"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
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
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,488
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
Executive Chef
 
Join Date: Mar 2008
Posts: 3,709
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.
http://www.discusscooking.com/forums...ese-70313.html
__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
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: 3,191
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: 21,539
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!!!
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 12-09-2011, 07:57 AM   #27
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,688
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
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 12-09-2011, 08:31 AM   #28
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Here's the Pimento Cheese link, Timothy:

http://www.discusscooking.com/forums...hlight=pimento
__________________

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:

http://www.discusscooking.com/forums...hlight=pimento
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: 38,545
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...
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 12-10-2011, 08:18 AM   #31
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,008
I saw an episode from Andrew Zimmern's show, Appetite for Life (he of the strange palate and cast iron stomach). It was "Wing it at Blind Willie's" Blues Club in Atlanta, putting together blue cheese wing dip. Andrew said the cheese "smells like God's toes."
__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 12-10-2011, 11:56 AM   #32
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by PrincessFiona60 View Post
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...
Thank you Fiona, I've always avoided most cheeses for the same reason I avoided most wines. I didn't know enough about them to make an educated purchase.

I'll have to try your suggestion at my local deli. They all know me well and will let me test taste anything. I buy my Antipasto there. They make an awsome one!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 12-10-2011, 01:15 PM   #33
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,564
Cheddar, semi-hard cheese either dyed yellow with natural food dyes, or presented white. Young cheddar (cheddar cheese curds) is squeeky and mellow, with just a hint of the flavor that comes with aging.

Mild cheddar - aged about 6 months, has a very mild acidity (acids give cheese both the curd to turn into cheese, and a slightly sour flavor, and is for people who are just starting to learn about cheese.

Medium Cheddar - usually aged for about 2 years. The acidity has increased, and the cheese has developed a more pronounced and complex flavor. You can taste some of the salt, the acids, and other flavors of the cheese.

Sharp Cheddar - aged 3 or more years. At this stage, the cheese has lost enough moisture to evaporation that the calcium and salts found in the milk have begun to crystallize. They provide a pleasing, soft crunch every now and again. The flavor is intensified and even more complex. It is when cheddar starts to become an amazing cheese. I adore 5 year aged cheddar by a company called Balderson Cheese out of Canada. Their product is award winning, litterally.

Colby - another semi-hard cheese that is always sold medium. It has a flavor similar to cheddar, but is creamier and is wonderful as a snacking, or cooking cheese.

Monterey Jack - a little softer than colby, and always sold white. It is a lightly salty cheese with just enough acidity to make the flavor interesting. It's a great melting cheese and is often combine with colby by the manufacturer to make colby-jack cheese, which I'm not really crazy about. I love both of the cheeses by themselves though.

Muenster Cheese - A white cheese with an orange rind. This is another great melting cheese, but is wonderful as a snack cheese as well. It has a mild, milky flavor, with a delicate balance between the salt, acids, and dairy flavor. It is a great pizza cheese, and is good with fruit or covering veggies. It is one of my all time favorite mild cheeses.

Swiss Cheese - It's so hard to find a good swiss cheese any more. The stores seem to carry only baby swiss, which to me is nearly flavorless, and a waste of money. But if you can find an aged swiss, it is a firm cheese that is complex with hints of acid, sweetness, salt, and bitter, all rolled together to create what has been called nutty. A good Swiss cheese, like a good Parmesano REgiano, or Asiago is a truly wonderful thing. Purchase Swiss cheese from the deli, so you can get a sample. That way you won't spend your money on the tasteless Swiss Cheeses that flood the markets.

Gouda - Similar to Monterey Jack, but firmer in texture. It also has a better flavor in my opinion. Gouda seems to be one of those cheese that people like to add flavors to, expecially smoke. To me, this masks the wonderful, natural flavor of this classic cheese. I don't know anyone who doesn't like Gouda.

Elementeller - a kind of Swiss Cheese- but not so bold as an aged Swiss Cheese

Havarti - a great melting flavor with a rich, almost buttery flavor, again with that characteristic acidity of most cheeses. It is used to make various sauces, and is often mixed with cheddar and mozzarella to make macaroni and cheese. It's also great with strawberries, or made into fondue. It's a favorite.

Cottage Cheese - what can I say about this mainstay. It's great served up as a side dish, with fruit added, or on crisp lettuce leaves. It's great when blended into certain jello salad recipes, it makes a wonderful addition to pasta sauces, especially Marinara, and is very good in lasagna, and maincotti. It has a creamy texture, especially in the small curd varieties. But I like the larger curd cottage cheese, eaten straight up, as a side to my meal. Herbs and spices can be added to it, just as with cream cheese. In fact the flavors are similar. Love good cottage cheese.
Note of warning, some brands of cottage cheese, an I don't know the cause of this, can taste a little bitter. So try different brands. We have found that the 4% milkfat varieties don't seem to have the bitter flavor.

There are a thousand different cheeses out there. Some are hard, some are soft, most are somewhere in between. Each has a different flavor and texture that appeals to the taste buds of a hundred different people. I can't presume to tell you what cheeses are best for you. Personally, I'm not a fan of the Stinky Cheeses (yes, that is a category of cheeses). But then again, while I love a great aged cheddar, my DW loves the mild version.

And yes, the price isn't cheap for a great cheese. I have had 15 year aged cheddar that ran for $20 a pound. I have also had an amazing cheddar called Dorset Drum for IGoumet.com for $8 per pound. My favorite 5 year aged cheddar runs $15 per pound. And as I am very adventurous when it comes to food. One year, I bought 1 cheese variety that I'd never tasted before every pay day. This way, I could learn a great deal about cheeses without breaking the bank. Was it worth the money to explore this wonderful stuff we call cheese, you betcha. Now, with online cheese sellers, I'm no longer limited to only what I can find locally.

