Cheese appreciation
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Spoken like a wo/man who has never had proper mozzarella. I'm not saying that to be a cheese snob, mind: proper mozzarella is made from water buffalo milk, which, when compared with cow milk, is like drinking a milkshake. You might not think it'd make much of a difference, but trust me, it does.Beffudled Sheep said:
My personal theory is that the rise of "four cheese" and "five cheese" pizzas in the freezer sections of American supermarkets is in response to this- and in fear that they'll be mobbed by the vengeful ghosts of millions of Italians (pizza was the food of the poor; there'd be no shortage), furious at what has been done to their beloved foodstuff. Making mozzarella with cow's milk is bad enough. But with part-skim cow's milk? And without resolving the apparent Devil's Curse on American tomatoes? This is why should always carry a pinch of garlic with you, wherever you go.
I recently switched to Gouda for my sandwiches, gives them a little more pop
Plus it's fun to say gouda in a Mario voice
"Thatsa gooda cheesa!"
Plus it's fun to say gouda in a Mario voice
"Thatsa gooda cheesa!"
I like my cheese to have flavour, deep, musty, heavy flavour. My personal favourite is blue and green cheese, usually gorgonzola. I recently had the pleasure of tasting something new, though I cannot remember the name, it was green/blue wrapped in leaves, maple I believe, and from Portugal if i recall correctly.
Of course, these cheeses are best eaten with as few compliments as possible, some salted crackers and a glass of wine, perhaps.
When we're talking toppings it has to be the reds, the very first time I tasted the tarte flambee topped with munster cheese I was sold,pure heaven. For those who don't know the tarte flambe is a french/german version of the pizza, with creamy cheese instead of sauce, thinly sliced onions, and fried bacon.
Of course, these cheeses are best eaten with as few compliments as possible, some salted crackers and a glass of wine, perhaps.
When we're talking toppings it has to be the reds, the very first time I tasted the tarte flambee topped with munster cheese I was sold,pure heaven. For those who don't know the tarte flambe is a french/german version of the pizza, with creamy cheese instead of sauce, thinly sliced onions, and fried bacon.
I'm a fan of Gorgonzola and other Blue cheeses. I after hearing so much about it... I tried some Stilton. And it really is special. But I actually find some American blues better. Like Salemville, which is amazing. Maybe its just that a real Stilton has to be shipped over here and it loses quality in transport.
It's all good. Brie, Stilton, Port Salut, Parmesan, Ricotta, Mozzarella, Boursin, Double Gloucester, Red Leicester ... I could go on and on. But my favourite - by a country mile - is good ol' Applewood Smoked Cheddar:
Creamy, smokey, with that paprika crust that brings a gentle heat to it ... good in omlettes, great with crackers, dynamite on toast, but for me it works best when grated over fish pie just before it gets finished off under the grill.
common other cheeses, but if you go to the deli counter in any Sainsburys, Waitrose, Co-Op, Morrisons or Sparks it's nearly always there.
Creamy, smokey, with that paprika crust that brings a gentle heat to it ... good in omlettes, great with crackers, dynamite on toast, but for me it works best when grated over fish pie just before it gets finished off under the grill.
Deli counters. You won't find it in the chilled section of a supermarket with theBobular said:
Thanks, at my local supermarket it used to be in packets on a table with other cheeses but they started getting less and less so I just assumed I was the only one buying it but now I'll have a look at the deli counter as I generally just pass by that bit.Grouchy Imp said:
From what my girlfriend tells me cheddar in america tends to be much more like red Leicester or Gloucester than actual cheddar, it's very rarely firm crumbly and strong in flavour. That could just be in california, don't know, but still.Saelune said:
OT: I like me some cheddar, Leicester is pretty good to, double Gloucester makes foir fucking amazing cheese on toast, wensleydale is some fine cracker bait. I aslso like monterey jack for sandwiches, even better if it's got chillis in it.
Anything that is actually cheese, unlike what the supermarkets label as cheese and marketed as "pizza topping/melting cheese". Cheddar, edam, gouda, red leicester, they're all wonderful but cost me a small fortune as I have to import them. (I live in Japan. Cows are rare, most meat is imported, as is dairy.) Send cheese!
I've always wanted to try that, but it's not sold by any store or market where I live. So for now I'm stuck with the kinda tasty, but still a little bland, cows milk mozzarella.Recusant said:
I think my favorite will always be Buffalo Cheddar. At least that's what it's called on the label. Sharp cheddar cheese filled with habanero bits. Very spicy and very good. Back in college, my buddies and I would sit around a table, watching Ninja Warrior competitions while periodically cutting bits from a giant wedge of the stuff and eating it. It doesn't need to be put on anything. It tastes great by itself.
There's a local cheese native to St. Louis that's just great. Processed (I know) in the sense that it's melted and combined different cheeses together. Melts like nobody's business, a bit strong for sandwiches but some people like it, surprisingly good salad cheese.
Provel: Your arteries aren't going to clog themselves.
Provel: Your arteries aren't going to clog themselves.
I am craving a nice goat cheese, with honey and pine nuts. Toasted in under the grill thingy in the oven. Served on some greens.
Damn, now I'm hungry..
Damn, now I'm hungry..