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Which cheese are you ?

Pecorino Romano Feb 28, 2001 10:52 AM

Link: http://www.astradyne.co.uk/cheese/

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  1. h
    Helen a/k/a Ricotta RE: Pecorino Romano Feb 28, 2001 02:09 PM

    That is one of the most ridiculous web sites I've seen to date. I loved it.

    5 Replies
    1. re: Helen a/k/a Ricotta
      Shoeman - Darn It - I wanted to be Ricotta! RE: Helen a/k/a Ricotta Feb 28, 2001 02:36 PM

      Funny thing. All the names I put in returned cheeses from thier native countries.

      1. re: Shoeman - Darn It - I wanted to be Ricotta!
        Caitlin McGrath RE: Shoeman - Darn It - I wanted to be Ricotta! Feb 28, 2001 03:20 PM

        Well, Caitlin isn't exactly an Iraqi name, but it turned up an Iraqi cheese!

        1. re: Caitlin McGrath
          Helen RE: Caitlin McGrath Feb 28, 2001 03:26 PM

          Yeah, and I don't think I have any Italian forebears.

          BTW, Caitlin, what Iraqi cheese was that?

          1. re: Helen
            Caitlin McGrath RE: Helen Feb 28, 2001 05:10 PM

            Caitlin turned up meira: "Meira is a traditional Iraqi cheese, made from sheeps milk. The curds are cut into strips and matured in a sheepskin bag for between 6 and 12 months."

            McGrath turned up boursin.

            Caitlin McGrath turned up scloss, an Austrian cheese "similar to limburger, but with a stronger flavour."

            I prefer the first two. Anyway, I'd really like to know the algorithm this site uses. (BTW, it's not random; I tried a few names more than once just to be sure.)

        2. re: Shoeman - Darn It - I wanted to be Ricotta!
          Barrie Covington RE: Shoeman - Darn It - I wanted to be Ricotta! Feb 28, 2001 03:27 PM

          Yup, "Covington" came up with the predictable Cheddar.

      2. e
        emily RE: Pecorino Romano Feb 28, 2001 03:23 PM


        "Limeswold was a cheese made in the 1980s in England. However, it never became popular, and production stopped after a few years."


        1 Reply
        1. re: emily
          bryan RE: emily Feb 28, 2001 11:32 PM

          Don't feel so bad. I'm stinking Bishop.

        2. j
          Jason Perlow RE: Pecorino Romano Feb 28, 2001 04:30 PM


          "Jason" gets Emmental (a cheese full of walnut-sized holes, which would tend to to with Jim's recent assessment about my general food knowledge)

          "Perlow" gets Wensleydale, which is a hard cheese with blue veins that is similar to stilton.

          and the combo gets Romano.... I dunno, I guess I'd prefer to be a wensleydale being a Gorgonzola freak and all, but I dig swiss cheeses like Perrano.

          1. b
            berkleybabe RE: Pecorino Romano Feb 28, 2001 05:16 PM

            Leerdammer--which sounds a little obscene :) Initials yield Red Leicester. First name only was your basic mozzarella. Split personality???

            1. j
              Janet A. Zimmerman RE: Pecorino Romano Feb 28, 2001 11:10 PM

              Well, whatever it is, my first name yielded Oszczypek. The ironic thing is my first and last name yielded Danish Blue, which (along with all blue cheeses) is the one cheese I absolutely cannot eat -- makes me gag, actually. My family will get a big kick out of that though -- they all adore blue cheese.

              1. w
                wendy jackson RE: Pecorino Romano Mar 2, 2001 11:41 AM


                A hard Dutch cheese, made from cows milk. Friesekaas has a natural, waxed rind, and ripens in 3 to 12 months. It is flavoured with cumin and cloves.

                1 Reply
                1. re: wendy jackson
                  Alice RE: wendy jackson Mar 2, 2001 06:46 PM

                  I am delighted to be Dolcelatte, a most delightful cheese, gentle yet intense!

                2. d
                  DF RE: Pecorino Romano Mar 5, 2001 11:01 AM

                  first name:
                  St. Paulin, which is a round, semi-soft cheese from France. It has a thin leathery rind, and is a yellow/orange colour. It has a creamy, butter-like taste, and was origianlly made by Trappist monks.

                  last name:
                  Brinza(or Burduf Brinza), a soft Romanian cheese made from sheeps milk. It is mild, and moist, and has a sweet aroma. If preserved in salt, it begins to resemble Feta. It is primarily used for cooking.

                  As a round, semi-soft part Romanian, that seems just right.

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