Cheese?

[Fofo]

Yes, the title seemed like the simplest and most accurate one I could come-up with.

Okay, this thread may crash and burn, or might actually putter along nicely. And no, this isn't some sort of joke.

Seeing several threads over the years about food and drink (and many times nearly drooling over some of the recipes, lol) I have come to the conclusion that many an SOCNETter knows and loves their food.

Just an hour ago, I was snacking away with Vinta crackers and a delectable duo of cheeses, Brie and Emmental. Maybe it's my Greek side, but yes, coagulated quadruped mammal milk really hits the spot for me. :o And so, that sparked me to pose the question. What kind do you enjoy, and why?

I pose this question out of curiosity, and with the hopes that you can help this Canuck pick-out some new types to try. Maybe with the feedback, I can go to a cheese emporium and know what to try without sampling a few too many, feel bloated and like a cheap bastard. :smile: :biggrin:

[dagger0824]

I just stick to American cheese and/or that stuff Kraft makes. Big spender I am, I know.

[TXAggie05]

fontina. and real mozzarella, with tomatoes and basil and olive oil.

[8Ball]

fontina. and real mozzarella, with tomatoes and basil and olive oil.

Yep. MMMmmm...

[ironpaw]

I like Brie and Camembert. Not too strong and nice and soft...

Can't stand Parmesan (real or fake)...stinks like $hit to me...

[eltrane]

I like those Mediterra Herb Marinated Feta Cubes? In the jars? Wrap a little piece of real salami around each one, put a couple on a toothpick, say maybe 20 times and that's a pretty good snack for the game, whatever. Goes great with single malt, Laphroaig for me.

[pollux23]

damn now I'm all hungry...
I like brie, and blue cheese.

[Ranger1]

Make your own fresh Mozzarella, it's incredibly easy and better/healthier than anything you can buy if you get it right.

And try:


Reblochon (from Savoie);



Epoisses (aka: La General), if you can get past the smell, it's the best cheese on the planet (IMO).




But there really isn't anything like a slice of Kraft in the little square plastic wrapper. Seriously, think of the engineering behind that product. Could be the coolest imitation food ever.

It's like eating salty plastic but tastes like home. Just can't get junk food like that over here. Easily the coolest chemically manufactured food product since Wonder Bread and marshmallow Fluff IMO.

Only thing better than individually wrapped American Cheese are the 5lb blocks of Government Cheese. Or maybe a spray can of Cheeze Whiz.

You'll go to Culinary Hell for eating that crap, but what the heck.

[wowzers]

My girlfriend gets those little cheese wedges with the cow on them. There pretty good but the whole package makes a snack. Also Colby jack is pretty tasty.

[8Ball]

Only thing better than individually wrapped American Cheese are the 5lb blocks of Government Cheese. Or maybe a spray can of Cheeze Whiz.


Truer words have never been spoken. That shit makes the best Grilled Cheese Samiches...

[DrlSgt]

Swiss.....

Baby Swiss....with a nice Wisconsin summer sausage, and good loaf of fresh baked Italian or German roll....and a pepsi!

[hile]

Make your own fresh Mozzarella, it's incredibly easy and better/healthier than anything you can buy if you get it right.



Any pointers for the uninitiated in addition to what I can find on Daddy Google for getting it right?

[Hawk14]

Baby Swiss, Muenster, and Feta!!

[grog18b]

Blue cheese crumbles on a grilled porterhouse. Mmmmmmmmmmmmmmmmmmmmmm.

[don]

Nothing like a chunk of fried feta with a sunny side up egg over the top and some fresh Italian bread. Hot Damn...found that awesome combo in some little Greek restaurant over in Germany.

[btq96r]

Butterkase Cheese. It's a creamery, semi-soft cheese. Friggin delish...

Enjoy it with a good beer and mabye some fresh bread if you are hungry enough. And when I say good beer, if the beer sponsors a NASCAR driver it dosent qualify. It's also good to go for fondue.

[Longrifle]

Fumunda, the new gubment cheese. Although the newest product is not yet available, the wealthiest among us will be investing most and enjoying least. Unlike other cheeses, it is claimed Fumunda is good for health. Doctors and insurance companies hate it, but what do they know?

