The Cheese thread.......

[decafjava]

Hah well here in the boondocks and after a series of rainstorms that have all the creeks ready to wash out roads, I'm sticking to what's leftover in the fridge, and it probably amounts to some Vermont cheddar, plain goat cheese from a local maker, maybe some supermarket-imported havarti and that's about it. I could go for some bleu to break that up.

Those sound really good actually. You usually can't go wrong with locally produced cheese.

 

[pshufd]

Ooops. I thought that this was the chess thread.

Eating some Boursin today.

 

[decafjava]

Ooops. I thought that this was the chess thread.

Eating some Boursin today.

Du pain, du vin, du Boursin. (Some bread, some - well a lot of wine - and Boursin)

 

[JamesMike]

Du pain, du vin, du Boursin. (Some bread, some - well a lot of wine - and Boursin)

What wine did you choose?

 

[pshufd]

What wine did you choose?

I don't drink.

 

[Richard8655]

Grana Padano 16-month aged Italian and a glass of nice, dry Napa cabernet. A fine way to unwind and end the day.

 

[decafjava]

What wine did you choose?

None I had a Belgian brew "Cuvée des Trolls" well 2...

 

[Javi74]

So, it looks like there is some interest in that 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........

Spanish cheese Flor de Esgueva.

 

[Scepticalscribe]

Treated myself to some cheese today: Gorgonzola Dolcelatte; Torta de Casar; Queso de Ulloa; Serena; aged Comte.

And membrillo (quince) paste.

 

[Scepticalscribe]

Paid a visit to the cheeesemonger's today and treated myself to some Gorgonzola Cremosa, mature Cashel Blue, Camembert, Morbier, Brillat Savarin, Livarot, mature Comte, mature Gruyere, and Pecorino Romano.

 

[pshufd]

Paid a visit to the cheeesemonger's today and treated myself to some Gorgonzola Cremosa, mature Cashel Blue, Camembert, Morbier, Brillat Savarin, Livarot, mature Comte, mature Gruyere, and Pecorino Romano.

I am only familiar with four of those. But I do like them. I'm kind of a prisoner of what my wife buys when it comes to cheese.

 

[Scepticalscribe]

I am only familiar with four of those. But I do like them. I'm kind of a prisoner of what my wife buys when it comes to cheese.

Which four?

Have you any particular preferences re cheese?

 

[pshufd]

Which four?

Have you any particular preferences re cheese?

Gorgonzola, Camembert, Gruyere, Pecorino Romano. Pecorino Romano is easy as I grew up in Boston. My wife bought the others and I tried them out over the years.

I like Camembert spread on crackers.

I like Pecorino Romano on italian dishes.

Gruyere and Gorgonzola are also fine on crackers or in cooking.

 

[Homme]

For me i love all types of cheese but the ones which stand out are halloumi, feta, Colby, cheddar and other Greek Cheeses

 

[Scepticalscribe]

For me i love all types of cheese but the ones which stand out are halloumi, feta, Colby, cheddar and other Greek Cheeses

Feta is lovely ina classic Greek salad, with ripe tomatoes, olives, perhaps a little chopped onion, and drizzled in olive oil. But, that is really a summer dish.

 

[Scepticalscribe]

Treated myself to some cheese in the farmers' market today: Gorgonzola Dolcelatte, Roquefort, classic cow's milk Maasdamer, goat's Maasdamer, smoked goat Gouda, and Douruval.

 

[bradl]

Feta is lovely ina classic Greek salad, with ripe tomatoes, olives, perhaps a little chopped onion, and drizzled in olive oil. But, that is really a summer dish.

Love you but damn you. Now I’m hungry for a Greek salad and souvlaki! ??

I mean, either chicken or lamb souvlaki, with small blocks of feta, and a chopped red onion, all on a skewer…

I’m dead. ??

BL.

 

[Scepticalscribe]

Christmas cheeses - purchased yesterday - include: Gorgonzola Cremosa, Stilton, Camembert Rustique, Taleggio, very aged Comte, Vacherin Mont d'Or, and goat's Gouda.

 

[Scepticalscribe]

Paid a visit to the cheesemonger's today and came away with a veritable haul of cheese:

These included: Chaource, Sainte Maure De Touraine, Flacon de Savoie, Gorgonzola Cremosa, Bleu d'Auvergne, Boyne Valley Blue, Ossau Iratey, very aged mature Comte, Morbier, Pont L'Eveque, and Taleggio.

 

[gigatoaster]

Paid a visit to the cheesemonger's today and came away with a veritable haul of cheese:

These included: Chaource, Sainte Maure De Touraine, Flacon de Savoie, Gorgonzola Cremosa, Bleu d'Auvergne, Boyne Valley Blue, Ossau Iratey, very aged mature Comte, Morbier, Pont L'Eveque, and Taleggio.

You have excellent taste in cheese.

 

[Scepticalscribe]

You have excellent taste in cheese.

As you will, no doubt, have already noticed, the splendid cheeses of France play a large (nay, starring) role in that selection.

 

[decafjava]

So I did something a bit different this morning. I had a pear and oatmeal. I usually eat oatmeal plain, a bit of salt. If I have maple syrup or honey I will put that but it is rare. I do put Parmigiano Reggiano or Grano Padano or other grated cheese on occasion. Well as I had some Gorgonzola I tired that and it was surprisingly good though I left it in pieces as it err can't be grated and doesn't melt quickly not in oatmeal.

 

[CheesegraterMac]

i like burger cheese

i dont know what its called

but i am a cheesegrater

 

[Scepticalscribe]

On a dash to the city today, I managed to take in a visit to the cheesemonger's:

My haul of cheeses included: Bleu d'Auvergne, Gorgonzola Cremosa, Munster with cumin, Vacherin Mont d'Or, Camembert Rustique, Cremeaux de Bourgogne Affine, Ossau Iratey, and young Comte.

 

[Scepticalscribe]

A flying visit to the farmers' market last Saturday also included fleeting visist to the French bakery and the cheesemonger's: Cheese purchases included: Abondance cheese, (a rare enough find, and one which I love), Roquefort, Bleu des Causses, Munster au cumin, (Munster with caraway seeds), and seductively oozing Camembert Rustique.