quality cheese products

[azguzzirep]

When i lived in Phoenix, I ate 3 kinds of cheese. Orange longhorn cheese on my nachos and other Mexican dishes, pepperjack for sandwiches and Swiss just cuz it tastes good.

But my wife introduced me to "the cheese counter " in our local markets.That glass encased garden of Eden full of wonderful cheeses from around Europe.

So now, I enjoy cheeses from Holland, Belgium,  Luxembourg, Italy, Switzerland and more. Who new? Not me!

I even eat goat's cheese now. Mmm!

Now I can even tell the difference between them😀

[lti_57]

At first glance, I thought what?. Another Chinese thread.
then re-read it. 
yeah cheese is one of those  simple pleasures in life that i have always enjoyed sampling.
See you can teach an Old Dog new tricks

 

[fotoguzzi]

if I don't have cheese every day I go into withdrawals..  usually sharp white cheddar from Wisconsin.

[davedel44]

If I cared to start a new career I would be a cheesemonger.

Check out local cheese producers.  Lots of great goat cheese from
TX Hill Country. Dallas Mozzarella Company.  Houston Dairy Maids.
Locally produced ricotta.

Of course, IMHO nothing beats a gooey triple - cream brie.

I love cheese so much I even married a cheesehead!

Dave
Galveston

[oldbike54]

 Dave said "cheesemonger" 

 Yeah , a day W/O cheese is like a day W/O sunshine . Hmm , maybe a certain ex runner up would have been better served working for the cheese council 

 Dusty

[acogoff]

     I hear that statin drugs can be purchased over the counter in Euro-land, must be the reason.

[Lannis]

If I cared to start a new career I would be a cheesemonger.

Check out local cheese producers.  Lots of great goat cheese from
TX Hill Country. Dallas Mozzarella Company.  Houston Dairy Maids.
Locally produced ricotta.

Of course, IMHO nothing beats a gooey triple - cream brie.

I love cheese so much I even married a cheesehead!

Dave
Galveston

I'd be a cheesewallah, except I don't know any Indian cheeses.

My favorite is Tilsit, made in a damp, moldy Prussian cellar and smelling SO bad that I have to leave it out in the shop because Fay won't have it in the house.

It's a real study in how "smell" and "taste" are linked, and not linked ... !

Lannis

[SmithSwede]

I've been a turophile all my life. 

[ITSec]

If I don't have at least four or five different cheese varieties, I know it's time for a trip to the market...

[PJPR01]

Well for all the Cheese lovers...there's nothing better than the famous Monty Python Skit - The Cheese Shop!

https://www.youtube.com/watch?v=cWDdd5KKhts

I'll see your Tilsit, and raise you a Stilton, or better yet...Venezuelan Beaver Cheese!

Anyone feeling a bit peckish?   

[Mr Pootle]

As much as I love France, I have to say that the perfect cheeseboard would have Cheddar, from the West Country, not Ireland or New Zealand, Stilton and Wensleydale on it, and nothing else save a few sticks of celery.
And the Wensleydale would be from sheep's milk.

[Demar]

Dubliner Cheese..... so good.  Dubliner/Guiness Cheese soup..... even better.   

http://www.onceuponacuttingboard.com/2012/03/guinness-dubliner-cheese-soup.html

https://www.elite-gourmet.com/gourmet-cheese/dubliner-cheese-1000105.aspx

Sometimes, if there is no solid cheese left in the house, I will pour a mouthful of shredded parmesan directly from the container much like drinking milk from the jug. 

[Lannis]

Dubliner Cheese..... so good. 

That's Fay's favorite.   Really good!

Lannis

[sturgeon]

Limburger and onion on rye. My favourite pub grub. Bonus is that people leave you alone 

[Tkelly]

come to the Wisconsin rally.

[pebra]

Limburger, Tilsit -  now you're talking!
Or a ripe camembert from unpasteurised goat's milk, mmmmm
I'm reminded that there's an overdue  "Ridder" in the fridge, a local specialty. Haven't found anything quite like it. Wish you could sample it.

[not-fishing]

Sidecars, Dogs and Cheese, a Trinity for the common man.

[oldbike54]

 Ahh , Wallace and Grommet , brilliant stuff . Wallace is voiced by my favorite actor , Peter Sallis , who claims to have never have actually tasted Wensleydale cheese 

 Dusty

[fotoguzzi]

come to the Wisconsin rally.

as a bonus they have great Venison too.

[Lannis]

Limburger, Tilsit -  now you're talking!
Or a ripe camembert from unpasteurised goat's milk, mmmmm
I'm reminded that there's an overdue  "Ridder" in the fridge, a local specialty. Haven't found anything quite like it. Wish you could sample it.

