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Your favorite cheese

Monica Oct 27, 2010 06:56 AM

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

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  1. b
    breadfan RE: Monica Oct 27, 2010 07:54 AM

    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. s
      SherBel RE: Monica Oct 27, 2010 07:59 AM


      1. mamachef RE: Monica Oct 27, 2010 08:01 AM

        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
          jpc8015 RE: mamachef Jan 3, 2013 04:54 PM

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

        2. s
          sushigirlie RE: Monica Oct 27, 2010 08:02 AM

          Epoisses. Followed by Taleggio.

          4 Replies
          1. re: sushigirlie
            MLP RE: sushigirlie Nov 2, 2010 06:58 AM

            Ditto on the Époisses.

            1. re: sushigirlie
              chefathome RE: sushigirlie Dec 27, 2010 06:50 AM

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

              1. re: sushigirlie
                Giraffe RE: sushigirlie Jan 4, 2013 12:12 AM

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

                1. re: sushigirlie
                  MichaelACavanaugh RE: sushigirlie Apr 26, 2013 01:48 PM

                  Epoisses. Vachement!

                2. b
                  beevod RE: Monica Oct 27, 2010 08:04 AM

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

                  5 Replies
                  1. re: beevod
                    cheesemaestro RE: beevod Oct 27, 2010 09:42 AM

                    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
                      Monica RE: cheesemaestro Oct 27, 2010 09:53 AM

                      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
                        cheesemaestro RE: Monica Oct 27, 2010 10:19 AM

                        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.

                        1. re: Monica
                          Eric3811 RE: Monica Jun 15, 2013 11:04 AM

                          Raw milk by far

                      2. re: beevod
                        Steve Green RE: beevod Dec 15, 2012 09:17 PM

                        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.

                      3. Jay F RE: Monica Oct 27, 2010 08:10 AM

                        I sometimes serve parmigiano-reggiano for dessert, with pears, almonds, walnuts.

                        Once a month or so, I declare a Cheese Day, which means St. Andre with really good bread, and I eat nothing else that day, with the possible exception of some fruit.

                        1. applehome RE: Monica Oct 27, 2010 09:20 AM

                          I'm just into a piece of humboldt fog turning runny - that's it for the moment.

                          7 Replies
                          1. re: applehome
                            alanbarnes RE: applehome Oct 27, 2010 12:10 PM

                            +1. And Cowgirl's Red Hawk - it gets extra points because it comes in smaller cheeses that you can properly age yourself. And speaking of cheeses that are best when they start to get spoon-able, Franklin's Teleme is pretty incredible, too...

                            1. re: alanbarnes
                              cheesemaestro RE: alanbarnes Oct 27, 2010 12:31 PM

                              +2 for Red Hawk. Three other US-made washed rind cheeses that I recommend highly are Capriole's Mont St. Francis, Cato Corner Farm's Hooligan and Meadow Creek Dairy's Grayson.

                              1. re: cheesemaestro
                                Vetter RE: cheesemaestro Oct 31, 2010 09:23 PM

                                +3 for Red Hawk. I don't care what my family says about the smell -- that stuff is heaven.

                                1. re: Vetter
                                  curej RE: Vetter Dec 28, 2010 02:52 PM

                                  Love Red Hawk, too. However, (and it may just be where I get my cheese) there seems to be a narrow peak in its flavor...buy it a couple of days late and it's nasty/ammoniacal.

                                  1. re: curej
                                    cheesemaestro RE: curej Dec 28, 2010 03:37 PM

                                    That's not surprising. A wheel of Red Hawk in top condition should be enjoyable for more than two days, but like all other triple creme cheeses, deterioration sets in fairly quickly.

                                    1. re: cheesemaestro
                                      jester99 RE: cheesemaestro Dec 30, 2010 07:35 AM

                                      got a small wheel of it for christmas. destroyed half of it in the morning of. Smells bad but tastes amazing. Which is pretty much what amazing cheese should be like.

                                2. re: cheesemaestro
                                  Eric3811 RE: cheesemaestro Jun 15, 2013 11:06 AM

                                  2 thumbs up on the Grayson! Just open a window, my wife almost lost her lunch when I cut it.

                            2. linguafood RE: Monica Oct 27, 2010 10:11 AM

                              Good dog, where to begin? I am a cheeseaholic.

                              So - in no particular order:

                              Super-aged gouda (it's like eating caramel)
                              Aged manchego
                              Sharp Cheddar
                              Bulgarian feta
                              St. André

                              And the list goes on....

                              1. h
                                Harters RE: Monica Oct 27, 2010 10:30 AM

                                Difficult call but possibly Singleton's Lancashire.

                                12 Replies
                                1. re: Harters
                                  cheesemaestro RE: Harters Oct 27, 2010 11:11 AM

                                  Interesting that you prefer Singleton's to Kirkham's, which is usually touted as the "gold standard" for Lancashire. I have to admit, though, that I've not tasted Singleton's, which, to my knowledge, has never been exported to the US.

                                  1. re: cheesemaestro
                                    Harters RE: cheesemaestro Oct 27, 2010 11:24 AM

                                    Apologies - personal winner is Shorrocks not Singletons. Singletons would be just outside the medal stakes.

                                    Kirkhams is not bad and has the benefit of being fairly well available. I suspect it's the only farmhouse Lancashire that's regularly exported - other producers are quite smallscale. It would win my bronze medal.

                                    Coming in at second would be the general range from Leagrams - made by Bob Kitching. Best item is his "Bob's Knob", which, IIRC, is a 24 month matured one. He occasionally has 36 month which he reckons is too much. I bought one from him at the farmers market - he's right. The 24 month is much better.

                                    The Shorrocks Black Bomb is superb - always graces our Christmas Day cheese board.

                                    1. re: Harters
                                      cheesemaestro RE: Harters Oct 27, 2010 12:11 PM

                                      "Kirkhams. . .I suspect that it's the only farmhouse Lancashire that's regularly exported."

                                      In the US, almost all of the high quality cheeses we get from the UK and Ireland are handled by Neal's Yard Dairy. If a cheese is not on NYD's list for export, we are unlikely to see it. (We do get some lower and mid-range cheeses from the UK through other sources.) Even so, American cheesemongers tend to be conservative and stick to ordering cheeses from NYD that they think Americans will recognize, like Stilton, Cheshire, Wensleydale or Caerphilly. I'm a huge fan of Robin Congdon's blue cheeses from Devon, e.g. Harbourne Blue and Beenleigh Blue, but we rarely find them over here, even though they are on the list. Ditto for Durrus, which, IMO is the best of the four well known washed rind cheeses from County Cork, although Ardrahan and Gubbeen are much easier to obtain here. Of course, some of these cheeses are quite expensive in the US, which is a deterrent to bringing them over.

                                      In the past few years, the Fine Cheese Company in Bath has been trying to establish a foothold in the export market to the US. They've had a difficult go of it, no doubt because NYD is so firmly entrenched as the export supplier of choice. That's a shame, because FCC offers many excellent British cheeses that complement the ones available through NYD--to name but two, Old Winchester (also known as Old Smales) and the Stilton made by Quenby Hall.

                                      1. re: cheesemaestro
                                        Harters RE: cheesemaestro Oct 27, 2010 03:05 PM

                                        Neals Yard is a pretty good cheesemonger - opposite end of the country to me so I dont visit too often. I'm from Cheshire and we have a much wider choice of British & Irish cheeses at a small shop in the county town of Chester.

                                        I see they offer Appleby's Cheshire (actually made just across the county boundary into Shropshire - but there's no PDO status on Cheshire as there is on Stilton). Again, a pretty good cheese. Better is Bourne's if you ever you get chance to get your hands on it.

                                        Oh, and I can thoroughly recommend the Spakenhoe Red Leicester which is also on the NYD general sales list.

                                        1. re: Harters
                                          cheesemaestro RE: Harters Oct 27, 2010 04:33 PM

                                          We can sometimes buy Appleby's Cheshire and Sparkenhoe Red Leicester (agreed, it's excellent), but, alas, not the Bourne's. I'm sure a visit to the UK would uncover many gems. I have Jenny Linford's recent book on British cheeses (as well as Sarah Freeman's earlier book), and there are so many intriguing cheeses described that aren't available here and probably never will be. Still, there are many more British cheeses available in the US than there are American cheeses sold in the UK. Although there are now a couple of thousand artisanal cheeses made in America and many superb ones, most don't have the cachet of their venerable European counterparts. We've barely begun to export our cheeses.

                                          1. re: cheesemaestro
                                            Harters RE: cheesemaestro Oct 28, 2010 02:12 AM

                                            Much of the farmhouse production in the UK is very smallscale, almost as a supplement to the main income of the farm - with the producer perhaps only selling at local farmers markets.

                                            I don't think I've ever seen American cheese in the UK. Possibly there is somewhere in London, catering to ex-pats?

                                            And, unfortunately, I've rarely come across a good looking cheese offering in restaurants when we've visited the States (our trips are usually to East Coast states, generally somewhere from New York to Georgia). Would really like to explore this on our next visit (possibly 2012).

                                            1. re: Harters
                                              cheesemaestro RE: Harters Oct 28, 2010 06:33 AM

                                              What you say about small scale farmstead producers is also true in the US. It's unrealistic to expect them to send their cheese abroad, when they barely have enough to supply their local markets.

                                              Two American cheeses that are being exported are Rogue River Blue from Oregon and Uplands Pleasant Ridge Reserve from Wisconsin. Neal's Yard is importing Rogue River Blue. It should be available in London at certain times of the year. I'm not sure if they are also marketing Pleasant Ridge Reserve.

                                              If you are in New York City on your next trip to the States, consider having dinner at Picholine, which is famous for the quality and variety of the selection on its cheese cart.

