The Cheese Thread

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What is your preferred wine pairing?

[MrWookie]

For the pepper jack fans, I had the privelege of trying some horseradish jack cheese which is easily available at Wegman's, but I haven't seen it elsewhere. Regardless, talk about the perfect cheese for a roast beef sandwich, eh? Heck, I much prefer the horseradish kick to the pepper kick under most circumstances.

[turnipmonster]

fwiw I love manchego also. molletes are pretty great, split a roll in two, cover the insides with a thin layer of refried black beans, top with manchego cheese, and toast/bake/broil until the cheese melts.

[Aloysius]

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It is my understanding that the best cheeses are illegal in the U.S. because they aren't pasteurized. I imagine there is some sort of cheese black market.

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My understanding is that importing/selling unpasteurized cheeses in the US is fine as long as they are above a certain age. It restricts some, but not all cheeses.

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Quick google reveals raw goat's milk cheeses are OK in some places in the States...

Apparently, "raw milk" cheeses are much tastier and more complex. I think I remember reading that a "true" brie must be from raw milk.

Anyone know more about this, and in their experience this true? There are cheese purveyors who sell illegal raw milk cheese, some here in LA and if IIRC in NYC, but I've never gone out of my way to get the stuff (pretty sure though I've had it in France).

-Al

[Aloysius]

Oh and this is my favorite cheese:

Roaring Forties Blue Cheese

-Al

[Jeff W]

I've read the same thing--you can't get the best cheeses(or Salamis) in the U.S.

[Kneel B4 Zod]

Ancient Gouda.

cheese in America = way too expensive, unfortunately.

[kutuz_off]

"Drunken Goat" cheese from Spain. Goat cheese made soaked in red wine. My taste buds' favorite thing.

[KJS]

Go to Beecher's Handmade Cheese next time you are in Seattle. Pike Place Market. Mmmmmm.

KJS

[The DaveR]

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It is my understanding that the best cheeses are illegal in the U.S. because they aren't pasteurized. I imagine there is some sort of cheese black market.

[/ QUOTE ]

My understanding is that importing/selling unpasteurized cheeses in the US is fine as long as they are above a certain age. It restricts some, but not all cheeses.

[/ QUOTE ]

Quick google reveals raw goat's milk cheeses are OK in some places in the States...

Apparently, "raw milk" cheeses are much tastier and more complex. I think I remember reading that a "true" brie must be from raw milk.

Anyone know more about this, and in their experience this true? There are cheese purveyors who sell illegal raw milk cheese, some here in LA and if IIRC in NYC, but I've never gone out of my way to get the stuff (pretty sure though I've had it in France).

-Al

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Al, There was an interesting article about this (tangentially) in The New Yorker (link). I can't find a copy online. Another link.

It's a very good article. FWIW, The Complete New Yorker DVDs are awesome and especially handy in situations like this.