Cut the Cheese! [moved from Home Cooking]

[alkapal]

Not what you expected? ;D

This little page had some new info to me, and I thought you might enjoy seeing the cutting techniques and tools:
http://www.fromages.com/decoupe.php

Also, what is the best cheese you ever had?
For me, Brin d'Amour that I got at Whole Foods. Subtle, tangy, earthy, herby. Simply luscious.

Check out this wonderful searchable reference for types of cheese:
http://www.fromages.com/cheese_library.php

Have a look, and tell me your favorite (and google image link, if possible, please!):

This is the Brin d'Amour:
http://images.google.com/images?svnum...

[sebetti]

My standby favorite is St. Agur - it's a lovely, creamy medium blue cheese that is just bliss in your mouth. The first time I had it I couldn't stop eating it. But this weekend I had a Shropshire Blue (from Neals Yard) for the first time (Scottish hard) and I think I found a new love (especially since it's about $8 a lb cheaper!).

I don't get it, 10 years ago I was totally indifferent to blues, now they are irresistible.

I do like the Mimolette (looks like cantaloupe!) but it's always sad and dry looking when I find it in the stores...guess there just isn't enough turnover.

[MMRuth]

One of my recent favorites is Bleu de Gex.

[alkapal]

May I present.... Bleu de Gex:
http://www.fromages.com/cheese_librar...

[yayadave]

I never heard of this before, but the picture looks great. So I Googled and found this:

Cipollini and Bleu de Gex Tart
by Suzanne Goin
of Lucques, Los Angeles, CA
Serves 8 to 10
http://www.leitesculinaria.com/recipe...

Now I have a way to serve this. What a cheese course!!

[alkapal]

yayadave: great recipe, great site. thanks for playing!

[MMRuth]

I keep wanting to try her tarts and haven't yet - thanks for the link!

[zelu koloria]

my favourite cheese is a blue cheese rom the pyrennese called zelu koloria. I also really really like beaufort, beenliegh blue, wigmore and fleur de marquis.
When I used to work in a cheese shop I found he hardest cheese to cut was a bright orange one that looks like volcano rock on the outside called Mimolette.

[Ruth Lafler]

No kidding on the Mimolette! That's some dense stuff!

[alkapal]

May I present....Mimolette!
http://images.google.com/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Mimolette_vieille_etuvee.jpg/567px-Mimolette_vieille_etuvee.jpg&imgrefurl=http://commons.wikimedia.org/wiki/Image:Mimolette_vieille_etuvee.jpg&h=599&w=567&sz=70&hl=en&start=6&tbnid=Zdr-ZK-yCVk-VM:&tbnh=135&tbnw=128&prev=/images%3Fq%3Dmimolette%2Bcheese%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG

http://www.fromages.com/cheese_librar...

[alkapal]

May I present...Beaufort!
http://www.fromages.com/cheese_library_detail.php?id_fromage=26

Beenleigh Blue:
http://images.google.com/images?gbv=2&svnum=10&hl=en&sa=X&oi=spell&resnum=1&ct=result&cd=1&q=beenleigh+blue+cheese&spell=1

Wigmore Cheese:
http://images.google.com/images?gbv=2...