                                              1. re: cheesemaestro
                                                Harters RE: cheesemaestro Oct 31, 2010 03:55 PM

                                                I'm currently eating Britain's most expensive cheese - a Welsh farmhouse soft blue. Bought it at a foof festival a couple of weeks ago. Absolutely delicious - but as the comments in this BBC article, overpriced for what it is:


                                                1. re: Harters
                                                  Ruth Lafler RE: Harters Nov 1, 2010 04:17 PM

                                                  Maybe you think that's expensive, but I don't think $20 a pound (27 GBP per *kilo* was the price quoted in the article) is a lot for high quality cheese. Most good cheeses in the US are at least that much, and I occasionally splurge on Rogue River Blue at more than twice that price.

                                                  1. re: Ruth Lafler
                                                    chefathome RE: Ruth Lafler Dec 27, 2010 06:51 AM

                                                    The most expensive cheese I have seen where I live is an import from France (cannot recall which one at the moment) and it was $109 CDN per pound. Yikes!

                                    2. re: cheesemaestro
                                      cheesemonger RE: cheesemaestro Oct 31, 2010 02:19 PM

                                      NYD does export Lancashire into the US, fyi.

                                      1. re: cheesemonger
                                        cheesemaestro RE: cheesemonger Oct 31, 2010 03:30 PM

                                        Yes. It's Kirkham's that they export.

                                  2. n
                                    nutmegr RE: Monica Oct 27, 2010 11:30 AM

                                    I love both Stilton and St Andre - they're both my favorite depending on my mood!

                                    1. aching RE: Monica Oct 27, 2010 03:08 PM

                                      Boucheron (aged goat) or Saint Agur (blue) or Red Hawk (triple creme). Wait, were you looking for only one? =)

                                      1 Reply
                                      1. re: aching
                                        viperlush RE: aching Oct 28, 2010 05:19 PM

                                        +1 Boucheron. Also goat gouda and aged gouda (with the nice little crystals). But really I like all cheese.

                                      2. CharlieKilo RE: Monica Oct 27, 2010 04:00 PM

                                        Anything with mold or holes.

                                        1. meatnveg RE: Monica Oct 27, 2010 04:35 PM

                                          36 month aged parmigiano

                                          both with caramelized onion

                                          1. l
                                            Leepa RE: Monica Oct 27, 2010 04:41 PM

                                            Rogue Creamery's Smokey Blue

                                            1. Bada Bing RE: Monica Oct 27, 2010 05:03 PM

                                              My boring answer, but true: thank god that good parmagiano is widely available. That's the cheese I would send me into shock, if it were lost to us.

                                              My more specialized answer: Beaufort, which is only available at limited periods and is a rare treat.

                                              4 Replies
                                              1. re: Bada Bing
                                                jumpingmonk RE: Bada Bing Oct 27, 2010 05:27 PM

                                                Among domestics I'd say Cayuga Blue, a raw milk blue made by the Lively Run Dairy of Interlaken in the Finger Lakes region of New York. The taste is a little hard to describe, sorta like a cross between blue and feta. Fact is, there aren't all that many raw goat milk blue cheeses to compare it to at least in this country. I would imagine that some of the orginal Perslee du Beujolais and thier realtive would be close, but as most to all of the ones that get to this country are pasturized they don't really measure up flavorwise (there is a Quebecois goat I used to be able to get, cheese called Capri, that taste sort of similar)

                                                Amoung imported it's a little harder to decide. Actually amoung my all time favorties there is an odd thing; for some reason every time I find an imported cheese I fall in love with from he first bite and I go out and seek it again, it turns out that the orginal one was "odd" in some way, that, while it was not spoiled, it did not cure and age in the way that the "standard" version should and regrettably the "real" one is often distateful to me two of my favortie examples
                                                My very fist Brindamour, which has somehow aged up in a more brie like way that is normal for this cheese so that whne I cut the rind open the cheese literally poured out of the crust onto the plate. That one was magificent, most of the other ones I have had, the "real" ones, have tasted rather bitter and fermented to me.

                                                My first zingarome (a washed rind raw goat's milk cheese from Austria or Germany) Most of the ones I have seen nowadays have fair wet sticky rinds and to me taste a little sickly and beery. However the fist one I had must have cured too dry it had a fairly unsticky rind. That one was delcios sort of like a goat's milk Tete du Moine.

                                                1. re: jumpingmonk
                                                  cheesemaestro RE: jumpingmonk Oct 28, 2010 07:15 AM

                                                  Another American blue goat cheese is Billy Blue from Carr Valley Cheese in Wisconsin. Also, Hubbardston Blue and the Classic Blue Log made by Westfield Farm in Massachusetts. However, Westfield's cheeses are surface-ripened blues. That is, the blue mold develops only on the surface, not throughout the paste.

                                                  There are several European goat's milk blues: Verde Capra and Blu di Capra from Italy; Persillé de Beaujolais, Persillé de Tignes, Chevrefort and Bleu du Bocage from France; and Harbourne Blue from England. Harbourne is a superb cheese, although only occasionally available inthe US. If you happen to find it, it is definitely worth splurging on a piece (at $40+ a pound).

                                                  Your experience with your first Brin d'Amour is strange. I've never encountered one that ran like an overripe Brie. As for the bitterness, it likely comes from the herbs. By the time the cheese arrives on our shores from Corsica, the herbs covering the surface have usually dried out and become bitter. I know of at least one cheesemonger (Artisanal in New York) that removes the old herbs and replaces them with fresh ones.

                                                  1. re: cheesemaestro
                                                    jumpingmonk RE: cheesemaestro Oct 28, 2010 12:57 PM

                                                    Thanks for the references. I was aware of the Westfields cheeses but as you mentione dthey are surface blues, not peirced internal blues, so not really a valid comparison. I haven't bumped into billy yet (though I have had some of the other Carr Valley cheeses) However I seem to recall that most of the Carr Valley cheeses are pasturized ones and I was trying to find another RAW goat's milk blue to compare (Montchever makes a pasturized goats blue as well) Some of the flavors I love so much in Cayuga ONLY seem to show up in raw Goat milk cheeses of a certian type; the pasturized versions just don't have it. Harbourne is always pasturized.as are Chevefort and Blue du Bocage. Perslee de Beujolias and Tinges can be raw or pasturized , I'm sure that, If I was in Europe those blues might measure up to the Cayga standard (I like Cayuga so much I have difficulty believing that they could surpass it) but for the most part the goat milk blues that reach our shores are pasturized ones.

                                                    I am aware that the trip across from Corsica usually causes the herbs to go bitter. However I did not eat the rind on that bitter Brin, (In point of fact I usally dont eat the rind part on most cheeses unless they are pre wrapped, either becuse I don't like the taste the rind imparts (I'm VERY sesitive to the "ammonia odor that brie like cheeses can get, so if the inside of the cheese is ripe enough to be edible I can usally smell (and taste) the ammonia near the rind edge, becuse of question about how the peice I bought was handled and by who before I bought it (If someone picks up a cheese, even a cut peice, the'y usally hold it by the rind side and ocassionally for the sake of my stomach (I can digest wshed rind cheeses a lot easier if I don't eat too much of the actual bacterial coating on the outside) When I say the brin was bitter I mean the paste itself had gone bitter, it had begun to ferment and delvelop that beery note that some cheeses do when they spoil.) I have had a few Brins that didn't have the fermented taste since then, but those were so young as to be uniteresting As for the orginal Brin If I was to guess at the cause that turned into a Corsican version of a perfect Reblochon (You description as an overripe brie is tecnically correct but I don't like to use it as it implies that that frist one was spoiled) I migh guess it aged at a slightly too high temperature; that can sometimes cause a semifirm cheese to become a runny one (The Dutch Kernheim was supposedy "invented" this way someone cured some Roomkasses a little too warmly and turned those goudas into gooey delights)

                                                    The age thing reminds me of a funny story actually. Whne I was a kid I ADORED Mimolette but as I grew up (and moved on to more complex cheeses) I ate less and less of it, and when I did try a piece, if found it extrmeley bitter and umpleasant. Thne one day (at an A&P, of all places) while sifting through thier cheese offerings I found a piece of very young mimolette and finding nothing better in the offered pile took it home and tried it. Immediately I remeber why I had used to like Mimolette, while by no means the most complex cheese I had ever consumed it was admiarably suited to be snacked upon. Turns out part of the problem is that in the time since I had eaten it as a child (were talking 15-20 years ago) the average age of mimolettes exported to this country has increased, to better accomidate all the aficonadoes who want it extra old (extra-vieille)

                                                    1. re: jumpingmonk
                                                      cheesemaestro RE: jumpingmonk Oct 28, 2010 01:55 PM

                                                      If you gave me the choice between a young Mimolette and an extra aged one, I would always take the older one, but if you gave me the choice between a Mimolette and almost any other cheese, I would take the other cheese. I can't understand why the French find Mimolette so appealing.

                                              2. mariacarmen RE: Monica Oct 27, 2010 05:43 PM

                                                St. André
                                                Harley Farms Goat
                                                Harley Farms Feta
                                                Parm Reggiano
                                                Pepper Jack

                                                please don't make me pick....

                                                9 Replies
                                                1. re: mariacarmen
                                                  goodhealthgourmet RE: mariacarmen Oct 27, 2010 05:56 PM

                                                  what she said.

                                                  Drunken Goat
                                                  Smoked Gouda
                                                  Humboldt Fog

                                                  i could keep going...


                                                  1. re: goodhealthgourmet
                                                    Veggo RE: goodhealthgourmet Oct 27, 2010 06:32 PM

                                                    No mention yet of St. Marcellin? Good, this mouse will have it all.

