Guilty pleasure....or just a pleasure. Great Cheese

[Chibearsv]

1 hour ago, El Hoze said:

One I will mention for those in the US is Hooks aged cheddar. They make it in 10, 12, 15, and 20 years (which difficult to find and very expensive). All of them are out of control good. Develops an amazing array of flavors and there’s quite a difference as the cheese ages. Any time I serve it to people their eyes light up. The only place I see it regularly for sale is in the Chicago area, but can be found online. Worth it! 

I'll have to check that out.  Thanks!

[Ford2112]

I'm a fan of Old Croc.

[El Hoze]

1 hour ago, Chibearsv said:

I'll have to check that out.  Thanks!

I used to find it alot at the Whole Foods on Huron. I have not been to Chicago in way too long, can’t wait to get back!! 

[Chibearsv]

57 minutes ago, El Hoze said:

I used to find it alot at the Whole Foods on Huron. I have not been to Chicago in way too long, can’t wait to get back!! 

I’m out in the NW burbs. My daughter lives in Madison so I’ll bet she can get it there if I need. I’ll check Whole Foods by me first. Thx. Getting to be the wrong time of year to want to come back. 😜

[Bill Hayes]

My favourite is Delice de Bourgogne but best with a glass of Botrytis Semillon or Sauternes IMHO. Also love good Parmisan Reggiano with those salt crystals and a red, add some fresh anchovies, olives and/or maybe fresh grilled stuffed sardine and you're set for a sunny afternoon. Also like good old Stilton and Cheddar from Warnambool in the western districts of Victoria. But, yeah, I've tried to cut the carbs, cheese and red meat too. Mostly eating fish tacos with corn tortilla, calamari and fish and salad with the occasional beef or lamb once a week. 

[Ken Gargett]

24 minutes ago, Bill Hayes said:

My favourite is Delice de Bourgogne but best with a glass of Botrytis Semillon or Sauternes IMHO. Also love good Parmisan Reggiano with those salt crystals and a red, add some fresh anchovies, olives and/or maybe fresh grilled stuffed sardine and you're set for a sunny afternoon. Also like good old Stilton and Cheddar from Warnambool in the western districts of Victoria. But, yeah, I've tried to cut the carbs, cheese and red meat too. Mostly eating fish tacos with corn tortilla, calamari and fish and salad with the occasional beef or lamb once a week. 

bill, the best match i have ever had in my life - in terms of a food/wine match working - was a very ripe powerful runny blue cheese with a belgian cherry lambric beer. remember it twenty years later. 

[Fuzz]

13 hours ago, JohnS said:

Remind me to bring some cheese for the next cigar get together! 😉

You can bring it.... and take it back with you when you leave!

[Mr. Japan]

Fresh cheese.

Mozzarella di Bufala, Burrata, Stracciatella

Aged Cheese

Parmiggiano reggiano 60 or if you find 72 months aged.  

 

[BrightonCorgi]

3 hours ago, Mr. Japan said:

Fresh cheese.

Mozzarella di Bufala, Burrata, Stracciatella

Aged Cheese

Parmiggiano reggiano 60 or if you find 72 months aged.  

 

I make fresh Mozzarella every week.  Just took out curd today to make after work.  Nothing like hour old Mozzarella!

[El Hoze]

3 hours ago, BrightonCorgi said:

I make fresh Mozzarella every week.  Just took out curd today to make after work.  Nothing like hour old Mozzarella!

Man I really need to up my game! 😂

[Troels]

Long list, not so much blue cheese though 

Aged hard probably what I appriciate most - but want to mention Saint-feliciene and Mont d’or; both fairly soft cheeses that goes in the oven, gets runny and you can dunk a piece of bread  , sip a White Wine - decadence

saint-feliciene comes in a claypot that goes on the grill as well 🥰

[BrightonCorgi]

1 hour ago, El Hoze said:

Man I really need to up my game! 😂

I just made some.  We are using it in a baked pasta for dinner tonight.

 

[BrightonCorgi]

Here's a before and after using the fresh mozzarella on a baked pasta.  All the vegetables used in the sauce are from my garden and meat is from a farm down the road.  I added Moliterno al Tartufo cheese (I split a wheel of) add a little something different to it.

 

[HarveyBoulevard]

I can’t figure out how we are on page 2 of this thread and no one has posted the king of cheeses. Only the best for me and my family.

[MrBirdman]

I am of the studied opinion that cheese is one of God’s (or the Universe’s, if you prefer) gifts to mankind. Cheese is delicious and nourishing. It’s a method of preservation and a means of concentrating nutrients. They pair beautifully with wine. Cheese is just so essential - I love the stuff.

I love all cheese, and adore goats cheese. A few are stand-outs though, mostly the classics: Comté, Rocquefort, Epoisses, and of course Parmigiano-Reggiano. In the US we are making cheeses of increasing quality now, especially compared to 20+ years ago (we are hobbled by the FDA’s ban on many raw milk cheeses). Jasper Hills makes a number of top flight cheeses.

But if I had to choose only one, it would be a crust of baguette and a real, properly ripe Camembert. Camembert is aromatic, nourishing, and above all delicious - everything a good cheese should be. 

[Carrie Nation]

When you're all ready to take it to the next level:

 

SWISS ALPS: Vacherin Fribourgeois. Either classic or extra, for more age. The specific alpine grass diet and cow breed makes this cheese absolutely irreplicable. 

 

FRENCH ALPS: Reblochon. It's illegal in the states, but do NOT accept substitutes. Either get it or don't, but an ersatz Reblochon misses the point. Its complexity makes raclette look like a retarded cousin.

 

ITALIAN ALPS: Strachitunt, a cross between blue cheese and taleggio that is far more successful and complex than creamy gorgonzola dolce.

 

NEW KID ON THE BLOCK: Gabietou. French Pyrenees cheese that's only been around for 20 years or so. Short history and still has something to prove, but great blend of cow and Bernaise sheep milk. 

 

 

[BrightonCorgi]

Any Robiola fans?