Cheese Admiration and Celebration
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From our last trip to Bohemian Creamery:
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@sandielewis2001: I'm taking notes! You're increasing the probability that I need to visit Sonoma in the future. I like wine, but I love cheese!2
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Stopped at the Rogue Creamery in Oregon when driving through a couple years ago. I had an amazing cheddar made with both cow and goat milk. Unfortunately it isn't available in their webstore at the moment, but found a description of it
Mt. Mazama: "the cheese is made from a combination of pasteurized cow's and goat's milk and it's typically left to age for a minimum of one year. Underneath its natural rind, the texture is dense, creamy, and crumbly, with tiny crystals dispersed throughout the body. The aromas are rich and pleasant, while the flavors are nutty, tangy, sweet, and acidic with hints of caramel."
Now I am going to have to go again, lol.3 -
sandielewis2001 wrote: »From our last trip to Bohemian Creamery:
That. That is the cheese thingie that I need for sanity and joy! Yumaramadingdong!!!!1 -
smithker75 wrote: »I am very fortunate to have this selection in the small supermarket within walking distance from my house.
I love all cheese!
I'm particularly partial to a Tasmanian triple cream brie with quince paste on a wafer cracker. I also love dutch smoked cheeses.
I find the best way to satisfy my cheese craving is to grate sharp, vintage cheddar super fine and sprinkle it on toast.
Actually, this is funny as smoked cheeses aren't really a thing in the Netherlands. You can get smoked cheese in Germany though (and I think in Poland).
This is something I learned when visiting the Netherlands a few years ago! It's a popular cheese here in Australia and is always referred to as Dutch. So strange
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BarbaraHelen2013 wrote: »The absolute Nirvana of cheese for me which I can almost never find is the Norwegian Gjetost - brown, caramelly, almost fudgy, cheese, sliced wafer thin and eaten with a juicy pear. Heaven!
This triggered me, lol. Every time I go to Norway and see the brown cheese, I feel tempted to try it because the Norwegians love it. And every time I try it, I think 'yuck' 🤪 and then the memory fades, so the next time I'm in Norway, I'll remember I didn't like it, but I can't remember what it tasted like, want to try it again...
I have to admit that my cheese consumption has dwindled to nearly nothing, since it's so calorie dense. I'm missing French cheeses in this thread!
My most frequent cheese is Chavroux (spreadable goat's cheese, uber commercial) on bread with sliced chicken. Not really indulgent though. But it's nice in dishes like risotto.
Sometimes I'll get some (semi) spreadable goat's cheese from a local farm:
Occasionally I'll just put a slice of Maredsous (Belgian 'abbey cheese'), gouda or cheddar or something similar on bread and microwave it. Or a grilled croque monsieur (cheese, ham or chicken and ketchup between two slices of bread). Melted cheese, yum...
Rambol is a type of cheese I used to eat a lot at my parents' house:
I'm not a hard cheese kind of person, I prefer the softer ones. And this is as soft as it gets, so gooey it comes in a little stoneware dish:
I'm also partial to blue cheeses (Fourme d'Ambert, Rochebaron, Cambodzola, Gorgonzola, Roquefort,... ), especially combined with a jam or chutney. Put those on something crispy like knäckebröd and I'm in heaven. Geez, I havent eaten that in YEARS.
Another cheese and sweet combo I love is Régal de Bourgogne or similar, soft cheese from cows' or goats' milk with raisins or other fried fruit:
If I 'fall off the wagon' and regain my 70 lost lbs because of eating all the cheeses again, I'm blaming you 😁 cheese was actually the start of my weight gain! I went on holiday in France for two weeks after university, and had cheese every day between the main course and dessert, such a French tradition. I probably gained 10lbs in those two weeks 😳6 -
"Cheese: A Love Story" has six episodes and I've watched it twice already. It was on the Canadian "Food Network" channel but I'm sure there are other ways to watch it. A Maître Fromager takes you on a journey around the world sampling cheeses. Exciting stuff for people like us
I don't have a favourite cheese, though I once had a smoked applewood cheddar with caramelized onions that I still think about years later LOL And I love a grilled cheese sandwich made with smoked Mazuda and rye bread.
Our family Christmas Eve tradition is appies and a raclette. Raclette cheese was difficult to find this past Christmas and the deli that I usually buy it from hadn't been able to get any for a year! I managed to find a small amount elsewhere and topped it up with some Emmentaller. It did not melt the same but was okay in a pinch.
I'd have to say that raclette or a cheese fondue are my favourite ways of eating cheese, but that's because it's also a social evening spent with friends and/or family.3 -
Reading posts on this thread, I realized - somewhat to my surprise! - that while I absolutely love a good cheese (per my personal definition of "good" 😉) - it's a thing I actually am able to moderate. (Personality-wise, this is a near miracle, honestly.) For some reason, I can buy an 8-oz round of good brie, cut an eighth of it, savor it, and stop there. That's not like me! 😆
Please, keep commenting, keep posting pics and descriptions of all the lovely and delicious cheeses available where you are (or wonderful cheese memories of times past!).
