CHEESE THREAD!

Post by **Avatar** » Thu May 02, 2013 5:36 am

This is better than Dubliner.

It also has little salt crystals in it.

Another good one is Old Amsterdam, but this Colliers really is the best so far.

--A

YouTube · Post by **Menolly** » Thu May 02, 2013 5:48 am

How long is it aged, Av?

My favorite is Black Diamond Platinum Reserve extra sharp white cheddar, which is aged four years. But I have not had neither the Dubliner Jenn mentioned nor the Colliers or Old Amsterdam.

Post by **Cameraman Jenn** » Fri May 03, 2013 6:13 am

I'm a total cheese snob and I recently learned that there are people who don't understand the distinction. Having your Dubliner replaced with "Our Family" low end brand orange dyed sharp cheddar, having your emmenthal replaced with kraft swiss slices of cheese food and your cambozola replaced with the base level brie is traumatic and it's shocking to me that a person's taste buds could be so dull that they would not know the difference to the point of getting angry when the distinction/price diff was pointed out. Seriously?

Post by **Avatar** » Mon May 06, 2013 4:48 am

Menolly wrote:How long is it aged, Av?

Only 16 months apparently. But then, it doesn't claim to be a mature cheddar, just a powerful one.

--A

Post by **Cameraman Jenn** » Tue May 07, 2013 3:25 am

Try to find the Dubliner, Menolly. The Diamond will taste bland in comparison. I'll try to see if the colliers is available. I am headed to SF at the end of this week and they do have a huge store dedicated to what? Cheese. aisles and aisles of cheese baby. It's mecca.

Post by **peter** » Thu Jun 06, 2013 4:51 pm

The 'Cornish cruncher' from M&S that stonemaybe mentions is definitely one of the best chedders I have ever eaten. The Cornish Blue that won 'best cheese in the world' award a year ot two ago is however not to my taste. For the bold taster the Stinking Bishop will hit the spot and if eaten with the fingers the aroma will linger for days on end. But at the end of the day a good Stilton from the UK, a good Roqefort from France, a good Saint Julien to wash them down - whats not to like.

Post by **High Lord Tolkien** » Fri Jun 07, 2013 12:36 am

I've fallen in love with Havarti.

YouTube · Post by **Menolly** » Fri Jun 07, 2013 2:24 am

I really like a good havarti with dill on occasion.

Post by **Orlion** » Fri Jun 07, 2013 3:28 am

Both types of Havarti (I prefer the type with dill) go great with slices of apple or in a tuna fish sandwich... or any sandwich for that matter... and crackers...

Post by **Orlion** » Sat Jun 08, 2013 4:14 am

Oh, and I've decided to try my hand at making cheeses. Mwahaha!

YouTube · Post by **Menolly** » Sat Jun 08, 2013 4:43 am

If I try, it would be with fresh mozzarella, using the whey to make ricotta...

www.thefamilyhomestead.com/mozzarella.htm

Post by **Orlion** » Sat Jun 08, 2013 2:44 pm

Right now, I'm starting with a simple cuajada (called other things in India and the US where Hispanic food isn't hip enough for the natural food crowd

)

It turned out pretty good. Not the best I've had, but better then the more expensive stuff I've been able to find in Hispanic markets. I'll be making some more and using some of the whey to make ketchup.

Post by **Savor Dam** » Sun Jun 09, 2013 4:43 am

Posted at Menolly's suggestion after a FB friend of mine whom she also knows shared this:

Sweet dreams are made of cheese
Who am I to diss a Brie?
I Cheddar the world
And the Feta cheese
Everybody's looking for Stilton...

Sorry, Annie!

YouTube · Post by **Menolly** » Sun Jun 09, 2013 4:53 am

I had hoped you would post the image. Since I'm not friends on FB with your friend, I was unable to find the image she shared, but I found another.

Post by **Savor Dam** » Sun Jun 09, 2013 5:37 am

I have absolutely no idea what the image posted communicates that the words I posted does not, but (as Dam-et would say) Whatever....

Post by **StevieG** » Tue Jun 11, 2013 2:05 am

I love thee! But at 35% fat and $60/kg, it's a rare treat!

Post by **JIkj fjds j** » Fri Aug 28, 2015 11:58 pm

For breakfast I opened a packet of brioche buns, with Leerdammer.
I've been unable to stop eating them all day ... and have added them to tomorrow's shopping list.

Post by **JIkj fjds j** » Fri May 06, 2016 7:19 pm

It's been very warm the past two days and I had planned to make leek&potato soup. Instead, I had a late tea consisting of edam & applewood cheese, fresh crusty bread, slices of juicy apple and, caramelized onion chutney with pickles.

YouTube · Post by **Menolly** » Sat May 07, 2016 10:01 pm

Ooo, that sounds good...

Post by **Avatar** » Mon May 09, 2016 5:19 am

That's a ploughmans.

--A

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CHEESE THREAD!