CHEESE!

[mrv3000]

I thought about doing a cheese poll, but the list of cheeses is way too extensive. I do like trying new cheeses though, and even though there aren't that many local farms, we do get quite a lot of imports.

Do you have a favorite cheese I should try? Gouda from Happy Shiny Cow Place? Oaxaca from Lugar Brillante Feliz de la Vaca?

Comments

[lunachickk.livejournal.com]

I love Gouda! I also love saying Gouda! Gouda. Gouda. Gouda. *giggle*

I actually once met a mastiff named Gouda and thought it was a wonderful name for a dog. ;)

[mrv3000.livejournal.com]

GOUDA! That's a great name for a dog! XD

[goldy-dollar.livejournal.com]

GOAT'S CHEESE. It's the best. Try it on a burger. Or in a salad. GOAT'S CHEESE SALAD. XD

I also really like Jarlsberg.

[mrv3000.livejournal.com]

I LOVE goat cheese! Love it in salad or on toast with jam. MMMMMMMMMMM.

I'm not sure I know what Jarlsberg tastes like.

[mrv3000.livejournal.com]

And pizza! Goat cheese, sundried tomatoes and pine nuts pizza!

[got_swagger]

GOATS CHEESE. NOM NOM NOM. It's such a favorite of mine!

[chloris.livejournal.com]

I have a cheese rec! I found this at my local Whole Foods back in November and ever since my husband has been bugging me to go back and get more.

Mt Tam Cheese. It's awesome!

[mrv3000.livejournal.com]

OOOOOOH! That looks yummy!

[fauxkaren.livejournal.com]

Oaxaca cheese is good! Well I mean, I've never had it straight up, but I've had it on other food. A friend of mine spent the summer in the Mexican state of Oaxaca and after she got back we went to get some Oaxacan food to celebrate (lol idk why we did that since she'd been eating that all summer). And I had a tlayuda which looks like this and is covered in Oaxaca cheese.

Another cheese that I really like is Edam, but it's not really sold in most grocery stores here in the states. This makes me sad because it IS common in the UK and I got used to putting it on my sandwiches.

[mrv3000.livejournal.com]

*DROOOOOOOOLS*

I do see Edam a lot by me (grocery stores near me have pretty varried selections) - never tried it. Maybe I should.

[mrv3000.livejournal.com]

Also, relevant to your interests?

http://www.bbc.co.uk/news/magazine-16731254

[http://users.livejournal.com/_thirty2flavors/]

We sold Edam when I worked at the grocery store and it was fun to cut because it came in a big sphere about the size of... hmm... about the size of a volleyball? Maybe a bit smaller.

/cool story bro

[papilio-luna.livejournal.com]

Our household Everyday Cheese is Kerrygold Dubliner. It's like cheddar and parmigiano had a baby. Also, I adore aged gouda, especially that produced by Beemster. Oh! Also! White stilton with cranberries in! Tangy and sweet all at once mmmmmm...

[mrv3000.livejournal.com]

Our household Everyday Cheese is Kerrygold Dubliner. It's like cheddar and parmigiano had a baby.

I've had that! It is quite awesome!

Also, I adore aged gouda, especially that produced by Beemster.

Oooh, I like aged gouda as well.

Oh! Also! White stilton with cranberries in! Tangy and sweet all at once mmmmmm...

I've always wanted to try stilton, but haven't quite gotten around to it. That sounds YUM.

[skippity-doo.livejournal.com]

I love goats' cheese, of any kind, but I also quite like sheep's cheese too. There's a really nice one called Parlick Fell that we discovered last year. So delicious.

[mrv3000.livejournal.com]

I've never tried sheep's cheese! At least I don't think I have. Might have to give that a go sometime!

[selenityshiroi.livejournal.com]

You know you're English when...when someone asks you what cheese you like you start thinking through different brands of Cheddar.

I think I was well into my teens before I knew there was any type of cheese other than cheddar or 'that yukky stilton my dad eats'.

[mrv3000.livejournal.com]

XD Growing up it was basically cheddar, jack and Velveeta for me.

[aj.livejournal.com]

Looking at that list of Italian cheeses, it becomes obvious that people in Italy were REALLY BORED or REALLY SCARED during a large part of their history, wherein they stayed inside and watched milk ferment in different ways.

Also, double creme brie = EVERYTHING. (Including a heart attack. But omfg, worth it.)

[mrv3000.livejournal.com]

That's a frickin lot of cheese!

MMMMMMMMMM. BRIE.

