Aspiegirl89
Velociraptor
Joined: 5 Feb 2007
Age: 37
Gender: Female
Posts: 410
Location: Belfast, Ireland
14 Mar 2007, 12:44 pm
14 Mar 2007, 1:37 pm
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14 Mar 2007, 2:57 pm
richie
Supporting Member
Joined: 9 Jan 2007
Age: 67
Gender: Male
Posts: 30,142
Location: Lake Whoop-Dee-Doo, Pennsylvania
14 Mar 2007, 5:05 pm
15 Mar 2007, 1:15 am
15 Mar 2007, 1:17 am
15 Mar 2007, 1:42 am
15 Mar 2007, 4:29 am
15 Mar 2007, 4:53 am
15 Mar 2007, 4:57 am
puddytat wrote:
You are asking the right person; I have a small dictionary,a guide,to every know cheese,in my bookshelf somewhere.(looks in vain,for cheese guide.) I used to really like real Roquefort,but it is the most expensive cheese on earth. I mean, the French version. My friends liked all those ultra cream cheeeses, the soft ones,and I kind of liked all the camembert, and all those soft cheese that are so seductive. Ummm..I really do like feta,too. I't smore "interesting."
Yes,I tend to like very smelly cheeses. I got addicted to limburger cheese,the real thing,and then I found, no one would stock it, cause it smells up all the other cheeses, in transit, to deliver and send it. So, it's sometimes hard to find. it has to be aged in yer fridge,and let to get very creamy and smelly,and it is HEAVEN. Delicious. Smoked=flavor and complex cheeses are good, too. There is one sharp cheese, a hard one,that you grate on Italian food, very good.(No,not parmesan.)
Lots of people like goat cheeses now, but I have not tried too many. Yes,the salty flavor in cheese,and the highly developed cheeses,they are very interesting. I like a challenege in cheese, not something too bland, unless it is meant to be nice and creamy smooth, more subtle. Yes,those smoked cheeses are good."Beer" cheeses?The Swiss and Germans really make good cheese,too.and so do some of these small cheese makers in America too.I worked in some small specialty groceries, one time,I got really "into " cheeses.Yeh, Gouda is wonderful.
Yes,I tend to like very smelly cheeses. I got addicted to limburger cheese,the real thing,and then I found, no one would stock it, cause it smells up all the other cheeses, in transit, to deliver and send it. So, it's sometimes hard to find. it has to be aged in yer fridge,and let to get very creamy and smelly,and it is HEAVEN. Delicious. Smoked=flavor and complex cheeses are good, too. There is one sharp cheese, a hard one,that you grate on Italian food, very good.(No,not parmesan.)
Lots of people like goat cheeses now, but I have not tried too many. Yes,the salty flavor in cheese,and the highly developed cheeses,they are very interesting. I like a challenege in cheese, not something too bland, unless it is meant to be nice and creamy smooth, more subtle. Yes,those smoked cheeses are good."Beer" cheeses?The Swiss and Germans really make good cheese,too.and so do some of these small cheese makers in America too.I worked in some small specialty groceries, one time,I got really "into " cheeses.Yeh, Gouda is wonderful.
I, the neophyte, bow before your cheesey wisdom, guide me, master.
15 Mar 2007, 4:57 am
puddytat wrote:
Yes,I tend to like very smelly cheeses. I got addicted to limburger cheese,the real thing,and then I found, no one would stock it, cause it smells up all the other cheeses, in transit, to deliver and send it. So, it's sometimes hard to find. it has to be aged in yer fridge,and let to get very creamy and smelly,and it is HEAVEN. Delicious. Smoked=flavor and complex cheeses are good, too. There is one sharp cheese, a hard one,that you grate on Italian food, very good.(No,not parmesan.)
Limburger is cultured with the same bacteria that makes your armpit stink.
18 Mar 2007, 1:26 am
ahayes wrote:
puddytat wrote:
Yes,I tend to like very smelly cheeses. I got addicted to limburger cheese,the real thing,and then I found, no one would stock it, cause it smells up all the other cheeses, in transit, to deliver and send it. So, it's sometimes hard to find. it has to be aged in yer fridge,and let to get very creamy and smelly,and it is HEAVEN. Delicious. Smoked=flavor and complex cheeses are good, too. There is one sharp cheese, a hard one,that you grate on Italian food, very good.(No,not parmesan.)
Limburger is cultured with the same bacteria that makes your armpit stink.
hmm... interesting, I'll make Limburger cheese!
I love all the cheese Saxen mentioned (hola!), and I'd like to add "jocoque", don't know if it fits in the cheese category, but I love it. It's almost liquid, looks a little bit like cottage, but not as sweet. It's made from fermented milk (when milk separates in two and it forms that thing at the top). Delicious!
18 Mar 2007, 9:23 am
19 Mar 2007, 10:59 am
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