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let's talk cheese

lostmind said:
Errr and the parm in a bottle in your cupboard isn't really cheese either!
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Actually, it is real cheese with only preservative and anti-caking ingredients. No fillers, so not too bad.

prod_Parm.jpg


http://www.kraftfoods.com/kf/Products/ProductInfoDisplay.htm?SiteId=1&Product=2100061531
 
I'm a huge fan of cheese.

Top 3

Blue Cheese/Gorgonzola
Aged Swiss
Feta

I always try new cheeses but those are the cheeses that are constants.
 
QuadShotz said:
Actually, it is real cheese with only preservative and anti-caking ingredients. No fillers, so not too bad.
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Well, if it's spelled parmesan, it's an imitation of Parmigiano-Reggiano, so it's fake ;). Plus, preservatives like that, yuck. Oh, and it's pasteurized. Yeah, that's pretty fake stuff there.
 
GrumpyBear said:
i love cheese, but never was able to develop a taste for the blues... i like most others tho, and i grew up on feta (the real stuff, from sheeps milk) i'm fairly certain i've heard something about cheese literally being addictive
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I also had a problem with Blues until someone stuffed an olive with it and put it in a martini!
Amazing!!!!!!!!!!
 
lostmind said:
Chilehunter - that's a lot of cheese there :)

Besides just how each cheese tastes, let us know how many notches you have to loosen your belt by :)
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:lol: I dont eat blocks of cheese every meal everyday :shocked:
I just bought alot & will eat them over next month or two.

I had the frico smoked gouda & I'd say the kings choice smoked gouda tastes much better.
 
Try smoked Gouda melted on a burger with BBQ sauce.
 
thehotpepper.com said:
Try smoked Gouda melted on a burger with BBQ sauce.
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Love Goat’s Milk Gouda has a lovely Satiny texture and tangy flavor damn nice cheese and fantastic with biscuits and a little salsa on the side :)
 
chuk hell said:
That's really good cheese.

The aging process causes little calcium crystals to form giving it a "crunchy" texture. One of our favorites!
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thats good to hear its really good.
I cant wait until I try these, I wonder what to eat with'em to accent their flavors.
rembrandt, extra aged gouda
da vinci, mediterranean style



thehotpepper.com said:
Try smoked Gouda melted on a burger with BBQ sauce.
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that sounds good, a nice burger with lettuce,onions,tomatoes,jamacian hot choclates,bacon,BBQ sauce, & smoked gouda.
actually it sounds damn good :drooling:
 
Founds this the other day.
It's a hab/jala mix of pepperjack cheese which is kinda unusual IMHO.

jala-hab-cheese-2.jpg


jala-hab-cheese.jpg


Isn't bad for the price, but I like the Sonoma Habanero Jack much better. It's very "creamy" tasting..not very peppery though.

-QS
 
Oh don't get me started on cheese!

I grew up on a farm, then my old man was the laboratory manager for a cheese factory - we used to go through a 20lb block of cheddar each week.

NZ cheese is world class. There was as story recently about the cast and crew of Scrubs ordering NZ cheese - and we make some amazing blues, camembert's and anything else.

Lots of niche cheese makers in NZ.

Cheese is a great plate for tasting hot sauces, its my preferred method of eating a new hotsauce is to spread it on a piece of cheese.
 
I am looking to start making my own cheese soon and i will post results... I am on an Aussie beer forum which i know a few of the other aussies in here are also on, and it has a great cheese thread with heaps of tips on making your own. So i'm going to get excited and start doing it.....:onfire:
 
Brokensea said:
Cheese is a great plate for tasting hot sauces, its my preferred method of eating a new hotsauce is to spread it on a piece of cheese.
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Hmmm....excellent idea. I usually use cottage cheese for that, but i'll give it a try this way instead.
 
Armadillo said:
This one's a "Tete de Moine", a monks head from Swiotzerland. That girolle called device scratches little flowers of cheese off the loaf. That increases the surface and delivers the flavor.

Lovely!
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Very cool!

I actually use a vegetable peeler to do that with some of my stuff, esp. the Cojita since it's dang hard to slice thin otherwise and I don't always want it grated.
 
armadillo - that's cool, the picture, I never thought of doing very thin slices/flakes of cheese to increase the surface area that inturn would give more flavor.
 
chilehunter said:
armadillo - that's cool, the picture, I never thought of doing very thin slices/flakes of cheese to increase the surface area that inturn would give more flavor.
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It works. But once scratched you have to eat those "flowers" soon. Because of the big surface they easily turn over.
 
I smoke my peppers, dry them, powder them and then add them to various cheeses and smoke the cheese with hickory. Very flavorful, freezes for almost a year.
 
well, my interest in cheese is not big but I do love blue cheese. some say it's kind of odd that I like blue cheese even if I don't eat cheese that often.
cheddar is good too, love to have on crackers with some vegetables.
anyone know a good cheese that I perhaps might like which is not too expensive?
 
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