                                                    1. re: goodhealthgourmet
                                                      mariacarmen RE: goodhealthgourmet Oct 28, 2010 08:47 AM

                                                      how did i forget manchego?? with a little membrillo... mm!

                                                      1. re: mariacarmen
                                                        jumpingmonk RE: mariacarmen Oct 28, 2010 12:59 PM

                                                        If you like Manchego, you may want to try Zamorano some time. It's basically a raw milk Manchego from a little farther south and has a much deeper flavor.

                                                        1. re: jumpingmonk
                                                          cheesemaestro RE: jumpingmonk Oct 28, 2010 01:46 PM

                                                          +1 for Zamorano and Roncal and Ombra, too.

                                                          1. re: cheesemaestro
                                                            jumpingmonk RE: cheesemaestro Oct 28, 2010 05:20 PM

                                                            Don't forget Idizabaal particualry good if you get the smoked one (from waht I understand the majority of Idizabaal is smoked, but for some reason, in my neck of the woods its the supposedly rarer unsmoked version) It's great cheese and you have to love the story of how it gets smoked (by the sheperds traditonally sticking the cheeses up the chimmneys of thier huts)

                                                          2. re: jumpingmonk
                                                            mariacarmen RE: jumpingmonk Oct 29, 2010 10:11 PM

                                                            Zamorano - thanks, good to know!
                                                            i do like idiazabal. and that story!

                                                            1. re: jumpingmonk
                                                              butterfly RE: jumpingmonk Dec 27, 2010 05:52 AM

                                                              Zamorano is great, but Zamora is a Castillian town far to the northwest of La Mancha on the River Duero. There are sheep milk cheeses produced all over the meseta (central part of Spain encompassing Castilla la Vieja, La Mancha, León, etc.) and Andalucia, too. A lot of them have such small production that they don't make it out of their local area.

                                                              1. re: butterfly
                                                                jumpingmonk RE: butterfly Dec 27, 2010 06:19 AM

                                                                Oh I agree but the key line in you comment is " A lot of them have such small production that they don't make it out of their local area." Such thing are fine to reccomend to people who may be traveling to the area where the cheese is made, but I was trying to confine my list to those cheeses that a person with acess to a decent cheese shop has a reasonable chance of actually finding. To make up a recommended cheese list in which all of the cheeses, however excellent, are virtually unobtainable while it may be literally correct, strikes me as being a touch mean spirited, and mocking. It's sorta the punishment of Tantalos made real.

                                                      2. bytaber RE: Monica Oct 28, 2010 06:49 AM

                                                        I once left a plate of smoked gouda out overnight and when I woke I could smell something so smokey I looked all over the house thinking something was burning. It smelled so smokey! I was late for work because I kept searching for something on fire. That was my favorite excuse for being late - smoked gouda.

                                                        1. Monica RE: Monica Oct 28, 2010 07:21 AM

                                                          I am not a big fan of blue cheese..yet...lol . but i do love gorgonzola cheese.
                                                          What's a good blue cheese(milder) that I should give a try.

                                                          5 Replies
                                                          1. re: Monica
                                                            alanbarnes RE: Monica Oct 28, 2010 08:23 AM

                                                            This just came up on another thread: http://chowhound.chow.com/topics/7421...

                                                            Short story short, Cambazola (Germany) and Saga (Denmark) are very mild and accessible.

                                                            1. re: Monica
                                                              Dcfoodblog RE: Monica Oct 28, 2010 01:26 PM

                                                              Have you tried a gorgonzola dolce? Divine, especially with figs and walnuts. I'm finding a new love of cheddar style cheeses like Prairie Breeze or Carr Valley Menage.

                                                              1. re: Dcfoodblog
                                                                karenfinan RE: Dcfoodblog Dec 29, 2010 05:50 PM

                                                                I hear it's good in risotto :-)

                                                              2. re: Monica
                                                                greedygirl RE: Monica Oct 31, 2010 02:29 PM

                                                                You might like an Irish cheese called Cashel Blue which is delightfully creamy and relatively mild.

                                                                1. re: Monica
                                                                  Delucacheesemonger RE: Monica Oct 31, 2010 08:49 PM

                                                                  St Agur, similar to Cambozola and Saga, but far less processed and great rich texture.

                                                                2. b
                                                                  breadfan RE: Monica Oct 28, 2010 07:32 AM

                                                                  My favorite blue cheese is Strachitunt from the Valtaleggio. It is made in small batches and relies on the natural molds in local caves to give it it's blue. It can get pretty scary in appearance but has an incredibly rich, complex flavor that can't be found in any other blue.

                                                                  1. Pata_Negra RE: Monica Oct 28, 2010 07:34 AM

                                                                    generally goat's cheese. specifically the very soft/young and very hard/old kind.

                                                                    very soft: Portuguese queijo fresco. can only be kept for a few days. understandably one has to go to Portugal to eat it. so fresh and buttery. amazing.

                                                                    very hard: incredibly delicious super old dutch cheeses. [no, not 'old amsterdam'.]

                                                                    1. natewrites RE: Monica Oct 28, 2010 07:34 AM

                                                                      Bless this post. I, too, am a cheeseaholic.

                                                                      It's easier to say which I do not like, because it's a short list of one: Limburger. Gak!!

                                                                      Smoked ANYTHING, but mainly smoked gouda.
                                                                      the sharpest cheddar standable, Tillamook
                                                                      fresh mozz.
                                                                      string cheese
                                                                      fresh cheese curds from Wisconsin, so fresh they squeak.

                                                                      1 Reply
                                                                      1. re: natewrites
                                                                        tracylee RE: natewrites Dec 29, 2010 05:40 PM

                                                                        Tillamook's sqeaky cheese, bought at the factory, is also fantastic!

                                                                      2. annagranfors RE: Monica Oct 28, 2010 11:58 AM

                                                                        Ohmigod...no mention of burrata yet??? I can't claim to have sampled many versions of it, but can testify for Gioia Cheese's version, found in the Los Angeles area. SOOO good.

                                                                        1 Reply
                                                                        1. re: annagranfors
                                                                          mariacarmen RE: annagranfors Oct 29, 2010 10:13 PM

                                                                          i mentioned it. it's a fave for sure!

                                                                        2. c
                                                                          coach_house RE: Monica Oct 28, 2010 01:23 PM

                                                                          So many great cheese choices ..... The Chimay cheese is amazing. I also like Bleu Bénédictin. It is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec. It is creamy, has a soft salted and mushroom flavour. If you add it to mashed potatoes, you will melt .....

                                                                          1. c
                                                                            CDouglas RE: Monica Oct 28, 2010 01:26 PM

                                                                            Pecorino Romano
                                                                            Port Salut

                                                                            1. linguafood RE: Monica Oct 28, 2010 02:31 PM

                                                                              oooh! i forgot chaumes. just make sure not to touch the rind or your fingers will smell for days (as is the case with many washed-rind sticky cheeses).

                                                                              3 Replies
                                                                              1. re: linguafood
                                                                                jumpingmonk RE: linguafood Oct 28, 2010 05:15 PM

                                                                                I touched on it earlier, but I shoud really give Tete du Moine a prop in it's own right. Great stuff. I like nothing better then a nice fat slice or two (no wimpy little girolle produced curls for me!) and of course, since it is a hard mountain type cheese, (in the class of emmental,gruyere, appenzeller etc.) I have been known to use it to make a fondue though only when I am in a particualry dangerous or more, often sadistic mood (if you don't get that referece you have never experianced what tete smells like when you melt it. Tete may be a mountain cheese but it is a monastic mountain cheese and shares much with many monastic cheeses (read, washed rind).

                                                                                1. re: jumpingmonk
                                                                                  cheesemaestro RE: jumpingmonk Oct 29, 2010 07:23 AM

                                                                                  Tête de Moine is not for the faint of palate! While we're on the subject of Swiss alpine cheeses, there are many small production artisanal cheeses with unfamiliar names that are now being imported into the US. I have a piece of Boschenhof in my fridge right now and I've had several others earlier this year. All have been very good to outstanding. We also shouldn't forget Sbrinz--Switzerland's counterpart to Parmigiano Reggiano. It deserves to be much better known than it is.

                                                                                  1. re: cheesemaestro
                                                                                    linguafood RE: cheesemaestro Oct 29, 2010 08:43 AM

                                                                                    Interesting. I don't find Tête de Moine to be a very intensely-flavored cheese... delicious, tho.

                                                                              2. Tripeler RE: Monica Oct 28, 2010 08:36 PM

                                                                                I love a lot of soft, ripe and stinky cheeses, but for some reason I really love the low-fat Jarlsberg sold at Trader Joe's.

                                                                                1. amokscience RE: Monica Oct 28, 2010 11:31 PM

                                                                                  If I have to pick one then it would be an aged Gruyere

                                                                                  1. n
                                                                                    nimeye RE: Monica Oct 29, 2010 10:22 AM

                                                                                    I've gotta throw my vote in for Cabrales.

                                                                                    1 Reply
                                                                                    1. re: nimeye
                                                                                      jumpingmonk RE: nimeye Oct 29, 2010 11:07 AM

                                                                                      Now that Cabrales has gotten fairly well known and reasonably common in this country I think that a lot of the wheels have lost a little of thier intensity (though they still have more than Valderon ) I now usally try and seek out cabrales's cousin Picon/Picos de Europa, which has smaller production and still retains full force (Ive had peices of that so strong they actually left little lesions on my gums!)

                                                                                    2. Monica RE: Monica Oct 29, 2010 07:31 PM

                                                                                      and who makes the best brie cheese? I gave up on most supermarket brand. So far, my favorite is store made(?? maybe not) from Murray's cheese shop in NYC and good price makes it even more worth it.

                                                                                      Also, overall in NY/NJ areas, who has the best prices on cheese? Trader Joe's, I assume, has the best prices?

