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What is your favorite type of cheese?

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10:38 / 24.10.02

oh, bless those turkish men indeed. How I miss them. I've been living in Aldgate East for the past year, which is lovely, except the local shiops are for shit. SHIT, I tell you! Well, no, it's just that they cater to the predominantly muslim population (I live just behind the East London mosque), which means that they have a wonderful selection of spices and bizarre vegetables that I wouldn't know what to do with, but the only available cheese is that sweaty plastic "Best-In" cheddar and you can't get sliced bread except for Sunblest. Oh, for a local equivalent of Clapton Show Supermarket....

Paleface: aftertaste. You are so right.

10:57 / 24.10.02

Runce said:Why eat pretend cheese, though? Is it nice?

No, it's fucking horrible... and as a rule I don't eat it. I've tried various sorts, 'cause I miss cheese, being a vegan and all. But I've pretty much exhausted the possibilities, and discovered only one bearable cheese substitute, which is nearly impossible to get hold of.

The Return Of Rothkoid

10:58 / 24.10.02

Someone, give this thread an abstract! How will Wallace find us here, otherwise?

For the truly cheesetastic, Cora's Pizza in Toronto does a four-cheese pizza that's to die for. Largely because of the feta on it.

I once toyed with the idea of getting Wembley to send me some in the mail.

OK. Several times.

Right now, as a matter of fact.

The Return Of Rothkoid

11:00 / 24.10.02

The one cheese problem I have is itchy cheese. I forget why it is (or what type does it, though it's usually an oddly-matured cheddar, from memory, but occasionally I'll chomp down on some cheese and discover that, straight afterwards, the roof of my mouth is itching like hell.

I don't like cheese that makes me want to scrape the interior of my mouth off, funnily enough.

pointless and uncalled for

11:16 / 24.10.02

I think that the many variants of Boursin deserve a worthy mention. Kind of like a discerning persons Philidelphia.

11:29 / 24.10.02

I'm by no means a cheese expert, but I do feel that parmesan gets a bad name, either as horrible vomit-dust in Bella Pasta or as a murder weapon. Good, or even just decent, fresh parmesan is very pleasant and can be eaten on its own without chunder association.

I came downstairs once to find one of my housemates about to throw away a piece of parmesan I had in the fridge. "What are you doing?" said I. "I'm throwing it away, it's all hard," says he. I suppose his heart was in the right place.

11:37 / 24.10.02

Hey Rothkoid! Where's Cora's? I've never heard of it, but I would kill for a pizza right now.

pointless and uncalled for

11:44 / 24.10.02

Cora's is on Spadina and Harbord. Crust can be a little soft for my liking.

11:48 / 24.10.02

I know accessoried cheese is perhaps too elaborate for this thread ut can I just big up the simple cheese and pickle sarnie.... ideally with something flash like (mmmmmm) ... apple chutney!!

11:51 / 24.10.02

Fridge: Parmesan (or indeed any cheese of significant hardness) would make an excellent murder weapon as you could eat it afterwards. Or sprinkle it on pasta to serve the cops.

Matthew Fluxington

12:08 / 24.10.02

Fresh mozarella, all the way.

I really like Muenster a lot too.

12:12 / 24.10.02

Mozzarella makes great cheese on toast, as well as pizza... but uncooked it's kinda tasteless, to my mind.

Christ, I can't believe I've posted more on a single thread about cheese than I have in the past two weeks put together. Kill me now.

13:29 / 24.10.02

Cooper Sharp American is the best cheese on most sandwiches.

Fontina is my favorite for just plain eating, though I can go through a mound of crackers if there's some pepper jack around.

If it's gonna be provolone, I'm afraid I'll need sharp provolone, or at least the imported stuff. American provolone is too often flavorless.

13:30 / 24.10.02

You're right, Roth; I've experienced that, too. What's more, it actually strips the skin off the roof of my mouth - I feel the partly attached shreds with my tongue. Not pleasant. And it *is* a sharp matured cheddar - crumbly in consistency and good at first taste - that does it.

Post Chernobyl, the demand for the domestic product soared here and there are some great cheeses produced in Oz these days. I'm rather partial to King Island (south of Melbourne) cheeses - their Cape Wickham Double Brie and Bass Strait Blue, particularly. And there's yummy feta and haloumy - not too salty - from Kangaroo Island (south of Adelaide), too, that I have with local Kalamata olives in my Greek salads.

Goodness Gracious Meme

13:35 / 24.10.02

ummm. too many to choose from.

Currently hooked on Cornish Yarg - strong cheese rolled and matured in nettles. um, delicious with crackers/crusty bread.

But I also have much time for feta - on chips/artichoke hearts/olives... and, care of Ready Steady Cook, have just discovered the joy of baking it - warm a little olive oil, lemon juice, peppper and thyme in a baking tray, then plonk the block in and bake for about 20mins... gorgeous...

And round this way I'm known as the Fondue queen - so many variations, all delicious...

No star here laces

13:39 / 24.10.02

Feh. Definitive list of cheeses worth eating:

Cracker Barrel

Dairylea

Philadelphia

If it ain't got a logo, I'm not interested. Bring it, mold-eaters.

pointless and uncalled for

13:48 / 24.10.02

I may cry

14:16 / 24.10.02

Bengali is so right on Yarg, obviously.

I was never a big fan of feta, though.

The Return Of Rothkoid

15:57 / 24.10.02

BLASPHEMER!

