Originally Posted by jennyema
I love so many cheeses ... I am sort of a cheese freak
I don't go at all for flavored/herbed/smoked cheese. I like the flavor of the cheese, not the additives. Exception being Boursin or something like that.
ok, Jennyema, we *really* need to get together sometime. i'm likewise a total cheese fiend, and the only "flavored" cheese in my fridge is that boursin...
anyone who has a trader joe's near them has an A+ selection of decent cheese. once i had their actual greek imported sheep feta, i won't buy american feta again. it's amazing. sold in little white plastic tubs, slabs of goodness floating around in brine. sigh.
i'll second all those votes for the gourmet basics, like manchego & emmenthal. a little further off the beaten path, though...
if you can find *anything* by cypress grove
, do yourself a favor and snap it right up. their humboldt fog (soft goat cheese with a stripe of vegetable ash through the center, white mold rind, runny on the edges when it's nicely aged) is a serious favorite. midnight moon (firm-texured super creamy aged goat cheese) is likewise wonderful.
nothing is better for breakfast than st andre
. it's soft and buttery, and goes great with sliced asian pears.
the super friendly cheese lady at my local beer & wine shop has recently started hooking me up with my new kryptonite: pierre robert
. it's a *triple creme* brie-style cheese, meaning that it's even more melty and creamy and buttery and amazing than brie usually is. at room temp, it just melts out of the rind. they have a small cheese counter at this place, so they change it up quite frequently, and i'm going to consider hari-kari when this one goes out of the rotation.