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Cheese - what is your favourite?

post #1 of 45
Thread Starter 
I am a newbie and I figured I would just plunge in to the deep end and say hello with this post :D

I tried a magnifcent French cheese called Époisses de Bourgogne last Christmas, it is an unpasterised cows milk cheese with a rind very much like camenbert but washed in the local brandy several times.

I also like Barkham Blue and Wookey Hole Cheddar 

Whats your favourite?
post #2 of 45
My favorite depends on what I'm cooking at the time, though hard to beat a good parmesan.  For just plain snacking two of my favorites are shropshire blue and Humbolt Fog.


mjb.
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post #3 of 45
I like the Point Reyes Bleu cheese, it's just packed with flavor.
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post #4 of 45
I'm with you on Shropshire bule Teamfat.In fact most blues tickle my palate, with the major exception of Danish blue. Metalic, harsh n nasty
A very mature Stilton is scrummy and St Augur or Dolcelatta is fab for a light lunch in the sun. But a soggy Gorganzolla is top cheese on my scale.

I do love a Normandy Camembert baked with garlic and evoo...No rosemary. n served with Bits of tiger bread. ( sesame flavoured bloomer)
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post #5 of 45
I think a large part of my fondness for Shropshire is because I first tasted it in the Shropshire area, getting on close to 20 years ago.

It was this pub called The Bishop's Tun, I believe, within sight of the Three Bishops.  I may have my geography wrong, it has been a while.  Anyway the plowman's lunch at this place was probably the best lunch I had during our visit over there, the cheese being a part of that.

mjb.
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post #6 of 45
I really can't say I have ONE favorite. I love tons and tons of cheeses. A lot of them I don't even remember because I haven't had for a while.

Saint Marcellin
Ossau Iraty
Abondance
Gruyère
Beaufort
Tomme de Savoie
Brocciu (from Corsica)
Crottin de Chavignol
Bleu de Bresse
Roquefort
Gorgonzola
Vacherin
Brillat Savarin
Morbier
Fromage à Raclette

.... these are just a few at the top of my head. A LOT of the cheeses I love from France I don't even know the name. And even within those names, take, say "Tomme de Savoie", well there are tons of them, and they're all different, also the age of the cheese makes a huge difference.

From Italy I love Parmeggiano Reggiano and Pecorino Romano, but for pasta, not for eating with a piece of bread.

I've tasted good cheeses from Spain as well, from Switzerland, a few from England, even a few very good cheeses from the U.S. - NO, not from California! :) I think they came from Wisconsin or something.

I've never tried any cheese with live "protein" inside - although I've heard they are excellent. Maybe one day - or maybe never.
post #7 of 45
A favorite cheese? That's a very silly question.

I know this sounds bad, but I'm not a huge fan of blue cheeses... There's a bitterness in them that I don't care for.

We don't have a huge selection up here, unfortunately. But I'm heading down south at the end of the month, and I'm hoping to look for a cheese shop or two...

And eventually, I will go to Paris, where I plan on eating my WEIGHT in cheese and baguettes!
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post #8 of 45
My weakness is cheese , I love eating cheese any kind of cheese, i used to buy food which the flavor is cheese. Maybe my mom always feed me cheese when i was young that's why until now i fun eating cheese. However cheese and milk are known to contain specific factors believed to protect against dental caries and are known as anticariogenic, in fact cheese is considered to be one of the most anticariogenic of all foods.
post #9 of 45
Anything by Cypress Grove, their Humboldt Fog leading the list.
Pretty cool that they make it 20 minutes from my house.
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post #10 of 45
Always a contributing factor, Jim.

It's like me and flour. Do I really think Weisenberger is the best flour around? Or is it that the mill is only 45 miles away, and I can buy it right at the back door? Depondent answers not.
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post #11 of 45
I don't know if it's much of a factor, maybe so.
I'm not saying it's the best, just that it's my current favorite.
I just feel fortunate to have such easy access to it.
The Loleta Cheese Factory is another one that's a short drive away.
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post #12 of 45
Aged extra sharp white cheddar and good parm. Both are hard to get around here.
post #13 of 45
Thread Starter 
Quote:
Originally Posted by CanadianDot View Post

A favorite cheese? That's a very silly question.

I know this sounds bad, but I'm not a huge fan of blue cheeses... There's a bitterness in them that I don't care for.

We don't have a huge selection up here, unfortunately. But I'm heading down south at the end of the month, and I'm hoping to look for a cheese shop or two...

And eventually, I will go to Paris, where I plan on eating my WEIGHT in cheese and baguettes!
 I've never been a huge fan of blue cheeses either but Barkham Blue is probably one of the few I can stomach, if you can get hold of it please do try it.
Edited by Volupta - 3/6/10 at 3:46pm
post #14 of 45
I find myself liking blue cheeses more and more. A good chevre has always been a favorite.