Thank you - I'm loving this, learning lots, adding goals to my "cheese life list".0 -
Quiet COVID New Year's Eve cheese fondue:
Christmas Day lunch is always casual; leftovers from the Christmas Eve raclette:
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Favorite cheddar- Washington state University Cougar Gold
Stilton- it’s wonderful on so many things… pears with port, pasta with venison sausage, on a filet mignon It practically makes its own sauce, celery with walnuts…
I do really like crackers, but I dont eat them with cheese. I have cheese with dried apricots or figs and nuts. Or apple slices. Or quince with manchego.
This thread is making me hungry.4 -
BarbaraHelen2013 wrote: »Cheese is the one thing that prevents me from being Vegan as opposed to Vegetarian.
Me too! Or at least plant-based (can't be bothered worrying about minutiae which I probably don't know about which would mean I'm not vegan anyway).
Vegan cheese is just dire and often contains coconut oil which I can't tolerate.
My favourite cheese is a local one, made by "over the moon" here in NZ. It was an accidental light blue... something happened that didn't work but the cheese is soft, spreadable if you want, sweet and so flavoursome with very little blue. They sell it at our farmer's market and it is divine.2 -
ToffeeApple71 wrote: »BarbaraHelen2013 wrote: »Cheese is the one thing that prevents me from being Vegan as opposed to Vegetarian.
Me too! Or at least plant-based (can't be bothered worrying about minutiae which I probably don't know about which would mean I'm not vegan anyway).
Vegan cheese is just dire and often contains coconut oil which I can't tolerate.
My favourite cheese is a local one, made by "over the moon" here in NZ. It was an accidental light blue... something happened that didn't work but the cheese is soft, spreadable if you want, sweet and so flavoursome with very little blue. They sell it at our farmer's market and it is divine.
That sounds wonderful, but I don't think they'll let me into NZ right now to get some. 😉 I'll have to put that on my "cheese goals" list, too.
Me, I have nothing useful to add, except that it turned out that cubed-up queso fresco was oddly tasty with broccoli, black vinegar and tamari - sort of a cross-cultural quick vegetarian dinner experiment. I think it (queso fresco) might be good marinated in various things, too.
Speaking of vegetarian (one of which I've been for 47+ years) my understanding of the terminology is that "plant based" describes eating patterns, and overs a wide range, with the universal factor that most of the diet is plant-sourced. May or may not include meat, fish, eggs, dairy, other animal products in small amounts.
Vegetarianism you apparently are familiar with, and are, I think? You probably know it comes in sub-types, like ovo-, lacto-, ovo-lacto, and strict, depending on whether the person eats eggs, dairy or no animal sourced foods at all.
Vegan , IMU, goes beyond eating patterns to be a moral/ethical whole-lifestyle perspective that avoids any foods or other products that exploit animals either directly, or in their processing. Animal foods not eaten, animal products not worn (like leather) or used in other ways to the extent possible, foods processed with animal products that aren't in the finished food are not eaten (like many refined sugars, some beers, etc.), honey may not be eaten, etc.
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Oh my goodness, @AnnPT77 , I could barely get through this thread without running to the fridge! I used to be a cheddar only gal. No exposure to much else. Then we moved to Europe for 8 years, and my cheese world exploded. There was an Italian shop (we lived in Germany) where the shopkeeper introduced us to a very old Parmesan. He showed us how to break pieces off, not cut through it, so that you got all of the natural ridges created by the crystallization. Then he dripped various balsamics (the one I remember was a chocolate balsamic reduction) and we popped them in our mouths. Mercy... Just the memory of that.
I LOVE a St. Agur blue, and a good gouda. And there is some kind of triple brie from France that my dear French neighbor always bought me. It is so creamy and calorie packed that I'm not sure I ever looked up how to enter it in my food diary. That neighbor moved away and I don't often buy it anymore, but again, the memories. Oh, and my daughter has a friend in Washington state who has sheep and makes the most marvelous ewe cheeses. She always brings a wedge for her dad and me, sweet kid. She doesn't do much cow dairy, but has found that sheep's cheese is Ok for her tummy.
Living in Oregon, I am also partial to a good Tillamook Creamery grilled cheese sandwich too
What a thread. My head is spinning...
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Tillamook. Yum! We did a trip down the Oregon coast a few years ago and that was definitely a highlight. Actually it was the Tillamook ice cream that caught my fancy the most. I tried to bring some home in our RV freezer but ended up eating it before we even got to the border LOL3
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I'm currently on holiday in France (Jura region) and yesterday we went to a restaurant for a typical regional dish: cheese fondue! It's been years, and last time was a Swiss (or maybe Savoyard) version of it.
Jura version: three types of Comté cheese (young, semi aged and aged) melted and mixed with white wine and some Marc égrappé (a type of eau-de-vie). Not my picture, but to illustrate 😉
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I'm currently on holiday in France (Jura region) and yesterday we went to a restaurant for a typical regional dish: cheese fondue! It's been years, and last time was a Swiss (or maybe Savoyard) version of it.
