What's your favorite cheese?
- Thread starter max
- Start date
ThePro101
Rookie
StealthGnome
Semi-Pro
Provolone.
On everything.
On everything.
Fedace
Banned
P
ProStaff Legend
Guest
Camembert and brie
TheShaun
Hall of Fame
what about paneer?
vkartikv
Hall of Fame
Ok, cottage cheese is the exception. I can't live without my North Indian dishes!!
AlpineCadet
Hall of Fame
Baby Brie cheese on slices of baguettes with a glass of Red Wine seems to make for a decent combo in my book.
ilovecarlos
Professional
Salivating...yeah...I'll have that too....never met a cheese I didn't like...like feta, provolone, parmesean, bleu, camembert, brie, stilton, cheddar, jack etc.....lately have been really digging Dubliner cheddar made near Blarney Castle in Ireland....mmmmmm.....made from contented cows milk....stoned on Guiness?????
PimpMyGame
Hall of Fame
Brie
Stilton
Goat's
Camembert
Gorgonzola
Cheddar
Wensleydale with cranberries
Parmesan (shaved, not grated)
Anything with chili or mustard seed in it.
Stilton
Goat's
Camembert
Gorgonzola
Cheddar
Wensleydale with cranberries
Parmesan (shaved, not grated)
Anything with chili or mustard seed in it.
Dedans Penthouse
Legend
"The undesputed king of all cheeses" -- Mario Batali (Babbo Ristorante)
[size=+1]Parmigiano Reggiano[/size]
[size=+1]Parmigiano Reggiano[/size]
ShiroRm
Rookie
the first mix has a specific name: caprese (salad)
TheShaun
Hall of Fame
ShiroRm
Rookie
both France and Italy have respectively more than 500 different types of cheese (I read an article saying Italy has about 5-6 more, some time ago).
their quality varies and the choice depends on personal tastes, of course.
but when I look at the market, I find a varied offer of italian cheeses (I mean: mozzarella, ricotta (even if they aren't exactly cheese), fresh/soft cheeses and hard/matured ones) even abroad (and many "funny" imitations), while I find mostly fresh/soft french cheeses, even in France.
I'm sure french cheese production is well varied, but unfortunately, when I go shopping, I don't notice it
their quality varies and the choice depends on personal tastes, of course.
but when I look at the market, I find a varied offer of italian cheeses (I mean: mozzarella, ricotta (even if they aren't exactly cheese), fresh/soft cheeses and hard/matured ones) even abroad (and many "funny" imitations), while I find mostly fresh/soft french cheeses, even in France.
I'm sure french cheese production is well varied, but unfortunately, when I go shopping, I don't notice it
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ilovecarlos
Professional
I have friends from all over the world and LOVE cheeses made all over the world
Wisconsin..yes.....New York State...yes....Italy...yes thank you...Spain.....yes please......Ireland...YES...The UK...Yes....Mexico.....Yes.....I do not descriminate...am an equal opportunity cheese eater
Dedans Penthouse
Legend
Favorite "Cheese"
I can't believe we're talking "cheese" and yet nobody's mentioned "Smegma"
:shock:[color=1]---"not funny!"[/color]
I can't believe we're talking "cheese" and yet nobody's mentioned "Smegma"
:shock:[color=1]---"not funny!"[/color]
ShiroRm
Rookie
hem, I know I could do a search by myself about non italian/french/swiss/duch good cheeses, but I lack informations (I tryed spanish or polish cheeses, but I can't remember their names) - I admit it - and the quest would be too vast.
so, do you have a pic of an american cheese you like or a pic of your favourite cheese produced in other countries? could you post it, please? ;-)
so, do you have a pic of an american cheese you like or a pic of your favourite cheese produced in other countries? could you post it, please? ;-)
For me there is a big difference between mass-production cheese which you can buy in the supermarkets all around the world and cheese from certain regions produced in small quantities.
For example here in Switzerland you have all these farmers who make their own cheese (mostly hard/mature). They use to sell it directly at their farms or at the market etc.
Cheese is like wine. Fascinating or boring. There is nothing in between.
For example here in Switzerland you have all these farmers who make their own cheese (mostly hard/mature). They use to sell it directly at their farms or at the market etc.
Cheese is like wine. Fascinating or boring. There is nothing in between.
K
KoreanHB
Guest
Muenster is the best.
LuckyR
Legend
That is the party line and it is a great cheese, but much less interesting than a great French triple cream or Blue like Roquefort. Weird cheeses from small countries like Greece (mizithra) and Germany (cambezola) are a lot of fun too.
max
Legend
I have to say, I think Kraft's really made people dislike good cheese: kind of the Hershey's chocolate of the cheese world. I avoid it.
I used to like a limburger cheese spread, but, curiously, still dislike limburger. The spread was great on a bagel: put on the spread, add fresh chopped onion, and you're good to go!
I used to like a limburger cheese spread, but, curiously, still dislike limburger. The spread was great on a bagel: put on the spread, add fresh chopped onion, and you're good to go!
Dedans Penthouse
Legend
Less interesting? Sez who?! Why you heartless son-of-a-biatch, and this, after I went through all that effort to do the Italian" color thing???? :sad:
Seriously, it all depends on the "situation." If I'm having a chilled carpaccio appetizer at a trattoria for example, I'll opt for copious, thickly-shaved pieces of parmigiano-reggiano.
