Being Norwegian, i just had a slice of Jarlsberg with dinner. But too many to list - really love the soft French triple creams, tho. So much cheese, so little time!
And Your Favourite Cheese Is?
- Thread starter mawnansmiff
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Boursault! Use to buy it every week when I lived in NYC. Can't find it locally.
Any one else try it?- (like it or not)
Any one else try it?- (like it or not)
Damn I love cheese but haven't had a chance to taste many fancy ones. Of ones I can get at the local grocery store my favorite is Sartori MontAmoré. Those little crystals are so tasty.
Let me know if you have a recommendation for something similar.
Let me know if you have a recommendation for something similar.
This sounds amazing. I'm going to check with a couple semi-local cheese shops to see if getting this is possible. Right up my alley.
I like pretty much all cheese. But, my favorite is whatever the chef topped the burger I'm with that I'm eating. At my favorite bistro I always leave the selection up to the chef. He hasn't disappointed me yet.
Australia 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.
I love so many different cheeses, but two that leap to mind in a specific context:
I love bleu cheese on my very rare burgers with a slice of raw onion, lettuce and tomato with ketchup.
Epoisses with a nice Sancerre wine is a favourite; the slight acidity and minerality of the wine makes for a perfect pairing with this stinky cheese.
I love bleu cheese on my very rare burgers with a slice of raw onion, lettuce and tomato with ketchup.
Epoisses with a nice Sancerre wine is a favourite; the slight acidity and minerality of the wine makes for a perfect pairing with this stinky cheese.
So a bit like White Lightning cider then, as that stuff has never even seen an apple let alone contain any.
Jay.
Yes, that was clever marketing on their part. I've never actually seen it let alone sample it but I just know I'd love the stuff.
"It was named one of the 5 best cheeses in the world by French chef Anne-Sophie Pic."
Jay.
Many products, especially cheese products have a historic AOP designation (protection designation) in France. To use the name there are super specific guidelines. Often the region, the type of animal the milk comes from as well as times of year that the milk and cheese are made. There are more even more specific guidelines consumers dont know about. My wife and I joke that it has to come from a certain cow on a certain date milked by the light of a full moon.
I am crazy for Norwegian Gjetost, I used to find it in a specialty shop in Cambridge, UK (the aptly named Cambridge Cheese Company!) when I lived there. Couldn't find it in Greece when I lived there (although could find Durian, @OzPiper, a Chinese friend said "you're the only white person I know who like Durian". I don't just like it, I LOVE it), and can't find it in typical Swiss Supermarkets. The French wouldn't carry such a product, it'd be sacré bleu to them, an abomination - and it's not cheese, technically - but the German supermarkets do!
tongue in cheek mode ON
I mean, what do Germans know about cheese? They know how to build cars and motorcycles, they have great science, art, literature, philosophy, music...so they can't spare any time to do food. Great breads and beers though!
And on that matter, we need to acknowledge how smart the French are, selling the goopy rotting stinking slimy blobs they call cheese to the world. /tongue in cheek mode OFF
I mean, what do Germans know about cheese? They know how to build cars and motorcycles, they have great science, art, literature, philosophy, music...so they can't spare any time to do food. Great breads and beers though!
And on that matter, we need to acknowledge how smart the French are, selling the goopy rotting stinking slimy blobs they call cheese to the world. /tongue in cheek mode OFF
Be careful saying this around Greeks, that's casus belli for us
There's "Balkan White Cheese" of various varieties in Swiss and/or Turkish supermarkets in Switzerland, it's pretty good in fact as a cheaper substitute for Feta. My wife even prefers it to Feta...but what does she know. She's from an ex-commie country so she can't tolerate tasty cheese. What happened in many countries with similar regimes was that millennia-old cheesemaking traditions were killed overnight when production got standardized. Whereas before there were tens/hundreds of cheese varieties they all became "yellow" and "white" in soviet/socialist times. I stumbled upon that idea after a chat with an Albanian greengrocer in Greece - he suggested me some amazing spicy Cretan gruyere but I said "better not, my wife is from Serbia and they don't know cheese there, she'll find it too strong". Guy let out a sigh and said "Serbia is like Albania, we had good cheeses but the commies killed all of that". Then by chance came across this article which gives some evidence to the idea: The Woman Saving Georgia’s Lost Cheeses - https://forbes.ge/the-woman-saving-georgias-lost-cheeses/
My favorite chees depends on the pairing. Standards are provolone, fresh mozzarella, feta, Colby, and cheddar.
The gooey (brie) and stinky (limburger) have their place.
American is the standard for burgers. Blu cheese for wings (or go home) and certain salads (wedge, pear).
And a cheese sandwich is classic, though my go to is cheese and crackers (with mini salami).
The gooey (brie) and stinky (limburger) have their place.
American is the standard for burgers. Blu cheese for wings (or go home) and certain salads (wedge, pear).
And a cheese sandwich is classic, though my go to is cheese and crackers (with mini salami).
I'm quite partial to brie in a pitta bread.
I warm the pitta under the grill for a moment each side then split down one side and butter the insides then pop in thick slices of brie (other cheeses would work of course) and back under the grill for a minute either side....bloody gorgeous
.Jay.