Jura version: three types of Comté cheese (young, semi aged and aged) melted and mixed with white wine and some Marc égrappé (a type of eau-de-vie). Not my picture, but to illustrate 😉
Oh. My. I am salivating as I type this. We lived in Germany for 4.5 years and spent many, many weekends camping or skiing in Switzerland. I use Emmentaler, Gruyere, white wine, a bit of Kirschwasser (would that be considered an eau-de-vie?) and a rub around the dish with a clove of garlic when making my fondues. I'd love to find some Comte and try that instead for a change.
Most people drink white wine with their cheese fondues. Me included. However we were once enjoying one in Switzerland (I think we were in Verbier) where the server told us that to really get the full flavour of the cheese, we should be drinking a hot beverage with it. I wonder if it was a regional thing, or just a personal preference. Has anyone else ever heard that recommendation before?1 -
@ridiculous59 yes I think a hot drink was suggested in Brussels when we had the most amazing fondue too. I have a feeling it was still alcoholic and maybe a bit sweet to counteract the saltiness of the cheese 🤔 I also adore Comte, and I’m intrigued by the Parmesan with balsamic - as a cheese fan, I may be outing myself but I usually only have Parmesan with cooked stuff (ie in a sauce). What have I been missing all these years?! 😮2
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ToffeeApple71 wrote: »BarbaraHelen2013 wrote: »Cheese is the one thing that prevents me from being Vegan as opposed to Vegetarian.
Me too! Or at least plant-based (can't be bothered worrying about minutiae which I probably don't know about which would mean I'm not vegan anyway).
Vegan cheese is just dire and often contains coconut oil which I can't tolerate.
My favourite cheese is a local one, made by "over the moon" here in NZ. It was an accidental light blue... something happened that didn't work but the cheese is soft, spreadable if you want, sweet and so flavoursome with very little blue. They sell it at our farmer's market and it is divine.
That sounds wonderful, but I don't think they'll let me into NZ right now to get some. 😉 I'll have to put that on my "cheese goals" list, too.
Me, I have nothing useful to add, except that it turned out that cubed-up queso fresco was oddly tasty with broccoli, black vinegar and tamari - sort of a cross-cultural quick vegetarian dinner experiment. I think it (queso fresco) might be good marinated in various things, too.
Speaking of vegetarian (one of which I've been for 47+ years) my understanding of the terminology is that "plant based" describes eating patterns, and overs a wide range, with the universal factor that most of the diet is plant-sourced. May or may not include meat, fish, eggs, dairy, other animal products in small amounts.
Vegetarianism you apparently are familiar with, and are, I think? You probably know it comes in sub-types, like ovo-, lacto-, ovo-lacto, and strict, depending on whether the person eats eggs, dairy or no animal sourced foods at all.
Vegan , IMU, goes beyond eating patterns to be a moral/ethical whole-lifestyle perspective that avoids any foods or other products that exploit animals either directly, or in their processing. Animal foods not eaten, animal products not worn (like leather) or used in other ways to the extent possible, foods processed with animal products that aren't in the finished food are not eaten (like many refined sugars, some beers, etc.), honey may not be eaten, etc.
And this is the minutiae I struggle with. Happy to avoid the obvious, like honey, but the additives and colourings to look out for, plus things in shampoo, face creams etc means I could never call myself vegan.
I don't really give myself a label. I guess I'm a vegetarian, I do eat eggs and cheese. Occasionally I'll eat fish (if I've caught it) and we always have salmon on Xmas Day.
But cheese really, really is my downfall!
We have a great shop here that sells amazing cheese and I'll sometimes go in and try something new. Found a washed rind cheese that my goodness was so smelly but she promised me it tasted good. Had it with some homemade crackers, and really enjoyed it. Wouldn't get it again unless I was sure it would be eaten at one go, because the leftovers stank out my fridge!2 -
This thread is amazing! A few years back, I was asked what my favorite food was and was truly stumped (I like all foods, excluding black licorice, which (I believe) goes without saying, but I digress). After much thought, I realized that cheese is my favorite food. I had no clue as to all the cheeses (and pairing with other foods) that I didn’t know about. Thank you all for the wonderful suggestions; I need to go on a serious cheese hunt!2
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My favorite winery is running an instagram contest to pair their wine with your best grilled cheese recipe. My wife and I each came up with a decadent recipe. Then we put them into MFP 😲. We decided to only make one of each sandwich which we would split and went on an extra long walk to earn enough calories to enjoy the wine! Love that we could find balance in our diet and we were still able to close our diaries in a deficit for the day!
For lunch we had the “smokehouse” grilled cheese made with homemade sourdough, smoked brisket (6oz), smoked Colby jack (2oz) and smoked cheddar (2oz)
For dinner we had the “southern” grilled cheese made with homemade sourdough, southern pimento cheese (also homemade) and bacon
Which grilled cheese would you vote for?5
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