Judging from the looks on the faces of 219 US Representatives last night, it appears to cause orgasms followed by nonsensical jabbering.

Fumunda - just don't ask where it comes from. It's officially approved.

[maim]

Pont le Vecque, with the most rugged red wine you can find and fresh baguette.

It smells a bit like fermenting socks, but the best cheese on earth, imo.

[RGR.Montcalm]

vELVEETA! j/k

I like provolone for sammiches along with Muenster- makes a pretty good grilled cheese

Havarti is pretty good also

Otherwise- I'm no cheese eater...;):biggrin:

[Spoon Man]

Smoked Gouda with Club crackers and chocolate milk.

[Tracy]

Gaydar Lock! Eject-Eject-Eject!


:smile:


The only cheese I tolerate is on my pizza, in very low doses.

[Overland]

Manchego

Murcia al Vino

You can't go wrong with either of those.

[8Ball]

Gaydar Lock! Eject-Eject-Eject!


:smile:


The only cheese I tolerate is on my pizza, in very low doses.

Chief, you are so intolerant! We are just trying to give Socnet some class.:biggrin:

[KidA]

I could spend hours salivating over the offerings at the Cheese counter at Whole foods.

[shady1]

JUST LIKE MOM USED TO MAKE:;) Cheesy options include Holly's Original Blend, Mothers' Milk Maid Cheese, and Miss Cheese. Stay away from the dude's sausage and mustard tho.:eek:

http://www.lalatimes.com/newsfea/lb_40_breast-milk-1108.php

[rhea]

smoked gouda with scallions rolled in sliced almonds. Good stuff. I have yet to have the guts to try brie or camembert mostly because I'm cheap. One of these days, I will take the time to have someone at Market Street or Whole Foods slice some up for me.

But, I love fontina, gouda, havarti, swiss, blue and lots of others. They do get expensive, so I just don't buy meat. I buy crackers and fruit instead and make them snack/meals. Then soups for main courses.

[WS-G]

The only cheese I tolerate is on my pizza, in very low doses.
Personally, I can't stand the stuff.

[billdawg]

I stumbled across Happy Cow swiss cheese. It is very spreadable, tastes great, and the 'lite' version is only 1 gram of fat per wedge. Tastes great on wheat thins.

The other I like is cooked brie, I think it is. My BIL bakes it quite often. It rocks

[don]

Fumunda, the new gubment cheese. Although the newest product is not yet available, the wealthiest among us will be investing most and enjoying least. Unlike other cheeses, it is claimed Fumunda is good for health. Doctors and insurance companies hate it, but what do they know?

Judging from the looks on the faces of 219 US Representatives last night, it appears to cause orgasms followed by nonsensical jabbering.

Fumunda - just don't ask where it comes from. It's officially approved.

F-ing hilllllarious! I knew it was coming, although not in the form of Fumunda...but I shoulda. This thread just had too much potential for shenanigans.

[Jimbo]

Drunken Goat cheese.

[Lagnaippe]

I could spend hours salivating over the offerings at the Cheese counter at Whole foods.

I'm right there with you. The perfect way to spend a Saturday afternoon-sampling the cheese and wine at Whole Foods!

[Spinner]

Personally, I can't stand the stuff.

You'll find the offerings improve when you move away from Kraft singles. :biggrin:

They just had the word cheese championships in Wisconsin last week. Some guy from Switzerland took first, and an Austrian was runnerup with a couple of varieties I've never heard of.


Only thing better than individually wrapped American Cheese are the 5lb blocks of Government Cheese. Or maybe a spray can of Cheeze Whiz.



My mom worked for a local school district when they were giving that surplus government stuff away in the 80s, we got a few bricks. Basic American, almost like Velveeta.

As for cheeze whiz, it occupies a space in one of the best movie scenes ever filmed. Might even have to give a nod to it in the Greatest Movie Lines thread.

[RGR.Montcalm]

F-ing hilllllarious! I knew it was coming, although not in the form of Fumunda...but I shoulda. This thread just had too much potential for shenanigans.

