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Mephisto2 · 05-03-2004, 10:43 AM

I'm afraid I'm a cheese chauvinist.

I absolutely ADORE good cheese and stock quite a selection in my fridge at any one time. My cheeseboards are famous at the dinner parties Mrs Mephisto and I host and I regularly go to the local cheezeshops and spend over $100 a good mix for dinner and parties.

First of all, let me state that the Italians and the French make the best cheese in the world. No further argument is necessary. We all know it's true.

My favourite cheeses would be (roughly in order)

Roquefort - absolutely divine creamy blue cheese, made for the highest quality ewes milk, and naturally ripened in the damp caves under the village of Roquefort-sur-Soulzon in Southern France. This cheese is sublime in its beautiful taste, texture and smell.

Unfortunately I can't get it here in Australia, as the Health/Customs won't allow the import of non-pastuerized dairy products.

Saint Agur - Second to only Roquefort, this is another fine blue cheese from Monts du Velay, a small village in Auvergne. St Agur is mild and creamy and is loved by even those who usually prefer to stay clear of blue. This cheese is made from cows milk.

Livarot - a very pungent washed rind style cheese from Normandy. When Livarot (which used to be the most popular cheese in France in the last two centuries) is ripe and very soft, it often smells like "old socks" to some! The taste is very distinct, but very pleasing. Another related washed rind from Normandy would be Pont L'eveque which I also highly rate.

Gorgonzola Dole Latte Perhaps the most famous blue cheese in the world, Gorgonzola is from a small village outside Milan in Lombardy (now a suburb of the city itself). It comes in two varieties (Dolce or Dolce Latte and Picante). I prefer the softer, creamier Dolce version, but the firmer, sharper Picante version is good when mixed with heavy washed rinds and cream cheeses. Lovely jubbly...

Fromager D'Affinois - a lovely high fat "double/triple cream cheese" from the Rhone. Beats Brie hands down.

Stilton - Britan's best export since Shakepeare, Stilton is a hard blue from Leicestershire, Nottinghamshire and Derbyshire. Best enjoyed with a 20 year old port (preferably from Portugal).

I could go on and on, but I don't think I could live without the cheeses mentioned above.

Mr Mephisto

05-03-2004, 10:43 AM	#34 (permalink)
Mephisto2 Junkie	I'm afraid I'm a cheese chauvinist. I absolutely ADORE good cheese and stock quite a selection in my fridge at any one time. My cheeseboards are famous at the dinner parties Mrs Mephisto and I host and I regularly go to the local cheezeshops and spend over $100 a good mix for dinner and parties. First of all, let me state that the Italians and the French make the best cheese in the world. No further argument is necessary. We all know it's true. My favourite cheeses would be (roughly in order) Roquefort - absolutely divine creamy blue cheese, made for the highest quality ewes milk, and naturally ripened in the damp caves under the village of Roquefort-sur-Soulzon in Southern France. This cheese is sublime in its beautiful taste, texture and smell. Unfortunately I can't get it here in Australia, as the Health/Customs won't allow the import of non-pastuerized dairy products. Saint Agur - Second to only Roquefort, this is another fine blue cheese from Monts du Velay, a small village in Auvergne. St Agur is mild and creamy and is loved by even those who usually prefer to stay clear of blue. This cheese is made from cows milk. Livarot - a very pungent washed rind style cheese from Normandy. When Livarot (which used to be the most popular cheese in France in the last two centuries) is ripe and very soft, it often smells like "old socks" to some! The taste is very distinct, but very pleasing. Another related washed rind from Normandy would be Pont L'eveque which I also highly rate. Gorgonzola Dole Latte Perhaps the most famous blue cheese in the world, Gorgonzola is from a small village outside Milan in Lombardy (now a suburb of the city itself). It comes in two varieties (Dolce or Dolce Latte and Picante). I prefer the softer, creamier Dolce version, but the firmer, sharper Picante version is good when mixed with heavy washed rinds and cream cheeses. Lovely jubbly... Fromager D'Affinois - a lovely high fat "double/triple cream cheese" from the Rhone. Beats Brie hands down. Stilton - Britan's best export since Shakepeare, Stilton is a hard blue from Leicestershire, Nottinghamshire and Derbyshire. Best enjoyed with a 20 year old port (preferably from Portugal). I could go on and on, but I don't think I could live without the cheeses mentioned above. Mr Mephisto Last edited by Mephisto2; 05-03-2004 at 10:48 AM..