The Return Of Rothkoid

15:59 / 24.10.02

Barry: you must try the pizza. Trust me. Oho yes. I remember it well...

18:44 / 24.10.02

I am a block away. I Will check it out soon. Mmmm. Does it beat Amato's? Can anything beat Amato's?

18:56 / 24.10.02

I've developed a love of Kraft individually-wrapped cheese slices.

No I haven't.

But really, I have a sick fascination for processed cheese-but-not-cheese. (I'd call it "lunchbox cheese" if it weren't for the Linford Christie references.) Cheesestrings. What the fuck is a cheesestring? No real cheese can be pulled apart like that. Yet it calls itself cheese. It's as much cheese as cheese and onion crisps are cheese. I'm sure you could switch a few ingredients and make a chickenstring, or a potatostring, just as easily.

I'm also interested by the idea that, in the USA, cheese seems to be treated as a condiment rather than an ingredient or an item in itself. Please correct me if this is a misinterpretation.

18:59 / 24.10.02

Isn't the idea of Best Pizzeria In England kind of like the World's Tallest Midget?

19:37 / 24.10.02

Ah Applewood Smoked Cheddar, pure bliss when eated with a big hunk of crusty bread.
...*runs off to see if theres any in the fridge*

19:43 / 24.10.02

Processed American Cheese Food. Yum Yum!

20:44 / 24.10.02

My favourite cheese of all:

Gbejniet tal-Bzar (a small and round hard cheese marinated in pepper)

Chevere comes in at a close second, both are made from goat's milk though.

And Procuitto, ROCKS!

The Apple-Picker

21:32 / 24.10.02

For the love of all that is holy, the word has an S in it. Right before the C.

You people probably even spell Ghiradelli without the H, don't you?

...do I get a pedant's cap yet?

22:36 / 24.10.02

Jack Fear:
Recently, England seems to have gotten some surprisingly good pizza. I don't know how - they may have stolen it.

The rest of you:
Camezola? What's that, a Camembert/Gorgonzola hybrid? And what's this Haloumi? I don't think they sell these near me.

That said, I just finished a nice chunk of something called Etorki - it's a sheep's cheese from, where, Spain? Belgium? I can't remember. But it was good.
And I dream of this cheese I got on a cheese tray at a way-swanky hotel I was at a few weeks back (I was on a freelance job, trying to sneak into Bryant Gumbel's wedding, and decided to use the night's pay to actually eat in their five star restaurant with my sweetie to try to fit in better, since it was a weekend and I didn't need the full cash. It's a funny life.)
Anyway, the stand-out cheese was red - like a few shades darker than a really dark cheddar, not orange but the same red as blood oranges - and it came from Brittany and it had two names, both of which started with "m". The cheese waiter at this joint, he was Swiss, I think, so I had trouble understanding the name to begin with, and managed to completely forget the thing in a few days.
But the cheese kicked ass.

If any of you know an "m" cheese that's from Brittany and is red, please let me know. I can't afford to go back there without someone footing the bill.

The Apple-Picker

00:11 / 25.10.02

This is in all likelihood not the cheese, but on the off-chace it is... mimolette? It has two names but only one with an M. And the page doesn't say that the cheese is specifically from Brittany, but the page does say the cheese is from the northern region.

The Apple-Picker

00:25 / 25.10.02

Victory! Is it... perhaps... Maroilles???

00:29 / 25.10.02

One of the best cheeses in the world is kefalograviera, which is made from sheep's milk or a mixture of sheep's and goat's milk. You fry it to make saganaki which is one of the tastiest things in the world.

01:02 / 25.10.02

Oh yeaaaah, saganaki is delish!

OPA!

01:08 / 25.10.02

I would concur with Al's applewood smoked cheddar thesis.

But for me, cheese is all about context. I mean, you can't make a good cheeseburger with halloumi, can you? Or fry sliced American cheese?

jUne, a sunshiny month

13:27 / 29.10.02

grant : "That said, I just finished a nice chunk of something called Etorki - it's a sheep's cheese from, where, Spain? Belgium?"

well, i'm not 100% sure, but i guess it's from this part of nowhere called Pays Basque, some place between Spain and France, and that people from here spend 90% of their time to claim their aprtnance to one or another of the abovementionned really cool countries...

- la Raclette (cold and hard ! like all the other cheeses -except maybe pizza' parmesan-, it sucks when hot. hot cheese simplys sucks. nuff said').

- le ComtŽ (eastern france reprasentin here !)

- la Tome : la Tome du Jura (jura's Tome, uh) simply rocks while la Tome de Savoie simply sucks.

- le Chaume is pretty cool.

- le Brie is ok.

i'm not into cheese. what i have to do with this thread ? i'm out

Whisky Priestess

14:51 / 29.10.02

I have to say in the words of News 24 (I believe) that I like ALL CHEESE, ALL THE TIME. For such a generally picky eater it's rather impressive that I have never met a cheese I didn't like. Paremsan, mozzarella, Stilton, Jarlsberg, Manchego, smoked, processed, spiced, fruited, soaked in alcohol, accessorised, naked, old or young, hard or soft, I'll give plate-room to them all and call for more. Consider that this is coming from a vegetarian who turns her nose up at most vegetables (green was never my colour), you will appreciate the special place that cheese has in my heart.

I love cheese. I'm thinking of making that my new superpower.

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