[got_swagger]

I can't stand American cheese or pepper jack and I have very little patience for mozzarella and with the notable exception of mac & cheese (and basically the only mac & cheese I eat is what I make from scratch myself), I can't do dishes SMOTHERED in cheese. I'm pretty sure irritate my local pizza place because I order my food with "light cheese" and have zero problem sending food back if it's wrong. Which where I'm from in Midwest USA makes me a cheese snob.

I can do cheddar if it's sharp, I LOVE Swiss cheese (even though I couldn't stand it when I was little), Parmesan, Goats cheese, blue cheese, Gorgonzola (omg I make this apple Gorgonzola salad with home-spiced walnuts and white wine vinaigrette that is AMAZING), Munster, Feta, Asiago, and Ramano.

I've yet to make up my mind on ricotta, tbh.

The best pizza I ever had though had goat cheese and some sort of mushroom reduction on it. It was amazing and really sparked my love of goat cheese, which gets an unfair reputation, IMO.

/ramble

[mrv3000.livejournal.com]

I don't like American or pepper jack either. I do like mozzerella, but it has to be decent. Some mozzerella is really bad. (Like the stuff they pass off as "string cheese" in those individual packets is nauseating.)

GORGONZOLA SALAD! YES! I often have salad with gorgonzola and walnuts and balsamic dressing. (Home-spiced walnuts sounds YUMMY!)

I am not a fan of ricotta. It irks me because so many people use the stuff and BLEH. I don't like its tastelessness or its texture.

Mmmmmmmm. Goat cheese pizza.

[diavestra.livejournal.com]

I *love* Gouda, especially smoked Gouda.

[mrv3000.livejournal.com]

Yes! I really do like Gouda. Aged. Smoked. It's all good..a! XD

[anxietygrrl.livejournal.com]

A couple of my favorite specialty cheeses from particular creameries include Barely Buzzed (cow's milk, lightly dusted with espresso) and Humboldt Fog, an amazing, tangy, soft, ripened goat's cheese that I have to buy every time I see it. More generically, Mimolette is a semi-hard French cow's milk cheese that's great for snacking, or pairing with beer. I haven't had a lot of sheep's milk cheeses, but I love Manchego (and the version of it that's coated in rosemary). Oh, and of course you can't beat a nice fresh feta.

[mrv3000.livejournal.com]

MMMMMMMMMM. Those all sound spectacular!

And feta! Yeah, I like to have feta every once in a while. I really like a feta and tomato omelette.

[mrv3000.livejournal.com]

"The paste is butter colored and smooth, with no eyes, and with brown butter and caramel aromas that make me think of creme brulee."

THAT SOUNDS AWESOME.

[shinkonokokoro.livejournal.com]

I love a good Brie. And pepperjack!

I love cheese.

OH MY GOSH. THE SMOKED GREEK CHEESE. I FORGOT WHAT IT'S CALLED BUT IT'S MY FAVOURITE. Saganaki. That's what it's called. I LOVE that stuff.

[mrv3000.livejournal.com]

I could be happy with just Brie and french bread. MMMMMMM.

I've never heard of Saganaki! I'll have to try it!

[mrv3000.livejournal.com]

I LOVE sharp cheddar! MMMMMMM.

And the Doctor doesn't know what he was missing with the pears!

[http://users.livejournal.com/_thirty2flavors/]

I worked at the cheese counter in a grocery store for like a year and LEARNED MUCH ABOUT CHEESE. My favourite/the one I 'sampled' every time I worked so I could eat it myself was called Applewood Smoked Cheddar. Omnomnom.

To be fancy, Manchego is a sheep's cheese and it's really... different. Very pricey for a small piece and you wouldn't want much of it anyway, but I liked it. It's relatively mild but it has a ...idk it just has a distinct taste IMO.

[mrv3000.livejournal.com]

I've never tried smoked cheddar. I'll have to try it! Also will have to try the sheep cheese. *is intrigued*

[principia.livejournal.com]

Smoked Gouda, Smoked Mozzarella - available at most regular grocery stores

Manchego, Idiazabal - at least the former of which can be had reasonably at Costco, and possibly the latter in your area

Wensleydale

Grana Padano - like Parmesano Reggiano, but better, at least to my taste. Not so overwhelmingly salty, and nuttier

For Cheddars, Cabot produces the best grocery-store-level cheeses.

Specific boutiquey brands: Midnight Moon goat gouda, Barely Buzzed cheddar, Mt Tam brie-ish

[mrv3000.livejournal.com]

*gets out shopping list*