I'm surprised he didn't mention 'Pendulating Richard' cheese better known as smegma...:eek::biggrin:

[shady1]

http://www.motifake.com/image/demotivational-poster/0808/naturally-formed-crust-goat-smegma-crust-uncle-bob-natural-a-demotivational-poster-1219431108.jpg


NAAA AAAAAA AAAAHH ! I don't think so.

[EarthPig]

two of my favorites are Jarlsberg and white cheddar-horseradish.

RLTW
EP

[bohica10]

Brie is awesome. And a fresh block of Peccorino Romano grated over pasta.

[Ranger1]

Any pointers for the uninitiated in addition to what I can find on Daddy Google for getting it right?


Sure. But it will cost you. :biggrin:

I always add white pepper and fresh lemon juice to the milk. I know some guys that add just a dash of champagne vinegar and maybe Tabasco. But you can literally add anything you want it to taste like.

And yeah, cook the curd in salted whole milk, don't use water. Use sea salt not that iodized crap. And buy a good meat thermometer (first calibrate it to 32F in ice water and a pair of pliers) and make sure the milk doesn't go above 150F or it will overcook even when you take it out of the milk to form the portions and it will go rubbery. Protein starts to coagulate at 140F. If the portions you have in your hands are 155-160F or more, they'll still be cooking inside for 5 mins all by themselves after you set them down and you can use the cheese as a Superball for your kids.

If you add anything acidic to the milk like I do, go easy, because acids cooks (well 'cures') protein as well. Same effect. Too much=Superball.

And when it's done, DON'T store the portions in salted water like most recipes tell you to. Just cool the liquid you used to cook it in, dilute it with a bit more unseasoned milk and use that mixture to store it in. If you store it in water it will last longer (only because milk goes bad about 10x faster than water), but the water will leech out all the flavor you just put into it. If you've ever bought fresh mozzarella in a deli and seen the opaque liquid it's sitting in, that was once salted water that has now leeched out a lot of the flavor. The fat/viscosity of whole milk will keep it in, but delis want their cheese to last for a long time.

If you're going to mix anything into the cheese when you take it out of the milk and start stretching/folding portions (a very dry pesto, or dry herbs or chopped sundried tomatoes..whatever), make sure you do it while it's hot so the fibers of the curd grab on to it when your stretching/folding the portions and it mixes well. And don't mix in anything for flavor that's oily or wet when folding the portions, you'll have mush.

And do it with a chick you've brought home for dinner. Gets you laid every time. Same thing with making fresh pasta. Always works.

Edited: I just Googled it, and it looks like there's a ton of 'how to' videos on YouTube all around 5-7 mins each , so that should tell you how easy it is (the cheese...not the chick). I've done it a gazillion times. 5 mins is about right. First time, plan on 15. Then 30 mins in the fridge to cool and you've got cheese.

That'll be $5. Please donate it to SOCNET by clicking the link in the upper right hand corner to support the site. :cool:

[Tracy]

CinCHouse Sends:

Grillable Goat Cheese, aka Holumi. Available at specialty food stores and most H.E.B. Supermarkets.

[Tracy]

Personally, I can't stand the stuff.

Pizza?

Burn the Heretic!

[Ranger1]

Pont le Vecque...

Jarlsberg...

Grilled Holumi...

Well played Gentlemen, excellent choices.


Edited: This thread reminds me of a classic: http://www.youtube.com/watch?v=uT3OQECSDoQ (http://www.youtube.com/watch?v=B3KBuQHHKx0&feature=related)

[KidA]

That salvadorean cheese that is fried is pretty damned good (but salty) too.

[Spot379th]

Provolone with 'shrooms & black olives on steak sammiches; Cheddar (mild or sharp) preferrably sharp for omelots - hell, any time of the day... oh yeah and ritz crackers and sangria.

[Soot]

Try Huntsman if you can get your hands on it.

It's a combination of Stilton (a bule):

http://en.wikipedia.org/wiki/Stilton_cheese

And English Double Gloucester, which is like a Gloucester (English cheddar), only aged longer:

http://en.wikipedia.org/wiki/Gloucester_(cheese)

I have eaten a SHIT load of cheese and this is hands down my favorite.

Pair with an Italian red, or better yet a nice dark English porter.

