Rolling cheeses 2018

putting a picture of a person on a packet of cheese has uh troubling implications imo

ball cheese

Ilxor L4uren introduced me to pimento cheese about 3 years ago. Delicious.

Granted, I have only had it from Murray's cheese, but I assume you can't mess it up too bad.

where is the love for babybel

Love pimento cheese. Love Comte and other gruyere family members. Love British cheddars and Stilton of various official and unofficial varieties. Love pretty much all cheese, but try to eat less of it these days, as I don't buy the saturated fat is good for you stuff.

Despair at American unfamiliarity with cheese better than generic "sharp cheddar" or "manchego" etc.

Would be interesting to know more about why the dairy-producing/cheese-eating regions of the US came to be such.

Yep, I've been eating less cheese and drinking less wine this year, since I was on the Trump diet last year. Eating and drinking everything in sight in preparation for a nuclear winter and to feed my huge hole of despair.

first cheese that ever became my fave was Brin d'amour which i haven't seen in ~15 years - released in Spring, semisoft Ewe's milk, and rind coated in herbes de provence iirc. that was beautiful stuff. shoutout to manchego for versatility and flavor, but these days i love 'em all, esp. 5-year aged gouda is special in the crystalized-bits way fgti was talking about Parmeggiano-Reggiano. and hell yeah to all the blues, and Britishes (looking @ you double gloucester). feel like i live in a cheese desert now and i don't like it

I love Babybel

I love this Canadian cheese called Oka, made on Oka Island, the rind is the best part

I love pimento cheese

Love British cheddars and stiltons

Keep your manchego tho thanks

manchego in Spain can be great but in north america the instances I've had have often been too waxy

but Idiazábal ! we're planning a trip to the spanish basque country for the summer & naturally this'll be a highlight.

chez nous our favorite of that style is tomme brulée, from the Pyrenees, also a basque cheese, but French.

is burrata better than buffalo mozzarella y/n

sometimes i think y

YES!

yeah but both are delightful

I could totally demolish a burrata right now

I like to put a little bit of mache around my burrata, olive oil and balsamic and pretend that it's a healthy salad.

burrata is delicious, drown that shit in olive and basil w/ some heirloom tomatoes

yerac otm a little balsamic vinegar too

oh crap, i meant to type balsamic instead of basil. Balsamic is where it's at. This is what happens when I just think about food all day long.

Oh wait, nevermind. I did type the right thing.

The best burrata I have ever had was served with semi sun-dried tomatoes and olive oil.

This thread needs more rolling cheese

https://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/cheese/all-you-need-is-cheese/events-and-tastings/experience-the-cheese-chasing-mania/14105866-1-eng-CA/experience-the-cheese-chasing-mania.png

good luck uk

https://metrouk2.files.wordpress.com/2015/05/cheese-rolling.gif
https://img.buzzfeed.com/buzzfeed-static/static/enhanced/webdr02/2013/1/28/7/anigif_enhanced-buzz-24044-1359376740-3.gif
https://i.imgur.com/FfEL31Q.gif
https://img.buzzfeed.com/buzzfeed-static/static/enhanced/webdr02/2013/5/27/22/anigif_enhanced-buzz-13289-1369708869-0.gif?downsize=715:*&output-format=auto&output-quality=auto

the lone wisconsinite fighting for his one and only role in the uk

Can we get back to Forme d’Ambert and it’s lesser known cousin Forme de Montbrison. This is the taste of my childhood summers.

Done here I think the best cheese I have found is the berry creek riverine buffalo blue which is a rich gooey delight. Very nice stirred into broccoli but it never gets much further than the knife really.

oooh did you spend your childhood summers in the Auvergne?

I am going to Japan today, I think I will not have any cheese while there. Though here you find cheese brochettes at yakitori joints (usually mozza I think) & I've heard Japanese tourists enjoy it but they haven't brought the concept home.

Buffalo mozzarella and burrata are both delicious and similar and equal and essentially interchangeable

^^^if CMBYN had had a burrata scene rather than a peach scene, would've been all in

One of my parents university friends married a garagiste from Montbrison and we used to drive down there most summers. We spent a lot of time hiking, at various lakes around and about and eating cheese.

itt: imago rates the fuckability of dairy products

I am having to look up so many cheeses from this board.

xpost, I was just watching David Chang's (ugh) new netflix show episode on pizza. He visited two places in Tokyo that made pizza. I was in Japan last year (Tokyo, Kyoto and Miyazaki in Kyushu). Oddly enough I had very good vegan cheese in Miyazaki.

