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Oct 27, 2010 06:56 AM

Your favorite cheese

These days, I can't stop eating Chimay cheese...from Belgium. So good....

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  1. There are soooo many, but one that stands out for me is an aged Spanish Goat's milk cheese called Monte Enebro. My favorite domestic cheese is Trillium by The Lazy Lady in Vermont.

      1. Domestic and local: the spreadable Teleme from the Cheese Factory in Sonoma. On chunks of seeded sourdough baguette, it's addictive and can easily be my dinner, served up with a good glass of something white and dry.
        I love good imported Manchego shaved over dark greens salad with red grapes and walnuts and walnut oil vinaigrette with verjus for the acid component. Amazingly good.

        1 Reply
        1. re: mamachef

          I got a chunk of Teleme from a cheese shop in Portland, Oregon and I am hooked.

            1. re: sushigirlie

              Ditto on both. But my very favourite of all would be Comte.

              1. re: sushigirlie

                A million times: Epoisse, bought directly in the village. Then an aged Dutch cheese eaten right in the shop.

                1. A farmhouse Stilton tied with an unspeakably rich Explorateur (sp?)

                  5 Replies
                  1. re: beevod

                    There hasn't been a farmouse/farmstead Stilton made since the late 1930's. (By "farmstead," I mean a cheese that is entirely made on a single farm from the milk of that farm's herd.) However, if you are a lover of Stilton, you need to seek out Stichelton, which, for all intents and purposes, is a raw milk Stilton. In deciding to make this cheese, Randolph Hodgson from Neal's Yard Dairy in London and Joe Schneider, the cheesemaker, had two goals: first, to revive the tradition of making raw milk Stillon, which had ceased some twenty plus years earlier after a listeria scare caused Colston Bassett, one of the Stilton producers and the only one to still be using raw milk, to switch to pasteurized milk; and second, to produce a true farmstead cheese. Stichelton can't be called Stilton, because the recipe for the latter now specifies the use of pasteurized milk by law. Stichelton is a wonderful cheese, with all of the savoriness that Stilton is famous for, but with a creamier texture and a longer, more complex finish.

                    1. re: cheesemaestro

                      Generally speaking, do you think cheeses made with non pasteurized milk taste better? Same with the yogurt?
                      Is it true that all market cheeses in Europe are made with non pasteurized milk?

                      1. re: Monica

                        As a general rule, I think that cheeses made with raw milk have more depth of flavor than cheeses made with pasteurized milk. Pasteurization kills the good bacteria in cheese along with the dangerous ones and inactivates enzymes that contribute to the development of complexity as a cheese ages. However, I don't buy the argument that all pasteurized milk cheeses are bad. A skillful cheesemaker can produce a very good cheese from "zapped" milk, for example, the Stilton made by Colston Bassett. And that's an example of a cheese produced and sold in Europe that is not made from raw milk, so it is not true that all European cheeses sold there are made from raw milk. The number of raw milk cheeses available in European countries is nonetheless much higher than in the US and Canada, because they don't have the restrictive laws we do that prohibit the sale of raw milk cheese aged less than 60 days. Also, large industrial cheesemakers (think Kraft in the US) have to pasteurize, even for aged cheeses, because they get their milk from many different suppliers and cannot vouch for the cleanliness and safe practices of every one of them. To a lesser extent, that is also true in Europe.

                      2. re: beevod

                        l'Explorateur was my first introduction into fine cheese. I was about 20, and went to the local cheese shop and asked for a nice sharp cheddar. The guy behind the counter said sure, but try this first. This was before he told me it was something like $12 a pound (in 1973). I was hooked anyway. Amazing stuff, although it seems to have varied over the years..

                        These days, the Delice de Bourgogne at Trader Joes (or Costco sometimes, but it's too big a piece) is pretty similar to my taste and a lot easier to find.