Cut the Cheese! [moved from Home Cooking]
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:
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:
Have a look, and tell me your favorite (and google image link, if possible, please!):
This is the Brin d'Amour:
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.
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.