What A Friend We Have in Cheeses

[Unicron]

We had an interesting cheese around Thanksgiving. It was a type of Gouda IIRC, and it had apricots in it.

 

[propita]

I love the smoothness of Harvarti. It goes nicely on a sandwich that has some spicy mustard. Provolone's not bad either. Brie is nice, too, but I found out there's too many types for me to bother with, since Hubby's not that crazy about cheese, and I don't want to eat all of it. I like feta with salad, but not too much as I find it rather salty and dry. Blue/bleu is great on salads and such, but I hate it with beef (sandwiches and steaks). The flavor overwhelms the taste of the beef to me. Ugh!

My brother once made nachos with velveeta and canned chili. Omg! It looked liked something the dog ate, barfed up, ate again, and shat out. Although I was so very hungry, you couldn't pay me to eat the crap. The nachos Hubby and I made had canned vegetarian beans, lots of fresh cut veggies, and fresh grated jack cheese. Looked appetizing and tasted great.

 

[Amaris]

I've never come across an American Cheese in the UK, Canadian yes but not American. But then again the UK alone has 700 named cheeses manufactured in the UK. Plus it's right next door to France which has a similair number of types of cheese. That's before we get onto the likes of Swiss, Italian and Greek Cheeses.

According to wikipedia in 2004 the top exporters (by moneteray value) where

France
Germany
Netherlands
Italy
Denmark
Australia
New Zealand
Beligium
Ireland
United Kingdom

Ah, I can see where another cheese from the U.S. isn't needed quite as much.

Still, 700 varieties of cheese? I didn't know there was that much cheese!

Ehm, I don't think we import cheese from America...
Although i think i've seen Amercan cheese-spread(cheese whizz?!?) in a can once or twice...
We got plenty of cheeses to choose from, Dutch and European...
I like slightly mature Dutch cheese...
Gouda is good too...

Cheez Whiz is good as a fake cheese. It's great on Ritz Crackers.

So, how long did you debate back and forth between those titles?

Several minutes. I ended up flipping a coin! Of course, my favorite one, "Cheeses take the wheel!" came to mind after I'd already pressed the submit button. Ah well, can't win them all.

I think most Cheese produced in America is for the domestic market.

Yeah, looking at the sheer number of cheese made in Europe, I can't imagine why anyone would want to try cheese from the U.S.

Cheese. Serious stuff. An evening spent eating cheese morsels and drinking red wine is an evening well spent.

Some of my favourites (mostly Italian, Swiss and French, but Dutch cheese is good, too):

Brie
Camembert
Gorgonzola
Asiago
Emmental
Gouda
Beaufort
Swiss Gruyère
Fontina della Val d'Aosta
Toma piemontese
Mozzarella, especially mozzarella di bufala campana, and the cream-filled burrata
Squacquerone (try and pronounce it if you dare! )
Scamorza, especially scamorza affumicata (smoked)
And obviously the king of cheese, Parmigiano Reggiano (which is not simply Parmesan cheese).

One of the best things ever invented by man is hard cheese, honey, aceto balsamico, and red wine. Oh my.


Man. I crave cheese now.

Thanks to you, me too!

We had an interesting cheese around Thanksgiving. It was a type of Gouda IIRC, and it had apricots in it.

That sounds interesting. I've never had cheese with fruit in it. I'd never even heard of it (though I know of Gouda).

I love the smoothness of Harvarti. It goes nicely on a sandwich that has some spicy mustard. Brie is nice, too, but I found out there's too many types for me to bother with, since Hubby's not that crazy about cheese, and I don't want to eat all of it. Blue/bleu is great on salads and such, but I hate it with beef (sandwiches and steaks). The flavor overwhelms the taste of the beef to me. Ugh!

Mmm, Havarti cheese is good, too. I like it on salted crackers. Bleu cheese is wonderful in salads, and I had it once in a roast beef sandwich, and I liked the strong, overpowering flavor it had. The best cheeses have to invade my senses, in my opinion, to the point where all I can taste is cheesy goodness.

 

[Unicron]

That was the first "fruity" cheese I'd had too, and it had a very interesting flavor. Very sweetish. If I track it down, I'll let you know who makes it.

 

[scotpens]

My brother once made nachos with Velveeta and canned chili. Omg! It looked liked something the dog ate, barfed up, ate again, and shat out. Although I was so very hungry, you couldn't pay me to eat the crap.

When my brother and I were kids, we used to make a sort of Mexican casserole for a quick lunch or dinner. We'd put layers of browned ground beef, sliced cheese, canned refried beans, salsa from a jar, and tortilla slices in a casserole dish and heat up the whole thing in the oven. We dubbed the recipe "Tijuana Slop," or TJS for short. I remember it tasting pretty good, but my palate was far less discriminating at that age.

At any rate, I'm sure it tasted better than those Velveeta nachos.

