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What is your favorite type of cheese?

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grant

15:42 / 29.10.02

Etorki - Basque, yes, that makes sense (starts with a B like Belgium, but located in Spain).

That Mimolette really looks like the cheese I'm dreaming of. Maroilles seems to have a red *rind*. I think what I was hearing was the waiter pausing between the "mi" and the "molette," making me think he was saying "meux molette" or some such double-m-name configuration.

Yeah,

this is it.

Y'all rock.

Saveloy

16:04 / 29.10.02

grant:

"Camezola? What's that, a Camembert/Gorgonzola hybrid?"

Cambezola (note the 'b') is a soft, brie-like cheese with a white rind and hard, round, pea-sized pocks of mould. Tastier than brie; stronger.

"And what's this Haloumi"

Haloumi is a rubbery thing, sort of a cross between feta and mozzarella as far as texture goes. It is GORGEOUS when toasted under the grill, when it turns into HAM. Seriously, it IS ham. But a bit salty, and squeaky-greasy against the teeth.

The best cheese in the world is, of course, is super f***ing mature cheddar. The sort that burns your mouth, and contains crunchy crystals. It is the Platonic ideal of 'savoury'. The cheesification of 'savoury'.

The Apple-Picker

16:10 / 29.10.02

Ah, alright. I wanna give that Maroilles a try. It sounds really pungent. In a good way.

grant

14:22 / 01.11.02

They sell cambezola at my local grocery, I just discovered.
I bought something called "appenzeller" instead.
It's brilliant - sort of a cross between emmenthaler swiss and limberger. I had no idea it was stinky until I'd already downed a few chunks - it's not pervasive the smell, but it's there. Creamy. Good.

And
The best cheese in the world is, of course, is super f***ing mature cheddar. The sort that burns your mouth, and contains crunchy crystals. It is the Platonic ideal of 'savoury'. The cheesification of 'savoury'.

I realize that this statement is the rankest sort of madness, something akin to selling sno-cones to Inuit hunters on the icy Alaskan tundra, but... have you tried the Vermont cheddar? Don't let the fact that it's white fool you - when done right, it's sharp enough to shave with.
Very nice. Very nice indeed.

Saveloy

15:04 / 01.11.02

I can believe it, grant. The idea of taking food seriously and concentrating on taste seems to be more widespread in the US than it is here, or at least that's the impression I get. So I can well believe in a decent US cheddar. There was a programme on the radio last weekend about proper American hot dogs. The difference between what was being described and the limp UK version was amazing. Worlds apart.

So which is the most evil cheese? I'd have to say Norwegian caramelised cheese. It's basically cheese flavoured fudge, which might sound nice, and indeed, you think it is nice for about three or four minutes, before you realise how cloying it is. The worst part is that the flavour will not leave you, ever. I had a bit 12 years ago and I can still taste it now. It never leaves your system.

grant

17:41 / 01.11.02

The most evil cheese that can actually claim the title* is white American, individual slices wrapped in plastic, perfect for white bread grilled cheese sandwiches and other "edible" polymer preparations.

* The US is home to various "cheez"-es and "cheese foods," including the pungently unappetizing "cheese log" in which ultra-processed polyurethane foam is combined with gelatin and motor oil, then rolled in ground nuts. For fiber.

Goodness Gracious Meme

23:29 / 01.11.02

Cholister, thought of you on Thursday - went to a veggie pub for food, and noticed that they do spicy salsa pasta with vegan mozzerella - didn't try it, but was intrigued... you ever tried it?

kaonashi

01:13 / 02.11.02

At the risk of being stomped on I am being honest.

American all the way, Baby!!!!

Its not really cheese unless you have to peel off the plastic!
Oh, I am proudly middle American and/or middle class.
Take that you high falootin cheese snobs!

Saint Keggers

02:52 / 02.11.02

Im making pearwine, anyone recomend an appropriate cheese to serve with?

Velveeta?

I say! What a fabulous idea for a thread!

Gorgonzola. Of course. But then, every day would be gorgonzola day if I had my way.

diz

01:52 / 10.01.04

smoked gouda.

also brie.

like ghost muzak, i will also admit to liking American, but i prefer fresh deli sliced American and not the shrink-wrapped kind.

mozzarella is good.

Bed Head

02:06 / 10.01.04

Pah! Mozzerella is the devil’s work. Eat it and your soul is forfeit. Don’t go there.

but i'll second smoked gouda

Jack Denfeld

11:34 / 05.04.04

Anyone ever have a provolone pizza? I bet that's good.

Eloi Tsabaoth

11:42 / 05.04.04

I love Volones but I hate Macassars.

Cherry Bomb

12:00 / 05.04.04

There are too many good cheeses out there to really choose a special favorite, but at the moment St. Agur is up there at the top.

Mmmm. Cheese...

Smoothly

12:00 / 05.04.04

Really mature chedder makes me kinda sweat under the eyes? Am I peculiar?

