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The Cheese thread.......
- Thread starter rhett7660
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Wonderful breakfast @Scepticalscribe. Watching and mentally shaking my head at some young people scarfing down a McDo meal in a park while I quaff a pint of Calvinus red at a table of a buvette. Thinking of a terrific wine and cheese party at my workplace for some visiting executives from my institution. Excellent gruyère, vacherin, tomme truffes (like small camembert stuffed with truffles) grapes, excellent bread, dried beef and ham, walnuts and plums.
Limburger and Red Onions on Feldcamp Pumpernickel. ALL DAY LONG. 
Now here is a nice piece on 10 essential cheeses. Can't I disagree with the list, as I have had a few of these and they were all very good! While this piece is a few years old, (they republished it on FB) it still stands up.
https://www.seriouseats.com/2015/02/cheese-expert-essential-cheeses.html
https://www.seriouseats.com/2015/02/cheese-expert-essential-cheeses.html
Limburger and Red Onions on Feldcamp Pumpernickel. ALL DAY LONG.
Limburger......Limburger......Limburger......whimper, whimper....
With red onions, and Pumpernickel bread.......ah, sigh. Whimper.
I could eat that, too, all day long. Effortlessly. Greedily. Endlessly.
I have to agree though the comments mentioned parmigiano reggiano as missing from the list. I would add Reblechon from Savoy in France as another.
And to that list, I would add both Camembert, and Roquefort, not to mention Stilton and aged Cashel Blue.
I remember reading once that a serving of cheese is an ounce, or a piece about the size of "three standard dice". And thinking,,,, well an ounce, that sounds skimpy. Yah I was going to hell in a handbasket from the very beginning.
Anyway that list is fun. I'd have to shop some of it in Ithaca probably, and some might never make to my plate. I'm nearly out of all but the early autumn bottom-line basics here at the moment (cheddar, plain goat and feta). I can always tell when I'm approaching the time to go shopping point: it's when I take a piece of a nice cheese out of the fridge meaning to cut a couple ounces off it, then look at it again and think,,,, well I only need an ounce for a serving...
I end up sometimes with a single dice-sized bit of a nice blue or havarti left in there sometimes, just so I won't be totally depressed when I've my mind set on it and discover there's none.
I take the view that there is no such thing as too much good cheese.
It is a sad and desperate day when the fridge is entirely denuded of and devoid of cheese (or else, it is the day I return home having been abroad for the previous few months).
In regards to a comment you posted in another thread about having to travel for cheese. You do know that there are cheese mongers on the web who will ship to your door? I've had some truly good cheeses shipped to me, despite being able to find others locally. If you don't want to leave the house have the goodies brought to you!
Sounds like an option for winter, that's for sure. In better weather I love doing the shopping in person. Sometimes I even get lucky closer to home than Ithaca. There are some little shops in both university towns fairly near here, Delhi and Oneonta, and they do end up with adventurous picks now and then. They don't last long so I have to remind myself to check back there often.
Yes, my cheesemonger's delivers, as well, although when I am home I prefer to shop in person.
However, when abroad, I have been known to spend some time perusing and prowling their website drooling with hopeless longing.
You could get a cheese demerit! Just for that I'm enjoying your cheese and a glass of Kirkland white.
Do enjoy your cheese and wine; alas, I shall have to replenish my supplies tomorrow.
Ha... when I was a kid reading MAD Magazine, Don Martin always used limburger cheese as his go-to bad breath gag. I've never tried it, for that reason, but your post sounds intriguing.
Actually, as with époisses and similar aromatic cheeses, in my experience, the aroma (on the nose) is a lot more potent than the taste (which is rich, and deep and sweet savoury).
Today, I bought a number of cheeses: They are Gouda Extra Mature, Goat's Gouda, Goat's Maasdammer, Gorgonzola Cremosa, Brillat Savarin, Camembert, Fourme d'Ambert, and Doruval.
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Breakfast was French bread (toasted) with Gorgonzola Cremosa, Brillat Savarin and Goat's Maasdammer.
Kenyan coffee and freshly squeezed citrus juice to accompany.
Kenyan coffee and freshly squeezed citrus juice to accompany.
A small cheeseboard adorned with Goat's Maasdammer, Brillat Savarin, oozing Camembert, and Fourme d'Ambert comprised my evening repast, along with toasted French bread.
And a classic cheese (an aromatic cheese) from Alsace - Muenster was added to my cheeseboard this evening.