                                                                                      17 Replies
                                                                                      1. re: Monica
                                                                                        goodhealthgourmet RE: Monica Oct 29, 2010 08:08 PM

                                                                                        @Monica, for specific regional recommendations you'll have better luck posting a separate query on your local NY/Tristate board, whichever one it is. Trader Joe's does have great prices, but they're not a cheese shop - the stuff you'll find at Murray's, Artisanal, Village Cheese, and even places like Dean & DeLuca, Zabar's & Eli's have better quality & selection...and if you're in Jersey, there are several threads about cheese shops on the NJ board that you might want to check out.

                                                                                        1. re: Monica
                                                                                          cheesemaestro RE: Monica Oct 30, 2010 08:46 AM

                                                                                          Monica, we of course don't get the best French Brie in the US, since we can't legally import the raw milk versions. IMO, the best we get from France is the Fromage de Meaux made by Rouzaire. It's made with pasteurized milk for the US market, but is still quite good. It can't be called Brie de Meaux, because that is a DOP cheese that must be made with raw milk to earn the name. You should be able to find Fromage de Meaux at most good cheese shops. You may also want to look for Constant Bliss, a bloomy rind cheese made by Jasper Hill Farms in Vermont from raw milk. They are able to get the cheese to age for 60 days (the minimum allowed for a raw milk cheese) without its becoming overripe by keeping it at a lower temperature than normal during the aging process. Constant Bliss is not available at all times of the year, but when it is, Murray's and some other shops in the NYC area carry it.

                                                                                          For excellent prices, check out Gourmet Library in Springfield, NJ. This is a division of the well known Wine Library run by Gary Vaynerchuck. I've never actually been in the store (I don't live in NJ), but I mail order from them regularly,.

                                                                                          1. re: cheesemaestro
                                                                                            jumpingmonk RE: cheesemaestro Oct 30, 2010 03:56 PM

                                                                                            Steve Jenkins (the former cheese head of Fairway, and the person who wrote The Cheese Primer) also claims that, if you can find them, the itlalian paglia type cheeses and Toma are also excellent stand ins for "real" brie and camenbert; evidently the slower time it takes for them to ripen allows them to just get past the 60 day limit. for out and out raw taste however you may have to look for Constant Bliss, Blythedale Camembert or another domestic one; I seem to recall that when the last amended the importation rules, they chaged them so that only pasturized milk versions of so called "soft" cheeses (which Brie does come under) were going to be premitted for import, regardless of how long they aged.

                                                                                            Speaking of Rouzaire I must voice my approval of one of his other masterpeices, Gratte-Paille. This is the creme de la creme of double cremes, way better than most of the larger factory ones.

                                                                                            1. re: jumpingmonk
                                                                                              Delucacheesemonger RE: jumpingmonk Oct 31, 2010 09:09 AM

                                                                                              Agree as Gratte Paille is my fav triple creme as well. Story behind the name as told to me by Rouzaire was the town had a very narrow turn and when hay trucks went through this turn the hay was 'rubbed' off the truck and the cheesemaker ran out, took the hay or straw and aged his cheese upon it.

                                                                                              1. re: Delucacheesemonger
                                                                                                greedygirl RE: Delucacheesemonger Oct 31, 2010 02:35 PM

                                                                                                I love Gratte Paille as well. Honourable mentions also for Vacherin, époisses and comté. I recently had an amazing truffled soft cheese which a friend bought from a fancy cheesemonger in the City of London. Can't remember what it was called though.

                                                                                                1. re: Delucacheesemonger
                                                                                                  Jay F RE: Delucacheesemonger Nov 1, 2010 08:10 AM

                                                                                                  Gratte Paille. I had forgotten about that one. My favorite triple creme is St. Andre, but I think I'll get Gratte Paille next time. Thanks.

                                                                                                  1. re: Jay F
                                                                                                    Delucacheesemonger RE: Jay F Nov 1, 2010 10:10 AM

                                                                                                    St Andre, at least the one we get in the states is far more fiddled with than the GP.

                                                                                                    1. re: Delucacheesemonger
                                                                                                      Jay F RE: Delucacheesemonger Nov 1, 2010 10:19 AM

                                                                                                      "Fiddled with"? Tell me more. Thanks.

                                                                                                      1. re: Jay F
                                                                                                        Delucacheesemonger RE: Jay F Nov 4, 2010 01:38 PM

                                                                                                        Higher temp processing to increase shelf life.

                                                                                                2. re: jumpingmonk
                                                                                                  cheesemaestro RE: jumpingmonk Oct 31, 2010 01:33 PM

                                                                                                  Isn't Blythedale Camembert made with pasteurized milk? We have a cheesemaker in PA who uses the cold aging method to allow his raw-milk Camembert to ripen for 60 days. The cheese is quite good, but unfortunately not available outside his predominantly rural part of the state.

                                                                                                  Your recollection about further restrictions on importing soft and semi-soft cheeses made from raw milk is correct. There is nothing in the 1949 law specifying the 60-day rule that limits its applicability to certain categories of cheese. If that law is followed strictly, any raw-milk cheese aged less than 60 days can't be sold and raw-milk cheeses aged at least 60 days can be. However, the FDA believes that raw milk is the devil in liquid form. If they had their druthers, they would ban all raw-milk cheeses, even firm, extra aged ones and have occasionally threatened to do so. These threats led to the formation of two organizations in the US poised for counterattack, if need be: first, the Cheese of Choice Coalition about 10 years ago and more recently the Raw Milk Cheesemakers Association.

                                                                                                  Abut five years ago, the FDA solidified its position by clamping down on the importation of soft and semi-soft cheeses made with unpasteurized milk, even ones aged for 60 days or more. Janet Fletcher did a nice job of summarizing the issue and its effects in an article she published in the San Francisco Chronicle back then:


                                                                                                  Apparently, the FDA restriction applies only to imported cheeses. Otherwise, an American cheese like Constant Bliss wouldn't be saleable either.

                                                                                                  1. re: cheesemaestro
                                                                                                    jumpingmonk RE: cheesemaestro Oct 31, 2010 03:26 PM

                                                                                                    "If they had their druthers, they would ban all raw-milk cheeses, even firm, extra aged ones and have occasionally threatened to do so."

                                                                                                    If the FDA had thier druthers, they'd probably ban all artinsinal cheese (and all other food) and only permit in cheese produced in massive, easy to oversee factories, pasturized to a "dead" level and utterly devoid of any and all character.

                                                                                                    One other correction to the above comments. Grattle-Paille however tasty and unctuos it is, has a Fat content (dry weight) of 70% so it's legally classified as double creme not a triple (it has to be at least 75% to be a triple)

                                                                                                    1. re: jumpingmonk
                                                                                                      cheesemaestro RE: jumpingmonk Oct 31, 2010 05:41 PM

                                                                                                      Several cheese shops have incorrectly billed Gratte-Paille as a triple creme, probably because it's fat content is closer to the minimum for a triple (75%) than for a double (60%). Rouzaire does make several true triple cremes, including Pierre Robert, Brillat Savarin and the less well known Jean Grogne.

                                                                                                      1. re: cheesemaestro
                                                                                                        HillJ RE: cheesemaestro Nov 1, 2013 07:06 AM

                                                                                                        Last night one of our Halloween party guests gifted me with a Brillat Savarin with papaya. I've never had this triple creme cheese before but it sure looks tasty.

                                                                                                3. re: cheesemaestro
                                                                                                  mollyomormon RE: cheesemaestro Oct 30, 2010 10:57 PM

                                                                                                  mmmm....Fromage de Meaux is one of my current favorites. I also really love Bleu du Bocage right now.

                                                                                                  1. re: cheesemaestro
                                                                                                    Monica RE: cheesemaestro Oct 31, 2010 06:57 PM

                                                                                                    Fromage de Meaux, huh..I will definitely give it a try, thanks!
                                                                                                    you sure do know a lot.=)

                                                                                                    1. re: cheesemaestro
                                                                                                      Monica RE: cheesemaestro Nov 1, 2010 01:41 PM

                                                                                                      This store is amazing. I just checked their website and brie de meaux is $9 cheaper per pound than Muarry's. I should defininitely give them a visit.

                                                                                                      1. re: cheesemaestro
                                                                                                        Monica RE: cheesemaestro Nov 5, 2010 01:22 PM

                                                                                                        I tried the Fromage de Meaux today. Indeed very good on a piece of good baguette. Thanks for the suggestion.

                                                                                                    2. mariacarmen RE: Monica Oct 29, 2010 10:15 PM

                                                                                                      ooh i forgot Halloumi!

                                                                                                      1. r
                                                                                                        rorycat RE: Monica Oct 30, 2010 09:46 AM

                                                                                                        Fleur du Maquis/Brindamour
                                                                                                        Humboldt Fog
                                                                                                        Vermont Shepherd
                                                                                                        Bayley Hazen Blue
                                                                                                        Vermont Brebis -- like a sheep's milk brie

                                                                                                        I better stop before I am forced to go and conduct a raid on my cheese drawer...

                                                                                                        1 Reply
                                                                                                        1. re: rorycat
                                                                                                          aching RE: rorycat Oct 30, 2010 01:43 PM

                                                                                                          +1 for Humboldt Fog. Also Pt. Reyes Blue!

                                                                                                        2. Georgia Sommers RE: Monica Oct 30, 2010 02:17 PM

                                                                                                          St Andre
                                                                                                          Port Salut

                                                                                                          Many more, I'm sure, but these are the ones I thought of first.

                                                                                                          Fun topic, Monica!

