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1
Posted on 7/25/17 at 11:32 am to Ryan3232
Currently-fresh asadero on a warm tortilla with some sliced avocado and a roasted pepper.
Posted on 7/25/17 at 11:45 am to offshoreangler
Rogue creamery used to have a blue cheese infused with pear brandy that was phenomenal.
Hog head cheese would be great too
Hog head cheese would be great too
Posted on 7/25/17 at 12:01 pm to Ryan3232
I love cheese, so this is hard. But after long thought, I choose fresh water-buffalo milk ricotta, the kind found in southern Italy around Naples. It is sold in tall, narrow conical draining baskets, is nutty, sweet, rich, and damn near perfect with so many things. Spread across warm toast & drizzled with honey & walnuts, dolloped atop sliced ripe peaches, used to stuff ravioli along w/a little chopped spinach, used to make pasta al forno.....
Second would be a three year old Comte.
Third is a true sheep's milk Roquefort.
Second would be a three year old Comte.
Third is a true sheep's milk Roquefort.
Posted on 7/25/17 at 12:23 pm to Ryan3232
Old Gouda with those crunchy little crystals in it.
Posted on 7/25/17 at 12:37 pm to Ryan3232
Humboldt Fog
Posted on 7/25/17 at 1:18 pm to Ryan3232
Cheese curds purchased the day it was made at a Wisconsin dairy.
Posted on 7/25/17 at 2:35 pm to hungryone
quote:
fresh water-buffalo milk ricotta
If you get the chance to go to Arthur Avenue, in the Bronx in New York.. this is the REAL Little Italy. You'll love the cheese shops there.
Burratta is also a cheese you might like, if you like Ricotta.. Also, Straccino.
This post was edited on 7/25/17 at 2:38 pm
Posted on 7/25/17 at 3:13 pm to Y.A. Tittle
Second on the cave-aged compte. Had some in Provence that tasted like roasted meat
Posted on 7/25/17 at 3:35 pm to Ryan3232
Epoisses de Bourgogne
Posted on 7/25/17 at 4:00 pm to bdevill
Eating mozz di bufala in the shadow of Vesuvius cannot be matched by Arthur Ave/Bronx, LOL. Around Campania, the milk producers have a co-op that operates cheese stores: DOP mozzarella at locals' pricing, sold from distinctive green painted shops. It's hard not to eat it at every meal when in the area. So freakin' good.
Posted on 7/25/17 at 4:21 pm to Y.A. Tittle
quote:
Comte
Had some good Comte at Swirl in NOLA a couple of weeks ago. I could hurt myself with that stuff.
Posted on 7/25/17 at 9:18 pm to Y.A. Tittle
quote:
You Zach's wife?
Where has he been?
And I like triple creams with a good banquette.
Posted on 7/25/17 at 9:27 pm to hoopsgalore
quote:
Any aged cheddar from Fromagination in Madison.
I'm in Madison for the week and will be hitting this up tomorrow night.
ETA: I love pretty much all good cheese. One of my favorites is Tuffle Tremor, but I also really enjoy a good aged cheddar.
This post was edited on 7/25/17 at 9:32 pm
Posted on 7/25/17 at 9:29 pm to Ryan3232
I am not a cheese connoisseur, but cambozola or Coastal aged cheddar. 
This post was edited on 7/25/17 at 9:30 pm
Posted on 7/25/17 at 9:36 pm to Ryan3232
Goat cheese. Plain or flavored
Posted on 7/25/17 at 9:53 pm to BMoney
quote:
Seaside cheddar
Is that the one with a bit of salt in it?
Posted on 7/25/17 at 10:57 pm to Jibbajabba
quote:
I guess I haven't had good Parmesan yet. I love cheese but that one has always been on the bottom of my list. Where can I get a good sampling of this? Whole Foods? Rouses?
If there's a krogers/Ralph's near you, see if they feature Murray's cheeses. Murrays has this Parmesan/cheddar hybrid soaked in either bourbon or merlot that's fricking amazing.
They also have some awesome Goudas.
Here's the link to the bourbon soaked hybrid
LINK- murray's cheese
Posted on 7/25/17 at 11:02 pm to Ryan3232
I'd get the biggest handful of dank blue cheese chunks I could find.
Posted on 7/25/17 at 11:09 pm to List Eater
Current favorite is St Andre.
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