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Are you making a specialty food?

WHat are your favorite cheeses?

Lara Kline Jul 14, 2005 09:05 AM

I am always looking for something new. My most recent purchases for ths weekend (and current favorites) are a goat w/honey- Capra, Primadonna, A triple cream brie called Delice, and a yummy pecorino.

  1. r
    rworange Jul 15, 2005 03:29 PM

    Harley Farms (which can be ordered on line) has the most exquisite chevre marinated in Extra Virgin Olive Oil & Lemon Juice, with Sundried Tomato, Rosemary & Peppercorns.

    Supposedly it can be kept a year in the fridge. Yeah right. It lasted two days in my house. I picked it up at their farm in Pescadero, California with the little goats right outside the door working on turning more grass into cheese. Lovely, lovely stuff.

    The cheese in the glass jar is what I am talking about. Up there with some of the best French cheese I tried IN France.

    Link: http://www.harleyfarms.com/our_cheese.htm

    Image: http://www.harleyfarms.com/newIMG/sho...

    1. g
      gp Jul 15, 2005 02:44 PM

      morbier, smoked rambol, a good strong cheddar, all kinds of blue, camembert....

      this is like listing your favorite books.....you know you have an extensive list but it's in a fog

      1. 4
        4chowpups Jul 14, 2005 07:29 PM

        Petit Basque all the way!!!!

        1. s
          Steve Jul 14, 2005 04:03 PM

          When I can get it, Vacherin Mont d'Or. Spoonful after lovin' spoonful.

          1 Reply
          1. re: Steve
            emily Jul 15, 2005 06:54 PM

            Vacherin Mont d'Or is also my favorite cheese -- we'll be in France in November and I can't wait to get my hands on lots of Vacherin!

            Next up are probably Epoisses, Bleu d'Auvergne and Roquefort. I like Andante Dairy's cheeses, as well.

          2. c
            Claire Jul 14, 2005 01:34 PM

            God, do I looove cheese...one of the more remarkable ones I came across at whole foods...the name is burned on my brain-bastienssen ribeaupierre...I think it is an aged gouda...it is relatively soft and really strong tasting, but I swear to god by the time it hits the back of your tongue it tastes like rich chocolate...

            1 Reply
            1. re: Claire
              Don Shirer Jul 19, 2005 08:54 PM

              Do you mean Pierre Robert (triple creme)? I just tried it for the first time last week, and barely got a taste since my wife ate the rest in one fell swoop. I agree it is addictive.

            2. m
              Morton the Mousse Jul 14, 2005 01:06 PM

              My favorite is Istara - a sheep's cheese from the Pyrenees. It has a complex flavor that is not overpowering; very mellow and smooth. The texture is mid-hard, slicable, very pleasing.
              I also love Primadonna Gouda. It makes a great pesto when substituted for Parm.

              1. t
                Terrie H. Jul 14, 2005 12:06 PM

                Lately, I'm way too fond of Humboldt Fog, a goats' milk cheese made by Cypress Grove in nothern California. If it has been handled correctly and is ripened, it is heaven. Wish it wasn't so pricey though.

                5 Replies
                1. re: Terrie H.
                  AlexCasa Jul 14, 2005 01:06 PM

                  I just had that at a restaurant in Portland, ME and loved it so much, I bought a piece at a local grocer to have at home. Outstanding stuff!!

                  1. re: Terrie H.
                    danna Jul 14, 2005 04:53 PM

                    I'm afraid to try it because of the price, afraid to start another addiction. Have you had their purple haze?

                    1. re: danna
                      Terrie H. Jul 15, 2005 08:05 AM

                      The Humboldt Fog is the only one from Cypress Grove I have seen here, so I haven't tried any others. Imagine my glee when I found it on sale for "only" $14.99 last week at Whole Foods!

                      1. re: Terrie H.
                        mangorita Jul 15, 2005 03:25 PM

                        I love love love Purple Haze and Humboldt Fog. I can't resist the stuff. I'll have to pick some up this weekend.

                        1. re: mangorita
                          Terrie H. Jul 15, 2005 07:12 PM

                          You people are going to make me fat and poor!!! Will have to search out Purple Haze now.....

                  2. k
                    ko Jul 14, 2005 10:59 AM

                    If you like stinky, runny brie, you have to try Epoisses. It makes brie taste like Velveeta by comparison.

                    3 Replies
                    1. re: ko
                      TCUJoe Jul 14, 2005 12:13 PM

                      Epoisses is the French equivalent to Limburger.

                      1. re: TCUJoe
                        ko Jul 14, 2005 03:06 PM

                        I said "if you like stinky", but it's way better than Limburger.

                        1. re: ko
                          pitu Jul 15, 2005 08:20 AM

                          way waaaay better than limberger, and not as foul
                          epoisses is the bestest!

                    2. c
                      chowgal Jul 14, 2005 09:59 AM

                      stinky italian tallegio

                      1 Reply
                      1. re: chowgal
                        claire Jul 14, 2005 01:36 PM

                        And stinky Pau from Spain...

                      2. h
                        Howard-2 Jul 14, 2005 09:41 AM

                        I especially like Morbier, dolce Gorgonzola, Gourmandise (kirsch flavor), ripened cheeses in general (there are lots of others besides brie and camembert), ripened and other cheeses made with goat's milk rather than cow's milk.

                        1 Reply
                        1. re: Howard-2
                          Jon36 Jul 15, 2005 09:50 AM

                          Fresh mozzarella, brie, St. Andre, cheddar, swiss, goat.

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