Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
The Cheese thread.......
- Thread starter rhett7660
- Start date
- Sort by reaction score
Their distribution seems be limited and based mostly on mail order and online.
Last edited:
Red Windsor and Green Derby. Delicious and so festive. Definite buys for Christmas this year. Saw this at a restaurant earlier this week while dining with a client of ours. Wasn't going toward our table but I asked the waiter discreetly. Took me a few days to track down. They're quite delightful. I'm now on the lookout for a Irish Porter Cheddar made by one or two distinct cheese-makers out of Ireland. This is going to be tough to find and my cheese monger has never heard of it. It's marbled in the style of the aforementioned two, but with a darker vein/marble pattern.
The more I think about it, the more it seems I have seen it but don't recall.
Have any of my fellow cheese aficionados come across an amazing Spanish cheese called Torta del Casar?
This is a delight reserved for hardcore cheese fanatics......
This is a delight reserved for hardcore cheese fanatics......
Nobody has yet mentioned Gran Padano - a cheese not unlike Parmigiana Reggiano, (parmesan).
Hmm of the three you just mentioned I only know is Grano Padano - an excellent cheese and one I like to change up for Parmigiana Reggiano. Must try the others - especially the Spanish one as I really like Manchego which reminds me a bit of Kasseri.
Going on the list. Can you give possible a comparison?
Oh, well, actually, I keep a block of this in the fridge on a regular basis. I make a pizza with fresh basil pesto, roasted mushrooms, toasted pine nuts, and plenty of Grana Padano.
[doublepost=1508029262][/doublepost]
Interesting, I'll have to look for some, what's it like?
It is a sheep's milk cheese not unlike the Munster, Pont l'Eveque, Livarot family - a seriously seductive cheese; the rennet used to make it is a specific thistle rennet, (unlike most other cheese), while the texture of the cheese (at its best) is creamy and the favour quite wonderful.
Oh, I'm quite partial to Pont l'Évêque. I'll definitely have to keep an eye out.
It s not widely available and is not made in large quantities; my cheesemonger rarely stocks it, but I went through a phase where I found myself almost addicted to it.
Hm, yes, I sometimes go through monomaniacal phases with food, making the same thing over and over, tweaking, perfecting, etc.
And, yeah, sometimes I'll buy the same damn cheese over and over and over, when it's good and in stock....why not?
Actually, I went thorough a phase where - this is an unusual cheese but it hit a certain - almost umami - and almost paradoxical - 'sweet spot' - a combination of slightly sweet, yet bitter (the flavour imparted by those thistle flowers and rennet), very creamy, - I was one of the very few customers in the shop who adored that cheese, and devoured it in considerable quantities.
Limburger on seeded light rye crisp. Nothing else even comes close. 
Limburger on seeded light rye crisp. Nothing else even comes close.
The oozing, mature version of Limburger? Yum.
Nibbling on a few pieces of Grana Padano....with a glass or two of wine.
Last night, thoroughly enjoyed Parmesan (parmigiana reggiano) with some wine - an excellent Riesling and an extremely good Pinot Blanc - from Alsace. Very tasty.
Today, found the cheese section of the fridge in the place where I do my weekly wine (and cheese shopping) when abroad - sadly depleted.
They assured me that this deficiency will be remedied by next week.
They assured me that this deficiency will be remedied by next week.
Can you imagine?
No Parmigano Reggiano (that is, parmesan) available today: Happily, my fridge still plays host to a few sealed wedges......
No Parmigano Reggiano (that is, parmesan) available today: Happily, my fridge still plays host to a few sealed wedges......
Hold on to those tightly. Gold may be more valuable, but have you ever tried grating bullion into your food?
I'm laughing, reading this.
Can you imagine my profligacy last night?
We (that is, myself, and a colleague whom I like and respect) and I devoured a full wedge of Parmigiana Reggiano (parmesan) - plus some salami - and an insane amount of - er - what we call crisps and Our Transatlantic Cousins describe as 'chips' - over two bottles of excellent Alsatian wine (both supplied by me, as was the cheese).
The store in question has assured me (most earnestly) that this deficiency (I asked twice today - a signal of my stunned distress at beholding the diminished state of the contents of the aforementioned fridge) will be remedied over the coming week.
The only hard cheese visible in the fridge was Pecorino - not - by any means - it must be admitted - my favourite.
Give me Parmigiana Reggiano (parmesan) or Gran Pardano any day; or a decent aged Gouda, or Emmenthaler. Nor, will I disdain a civilised Edam, a cheese described by some as Edamer.
Last edited:
A little profligacy here or there can really take the edge off. That sounds like a fabulous way to relax heading into a day off.