Also interesting little thing about cheese I found out the other day whilst cooking a burger - Kraft singles when melted to the point of bubbling then allowed to harden taste EXACTLY like Cheez Nips.
post #15 of 45
 If I have to nail just one down, it's Gruyere. 
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post #16 of 45
       My favorite cheese?

  Oh, I don't know.  I do love cheese and have some that I purchase more often than others.


   But what I really enjoy are well thought out cheese tastings.  I just love the journey of flavors and how each cheese plays off of the others.  Yum, Yum, Yum!


   Hmmm..If I have to pick just one>>>>>I'll have to get back to you 
  dan
post #17 of 45
There is a goat cheese from El salvador.  My friends from there always have it.  It is crumbly and salty.  They use it in soups, salads and my favourite, PUPUSAS! mmmmm....  Every one of my friends and their families just call it de queso de cabra or in english, goat cheese.
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post #18 of 45
I love a nice manchego, a creamy roquefort, and a sharp asiago.  Those are my favorites for eating raw.

For cooking I like sharp white cheddar and gruyere.

Parmesan is to food what Bach is to music.  Like it or not it's the undisputable best.

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post #19 of 45
Quote:
Originally Posted by Volupta View Post



 I've never been a huge fan of cheeses either but Barkham Blue is probably one of the few I can stomach, if you can get hold of it please do try it.
 

I'll keep my eye out for it! Thank you so much!
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post #20 of 45
So many different types.....but right now I have been grilling Halloumi which is out of this world ( a Cypriot cheese ) and the other I have been cooking with is Pecorino Romano ....like everything else it depends on what the dish is....made raclette twice this winter and loved it.....

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Wine and Cheese
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Réalisé avec un soupçon d'amour.

Served Up
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Wine and Cheese
(62 photos)
 
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post #21 of 45

For French cheeses.....well, French Fries list is right up there with some of my fav.'s

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Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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post #22 of 45
 Ubriaco (sometimes spelled umbriaco) - A hard Italian cow's milk that is soaked in wine.  Fabulous flavor and two of my favorite things in one - wine and cheese
post #23 of 45
i'm not a cheese connoisseur at all but some of my favourite cheeses include:

Smoked Applewood Cheddar
White Cheddar
Grated Mozzarella
Fresh Parmesan
Gruyere
White Cheshire
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post #24 of 45
Oh man, applewood smoked cheddar makes GREAT mac 'n' cheese. Super, super yummy. And every once in a while, I can find it at a deli up here!
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post #25 of 45
Quote:
Originally Posted by CanadianDot View Post

Oh man, applewood smoked cheddar makes GREAT mac 'n' cheese. Super, super yummy. And every once in a while, I can find it at a deli up here!
last time i cooked with applewood smoked cheddar i made a Roulade of smoked applewood with pimento, onions, fresh basil, aubergine, courgette, and sliced potato
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post #26 of 45
Interesting, that no-one seems to rate Emmentaler, a high rater in my book.  Others, a decent smoked cheddar wrapped in mild pancetta and a decent vintage cheddar. Of course, after i start my new job next week, which features a Cheese buffet, it is highly likely that my tastes may change and, most probably, become just that little more knowledgeable.
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post #27 of 45
Quote:
Originally Posted by Coulis-o View Post



last time i cooked with applewood smoked cheddar i made a Roulade of smoked applewood with pimento, onions, fresh basil, aubergine, courgette, and sliced potato


 

Totally off-topic and all, but reading 'courgette' and 'aubergine' make you seem very exotic and mysterious in my 'zucchini' and 'eggplant' world.
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post #28 of 45
lol CanadianDot, must be a Canadian thing.

** is dazzled ** too.  I keep google open on a side tab to translate for me  
post #29 of 45
Thread Starter 
Quote:
Originally Posted by Nick.Shu View Post

Interesting, that no-one seems to rate Emmentaler, a high rater in my book.  Others, a decent smoked cheddar wrapped in mild pancetta and a decent vintage cheddar. Of course, after i start my new job next week, which features a Cheese buffet, it is highly likely that my tastes may change and, most probably, become just that little more knowledgeable.
 
Do you mean Emmental? I'm not overly keen the Swiss cheese, they have this slightly sweet edge which for me isn't right in cheese.

The Wookey Hole cheddar I mentioned in my first post is a vintage cheddar, it is matured in the Wookey Hole caves in Somerset.

I am very lucky to live very close to a cheese shop and the gentleman in there knows his cheeses 
post #30 of 45
Quote:
Originally Posted by Just Jim View Post

Anything by Cypress Grove, their Humboldt Fog leading the list.
Pretty cool that they make it 20 minutes from my house.

Pretty cool indeed! I had a goat cheese from Cypress Grove a while ago, it was like a little log with a triangular section, completely black on the outside, I cut small slices to float on a Broccoli soup I made, along with some walnut halves. That goat cheese was really good... and beautiful!
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