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 Posted: Sun Jan 18, 2009 7:59 am
Hi. I didn't know the right place to put this thread so I figured the main forum would be my best bet.
Now I'm not just talking about your average-joe cheese (though some of those are great too), I'd like to talk about some of the other cheeses some of you guys might have tried. What do you recommend, and what do you stay away from?
I recently just tried 7 year old Gouda cheese from Holland. It's really great and I definitely recommend it. It's about $7 a pound.
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Posted: Sun Jan 18, 2009 8:52 am
Your in the right spot for it.  As for cheese? Old Amsterdam. Its an aged Gauda type basically.
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Blade-Bearer Ian Vice Captain
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Posted: Sun Jan 18, 2009 12:41 pm
I have had the opportunity to try about 30 or so of the more popular cheeses, and with the exception of blue cheeses I did like them all. I will eat blue cheese if it isn't a dominant flavour in a dip, filling or what have you...
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Posted: Sun Jan 18, 2009 9:55 pm
I've had my fair share of 'not so average joe' cheeses.
Only problem is, I can't have a lot of it because I'm lactose in tolerant.
I do have to admit, Gouda is my favorite.
Roquefort isn't bad either, if you're a fan of blue cheese.
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Posted: Wed Jan 21, 2009 4:35 am
I'm in the same boat as exsisto verus, but I have tried smoked Gouda and I enjoyed it. I also like Brie, but I'm not sure if thats average or not. >3<
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Posted: Wed Jan 21, 2009 5:12 am
heh, we attempted to smoke monterey jack at school the other day. The dumbass in charge attempted to pan smoke it (as our smoker was currently full)
Long story short, he only ignited a small portion of the wood chips he used, and they burned rather than smouldered, so it was... rather sub-par as far as cheeses go gonk
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Blade-Bearer Ian Vice Captain
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Posted: Fri Jan 23, 2009 1:25 am
I love cheese on pizzas, but for some reason I don't like eating it hard.
My current favourite pizza is a four cheese one I get from the supermarket I work at. In fact I need go and buy another two to freeze when I next get paid.
Oh, and four cheese tortellini is delicious as well.
I'm hungry XD
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Posted: Fri Jan 23, 2009 2:16 am
For cheese I'd go for Italy. I like the Italian Parmigiano most so far. It might be better known as Parmesan (French name). Or of course the good old Swiss Cheese. Gruyere or Sbrinz are good ones. I prefer semi-hard and hard ones.
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Posted: Fri Jan 23, 2009 4:21 pm
Man..
You guys need to try this cheese called Applewood Cheddar.. it's AMAZING!
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Posted: Tue Jan 27, 2009 10:56 am
exsisto verus I've had my fair share of 'not so average joe' cheeses.
Only problem is, I can't have a lot of it because I'm lactose in tolerant.
I do have to admit, Gouda is my favorite.
Roquefort isn't bad either, if you're a fan of blue cheese. This is the Zodiac speaking...
I heard Roquefort smells like death-in-mouth. gonk I've never had blue cheeses, but I'll try anything once.
@broken_bleeding_angel: The brie found in America (Brie de Melun) is average. However, there's a type of brie that's illegal in America (Brie de Meaux) that is common in France--the non-pasteurized kind. There's also over-ripe brie called Brie Noir, which I heard tastes good, but smells awful.
Speaking of which...what's the smelliest cheeses you guys have ever had? smile You know what they say...the stinkier, the better!
...that is all.
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Posted: Wed Jan 28, 2009 7:16 am
When I was working at a place called the Cheese Boutique, they had a licensee to hell unpasteurized cheese. I was lucky to get to taste num num num.
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Posted: Wed Jan 28, 2009 7:30 am
My mom looooveees stinky cheeses.. Unfortuantly she is becoming less tolerant of lactose products.
I on the other hand.. Stay away fom it.
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Posted: Thu Jan 29, 2009 4:46 am
The stuff I make sure to keep in my fridge:
Mozzarella di Bufala Campana
Swiss Grüyere
Twelve year old Manchego
Parmigiano Reggiano
Traditional crumbled Feta
The sharpest New York cheddar I can get
Sometimes I'll also grab the occasional gouda, asiago, romano, brie, etc.
I had a soft goat cheese recently whose name eludes me unfortunately. It was rolled in tarragon and absolutely amazing with a shallot on some melba.
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Posted: Thu Feb 05, 2009 5:07 pm
I feel so pathetic... I know nothing about cheese... Well besides the greater the stink the greater the taste... But that's it! DX
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