                                                                                                          4 Replies
                                                                                                          1. re: Georgia Sommers
                                                                                                            DaisyM RE: Georgia Sommers Oct 31, 2010 01:39 PM

                                                                                                            Recently had a spectacular dinner at The Inn at Little Washington. The cheese course is not to be missed. The two that were my absolute favorite were Epoisses and Grayson. Grayson is from Virginia.

                                                                                                            1. re: DaisyM
                                                                                                              cheesemaestro RE: DaisyM Oct 31, 2010 02:03 PM

                                                                                                              Grayson was the first runner up out of more than a thousand cheeses entered at the American Cheese Society's annual competion two years ago. In my opinion, it should have won best in show that year. The cheesemakers make Grayson only when the cows are on pasture, so the remaining cheeses from the previous year that are sold in late winter/early spring have aged the longest and are the stinkiest. That's when I think Grayson is at its best.

                                                                                                              1. re: cheesemaestro
                                                                                                                DaisyM RE: cheesemaestro Oct 31, 2010 02:15 PM

                                                                                                                The "cheese master" at the Inn at Little Washington talked about all of the awards. The whole meal was just amazing...but the I'm still dreaming about that cheese course!

                                                                                                                1. re: cheesemaestro
                                                                                                                  curej RE: cheesemaestro Dec 28, 2010 02:54 PM

                                                                                                                  I like Grayson's subtle rubberiness. Not sure why, but I find that quite pleasant.

                                                                                                            2. Veggo RE: Monica Oct 31, 2010 03:35 PM

                                                                                                              Anyone familiar with an Irish beer cheese? I bought an odd lot wedge of one a while back and enjoyed it, but I haven't seen the likes of it since.

                                                                                                              2 Replies
                                                                                                              1. re: Veggo
                                                                                                                cheesemaestro RE: Veggo Oct 31, 2010 05:23 PM

                                                                                                                If it had reddish brown veins and looked like marble, it was Cahill's Porter. If it just looked like a regular piece of cow's milk cheese, it may have been Kerrygold with Irish Stout. Both are cheddars with beer added in.

                                                                                                                1. re: cheesemaestro
                                                                                                                  Veggo RE: cheesemaestro Oct 31, 2010 05:55 PM

                                                                                                                  Thanks maestro, it must have been the latter. It was refreshingly crumbly in an age when so many cheddars are thick as putty. And the extra flavor dimension was nice. I Googled the Kerrygold you mentioned, I will be on the lookout, and a cheesemonger in my area is pretty good about special orders. Again, thanks.

                                                                                                              2. p
                                                                                                                pacheeseguy RE: Monica Oct 31, 2010 08:09 PM

                                                                                                                Bayley Hazen Blue
                                                                                                                Truffle Tremor
                                                                                                                Smethe - raw milk, cave ripened Amish cheese

                                                                                                                Zamorano - Spanish
                                                                                                                Roaring Forties Blue - Australia
                                                                                                                Serafina Gouda - Holland
                                                                                                                Taleggio - Italy
                                                                                                                Raclette - Swiss
                                                                                                                Morbier - French

                                                                                                                1. mollyomormon RE: Monica Nov 1, 2010 08:04 AM

                                                                                                                  I'm also a big fan of Carr Valley's Cave-Aged Marisa.

                                                                                                                  1 Reply
                                                                                                                  1. re: mollyomormon
                                                                                                                    Delucacheesemonger RE: mollyomormon Nov 1, 2010 10:09 AM

                                                                                                                    Interesting, never understood this one. Sold it often but never took it home with me.

                                                                                                                  2. limster RE: Monica Nov 1, 2010 05:28 PM

                                                                                                                    Some cheeses that I really like:

                                                                                                                    Brescianella Stagione (Italy)
                                                                                                                    Nocturne from Andante Creamery, CA (USA)
                                                                                                                    Blue cow or blue goat from Westfield Farms, MA (USA)
                                                                                                                    St Nectaire (France)
                                                                                                                    Montgomery Cheddar (UK)
                                                                                                                    Stilchelton (UK)
                                                                                                                    Humboldt Fog from Cypress Grove, CA (USA)
                                                                                                                    Speziato al Tartufo (Italy)
                                                                                                                    Sottocenere (Italy)
                                                                                                                    Vacherin Mont d'Or (the French version aka Vacherin du Haut-Doubs)
                                                                                                                    Epoisses (France)
                                                                                                                    Alsatian Munster (France)
                                                                                                                    Constant Bliss from Jasper Hill, VT (USA)
                                                                                                                    Burrata (Italy)

                                                                                                                    (plus probably a bunch that I can't recall or never remembered the name)

                                                                                                                    5 Replies
                                                                                                                    1. re: limster
                                                                                                                      Ruth Lafler RE: limster Nov 1, 2010 07:17 PM

                                                                                                                      Since you like Humboldt Fog and you like truffled cheeses, what do you think of Cypress Grove's Truffle Tremor?

                                                                                                                      1. re: Ruth Lafler
                                                                                                                        limster RE: Ruth Lafler Nov 2, 2010 02:20 AM

                                                                                                                        Haven't tried - will have to find some next time in in the US!

                                                                                                                        1. re: Ruth Lafler
                                                                                                                          cheesemaestro RE: Ruth Lafler Nov 2, 2010 07:12 AM

                                                                                                                          I don't think that the earthiness of truffles goes as well with the tang of goat's milk cheeses as it does with cow's and sheep's milk cheeses, so while I think highly of Humboldt Fog, I'm less fond of Truffle Tremor. Of course, that's just a personal opinion. The cheese quickly gained popularity after it was first brought to market several years ago, so there must be many people who do not agree with me.

                                                                                                                          1. re: Ruth Lafler
                                                                                                                            pacheeseguy RE: Ruth Lafler Nov 2, 2010 08:09 AM

                                                                                                                            I love it. No offense cheesemaestro, but I think the flavors go very well together.
                                                                                                                            It sells very well for us during the holidays. We bring it in once the cold weather hits.
                                                                                                                            Love it shaved over asparagus.

                                                                                                                            1. re: pacheeseguy
                                                                                                                              cheesemaestro RE: pacheeseguy Nov 2, 2010 09:26 AM

                                                                                                                              No problem, pacheeseguy. CH would be a boring place if we all had the same preferences.

                                                                                                                        2. Passadumkeg RE: Monica Nov 1, 2010 07:28 PM

                                                                                                                          I was force fed Mozart as a child. How can I not like Amadeus cheese?

                                                                                                                          1 Reply
                                                                                                                          1. re: Passadumkeg
                                                                                                                            FoodFuser RE: Passadumkeg Nov 1, 2010 09:30 PM

                                                                                                                            Been there, been done that, in Mozartial abuse.

                                                                                                                            But there still rings the Q of the cheese that you choose.

                                                                                                                            So many well-aged choices
                                                                                                                            that send to epiphany
                                                                                                                            the scent of arpeggio
                                                                                                                            of the favored frommagio.

                                                                                                                            so, Which cheese, if you please, Senor Boshko?

                                                                                                                          2. Passadumkeg RE: Monica Nov 2, 2010 04:10 AM

                                                                                                                            "Ode on a Greecian Feta"

                                                                                                                            In the fridge was only
                                                                                                                            Colby and Jack
                                                                                                                            Geit ost for Frukost
                                                                                                                            Was all that we had
                                                                                                                            So on Thursday last
                                                                                                                            Drive to Albuquerque
                                                                                                                            Was a blast
                                                                                                                            To only Whole foods we went
                                                                                                                            On a cheese buying bent
                                                                                                                            And purchased Untekkaas Parrano,
                                                                                                                            Ford Farm Seaside Cheddar
                                                                                                                            And Amadeus, the last.
                                                                                                                            Reggio Parma is needed
                                                                                                                            For fresh past a topping
                                                                                                                            That' is all, my paisano.
                                                                                                                            Cheese is beauty,
                                                                                                                            Beauty is cheese.
                                                                                                                            That's all ye need to know.

                                                                                                                            9 Replies
                                                                                                                            1. re: Passadumkeg
                                                                                                                              FoodFuser RE: Passadumkeg Nov 2, 2010 06:23 AM

                                                                                                                              What a joyful refrain. Keep'em coming.

                                                                                                                              I never knew Amadeus was a Cheese.
                                                                                                                              I'd figured him more of a Ham.
                                                                                                                              His two-cheeked salutation
                                                                                                                              to composer Salieri (in the movie)
                                                                                                                              was symmetrical tribute
                                                                                                                              to porcine guanciale.

                                                                                                                              1. re: FoodFuser
                                                                                                                                Passadumkeg RE: FoodFuser Nov 2, 2010 07:07 AM

                                                                                                                                I write prose. I love poetry, but find it difficult to write. Working on 2 books.
                                                                                                                                Maybe that's' why I like Ogden Nash so much.
                                                                                                                                The ladies come and go
                                                                                                                                And speak of frommagio.
                                                                                                                                J. Alfred Dumkeg

                                                                                                                                1. re: Passadumkeg
                                                                                                                                  FoodFuser RE: Passadumkeg Nov 2, 2010 07:57 AM

                                                                                                                                  Agreed Ogden Nash.

                                                                                                                                  But I'm somewhat be-sieged and be-cheesed.
                                                                                                                                  confusion exists, about the good bliss
                                                                                                                                  of frommagio
                                                                                                                                  vis-a-vis the frottagio.

                                                                                                                                  1. re: FoodFuser
                                                                                                                                    Passadumkeg RE: FoodFuser Nov 2, 2010 09:56 AM

                                                                                                                                    It all has to do w/ the romance of Romance languages.
                                                                                                                                    Eleven years in Europe ruined me for American pasturized cheeses.
                                                                                                                                    May the Food Gods bless the local craft live culture cheese makers and a pox upon the FDA.

