How many different kinds of cheese do you have in your home right now?
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This is what I found:
Wensleydale with Cherries
Havarti with Dill
Cave Aged Kaltbach
Sharp White Cheddar
Extra Sharp White Cheddar
I am a cheese lover, my husband, on the other hand, cannot stand cheese at all. So, in my fridge right now is some Parmesan and slices of American.
My very favorite cheese is Parrano. Unfortunately, my grocery store only carries it once a year if I'm lucky.
You should keep some cheese around just for yourself, you know. Wrap it in foil, if you need to keep it hidden. I indulge in a little cheese nibbling for lunch pretty much every day. :o)
Also, please clarify for me... I'm also not supposed to eat it because it wasn't meant to have cherries in it when it was first created back in the 12th century? But it is delicious with cherries. I'm really confused here.
Edit: Okay, I realize now that you are only unhappy about the use of the name "Wensleydale" on any cheese that might not actually come from Wensleydale. The cheese I bought bears the brand name Dairy Crest. Ever heard of them?
Off the top of my head, I've got:
~ Danish bleu
~ Swiss (this belongs to my parents; it's the one cheese I'm not fond of)
There was a lovely hunk of Canadian Brie in there last weekend, but it didn't last too long.
ETA: it appears that I missed the large tube of chevre and the vast quantities of jalapeno Havarti. Hmm.
It's a little over the top because I'm going to include my restaurant's refrigerator as mine (true enough, but it's cheating).
1. Biata - Italian cow
2. Dorothea - Dutch goat - gouda made with potatoes!
3. Tetilla - Spanish cow - very mild
4. Beemster Kaas X - Dutch cow - Very old
5. Cashel Blue - Irish cow
6. Shropshire Blue - English Cow - the only yellow blue I know of
7. La Alberca - Spanish Sheep - Manchego with rosemary
8. Ibores - Spanish Goat - dusted with Spanish paprika (which is smoked)
9. Delice de Bourgogne - French cow - Triple Cream
10. Abbeydale - English cow - a really good brand of Cottswold, which is a Double Gloucester with chives and onions
11. Murcio al Vino - Spanish Goat - double-washed with red wine (specifically Rioja)
-the rest are all cows milk cheeses
12. Tillamook Extra Sharp Cheddar (for our Mackin' Cheese)
13. Tillamook Medium Cheddar (for burgers)
14. Tillamook Swiss (for burgers)
15. Stella "Gorgonzola" (which is to say US domestic)
16. Stella "Parmesan" (which is to say US domestic)
17. Athenos Feta in brine (which is also US domestic)
18. Tillamook Pepper Jack
19. Some brand of smoked Gouda (which I'm pretty sure is US domestic)
20. An exquisite locally handmade cumin seed Gouda from Samish Bay Creamery.
21. Philly cream cheese in block form for cheesecakes
22. Philly cream cheese, whipped, for my life partner's bagels and english muffins
23. There's also still a little Pave de Savoie - French cow - very sharp little double cream
24. Parmigiano Reggiano - Italian cow
25. Chevre - French goat
About 10 of these are in my home refrigerator. :)
A 10lb brick of smoked sharp cheddar (because I'm pregnant, and 10lbs seemed a very reasonable amount at the time)
3lb brick of Parmesan (I grate it over everything)
Made myself hungry typing that : )
Of course they're different from traditional Stilton. Of course they are. They are entirely different products. But this is the thing: cheese, like language and other artifacts of popular culture, is subject to change.
You know, there are only six dairies licensed to call their cheeses Stilton by the European Commission. Doesn't that help to protect the legacy of the Stilton name? I'm sure you've been to the Stilton Cheesemakers Association site (http://www.stiltoncheese.com/). I don't know who ELSE might be making the white Stilton fruit/savory blends but these cheesemakers are certainly leading the way.
And I must say that I love Pepperton. Whatever one might call it.
Emmenthal (not the right spelling)
Velveeta isn't really cheese, so that doesn't count.
The last, I'm sorry to say, is referred to as 'toe' cheese.
#7 -Oh, I didn't count the cream cheese!
"Dairy Crest, the UK's premier chilled dairy foods company, focuses on building leadership positions in branded and added value markets across the dairy sector and investing in industry leading facilities to create competitive advantage."
