"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 03-08-2014, 03:43 PM   #11
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Dawgluver View Post
Never could get into goat cheese, it always tastes so "goaty" to me.
I thought so too until I had really fresh goat cheese from a neighbor who raised goats and made her own cheese. There are several/many brands that don't have that goaty taste to them.
__________________

__________________
cave76 is offline   Reply With Quote
Old 03-08-2014, 03:48 PM   #12
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,128
Quote:
Originally Posted by cave76 View Post

I thought so too until I had really fresh goat cheese from a neighbor who raised goats and made her own cheese. There are several/many brands that don't have that goaty taste to them.
I last bought some from a farmers market, and the seller swore there were no billy goats around his nannies. It still tasted goaty.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-08-2014, 05:24 PM   #13
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
I'm a big fan of old, dry, slightly crumbly, New York State cheddar cheese at room temperature served with crispy crackers and a nice quality strawberry jam.

The combination of cheddar cheese and strawberry jam is said to be a favorite of President Jimmy Carter, I guess he got tired of peanut butter!

I also like a nice ripe Stilton served with great ceremony in a fancy old restaurant.

The little chunks of Stilton from the grocery store just don't taste the same as a generous scoop served by a handsome young waiter from a large ripe wheel wrapped in a snow white napkin with the soft glow of candlelight and no thought of the gigantic bill soon to arrive, at the end of the meal!
__________________
Aunt Bea is offline   Reply With Quote
Old 03-08-2014, 09:59 PM   #14
Sous Chef
 
mmyap's Avatar
 
Join Date: Oct 2012
Location: Hawaii
Posts: 673
I don't believe I've ever had a cheese I don't like but I do have my fav's.

1. Bleu cheese
2. Brie
3. Sharp Cheddar
4. A herbed cream cheese (Boursin), on anything including mixed into mashed potato's.
5. An aged Gruyere that I get from Wholefoods that is sooo good!
__________________
mmyap is offline   Reply With Quote
Old 03-08-2014, 10:04 PM   #15
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Gouda and Compte are my favorites

Also

Mimolette
Aged asiago
Aged Gouda
Manchego
Jarlesberg
Neil's Yard (or similar) cheddar
Halloumi (grilled)
Kasseri

And for blues

Maytag
Great Hill ( my friends sister makes it)
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 03-08-2014, 10:28 PM   #16
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,285
Room temp and not a traditional "stinky" cheese. Not a fan of the bleus, although I do enjoy the blues. You can have my share of Raclette or Taleggio.

Like others, my #1 favorite changes from day to day. If I had my own cheese cave I'd probably include Havarti, Gouda (including smoked), Jarlsberg and Guggisberg swiss along with a sharper swiss, quality parmigiana reggiano, Boursin, and my favorite ~ Fontina. Today. It might be something else tomorrow. Oo, Oo, and I forgot Neufchatel with honey and walnuts on bagels. Yum!

I reserve the right to add to this list as my taste buds remind me of more favorites..
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 03-08-2014, 10:34 PM   #17
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
My short list:
  • Delice de Bourgogne. French triple cream cow's milk. My all-time favorite.
  • Humboldt Fog. California goat milk cheese. Very decadent.
  • Manchego
  • Any good aged Wisconsin Cheddar
  • Fresh squeaky cheese curds from Carr Valley Creamery in Wisconsin
  • Point Reyes or Maytag Blue
  • Fresh Mozzarella di Bufalo. Sliced and served atop a fresh heirloom tomato slice, with just a sprinkle of salt and fresh ground pepper.

I like all of them at about room temperature.
__________________
Steve Kroll is offline   Reply With Quote
Old 03-08-2014, 10:34 PM   #18
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,285
Quote:
Originally Posted by jennyema View Post
...Also

..
Manchego
...r
Halloumi (grilled)
...
Oo, those are good too jenny!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 03-09-2014, 10:47 AM   #19
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
St Agur...French Blue
Champfleury...soft orange rind from Quebec. Best after the best before date..
Sicilian Pecorino..full of black peppercorns...shave it with a carrot peeler and let it melt in your mouth..
Very old Cheddar....
Every other type of cheese....
__________________
Rocklobster is offline   Reply With Quote
Old 03-09-2014, 02:44 PM   #20
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
I haven't met a cheese I didn't like except for Headcheese and Limburger. It just depends what I'm doing with it ... My absolute favorites, though, are the sharp cheddar and colby cheeses made by local creameries. Our cows have a higher butter fat content so tends to be creamier. And did you know Colby is named after the town 2 miles from my house? I drive by the original factory when I pick berries. Theres your fun facts for the day
__________________

__________________
JMediger is offline   Reply With Quote
Reply

Tags
cheese, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:28 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.