Cheese connoisseurs

[BurnItDwn]

Smoked cheeses are good also. Smoked Gouda is pretty common.

Smoked cheeses are fvcking awesome.

Gouda is good, smoked gouda is magnificent!
One of the cheese stores near my grandmothers house (she lives in Wisconsin, so, there are many cheese stores near her) has a smoked string cheese that they sell. It's essentially just salty mozzerella string cheese that's been smoked. It is the best cheese I've ever had.

http://www.renardscheese.com/

I also like their sharp cheddars, anything 5+ years is really quite extraordinary.
Also, their

Gruyere is awesome, it's essentially a swiss cheese with smaller holes, the flavor is really yummy.


Try some Ski Queen "Gjetost" if you want something really different. My mom and uncles and aunt think it is horrible disgusting garbage shit. My grandmother and myself both love it like candy.

 

[dabuddha]

avarti

ftfy :d

 

[aking2879]

I like going to amish country and going to a little amish store. Buying a ton of cheese and fresh bread. I'll sit and eat till im sick

 

[NetWareHead]

I've tried this: http://en.wikipedia.org/wiki/Casu_marzu in Italy and it was surprisingly delicious. Makes your moldy and old cheeses seem very edible in comparison.

 

[Oyeve]

Wasabi gouda.

 

[jupiter57]

Velveeta

QFT
I am no cheese connoisseur, but I LOVE cheese, all cheese!
Velveeta is some fantastic stuff.
Cheese snobs turn their nose up at it, but it IS cheese, it is cheddar & swiss, mixed in proportion, with a little whey, cream, & milk (IIRC) mixed in, then it is melted, cooled, & wrapped. (Just like "American" cheese.)
No, it's not "pure" or 100% natural, but it's darned good stuff!

 

[zinfamous]

I've tried the varieties commonly found everywhere: swiss, mozzarella, American, provolone. I've never bothered to try anything fancier than that.

I don't have any specific preferences.

"Swiss" doesn't mean anything. neither does "American" really...unless you go with the typical definition that "American" = Kraft singles....that isn't even cheese (based on nutrition or simple biochemical standards).


Try some Brie and try some Gruyere (which is a very typical type of cheese made in Switzerland) and go from there.

 

[AznAnarchy99]

I bought some that was going for 500 euros a kilo. It tasted like cheese.

 

[bigrash]

I can't stand Feta. something about it just turns me off.

I hate the smell. And it tastes even worse.

 

[Broheim]

Try some Ski Queen "Gjetost" if you want something really different. My mom and uncles and aunt think it is horrible disgusting garbage shit. My grandmother and myself both love it like candy.

ugh, myseost. I'm not a fan, I don't get why the fellmonkeys go crazy for that shit.

 

[Gibsons]

Blue cheese as mentioned can be good, when used sparingly in certian things or sauces.

Sparingly? I add bleu cheese, a lot of it, to bleu cheese dressing.

 

[jupiter57]

Sparingly? I add bleu cheese, a lot of it, to bleu cheese dressing.

At the very least!
Even Bleu Cheese dressing doesn't have enough Bleu Chees in it.
I typically make a salad with 50% veggies, 50% crumbled Bleu Cheese, then a couple tablespoons Bleu Cheese (or Ranch) dressing.

 

[zinfamous]

Sparingly? I add bleu cheese, a lot of it, to bleu cheese dressing.

bleu cheese is overpowering, though. I like it quite a bit, but one problem is that with too much of it it is all you taste. a little bit of bleu cheese is good to enhance certain flavors; otherwise, the food is just a delivery system for bleu cheese (not entirely a bad thing, imo)

 

[Gibsons]

just a delivery system for bleu cheese

I call this a "salad."

 

[MrColin]

QFT
I am no cheese connoisseur, but I LOVE cheese, all cheese!
Velveeta is some fantastic stuff.
Cheese snobs turn their nose up at it, but it IS cheese, it is cheddar & swiss, mixed in proportion, with a little whey, cream, & milk (IIRC) mixed in, then it is melted, cooled, & wrapped. (Just like "American" cheese.)
No, it's not "pure" or 100% natural, but it's darned good stuff!

Its made from the milk at grocery stores that goes past its best before date, mixed with a petroleum based jelling compound with a spritz of extract from beaver anal glands and yellow #5. And yes it can be tasty if you're in the mood for plastic.

I like to spread brie on warm bread with sun dried tomatoes and chopped olives. Smoked cheeses are good too. A friend of mine raised goats on her hobby farm for a few years and made some soft spreadable cheeses. She sold it in containers intended for urine samples before getting sick of the whole thing and selling her goats.

 

[zinfamous]

I call this a "salad."

yes, after reading Jupiter57 post after yours, I reached the same conclusion.

It is, really, the only use for salad.

 

[Dirigible]

Add me to the group that considers a salad just a cover story I use when I want lots of blue cheese.




Also, I can't believe this hasn't been posted:
https://www.youtube.com/watch?v=PPN3KTtrnZM

Pick some listed in that video and try 'em.

 

[rasczak]

Reading through this thread is making me gassy.

 

[Gibsons]

Add me to the group that considers a salad just a cover story I use when I want lots of blue cheese.




Also, I can't believe this hasn't been posted:
https://www.youtube.com/watch?v=PPN3KTtrnZM

Pick some listed in that video and try 'em.

http://www.youtube.com/watch?v=ufJTqT5gMg0

 

[Schmide]

The Dubliner (Irish Cheese)

A cheddar that hints of swiss and parmesan

My favorite lately.

 

[Imported]

The Dubliner (Irish Cheese)

A cheddar that hints of swiss and parmesan

My favorite lately.

I got some of that at Trader Joe's last week.. good stuff. Also love their pesto gouda.

 

[linuxboy]

Arcadio, do this:

Go to Murray's (http://www.murrayscheese.com/) during a slow afternoon (try the after lunch rush). Chat up the cheesemonger at the counter and tell them this:
- You are completely new to cheese and want to taste through a few major families to get an idea of what each style is. And that, of course, you want to buy one to take home to enjoy.
- The cheesemonger will ask what cheese you have tried, what food you like, what you want to have the cheese with (by itself, with food, drink, etc)
- Try whatever the cheesemonger suggests. Ask about what you are tasting, ask for the cheese story and details and why it's different from other cheeses.

After 10-15 samples, buy a cheese. Say you want a small amount and would like to come back in a few days after you finish the purchase (buy 4-5 ounces) and try and buy more to expand your cheese knowledge.

Then come back and do the same thing. Second trip ask if you can tour the caves or take a class.

There are far too many incredible cheeses to list. You have some excellent shops in NYC to try a variety. Di Palo, Saxelby's, Fairway market, Artisanal, the new Beecher's plant. etc.

 

[BurnItDwn]

ugh, myseost. I'm not a fan, I don't get why the fellmonkeys go crazy for that shit.

Well, My grandmother and I both like it because it's like caramel candy. But it's not quite so sweet. And the texture is smoother, not so sticky.

What is a fellmonkey? Is that a monkey that fell out of a tree, thus, was not actually a monkey, but a person, since monkeys have better balance?

 

[Dirigible]

http://www.youtube.com/watch?v=ufJTqT5gMg0

I support more cheese-related television programming.

 

[Arcadio]

Arcadio, do this:

Go to Murray's (http://www.murrayscheese.com/) during a slow afternoon (try the after lunch rush).

That's an interesting place. Thanks. I'll check it out one of these days.