But if I'm opting for a cheese to have with, e.g. a baguette and some liver pate (washed down with an icy-chilled Billecarte-Salmon Rose Brut Champagne), indeed, I would obviously try something more "luxuriant" and sensual in texture. As for Roquefort, great cheese, particularly as a salad dressing base or stuffed in a fillet migon with a wild mushroom duxelle. Speaking of "Le Fromage De La Belle France" (some "low-brow" trivia):
The *cough* "food" that is served at McDonald's in France, contains ingrediants that are all French made EXCEPT (ironically): the [size=+1]chedder cheese[/size] used in Le Big Macs, Royals (Quarter-Pounders/metric system), etc.. For all their cullinary greatness, they just don't have that "Vermont chedder" thing down pat....yet.
LuckyR
Legend
Less interesting? Sez who?! Why you heartless son-of-a-biatch, and this, after I went through all that effort to do the Italian" color thing???? :sad:
Seriously, it all depends on the "situation." If I'm having a chilled carpaccio appetizer at a trattoria for example, I'll opt for copious, thickly-shaved pieces of parmigiano-reggiano.
But if I'm opting for a cheese to have with, e.g. a baguette and some liver pate (washed down with an icy-chilled Billecarte-Salmon Rose Brut Champagne), indeed, I would obviously try something more "luxuriant" and sensual in texture. As for Roquefort, great cheese, particularly as a salad dressing base or stuffed in a fillet migon with a wild mushroom duxelle. Speaking of "Le Fromage De La Belle France" (some "low-brow" trivia):
The *cough* "food" that is served at McDonald's in France, contains ingrediants that are all French made EXCEPT (ironically): the [size=+1]chedder cheese[/size] used in Le Big Macs, Royals (Quarter-Pounders/metric system), etc.. For all their cullinary greatness, they just don't have that "Vermont chedder" thing down pat....yet.
P-R with chilled carpaccio is taking the role of accompaniment. A role which it fills like no other on this planet (same as being shaved on pasta etc). Hence my comment as to it's interest. Alone, it is good but it is best (partially due to it's saltiness) with other foods.
Great Blues, triple creams and others can stand on their own, on say a cracker/crust of bread etc with maybe some fruit or somesuch.
ilovecarlos
Professional
Less interesting? Sez who?! Why you heartless son-of-a-biatch, and this, after I went through all that effort to do the Italian" color thing???? :sad:
Seriously, it all depends on the "situation." If I'm having a chilled carpaccio appetizer at a trattoria for example, I'll opt for copious, thickly-shaved pieces of parmigiano-reggiano.
But if I'm opting for a cheese to have with, e.g. a baguette and some liver pate (washed down with an icy-chilled Billecarte-Salmon Rose Brut Champagne), indeed, I would obviously try something more "luxuriant" and sensual in texture. As for Roquefort, great cheese, particularly as a salad dressing base or stuffed in a fillet migon with a wild mushroom duxelle. Speaking of "Le Fromage De La Belle France" (some "low-brow" trivia):
The *cough* "food" that is served at McDonald's in France, contains ingrediants that are all French made EXCEPT (ironically): the [size=+1]chedder cheese[/size] used in Le Big Macs, Royals (Quarter-Pounders/metric system), etc.. For all their cullinary greatness, they just don't have that "Vermont chedder" thing down pat....yet.
****sigh**** I just knew you were a gourmet and a gourmand****bats eyelashes*****blows kisses
and changes name
Mrs DedansPenthouse
malakas
Banned
I love cheeses.: D
No.1 FETA! My most favourite is the Dodoni version which is much more salty.I hate these poor danish imitation,which don't include any goat milk,and are "low fat".pfftt.
Feta on dakos is great too:
2.Ladotiri -which means oil cheese.It's ship milk and made only on the aegean island of Lesvos.Great but like all the great things in life has too many calories.sigh.
3 Rocfor (sp?) Love it even though it makes some ppl sick.
No.1 FETA! My most favourite is the Dodoni version which is much more salty.I hate these poor danish imitation,which don't include any goat milk,and are "low fat".pfftt.
Feta on dakos is great too:
2.Ladotiri -which means oil cheese.It's ship milk and made only on the aegean island of Lesvos.Great but like all the great things in life has too many calories.sigh.
3 Rocfor (sp?) Love it even though it makes some ppl sick.
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G
Gugafan_Redux
Guest
Tie between swiss gruyiere and greek saganaki (sauteed in bourbon, set on fire, and doused with lemon at the table. Cue Homer drooling pic. gaaaaaa!)
But to be honest, I love lots of cheese. The worst is the crap cheddars they sell in the big chain grocery stores. Crystal Farms, for example. God awful. I bought a block of extra sharp cheddar. No flavor! None! It was dispicable. I'm sworn off them for good.
Props to he or she who mentioned Dubliner. Used to eat that lots when I lived in the UK.
But to be honest, I love lots of cheese. The worst is the crap cheddars they sell in the big chain grocery stores. Crystal Farms, for example. God awful. I bought a block of extra sharp cheddar. No flavor! None! It was dispicable. I'm sworn off them for good.
Props to he or she who mentioned Dubliner. Used to eat that lots when I lived in the UK.
malakas
Banned
We call it dakos.It's a local specialite of Crete.It's made with soaked rusk(usually from barley),on it grated tomato and on top of that pieces of feta cheese or myzithra with oil,origanum,salt/pepper and sometimes olives.It only got more popular only in the last years,and still in the north they don't know it :/..Fresa calabrese you say you call it? Doesn't suprise me,that there are similar dishes with Calabria and Sicily.
Gugafan_Redux said:
