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  #41  
Old April 29th, 2013, 09:59 PM
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capncarp capncarp is offline
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Muenster.
Brie, with only a little of the rind on it for a whisper of ammoniac "bite".
Smoked Gouda.
Feta, eaten with black oil-cured olives, warm fresh pita or italian bread, sliced red onions.
Hirten, a subtle nutty/caramel-y alpine German cheese from near Switzerland. I actually found a quarter-round of this at my discount grocery store for an incredibly cheap price!
Boursin herbed cream cheese
Port Salut, semisoft French cheese which I first tried In Aix-en-Provence on my High-school French Club Field trip to France in 1975
Smoked cheddar.
Real, sharp Provolone, which makes heavenly Italian sub sandwiches and perks up other cheese dishes.
Fontina, which has a lovely flavor that would be a prime cheese for Macaroni-and-cheese.
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  #42  
Old May 1st, 2013, 01:31 PM
mployhar mployhar is offline
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Default Every "real" cheese is worth eating

As a home cheese hobbyist who is serious enough to milk her own cow 8 months out of the year to get raw milk to make cheese, I think that every "real" cheese is worth developing a palette for. (I realize some of you might disagree with that statement, as does my DH does who cuts the edges off his brie so I can eat it.) On the other hand there are those imposters who label themselves as "processed cheese food" which confuse me as to how a product made of chemicals, oil, and milk passes as cheese - but unfortunately it does. Yuck!

I have been thinking rather seriously lately about offering to be a lecturer for cruise ships on subjects related to cheese, sourdough, and ethnic cuisine since it seems more and more my speaking and cooking are intertwining themselves. Who wouldn't love to know more about the cheeses (bread and food in general too) they eat, how the basic cheese making process works, and the cultural and historicalsignificance of different cheeses from various regions.

Peggy
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  #43  
Old May 4th, 2013, 08:15 PM
Velvetwater Velvetwater is offline
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I'll take any cheese that doesnt have bits of fruit in it.


My favourite is Stilton or Derbyshire sage


I also adore Gouda and Applewood smoked cheddar.
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  #44  
Old May 5th, 2013, 08:36 PM
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luvscruising2007 luvscruising2007 is offline
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I like most cheese. A lot depends why I am eating cheese. If its on a burger I like blue cheese or cheddar. As a snack with crackers, I love Boursin.
Some cheeses I like melted but not cold.
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  #45  
Old May 6th, 2013, 10:13 PM
sullaRaffaello sullaRaffaello is offline
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Favorite: Pont l'Evêque.

Least: All the processed BS
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  #46  
Old May 7th, 2013, 08:12 PM
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capncarp capncarp is offline
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Quote:
Originally Posted by Velvetwater View Post
I'll take any cheese that doesnt have bits of fruit in it.


My favourite is Stilton or Derbyshire sage


*snip*
Stilton is wonderful--it's not as ammoniac as other blues, and has a lovely rich nutty flavor!
I love Stilton and Double Gloucester when presented in the layered configuration.
http://www.google.com/imgres?imgurl=...Q9QEwAg&dur=50
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  #47  
Old May 8th, 2013, 05:02 PM
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JawjaFatBoy JawjaFatBoy is offline
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My absolute favorites are Gouda, aged White Cheddar, and good Extra Sharp Cheddar.

Also think highly of Havarti, Edam, Jarlsberg and Gruyere.

Not a big fan of the really strong cheeses by themselves, although I can handle some of them when used in cooked dishes or salads.
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  #48  
Old June 13th, 2013, 02:16 PM
altiva altiva is offline
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They used to have a cheese train in Switzerland, anyone tried it?
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