Author Topic: good cheese? good cheese practice?  (Read 567 times)

0 Members and 1 Guest are viewing this topic.

Online coppercone2

  • Super Contributor
  • ***
  • Posts: 6985
  • Country: us
  • $
good cheese? good cheese practice?
« on: November 20, 2022, 07:35:49 am »
What are your favorite cheeses?

Preferably be specific because there are 500 versions of everything. I am not even sure how technical the names are or if its just marketing.

I think that warm double cream brie is great during the start of cold seasons.

What temperature do you like eating cheese at? Most say that room temperature is optimal, but for some things, heat is good, so long you have structural integrity.

Heated bulgarian feta is also excellent, you can toast it in a toaster oven.

Do you ever bother to actually make a cheese platter and eat cheese by itself with different side dishes? Dipping sauces? how about weird cheese sticks, not just from mozzerella. Fried brie stick? home re-melted cheese thats modified with extra ingredients? glazes?


grapes, crackers, croutons. I think a fresh rye bread goes well with cheese cut into small tiles (like dominos) ,at room temperature, with a softer cheese. Toasting it does not necessarily improve things. crispy onions topped on a heated cheese block. Dried fruits?

All I see normally is deli meats.
« Last Edit: November 20, 2022, 07:46:14 am by coppercone2 »
 
The following users thanked this post: SeanB

Offline SeanB

  • Super Contributor
  • ***
  • Posts: 15982
  • Country: za
Re: good cheese? good cheese practice?
« Reply #1 on: November 20, 2022, 09:40:10 am »
Wrap nice slices in bacon, and fry them till the bacon is done, then eat.
 

Offline Psi

  • Super Contributor
  • ***
  • Posts: 8890
  • Country: 00
Re: good cheese? good cheese practice?
« Reply #2 on: November 20, 2022, 09:47:47 am »
Before I went vegan my favourite chesses were
- Any 3+ year aged 'extreme tasty' cheddar
- Castello Creamy Blue
- Pretty much any brand of official 'stilton'
- Kikorangi Blue

Cheddar I would put into/on things,  the other 3 I would just eat a piece by itself. Normally would be at fridge temp, but yeah, tastes better at room temp.
« Last Edit: November 20, 2022, 09:50:58 am by Psi »
Greek letter 'Psi' (not Pounds per Square Inch)
 

Offline jpanhalt

  • Super Contributor
  • ***
  • Posts: 2457
  • Country: us
Re: good cheese? good cheese practice?
« Reply #3 on: November 20, 2022, 12:27:41 pm »
When my mom said "cheese" she only meant one thing: parmigiano reggiano.  Even then, it needs to be tasted before buying.  That was part of my training.  I don't know the exact version I get in Cleveland.  One store on the East side has it, and I drive almost 60 miles each way to get it.  Same store, same "old man" boss for the past 25 years I have lived in the area.

More recently, I learned of Mexico "parmesan" called cotija.  It is made in Wisconsin and is only $10/#.  It is similar, but not identical.  Close enough though for a lot of uses, like salads.

Other favorite cheeses are gorgonzola, blue, brie, colby, havarti, regular gouda, large curd cottage, even American depending what it's being used for.  There is hardly a cheese I don't like.  I'll mix crumbled cheap gorgonzola (or blue) with Philadelphia spreadable cream cheese, let it rest for 24 hours refrigerated (or up to a week or so ) as a cheap substitute for cambozola as a spread for crackers.  The cheapest real cambozola I have found in Cleveland is $25/#. 
 

Online coppercone2

  • Super Contributor
  • ***
  • Posts: 6985
  • Country: us
  • $
Re: good cheese? good cheese practice?
« Reply #4 on: November 20, 2022, 09:54:41 pm »
a tooth pick with a olive on a cheese with a pickle slice is good
 

Offline aeberbach

  • Regular Contributor
  • *
  • Posts: 84
Re: good cheese? good cheese practice?
« Reply #5 on: November 21, 2022, 04:04:37 am »
Gjetost in sandwiches, with quality tomato slices and dutch crunch bread.
 

Online IanB

  • Super Contributor
  • ***
  • Posts: 11045
  • Country: us
Re: good cheese? good cheese practice?
« Reply #6 on: November 21, 2022, 04:46:54 am »
I'm not sure how to respond to this thread.

Cheese is tasty. Cheese is better when it is good cheese.

Signs of good cheese are that it is made in a traditional way and made from the best possible ingredients, such as raw milk if possible, at or least full fat unhomogenized milk otherwise.

There are so many varieties of cheese, it is impossible to pick what is best. It comes down to what kind of cheese you like, and also how the cheese will be used. For example, some recipes call for certain kinds of cheese, and they won't work as well with other cheeses.

Since you asked about personal favorites, one of mine is the English Coastal Cheddar available from Trader Joe's. It is a good example of real English Cheddar, and I really hope it doesn't get discontinued by TJ.

The cheese is a bit crumbly straight from the fridge, and it helps to let it reach room temperature if you wish to cut it into slices without it breaking up.

https://www.traderjoes.com/home/discover/stories/tale-of-two-cheddars
 
The following users thanked this post: Halcyon

Offline themadhippy

  • Super Contributor
  • ***
  • Posts: 1662
  • Country: gb
Re: good cheese? good cheese practice?
« Reply #7 on: December 03, 2022, 10:58:39 pm »
Got to be either a very mature cheddar or Stilton,and The Stilton  must  be served with a a bottle of port.
 

Offline jonpaul

  • Super Contributor
  • ***
  • Posts: 2066
  • Country: fr
Re: good cheese? good cheese practice?
« Reply #8 on: December 17, 2022, 01:38:57 am »
aged Switzerland Gyere, about 15 CHFR/ KG in Switzerland

Buying Kgs, easy to bring to EU, UK or USA but may require a customs déclaration, agricultural product.

Get best French bread, slice, toast,  Gruyère slices, condiment French Dijon mustard

Swiss/French heaven

j

Jean-Paul (EE 1968, the Internet Dinosaur)
 


Share me

Digg  Facebook  SlashDot  Delicious  Technorati  Twitter  Google  Yahoo
Smf

 



Advertise on the EEVblog Forum