Registered: Aug 2001
Location: Hilbert Space
Posts: 35656

I guess that there has been much prior discussion of cheese in the forum, but a self-indulgent Christmas reminded me of how great some cheeses can be.

From the UK, I have often heard it said that there are two 'great cheeses'; Cheddar and Stilton (although this is pretty unfair on at least the cheeses of Lancashire, Cheshire and Wensleydale, all of which can taste really good). Unfortunately, 'cheddar' is often used to describe any non-descript cheese, wheras a good mature cheddar is a completely different thing. Anyhow, Stilton is the King of Cheeses for me, which is odd because, put off by the mould, I never even ate it until I was in my twenties; once I did, I found that I really like it.

French cheeses are probably the best, I gather from cheese loving relatives; I like a decent strong flavoured Brie (not straight from the fridge, but with some time to warm up a little) and there is this amazing triple-cream soft cheese called Vignotte that is incredible (and about 70% fat), but I don't know much about the other cheeses from France.

Mozarella is amazing (especially the huge amounts of it that I was served at a big posh Italian wedding in a palace-type place overlooking Rome), although cheap mozarella isn't amazing at all (although it is tolerable cooked). I'm pretty ignorant of other Italian cheeses, though.

Grilled or fried Halloumi cheese (claimed by turks and greeks that I have met) is so delicious that I don't generally let myself buy it; it has some freakish addictive property that makes me eat it all in one go.

Panir cheese (an Indian cheese that is a curd cheese (like cottage cheese), which you can therefore cook it and it won't melt) is great in a nice curry that has a fair amount of sauce in it. I should really make some of that for myself (needs muslin and milk and that is about all).

Strangely, I never really liked Parmesan; obviously the dried stuff that smells like vomit is out was responsible for me not liking it, but I don't normally buy it even now I can choose to buy the real stuff (although parmesan shavings on a salad are pretty good, nice olive oil streaked over them, yum).

So, recommend some cheeses to me.

Also, can someone explain what 'American Cheese' is? The only time that I had it, it was mild flavoured processed crap that appeared to be at least 40% plastic, but I don't know if it is always like that (if it was, americans would surely sensibly have named it after some other country?).

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Registered: Sep 2001
Location: ........
Posts: 15003

Clogs are also known as "cheese heads".

There are shops on every high road in the Netherlands totally devoted to cheese.

Big flat round wax covered things, samples provided, sliced to order.

In my fridge right now are a couple of the harder tastier variables, Oud Amsterdam Gouda Black Label and Prima Donna. There are also about 10 other varieties in various stages of usefullness.

I'm a Mild Cheddar man myself.

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Registered: Jul 2001
Location: China
Posts: 11795

Philly.

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Registered: Aug 2001
Location: Hilbert Space
Posts: 35656

I went to a cheese making place when I was in Holland actually (I was supervising a school trip for a week, we had to do educational stuff like that).

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Registered: Nov 2000
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I like cheese.

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Registered: Jul 2000
Location: Chicago
Posts: 1170

quote:

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Originally posted by Tak
Philly.

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Registered: Oct 2001
Location:
Posts: 18142

We got squeaky cheese up here in the upper midwest. That's cheese curds that squeak when you eat em, and they're usually pretty salty as well. That was new for me when I moved up here. But I will eat damn near any kinda cheese I'm offered (shut up) at least once just to try it. I love smoky dutch cheeses and sharp moldy cheese and all other kinds as well. In fact, you have inspired me to stop over at Lund's and drop $10 on some cheese to take home.

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Registered: Apr 2001
Location: 0.50
Posts: 9355

american cheese is hilarious. as a SYMBOL, i mean.

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Registered: Jan 2001
Location: California
Posts: 4252

Sorry, Smug....

The "American Cheese" you had is typical. I think it is made to suit a braod pallet so it is watered down and flavorless.
Kids like it which is a distinction worth mentioning. Grilled cheese sandwiches and macaroni & cheese are staples for our kids. Just try to get a kid to eat nearly any type of european cheese. Even our Mozzarella is pretty bland.

We of course have about every major type of euro-fungus available as well but they are generally eaten by the discriminating adult while our children make barfy faces.

There are some fine cheeses made in Wisconson and that part of the country but we are definetly not famous for high-brow fungi.

We call real Chedder "Sharp Chedder" the mild stuff is pretty much like rubberized Play-Do.

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Registered: Jul 2000
Location: my mother's bloody womb
Posts: 7148

i like real greek feta cheese- the texture is wonderful. it really makes a salad for me. i'm going to try it on a pizza one of these days.

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Registered: Sep 2001
Location: A Whale's Vagina!
Posts: 1137

string cheese is definately the most fun to eat

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Registered: Aug 2001
Location: Dublin, California
Posts: 3186

really sharp cheddar
monteray jack is great on crackers

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Registered: Aug 2000
Location: NYC
Posts: 3598

People don't seem to be big on Muenster. It's just like mozarella, but a bit harder, and more salty. it's great to make pizza with, because it has the same type of consistency as mozarella too.
My faves would have to be:
-mozarella
-cheddar
-provalone (for sandwiches)
-parmesan (fresh...on everything!!!)
-mild swiss

i HATE:
-american cheese .......especially the kraft singles kind, blech...however, REAL american cheese is ok on turkey sadwiches
-gouda
-really strong cheeses of any type

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Registered: Aug 2000
Location: Shreveport, LA
Posts: 2947

I'd like to know just whose wise idea it was to start mixing Velveeta with Salsa and declaring it was a great thing for dip. I had it once....it looks, smells, and tastes just like vomit.

Amazingly enough, I like either one by itself. Go figure.

And as for cheese, did you know if you take a slice of kraft cheese still in the wrapper, and place it on a grill, it will float? No joke. Put the slice about a inch or two off the coals and let it sit until the cheese starts to vaporize and the gas it gives off will puff up the wrapper and it'll hop about a 1/2 inch or so off the grill.

http://www.cheeseracing.org/

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Registered: Nov 2001
Location: Rio de los Brazos de Dios
Posts: 3876

Stilton is a great cheese and I love it but no one has mentioned one of the greatest cheeses in the world----Gorgonzola. I think that Gorgonzola anjd Stilton are tied for place number one on the list.

I disagree wirth you about Parmesan. After a full meal I like to nibble un noche di pamesan with a slice of apple or a ripe pear.
But it must be fresh Paresan from Parma---no substitutes.

American cheeses are a disgrace with very few exceptions. I have tasted a fine sharp cheddar from Frankenmuth Michigan which deserves the name of cheese and one white sharp Vermont cheddar which deserved the name. With those two exceptions American cheeses should be banned or used for fish bait (works fine on lake trout).

I don't find the French cheeses very good or German cheeses either.

Viva el queso!!

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Don't kick until yer spurred.

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Registered: Aug 2000
Location: the heart of an awl
Posts: 3692

"American" cheese is not really a cheese, by law it has to be labeled as a "process(ed) cheese food." It's actually a combination of butter and cheese, which are immiscible (sp?). It's necessary to add a shitload of emulsifiers to it to make the ingredients mix into that lovable bland crud that composed the grilled cheese sandwiches of my youth.

I never really had a good taste of the original white meat until i was in high school and someone in my family bought a wheel of Cougar Gold, made at Washington State U's creamery. Very good, especially to someone raised on Velveeta and Kraft singles. I heard they stopped making CG, not sure if that's true, though. Since then i've kind of slid, until a few years back i went with a friend to visit his brother, and his bro had some fantastic cheese that made me realize that the regular-type cheeses out there kind of suck, at least in comparison. It made it a little easier to understand how someone can pay that much for just cheese.

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Registered: Jul 2000
Location: Beyond Mason-Dixon Line
Posts: 16328

Best cheese goin' is commodity, i.e., gov't cheese.

Limburger, anyone? I swear, if there wuz ever a recipe fer makin' a toxic turd, just eat one o' these. With the liverwurst and horseradish, of course.

Amen.

Last edited by J E B Stuart on 01-03-2003 at 06:22 AM

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Registered: Dec 2002
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I have tried a great many amazing cheeses in my life, and regarding American cheeses, I have too agree they are largely abyssmal.

There are some notable exceptions. The one I know best is made at the Tillamook County Dairy Co-operative plant in Tillamook, Oregon. It is one of the finest cheddars produced on this planet (at least according to the various cheese judging organizations).

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Registered: Aug 2000
Location: Shreveport, LA
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quote:

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Originally posted by J E B Stuart
Best cheese goin' is commodity, i.e., gov't cheese.

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Registered: Jul 2000
Location: Beyond Mason-Dixon Line
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quote:

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Originally posted by Timeenoughforlove
DOH! How could I forget guvment cheese? Lord knows I ate enough of it as a kid.

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Registered: Jul 2000
Location: aggressivly happy
Posts: 9130

Muenster in the states and Muenster in the UK are two totaly diffrent things... Muenster here is fucking awsomw were as american Muenster is just medeocer

ill take some dolcelatte, with a side of the pink cheese

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Registered: Jul 2000
Location: aggressivly happy
Posts: 9130

and i beleave the govment cheese was made by a side of kraft for the bomb shelters as it had a 1000 year shelflife

mmmmm "welfare cheese"

makes lovely grilled cheese smawichs

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Registered: Nov 2000
Location: UK
Posts: 4776

quote:

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Originally posted by Smug Git
Mozarella is amazing (especially the huge amounts of it that I was served at a big posh Italian wedding in a palace-type place overlooking Rome), although cheap mozarella isn't amazing at all (although it is tolerable cooked). I'm pretty ignorant of other Italian cheeses, though.

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