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Cheese - what is your favourite? - Page 2

post #31 of 45
Sounds like that might have been their Bermuda Triangle, though I'm not sure how dark the rind is.
Their Purple Haze is great, with fennel and lavender pollen.
And their Fromage a Trois is excellent, it combines organic pesto, dried tomato and pine nuts.
Gotta love the name too.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #32 of 45
I went to their website - yes, it is the Bermuda Triangle - although I remember the one I got being covered in black ashes, while the one one their site looks white. Maybe they changed it? 

I also realized it's a California cheese company - ahem - my little joke about California cheeses had to do with the plastic-like cheeses you see on TV for the California ad "It's the cheese!".
post #33 of 45
Stilton in moderation
Gorgonzola Mountain Piccante is great
Saint Agur Blue is my favorite blue
Spanish Manchego
Brie de Melun
Bucheron
Peppadew Cheddar
Mozzarella that I make fresh myself
Parmesan Reggiano
Of course many of these are great with honey and almonds
post #34 of 45
Balderson Cheddar, the 3 and 5 y/o are my favourite, but the 2 y/o is good too.
Bleu de Bresse is fantastic
Chimay is great
Bleu de Benedictine is awesome
Oka is fabulous
post #35 of 45
 it depends.:)
post #36 of 45
I could live on cheese and have a wide range of loved cheeses, some really good, and some crappy.  I do love, i must admit, the kind of american cheese that is not melted in a folded plastic sleeve, but comes in a brick that they slice (should be sliced thick).  It;s one of my memories of childhood - getting a slice right off the top when my mother would buy it.   Whenever i'm in the states i eat slices of it out of the fridge, a favorite snack.  On the other extreme, I love parmigiano reggiano.  If i happen to be eating brie, i love brie, if i happen to be eating taleggio, i love taleggio, or cheddar, or stinky bishop, or stracchino, or auricchio or gorgonzola... what's not to love in cheese? 

If i had to have only one cheese (you know, on  a desert island) it would have to be parmigiano, the one, all-round, all-purpose, all-fulfilling cheese.  A chunk of parmigiano and a really good pear - one slice of parmigiano, hmm, that would go well with some pear, one slice of pear, hmm, I'd like to round that off with another piece of parmigiano, and so on till all the cheese or all the pears are finished.   
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #37 of 45
i like smoke gouda alot and love goat cheese especially the one we were getting at work made locally by some italian dudes.who had some aged cheese that was awsome with walnuts or peppers but i love brie and and gorganzola for sure but im still tasting and will try any cheese
Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #38 of 45
I'm not a cheese fan but I am particular to a nice Burrata with some fine balsamic.
post #39 of 45
I am jealous of all the experience so many of you have had with cheese! I have tried a conservative number of cheeses, maybe 40 but nothing as exciting as some of the ones mentioned here. Blue cheese and smoked Gouda are faves. So many cheeses, so little time. I can do it!
If I want it bad enough, I'll learn to make it myself!  I'm not afraid to fail, I'm afraid of going without!
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If I want it bad enough, I'll learn to make it myself!  I'm not afraid to fail, I'm afraid of going without!
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post #40 of 45
I love grilled Halloumi!!!
post #41 of 45
Quote:
Originally Posted by Koukouvagia View Post


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

Again, my owl friend, we have yet something else in common - Bach. 
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #42 of 45
Parmesan is to food what Bach is to music.  Like it or not it's the undisputable best.

Spoken like a concert musician. Everybody knows it's the Beach Boys that are best!
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #43 of 45
Quote:
Originally Posted by Koukouvagia View Post

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

Ah, there's no such thing as the 'best' music, or the 'best' cheese for everyone. Taste is subjective! And that's one of the most wonderful parts of the human experience - That we all experience flavours and sounds and life in completely different ways, and with completely different reactions!
*Does not play well with Custards*

http://dotbakes.blogspot.com
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*Does not play well with Custards*

http://dotbakes.blogspot.com
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post #44 of 45
There is nothing like fresh Mozzarella eaten right at the producion place in south of Italy.
My friend from Puglie and from Neaples throw away mozzarella that is 2 days old as we would do with bread. They have such a quality and you can not get it anywere else.
post #45 of 45
Whoever said manchego above was right on.
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