NationStates Jolt Archive

What else does NSG need but a thread about cheese. I think this is the latest of several thousand, and, no doubt, someone will do it again in a few months, but I'm feeling cheesy.

I just discovered double cream brie - this is right up their with LG's pesto as food of the Gods.

In my refrigerator, as I speak, I have Pecorino Romano, Parmagianno Regianno, brie and a good classic cheddar.

What cheeses do you have? Which do you love? What should I try next?

Right now I have a small block of smoked cheddam. I had it once before and it was quite yummy. I also have a large block of smoked gouda.

I enjoy many cheeses, especially those mentioned above, extra sharp vermont cheddar, edam, butterkase, ... actually, it might be easier to name the cheeses I don't care for:

I don't care for muenster or swiss.

I do not like cheese...

...and as shocking as that might be to your average NSGer, consider where I live....I render people speechless on a regular basis. :tongue:

I've a Bleu Brie upstairs that is making me almost take back my curse on brie

i like a bunch, but usually in other things and not on their own. this one is probably my favourite for having on its own or in sandwiches, though

http://www.metzgerei-baumgaertner.de/Leerdammer.jpg

My alltime favourite cheese is red leicester but a close second is the local lancashire one. Feta and Haloumi are also awesome, but too fatty to have often.

In my fridge right now, I have:

parmigiano-reggiano
aged asiago
feta
smoked gouda
provolone
mozzarella
... uhm... comte
... and... boursin.

yeah, I like cheese. a lot.

In my fridge right now, I have:

parmigiano-reggiano
aged asiago
feta
smoked gouda
provolone
mozzarella
... uhm... comte
... and... boursin.

yeah, I like cheese. a lot.

oh fuck yeah, boursin is cheese of the gods *drools*

Also good is Port Salut. Can't stand emmental and those ones with cranberries and raspberries in them.

Also good is Port Salut. Can't stand emmental and those ones with cranberries and raspberries in them.

Classic choice - smeared on warm crusty bread.....am salivating as we speak

I'm also partial to a mature cheddar. The only stuff I can't really handle are the blue cheeses

I tend to only eat cheese melted on toast or on little biscuits as an hors d'ourves. Savoy biscuits and camembert is an unbeatable combo. I need to explore more though.

in my fridge Lincolnshire poacher Cheese because its local
http://lincolnshirepoachercheese.com/uploads/C44.jpg

What else does NSG need but a thread about cheese. I think this is the latest of several thousand, and, no doubt, someone will do it again in a few months, but I'm feeling cheesy.

I just discovered double cream brie - this is right up their with LG's pesto as food of the Gods.

In my refrigerator, as I speak, I have Pecorino Romano, Parmagianno Regianno, brie and a good classic cheddar.

What cheeses do you have? Which do you love? What should I try next?

Try Roche Baron, on rustic bread, with a bit of blueberry jam on top.

You'll think you've died and gone to cheese heaven.

Classic choice - smeared on warm crusty bread.....am salivating as we speak



ditto - Im terrible for cheese. I could eat it till I explode!!

We kept searching (http://www.youtube.com/watch?v=B3KBuQHHKx0) for suitable types of cheese to discuss on NSG, but...

oh fuck yeah, boursin is cheese of the gods *drools*

This is true. Though I'm partial to asiago... or parmegianno-reggiano. Or good mozzarella.

I have a Manchego, some 'queso del país', and cheddar on the fridge.

My favorite is, of course, the Manchego. If you haven't tried it yet, I reccomend you to.

IN my fridge right now i have:
Jarlsberg swiss
vermont white and yellow sharp cheddar
brie
Parmesan (imported italian)
Romano (imported italian

I like to take some mushrooms and pull the stems out, but leave the caps uncut...

Then, in a pan, I mix some gorgonzola, gouda, and jack cheese with some garlic, and a lot of butter....and cook it into a cheesy garlicly buttery mess. Then I pour it into the upside down mushroom caps, like little smurf soup bowls of heart-attack soup...

Then I cover them all with a layer of mozzarella and bake it for ten minutes at 400 F...

This is true. Though I'm partial to asiago... or parmegianno-reggiano. Or good mozzarella.
parmesan is too strong for me to have on its own. on top of pasta, etc, is great, of course.
in my fridge Lincolnshire poacher Cheese because its local
http://lincolnshirepoachercheese.com/uploads/C44.jpg

yay local! there's a guy near here who makes a great one called Sussex Charmer, sells it at the farmers' market here. excellent cheese... i think its half parmesan and half milder stuff, so it ends up very tasty and not too strong. he also does his own parmesan called Farmers' Hand

My alltime favourite cheese is red leicester ...

Seriously? I live in Leicester and all the Red Leicester I have ever seen is industrial cheddar dyed orange with annatto.

Right now I have good cheddar, parmesan, cambozola, dill havarti, and cotswold in my fridge.

Try cambozola on crostini with roasted garlic. It's really yummy.

Smoked Applewood Cheddar is my current favourite. Also Double Glouchester, Dubliner, Blarney Castle, Moroccan Spiced, Jalapeno Havarti...I could go on.