 

[Amaris]

That was the first "fruity" cheese I'd had too, and it had a very interesting flavor. Very sweetish. If I track it down, I'll let you know who makes it.

Awesome!

My brother once made nachos with Velveeta and canned chili. Omg! It looked liked something the dog ate, barfed up, ate again, and shat out. Although I was so very hungry, you couldn't pay me to eat the crap.

When my brother and I were kids, we used to make a sort of Mexican casserole for a quick lunch or dinner. We'd put layers of browned ground beef, sliced cheese, canned refried beans, salsa from a jar, and tortilla slices in a casserole dish and heat up the whole thing in the oven. We dubbed the recipe "Tijuana Slop," or TJS for short. I remember it tasting pretty good, but my palate was far less discriminating at that age.

At any rate, I'm sure it tasted better than those Velveeta nachos.

Are you kidding?! Velveeta/Chili nachos are heart-stoppingly terrific!

 

[Captain Ice]

Let's see

Parmesan
Roquefort
Brie
Asiago
Muenster
Havarti
Extra Sharp Cheddar
Gouda.


I'd mention Velveeta as it's good in omelets with a little chorizo, but it's cheese in the same way that Tang is orange juice, so....

Man, now I want cheese with dinner....

 

[propita]

My brother once made nachos with Velveeta and canned chili. Omg! It looked liked something the dog ate, barfed up, ate again, and shat out. Although I was so very hungry, you couldn't pay me to eat the crap.

When my brother and I were kids, we used to make a sort of Mexican casserole for a quick lunch or dinner. We'd put layers of browned ground beef, sliced cheese, canned refried beans, salsa from a jar, and tortilla slices in a casserole dish and heat up the whole thing in the oven. We dubbed the recipe "Tijuana Slop," or TJS for short. I remember it tasting pretty good, but my palate was far less discriminating at that age.

At any rate, I'm sure it tasted better than those Velveeta nachos.

I'm sure yours tasted better too. If nothing else, you used actual food!

 

[Goliath]

Some of my favourites (mostly Italian, Swiss and French, but Dutch cheese is good, too):

Have you had a chance to try Époisses de Bourgogne?

It's very tasty, but it smells like a barnyard. I've had to wash my hands and open a window after eating some.

One of the few good things about the small city where I live is the ready availability of good cheese. I live just down the street from an Italian grocery with an excellent selection. Plus, there's the Fromagerie downtown, which is like a cafe, but with cheese instead of coffee.

 

[Ar-Pharazon]

Some of my favourites (mostly Italian, Swiss and French, but Dutch cheese is good, too):

Have you had a chance to try Époisses de Bourgogne?

It's very tasty, but it smells like a barnyard. I've had to wash my hands and open a window after eating some.

One of the few good things about the small city where I live is the ready availability of good cheese. I live just down the street from an Italian grocery with an excellent selection. Plus, there's the Fromagerie downtown, which is like a cafe, but with cheese instead of coffee.

Do you live in Wisconsin?
The Woodman's in Kenosha, WI. has about 8 times more cheese, selection-wise, than any Jewel or other "super" market.

 

[Goliath]

Do you live in Wisconsin?

Not too far from there, actually. Northern Ontario.

 

[Ar-Pharazon]

Do you live in Wisconsin?

Not too far from there, actually. Northern Ontario.

OK. Not necessarily cheese-land, but pretty close

 

[iguana_tonante]

Some of my favourites (mostly Italian, Swiss and French, but Dutch cheese is good, too):

Have you had a chance to try Époisses de Bourgogne?

It's very tasty, but it smells like a barnyard. I've had to wash my hands and open a window after eating some.

I've never had it, but it sounds delicious. I am not shy about pungent-smelling cheese.

Plus, there's the Fromagerie downtown, which is like a cafe, but with cheese instead of coffee.

Fuck astrophysics, I think I just found out my dream job.

 

[Unicron]

I think what we might have had was Stilton apricot cheese, which can be found at some Trader Joe stores but the availability seems to vary quite a bit by location. It's an English cheese.

 

[Goliath]

Plus, there's the Fromagerie downtown, which is like a cafe, but with cheese instead of coffee.

Fuck astrophysics, I think I just found out my dream job.

Except you'd have to live here to work there.

 

[iguana_tonante]

Nah, I think I'm opening my own here in Italy. Location, location, location.

 

[Goliath]

 

[ITL]

If I ever visited a Fromagerie I fear that the cheese overload would do me a fatal mischief. And who wants the obese, bloated corpse of a terminal cheese aficionado stinking up the joint? Can't be good for business.

 

[Amaris]

If I ever visited a Fromagerie I fear that the cheese overload would do me a fatal mischief. And who wants the obese, bloated corpse of a terminal cheese aficionado stinking up the joint? Can't be good for business.

They could roll you over to the Limburger section, put a "Vietato Fumare" sign on you, and no one would know you were ever there.

 

[Alidar Jarok]