Cheeses! What’s your fancy?

[Carp]

I'm surprised that The Weltman hasn't sniffed out this thread yet

[Blackmagic71]

Jarlsberg Swiss is the king of cheeses.

[BenoitOWN]

Apparently it Comte!

[Memornix]

I'm a big fan of a smoked gouda, especially an applewood smoked one. Mmmm!

+1 for smoked gouda. It is good on so many things or by itself. We frequently make grilled cheese sandwiches with it. Add some sliced tomato and whole basil leaves and you have a winner. Grilled cheese must be cut on a diagonal, that is of course unless your a commie.

[JeepDVLZ45]

I love a good strong horseradish cheddar. I like my cheese to clear my sinuses.


If you're ever in my neck of the woods, try Bimi's, go at lunch and get one of their grilled cheese sandwiches

https://www.bimischeese.com

[The Jayster]

I'm half Italian so I gotta to have Parmigiano on my pasta. As a matter of fact, it's more like I add pasta to my cheese (much like I add chili to my Tabasco). Because of the huge quantities I go through, I buy these big wedges at Costo and grate them myself.

The other staple in our house is Balderson English-style Cheddar. It is made in Ontario and is also available at Costco. I often use it to go along my breakfast or for sandwiches. The taste is so rich that while it is more expensive, I don't need to use as much so in the end it's a good bargain.

My favorite type has to be Feta. I used to go to a Greek market where they would import Feta from Greece, Turkey and Bulgaria. You could get a whole piece the size of a brick (with brine) for like $10 when you got a given variety on special. Going to that market has always been a bit of a pain, so I now settle for -you guessed it- something I can find at Costo and buy a Canadian made Feta which is very close to the imports I would previously buy. Sometimes I'll snack on Feta with olive oil, pepper and either dried oregano or fresh basil, with some bread.

Otherwise, honorable mentions would go towards: Reblochon, Stilton, Jarlsberg, Gruyère and Mozzarella fresca.

[Toestr]

What's the cheese that still has a bunch of cheese mites in it and is illegal in the US?

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[Grendel]

One would be Casu Marzu (fly larva) and another is Mimolette (mites) but there are others and essentially any cheese made out of unpasteurized milk is on the import ban list.

[cellophane]

Mimolette isn't hard to get around here (KY). Don't know if something is different about it from the 'traditional' version, but even Kroger has it.

[Magmoormaster]

Yeah I've purchased mimolette from Smith's. I do believe it's not the same as the "real" stuff that can't be imported though.

[Erase]

I just stick to aged cheddar now, easy for me to make a sandwich and works for most things.

I don't drink but used to really enjoy going winetasting to try all the different cheeses and other food Ontario has some beautiful wineries. I like cheese that has crystals in it the most. Have had cheese from Holland which makes me think of your warning not to leave any even in the garbage. Also really can't get into blue cheese tastes like Aquafresh toothpaste.

I highly suggest picking up some wine jelly from a vineyard, even better if it has a bit of red pepper/chili in it. Hard to beat on a quality cracker with different cheese.

You are as knowledgeable about cheese as you are about coffee, a connoisseur.

[BenoitOWN]

Yeah It 2 subject in foods that I am really into. I could say highly keto trained so I’m not up to
Date as I’d like in microbreweries. My town have a highly rewarded international cheese expect here Yannick Hachim and has his HQ here so he is quite here and around the world. I almost had actual course planned that got cancelled but his 2nd in charge is the one that was going to give them. So I really like to ask her what she recommends or something new came in and it so much good discoveries every time.

[BenoitOWN]

Régular cheese don’t feel the same when you compare to those highly flavorful international or local cheeses. <3

I had a Guinness flavored cheedar and you get a great enjoyment of the moment.

[Erase]

If they offer up a course again in the future, definitely try to take it. School is so dumb to me, when somebody expresses such a deep interest in a subject THAT should be what they teach a child. Keep studying and experimenting my friend, even just for your own enjoyment of both cheese and coffee.

[BenoitOWN]

I’m afraid I won’t have those course planned soon. I switch back to coffee working for a big brand coffee store to learn the management of one. I do think I can one day be serious roasting and want to be paid right now to see if I can do that. Quite the adventure doing interviews and nailed 2 offers on 2 résume sent.

[Erase]

Hey man, this is incredible, stay focused and you will get it. I saw you post many bags of beans, even just the labels were very appealing. If I could still drink coffee I would definitely buy some from you. You guys did end up sending me on a venture to try to find a coffee cake, the one i got was a "chocolate coffee cake" but it was faking, just a really plain chocolate cake and I was ok with that, haven't had cake in a few years.

[BenoitOWN]

Erase try adding espresso coffee ground in your brownies or try a tiramisu(cheese and coffee dessert!)

[Siress]

The oldest, sharpest white cheddar I can get. My standard grocery store run involves stocking up on Cabot Extra Sharp White Cheddar Cheese slices. It's stable for a long time and I don't like grocery shopping, so I'll order about 12 packs when we start running low.

[Grendel]

Our regular go to cheddar is Cabot Extra Sharps or Seriously Sharp. As a side note the color of the cheddar has no baring on taste as it is a food vegetable coloring added that imparts no taste to fool people who think orange colored is better into buying the cheese. For grocery store bought cheese Cabot is by far the best we have found.

[BenoitOWN]

Switzerland arrived this morning!
Brie d’affinois w/truffle
kaltback raclette
Kaltback truffle
vacherin mont-d’or
Many more :3

exciting day after a week of delay! Can’t wait to go through the order.

oh and I did a small donation for this past weekend to Yannick for 24h of ski for children and won one of his book related to cheese and how to present them.

[cellophane]

How did I miss this?! Cheese is one of my favorite foods ever! It also reminds me that I owe my local cheese monger an email 🤦♂️

In general I like old, hard cheeses. 24-36 month cheddar might be one of the greatest things ever created. It also costs more than paintball ($45-$50/pound on the mid-range.)

Some favorites (off the top of my head):

• Street Ched (12-nMonth old cheddar; the 28 month is amazeballs)
• Ewephoria (sheep milk gouda; one of my favorites, especially for just eating)
• Compte (older = better)
• Parmigiana Reggiano (i mean really- one of the greatest cheeses ever created)
• Gorgonzola / Blue Cheese (not hard and aged, but so tasty)
• Sap Sago - great grated over pasta. Imagine Swiss & Parmesan had a love child. Smells like feet, but tastes delicious.
• Podda Classico - amazing. Too bad I can't find it anywhere locally =(

There are others, but I usually just ask what is good and go with what my local cheese guy hands me. Shameless plug for my local guy: https://harveyscheese.com/ (I have nothing to do with them, other than being a frequent patron)

[BenoitOWN]

Here one of my specialty counter.

[The Weltman]

I'm surprised that The Weltman hasn't sniffed out this thread yet

you’ve got your stilton, muenster, gruyere, guda and cheddar only if it’s at least eight years old.
off the top of my head.