Favorite cheese?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
i like brie, always keep a wedge of brie in the fridge, and all the different sorts of bleu are my second favorites. havarti is pretty good. parmigiano reggiaono is good, too.
 

Bangbang

Executive Chef
Joined
Jul 17, 2004
Messages
3,150
Location
USA,Michigan
Royal Blue Stilton Blue Cheese

B0000D9N7401-A1M96NKOK0T3I7LZZZZZZZ.jpg
 

norgeskog

Washing Up
Joined
Aug 28, 2004
Messages
3,615
Location
Eugene, Oregon
Cheese

I mostly like all cheese except limberger and gammeløst, you cannot get close to them because of the odor. But I guess favorites would be Brie, gjetøst, fontina gorgonzola, and sharp cheddar; but then there is jarlsberg, edam, guyere, ahhhh, guess I really do love them all.

green.gif
:roll: GO DUCKS

:cry: :x Ducks did not go last night. The 20 point spread was in favor but Indiana Hoosiers out played and out maneuvered the DUCKS and we lost 30-24. Sad day in Eugene, and yes, it rained on first game day the first time in 20 years. Good croud ~58,000 and no one left in the rain, just donned the yellow rain parks and sat to the end. GO EUGENEIANS
 

Cupcake

Assistant Cook
Joined
Sep 6, 2004
Messages
13
Location
New Jersey
plain ol' white cheddar, but it has to be wicked wicked wicked extra extra extra extra super super super sharp.
 

norgeskog

Washing Up
Joined
Aug 28, 2004
Messages
3,615
Location
Eugene, Oregon
Goat Cheese

mudbug said:
No blues and no goats; otherwise I like 'em all

You should try Norwegian Gjetøst. Gjet is goat, øst is cheese. It is different from the others on the market. The whey is carmelized and then all mixed together. It is a brownish color similar to peanutbutter, and it tastes rather like a pungent peanutbutter. What we get in the states is half Gjetøst and half cows milk and it is rather mild.

green.gif
:roll: GO DUCKS
 

Juliev

Washing Up
Joined
Sep 3, 2004
Messages
2,394
Location
USA
I'm with you norgeskog.. I like things that smell good... and that definitely doesn't!!! :?
 

mudbug

Chef Extraordinaire
Joined
Sep 9, 2004
Messages
11,166
Location
NoVA, beyond the Beltway
Re: Goat Cheese

norgeskog said:
mudbug said:
No blues and no goats; otherwise I like 'em all

You should try Norwegian Gjetøst. Gjet is goat, øst is cheese. It is different from the others on the market. The whey is carmelized and then all mixed together. It is a brownish color similar to peanutbutter, and it tastes rather like a pungent peanutbutter. What we get in the states is half Gjetøst and half cows milk and it is rather mild.

green.gif
:roll: GO DUCKS
Thanks for the tip, norgeskog. Maybe I will give it a try if I can find it.
 

Bangbang

Executive Chef
Joined
Jul 17, 2004
Messages
3,150
Location
USA,Michigan
Oh man :!: I am droolin.....I was goi to cook tonight but....forget that :!: I am goi to the cheese shop in up town and get some different cheeses,crackers,and dark beer and/or wine. Cya later. ;)
 

norgeskog

Washing Up
Joined
Aug 28, 2004
Messages
3,615
Location
Eugene, Oregon
Re: Goat Cheese

mudbug said:
norgeskog said:
mudbug said:
No blues and no goats; otherwise I like 'em all

You should try Norwegian Gjetøst. Gjet is goat, øst is cheese. It is different from the others on the market. The whey is carmelized and then all mixed together. It is a brownish color similar to peanutbutter, and it tastes rather like a pungent peanutbutter. What we get in the states is half Gjetøst and half cows milk and it is rather mild.

green.gif
:roll: GO DUCKS
Thanks for the tip, norgeskog. Maybe I will give it a try if I can find it.

You can find it at most markets in the cheese or perhaps imported cheese department. It comes in a red box with white and/or black writing, the label is Ski Queen.
 

merstarr

Senior Cook
Joined
Aug 31, 2004
Messages
188
All types of goat cheese - young, aged, soft, semi-soft/semi-hard, hard, (some examples are: Chevrion, Boucheron, Humboldt Fog, The Drunken Goat, Pantaleo, and lots more); Swiss gruyere, Amish yogurt cheese with vegetables, certain cheeses that are a mixture of sheep's milk and goat's milk; extra sharp white cheddar, St. André; and last, but not least Parmigiano Reggiano!
 

Bangbang

Executive Chef
Joined
Jul 17, 2004
Messages
3,150
Location
USA,Michigan
Just got back from the store. I got some Stilton,Goat Chhese with garlic and herbs,and Super Sharp Chedder. Eatin it with a bottle of Warres Porto and sesame crackers. Thats dinner tonight.
 

luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
Bangbang said:
Just got back from the store. I got some Stilton,Goat Chhese with garlic and herbs,and Super Sharp Chedder. Eatin it with a bottle of Warres Porto and sesame crackers. Thats dinner tonight.

not THAT'S my kind of dinner. mmmm-mmm! :D
 

Bangbang

Executive Chef
Joined
Jul 17, 2004
Messages
3,150
Location
USA,Michigan
luvs_food said:
Bangbang said:
Just got back from the store. I got some Stilton,Goat Chhese with garlic and herbs,and Super Sharp Chedder. Eatin it with a bottle of Warres Porto and sesame crackers. Thats dinner tonight.

not THAT'S my kind of dinner. mmmm-mmm! :D

Yep its goin down very well. I am on my second glass of Porto.
 

Latest posts

Top Bottom