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Old 11-08-2010, 02:43 PM   #11
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Originally Posted by Sprout View Post
Nice, creamy havarti, sharp cheddar, gorgonzola, parmesiano-reggiano and goat cheese are a few of my favorites, but I really love cheese in general! It all depends on what I'm eating it with. I think myzithra is an actual cheese too, but I worked at a place that used a 2:3 ratio of romano and dry ricotta and called it myzithra. It was amazing with browned butter over pasta, veggies, etc. I bought a cheddar at Costco last holiday season and all I remember was that it was labeled a Coastal Cheddar. I loved it, but didn't see it the last I checked, so if anyone has any idea what I'm talking about, let me know!
I haven't ventured much into the ripened cheeses. Any beginner-friendly favorites out there?
I like myzithra with sage and brown butter pasta too.
A good substitute is a Mexican cheese called Cotija.
It is a sharp and salty, crumbly and hard goat cheese.

I think the Coastal Cheddar was a British or Irish import.
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Old 11-08-2010, 02:46 PM   #12
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If I had to limit myself to just one cheese, Extra Sharp Cheddar is one cheese I couldn't do without.
Have you ever had Cougar Gold from Washington State university.It can be ordered in a tin and shipped anywhere.I had some good friends who went to college there and mailed me some.Great Stuff!
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Old 11-08-2010, 02:50 PM   #13
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Have you ever had Cougar Gold from Washington State university.It can be ordered in a tin and shipped anywhere.I had some good friends who went to college there and mailed me some.Great Stuff!
I'm always willing to try something new, especially cheese!
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Old 11-08-2010, 02:53 PM   #14
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Good idea, snickerdoodle. I'll splurge on a good cheese AND a bottle of wine.

What wine would go nice with Brie? What kind of crackers?
Anyone?
I have a jar of pumpkin butter that I am going to put on some baked brie and serve with some water crackers.
I would enjoy a port or maybe a gewurztraminer with it.

I like plain crackers with brie usully.If I wasn't using the sweet topping I would like a champagne.I like my brie heated a little or baked in puff pastry.
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Old 11-08-2010, 02:56 PM   #15
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I like my brie heated a little or baked in puff pastry.
I'm planning on taking brie baked in puff pastry to one of our holiday gatherings. I've never had it that way but I'm really looking forward to it and I love how well it presents... in the pictures anyway We'll see how it goes in my kitchen.
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Old 11-08-2010, 03:10 PM   #16
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I'm planning on taking brie baked in puff pastry to one of our holiday gatherings. I've never had it that way but I'm really looking forward to it and I love how well it presents... in the pictures anyway We'll see how it goes in my kitchen.

If at all possible I would assembly it beforehand but bake it there.Are you topping the brie with anything?
You can use just about anything!
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Old 11-08-2010, 03:15 PM   #17
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Nice creamy gorgonzola stuffed in to figs and then drizzled with lavender honey,
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Old 11-08-2010, 03:17 PM   #18
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Nice creamy gorgonzola stuffed in to figs and then drizzled with lavender honey,
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Old 11-08-2010, 03:32 PM   #19
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Originally Posted by 4meandthem View Post
I like myzithra with sage and brown butter pasta too.
A good substitute is a Mexican cheese called Cotija.
It is a sharp and salty, crumbly and hard goat cheese.

I think the Coastal Cheddar was a British or Irish import.
Ii love Myzthrha and parm on pasta with butter wonderful
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Old 11-08-2010, 03:33 PM   #20
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If at all possible I would assembly it beforehand but bake it there.Are you topping the brie with anything?
You can use just about anything!
Thanks for the tip! I hadn't considered a topping but now you have me thinking. A fruit sauce or compote of sorts maybe?

Ya know the problem with DC is it's a lot like watching Food Network. I always end up hungry.
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