The Official 'Cheese' Cheese Thread.
 

Amidst much confusion whereby members were hoping to eulogise about their favourite smelly dairy product and were lambasted for daring to ;) I welcome you to the Cheese thread where we only discuss foodstuffs.

Cheddar Cheese:
http://i.telegraph.co.uk/telegraph/m...0_1238272c.jpg

The king of cheeses. Available in mild (how dare you) and Mature (well done son!) it is the ultimate all round cheese for both sandwiches and melting.

Gouda:
http://www.recipetips.com/images/glo...eese_gouda.jpg
It has virtually no taste but it retains it's consistency well when cooked and has a slightly nutty flavour. Mild enough in sandwiches to not overpower everything.

Halloumi:
http://www.igourmet.com/images/topics/halloumi1.jpg
Never to be eating in it's raw state. It resembles a Goodyear tyre. Grilled however, it becomes one of the most moorish tastes on the planet and goes fantastically well in a Spinach salad.

More to come in the Cheese thread of the year.

Cheese and peanut butter on toast.

Try it.

Nah. I'm English. We don't do combinations unless there is onion involved.

Where the hell do you think I'm from...

It doesn't say but I am worried now that you are putting cheese with a bar snack staple :(

I'm from merry old Engerland.

But seriously, you put the peanut butter on the bread, then the cheese on top, then the whole lot under the grill. It's amazing.

Blasphemy. Onions, Lea & Perrins or HP.

Branston brown sauce is the best, or the HP fruity stuff. And I've never been a huge fan of onions, I can go with some slices of tomato on my cheese on toast though.

But the big question is, do you toast the bread beforehand or not?

Beforehand. Always, no matter what the sandwich is.

Anyone else been to cheese.com?

I thought that one was familiar ... Win for Lebanese cuisine! :thumb:

It's great to be eaten raw, donno what you're talking about, really good with peach jam, or just with tomatoes if the raw Halloum is very salty. If you don't like extra salt, just keep it for an hour or two under the water, the cheese becomes sweeter and very tasty. That is actually my favorite kind of cheese.

We eat grilled Halloum every good morning ... or every day we have the time to grill them. If not, raw is the answer.
It's eatable in a dozen of different ways, it gets very different each time ... it's a pretty practical cheese.

My personal favorite: Havarti with Pepper.
http://shop.fofarms.com/images/havartipepLRG.gif

some of my favorites...

http://z.about.com/d/greekfood/1/0/-/5/feta_499.jpg
feta

http://www.thenibble.com/REVIEWS/mai...embert-260.jpg
camembert

http://www.thedailygreen.com/cm/thed...calcium-lg.jpg
romano

i'm usually not that big a fan of hard cheeses like parmesan, but there's something about romano that rings well with me. delicious on Italian foods.

^Feta:) Love that stuff. Especially peppers stuffed with feta, that's just awesome.

there is one thing i'm confused about -- is it supposed to be a goat cheese? because i've tasted some pungent stuff marketed as feta and it tasted more like gorgonzola than what i typically associate with feta. not nearly as good as what i'm used to.

I'm not sure. I'm not a huge goat cheese fan at all, but I love feta. I also enjoy brie and Manchego

http://cheesemonger.files.wordpress..../manchego1.jpg

http://farm1.static.flickr.com/218/5...5baa161a58.jpg

a
FETAFETAFETAFETAFETA

I love freshly grated Parmigiano-Reggiano on just about anything: pasta, salads, soups, in risotto.

This thread inspired me to bring a Brie and green apple on a baguette sandwich to work today. :)

Unpasturized brie has always been my favourite cheese.

Sadly it's illegal in most places now :(

As is Casu Marzu but I don't fancy eating that
YouTube - Gordon Ramsey - Maggot Cheese - F Word

Ooo good choice, I haven't had that since I was living with my nan in Wales. Yeah you're not gonna be able to get that anywhere in North America unless you know a guy who knows a guy.

There is a brie called Brie de Nangis which is pasteurized but the most similar to unpasteurized that I've tasted. The paste is firmer than unpasteurized but it has that same very sweet yet savory mushroomy quality. It comes from Ile-de-France, a/k/a Brie capital of the world:

Brie de Nangis

Take the toast, put the cheese on it, put it under the grill to melt it.....and throw the peanut butter away!

Gah, all this cheese talk. When i get paid im gonna spend it all on cheeses.

http://www.dublinercheese.ie/wp-cont...06/history.jpg

It might be pure nostalgia, but this is up there on my cheese list.

http://img29.imageshack.us/img29/295...olocatelli.jpg

Locatelli cheese grate on pasta and great on salad, too.

http://i569.photobucket.com/albums/s...c/100_5570.jpg
Mmmmmhm goat cheese.

i'm probably gonna get crucified for this, but i actually like the deli style American Cheese :shycouch:


not the stuff in wrappers though

Feta can be from either goat or sheep's milk, and depending on how its made it can vary in flavor and texture.

i'm no connoisseur, i just love almost every type of cheese i've had... even blue vein

i will now go make the classic "toasted cheese and ham" sandwiches.

Yes.

but the king is:
http://doit101.com/Foodrink/images/cheese13.jpg
Good ol' Muenster

I hate salty food:(

me too :D just soak it in water for a few minutes, and wash the salt away. (or you can just buy the "low salt" ones)

the stuff in wrappers, if you read the packaged it isn't called cheese but cheese spread or cheese product, the reason they're called that is because it's cheese mixed with milk or oil - the slices would melt together if they weren't individually wrapped

being from where I'm from I have to go with Bleu cheese

Am I the only one who prefers this to actual cheese?

http://blogs.houstonpress.com/eating/easy-cheese.jpg

1. It doesn't smell like socks.
2. It doesn't look "moldy"...
3. I'm pretty sure people in other countries don't eat this with worms.
4. It tastes awesome on Ritz Crackers.

That pretty much tastes like salty molten plastic to me.

you're gross

You guys are gross. Real cheese is made of mold.



MOLD

that shit that grows in your sink or at the bottom of your laundry basket. I've never felt the urge to go up to a rotting piece of drywall and take a big bite. At least with Easy Cheese I know it isn't going to grow inside me and turn me into a furry green monster or something.

No it isn't

I'm fortunate to have an excellent little store here in town that specializes in cheese. Local cheese.

fancy cheese is covered in the stuff!

It's put on it during the making of it if it's required by inserting copper rods.

The cheese itself isn't made from it.