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+--- Thread: Fromage thread (/showthread.php?tid=13321)
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Fromage thread - matter11 - 06-20-2012
We've had cheese discussions before and I believe more than one of you are in america's dairy land so I'm looking for suggestions.
I tend to like more basic and hard cheeses such as
jarlsberg or any other swiss (favorite)
harvarti
cheddar (sharper the better)
gruyere
muenster (not hard)
parmesan (as an accent or ingredient)
I tend to stay away from buttery cheeses like brie and any blue cheese.
I'm quite frankly not too adventurous with cheeses but if you have recommendations similar to my preferred brands/types please suggest.
Re: Fromage thread - Didzo - 06-20-2012
American cheese is the only cheese I'll eat because it's made with real dairy product unlike all those other fake cheeses.
Re: Fromage thread - [SiN] Merc - 06-20-2012
Smoked Gouda is fantastic on cheeseburgers.
Re: Fromage thread - kaese - 06-20-2012
I only have Wisconsin cheese recommendations for you. Getting your hands on them will be difficult I think but if you happen to stumble upon any of these in stores, they are worth the purchase.
For cheddar, the sharper the better eh? Try Hook's 10 year sharp cheddar (they also have a 12 year but I've never tried it). Any of Hook's sharp cheddar cheese should be good though. They have a stand at the local farmer's market and I got to try almost all their cheeses; most were delicious.
My favorite cheese company is not Hook's, it's Carr Valley. I've tried their 10 year cheddar and it was a bit too salty for my tastes. My mom's rec would most likely be their raclette. Sharp, hard cheese, and nutty.
They also have havarti, gruyere, muenster, swiss, parmesan, etc etc but I've never tried any of them. My favorite Carr Valley cheese at the moment is a winter seasonal one, so it is of no help to you (I can't even purchase it at the moment lol).
Another cheese company to consider is Roth Käse.
You seem to like sharper hard cheeses so I will recommend trying gouda. I love gouda.
Re: Fromage thread - Didzo - 06-20-2012
I'll have to third the recommendation on gouda. It's delicious.
Re: Fromage thread - Surf314 - 06-20-2012
Omelette au fromage, Omelette au fromage, Omelette au fromage, Omelette au fromage
Re: Fromage thread - CaffeinePowered - 06-20-2012
(06-20-2012, 03:03 AM)Didzo link Wrote: I'll have to third the recommendation on gouda. It's delicious.
4th'd
Also provolone goes good on almost any sandwich or burger
Re: Fromage thread - HeK - 06-20-2012
Hook's cheeses are fantastic, I think I may even like their blue over Roquefort.
Re: Fromage thread - Luinbariel - 06-20-2012
(06-20-2012, 08:56 AM)HeK link Wrote: Hook's cheeses are fantastic, I think I may even like their blue over Roquefort.
Seconded. Their blue was much nicer and less "HOLY FUCK WHAT IS THAT" than their roquefort.
I really like a sharp cheddar, especially a white cheddar, but I'm not fussy about what's what. I'll eat any of it, especially shredded over pasta. OM NOM NOM.
Re: Fromage thread - Mission Difficult - 06-20-2012
I'm a fan of manchego (aged at least a year) on burgers, gorgonzola on pasta. With crackers I'll take caciotta al tartufo or a variant of it.
Re: Fromage thread - ZargonX - 06-20-2012
How have we gone this long without a cheese thread? I suddenly feel like all our time here before this has been wasted.
Re: Fromage thread - Eightball - 06-20-2012
Hmm. I just picked up about 5-6 different types at a Brennan's a few days ago. Most of them are gifts (true WI cheese, after all) for my girlfriend's family, but there's one I'm really tempted to steal for myself. It's called "Abergele", and it's meant to be something like a Fontina, which I've got a big weak spot for. I've also been trying to find a good hard cheese to use in pasta, since the Parmigiano I get at the Whole Foods across the street is pricier in weight than cocaine (not really).
Oh, and I'll backup the Gouda and aged cheddars. 10-year's a bit much for me, 3-year would be my favorite.
NINJA EDIT: If you guys want to know what real WI cheese is like, the staples would be: Aged Cheddar, Baby Swiss, and Brick cheese. I really wanted to get some brick but due to its soft nature I'm not sure if it'd be okay to bring in an airplane. Also, try cranberry cheddar.
Re: Fromage thread - A. Crow - 06-20-2012
...cheese eating surrender monkeys
Re: Fromage thread - Greatbacon - 06-20-2012
Get some pepper jack if you haven't tried some already. It's just Montery-Jack with peppers in it but it's awesome.
Re: Fromage thread - Dtrain323i - 06-20-2012
I don't actually like cheese.
Re: Fromage thread - Luinbariel - 06-20-2012
(06-20-2012, 01:46 PM)Dtrain323i link Wrote: I don't actually like cheese.
GET THE FUCK OUT
Re: Fromage thread - Azure_Angel - 06-20-2012
I'm not well versed on cheeses, but I'm always a sucker for fresh mozzarella. Squeaky cheese is also delicious.
Re: Fromage thread - Versus - 06-20-2012
(06-20-2012, 01:52 PM)Luinbariel link Wrote: [quote author=Dtrain323i link=topic=6394.msg247859#msg247859 date=1340218008]
I don't actually like cheese.
GET THE FUCK OUT
[/quote]
Re: Fromage thread - kaese - 06-20-2012
(06-20-2012, 01:23 PM)Greatbacon link Wrote: Get some pepper habanero jack if you haven't tried some already. A harder and hotter cheese than pepper jack.
Re: Fromage thread - Hobospartan - 06-20-2012
(06-20-2012, 03:31 PM)versus link Wrote: [quote author=Luinbariel link=topic=6394.msg247860#msg247860 date=1340218378]
[quote author=Dtrain323i link=topic=6394.msg247859#msg247859 date=1340218008]
I don't actually like cheese.
GET THE FUCK OUT
[/quote]
[/quote]
I'm a huge swiss fan. That mozzarella, American and pepper jack are my favorites.