What's "local" for you?   The original is Norwegian, so I'm led to understand, and it's hard to duplicate anywhere else (like Vidalia onions or Turbeville cantaloupes, there's something in the soil).    Is there a Ridder cheese like you describe made in America?   I'm sure I could get some shipped here ....

Lannis

[fotoguzzi]

this is NOT cheese.

[oldbike54]

this is NOT cheese.

 Years ago a friend worked in a Quik Trip just around the corner from a hippie bar in Tulsa . Even the stoners that would wander in at midnight wouldn't eat that stuff 

 Dusty

[pebra]

What's "local" for you?   The original is Norwegian, so I'm led to understand, and it's hard to duplicate anywhere else (like Vidalia onions or Turbeville cantaloupes, there's something in the soil).    Is there a Ridder cheese like you describe made in America?   I'm sure I could get some shipped here ....

Lannis

Local? A Norge-man lives in Norway, see? 
Something in the soil? I'd rather think it's a particular bacteria culture, probably patented.

With some help from Wikipedia: I think the Ridder (meaning knight) is only made here (in Norway, Norge-land), but it's exported to USA. I can only hope it's the right sort that's exported  -  they make two sorts: One tame that they wash the smear off of then cut and vacuum pack for the grocery shops. One that they don't wash (and hopefully is not vacuum packed) so it can be ripened further. It's quite interesting to follow the development in taste, smell and texture.

Like Tilsit and Limburger (and many other cheeses) the Ridder is also smear-ripened. But its bacteria culture is much milder  -  doesn't make it nearly as pungent as e.g. Tilsit. In its early stages the Ridder is almost Swiss cheese-like in texture and colour although definitely softer. I mainly cut it with the cheese plane and have on bread or crispbread. The smell and taste when fresh are quite mild although you can sense a little "stink" which grows more noticeable over the weeks.

There must be a huge selection of cheeses in USA, you'd think there's something quite like it. Do try to order it, I believe it's exported there. Start out with a small piece to see if it's in your vein.
During the fall we buy a wheel (1.8 kg) of Ridder which is "best before" November, and save it for Christmas. What's left now towards the end of January is still lovely on bread when you cut it with the plane, but the smell is quite strong. In a week or two from now it will start to crumble, the colour will be unappetising and it will be very strong to the smell and taste.
Great with beer or scotch and probably many other drinks.
Bon appétit!   

[Lannis]

Local? A Norge-man lives in Norway, see? 
Something in the soil? I'd rather think it's a particular bacteria culture, probably patented.

Thanks, this is all good info and I hope will lead to me getting something as close as I can to what you can buy at that farm at the head of the fjord.

I said "soil" because it may be something as simple as a bacteria, fungus, or just a local chemical in the grass that the cows eat that produce the milk from which the cheese is made.   Or it may be a bacteria in the air there, or (as you say) something they've figured out that's known by the locals.

There must be a huge selection of cheeses in USA, you'd think there's something quite like it. Do try to order it, I believe it's exported there.

Yes, my goal is to find a kind that is as much like home as possible.  People have no conscience sometimes, you know, when it comes to making money, and might call any sort of cheese "Ridder" if they can get away with it.  Or they might be selling a "dumbed-down" version for the non-discriminating foreign palate.   I'll bet the Italians don't send us their best mozzarella!

 In a week or two from now it will start to crumble, the colour will be unappetising and it will be very strong to the smell and taste.

"Cheese - Milk's leap towards immortality"

Lannis

[BoatDoc]

+1 for Dubliner!
Another great Cheddar is Colliers from Wales!

[Aaron D.]

What do you think goes INTO Velveeta!?

[Lannis]

What do you think goes INTO Velveeta!?

The fine print says something about "Pasteurized Prepared Artificial Cheese Food Product", I think, sort of the cheesy version of Spam.   (If it WERE cheese, the second item on the ingredient list wouldn't be "whey" - "whey" is already part of real cheese!)

That being said, we ate tons of the stuff growing up.   Once upon a time, it was the cheapest cheese you could buy, sort of like canned "Double Q" salmon was the cheapest protein you could buy.

Today, I'd have to eat it with a quart of prune juice chased with a cupful of steel cut oats to avoid an embarrassing trip to the E-room if I ate that much of it like when I were a lad.

Lannis

[Demar]

What do you think goes INTO Velveeta!?

Years ago I went on an 18-day backpacking trip. We brought Velveeta and Spam..... good times!

[Robert]

Limburger and onion on rye. My favourite pub grub. Bonus is that people leave you alone 

Would that be ... on rye ... , and with rye?

[Guzzistajohn]

Limburger and onion on rye. My favourite pub grub. Bonus is that people leave you alone 

Took the words right out of my mouth, hey that's unsanitary! Limburger and a beer YUM!!!!