                                                                                                                                    1. re: Passadumkeg
                                                                                                                                      FoodFuser RE: Passadumkeg Nov 2, 2010 03:08 PM


                                                                                                                                      Notice, we don't spell it "Kraftsman."

                                                                                                                              2. re: Passadumkeg
                                                                                                                                mariacarmen RE: Passadumkeg Nov 5, 2010 08:19 PM

                                                                                                                                Cheesus Christ, PDK, you are THE BEST!

                                                                                                                                1. re: mariacarmen
                                                                                                                                  FoodFuser RE: mariacarmen Nov 6, 2010 04:53 AM

                                                                                                                                  And I, too, thinks
                                                                                                                                  once he's had a few drinks
                                                                                                                                  and his favor'ite foods gives extol he,

                                                                                                                                  Whether Cheese, or Green chilies,
                                                                                                                                  He writes with a flair,
                                                                                                                                  even down to that humblest Posole.

                                                                                                                                  1. re: FoodFuser
                                                                                                                                    Passadumkeg RE: FoodFuser Nov 6, 2010 07:17 AM

                                                                                                                                    Ahem, that bad stuff was written in my classroom at 7:10 am. You shamed me into it.
                                                                                                                                    Just polished off a green chile and Jack cheese omelet. Hoo Ha!

                                                                                                                                    1. re: Passadumkeg
                                                                                                                                      FoodFuser RE: Passadumkeg Nov 6, 2010 07:34 AM

                                                                                                                                      Whatever the place and the time,
                                                                                                                                      it was scribed with great rhythm and rhyme.

                                                                                                                                      But as to your choice
                                                                                                                                      of the California Jack
                                                                                                                                      it takes something more aged
                                                                                                                                      to bring forth my rejoice.

                                                                                                                                      (Though I'm with you on the chiles and eggs.)

                                                                                                                              3. Monica RE: Monica Nov 2, 2010 06:17 AM

                                                                                                                                I got to taste some amazing sheep cheese while visiting Provence last month. Any good recommendation on that? it was smooth, butterly...and mild...but much different than cow milk cheese...yumm...

                                                                                                                                8 Replies
                                                                                                                                1. re: Monica
                                                                                                                                  Ruth Lafler RE: Monica Nov 2, 2010 09:51 AM

                                                                                                                                  Yes, sheep's milk cheeses have a completely different texture from cow's milk cheeses -- something about the different proteins, I presume. There are some wonderful sheep's milk cheeses out there (and also some fabulous "mixed milk" cheeses), both domestic and imported. Since I don't know what's available to you in your area, the best suggestion I have is to seek out your local cheese purveyor, tell him/her you're interested in sheep's milk cheeses and ask if you can sample some.

                                                                                                                                  1. re: Monica
                                                                                                                                    cheesemaestro RE: Monica Nov 2, 2010 09:55 AM

                                                                                                                                    Provence is not dairy sheep country. I doubt that your cheese was made there. Provence's best known cheese, and the only one exported regularly to the US, is Banon. It's a small goat's milk cheese (often with some cow's milk blended in) wrapped in a chestnut leaf.

                                                                                                                                    Without knowing more, I'm guessing that you tasted a firm sheep's milk cheese from the Pyrenees region in southwest France. Among the best known of these cheeses is P'tit Basque. However, if you can find the similar Petit Ardi Gasna made by Agour, it's superior in flavor. Other cheeses to look for:

                                                                                                                                    Abbaye de Belloc
                                                                                                                                    Ossau-Iraty (the DOP cheese)
                                                                                                                                    Non-DOP versions of Ossau-Iraty, such as Etorki and Istara
                                                                                                                                    Tomme du Fédou from the Languedoc-Roussillon region

                                                                                                                                    On the Spanish side of the mountains, Idiazabal (discussed earlier in this thread)

                                                                                                                                    There are also some American sheep's milk cheeses based on the French ones, such as the superlative Vermont Shepherd. The originators of this cheese traveled to the Pyrenees to learn how the locals made cheese there.

                                                                                                                                    1. re: cheesemaestro
                                                                                                                                      Monica RE: cheesemaestro Nov 2, 2010 10:07 AM

                                                                                                                                      There were farmers in the market selling these sheep cheeses..I saw maybe 1 or 2 sellers. seller was only selling sheep cheese and not like others who sold different cheeses.
                                                                                                                                      I tasted the sample and thought, I never tasted cheese like this before...

                                                                                                                                      1. re: Monica
                                                                                                                                        cheesemaestro RE: Monica Nov 2, 2010 10:19 AM

                                                                                                                                        It sounds as if this is a small production cheese made by a local farmer. If so, it almost certainly isn't sold in the US. What was it like: flavor, texture/firmness, etc.? Perhaps we can come up with something similar that is available over here.

                                                                                                                                        1. re: cheesemaestro
                                                                                                                                          Monica RE: cheesemaestro Nov 2, 2010 10:41 AM

                                                                                                                                          Yeah, they had a few blocks of the cheese...just selling it without any refrigeration. I believe it was at the market in Arles.
                                                                                                                                          It was milky white in the middle and hard..maybe somewhere between semi firm and hard. Butterly, smooth taste, mild...but not too rich tasting.
                                                                                                                                          It's not that I really want to find this particular cheese here but I thought it was an interesting experience...discovering something new while traveling is always nice and rewarding. I'd probably buy a few different sheep cheeses that are available here. =)

                                                                                                                                          1. re: Monica
                                                                                                                                            Ruth Lafler RE: Monica Nov 2, 2010 11:07 AM

                                                                                                                                            I would suggest Berkswell (which is imported from English but I think is fairly widely available). http://www.cheese.com/Description.asp...

                                                                                                                                            The first sheep's milk cheese I feel in love with was the Istara (non DOP version of Ossau-Iraty that cheesemaestro mentioned). It's always a huge hit.

                                                                                                                                            BTW, some of the most famous cheeses in the world are sheep's milk cheese, including the original versions of feta and romano and Roquefort.

                                                                                                                                            1. re: Monica
                                                                                                                                              mariacarmen RE: Monica Nov 5, 2010 08:21 PM

                                                                                                                                              Monica: OHHH the market in Arles! such a lovely, lovely place. didn't buy any cheese, but i did see these adorable baby goats no bigger than cats that i wanted to smuggle home and start my own goat cheese operation with.

                                                                                                                                          2. re: Monica
                                                                                                                                            pacheeseguy RE: Monica Nov 2, 2010 04:56 PM

                                                                                                                                            Next weekend our cheese shop is doing a "sheep's milk cheese" tasting event.
                                                                                                                                            Etorki, Lamb Chopper, Old Chatham Ewe's Blue, Ewephoria, and Zamorano will
                                                                                                                                            be featured. Great cheeses all.

                                                                                                                                      2. Axalady RE: Monica Nov 2, 2010 06:38 AM

                                                                                                                                        My very favorite cheese is a clothbound English style farmhouse cheddar called Cambridge from West River Creamery in Londonderry Vermont.


                                                                                                                                        I wrote to them and told them this is " the only cheese I've ever eaten that I've never fogotten".

                                                                                                                                        1. monpetitescargot RE: Monica Nov 2, 2010 10:34 AM

                                                                                                                                          i love the regular florette or pave d'affinois from france. my favourite by and large. esp with a little bit of chutney and a piece of prosciutto on a daelia's cracker. OH. MY.

                                                                                                                                          1. r
                                                                                                                                            Reston RE: Monica Nov 2, 2010 04:01 PM

                                                                                                                                            Camembert. I love it with French bread and a glass of wine.

                                                                                                                                            1. c
                                                                                                                                              cheeseisheaven RE: Monica Nov 5, 2010 08:00 PM

                                                                                                                                              Ancient Heritage "Adelle" with a crusty baguette

                                                                                                                                              1. tim irvine RE: Monica Nov 5, 2010 08:30 PM


                                                                                                                                                1. t
                                                                                                                                                  trvlcrzy RE: Monica Nov 5, 2010 09:19 PM

                                                                                                                                                  Aged Manchego, Aged Gouda, Stilton, Serra de Estrella

                                                                                                                                                  1. YAYME RE: Monica Dec 27, 2010 06:26 AM

                                                                                                                                                    Where to begin, I love all kinds of cheese. But guess I have to say I really go nuts for a nice salty creamy blue cheese.

                                                                                                                                                    1. s
                                                                                                                                                      Siun RE: Monica Dec 28, 2010 03:20 PM

                                                                                                                                                      St Agur is my current obsession - thanks to the very good cheesemonger at Fox and Obel who took me through tastes of about ten blues (all yummy) and then knocked me over with a bite of St A.

                                                                                                                                                      I miss the house cheddar from the Vermont Country Store - I used to live not too far away and while the whole wacky store was overwhelming, the sharp cheddar they sold as their own was particularly good and outshone the other local varieties they also sold.

                                                                                                                                                      And I will never forget the Crema Danica I used to share with friends in high school when we gathered to watch the first run of The Prisoner ... great tv matched with good bread and cheese was the start of my cheese budget!

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: Siun
                                                                                                                                                        jdub1371 RE: Siun Dec 28, 2010 03:36 PM

                                                                                                                                                        For everyday eating, any good, extra-sharp cheddar (like Cabot or MacAdam). I get a little panicky when it starts to run low. But otherwise, lately I have been floored by goat-milk brie. Comes in a little round, wooden box ($$! yikes, but worth it) and is absolute heaven on a rosemary water cracker with a juicy pear or sliced apple alongside.

                                                                                                                                                        1. re: jdub1371
                                                                                                                                                          alanbarnes RE: jdub1371 Dec 28, 2010 04:42 PM

                                                                                                                                                          If you have access to Trader Joe's, you might want to try their goat milk brie. Pretty tasty and very inexpensive. It comes in a 125g round and costs about $2.50. Not as rich as the Woolwich stuff in the wooden box, but pretty darn good nonetheless. If you've got the inclination, age it a little bit until it begins to soften. Yum!

