CHEESE

Discussion in 'Lifestyle & Culture' started by lolly, Jul 25, 2012.

  1. lolly

    lolly Rowena? From Kuwait?

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    I can't speak for artichokes, but as a cheese lover from the US going to stay in Europe, you must be in HEAVEN.
     
  2. POP!

    POP! Not unhinged or unhappy

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    You know outside of the pizza and a few bits of fresh mozzarella or the occasional run of the mill swiss on my sandwich I have not had much cheese. I feel kind of overwhelmed with all these choices, what would you recommend I try? Brie is one I still need to have

    I've been busy with chocolates and beer :shy:
     
  3. POP!

    POP! Not unhinged or unhappy

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    For the month of July I'm here studying politics... I leave in 3 days :(
     
  4. lolly

    lolly Rowena? From Kuwait?

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    I'd just try whatever you like the look of. I can see it must be overwhelming though, with the choice on offer. You very much should have Brie though. It's kind of odd to think that someone may not have had it, but I know whenever I've been in the US, supermarket cheese sections are a uniquely depressing place. Unless you like your cheese squeezy and in a tube, of course.

    There is one French hard cheese I love, but the name of it temporarily escapes me. I'll think on...
     
  5. POP!

    POP! Not unhinged or unhappy

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    I was raised on this stuff :(

    [​IMG]

    I tend to like soft cheeses more but I love it all. I will find some and report back
     
  6. RobotBoy

    RobotBoy BANG BANG

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    If you've never tried brie, POP!, you MUST. It's a staple for Europeans. Seems so weird for an adult never to have tried it to me. Pont-l'Évêque is another soft cheese I'd really recommend. And have a baked camembert.
     
  7. Dark Carnival

    Dark Carnival User

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    Comté?
     
  8. lolly

    lolly Rowena? From Kuwait?

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    It's mimolette. It's hard and quite nutty in flavour.

    [​IMG]

    And I forgot comté as well. It's a semi hard cheese, used in fondues but lovely with a hunk of bread all the same.

    [​IMG]
     
    Last edited: Jul 25, 2012
  9. lolly

    lolly Rowena? From Kuwait?

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    :disco:
     
  10. RobotBoy

    RobotBoy BANG BANG

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    I've never tried mimolette. Looks delicious.
     
  11. POP!

    POP! Not unhinged or unhappy

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    I've tried Brie, just not here in Europe where I expect it to be of more quality. Thanks for the names, will keep my eyes peeled. I wish I knew how to say 'I'd like a CHEESE TRAY' or something in French, I feel that would be the best way to try everything.
     
  12. Sheena

    Sheena MAKE IT QUICK, LUCILLE!

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    I LOVE Kraft Eazy Cheese :disco:

    Look out for anything really smelly and gooey, basically...baked camembert is an absolute MUST and get some STINKY blue cheese inside you too...
     
  13. Apocalypt Flyer

    Apocalypt Flyer spheres

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    You need some Reblochon in your life POP!

    [​IMG]

    It's SO GOOD Y'ALL! Lurve the nutty, battery flavour! :disco:
     
  14. Tisch

    Tisch Tizzy

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    Cheese is amazing. I could eat nothing but and not care about how fat I was getting.
     
  15. RobotBoy

    RobotBoy BANG BANG

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    There's a good joke in an episode of Hot In Cleveland about 'that cheese you are all seemingly proud to call 'American cheese''. I mean, seriously, it's an embarrassment to the whole country!
     
  16. Indie

    Indie Great Tits IN THE SNOW

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    I have slowly spent my years realising that cheese may be my favourite thing. There's nothing worse than a bland supermarket cheese though.
     
  17. lolly

    lolly Rowena? From Kuwait?

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    Extra mild cheddar. WHAT IS THE POINT? That's cheese for people who don't like cheese, isn't it?

    I like cheddar so strong it makes my mouth hurt and my head sweat.
     
  18. Apocalypt Flyer

    Apocalypt Flyer spheres

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    AGREED.

    I don't know why people use CHEDDAR or GOUDA for pasta sauces when you can just as well go with GORGONZOLA or PECORINO/WALNUTS or something along the lines.
     
  19. RobotBoy

    RobotBoy BANG BANG

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    I don't think cheese IS my favourite thing... some people really live for it. But a good cheeseboard is the ultimate way to end a meal. Agreed about crappy mild cheese though. No point. Also, mozarella... not really a fan.
     