Just two more cheeses that I have to mention - Yancy's Fancy makes an incredible cheese called Bergenost. It is a semi-soft cheese with a wonderfully creamy texture, and amazing flavor. I have yet to try their XXX sharp cheddar, but it the quality is as good as with the Bergenost, it will be an exemplarary cheese indeed.

Like Bergenost, Butterkase cheese is wonderful. It is creamy, almost buttery in flavor and texture, with a medium sharpness. It is wonderful eaten with crackers, or on toast points, though I've been known to just slice off little bits to eat all by themselves. It is another delightful cheese that can be used so many different ways. It can be made into cheese balls, or combined with herbs, or wines of your choice. It melts into ooey-gooey goodness on grilled cheese.

Oh, one more, and I'm going to have to run and hide after this one, I love Velveeta Cheese product. It's not a true cheese, but a cheese product that melts wonderfully and adds great flavor to many other foods. There! I said it. I love Velveeta, and I'm not even ashamed. And though I dearly love a good Parmesano Regiano, or Pecorino Romano, I like that shaker parmesan/romano cheese that comes in the green, cardboard cans. It has a distinct flavor, and can be used as a somewhat salty seasoning. It has its place in my kitchen.

I hope this helps.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-10-2011, 01:28 PM   #34
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,545
Quote:
Originally Posted by Chief Longwind Of The North View Post
Cheddar, semi-hard cheese either dyed yellow with natural food dyes, or presented white. Young cheddar (cheddar cheese curds) is squeeky and mellow, with just a hint of the flavor that comes with aging. ...

Seeeeeeya; Chief Longwind of the North
Chief Longwind, please post this Cheese Primer in the Cooking Resources forum.

Thanks!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 12-10-2011, 01:39 PM   #35
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Great primer, Chief! And I totally agree with your last paragraph about Velveeta et al. Thanks!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-10-2011, 01:41 PM   #36
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,976
I prefer milder cheeses. My current favorites are Muenster and Gruyere.

I grew up on domestic Muenster and still buy it and enjoy it. As I mentioned, the flavor is relatively mild but has a little tang to it. It melts very well. Mon used Muenster to make string cheese. Then one day, I tasted some real French Muenster and WOW! Someone had released my taste buds from captivity. I had tasted the real thing for the first time.

Gruyere is another generally available cheese from Switzerland. It has a mild but pronounced nutty flavor. It's the cheese of choice for French onion soup gratinée.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-10-2011, 03:19 PM   #37
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Thanks for the primer!

I love almost all cheeses.

Timothy, if you like bleu, you can take cream cheese and bleu and make a spread. I don't have proportions. We used to make that all the time when I lived in Quebec City.

For a Swiss-type, I like Jarlsburg or St. Albert's Swiss. Which probably isn't available where you are. It is produced about 30 minutes from where I live, so whenever I pass through, I stock up.

I'm partial to Gjetost, but that is an acquired taste. I like it as a dessert cheese.

I love all Gouda--smoked, baby, all of it. Ditto Edam.

One of the things I do is grate cheese after it is opened (cheddar, colby, monterey jack) and freeze that for later use.

One thing I don't like is Canadian Cottage Cheese. I stock up whenever I go to the States. I do sometimes blend (in the blender) cottage cheese and milk to make "fake" sour cream.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-10-2011, 04:02 PM   #38
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Thank you to all of you! You've expanded my knowledge of cheese immensely! Chief, don't feel bad, I think Velveeta has it's place in the meals of the world. Countless millions of people love and use Velveeta.
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 12-10-2011, 10:38 PM   #39
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,259
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Timothy View Post
Thank you to all of you! You've expanded my knowledge of cheese immensely! Chief, don't feel bad, I think Velveeta has it's place in the meals of the world. Countless millions of people love and use Velveeta.
I'm sure that's true, but not everyone does. I don't know what it tastes like. I don't eat cheese that has that colour.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 12-11-2011, 12:16 AM   #40
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by taxlady View Post
I'm sure that's true, but not everyone does. I don't know what it tastes like. I don't eat cheese that has that colour.
The immigrants in my town will only eat cheeses that are sold white. If it is colored, the younger folks buy it. Me, I am a white cheese person. Velveeta definitely has a place for our palates. It fed my children during their school years. I am not a food snob. To each their own. Land of Lakes orange cheese is a big seller in these parts. My supermarket sells the ends of the cold cuts and cheeses. I always look for the white LOL. Makes for a great mac and cheese base. At .99 a lb, compared to $2.99 for nice neat slices, I don't mind at all that it is the end piece.
For Parma and Romano, I always buy the imported. My girlfriend in Alanta, has paid as much as $25.00 a lb. I pay only $4.99 a lb. So every few months I send her a couple of good size pieces. She puts the piece of cheese right on the table with a small grater to impress her company. They can grate it themselves. She is not a food snob, just a showoff. I also gave her a small apothecary jar filled with whole nutmegs as a gift when I went to visit her. Because we have such a large immigrant population here in the Northeast, we get imported foods at a greatly reduced price.
The Tillamook Indians in Oregon make a great smoked cheddar cheese. Hard to find on the East Coast.
I find that American made cheeses are not aged long enough for me. Not enough flavor. But you don't make any profit with cheeses sitting on the shelf aging.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie 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




All times are GMT -5. The time now is 11:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.