Speaking of great cheese, to what lengths would you go to get it?
- chefathome Dec 27, 2010 07:17 AM
All this cheese talk is making me salivate. There are simply too many! Some travel FOR cheese, some travel and fit cheese into their schedules. Where have you been (or desire to go) where the cheese originates?
Aisy Cendre, Burgundy, France
Appenzeller, Appenzell, Switzerland
Lincolnshire Poacher, Lincolnshire, England
Berkswell, Warwickshire, England
Le Chevre Noir, Quebec
Cheshire, Shropshire, England
Doddington, Northumberland, England
Fontina D'aosta, Italy
Pecorino Toscano, Italy
Wensleydale, Yorkshire, England
Camembert, Normandy, France
Single Gloucester, England
Cantal, Auvergne, France
Parmigiano-Reggiano, Parma, Italy
Shropshire Blue, England
Some I would like to travel to (for) and dream of:
Le Moulis, France
Humboldt Fog, US
Jersey Blue, Vermont
Munster, Alsace, France
Rogue River Blue, Oregon
Vermont Shepherd, US
Urner Alpkase, Switzerland
Edam and Gouda.
Honestly, I didn't go there just because of the cheese, but I wasn't about to pass up the oppportunity once I was in the vicinity...
I'd like to visit WOERLE Cheese World-- Henndorf am Wallersee Salzburg Austria.
And see the Happy Cow
Great list and you've mentioned one of my favourite cheeses Lincolnshire Poacher.
Just in case you do set off to Stilton.
This is the village in Cambridgeshire where it was first sold, It originated in Melton Mowbray Leicestishire. Any "Stilton" made in Stilton can't be called Stilton because of it's PDO status.Confusing I know.