The Cheese Thread

[Victor]

edam is really good. its kinda like gouda.

[russellmj]

If I were going to be stranded on a desert island I would want to take this. It would make even coconuts taste better.

Parmigiano Reggiono

[Tony_P]

Edam on crusty French/Italaian bread with a glass of red wine.

Goat chease on crackers

Fresh Mozzerella with Prousuitto or really good Genoa salami.

Brie with sopressata (sp?)


Any of those 4, and I am in heaven.

[El Diablo]

I love all sorts of cheese. Gruyere is one of my faves.

I had the pleasure of trying this recently: Cheese Course at Gary Danko (you pick 3 each. used to be 4.)

Mmmmmmmmmmm.

[StevieG]

[ QUOTE ]
Edam on crusty French/Italaian bread with a glass of red wine.

Goat chease on crackers

Fresh Mozzerella with Prousuitto or really good Genoa salami.

Brie with sopressata (sp?)


[/ QUOTE ]

nice choices. sopressata correct, but prosciutto not

[poincaraux]

Danko had a very nice cheese course. Unfortunately, it contained one of the worst cheeses I've ever had: some crappy Chimay cheese. I was really looking forward to it, as the cheese from St. Sixtus (they make Westvleteren, one of the best beers in the world) is fantastic.

[Dane S]

This is great! So many new cheeses to try.

[behemoth2006]

Ack! Im a noob! I wanna try all these, someone in Texas tell me where in the hell I can get these from.

Or from anywhere else in the states if you know a nationwide chain.

[Blarg]

I've rarely had a chance to check out much in the way of cheeses, or I guess I should say I've never made much of an effort. Local supermarkets tend to have very limited selections; my local one doesn't even carry Swiss. I'd love to try tons more. I think I could live without meat for the rest of my life, though I love it, but be without cheese? Just kill me.

I like Swiss a lot for sandwiches. Also in omelettes. I like cheddar, sharp as possible, for snacking, on crackers, etc. I like Edam and Gouda. Feta is great on salads. Lots of cheeses are great chunked into salads or sprinkled over them. I like jalapeno cheese for sandwiches, too. Blue cheese I can take sometimes, either chunked into salads or in dressings, but I won't eat it straight up. I'm not a fan of many of the stinky cheeses I've had, so much so that I don't remember most of them. Limburgher for one, was not worth the stink at all. Mozarella I like, and provolone isn't bad.

I wouldn't mind trying lots more cheeses. Preferably before my first heart attack.

[JJNJustin]

parmigiano-regiano aged cheese. Grate some on your pasta or salad.

Mexican queso blanco melted.

Indian cheese (paneer) is pretty bland and tasteless.

Herbed goat cheese (coach brand) on toast or crackers, or on top a salad.