OT: Great Cheeses of the World

[North Buffalo]

Rochefort Blue or any stinky Blue cheese... common I'm a Buffalonian at heart.    

 

Agree on Havarti Dill

NY Sharp

 

My special needs son lives on Colby Jack

 

I love feta on salads

Muenster on crackers

 

Fresh Mozzarella and Tomatoes

 

Block freshly shaved Parmesan on sauce

 

Provolone on steak and cheese is a must

[drnkirishone]

bah buncha fancy folks up in here. give me a good cheddar the sharper the better

[shrader]

Smell, if you're listening, liger hasn't posted yet, so I don't have to start reading a certain teenager's blog yet.

[Eleven]

Very close to my list.

 

Smoked gouda

Havarti dill

Munster (is this the first love for munster?)

Swiss

Colby

 

Extra sharp cheddar is just a given.

 

I like my Havarti without dill.

 

Munster is an interesting situation for me.  I think I was overfed it as a youth.  My mother didn't want to put processed cheese on our sandwiches, and Munster was the cheap deli-sliced alternative, so I think we had that basically daily.

[That Aud Smell]

Smell, if you're listening, liger hasn't posted yet, so I don't have to start reading a certain teenager's blog yet.

 

Hahaha.

 

... What?

[shrader]

Hahaha.

 

... What?

 

Did you miss my response to you yesterday about reading Kelly's daughter's blog that was the inspiration for this thread?

Edited September 27, 2017 by shrader

[sabills]

We are vacationing at Chautauqua Lake starting Thursday.  One of the places we are visiting is https://www.reveriecreamery.com/

 

They have alot more than their locally made stuff though.  Cheeses from all over the world.  I get lost in their shop.  Everything from locally made colby and cheddar to some of the ripest, stinkiest stuff France can produce.  My wife says it smells like feet.  I say it smells like money.  JUST TAKE MY MONEY!!!!

 

Last Summer I dropped $100 in there.  The wife was not amused.  She also forbade me near her until the effects subsided.

 

Trench foot isn't far from accurate.  I do recall reading somewhere that alot of the bacteria used to make cheese is also found in our feet.

 

 

THIS IS THE PLACE I WAS TALKING ABOUT. That Tom, is amazing. I would drop a hundo there and not blink.

[MattPie]

I stopped at Aldi last night to pick up some bread (already had milk and eggs, natch), and ended up with sliced gouda, havarti, and muenster. Smurf you guys for putting this in my head. And smurf you too that I want Five Guys after the burger discussion.

[darksabre]

I stopped at Aldi last night to pick up some bread (already had milk and eggs, natch), and ended up with sliced gouda, havarti, and muenster. Smurf you guys for putting this in my head. And smurf you too that I want Five Guys after the burger discussion.

:w00t: 

 

I'm gettin me some gat damn cheese tonight. 

[Sabres Fan in NS]

Wegmans has a cheese cave.

 

Asiago is great. I love a good dry asiago.

 

Asiago is my favourite.

 

All soft cheeses are  :sick:

 

And I don't think that the chz in our sweetie mod stands for cheese.  I really don't.

[MattPie]

Asiago is my favourite.

 

All soft cheeses are  :sick:

 

And I don't think that the chz in our sweetie mod stands for cheese.  I really don't.

 

I believe it originates from:

[That Aud Smell]

Did you miss my response to you yesterday about reading Kelly's daughter's blog that was the inspiration for this thread?

Do recall that, of course.

 

Wasn’t sure what the connection was to cheese.

[Weave]

THIS IS THE PLACE I WAS TALKING ABOUT. That Tom, is ###### amazing. I would drop a hundo there and not blink.

Their stuff is delicious, and the stuff they are importing is amazing as well.

[sabills]

Their stuff is delicious, and the stuff they are importing is amazing as well.

Haven't made it out there yet, but I'd love to. Hopefully this fall, sometime.

[MattPie]

Can we change the name of Alamo mode at the end of a game up by one to Roquefort?

[North Buffalo]

And if Gorges is on ice at the time its Gorgonzola,

[Mustache of God]

Jo beat me to it, but smoked gouda is probably my favorite anytime cheese.  Excellent on a sandwich or for snacking.

 

Muenster is another favorite sandwich cheese, and yeah, provolone, too.

 

But man, if we're talking about the kind of cheese you'd put on a cheese board, we're going next level.

 

Too many that I've enjoyed and not remembered their names, but Humboldt Fog and Gjetost are standouts.  And anything port wine.  I dig most any cheese that isn't Swiss or stinky/moldy.

 

Humboldt Fog is so amazing. Anything stinky is. I love a good Tallegio, Roqueforts, creamy sheeps milk cheeses. Mmmmm...Has baked brie been mentioned? I hate when I go somewhere with baked brie because it's too easy to ingest in excess of 3k cheese calories.

 

 

The only cheeses I don't like by themselves that I'm aware of are Ricotta ( i agree, it's vile) and Feta, although both have acceptable applications, there is a time and place for everything, I suppose, but I wouldn't be caught dead eating those by themselves.

[darksabre]

Tonight's cheese, since it's game night, will be Yancey's Fancy Buffalo Wing Cheddar paired with Genesee Oktoberfest. 

[Weave]

Tonight's cheese, since it's game night, will be Yancey's Fancy Buffalo Wing Cheddar paired with Genesee Oktoberfest. 

 

If you are gonna Yancy's Fancy, you should be eating their Bergenost.  Much more interesting than their flavored cheeses.

[darksabre]

If you are gonna Yancy's Fancy, you should be eating their Bergenost. Much more interesting than their flavored cheeses.

You are probably right, but I was in the mood for something spicy tonight so...

[mjd1001]

Gouda is my favorite.

 

Various Cheddar cheeses are second only to Gouda, but I have them more often.

 

Gorgonzola.  Its a better version of Blue Cheese to me, and the most fun of all cheeses to say its name.

[DarthEbriate]

Tonight's cheese, since it's game night, will be Yancey's Fancy Buffalo Wing Cheddar paired with Genesee Oktoberfest. 

Nothing fancy tonight (it's preseason) and no special trip to the better grocer for cheese selection. Odin's Gift (an amber) and a black pepper bella vitano.

[MattPie]

Muenster sandwich for lunch with brown horseradish mustard on some seedy bread.

[Weave]

Haven't made it out there yet, but I'd love to. Hopefully this fall, sometime.

Snack on the cottage patio is plate with Tom, a Spanish hard goat cheese called Naked Goat, some butterkase, and a few slices of prociutto.

 

A delicious saison by Foam Brewing out of Burlington in my glass.

[North Buffalo]

Picked up some Rochefort today for the steaks I have for dinner....mmmmm goood!