Rolling cheeses 2018

Is that safe?

not for the gouda

it is like..... it's like mega-cheddar

Is that safe?

― Mario Meatwagon (Moodles), Tuesday, August 28, 2018 6:51 PM (twenty minutes ago) Bookmark Flag Post Permalink

not for the gouda

― Guayaquil (eephus!), Tuesday, August 28, 2018 6:52 PM (nineteen minutes ago) Bookmark Flag Post Permalink

lol!

Any cheese with tyrosine crystals is a cheese I want to marry

You are clearly more of a romantic than Tracer Hand

Made pimento cheese this past weekend. I want to spread it everywhere, so delicious.

this post lacks the sophistication of much of this thread but -- had comté i think for the first time and dear god.

It was good? Yesterday, I finally took out the st nectaire I had in the freezer from my last trip to France in July. Still delicious.

yeah thin slices of Parmesan are right up there

― Under the influence of the Ranters (Noodle Vague), Friday, 2 March 2018 16:56 (eight months ago) Bookmark Flag Post Permalink

It's the only cheese that really, actually smells like feet and yet one of the tastiest (no tarantino)

― scotti pruitti (wins), Friday, 2 March 2018 16:59 (eight months ago) Bookmark Flag Post Permalink

ah here gruyere absolutely smells like feet, possible not even human feet like

would have it above cheddar on most omelettes/gratins tho, notwithstanding yerac being correct about cheddar being best with eggs and in sandwiches as a rule

xp I loved it. It was 15 month something or other that I bought a square centimeter of. There is something different there compared to the gruyure I've had. Most painful part was realizing I had stayed in France outside of geneva in grad school for a conference. Was so close to comté bliss but too poor and ignorant.

I need new french cheeses to try. Maybe one day I will finally get the Mont D'or. Problematic when I have to eat the entire thing myself.

You probably already know all the main ones so I don’t know what to suggest. Chèvre, vache ou brebis ?

i just learned the word for sheep, so thx!

I should just blindly choose a couple.

oh, yum
https://www.murrayscheese.com/pyrenees-brebis

holy cow. ought not to have gone to that website cuz now i feel like my life with be empty without https://www.murrayscheese.com/white-truffle-moliterno

My favorite cheeses in the world are the sheeps milk cheeses from the Pyrenees. Petit Basque is incredible; there is this rich mouthfeel that is so good. Ossau-Iraty and Prince de Clavarolle are amazing. Etorki is slightly less aged and not as good Imo, but still well worth it.

if you go to the Pyrenees the little cheese stalls you find will often just sell "Pyrenees" cheese, usually brebis as you say, though there is some vache - often with no actual names attached so you never quite know what you're going to get but yes it's pretty much 100% awesome

The above are all very similar so I wouldn't get them at the same time.

I just got over a years long cheese addiction: snacking on 2-3 amazing cheeses every evening while preparing dinner. Finally had to quit that to get myself in order.

Alp Blossom is a great US alpine style cow-milk cheese coated in herbs.

Some of the best cheeses I ever had were St. Malachi and Seven Sisters from The Farm at Doe Run in SE Pennsylvania. My Whole Foods only carried them for a short while and they are very expensive to order by mail.

xp

I think I am going to make one of these cheese plates soon. Although I will have be more thoughtful about keeping meats away with some sort of wall.

https://www.instagram.com/cheesebynumbers/

mm meat wall

I had to put a bunch of st nectaire in my gnocchi to use it up. It was lovely and decadent.

Oh! Am not a big gnocchi person but I love melting some gorgonzola with a bit of pasta cooking water for a quick, yum, fat-laden noodle dish

I was very happy all my cheeses made it through customs. I've only had them one time start looking for the word pasteurized on the labels and it was after the customs dog sniffed out the cheese.

Blue cheese help please.

I bought an Italian blue rolled in coffee at Christmas and it's theoretically sensational except for the fact it's just too strong, even for my tastes.

I'm absolutely at the stage of just throwing it out unless anybody has any ideas for how to temper it that don't involve blue cheese dip.

salad dressing? i love a blue cheese dressing on endives

or dressing for the classic winter green-apple/spinach/walnut/bacon salad (or is this just a classic in my own head - i dunno)

It would need to be a *really* dilute dressing to overcome it. Honestly, if I opened the box I'm storing it in you could probably smell it at your place just now.

I'm thinking more about granny's tales like "keep it in a box for a week with half a turnip" or "two drops of vanilla essence on a slice of stale bread, turned to breadcrumbs".

the funkier the blue cheese the better the dressing ime

Pair it with something really sweet and fruity, like fig jam?

Fondue (jk)

I like putting honey on a real strong blue cheese

Seem like sensible ideas but it's way beyond that.

Sod it, bin. I just hate throwing food out.

cook some pasta, and to the hot pot throw in a dollop of this blue as it melts add butter/olive oil until it seems not too overpowering and use as cream sauce for pasta?

once the pasta is drained, add to the hot pot, is more what i meant to say

Already tried that without luck.