                                                                                                                                                      2. mariacarmen RE: Monica Dec 28, 2010 08:28 PM

                                                                                                                                                        I had a fantastic Beemster for xmas - so caramel-y, and crystal-y, and almost like it had some kind of liquor, a sherry or scotch taste - something i couldn't identify... also a florette - a goaty-brie! creamy and tangy. both were excellent.

                                                                                                                                                        10 Replies
                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                          goodhealthgourmet RE: mariacarmen Dec 28, 2010 08:44 PM

                                                                                                                                                          was it the Beemster XO? that stuff is amazing. serious whiskey & butterscotch notes.

                                                                                                                                                          1. re: goodhealthgourmet
                                                                                                                                                            mariacarmen RE: goodhealthgourmet Dec 28, 2010 10:14 PM

                                                                                                                                                            i'm not sure, as i bought it from a local cheese collective and i didn't see the original wrapping... but yes, it's exactly as you describe - WHISKEY notes for sure, and the caramel/butterscotch-ness too. so good.

                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                              goodhealthgourmet RE: mariacarmen Dec 28, 2010 10:44 PM

                                                                                                                                                              sounds like the XO - it's aged for 26 months. their 18-month gouda is pretty terrific as well, but that XO is truly something special.

                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                            goodhealthgourmet RE: mariacarmen Mar 16, 2011 03:59 PM

                                                                                                                                                            i was at Bristol Farms today here in LA and they had a big sample tray of Beemster Goat Gouda out.

                                                                                                                                                            it was relatively firm yet creamy, only a mild goat tang (which might be my one complaint as i *love* goat's milk), a great balance of sweet & salty, and surprisingly, a slight crunch, which i certainly didn't expect from such a young cheese.

                                                                                                                                                            the employee who had set it out was standing there when i tried it. i looked at him and said "wow, that's good," and he smiled and said "yeah, i had to go back more than once myself."

                                                                                                                                                            anyway, it reminded me of this discussion so i thought i'd share :)

                                                                                                                                                            1. re: goodhealthgourmet
                                                                                                                                                              FoodFuser RE: goodhealthgourmet Mar 16, 2011 04:39 PM

                                                                                                                                                              The beauty of goats is they feast on the shrubbery
                                                                                                                                                              which adds extra elements to their diet and husbandry.

                                                                                                                                                              Their udders deliver some really soft notes
                                                                                                                                                              which I guess is just why I like goat cheese.

                                                                                                                                                              1. re: FoodFuser
                                                                                                                                                                goodhealthgourmet RE: FoodFuser Mar 16, 2011 07:37 PM

                                                                                                                                                                never met a goat-milk based product i didn't like :)

                                                                                                                                                                1. re: goodhealthgourmet
                                                                                                                                                                  aching RE: goodhealthgourmet Dec 17, 2012 07:38 AM

                                                                                                                                                                  Me too. I don't know why it tastes so much better to me, but it does. I had a goat's milk gouda from Trader Joe's on my cheese plate at Thanksgiving and it was a huge hit.

                                                                                                                                                                  1. re: aching
                                                                                                                                                                    Bacardi1 RE: aching Dec 18, 2012 06:55 AM

                                                                                                                                                                    Goats milk Gouda is a favorite around here as well - especially the young version, which is firm & flavorful. A terrific cracker cheese.

                                                                                                                                                                    I like the aged goats milk Gouda as well, but it's more like a good aged Parmesan in both flavor & texture. Is completely different from the young.

                                                                                                                                                              2. re: goodhealthgourmet
                                                                                                                                                                mariacarmen RE: goodhealthgourmet Mar 19, 2011 12:49 PM

                                                                                                                                                                i was just thinking of this this morning! I love that crystally-crunch.

                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                  goodhealthgourmet RE: mariacarmen Mar 19, 2011 08:05 PM

                                                                                                                                                                  yeah, i think i have to pick up some of that gouda tomorrow...

                                                                                                                                                            2. s
                                                                                                                                                              Sal Vanilla RE: Monica Dec 30, 2010 02:02 PM

                                                                                                                                                              Yancey's Bergenost. I ADORE that cheese. I wish I knew how to BOLD the letters - Cus I would. I swear I would!

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: Sal Vanilla
                                                                                                                                                                linguafood RE: Sal Vanilla Dec 30, 2010 02:27 PM

                                                                                                                                                                that's one of my faves, too. so creamy and delicious.

                                                                                                                                                              2. curej RE: Monica Jan 1, 2011 04:27 PM

                                                                                                                                                                Cazelle de St. Affrique (Herve Mons): Just finished some. Love.
                                                                                                                                                                Coupole: mmmmm
                                                                                                                                                                Seal Bay Triple Cream Brie: awesome
                                                                                                                                                                Neals Yard Colston Bassett Stilton: Great stuff

                                                                                                                                                                1. i
                                                                                                                                                                  isadorasmama RE: Monica Jan 1, 2011 04:42 PM

                                                                                                                                                                  No mention of Prima Donna?! It's a nutty Dutch cheese -- a cross between a Gouda and a Parmesan. My hands down favorite.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: isadorasmama
                                                                                                                                                                    DonShirer RE: isadorasmama Mar 16, 2011 04:35 PM

                                                                                                                                                                    Impossible to name just one--Maybe one of each type?
                                                                                                                                                                    Firm: aged Gouda
                                                                                                                                                                    Semi-firm: Petit Basque
                                                                                                                                                                    Semi-soft: Tartufo
                                                                                                                                                                    Soft: Fromager d'Affinois, Billat Savarin or Bucheron or Seal Bay or....
                                                                                                                                                                    Blue: Roaring Forties Blue
                                                                                                                                                                    Goat: Humboldt Fog

                                                                                                                                                                    1. re: isadorasmama
                                                                                                                                                                      Steve Green RE: isadorasmama Dec 15, 2012 09:07 PM

                                                                                                                                                                      Haven't tried Prima Donna, but Uniekaas makes that claim for Parrano and its wonderful older brother Robusto. Either one is great out-of-hand, or in a grilled cheese.

                                                                                                                                                                    2. i
                                                                                                                                                                      Isobel_A RE: Monica Mar 17, 2011 06:38 AM

                                                                                                                                                                      Cheshire. I can rarely buy it 'cause I just sit and break lumps off to eat on its own and before I know it the whole lot's gone!

                                                                                                                                                                      I also really love good, mature cheddar, and very fresh buffalo mozzarella. All time favourite is probably scamorza affumicato

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: Isobel_A
                                                                                                                                                                        Harters RE: Isobel_A Mar 19, 2011 02:50 PM

                                                                                                                                                                        I'm another Cheshire fan - Bourne's being my runaway favourite (they sell at my local farmers market so it travels less than 50 miles).

                                                                                                                                                                        For a blue cheese, then it has to be Blacksticks ( a Lancashire) - good for a Welsh rarebit or a topping for smoked haddock

                                                                                                                                                                      2. FoodFuser RE: Monica Mar 19, 2011 08:45 PM

                                                                                                                                                                        Musing upon chunk of cheese of that gives peace and accord in today;s threatened world.

                                                                                                                                                                        I gently propose chunk of cheddar.

                                                                                                                                                                        Wrapped in plastic, it comes to consumers in subtle engagement
                                                                                                                                                                        Yet wrapped for some really good agement.

                                                                                                                                                                        Eight ounce slabs of a well-wrapped sharp Cabot
                                                                                                                                                                        yield ctrystal after just a few years.

                                                                                                                                                                        May choice to the Cheddar yield world peace.
                                                                                                                                                                        Choices to pennecilined blues
                                                                                                                                                                        and accord to aged Parmesans are sure unstood.

                                                                                                                                                                        But imagine if something as simple as cheddar
                                                                                                                                                                        Could bring accord in Vox Paxa.
                                                                                                                                                                        Great power as peacemaker in our choice of the cheddar.

                                                                                                                                                                        1. c
                                                                                                                                                                          currtj35 RE: Monica Apr 14, 2012 03:14 PM

                                                                                                                                                                          Cacio Di Roma is my new favorite cheese. Central Italians know what's up when it comes to cheese and this is a staple on their tables.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: currtj35
                                                                                                                                                                            curej RE: currtj35 Apr 14, 2012 03:56 PM

                                                                                                                                                                            Sheeps, no doubt, in those parts.

                                                                                                                                                                          2. EWSflash RE: Monica Apr 14, 2012 05:37 PM

                                                                                                                                                                            I don't have a favorite, I love most cheeses, as long as they don't have maggots in them. Sweet and bland, spicy, firm, soft, rind or not, sheep, cow, goat, aged, not aged, veined, the list could go on and on. A couple I don't like are Danish Blue and Muenster- it seems to have a bitter aftertaste to me that I've almost always found in it. I even like good cottage cheese. I really like the goat's milk brie tht Trader joe's has but I don't buy it often because I can't control myself and will eat the whole round. I don't think it's considered a premium cheese but it's good to me. :-) Oh- I just remembered, I havre a sliver of some left- think i'll go have a snack.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: EWSflash
                                                                                                                                                                              curej RE: EWSflash Apr 14, 2012 07:31 PM

                                                                                                                                                                              Wait....are maggots bad?

                                                                                                                                                                              1. re: EWSflash
                                                                                                                                                                                njmarshall55 RE: EWSflash Jan 3, 2013 12:19 PM

                                                                                                                                                                                just found this board...and your reference to maggots reminded me of when I was the Asst. Dairy Manager at a small grocery store in town...some title. It was just the Dairy Manager and me. We used to stock the small foil-wrapped cubes of Limburger, and only ONE customer bought it. An nice, old German man. I asked him one day how he could eat it and he told me he opens the foil and leaves it on the window sill. When he can pick the maggots off of it, it's ready to eat. And he WAS serious. Still haven't tasted it and probably never will!