I always Havarti some cheese in my 'fridge. I find it Gouda... so I Edam!

(I also like Peccorino Romano, Parmigiano Reggiano, smoked mozzarella, white American on sandwiches [deli-sliced, not plastic wrapped, and too bad, shut up], sharp cheddar, provolone, gorgonzola, Emmental, queso blanco, Brie, Ricotta Salata, Roquefort, goat cheeses, sheep cheeses, fontina, feta, cream cheese, cottage cheese, jack cheese, marscapone, and "squeaky cheese" aka fresh cheese curds.

And do not even THINK of shaking Kraft or other jarred parmesan cheese on spaghetti -- grate some honest Parmigiano Reggiano or Peccorino Romano on it at the table!!!

You can get one of these for $2.00 http://img.photobucket.com/albums/v260/Katganistan/sm1051453.jpg

Don't skimp here.
http://img.photobucket.com/albums/v260/Katganistan/pecorino-romano.jpg
http://img.photobucket.com/albums/v260/Katganistan/XXXWqo8U1_400x300.jpg

I always Havarti some cheese in my 'fridge. I find it Gouda... so I Edam!

Open up! This is the Silly Police! Right, get in the truck. Unlawful and reckless use of a dairy pun.

I do not like cheese...

...and as shocking as that might be to your average NSGer, consider where I live....I render people speechless on a regular basis. :tongue:
OMG an anti-cheesehead!

AH! Not like squeaky cheese?! An abomination! *hides, shaking with horror....*

Open up! This is the Silly Police! Right, get in the truck. Unlawful and reckless use of a dairy pun.
I am an incorrigible punster. I need absolutely no incorrigement.

I am an incorrigible punster. I need absolutely no incorrigement.

Right, that's it, it's the chair for you miss!

*sticks Katganistan in a recliner*

Well, it's the only chair we've got.

Right, that's it, it's the chair for you miss!

*sticks Katganistan in a recliner*

Well, it's the only chair we've got.
OHH! THE COMFY CHAIR!!!!
PLEEEEASE, HAVE MERCY!!!!
NOT THE COMFY CHAIR!!!!!


*dozes off with the remote in one hand*

OHH! THE COMFY CHAIR!!!!
PLEEEEASE, HAVE MERCY!!!!
NOT THE COMFY CHAIR!!!!!


*dozes off with the remote in one hand*

Well, once again, justice is served.

*gives Katganistan a blankie and a pillow*

Just another day in the service of

THE SILLY POLICE!

oh fuck yeah, boursin is cheese of the gods *drools*
Seconded. Pure garlicky goodness.

I don't like bleu cheeses, Swiss cheese, very aged & harsh tasting cheeses (least of all if they're camembert, then it's just like eating ammonia), overly harsh munsters, and goat cheese. Anything else, yum.

What else does NSG need but a thread about cheese. I think this is the latest of several thousand, and, no doubt, someone will do it again in a few months, but I'm feeling cheesy.

I just discovered double cream brie - this is right up their with LG's pesto as food of the Gods.

In my refrigerator, as I speak, I have Pecorino Romano, Parmagianno Regianno, brie and a good classic cheddar.

What cheeses do you have? Which do you love? What should I try next?

If you liked brie, you should try Pont L'Eveque (from Normandy) and Taleggio (from Lombardy). Quite stronger in flavour, though.

Btw, it's Parmigiano Reggiano.

Btw, it's Parmigiano Reggiano.
Mille grazie.

Mille grazie.

Prego! Al tuo servizio. :)

What cheeses do you have?
Brie and cheddar.
Which do you love? What should I try next?
Port Salut for both questions.

Mmm, cheese.

I like pretty much everything but soft cheeses. At the moment, in my fridge, I believe I have at least some of all of the following:

- mild cheddar
- sharp cheddar
- cheddar marbled with port wine (really yummy)
- goat cheese (called "the Naked Goat" actually)
- Monterrey Jack
- asiago
- parmesan
- mozzarella
- some of those Laughing Cow cheese wedges (Swiss cheese, cream, and herbs)
- provolone

And that's just what I have right now. I do love cheese.

This thread inspired me to have a bagel with some of the Gouda I bought yesterday. Worst Gouda ever. Like rubber. Boo.

Saint Andre. No ifs, ands, or buts.

What cheeses do you have? Which do you love? What should I try next?I have no cheese in my refridgerator... it doesn't last long enough for me to keep tabs on.

If you liked brie, you should try Pont L'Eveque (from Normandy) and Taleggio (from Lombardy). Quite stronger in flavour, though.

Btw, it's Parmigiano Reggiano.

Thanks for the suggestions and the correction.

Whole Foods has a huge cheese section; I intend eating my way through it in the next few months. After I've finished there, there are Italian and German specialty shops close by.

