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Cheese recommendation?
Posted on 6/1/15 at 6:31 pm
Posted on 6/1/15 at 6:31 pm
As a treat a few weeks ago my wife brought home some small blocks of cheese from Whole Foods. I really enjoyed them and would like to try some others. Anyone have some recommendations? I have tried a Geneva, Drunken Goat Mitica and California Mission Sicilian Jack Rumiano.
15
Posted on 6/1/15 at 6:43 pm to DieSmilen
parmesan reggiano is a popular cheese that is a pretty regular staple in our fridge.
Posted on 6/1/15 at 6:52 pm to DieSmilen
Try a blue Stilton.
Posted on 6/1/15 at 7:01 pm to DieSmilen
I enjoy truffle tremor and grand supreme (or something like that)
Posted on 6/1/15 at 7:37 pm to DieSmilen
A few of my favorites are Port Salut, Prima donna, and Comte.
Port Salut is a great one if you like a soft cheese. Similar in texture to Brie but less sweet.
Port Salut is a great one if you like a soft cheese. Similar in texture to Brie but less sweet.
Posted on 6/1/15 at 8:55 pm to Wasp
Port salut is a very good starter
Any interesting delving into smelly cheeses? Or staying safe?
Any interesting delving into smelly cheeses? Or staying safe?
Posted on 6/1/15 at 8:57 pm to NoSaint
Rogue Creamery Blue
Posted on 6/1/15 at 9:21 pm to NoSaint
Lamb chopper is a nice medium cheese. I like a lot of soft cheeses especially double and triple creams. St. Andre is a very good one. Normandy camembert is a very stinky unpastureized cows milk that is phenomenal spread on a piece of French bread. It isn't for the faint of heart.
I enjoy stiltons as well and really like a white extra sharp Vermont cheddar.
Good thing about Whole Foods is the people in the department know the cheese pretty well and they also have a three dollar box that has all sorts of small pieces of different ones you can try without spending a ton.
Remember to wrap them tightly and for the most part soft cheeses will go bad after a few days once opened. They will get very ammonia smelling. And most American sorts I find are very well made or just don't have the flavor. And one other thing, on those cheeses you are supposed to eat the rind. Don't scoop out around it.
I enjoy stiltons as well and really like a white extra sharp Vermont cheddar.
Good thing about Whole Foods is the people in the department know the cheese pretty well and they also have a three dollar box that has all sorts of small pieces of different ones you can try without spending a ton.
Remember to wrap them tightly and for the most part soft cheeses will go bad after a few days once opened. They will get very ammonia smelling. And most American sorts I find are very well made or just don't have the flavor. And one other thing, on those cheeses you are supposed to eat the rind. Don't scoop out around it.
Posted on 6/1/15 at 9:22 pm to DieSmilen
Red Dragon, Gloucester, Huntsman
Posted on 6/1/15 at 9:32 pm to LSUzealot
quote:
parmesan reggiano is a popular cheese that is a pretty regular staple in our fridge.
The difference between the green gunk they call Parmesan Cheese and freshly grated parmesan reggiano is truly mind-blowing
Posted on 6/1/15 at 9:42 pm to DieSmilen
Colliers Welsh cheddar
Posted on 6/1/15 at 9:56 pm to KosmoCramer
quote:
The difference between the green gunk they call Parmesan Cheese and freshly grated parmesan reggiano is truly mind-blowing
True parmigiano reggiano is from Parma and should be stamped on the rind. If it is called Parmesan it is a knock off. Seek out the true stuff, it's not hard to find and enjoy amazing cheese. The others have fillers in them and all grated cheeses you buy have cellulose or anti caking agents coating them which is nasty. Buy real and fake and melt. Side by side. Real melts like snowflakes, fake makes a sticky goo.
Any cheese is cheaper bought in blocks and grated at home and has no fillers. And it takes what? A minute?
A few other things about serving cheese. Many different wines go well with cheeses but also many great beers do as well. Put out several different types, name each one and have a knife for each one. Put out other accoutrements that work with cheese. Grapes, different crackers and bread, jams, honey, dried fruit, olives, prosciutto or cured meats, mustards, pickles and other vegetables. A good cheese plate is hard to beat and always a crowd pleaser. Even terrines or a pate.
Keep the rind of that real parmigiano and drop in soups or save a bunch and make an incredible cheese rind broth to add to soups and pastas.
A block of rat, government or hoop cheese and a sleeve of saltines is a damn good thing too as is a Kraft Single on a greasy cheeseburger.
Think I'm done. I like cheese.
This post was edited on 6/1/15 at 10:15 pm
Posted on 6/1/15 at 10:23 pm to DieSmilen
So here's a run down of some of my favorite cheeses. If you liked Drunken Goat, you should upgrade and go with some Midnight Moon. It's an aged Gouda style goat cheese made by the same guys who make the Lamb Chopper that Martini mentioned. If you like blues, you should try St. Agur. Salty, creamy, and a little bit of a sweet finish. Try that or the Cambozola Black. A mix between a Gorganzola and Cambazola and slightly aged. For a cheddar, Jasper Hills does an awesome Clothbound Cheddar. A little sharp, sweet, and grassy. If you like Manchego, you should try Campo de Monteban. It's a Manchego style cheese, but made with sheep, cow, and goats milk. There are so many good ones out there to try.
Just to add a tid bit, parm reg isn't all that great imo. I know it's a classic, but on its on, it's not my favorite. And, I've cracked my fair share of parm wheels.
Just to add a tid bit, parm reg isn't all that great imo. I know it's a classic, but on its on, it's not my favorite. And, I've cracked my fair share of parm wheels.
This post was edited on 6/1/15 at 10:29 pm
Posted on 6/1/15 at 11:08 pm to bosoxjo13
If you happen to go to the MSU football game this year. Hit up the Dairy Science Cheese store. The Edam Cheese is real good.
Posted on 6/1/15 at 11:30 pm to DieSmilen
Venezuelan Beaver Cheese, but it's hard to find.
Posted on 6/2/15 at 6:52 am to DieSmilen
I find Whole Foods cheese selection heavy on the mass/industrial cheeses (Uniekaase, etc), with fewer smaller/artisanal choices. Get thee to St James Cheese Co, where you will find a cheese wonderland, helpful staff, and a taste of whatever you're considering buying. Start with Jasper Hill/Cabot clothbound cheddar...try an aged Comte, or a Gorgonzola dolce. St James offers cheese board samples too. LINK
Posted on 6/2/15 at 7:11 am to DieSmilen
I like the St. Andre Triple Cream, Manchego and Champignon Brie with or without mushrooms.
Posted on 6/2/15 at 7:12 am to DieSmilen
I picked up some Butterkase (German for butter cheese) this weekend that was really good. I prefer soft, creamier cheeses, so I stick with Havarti's and varieties like that.
Posted on 6/2/15 at 7:18 am to DieSmilen
Aged smoked gouda
Manchego
Manchego
Posted on 6/2/15 at 7:47 am to Martini
quote:
Many different wines go well with cheeses but also many great beers do as well.
Agree. I find you have to be a bit more careful with beer, however. For instance, a cheddar with some stouts are terrific. But then again, with other stouts, they are terrible. The cheese is fine, but it brings out a different character to beer. I tried a smoked cheddar with Founder's porter, and if i recall correctly, it was fantastic. Tried the same cheese with a Samuel Smith Oatmeal Stout and it was terrible. Granted, the sam smith stout was a couple years ago, and i don't quite enjoy that beer the way i use to. But do as Martini says. Just get several types of cheeses and several types of beer and just see what works.
LINK
LINK
This post was edited on 6/2/15 at 7:49 am
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