The cheese thread!

[Japher]

head

[Sikander]

Originally posted by Imran Siddiqui


Ditto.

I enjoy Stilton Cheese, though

Stilton?

Yes Sir!

[Sikander]

Originally posted by GePap
I like my cheeses creamy and fattening- brie, camembert, St. Andre.....on warm toasted bread, ir with tomatoes as a sandwich.... heaven.

It's a bit runny.

[Sikander]

Originally posted by MosesPresley


That's excellent with Boones Farm Strawberry Hill.

Moses found his thrill on Strawberry Hill.

[Sikander]

Originally posted by ajbera
Camembert on baguettes... mmmm...

There's a wonderful woman on Prince Edward Island, the Gouda Lady, who makes Gouda cheese all the live long day, and they're awesome. Aged gouda is excellent, hard and crumbly, and super sharp.

My friend tells me there is 20-year aged cheddar available, as hard and sharp as aged parmesan. Expensive, though, but probably well worth it.

Cheese, fruit, bread, chocolate, and a fine wine... nothing like it.

I had some really good camambert the other day on a baguette. Delicious.

[Solly]

Brie

[Dinner]

Originally posted by molly bloom
Cashel Blue and Orkney Grimbister and Jindi Brie.

I've never heard of any of those. How does Jundi Brie differ from regular bree?

[Dinner]

Re: Re: The cheese thread!

Originally posted by Gangerolf
There's no fish milk in it as far as I know. But who knows...
Try making a geitost/raspberry jam sandwich

Who knows? Maybe the farmer dried fishin the same room he made cheese in.

[molly bloom]

Originally posted by Oerdin


I've never heard of any of those. How does Jundi Brie differ from regular bree?

Jindi Brie is Australian, from Victoria:

Jindi Brie

Description:

It has a round shape with smooth, velvety, white penicillin rind. This cheese is produced by George Ronalds and his team who concentrate on Camembert and Brie-style cheeses. It has a rich and buttery texture and a sweet taste. The flavor of the cheese has a hint of mushrooms. The period of maturing takes four to five weeks. Other cheeses connected with the name of George Ronalds include Jindi Camembert and triple cream cheese.

And yes, from the Dairy State, it's true:

OFFICIALLY THE WORLD'S BEST CHEESE

http://www.jindi.com.au/Default.htm

[LDiCesare]

I love Brie, and even like Brie noir. Tthat's old brie, old like let it become yellow-black. I doubt you'd find it anywhere except in Brie proper, where even the merchants I buy it from asked me if I was sure the first time I purchased some, usually only the oldest briards eat the thing, it being quite strong. Anyway, the best French bries are Meaux (if thoroughly yellow inside) and Nangis. Melun comes after.
Piccorino (though my grandmother said pecorin') is a nice cheese too and Reblochon is excellent too.
I also like Roquefort.
If you like cheese with little fat, la cancoillotte is a good, almost liquid, cheese.
As for basque cheese, you may want to know it's traditionally eaten with cherry marmelade (confiture de cerise).

[Last Conformist]

Brie

Feta

[Boris Godunov]

Originally posted by Sikander
It's a bit runny.

I don't care how ****ing runny it is. Hand it over with all speed.

Venezuelan Beaver Cheese?

[chequita guevara]

They sell limburger at my local supermarket.