noodle

So, I know there's a recipe thread for cheeses and Gaia got a super-kick-ass basket of gourmet cheeses and wines, but I can't find just a plain old "Holy crap this is my favorite cheese ever!" thread. Or a "Dear God, DON'T EAT THAT!" thread for that matter. A new Fresh Market just opened near us and they have a 10' long case of cheese. Yes, I'm in Heaven. So, we need some suggestions. I, personally, detest swiss and emmentaller in all of their forms but I love feta and bleu cheeses in all their stinky glory. C'mon Monkie!

So, help me with some suggestions for continued trips! Here's what we've tried before...

Feta on wheat crackers
Stillchester (Stilton and Glouchester -- Holy Mother of Stinkiness! Awesome!) on Breton multigrain crackers with Mondavi Cab.
Red Dragon with the same. Oh moy goodness, that stuff rocks!
Smoked Gouda on English Water Crackers with a good Pinot Noir
Bleu Cheese and green grapes on a wheat cracker that I can't remember the name of.

Dubliner (gag!) on a Wheat Thin (yes, my SO was feelin' a little ghetto.) with a Guinness.

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aKula

I prefer bread with cheese rather than crackers. I've currently got some roquefort in my fridge. First time I've tried it as well. Initially the saltiness surprised me but after lunch two days later I really felt like some more. Been eating some every day since then.

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fresnelly

If you like Roquefort (and I certainly do) try and find Shropshire Blue. It's orange in colour and salty like Roquefort, but melts in your mouth like you wouldn't believe. It's wonderful.

Just as aging can change chedder dramatically, try some other varieties that have been aged. The Cheese Boutique in Toronto house ages their Gouda for 3 years and it's a completely different beast from what you get at the grocery store. It's hearty and nutty and delicious.

I also agree that bread, especially a decent baguette, is the best partner for strong or soft cheeses. A baguette with some creamy brie or roquefort would probably be part of my last meal on Death Row. And yet don't be afraid to try the cheeses all by themselves to fully appreciate them.

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Charlatan

If you are ever in London... this is the *best* cheese shop ever.

http://www.nealsyarddairy.co.uk/

If you are in Toronto, Neals Yard supplies some of their delicious cheese to this fine establishment:

http://www.alexfarmproducts.com/site/index.html


Sadly dairy is not an asian thing and so cheese is not plentiful here. It can be had but at a great price. My waistline is grateful but not my tastebuds.

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maleficent

St Andre - especially if it's really ripe -it's wonderful - it's a really rich, not so strong but creamy brie like cheese, bt without the snotty like texture of brie (i enjoy brie but the texture is snotty

With roquefort, blue cheese or stilton, I like sliced apples and a nice dark bread with it... makes it heaven...

Ask the cheese dude for some suggestions and samples

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noodle

Cranberry-Chipotle Cheddar on Breton Whole Wheat crackers
Drunken Goat or Horseradish-Parsley Cheddar on Pumpernickel cocktail bread.

Shoot, I was eating the cheese plain tonight.
Alternating slices of Red Dragon, Drunken Goat and CCCheddar sitting on the counter as my man sliced it. Yum!

I tired some slices of Kase, but I can't find it in the stores. There's an oomlat over the "a" but I couldn't find it on my keyboard thanks to Jim Beam and Innocent Bystander (end of the cupboard stock) and I don't know how to pronounce it. Tasted like parmesan on the outside edges where it was harder and then towards the middle it got much more mild. It's next on my list. And I saw some peppered farmer's cheese. Hmmmm.... decisions, decisions....

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Leto

Something that is distinctly American, but what I finally found here: pepper jack (monteray jack with jalapenos).

Slice and put on sea salt rice crackers. man o man...

robot_parade

There's a guy at our local farmer's market who sells locally made chevre, either plain, or 'coated' with various spices and whatnot. I can't remember all the different kinds, but I've had the dill, 'cajun', and hot pepper ones. Awesome, and far cheaper than the stuff available in the grocery store.

spindles

This just made me think Monty Python's "Cheese Shop" sketch.

"Do you, in fact, have any cheese here at all?"
"No actually. I was just wasting your time"
"I'm sorry, but I'm going to have to shoot you"

Back on-topic - My favourites:
There is a little cheese place in southern NSW at "Tilba Tilba". They make a Smoked Applebox cheese. yuummmmmm.
and
Mersey Valley aged cheddar. Crumbly and tangy. Not sure where it comes from though.

Anything moldy? No thank you.

To serve? just with water crackers. You don't need anything else if the cheese is good.

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Hanxter

after Christmas we had a block of smoked gouda left over and some mashed potatoes...

adding an egg, some flour, parsley, cracked black pepper and shredded gouda i made little balls with a melon baller and pressed them lightly into little discs - skittled them in olive oil and butter till crispy and brown on the outside
let them drain on a paper towel for a bit and served on wheat crackers with a merlot and the wife was a happy camper

genuinegirly

camembert + fresh baguette = heaven
carmelized onions + chevre + pastry shell = yum.

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BenChuy

Ancient gouda (the kind with crystals in it) + mouth = love.

ok, you can crumble it on a fresh salad and it is a great garnish.

There is a local place called beachers that does some great little cheeses. Um... a damn good sharp cheddar is nice. dill havarti has its place, normal has a wonderful place with a good crisp apple.

As for camembert, I got violently ill from some of that stuff that apparently was not as well refrigerated as it was supposed to be (the grocery store, not me). Remember, it should not smell like a gym bag.

jewels

camembert et anything

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Leto

Imagine my surprise when I discovered that there really was a cheese called Wensleydale! Not my cup of tea though.

I like moldy, and really enjoy a slice of Stilton melted on my burgers.

Also, puff pastry spread out on a baking pan, covered with caramelized Spanish onions and dotted with stilton or roquefort and baked until the pastry is cooked. Exquisite!

fresnelly

I agree with you there. I first tried it thanks to Wallace and Grommit but was disappointed. I found it too sour and not salty enough. Cheshire is very similar.

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Building an artificial intelligence that appreciates Mozart is easy. Building an A.I. that appreciates a theme restaurant is the real challenge - Kit Roebuck - Nine Planets Without Intelligent Life