  20. Mats

    Mats User

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    a huge fan of real buffalo mozzarella

    I've always liked blue cheese in sauces and on pizzas and am slowly beginning to warm to it just on a cracker or crispbread. ooh and a good, thick slice of cheese with a bit of mustard. YUM
     
  21. Tisch

    Tisch Tizzy

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    Soap. :gross:

    My parents went to a market around Christmas time and bought some "black bomb" extra extra extra extra strong cheddar. Amaze.
     
  22. Mats

    Mats User

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    I think my favourite might be the Norwegian brown cheese or a goat gouda
     
  23. straightorbroken

    straightorbroken rebel heart

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    I quite like to microwave cheese to get it slightly hard, and dab it with kitchen roll to absorb the FAT (which I learned from a vintage cycle of America's Next Top Model).
     
  24. Floppet

    Floppet Spider murderer

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    You should all think yourselves lucky, cheese hates me so I will be forever cheeseless. :(
     
  25. lolly

    lolly Rowena? From Kuwait?

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    Wind? :(
     
  26. Dark Carnival

    Dark Carnival User

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    Now here's someone who KNOWS his CHEESE. Reblochon up Apoca :disco:
     
  27. RobotBoy

    RobotBoy BANG BANG

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    Buffalo mozzarella is nice, but I'd never really order it. The texture's nice but I still think it's a little bit tasteless.
     
  28. Apocalypt Flyer

    Apocalypt Flyer spheres

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    Basically EVERY cheese from the Savoyes will do the trick for me. Tomme De Savoie is amazing, too, even though it reeks of SWEATY FEET. But I love the Reblochon if only for the Deenest French DISH of 'em all: CROZIFLETTE

    [​IMG]

    *cue arteries clog up*
     
    Last edited: Jul 25, 2012
  29. Madison

    Madison Everything goes up by six

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    I had some of this the other day. It is one of the worst things I've ever had.
     
  30. That One

    That One User

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    I love almost ALL cheeses... from processed crap (I had dairylea light slices topped with chorizo in a sandwich for tea and it was AMAZING) to the strong stuff that smells like feet.

    I'm very partial to a nice bit of Wenslydale too.
     
  31. lolly

    lolly Rowena? From Kuwait?

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    Anyone for some Casu Marzu?

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    Casu marzu (also called casu modde, casu cundídu, casu fràzigu in Sardinian language, or in Italian formaggio marcio, "rotten cheese") is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae. It is found mainly in Sardinia, Italy.
    Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from Latin for "tear") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long.[1] When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming while others do not.
     
    Last edited: Jul 25, 2012
  32. RobotBoy

    RobotBoy BANG BANG

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    Is that the MAGGOT CHEESE? :gross:
     
  33. Dark Carnival

    Dark Carnival User

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    OH NOM NOM

    I fucking love Tommes, pratically every french region has its own Tomme but I think Tomme de Savoie is my favourite too. It actually doesn't smell THAT bad when it's a whole round, having a portion wrapped in cellophane makes it smell.
     
  34. lolly

    lolly Rowena? From Kuwait?

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    You can take them out if you're not hardcore.
     
  35. Dark Carnival

    Dark Carnival User

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    Nah, not for me
     
  36. Apocalypt Flyer

    Apocalypt Flyer spheres

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    Yup, had a couple of others, too but it's the Tomme De Savoie which stuck with me. It's also been notably used as a substitute during a game of 'Finger or toe' (don't ask) on a skiing trip. :D
     
  37. lolly

    lolly Rowena? From Kuwait?

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    I didn't realise it was derived from pecorino, which I LOVE. There's a great little deli stall in the central market here that does a great pecorino salad I sometimes pick up when I'm there.

    I hope I don't think of maggot cheese the next time I buy it :gross:
     
  38. Mats

    Mats User

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    WHAT :evil:

    it really is an acquired taste. what did you have it on? it's best on dark bread or waffles
     
  39. PercyPig

    PercyPig The Last of Us

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    I do like that Mexicana cheese for a SMALL KICK in my otherwise BLAND HAM SANDWICH.
     
    Last edited: Jul 26, 2012
  40. Indie

    Indie Great Tits IN THE SNOW

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    Mexicana is ace. All illchester cheeses are.
     

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