The Cheese Thread

[Fuzz]

Originally Posted by OutOfTheCube

Here's what I always get!



I'm cheap.

Ugh. The last time I had that stuff was when I was in poor in University. It does not melt like cheese should melt. There is something weird about it.
At $6.99 I wouldn't consider that a deal...

[DownInFlames]

My favourite Canadian cheese is Louis D'Or from Quebec. It's a fairly hard cheese with a nice, nutty flavour.



http://fromagesduquebec.qc.ca/en/che...s_D%E2%80%99Or

[DoubleK]

Originally Posted by You Need a Thneed

I absolutely love Bothwell fresh cheddar curds. They sell Squeakers in Safeway and some other stores, but they aren't even close to the same as fresh ones from the factory. I don't get out to Manitoba enough to actually have them fresh.

Is there anything local that can compare? They would have my business in a heartbeat!!

[evman150]

One of the best things about living in England was buying a nice chunk of Stilton for the equivalent of $2. The same chunk in BC is about $10.

[undercoverbrother]

Sylvan has it's very own Cheese producer.

http://www.sylvanstarcheesefarm.ca/

Their Gouda is Gooda. It has won awards and is ranked #4 in the world.

Also, as an aside really great family. My boy played Lacrosse with one of their boys. Always good to support local. If you see their cheese(s) give them a try.

[CMPunk]

[boosterjuice]

I enjoy smoking my own cheese with my Bradley smoker, applewood cold smoke. I've smoked bulk cracker barrel medium cheddar (this tastes awesome), and also Dutch Gouda (my fav).

[Ruttiger]

Originally Posted by CMPunk

Post my 3 year old's face in place of Homer and you have a good idea of mealtimes at our house.

[BuckPunny]

My favourite fancy "cheese board" type cheese is from Springbank Cheese in Willow Park. They have a curry cheese there that's so, so good. It sounds a bit weird but it's delicious! Whenever I buy it, they recommend pairing it with a coconut gouda that they also sell. It's a delicious combo, but I don't love the coconut gouda on its own. I usually stick with just the curry cheese on it's own, but the coconut stuff is still good and something different.

Last time we went, we got a caramelized onion and balsamic vinegar cheddar. Opinions were split - I really liked it but my husband wasn't a huge fan. It was really unique and different, in any case.

[Angelamc]

Boursin. In foods, on foods, solo via spoonful. Nom, nom.

[VladtheImpaler]

Originally Posted by calumniate

I really like Dubliner cheese:
http://kerrygoldusa.com/products/dubliner-cheese

Available most places in a wax paper style package. Awesome stuff that has a flaky texture and rounded flavour

Costco has Dubliner. Just picked it up on Saturday for the first time - love it - it's like a cross between a parmigiano and a gouda.

[calumniate]

Originally Posted by VladtheImpaler

Costco has Dubliner. Just picked it up on Saturday for the first time - love it - it's like a cross between a parmigiano and a gouda.

Hey nice! Glad you like it. Your description seems fair to me.. I have a hard time describing it because it's in a bid of a weird category on its own. Glad I randomly tried it when I did though

[VladtheImpaler]

Originally Posted by calumniate

Hey nice! Glad you like it. Your description seems fair to me.. I have a hard time describing it because it's in a bid of a weird category on its own. Glad I randomly tried it when I did though

Indeed it's fantastic. I recall being at a nice Italian eatery in Tucson and we had a fantastic cheese platter. There were mostly the hard Italian cheeses, and I recall thinking "I wish I could find a cheese that was almost like that, but a bit softer" and here it is! Costco is the best.

[northcrunk]

Has anyone tried Fromunda Cheese? I hear it's kind of salty though.

[PostandIn]

My fav is Piave. Similar to Parmesan but nuttier and not quite as hard. Costco used to have it but now I can only find it in specialty stores.

[FireGilbert]

Originally Posted by CMPunk

You forgot to say:
"Mmmm, 64 slices of American cheese..."

Or right after Marge:
"Homer, have you been up all night eating cheese?"

[Jimmy Stang]

This thread has been dormant for nearly four years, and that's a cryin' shame. Life is too short for bad cheese. Therefore I humbly bump this thread with two noteworthy contributions that have recently improved my cheese eating.

1) There is a President's Choice (in their fancy sounding "black label" line) called "Red Fox" that is amazing. It is a hard Red Leicester and it is a little bit crumbly and also has nice crunchy crystals inside. I got it in a cheese pack for breaking the magical $250 mark at Superstore a few weeks ago, and man oh man is it good. I even bought a different brand of Red Leicester (and more expensive) at Co-op because I happened to be there it was mediocre in comparison. And as long as you promise not to clean out the Hamptons location, it is on sale for $5 (was $8) for the next week or so with a limit of 4 per customer. Here's a link. There is also a similarly-named "White Fox" which is also good in its own right and is a crumbly Cheshire cheddar, but you can't even compare it to the red.

2) And also: cheese bags / cheese papers. Cheese storage is tricky, and even a cheese glutton like me can't do it all in one sitting. Plastic bags don't let it breathe so you get mould faster, leaving the bag open and even adding parchment paper makes it dry out unevenly. I have even tried combinations of wax paper, foil, and parchment based on online tips, each with no success and added hassle.

Enter the cheese bag. They are $20 for 15 on Amazon, but you can support a local shop and get 15 for $15 at Zest Kitchenware in Dalhousie. They aren't cheap, but they sure do keep cheese nice. I would consider them somewhere between parchment paper and wax paper, and have apparently been designed with the sole purpose of keeping cheese just right. I will never store cheese any other way. The brand is Formaticum and here's an Amazon link, but like I said, you can get them cheaper AND support local. They also have cheese papers, which are just sheets of the same material. I have found the bags to be really handy though.

[brocoli]

Piave from the Italian Centre. If you like salty parm with the creamy mouth finish of Brie. This is the one for you. Shaved and enjoyed with a great bottle of Bordello and it's a great evening

[_Q_]

Nothing in the world is better than a nice, unpasteurized comté. The flavour is as though parmesan and gruyere had a beautiful love child and then it grew up hanging out with white cheddar.

[FireGilbert]

OMG the cheese thread was bumped!

Lately I’ve been all about blue cheese including experimenting with dressing and butter. Any good blues/recipes?

For the dressing I blend 1 part cheese, 1 part mayo, and 1 part sour cream with lemon juice then stir in crumbed cheese. For the butter it is simply 1 part cheese 1 part unsalted butter. I love Stilton for the dressing and Roquefort for the butter.