cheeses. something interesting and gratifyingly out of the ordinary.

even a good montery jack. the latter from arround mendacino california of course. the NORTH portion of the california costal area.

i'm just not otherwise a cheeze person. and the last thing in hell i want on a hamberger and is a slab of it. and what the hell is with grilled cheese? is that supposed to be food? or that instant "mac and" crap for that matter.

with mushrooms and onions it CAN be a satisfying substitute for meat, and i'm sure i'd be eating a lot more of it, along with things like peanut butter and avacadoes, if i didn't eat meat as well.

sorry, i'm just not a cheese person. even if i do live, in one of the world class whine and cheezie regeons of the planet. (northern california)

=^^=
.../\...

Well, I was, uh, sitting in the public library on Thurmond Street just now, skimming through Rogue Herries by Hugh Walpole, and I suddenly came over all peckish.

Peckish Sir?

Hmm, only suicidal loser so far. :p

The UK. For we produce cheddar, which, much like the UK, is nice, if somewhat bland.

do they actually make cheese in italy?
:eek:
No, they made soccer balls of all their cows long time ago. Now they are football powerhouse but have to import their cheeses from Albania.

The United States. Where all great cheese comes together (and usually gets elected).

Peckish Sir?

Esurient.

Do they actually make cheese in italy? maybe i should have picked there.

Now nufschatelle and string mozzarella, those are my idea of good cheeses. something interesting and gratifyingly out of the ordinary.

i'm just not otherwise a cheeze person. and the last thing in hell i want on a hamberger and is a slab of it. and what the hell is with grilled cheese? is that supposed to be food? or that instant "mac and" crap for that matter.


If you're not a cheese person...(I have to ask this question?)...why post?

And string cheese and processed cheese spreads? Grilled cheese sammies are heaven and comfort food of the gods. I'm truly sorry you don't like them.

You're not just "not a cheese person", you are anti-cheese, and that's sad.

Nevermind.

Mozzarella, Romano, Provolone, Asiago, Ricotta, Mascarpone...hell yes, they make cheese in Italy.

As for me, Cougar Gold (ridiculously) sharp White Cheddar.
I love a good Feta and Bleu/Gorgonzola is lovely crumbled into a salad.
Havarti (especially with dill), Provolone, Colby, Jack or Smoked Gouda for sammiches.

Gruyere for nibbling.

Llife without cheese is something I'd rather not imagine.

French. By far the most choice, the most variety, and the highest quality in the world.

Britain produces more varieties of cheese than the French...

yup

Now I do like my Roquefort and my St Agur...and of course the runny brie type cheeses from France....

I would say on a level of quality (artisan cheese makers) they are both the same.

Britain produces more varieties of cheese than the French...

yup

Now I do like my Roquefort and my St Agur...and of course the runny brie type cheeses from France....

I would say on a level of quality (artisan cheese makers) they are both the same.

Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?

:D

I'm not getting into any arguments, but all you ever seem to be able to get is cheddar. Which can be good, don't get me wrong, but it does get boring after a while.

Feta is the best cheese, therefore I chose Greece.

:D

I'm not getting into any arguments, but all you ever seem to be able to get is cheddar. Which can be good, don't get me wrong, but it does get boring after a while.

The Chucky De Ghoul thing....he said that what...50 odd years ago (he died in 1970)....

Nowadays there are tons of top quality cheese makers from the south up north to Scotland...

The British make the best cheese, followed by the french.

Well considering that i'm at this very moment chomping my way through a sandwich of crumbly Lancashire i couldn't possibly vote for any but british cheeses.

Hmmm. Some delicious cheeses that I've tried:

Port Salut
extra sharp Vermont white cheddar
white Stilton with apricots
sharp Welsh cheddar with mustard seed
Manchego
Iberico
some sort of Italian white cheese with truffles
plain old smoked Gouda
fresh mozzarella with a leaf of basil and a dash of olive oil

And a slice or two of Muenster to go on sandwiches.

