Just once before I die, I want to eat at skeeter's house.
"It was an ancient rule of Hawaiians that no one should hurt another bodily, or through theft of goods or through injury to feelings.These were the only sins."
Cottage? Swiss? Cheddar? Parmesan? Mozzarella? Ricotta?
WTF?!!?!
Where's the Brie, Camembert, Goat, Blue, Havarti,? Where are the good cheeses? You might as well have put Velveeta, Cheeze Whiz, and Kraft Singles up there...
good call on the smoked.. but you missed out on Smoked Gouda.. and why lump Gouda in with Feta when it's much more similar to Swiss/gruierre/emantaller?
Whatever... strange to see a cheese story from someone with such poor taste in cheese.
Tipping Sacred Cows
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Re: Cheese!
Wed Apr 30, 2008 at 04:55:26 PM EST
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"Where's the Brie, Camembert, Goat, Blue, Havarti,? Where are the good cheeses? You might as well have put Velveeta, Cheeze Whiz, and Kraft Singles up there..."
The list is only so long, and there are so many. Add Stilton and Roquefort to the list, too.
I will defend Velveeta -- not really cheese, but another American "processed cheese-food product". It's pretty good in taco filling, however. Try it sometime. Not half bad. I do agree that Cheese-whiz and Kraft-singles suck.
I made the mistake of buying some Easy Cheese. Never again. Even on good crackers, that stuff was pure shit.
there's only one way to find out...
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Re: Cheese!
Wed Apr 30, 2008 at 05:32:41 PM EST
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Cheese in a can? I'm scared.. hold me!
as for the processed cheeses... velveeta is made for melting.. and Kraft singles is the only cheese for grilled cheese.
on another note (kinda): Tostito's Cheese Dip.. mmmmmm (i think its plastic.. but its good!)
Tipping Sacred Cows
I've been staying at my parents for a bit, just up the road from Brennan's, so I've gotten to nosh on a few samples of the best of what the local places have to offer. One can't just ask for the best cheese, you also need to know how you're going to use it. If we stay with local producers, then I've found that my favorites are smoked swiss for straight snacking, chevre for putting on a cracker, pepper jack for melting in a grilled cheese sandwich, havarti dill in a sandwich with only veggies, and gouda if you're making it with meat.
Postillion also mentioned cheese curds upthread. They're also good for snacking, but I find they tend to be too greasy to hold, until they get too dry. They are popular for occasions when one needs to eat cheese using toothpicks. And they can indeed squeak a little when you eat them.
(is 3fingerspointback)
I like any kind of cheese that smells like pussy.
Oh, wait, that's not cheese.
Epoisse - http://www.911cheferic.com/main/newsletter/Article_template.asp?id=60&seq=1
http://en.wikipedia.org/wiki/%C3%89poisses_de_Bourgogne_%28cheese%29
Vacherin - http://en.wikipedia.org/wiki/Vacherin_(cheese)
Reblochon - http://en.wikipedia.org/wiki/Reblochon
Any fresh goat cheese
Dutch cheese - oud belegen (not gouda)
I like smelly (generally French) cheeses. Those first three are among my favorites. I'm also a fool for fresh goat cheese (note, I've never seen this for sale in the US...). I've been known to spend upwards of $100 at a time on cheese. However, on a daily basis, I would rather have good Dutch cheese (which is pretty much impossible to get in the US, although a pretty good facsimile is made in California) or sharp cheddar.
BTW, from the Wikipedia Epoisse article:
"Its odor is so strong that reportedly it has been banned from French public transport."
Awesome! It will definitely will stink up your fridge forever if you don't put it in something air tight (zip lock, tupperware, etc.).
Chris.
I like almost all cheeses, but I guess my gauche tastes shine through a little in that my favorites are American cheeses - a good sharp New York cheddar and Muenster definitely top my list.
If you're so inclined to try, I've made my own cheese. I got my supplies here,
http://www.leeners.com/
and fresh cows milk from the store that sells Amish-farmed whole milk (no skim-milk for me). I never got very good at it, but it was kind of fun. One in four (mostly the cheddar) turned out pretty good. The rest were edible, but not all that great.
A Cheese press http://www.thecheesemaker.com/presses.htm (I got the little plastic one) is essential. You can probably buy cheese cloth just about anywhere.
Rennet, annoto oil (for color), and a starter culture (also available from thecheesemaker.com), and a good dial thermometer (you don't want to scorch the milk), and you're all set.
I've made my own beer and mead many times, too. I've also made moonshine a couple of times (I have a small still, but don't tell the cops). That wasn't so great, but I should have gotten charred-oak barrel from Lehmans and let it sit for a couple of years.
Winemaking is fun, too. I did that when my parents had some grapevines in their garden. It was lousy until it sat for a couple of years. Beer and cheese are ready in a couple of weeks.
I'm big on experimenting in the kitchen (retired microbiologist), what can I tell you?
there's only one way to find out...
We really don't have a good cheese shop around here.
WWGE: Who Would Gordon Enslave?
I'm a cheese snob and like rev am appalled at the list. Sue does have a point however - a grilled cheese sandwich with american kraft cheddar is sublime comfort/summer food.
Hands down however my favorite cheese is La Tur - you can get it from Murrayscheese.com if you are inclined to try (or are in New York). How to describe la tur? Its like a creamy spread that becomes gooey once you start slicing into it, as a result you usually consume all the La Tur fairly quickly. Because its so easily gooey it usually comes packaged in a cupcake like paper wrapper.
Fantastic on ritz crackers, excellent on warm french bread. La Tur is awesome.
Memory is a strange bell, jubilee and knell.