This thread reminds me of a conversation I overheard between a group of Stella-swigging Rugby fans on a train from Nottingham to London. Listening to music at the time I gradually began to fall under the unlikely impression that they were debating cheeses. I took my headphones off just in time to hear one of them say, decisively, 'Brie. The King of cheeses', and see them all turn to stare, wistfully, into the middle distance.

My vote goes to Dairylea slices. Now that's some plasticky cheese.

bitchiekittie

13:11 / 05.04.04

I recently had something that was referred to as "irish cheddar". I loved it! I love it still. is it really irish? hey, irish folks or people who know real live irish folks, do you have cheddar that is yours and yours alone? special cheddar of the irish?

I love it!

bitchiekittie

13:12 / 05.04.04

I would also like to discuss all of this fuss in the US with making cheese orange-yellow. all the faux cheese like products are a vicious orange-yellow! why orange-yellow?

wow, yellow starts looking mighty suspicious when you type it too much. THEY CALL 'IM MELLOW YELLOW!

Smoothly

14:13 / 05.04.04

*whispers*Quite rightly*whispers*

Mellow Yellow was so nearly the name of my ficsuit. Ahhh, Donovan.

HCE

14:18 / 05.04.04

You lucky bastards in New York should be eating at Artisanal every day that you can afford it: 2 Park Ave, NY 10016, 212-725-8585

Every wine on the list is available by the glass (it's a substantial list) and they must have at least forty kinds of cheese, all of them amazing. I had a plate of six cheeses there and the one that really shone was the Brin d'Amour. Fragrant, soft but not runny, a little sweet, a little nutty. They had a soft, white goat's milk cheese that was studded with bits of truffle which was also delicious. I liked the Livarot, a profound-smelling cheese, but I am not a true stinky-cheese fetishist. Can't recall the names of the others, I'll have to ask them to send me a cheese menu. There was one that ran out of its rind and made a wide puddle on the plate. Watching it happen makes your mouth water. Mmm.

charrellz

14:38 / 05.04.04

I vote for whatever they put on the burgers at Wendy's. I vote for anything at Wendy's.

VonKobra,Scuttling&Slithering

15:18 / 05.04.04

RACLETTE.

Though Port Salut and any rich Blue also sets my Flammenwerfer smoking.

Honourable mention must also go to Boursin, especially the Garlic one.

There bis a throey of dead cheese versus live cheese.

Americans like dead cheese and entomb it in clingfilm in the fridge whereas, apparently, Europeans like live cheese. They treat it like a pet. Leave it sitting around in the warm, ripening air, uncovered, so all the little bacteria keep doing their thing and it gets pungent.

Prince Charles sings to his organic cheese.

gridley

16:14 / 05.04.04

I quite like fontina. Whether with crackers, shredded on salad, or melted, it is always wonderful. If you ever make homemade pizzas, try fontina instead of mozzerella.

bitchiekittie

16:16 / 05.04.04

I delight in the tormenting stories of XOC!

Celeriac Is Ugly Vegetable

18:07 / 05.04.04

Brie, dammmit. Or failing that, Dubliner Mature Irish Cheese. It's the dog's bollocks.

Used to work in Galbani's aeons ago and the amount of free cheese..!

Was fantastic gig, inasfar as I pre-dated Alan Partridge with "eat my cheese" requests to friends and strangers, alike.

Sadly, cheese upsets the old digestion these days but I still entertain the habit every so often.

Yes, I'm new. How do you do?

sine

20:12 / 05.04.04

I'm fond of a nice Balderson or Stilton, but when it comes down to it, I'm a Dill Havardi man.

VonKobra,Scuttling&Slithering

12:13 / 06.04.04

OOOOHHHH YESSSS Herbs

Cumin Gouda

*sigh*

Mike Modular

14:08 / 06.04.04

I too like all the cheeses, but if I could only eat one cheese all day everyday for the rest of my life, it would have to be... Edam. I mean, why stop what I've already been doing so far? If you accuse edam of being boring and flavourless then you are wrong and will never understand its moreish powers.

Not so keen on knobcheese.

Scrambled Password Bogus Email

17:14 / 06.04.04

Mmmm, cheese.

Anything stupidly mature. Like, so mature, it wouldn't even smile, never mind laugh, at a really loud and rasping fart in a really inappropriate and quiet place with other people in it.

aquaboy

17:55 / 06.04.04

coming from a spanish background, i can't deny a nice sharp bit of manchego.

HCE

21:48 / 06.04.04

There's a fantastic sheep's milk cheese from Portugal called Serra which tastes utterly unlike hot lead. Definitely not for the weak, but approachable as cheeses go.

Manchego's great on aspargus with a little truffle oil, yum. What about Idiazabal, speaking of Spain? Or Cabrales? Strong medicine for what ails you.

I should post the photo I took of my cheese plate.

■

22:14 / 06.04.04

Parmesan. Any cheese that can convince me that the same chemicals can make me retch (in human vomit smell) and be cheered when it tastes great (On pizza, pasta, hell even neat) at the same time is truly the Invisible cheese.

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