What CHEESES are You Eating?
Deegreez
804 Posts
Officially f*cking with cheese on the daily b/w there are some raers out there. I need more knowledge. What are you eating?I OD'ed on this one goat cheese I was putting on everything in sight and now I am looking for that new shit.
Comments
Gorgonzola (put this inside some mini peppers and sautee/grill
Mature Cheddar (cheddere if you are latino)
Smoked Gouda (dunno what to do with this, gets stuck in yer gums)
Monterrey Jack (instant sandwich)
and there's some extra stinky Camembert sat on the counter. (on raisin bread with grape tomatoes)
F*ck a rare arti$anal, I get it from Costco by the kilo
PS: Fontina really fell off in 08.
Actually I think it tastes ok but having it come from a goat fucks with my head. Not that a goat is any worse than cow cheese but its one of those inbred dairy-comes-from-cows things.
Anyone who lives near Titan foods in Astoria, get me some Bulgarian feta. Namaste or whatever.
asiago stravecchio
parrano
primadonna
burratta with truffle oil
and also whatever my friend anne has at her little stand around the corner from me. here is her website:
www.saxelbycheese.com
Great first post dude. I had to google it.
You F*ck with the Mennonite cheeses too?
Mozarella/Parmasen for pasta related dishes, Cheddar/Edan for sandwiches,
Im the type of dude that can eat a whole block of cheese on its own, dont really need something to eat it with, Ill F*ck with all types of cheeses, matter of fact the only cheese i would not eat would is smegma.
ah yeah check this list, should give you a rough idea whats out there....
everybody say cheese
Haha. Seriously though Edan the cheese, isn't that like government issued cheese? I think they used to serve that at the VA hospital my mom was a nurse at
all about a greek salad w/ the feta.
big into the buffalo mozz salad (cheese, tomato, basil, balsamic, or variations therof). it only works when the cheese is great. sub-par cheese will destroy this salad and make it go from a 10 to a 0. also it must be served cold. (like revenge)
Can any Italians verify that Rio Claro Latina Mozz is the best there is? It's f*cking good. Almost has a shell, then dirty smoky, then juice.... man BIEL I TELL YA!
Not down under, maybe its a different style/grade.
Only one major cheese brand has it in its range here and its as expensive as all the others. I like it cause its softer than cheddar/tasty, which is probably the only two you can get from maintstream nmanufacturers, anything else you gotta go deli/indy supermarket....
ARDRAHAN!
Ardrahan is situated in Kanturk in Duhallow in Co. Cork, in the south of Ireland. Duhallow is a region reputed for its quality grass and clean environment. Ardrahan is made from pasteurised cows milk, vegetarian rennet and natural starter culture. Ardrahan is made on the farm and all the milk is produced on the farm at ardrahan.
Mary Burns(above) and her family run the farm and product the cheese. The farm is based in the lush countryside of Duhallow in north west county Cork. The Burns family entry into farmhouse cheese was accidental. It all started in the 1970's when Eugene Burns realised his family were unable to source the types of foods he wanted them to be eating. He started making yoghurt, cheese and sour cream. Twenty years later, the Burns family have perfected the farmhouse cheese and have made a family business from the product.
Mary Burns(above) and her family run the farm and product the cheese. The farm is based in the lush countryside of Duhallow in north west county Cork. The Burns family entry into farmhouse cheese was accidental. It all started in the 1970's when Eugene Burns realised his family were unable to source the types of foods he wanted them to be eating. He started making yoghurt, cheese and sour cream. Twenty years later, the Burns family have perfected the farmhouse cheese and have made a family business from the product.
SHIT IS STINKY! in a good way.
Right now I'm a little short on money that's why I only have this one in the fridge:
Half goat, half sheep. Incredibly good with a little Dijon-Mustard and honey.
I like them to be strong in taste and stinky. Best when they are made from raw milk.
Always enjoy being in France trying this unrivaled variety of cheese they even. I even try the one's that look like anything food related at all.
Last summer in Spain I ate this one:
Soft goat cheese with an edge that harmonized perfectly with fresh figs. Unfortunately nobody joined the fun and I had to eat it up all alone.
When I was in Louisiana a couple of years ago, we went to a huge bar-b-q/seafood jamboree and there was a block of cream cheese slathered in hot pepper jelly on the buffet table. It looked like crap but tasted like heaven.
I LOVE scamorza affumicata which is like provolone or mozzarella (I loathe mozzarella) in look and texture, but 100000x more delicious because it is smoked. So Good.
Cyprus Grove Humboldt Fog
This stuff is like crack. They have another one called Truffle Tremor (with truffle oil and small pieces of black truffle) that is incredible.
Dunsyre blue
Strathdon Blue
Criffel Organic
Isle of Mull cheddar
clava brie (pretty different from classic french Brie de Meaux in a good way)
Cave-aged Gruyere
Rogue Gorgonzola
Prima Donna.
Word.
And Trader Joe's has this Cheddar/Jalepeno Pub Cheese that I can't stop stuffing into my face.
I don't know what kind of cheese it was.
Cave aged Gruyere
Habanero Cheddar
5 year Cheddar
and my guilty pleasure
Fromage d'Affinois