I'm afraid I prefer farmhouse cheeses when I can get them.
Happy eating, xicanti!
Wensleydale with Cranberries (apologies to jaine9)
A box of Laughing Cow ('cos my daughter is visiting and she loves it)
Actually, I just scoffed the last piece of Jarlsberg when I went to check (too tempting).
we just added Red Dragon (or Y-fenni) to our cheese plate yesterday. It's lovely.
It is described by its maker as being a Welsh cheddar (!) to which mustard seed and brown ale have been added. It's a yummy one...
My significant other is not a cheese eater. So for him there is a non-cheese item Kraft American slices.
I also have some melt-in-your-mouth cave-aged gruyére.
I have Trugole (a lovely melty Italian cheese), Pecorino Romano, Smoked Gouda and a lovely local cumin-flecked goat gouda. Recently, though, we've had a toe-curlingly good chantal in the house. And some cotswold and my beloved Dorothea (potato).
When I read a new post I go and check my cheese hoard. This causes me to eat some of it so I have less than before I looked.
- Old Gouda
- Hard goat's cheese
- Danish blue
I'm not sure cream cheese counts ...
My significant other does not like cheese either, so I can't have that much cheese in the fridge because I have to finish it by myself (with some help of my almost-two-year-old twins).
Havarti with Dill
White Stilton with Lemon
Marble Jack (3 bars)
Baby Swiss (2 bars)
Extra Sharp Cheddar
Mozzarella (both in solid form and shredded)
That's all I could find.
This week we picked up the Beemster Vlaskaas, since I was a huge fan of the Beemster XO. I agree with mrgrooism, I miss the cheese selection at stores like Whole Foods and Central Market and I always bonded with the person working at the cheese section there. Now, I'm fairly limited to the selection at HEB, but I suppose it's better that way since a trip to one of those other stores was usually hell on my wallet.
I love cheese, but nothing stinky, moldy or non-cows milk.
American slices (Land-o-Lakes white)
Velveeta - wonderful. ooey-gooey for grilled cheese, not so good for anything else
Dubliner - From Ireland
A jar of some stinky Italian grated Cheese: Parmesan -Romano,
Whipped Cream Cheese with Chives
Cottage Cheese with Chives
And for the record I love white Stilton with fruit.
My favorite is Mango Ginger. I too live in New England. You can get it near Boston, or order on-line from igourmet.com. They have a lot of specialty foods, but they have to be shipped quick so the shipping is pricey. I have only browsed them, and never actually ordered.
I have tried the Lemon and it was OK as was the Blueberry (meaning once is enough). The Apple and Pear is too dry and seems to have no taste.
Goat's Milk Brie,
Right now I have:
That's a low count for me. I normally have things like Gouda, Swiss, Provolone and Brie around as well, but I was caught off-guard by this thread bumping to the top! I guess i'd better make it down to the Round Corner Cheese Shoppe tomorrow to replenish my stock.
I have a Mild Cheddar,
The end of a Camembert
Soft Goat's Cheese
Pre-grated Mature Cheddar (I was having a lazy day, plus it's really easy just to reach in to the bag for a handful. Like M&Ms...but cheese)
And I'm really sorry, but I adore Wensleydale with cranberries, and also white Stiltoon with Apricot. I often have both in my life. To each his own :-)
Is that like Saga Blue?
Or a cambozola?
I can't even begin to wrap my mind around eating mold on purpose.
Hey, I also found some Jarlsberg in my fridge last night. YUM!
I have heard people rave about the taste, but I am too chicken. Just can't force myself to eat it. Not even sure I could stomach 'fake' blue cheese (just chemicals to make the taste, and no actual mold).
Are you fussy about all foods, or just cheeses? Do you eat mushrooms?
I do like mushrooms, but really only the canned ones (which I was raised on). I could put them in just about everything.
Very fussy about food. Required my spaghetti and sauce to be separated when I was a kid. Still very picky.
ETA - I have no financial or other interest in this other than gobbling their cheese at every opportunity.
Update - We came away with a sack of cheese curds (squeaky cheese), horseradish cheese, farmer's cheese, gouda, and some baked jalapeno cheese. Cheese heaven.