Sweet Cheese, we love our cheese!
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Saga Blue is one of my faves. It's a Brie, with a blue filling.
Heaven is full of cheese!!! Mine is, anyway. ;o)
Fourme d'Ambert from elegusto.co.uk/cheese
Known as the "connoisseur's blue cheese", Fourme d’Ambert is a capsule shaped cheese patched with grey/white moulds on a natural thin crust. Ambert is a town that faces west from the Mont du Forez and its joint AOC with sister cheese, Fourme du Montbrison, which faces east, was recently disolved in recognition of the importance of terroir in cheesemaking. As with Roquefort, the penicillin is first introduced into the raw cow’s milk. Air is then injected into the pâté once the cheese has been made in order to help it develop later in the maturation process. The interior is creamy coloured with liberal greenish blue marbling which doesn't dominate the flavour, this cheese being one of the mildest of French blues. The texture is rich and mellow with a subtle aroma of roasted nuts and a fruity flavour making it a perfect partner for fine wines as the taste is not overly aggressive.
I also like hard asiago as well, but I find soft much better for general snacking.
One of my favorites is Manchengo - drunken goat's cheese.
I'm a Manchengo hound too, radiantarchangelus.
Too be honest, about the only cheeses I don't care for are the processed one.
Anyone in here ever tried any cave-aged raw milk Gruyere cheese? It is divine.
We have this store outside of Cincy called Jungle Jim's. I think they have a website. Anyway, if you can imagine it, they have it, from ALL over the world. Their cheese aisle is simply not to be believed. Or the chocolate, coffee, honey, tea aisles. But the cheese aisle is divided by country and there are at least 25 countries represented with about 50ish offerings from each.
Yes, and I love a wonderfully made vanilla ice cream. Vanilla is an excellent flavor. There is a reason the very popular types got to be popular in the first place, I think. *blush*
I guess Havarti might be my current comfort cheese, preferably with Dill. :o)
All unpasteurized cows' milk cheeses made by a mother/son team and a whole bunch of happy cows (if this sounds like a shameless plug, it probably is, since I know the family, but the cheese has, in fact, been covered in New York Times, Gourmet, Town and Country, Saveur (Hooligan was noted as one of USA top 50 cheeses), television, radio, in several books on cheese, etc. ... represented USA as entry at Slow Food Festival in Italy, ... even in a Business Week article on Slow Food in the Fast Lane!).
I used to like Swedish Bund-Ost before I tasted this.
"In the end, only kindness matters."
This place looks fantastic, but it's almost an hour away. It's possible to order online at another site. Maybe I'll do that.
Or, just get in the car some Saturday morning and drive to Colchester (in a Lifetime of Cheese, an hour is only a few minutes - besides, it's sort of on the way to the Book Barn in Niantic) and tell them doogie sent you ... you'll be treated like a human (regardless as to whether you use the doogie-card or not) and you can sample all the cheeses to your hearts content.
You can pet the cows and the border collies and, if you ask, walk the 75 acres of meadows and wooded hills (with a waterfall (except in August)).
Enough, already, Douglas
"In the end, only kindness matters."
(By the way, Clamairy ... are you "Cheese!")(Grin!)
pps: Jeezum Crow! We share 39 great books! Cool beans! I just remembered that you were the first to join my Nutmeggers Group. How's Life these days?
No, I am not "Cheese." *grins back*
Life is good. I still haven't had a chance to read any Pynchon. But Vineland is on my TBR pile. I started it, and I was enjoying it, but Real Life (and three book clubs) intervened.
How's life treating you, doogiewray?
No, I'm not talking about a green hat. I'm talking about a cheese from the UK that I found at my local grocery store. It's just deliscious. :o)
New cheeses, a cheese place near you.
And why not merge your top two (non-familial) loves? ;)
(You know, i didn't know there really WAS a cheese group, I thought JPB was kidding...)
True story about my grandfather. He loved cheese as much as I do. He used to buy a whole Stilton cheese (he lived in the county were it is made). With the landlord's permission, he kept it in the beer cellar of his local pub. Stale beer dripped onto it from the leaking hand pumps above. Occasionally, rats nibbled it. He always claimed it was the best cheese he ever tasted.
BTW, the rats only nibbled which proves that rodents don't much like cheese. Well not beery blue cheese anyway.
I love just about all bleu cheeses. I think Gorgonzola is probably my favourite. The best dish I've ever had in any restaurant, anywhere, EVER, was penne in Gorgonzola cream sauce at the Augustus Cafe in Caesar's Palace in Las Vegas. It was heavenly; one of those cheese-eating experiences that one can happily replay over and over in one's mind.
darrow, you know, I wouldn't be afraid to try it!
xicanti, now you're making me drool!!!!
#21 mmmmmm.... Gorgonzola!
Murcio al Vino is the famous Spanish Drunken Goat. And I love that, too.
Have you ever had white (unveined) Stilton? What a wonderful breakfast cheese with fruit! OMG!! :)
A wonderful thing to do to Cabrales is to mash half a pound or so with a couple of tablespoons of Cognac and leave it to mature for a day or more. Serve it on crusty slices of baguette. Heavens!
Colston Bassett makes a lovely White Stilton.
Ohhhhh... don't get me wrong! :) I find Stilton (the real thing, the blue thing) to be toe-curlingly wonderful. I just think there's nothing wrong with MORE cheese. MORE cheese, rather than less. In other words, I want both kinds! I'm greeeeeeedy.