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The Cheese thread.......

Zenithal said:
I've also posted about it countless times and have made my own. The cheese in question was cheddar, which makes little sense to consume with something sweet. Coincidentally, there's a large chunk of Manchego in the refrigerator.
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Depends on the cheddar; some of the very best of the cheddars can be tart and sharp and savoury; in that case, I find that membrillo will often go very well with such a cheese.
 
Amazon killed my cheese. The ice packs failed I guess.
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steve knight said:
Amazon killed my cheese. The ice packs failed I guess.
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uh-oh... I didn't even know they sold cheese past those processed cheese dips sold in jars.

Maybe the stuff got hung up in a shipping hub over bad weather, and the delay was longer than their algorithms had predicted. I sure hope they make it right for you.
 
LizKat said:
uh-oh... I didn't even know they sold cheese past those processed cheese dips sold in jars.

Maybe the stuff got hung up in a shipping hub over bad weather, and the delay was longer than their algorithms had predicted. I sure hope they make it right for you.
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it was only two days and it was in a thick foam cooler with ice packs but it got toasted. I have gotten it before and it was fine. but it was pretty hot when it came. No I could not eat it no matter what my body does not like melted or even warm cheese where the oil comes out. they gave me a refund.
 
steve knight said:
it was only two days and it was in a thick foam cooler with ice packs but it got toasted. I have gotten it before and it was fine. but it was pretty hot when it came. No I could not eat it no matter what my body does not like melted or even warm cheese where the oil comes out. they gave me a refund.
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Commiserations.

It is a bit of a bummer when something so eagerly anticipated arrives in such a state.

Fortunately, you received a refund (I assume rapidly).

Have you ever tried ordering cheese from a specialist cheesemonger's?

I have - and it was couriered within a day (properly packed) to me; yes, this is an occasional treat, for cheeses I cannot obtain elsewhere, and only indulged in when I am in serious funds.
 
The cheese here in Greece SUCKS! The Greek cheeses are great (feta!!!), but if I want other cheeses, like offered in the States, its just not available. Its either gouda, a yellow cheddar, blue cheese, and thats pretty much it. I live in a town with 35k people, so the variety might not be the same like it would be in Athens.
 
Treated myself to some cheese shopping:

My purchases included: Stilton, Gorgonzola Cremosa, Parmiagano Reggiano, Morbier, Reblochon Fermier, Brie de Beaux, Tomme Jouvray, Brillat Savarin, and a splendidly ripe Pont-l'Évêque.
 
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rhett7660 said:
So, it looks like there is some interest in that he east coast.wonderful thing we call cheese. So, having said that, here is the MacRumors official cheese thread.

I would have to say some of my favorite styles of cheese are; Brea, Blue, and of course extra sharp cheddar! Not to be outdone, but I also really like some goat cheeses that we have picked up over the years.

Of course one cannot just have cheese alone, so if you have any pairings, whether it is with a good wine or beer! Please post those also........
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I like steamed cheeseburgers (some use different styles of cheddar) but only found on the east coast.
 
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JagdTiger said:
I like steamed cheeseburgers (some use different styles of cheddar) but only found on the east coast.
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I love steamed cheeseburgers! Especially when they cook them a little extra longer and you get the edges somewhat crispy. Good stuff. We do this at home now... For me, extra sharp cheese is my favorite on burgers, or swiss cheese.
 
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Tnuva sheep feta. I tried this out in store a year ago and was 50/50 on it. Picked it up the last time I was at the store that carried it. I don't like mixing melon with cheese, but this was alright with watermelon. Actually, it's alright by the small chunk plopped into one's mouth.
 
Scepticalscribe said:
Treated myself to some cheese shopping:

My purchases included: Stilton, Gorgonzola Cremosa, Parmiagano Reggiano, Morbier, Reblochon Fermier, Brie de Beaux, Tomme Jouvray, Brillat Savarin, and a splendidly ripe Pont-l'Évêque.
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What storage methods do you use for your cheese?
 
steve knight said:
Amazon killed my cheese. The ice packs failed I guess.
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Oh that sucks!

I have been really digging blue cheeses lately and I found a rather strong and some what pungent smelling one, my wifes words not mine. I can't remember the name of it, but man was it good! I still have some and will post the name shortly.
 
Danish blue is fairly strong for me. I've never been a huge fan of blue cheese, though. I'm sure there are stronger. I'll let the resident mouse touch upon that.
 
Zenithal said:
Danish blue is fairly strong for me. I've never been a huge fan of blue cheese, though. I'm sure there are stronger. I'll let the resident mouse touch upon that.
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But "Danish Blue" is by no means the best or most representative of a good blue cheese.

For a mild, sweetish, creamy blue, there is Gorgonzola Cremosa; Stilton in season is superb, a mix of slight toffee, a wonderful mouthfeel, acidic, sharp and creamy all at once; aged Cashel Blue likewise.

Bleu d'Auvergne (and St Agur) are two beautifully balanced French blues, while Roquefort - while sometimes brilliant- can be a bit sharp.

I've had a blue Gouda which was lovely, and a blue goat's cheese which was mild yet piquant.
 
Bought Gorgonzola Cremosa, Taleggio, Roquefort, semi-cured Manchebo, mature Gouda, some goat's Gouda, Brie, and fresh Ricotta in the market.
 
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Zenithal said:
Can't sleep. Quick snack of crisp bread, spread soft goat's cheese and a few thin sliced of smoked pork fat.
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Sounds very tasty.

Last night, I treated myself to Pont l'Évêque cheese with rye bread and some very finely diced shallot. Served with dark beer, it was delicious.
 
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