And Your Favourite Cheese Is?
- Thread starter mawnansmiff
- Start date
PipesMagazine Approved Sponsor
Site Sponsors
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
Stilton. Everything else's just not good enough. OK, I do enjoy Kraft singles on occasions, but that's because I grew up in S. Korea. OK! I eat SPAM also! Sue me!
Man, so many good cheeses out there!
I love aged Irish cheddar and Iberico for snacking. Havarti for sandwiches. Can't make a proper gratin without gruyere or Emmenthaler. Pecorino as a finisher for pasta. Warm chevre on a salad of greens and beets is fantastic. Plymouth cheese, a raw milk cheddar from Vermont is amazing. I have many favorites, I guess.
I love aged Irish cheddar and Iberico for snacking. Havarti for sandwiches. Can't make a proper gratin without gruyere or Emmenthaler. Pecorino as a finisher for pasta. Warm chevre on a salad of greens and beets is fantastic. Plymouth cheese, a raw milk cheddar from Vermont is amazing. I have many favorites, I guess.
This thread is learning me some stuff about cheese. Guess I'll have to branch out from Velveeta.
France alone has 1200 varieties of cheese. Obvioulsy you would be hard pressed to find them all or try them but there is plenty to keep you busy.
And its great stuff when you find a really good one.
I'd forgotten about Irish cheddar, it being so long since I had it. Quite a distinct flavour & texture.
My old supermarket used to stock an extra mature (the best of course) Irish cheddar that was quite sublime, especially grated and on toast.
My current supermarket has a variety of cheddars, from mild to vintage to extra mature but all are English.
Jay.
I have loved most of the cheeses I have tried throughout my life and of course there have been a fair number that I really have not cared for, and a few I could not stand. For me there are a lot of exotic cheeses that I that I find very delightful. However, getting down to basics and a good old fashion cheese that I really love, it would be a well-aged Gouda, smoked or not!
Back in the 90s, we used to buy “queso gallego” in Galicia, where my wife is from. It was made by village ladies, sold in the open air market, and I believe it’s illegal now. It’s definitely one of the best cheeses I’ve ever had.
I had to look that one up.....an American mild, slightly nutty cheese made from pasteurized cow's milk.....so what's not cool about that?
Apparently it goes well on a pizza in place of mozzarella!
Jay.
I seek out Muenster for sandwiches, along with Brick and Havarti.
Sorry for the typoAustralia has very tight border security laws especially regarding food imports
But we can legally bring in up to 20kg of cheese, including unpasteurised ones. Provided they vacuum sealed and we declare they are for personal consumption.
It's 10Kg (NOT 20Kg)
I think it's sheep.
I have been to Sardinia many times but it is not available, it has become illegal and is only sold clandestinely. If you don't know the right people you won't find it.
Too bad, because I was really curious to try it.
I’d imagine the health department had a say in that.
Perhaps if I was really, really starving
Yes, but in Sardinia they have been eating it for centuries and have the highest percentage of over centenarians in the world