                                                                                                                                                                              2. Bacardi1 RE: Monica Dec 15, 2012 06:38 PM

                                                                                                                                                                                Since I've been a big-time cheese lover since I was a little sprout, it's literally impossible to name a favorite. Really impossible.

                                                                                                                                                                                Just like many other food choices, it depends on what I'm in the mood for.

                                                                                                                                                                                It could be a fresh or aged goats milk gouda. Some salty Kasseri to go with olives & Retsina. A nice blue (any good one) to go with ripe pears & a nice glass of Ruby Port. A cheap hot-pepper-laced Monterey Jack with Triscuit crackers. A good crumbly dryish Italian cheese - any one - with a nice dry Italian red wine. Good barrel-aged Feta tossed with pasta or in a great Greek salad. Limburger or the new incarnation of Liederkranz spread on bread with raw sweet onion slices as a pungent but exquisite sandwich.

                                                                                                                                                                                Sorry. Really impossible to pick a favorite. :)

                                                                                                                                                                                1. v
                                                                                                                                                                                  virtualguthrie RE: Monica Jan 4, 2013 02:45 AM

                                                                                                                                                                                  Fine aged French goat cheeses are some of my favorites. It's hard not to love a good triple cream too, one with a good amount of flavor.
                                                                                                                                                                                  I also love good cave aged Gruyere.
                                                                                                                                                                                  It's hard to choose just one.

                                                                                                                                                                                  1. jpr54_1 RE: Monica Apr 6, 2013 08:21 AM

                                                                                                                                                                                    My favorites so far are taleggio, robiola bosina, burratta,and la tur

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: jpr54_1
                                                                                                                                                                                      Ruth Lafler RE: jpr54_1 Apr 6, 2013 11:24 AM

                                                                                                                                                                                      You mentioned the other day that you'd gotten some robiola and la tur -- glad (but not surprised) you liked them!

                                                                                                                                                                                      1. re: Ruth Lafler
                                                                                                                                                                                        jpr54_1 RE: Ruth Lafler Apr 6, 2013 12:42 PM

                                                                                                                                                                                        they were delicious-
                                                                                                                                                                                        soft, delicious and easy to enjoy with tomato, olives, basil(thai and lemon/lime) and a splash of balsamic.

                                                                                                                                                                                    2. h
                                                                                                                                                                                      HillJ RE: Monica Apr 6, 2013 08:50 AM

                                                                                                                                                                                      Brillat-Savarin is probably my fav cheese. But, that's a challenging question to narrow down!

                                                                                                                                                                                      1. aching RE: Monica Apr 16, 2013 08:44 AM

                                                                                                                                                                                        I just returned from a trip to Paris, where I had a truffled chevre - I unfortunately don't know what the exact name was, but it was something like chevre de trufe. AMAZING. I will dream about that cheese forever.

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: aching
                                                                                                                                                                                          Ruth Lafler RE: aching Apr 16, 2013 09:35 AM

                                                                                                                                                                                          The people who make Humboldt Fog make a truffled chevre called "Truffle Tremor" -- I don't know if it will be as amazing as the one you had in Paris, but worth looking for.


                                                                                                                                                                                        2. njmarshall55 RE: Monica Apr 16, 2013 11:57 AM

                                                                                                                                                                                          There are so many, many good and great ones out there that it would be difficult for me to name a favorite. What am I having it with...food...drink...alone...cooking with it, snacking on it...the combinations are endless. If someone asked me to take only ONE cheese to a deserted island, I'd never be able to make up my mind.

                                                                                                                                                                                          1. j
                                                                                                                                                                                            jpc8015 RE: Monica Apr 16, 2013 07:14 PM

                                                                                                                                                                                            I travel through Amsterdam's Schipol airport a few times a year on business. Every time I am there I pick up an aged gouda. It is so versatile. You can shve it over salad like a parm or just eat it out of hand. The stuff is amazing.

                                                                                                                                                                                            7 Replies
                                                                                                                                                                                            1. re: jpc8015
                                                                                                                                                                                              njmarshall55 RE: jpc8015 Apr 17, 2013 08:03 AM

                                                                                                                                                                                              JOOC...what has been your experience with import of cheese during your travels?

                                                                                                                                                                                              1. re: njmarshall55
                                                                                                                                                                                                Ruth Lafler RE: njmarshall55 Apr 17, 2013 10:38 AM

                                                                                                                                                                                                I think there are other threads discussing importing cheese (for personal consumption). Basically, it shouldn't be a problem unless it's an unpasteurized cheese less than 60 days old.

                                                                                                                                                                                                1. re: Ruth Lafler
                                                                                                                                                                                                  Delucacheesemonger RE: Ruth Lafler Apr 27, 2013 08:02 AM

                                                                                                                                                                                                  Actually as of April 2012, whether raw milk or not no longer matters. Everything is fine. l have brought back 20 kilos with no problem. Included in the last bring back were 5 large Vacherin Mont d'Or. And it was declared.

                                                                                                                                                                                                  1. re: Delucacheesemonger
                                                                                                                                                                                                    Ruth Lafler RE: Delucacheesemonger Apr 27, 2013 10:48 AM

                                                                                                                                                                                                    Awesome. I'm heading off to Europe next week.

                                                                                                                                                                                                    1. re: Delucacheesemonger
                                                                                                                                                                                                      Bada Bing RE: Delucacheesemonger Apr 27, 2013 03:29 PM

                                                                                                                                                                                                      You mean okay to bring into USA?

                                                                                                                                                                                                      1. re: Bada Bing
                                                                                                                                                                                                        Delucacheesemonger RE: Bada Bing Apr 27, 2013 10:57 PM


                                                                                                                                                                                                  2. re: njmarshall55
                                                                                                                                                                                                    jpc8015 RE: njmarshall55 Apr 17, 2013 08:13 PM

                                                                                                                                                                                                    I usually pick up about a kilogram of cheese, put it in my carry on bag, and tell customs that I have nothing to declare. No problems.

                                                                                                                                                                                                2. pikawicca RE: Monica Apr 16, 2013 07:25 PM

                                                                                                                                                                                                  Parm, hands down.

                                                                                                                                                                                                  1. e
                                                                                                                                                                                                    EmBrooks RE: Monica Apr 17, 2013 09:42 AM

                                                                                                                                                                                                    This is a hard question as I take a "love the one you're with" approach to cheese.

                                                                                                                                                                                                    If I were forced to choose a desert island cheese it would be any mold ripened (new term I just learned today!) goat cheese - clochette, coupole, crottin, valencay, etc. I would also pray there was a fig tree and sugar plantation on the island so I could make jam to go with them!

                                                                                                                                                                                                    1. fldhkybnva RE: Monica Apr 27, 2013 08:14 PM

                                                                                                                                                                                                      I've never really had a favorite cheese until today. The Uniekase vintage 5 year aged Gouda is outstanding!! I can't get enough of it and the block I bought today might need to be replenished in the morning.

                                                                                                                                                                                                      1. e
                                                                                                                                                                                                        Eric3811 RE: Monica Jun 15, 2013 11:03 AM

                                                                                                                                                                                                        Monte enebro is In the top five with purple haze and roaring forties blue. But #1 all time is spenwood from Neal's yard. Unpasturized sheeps milk brined, Awsome but $50/lb and nearly impossible to get a hold of!!!

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: Eric3811
                                                                                                                                                                                                          fldhkybnva RE: Eric3811 Jun 15, 2013 03:52 PM

                                                                                                                                                                                                          Very timely, I tried Monte enebro last night and we didn't get along very well :) I do enjoy the Roaring Forties blue cheese though.

                                                                                                                                                                                                        2. l
                                                                                                                                                                                                          LEsherick2007 RE: Monica Feb 8, 2014 08:03 PM

                                                                                                                                                                                                          Buratta I found some down here in myrtle Beach last week at Fresh Market and made one of the 4 oz balls as a topping for a tortilla pizza but it was a waste of a beautiful cheese I ate the other 4 oz with no other than some truffle salt, cracked black pepper and good olive oil and ate it with a spoon. I so want to buy more of it but my budget for food is spent for now and it's $10 for a container of the 2 4oz balls. But it's haunting my dreams I need buratta all the time it's soo good.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: LEsherick2007
                                                                                                                                                                                                            Ruth Lafler RE: LEsherick2007 Feb 9, 2014 12:24 PM

                                                                                                                                                                                                            I'm drooling over that description. I love burrata but I usually wolf it down straight.

                                                                                                                                                                                                            1. re: Ruth Lafler
                                                                                                                                                                                                              LEsherick2007 RE: Ruth Lafler Feb 9, 2014 02:48 PM

                                                                                                                                                                                                              It is so good right now if my diet consisted on Raw Oysters and even chargrilled oysters and buratta cheese I would be very happy.

                                                                                                                                                                                                          2. Henrietta Stackpole RE: Monica Feb 9, 2014 02:49 PM

                                                                                                                                                                                                            Époisses de Bourgogne. Oh the stinky delight!

                                                                                                                                                                                                            1. rlh RE: Monica Feb 9, 2014 03:50 PM

                                                                                                                                                                                                              Whatever the mongers at Formaggio point me to that day - seriously - failing that, Langres.

                                                                                                                                                                                                              1. Henrietta Stackpole RE: Monica Feb 10, 2014 05:45 AM

                                                                                                                                                                                                                In recent visit to Tours in France, I had Sainte-Maure de Touraine and Celles-sur-Cher, two goat cheeses that knocked my socks off: http://picnicatthecathedral.com/2013/...

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