I love this Canadian cheese called Oka, made on Oka Island, the rind is the best part

― flamboyant goon tie included, Friday, March 2, 2018 1:50 PM (yesterday) Bookmark Flag Post Permalink

Oka's not an island! just in case you were planning a day trip :)

I have trouble keeping track of the names ("it was Saint...something"), but basically every QC cheese I've had since moving here has been excellent and makes me sad for USA, though the situation there is so much better than it used to be (that old maxim that the best US supermarket cheese is worse than the worst UK equivalent is no longer true, though the baseline of quality is def significantly higher in the UK).

Not Canadian, but at the Atwater fromagerie they sometimes get this extremely aged gouda (like 5 yrs or something) that is so crystallized, it borders on candy.

good to hear! i will admit to not being a regular usa cheese shopper for ~ 10 yrs

Why did I think Oka was an island?!

I see it's made by trappist monks! I was thinking of Okja, that really traumatic movie on netflix about the super pig.

I had Trappist monk made cheese in Belgium fairly recently, at Orval. It was delicious, seemed pretty processed and reminded me of what’s called smoked Gouda in the USA.

My favorite local cheese is Dinah’s Cheese, produced by Kurtwood Farms of Vashon Island, WA. Basically a rind containing an extremely fatty delicious goo.

Dude also sells incredible ice cream

a rind containing an extremely fatty delicious goo

lol i genuinely started salivating when i read this

Some of my favorite cheeses are from WA, but one of them stopped production a few years back after sickening people in several states, and I'd be even more wary about anything straight out of Vashon

Flamboyant & rob

Ya I didn’t wanna be that guy but ya re: oka

It was very heavily advertised in vancouver along w other qc cheeses i wanna say 15-20 years ago for some reason

V good stuff coming out of qc as always

a rind containing an extremely fatty delicious goo
lol

i genuinely started salivating when i read this

― mark s, Sunday, 4 March 2018 3:41 AM (four hours ago) Bookmark Flag Post Permalink

I had a delicious washed rind cheese that fulfilled this specification. I think it was called mountain man and from Tasmania, but possibly from the Victorian hill country.

i met andy reid at the airport today. somehow we had a long talk about thanksgiving foods and he gave me the cheeses he uses in his mac and cheese recipe. pic.twitter.com/hNzoIn7WL7

— charles mcdonald (@FourVerts) March 5, 2018

That kind of reminds me of when I would go to EVillage cheese and just buy all the $1 discounted wedges and make my "discount lasagna". The gouda in that seems suspect.

There is a Cheesetique in my neighborhood, and they do similar multi-cheese macs and "grownup" grilled cheeses. Some of them are fine, even pleasant, but I'd really rather have the cheeses separate and identifiable on a plate.

St. Marcellin was mentioned upthread. I have a thread of associations with it that is interesting to no one but me.

Apparently in the 1980s it was listed as one of the world's top ten cheeses in (I think?) Encyclopedia Brittanica. I had a high school girlfriend who was an exchange student in St. Marcellin. Anyways so I went to the French Market in Georgetown D.C., down the street from the French Embassy on Reservoir Rd., and asked the cheesemonging dude about St. Marcellin. His face fell; I like to think he got tears in his eyes. He said "Ah, monsieur, it ees a verry delicate cheese. It goes to ze Customs in New York, it has to wait, and by ze time it reaches here? Pffft."

Anyway I did find it (in England) in 1995 or so; I like, uh, okay. It's nice, but don't consider it a religious experience. A few years later it was easy enough to find in the U.S. at Dean & Deluca or whatever. Is it still highly regarded? I am given to understand that moldier is better.

I was living in Lyon for about 5 months a year ago and I kept seeing all the little medallions everywhere. I was back in Lyon/Rhone for a couple of weeks in February and finally decided to try it. It was amazing. I don't know. Part of the amazingness was just my surprise and kicking myself that I hadn't tried it previously when I could've been eating it everyday. In the bouchons in Lyon it's usually one of the options for dessert. It is super delicate. The best part is when you warm it in the oven and the rind is barely containing the creaminess inside.

Thanks, Yerac. Next time I see it I will try it warm. Maybe with something sweet? A drizzle of balsamic vinegar or dried cherries?

Oh, warming it in the oven (even in the microwave if you have to) is absolute key. They sell them in their own crockery sometimes for this purpose. I don't know if I would eat it cold. I just had it with a baguette. I would eat it plain at first.

on account of this thread i've been craving the goods, so went to igourmet and ordered a couple: Baechler Truffle Raclette, and Ewephoria Aged Sheeps Milk Gouda. also got one other thing that didn't even give a single google hit when i tried, but couldn't resist. not cheese related, but it's called sesame miso - a miso made out of sesame seeds i believe that i just could not resist.

What are you going to use the sesame miso for? We usually use miso for marinating fish and for weird noodle stirfrys so I don't have to use too much soy sauce.