.:.impossible Posted March 18, 2004 Report Posted March 18, 2004 But I'm kind of stuck on cheddars. How bout some recommendations. I like SHARP cheese. Cheers. Quote
Jazzmoose Posted March 18, 2004 Report Posted March 18, 2004 Unfortunately, I'm in the same boat as you. Give me nice, crumbly, sharp cheddar and I'm happy. I like provolone in sandwhiches. You can keep your brie; if the smell of the cheese doesn't make me wonder if I forgot to change my socks, I'm not interested! Quote
wesbed Posted March 18, 2004 Report Posted March 18, 2004 (edited) I very much enjoy an aged Wisconsin cheddar. The older, the better. I also enjoy a good brie, on a cracker, with a glass of wine. I prefer my brie to be from France as not (I don't care what current politics dictate). You wanna see my smoked provolone? Edited March 18, 2004 by wesbed Quote
Son-of-a-Weizen Posted March 18, 2004 Report Posted March 18, 2004 Raw Farmhouse Gouda should do the trick. Quote
danasgoodstuff Posted March 18, 2004 Report Posted March 18, 2004 Rounds these parts, the good cheddar is Tillamook, from the Oregon coast. Cheap (relatively) here, no doubt not cheap in RI. Quote
BruceH Posted March 18, 2004 Report Posted March 18, 2004 Rounds these parts, the good cheddar is Tillamook, from the Oregon coast. Cheap (relatively) here, no doubt not cheap in RI. Yes indeed, you can't go wrong with Tillamook. Made in the charming town of Tillamook, on the Northern Oregon coast. (Halfway between Newport and Astoria, Oregon.) If you're ever in the area, visit their cheese factory, right near the giant Fred Meyer store. It's worth the trip! The tiny hamlet of Loleta, on the upper North California coast, also has a small cheese store/factory. Not as impressive as the Tillamook operation, but tasty stuff. Heart-stoppingly good, you might say. (CHEESE, Gromit, CHEESE!) Quote
sal Posted March 18, 2004 Report Posted March 18, 2004 Try queso fresco, availiable in your local Mexican grocery store. There's nothing like it. Quote
Big Wheel Posted March 18, 2004 Report Posted March 18, 2004 I like just about every kind of cheese but lately I've been particularly fond of Gorgonzola...it even melts fairly well on a hot sandwich. Quote
Jazzmoose Posted March 18, 2004 Report Posted March 18, 2004 Berigan, damn it; this is the cheese thread, not the "cheese-like substance" thread! Quote
PHILLYQ Posted March 18, 2004 Report Posted March 18, 2004 Get the sharpest provolone you can get(Some places have extra sharp, what my wife calls 'the stinky cheese'), preferably imported. If there's any kind of Italian deli near you, go straight there without hesitation! It may be a little expensive, but if you want sharp, this is sharp heaven! Quote
Man with the Golden Arm Posted March 18, 2004 Report Posted March 18, 2004 (edited) Dude get yourself up to Federal Hill and there is a little place on the second corner on the right side as you go up the street - kind of a blue tile old world diner place. Get yourself a juice glass of the house red and they serve up some nice olives and some of the stinkiest cheese you'll ever have. Heaven!!! Edit: as I was on the phone and did not click post until now but see PhillyQ has the same jones! Edited March 18, 2004 by Man with the Golden Arm Quote
brownie Posted March 18, 2004 Report Posted March 18, 2004 Nothing tastes better than a smelly camembert. And this is coming from the country which produces more than 400 different cheeses. Quote
catesta Posted March 18, 2004 Report Posted March 18, 2004 You guys are right on that sharp provolone. I love fresh mozzarella and go crazy for parmesan reggiano. A good parmesan is not cheap, but there is nothing like it. I slice it very thin and eat it with some olives, prosciutto, hot capicola or salami. I enjoy swiss cheese when eating a ham sandwich or making something like a patty melt. Quote
