"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 12-08-2011, 05:58 PM   #21
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Quote:
Originally Posted by Steve Kroll View Post
The thing about cheese is that it's a lot like wine. What I can get in my store is not necessarily what you can get in yours.
And like wine, it isn't what's costly or what "anyone who's anyone, dahling" is eating. It's what you like. And, again like wine, you make better guesses at what you might like when you have some basic knowledge of how they are made and what makes them what they are. And I guess the third thing in common with wine is that no one knows them all. No matter what you know or how many books you've read, you can always be delightfully surprised..
__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 12-08-2011, 06:27 PM   #22
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by GLC View Post
And like wine, it isn't what's costly or what "anyone who's anyone, dahling" is eating. It's what you like. And, again like wine, you make better guesses at what you might like when you have some basic knowledge of how they are made and what makes them what they are. And I guess the third thing in common with wine is that no one knows them all. No matter what you know or how many books you've read, you can always be delightfully surprised..
Well said GLC! Thank you!
__________________

__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 12-08-2011, 07:40 PM   #23
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,791
Quote:
Originally Posted by blissful View Post
Nice idea, I'll have to try that.
It's all good.
Cream cheese is fairly mild so it is a great medium to start with and add whatever you like. careful with fresh stuff like vegetables(onions, peppers, etc.), 'cus they can render their water and you end up with with wet cheese
__________________
Rocklobster is offline   Reply With Quote
Old 12-08-2011, 08:02 PM   #24
Head Chef
 
Join Date: Mar 2008
Posts: 2,120
Quote:
Originally Posted by Rocklobster View Post
Cream cheese is fairly mild so it is a great medium to start with and add whatever you like. careful with fresh stuff like vegetables(onions, peppers, etc.), 'cus they can render their water and you end up with with wet cheese
I did make a nice pepper and onion cheese spread with cream cheese colby and cheddar.......I fried the peppers and onions......which dried them out a bit first. Here is the thread.
Pimento Cheese
__________________
blissful is offline   Reply With Quote
Old 12-09-2011, 03:20 AM   #25
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
For me cheese is a never ending journey on my travels I have only found 2 that I did not like, the Sardinian one with maggots and the brown sweet Scandinavian one.
My latest hit is Kaymak, I watched my wife Aunt make it, she brings a big pot of raw milk from her mothers cows to a simmer then leaves it simmering for two hours, she takes it off the heat and skims the thick clotted cream of the top into a bowl, this is repeated till no more solids rise. The kaymak is then left to develop a slight sour tang then a bit of salt is added. They blob it on burgers, chicken soup, fold smoked trout into it. I made some scones, found some wild strawberry jam, split the scones spread with kaymak add a blob of jam, they looked at me like I was a loon then tried it.

Ps the left over "milk" is fed to her mums pigs they taste sweet too.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 12-09-2011, 05:11 AM   #26
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
a crust of bread, a piece of cheese, a bottle of wine. that's all you need sometimes.

i've always been a big fan of cheddar. from mild and creamy, to mouth puckering sharp, crystallized, and crumbly.

my dad is to blame for my love of cheese. he used to love sharp cheddar on a whole wheat cracker, a dollop of brown mustard, and chopped raw onion. cheese was one of the few things he splurged on.

it's a great snack with a cold beer.

another fave is a small brie round baked just enough to goo-ify the insides, then serve it on a pool of raspberry jam. when you slice into the rind, the cheese should be soft enough to scoop out onto a water cracker with a bit of jam. sort of a brie raclette.

oh man i need cheese!!!
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 12-09-2011, 07:57 AM   #27
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,521
Quote:
Originally Posted by Timothy View Post
msmofet, like with all of your meal photos, you just made me hungry! What a fabulous plate of food!
Quote:
Originally Posted by tinlizzie View Post
+1, Timothy. How beautiful that plate is.

And, Timothy, I know this is not exactly responsive to your question, but I read a while back that the shredded "bag cheese" has had cellulose added so it doesn't stick together and that we should always grate any cheeses from blocks for better flavor.

My step-daughter, who lived in Netherlands, loves the aged Gouda (she says it's pronounced "how-dah").
Thank you. We are going to have a cheese plate REAL soon now!! LOL
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 12-09-2011, 08:31 AM   #28
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Here's the Pimento Cheese link, Timothy:

Pimento Cheese
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 12-09-2011, 12:23 PM   #29
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by Zhizara View Post
Here's the Pimento Cheese link, Timothy:

Pimento Cheese
Thank you, Zhizara! Wow! I took a little side trip with that link. I'll be making some of that very soon! This thread is working nicely. I love cheese, but have never really known very much about cheeses. This is becoming quite an educational experience for me.

Thank you to you all!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 12-10-2011, 01:21 AM   #30
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
At the deli ask for a taste of any cheese. They will give you a slice, hold it on your hand until your body heat warms it a bit. Smell it, cold and warm. Then taste a small piece, roll it on your tongue. Most cheese should be eaten at room temperature. This taste test will let you see how it tastes slightly warm and if you even like it.

I'm a cheese pig...
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
cheese

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 04:56 AM.


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