I'm also partial to a mature cheddar. The only stuff I can't really handle are the blue cheeses

In the days when we had a decent cheese shop in town, I used to keep some Yorkshire Blue in the fridge. Whenever someone told me they didn't like blue cheese, I just gave them a wedge of that and a couple of crackers. That showed them.
http://www.caterersearch.com/Articles/2007/12/05/317771/shepherds-purse-yorkshire-blue-award-winner.html

Cheese is holy! :)

For the saltiest cheese hit - mature, creamy Stilton

For above but with a mellower finish, a Gorgonzola & Mascarpone combination cheese

For refined taste explosions, chevre with either Sancerre, Chinon or Bourgueil

For crusty bread, unpasteurised traditional Normandy Camembert

If I want to melt my mouth and make my eyes water, Epoisses

In salads, Pecorino Romano and Mozzarella

And I'm always partial to a bit of Raclette bubbling on some potato




And more I have forgotten. I love cheese.

But I have none :(

I don't understand how people can eat it. It's essentially mould.

But penicillin is fine right :confused:

Also thats blue cheese you're thinking of.

You don't eat penicillin for the taste.

Guess which mould they innoculate blue cheese with.

Thats right! Penicillin!

Fromunda Cheese FTW

Jarlsburg or Emmenthal with toasted almonds on the side.

Any good blue on a digestive biscuit.

Trader Joe's has a yummy Cheddar with caramelized onions in it, which is great on whole wheat crackers.

This thread is making me hungry!

You don't eat penicillin for the taste.

I do. I'm very happy when I eat the poenicillum that gives Gorgonzola its flavour.

I have a rather underwhelming selection of cheddar (sharp), mozzarella, colby jack, goat cheese, and..... that's it. This is because my opinion of cheese is only average -- I like it, but it's not liek my favourite thing evar!!!1, and there are numerous popular varieties I'm not fond of (swiss, american, brie, blue cheese, etc). Cheese-related puns, on the other hand, I'm always up for.

I have a rather underwhelming selection of cheddar (sharp), mozzarella, colby jack, goat cheese, and..... that's it. This is because my opinion of cheese is only average -- I like it, but it's not liek my favourite thing evar!!!1, and there are numerous popular varieties I'm not fond of (swiss, american, brie, blue cheese, etc). Cheese-related puns, on the other hand, I'm always up for.

Imagine how our poor NSG brothers and sisters in Japan feel. They have almost no decent cheese to speak of.:(

Imagine how our poor NSG brothers and sisters in Japan feel. They have almost no decent cheese to speak of.:(

Let us have a moment of silence for Nervun, Daistallia 2104, and.... all the other ones. I can never remember them all.

Kashkava.

Extra sharp cheddar is my very favorite, that and cream cheese.

Extra Extra Sharp Vintage Cheddar is the bomb of cheeses. I don't do the blue ones or the ones with crap all through them. Ruins the purity of the cheese.

OMG an anti-cheesehead!

AH! Not like squeaky cheese?! An abomination! *hides, shaking with horror....*

Ahhh...that's the reaction.

*basks in the warm glow of induced insanity*

:tongue:

Imagine how our poor NSG brothers and sisters in Japan feel. They have almost no decent cheese to speak of.:(

That's why we Italians export cheese to Japan also. We're compassionate. :D

Gruyere.

That's why we Italians export cheese to Japan also. We're compassionate. :D

Way to spread the good will!

*sings* All I am saaaayiiiing is give cheese a chaaaaance!

*ducks behind the couch*

Way to spread the good will!

*sings* All I am saaaayiiiing is give cheese a chaaaaance!

*ducks behind the couch*

http://essexcometsyfc.co.uk/images/Smiley_dancing.gif

Ahhh...that's the reaction.

*basks in the warm glow of induced insanity*

:tongue:
Glad to oblige. ;)
Given that I trek to the Dells every summer and enjoy getting squeaky cheese...

Glad to oblige. ;)
Given that I trek to the Dells every summer and enjoy getting squeaky cheese...

Squeaky cheese?:eek2:

Squeaky cheese?:eek2:
Loooove squeaky cheese!

http://en.wikipedia.org/wiki/Cheese_curds

Loooove squeaky cheese!

http://en.wikipedia.org/wiki/Cheese_curds

Oh, those do look yummy.:)

Oh, those do look yummy.:)
Yes, they're very good indeed.

I also saw that someone mentioned Dubliner cheese a couple pages back, and wanted to commend them on that; Dubliner is fantastic. I dig all kinds of cheddar, gouda/edam, and most types of swiss, and I never met a parmasean I didn't like. Like Poli, I mostly prefer hard cheeses though, not a huge fan of soft ones like brie, or crumbly ones like bleu.

Unfortunately, being lactose intolerant impedes much enjoyment of cheese. :(

Cheese Kurds:confused:

I thought they would look like Parmigiano Öcalans. ;)

I've got half a pound of pepper jack in my fridge. Cheese is ok, I guess, but I'm not that generally enthused by it.

Loooove squeaky cheese!

http://en.wikipedia.org/wiki/Cheese_curds

This "squeak" has been described by the New York Times as sounding like "balloons trying to neck".
hmmm... sounds interesting...

Haha! I've never heard it put that way, but it's remarkably apt.