Man with the Golden Arm Posted March 18, 2004 Report Posted March 18, 2004 My wife made a nice gorganzola sauce, not like an alfredo whatsoever, with carmelized prosciutto and baby asparagus last weekend. OOOOH Baby!!! Quote
Jazzmoose Posted March 18, 2004 Report Posted March 18, 2004 I enjoy swiss cheese when eating a ham sandwich or making something like a patty melt. I don't go crazy over swiss, but I have to admit, there's nothing like it for ham! You guys ever have parmesan with balsamic vinegar? I thought it sounded crazy when I heard of it, but it's like a religious experience... Quote
minew Posted March 18, 2004 Report Posted March 18, 2004 Manchego! And if you're hooked on cheddar, try one of the real ones: Keen's or Montgomery's sold by Neal's Yard Dairy in London and available at your better stores (e.g., Whole Foods). Quote
Soulstation1 Posted March 18, 2004 Report Posted March 18, 2004 fyi "boars head" meats and cheeses are the shiznet, especially their roast beef Quote
PHILLYQ Posted March 18, 2004 Report Posted March 18, 2004 Catesta mentioned fresh mozzarella- if that is anywhere near you, or even if you have to drive 50 miles, GET IT! It is a cheese experience for the ages and nothing like the Polly-o in the supermarket. If you like smoked, smoked mozzarella is sublime. While not sharp, fresh mozzarella is creamy and tastes great witout any adornment. Quote
J Larsen Posted March 18, 2004 Report Posted March 18, 2004 (edited) Fresh mozarella is definately worth going out of the way for. Fortunately, it's made at a place just a few blocks away from me, so I don't have to go out of my way, but I would if I had to! I find Tillamook to be very bland and lacking bite (it's cheap on the east coast too, btw). For cheddars I stick with the extra sharp WI and NY varities. RD is right about the Tillamook factory, though. My grandparents used to take me up there when was a small child on the way to visiting my aunt who lived in Rockaway, OR. I remember getting ice-cream scoops there that were about the size of my head. As someone else mentioned, smoked gouda is good when you need to shake things up a bit. Nothing beats cambozola on a craker or on a baguette. NOTHING. But alas, I'm on the first diet of my life, so no cambozola for me. Moose, what exactly is it about Velvetta that you feel is "cheese-like"? Edited March 18, 2004 by J Larsen Quote
Jazzmoose Posted March 18, 2004 Report Posted March 18, 2004 Moose, what exactly is it about Velvetta that you feel is "cheese-like"? Hmm...now that you mention it... Quote
tonym Posted March 18, 2004 Report Posted March 18, 2004 Basically, I will eat any cheese. I am a sucker for French blues; the stinkier the better. I love the Welsh unpastuerised and Northern Spanish equivalents, lots of which are goats milk cheeses. In sandwiches or on a platter, the Dutch and Norwegian hard, nutty ones are perfect. We are quite lucky here as there are a few delis that specialise and a travelling vendor. One farm about 5 miles away has a herd of buffalo, so we have access to fresh Mozzarella, with all that gorgeous whey too. I worked in a decent deli once when I was at college, but you weren't allowed to 'pick'...officially! Good thread guys. Quote
catesta Posted March 18, 2004 Report Posted March 18, 2004 You guys ever have parmesan with balsamic vinegar? I thought it sounded crazy when I heard of it, but it's like a religious experience... Absolutely. A local place by my house called Franco's turned me on to the balsamic and parmesan thing. When making a salad I usually throw slices of parmesan on top, I prefer the white balsamic and of course extra virgin olive oil. Don't even get me started at that, I could take a bath in olive oil. PhillyQ, you are so right about the search for some good mozzarella being worth it. Moving from the east coast to out west we suffered for years without it, thankfully now we have some high quality Italian delis and grocers. Quote
_forumlogo.png.a607ef20a6e0c299ab2aa6443aa1f32e.png)
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.