Cheese connoisseurs
- Thread starter Arcadio
- Start date
brianmanahan
Lifer
- Sep 2, 2006
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What kind of cheeses are you sick and tired of?
What kind have you tried in the past that may interest you?
Do you have a preferences for certain milks? (cow, sheep, goat etc...) fresh or aged cheeses, cultured cheeses etc...
There are hundreds of varieties of cheese out there. Going to need more information.
What kind have you tried in the past that may interest you?
Do you have a preferences for certain milks? (cow, sheep, goat etc...) fresh or aged cheeses, cultured cheeses etc...
There are hundreds of varieties of cheese out there. Going to need more information.
- Jun 5, 2007
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I've tried the varieties commonly found everywhere: swiss, mozzarella, American, provolone. I've never bothered to try anything fancier than that.
I don't have any specific preferences.
UnklSnappy
Senior member
- Apr 13, 2004
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Pheran
Diamond Member
- Apr 26, 2001
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Posting in a forum for this is useless. Go to a local gourmet-type store (e.g. Whole Foods) and try some - usually they will provide samples.
I don't think American is a type of cheese but anyway have you tried ripe French cheeses like Brie/Camembert?
Mozzarella is a soft fresh cheese. Try ricotta which is great on bread with a little salt. I don't like most supermarket varieties of ricotta, see if there is an Italian or European grocery store that sells authentic ricotta. The better ricotta is worth the price difference and tastes so much better.
Swiss, american and provolone are semi soft to medium hard cheeses. Find a cheese shop in your area that can recommend a good substitute for these cheeses. I like munster, gruyere, gouda, jarlsburg and cheddar.
You might ant to try some hard cheeses. The flavors are more pronounced and sharper. Most cheeses typically known as "grating cheeses" like parmigiano-reggiano and pecorino romano are also quite good on their own when cut into chunks. Their saltiness combines quite well with fruits like apples, nuts, various antipasto items and wine.
Don't be scared of moldy cheeses like blue, gorgonzola, roquefort, brie or camembert.
Brined cheeses like feta can be particularly salty but still tasty. Feta is one of my favorites and pairs well with green olives and bread.
Walk into a cheese shop and see what samples they have to try. Sometimes, cheese are better when paired with certain foods or wines so you may enjoy cheese more if you begin to eat it with an accompaniment.
waggy
No Lifer
- Dec 14, 2000
- 68,143
- 10
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/this
go in and ask to try. the one near me has a bunch of little packages for $1 or so. i grab a few each time.
last one i got was a habenro and ghost pepper cheese..oh man is it hot!
Mixolydian
Lifer
It all depends on how it will be eaten. Will it be used on, say, a sandwich, or will you be eating it alone as a snack?
So only stuff that you have likely got pre cut or already bagged?
Some upgrades, include fresh mozzarella and switching American with cheddar.
Blue cheese as mentioned can be good, when used sparingly in certian things or sauces.
If the sight of mold bothers you some very aged cheeses can take on certian qualities typically found in blue cheeses.
Though eating something 10+ years old also has certian hurdles to be overcome
Otherwise the list from NetWareHead is a good place to start.
For a few types of hard cheeses I like stuff from here, typically not to expensive, and have won awards around the world. Also a little bias due the where they are from but yeah.
They also list the pairings that go with their cheese as well.
Suggesting cheeses that can have a strong taste of ammonia before bringing them fully to room temp, or even a little above, might not be wise given his list.
zCypher
Diamond Member
- Aug 18, 2002
- 6,115
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Depends what you want to eat it with. Someone mentioned havarti, that's always good in a sandwich. Provolone as well. I like some types of Brie and Camembert with bread and wine.
There are some amazing soft-ripened cheese like this st-paulin one: http://www.plaisirsetfromages.ca/fromages/saint-paulin dunno if you could get that in your area though, but im sure something similar must be available. melts in your mouth.
There are some amazing soft-ripened cheese like this st-paulin one: http://www.plaisirsetfromages.ca/fromages/saint-paulin dunno if you could get that in your area though, but im sure something similar must be available. melts in your mouth.
kage69
Lifer
- Jul 17, 2003
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If you like cheddar try a nice Double Gloucester, its awesome and great for melting on samiches.
Manchego is great, and I will put bleu cheese on pretty much anything involving beef. Stilton is great. There is a common type here that has ginger and mango in it, it could double as a cheesecake dessert it's so sweet and creamy.
My wife and I are obsessed with chevre these days (goats milk cheese), herb and garlic varieties are full of win. I brought some hard artisan cheeses back from Ireland once and they were the stuff of dreams. She jokes about returning just to stock up.
Anyone who responds to this thread with "American cheese" needs to bow their head in shame and GTFO btw. Shittiest cheese in the world.
Manchego is great, and I will put bleu cheese on pretty much anything involving beef. Stilton is great. There is a common type here that has ginger and mango in it, it could double as a cheesecake dessert it's so sweet and creamy.
My wife and I are obsessed with chevre these days (goats milk cheese), herb and garlic varieties are full of win. I brought some hard artisan cheeses back from Ireland once and they were the stuff of dreams. She jokes about returning just to stock up.
Anyone who responds to this thread with "American cheese" needs to bow their head in shame and GTFO btw. Shittiest cheese in the world.
lxskllr
No Lifer
- Nov 30, 2004
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kage69
Lifer
- Jul 17, 2003
- 29,957
- 43,563
- 136
Any cheese from Canada is damn good, just on the merit of Canada not having the same stupid food safety laws we do. They don't fry the hell out of their milk before using for cheese. In the states if you want cheese done right you have to look for the smaller producers who don't get their milk from people looking to save time and money.
Mixolydian
Lifer
lxskllr
No Lifer
- Nov 30, 2004
- 58,840
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In it's best form, it's an ultra mild cheddar. It's usually pasteurized process cheese-like substance.
Yeah, something I learned from my italian wife, the joys of carving thick slices off a hunk of parmigiano.
Mixolydian
Lifer
When I think of "American cheese" I think of Kraft Singles, which IMO are the most vile food on the planet.
Ive never tried canadian cheese but I can back up what you posted about using the right kind of milk. Pasteurized milk is what is typically used but pasteurizeation destroys the essence of the milk which means resulting cheese produced will also be crappy. The best cheese are from raw milk and that's where the true flavor comes from. Non pasteurized milk is delicious on its own too.
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