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View Poll Results: What is your favorite cheese?
Monterey Jack/Pepper Jack/Munster 11 26.83%
Cheddar/Longhorn/Tillamook/Colby 13 31.71%
Swiss/Jarlsberg/Provolone/Fontina 11 26.83%
Edam/Gouda 2 4.88%
Buffalo Mozzerella/String Mozzerella 4 9.76%
Feta/Bleu/Stilton/Gorgonzola 9 21.95%
Brie/Camembert/Havarti/Boursin 11 26.83%
Asiago/Parmesan/Romano 13 31.71%
Ricotta/Neufchatel/Quesco Fresco/Mascarpone 3 7.32%
Kraft American Singles in the plastic wrapper 1 2.44%
Multiple Choice Poll. Voters: 41. You may not vote on this poll

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Old 07-20-2005, 12:30 PM   #21
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I forgot to name my favorite and how I use it. That would be Balderson 5-year Aged Heritage Cheddar. The finest white cheddar I've ever tasted (admitting that I haven't been to England to taste the original). It's an award winning Canadian cheese that is superb at room temperature served with fruit and crackers. Though I love to also just slice off a bit and munch it. It's soooo good, has that light salt crunch with a ballanced cheddar flavor and slightly crumbly texture.

And then theirs Gruyere... with some sliced baraunschieger on the side.

Seeeeeya; Goodweed of the North
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Old 07-20-2005, 01:04 PM   #22
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Goodweed - if you ever get the chance to try a 4 or 5-year aged Gouda please do so - the way you describe it is very similar - and this cheese can also be left out of the refrigerator.
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Old 07-20-2005, 04:02 PM   #23
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Quote:
Originally Posted by kitchenelf
Goodweed - if you ever get the chance to try a 4 or 5-year aged Gouda please do so - the way you describe it is very similar - and this cheese can also be left out of the refrigerator.

Yum!!! Aged gouda. That and aged Jack are my #2 and #3 favorites.

Aged cheeses often taste entirely different from their unaged counterparts.
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Old 07-20-2005, 04:03 PM   #24
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Anyone like Compte?
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Old 07-20-2005, 05:08 PM   #25
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I presume that what Americans called 'aged' is what we call 'mature' or 'extra mature'?
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Old 07-20-2005, 05:14 PM   #26
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Quote:
Originally Posted by Ishbel
I presume that what Americans called 'aged' is what we call 'mature' or 'extra mature'?
I'm assuming it is Ishbel - gouda is a whitish cheese - aged guda is a wonderful orange/golden color and firm but not as quite as a Parmesan.

I've never tried Compte - I will look for it next time I go to a "real" cheese shop - can you give me a description?
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Old 07-20-2005, 05:21 PM   #27
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I voted for every single one other than the Kraft plastic cheese. I still eat the plastic cheese, but it just not a favorite

As for my favorite way to prepare...There are too many to pick from. I love cheese by itself. I love it on crackers, with veggies, melted, in dips, and just about any other way you can eat it.
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Old 07-20-2005, 05:22 PM   #28
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I love Asiago and Parm. goes great on anything!
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Old 07-20-2005, 05:24 PM   #29
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Compte is much like Gruyere but it's made in France.

To be caled "Gruyere" it must be made in Switzerland.

I find Compte to be a bit milder than Gruyere, although not always ....
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Old 07-20-2005, 05:45 PM   #30
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Thanks, Elf
I have to confess, I'm not too keen on Dutch cheeses - although they always seem to taste better in Holland!

We seem to have a different coding system

Mild
Medium
Mature*
Extra Mature*
Vintage

*These are often 'Farmhouse' - or farm specific cheeses

(I'm sure I've missed one or more out of the system!)
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