I also really like aged Gouda:

http://www.artisanalcheese.com/prodinfo.asp?number=10716

[8Ball]

As a lover of all things Cheese, this thread rocks.
Thanks for the recipe, Kirk.

[ET1/ss nuke]

All we need now is a dead parrot.

[eltrane]

All we need now is a dead parrot.

That parrot's not dead.

[Fofo]

Awesome, thanks for the responses, keep it up... :smile:

Problem is, trying to figure-out what particular hard and soft cheeses to evaluate. Well, looks like I will be staring at and drooling on the glass display at the cheese emporium. :biggrin:

Hell, if I have the time, I might just try Kirk's directions for making my own cheese in the summer. Thanks for posting that.

One of my favourite cheeses is Graviera, from Crete. Cut it into thin slices and fry it up with some brandy. Goes good with a fresh salad, fish or lamb. Great in sandwiches or onion or broccoli soups IMO.

[Doink]

All we need now is a dead parrot.
and some eel filled hovercrafts and spam

oh, and Thanks for the recipe Kirk

[WS-G]

Pizza?

Burn the Heretic!
Actually, I don't mind a specially concocted pizza sans fromage, as long as it's also devoid of pork, shellfish or reptilian products. Heavy on the tomato paste and long on anchovies is best.

Actually, it's not only cheeses I find intolerable, it's dairy products of any description, including ice cream. Lifelong lactose intolerance here. ;)


(what RGR.Montcalm posted.... :eek: )

That's as wrong as two boys "docking" (see urban dictionary).... :eek:

[RGR.Montcalm]

That's as wrong as two boys "docking" (see urban dictionary).... :eek:

What?!? Velveeta???;):eek::biggrin:

[Kalbo]

Try nacho cheese

[Gypsy]

Parmigiano Reggiano grated on my pasta. Kerry Gold Swiss from Ireland, it has a smooth creamy type of feel on the palate yet has a light bite. Fresh mozzarella. Gruyere, melts well and is really yum if you want to make a good homemade mac and cheese. Ricotta with freshly cracked pepper spread on some really fresh, crusty Italian bread.

Yeah, I love cheese but rarely eat it anymore.

[Amarillo]

Red Leicester
Tilsit
Caerphilly
Bel Paese
Red Windsor
Stilton
Gruyere
Emmental
Jarlsberger
Liptauer
Lancashire
White Stilton
Danish Blue
Double Gloucester
Cheshire
Dorset Blue Vinney
Brie
Roquefort
Pont-l'Eveque
Port Salut
Savoyard
Saint-Paulin
Carre-de-L'Est
Boursin
Bresse Bleu
Perle de Champagne
Camembert
Gouda
Edam
Smoked Austrian
Japanese Sage Darby
Wensleydale
Greek Feta
Gorgonzola
Parmesan
Mozzarella
Pippo Creme
Danish Fimboe
Czech sheep's milk
Venezuelan Beaver Cheese :eek:
Cheddar
Illchester
Limburger
:biggrin:

[8Ball]

Nerd Brevity Edit
:biggrin:

Cheese Nerd.:smile:

[okami1]

Blue cheese crumbles on a grilled porterhouse. Mmmmmmmmmmmmmmmmmmmmmm.

With caramelized onions. Fuck yeah.

[Mraughh]

two yuppie markets I shop at have their own brands of cheese. I picked up a jalepeno mild chedder mix and their soft monteray jack. Very good.

Sprouts and Sunflower farmers markets.


buffalo milk mozzarella w/ tomatos basil & olive oil hits the spot.

[Expatmedic]

Point Reyes Blue cheese, Sonoma County Ca.
"Fig Spread" That is sold at Whole Foods.
Some kind of baguette.
Gloria Ferrere (sp)? Blanc de Blanc, Napa
Columbus Salami.



Awesome meal.

[bugeater]

Where do I start...

As an app, fresh mozz with basil/tomato/olive oil and a little fresh sea salt...or sharp chedder, summer sausage, and crackers to fuel a hike, preferably with scantily clad women on a mountaintop.

On the salad, crumbled blue cheese to go with the balsamic, apples, and craisins thrown in.

Crumbled blue cheese as a top crust on a med. rare steak...wow.

Baked brie with caramelized pecans or walnuts drizzled in caramel for dessert.