Ended up voting for France because of the Port Salut.

Well, 3 of my favorite cheeses are Smoked Gouda, Edam, and Smoked Goudam (Gouda and Maasdam combined), and those are from Holland.

Also, I really like Colby cheese too, and that's from Wisconsin, USA.

well of course the only real contest is between the apanzell canton of switzerland and the califonia state of america. the rest of the world looks upon cheese, quite properly, as spoiled milk.

Surely you mean the state of Wisconsin, not California. California may produce more tonnage, but those silly Cheeseheads across the Lake produce more and better types.

Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?

Certes, il a raison, mais ce n'est pas les variétés de fromage qui soient la probleme. Gouverner la France, c'est un travail difficile.

that's from Wisconsin, USA.

As opposed to all the other Wisconsins out there.

Anyway, I'm quite partial to French cheese, but that's because I lived there for a while. I simply can't get enough camembert, and I know I'm a terrible person for it.

Also, this thread reminded me of this skit

http://www.youtube.com/watch?v=6EhKnjEXL3w

Where does Cheddar come from?

I'm not much of a cheese person, but I do love Gorgonzola. So, I voted for Italy.

Just thinking about it makes my mouth water. I think I'm gonna have to make tortellini with a sauce with Gorgonzola for breakfast. 25 minutes until the store opens. :(

The bizarro bright orange plastic crap that I was offered in America as 'cheddar' is no relation what so ever to the real stuff. I assume all the people who say they like 'sharp' cheese don't in fact want cheese that has shards of glass in it, but that they mean mature, or possibly extra mature. I will not have mild cheddar in the house as it is an abomination, along with tea. euchhh.

I will not have mild cheddar in the house as it is an abomination, along with tea. euchhh.

Tea an abomination - you ought to be chased out of England by a pack of baying WI members.

Eeeew. I prefer my food free of nipple excretions from a big, stinky mammal.

Where does Cheddar come from?

Cheddar is a village in Somerset county, in the UK

I assume all the people who say they like 'sharp' cheese don't in fact want cheese that has shards of glass in it, but that they mean mature, or possibly extra mature.

You assume correctly. Sharp is a standard term for a stong flavor in cheeses.

Mmmmmm, Wensleydale with cranberries...

*drowns in drool*

I feel like such a barbarian because I'm not voting for France here, but ultimately my love of Italian cheeses is too strong to be denied.
Mozzerella one of the most versatile cheeses for cooking, Povolone Dolce and her saucy bitch of a sister Provolone Piccante, Parmesan, Romano, Taleggio . . .

Can't we just like cheese?

Cheese is braw; why can't I enjoy my Wensleydale, Mozzarella, Feta at the same time?

Can't we just like cheese?
NO! We must have polls and comparitive ratings, their must be votes tallied and opinions collected, and then only ONE country may triumph; only one may go on to become Cheesus, our Lactic Lord who shall reveal unto us the whey.

NO! We must have polls and comparitive ratings, their must be votes tallied and opinions collected, and then only ONE country may triumph; only one may go on to become Cheesus, our Lactic Lord who shall reveal unto us the whey.
*drowns HNF in multi-national melted cheese*

Italia

As opposed to all the other Wisconsins out there.

I only specified that, because some people may not recognize where Wisconsin is. I've been on other forums, and after stating my location (to a person that doesn't live in the US) was in Connecticut, I've been asked what country Connecticut was in.

I only specified that, because some people may not recognize where Wisconsin is. I've been on other forums, and after stating my location (to a person that doesn't live in the US) was in Connecticut, I've been asked what country Connecticut was in.

I know, I was just picking. My smilie-fu is weak.

NO! We must have polls and comparitive ratings, their must be votes tallied and opinions collected, and then only ONE country may triumph; only one may go on to become Cheesus, our Lactic Lord who shall reveal unto us the whey.

Best. Puns. Ever.