11-30-2015, 10:47 PM
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#1
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Franchise Player
Join Date: Sep 2013
Location: Brisbane
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The Cheese Thread
I thought we could use this thread to discuss our favourite (or least favourite) cheeses after Parmesan was brought up in another thread.
This is Parmigiano Reggiano AKA Parmesan AKA the King of Cheeses.
It is only produced in a certain area of Italy and must be aged at least a year. Also, in the EU it is legally the only cheese that can be called Parmesan. Mmm Mmm, this is the good stuff whether grated, shaved, or eaten in chunks.
Another alternative is Grana Padano. It has a less potent flavour and is slightly softer but is an excellent substitute for Reggiano at a price which doesn't require a bank loan. It is not technically "Parmesan" but is close enough for me. I usually try to have a chuck of this in my fridge at all times.
Finally there is Kraft 100% Parmesan which as far as I can tell contains 0% Parmesan. It is still tasty because powdered cheese but come on call it what it really is, "100% Powdered Cheese that tastes good on Italian food".
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11-30-2015, 11:41 PM
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#2
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First Line Centre
Join Date: Dec 2013
Location: Canterbury, NZ
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If you're a fan of parmesan then you'll love this stuff:
That's Curio Bay Pecorino, a hard cheese made from sheep's milk here in southern NZ. We use it at my work and I'm hooked on it. The cheese has an almost snow-white colour to it so it looks amazing on pizza and pasta, and it has a nice slightly nutty flavour to it.
I have no idea if you can get it outside of NZ but if you happen to see it it's worth a try.
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12-01-2015, 12:27 AM
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#3
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Franchise Player
Join Date: Sep 2013
Location: Brisbane
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Quote:
Originally Posted by Party Elephant
If you're a fan of parmesan then you'll love this stuff:
That's Curio Bay Pecorino, a hard cheese made from sheep's milk here in southern NZ. We use it at my work and I'm hooked on it. The cheese has an almost snow-white colour to it so it looks amazing on pizza and pasta, and it has a nice slightly nutty flavour to it.
I have no idea if you can get it outside of NZ but if you happen to see it it's worth a try. |
That looks so delicious. I will have to find it, I'm sure there is at least one fancy cheese shop in Sydney that will have some. I usually have cheese from Tasmania but NZ cheese is really good too.
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12-01-2015, 08:02 AM
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#4
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Franchise Player
Join Date: Sep 2008
Location: Calgary
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If anyone is looking for a nice, crumbly, English cheddar, you can get this amazing stuff at Costco.
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12-01-2015, 09:01 AM
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#5
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Franchise Player
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Oh ya, that stuff is awesome.
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12-01-2015, 09:29 AM
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#6
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Franchise Player
Join Date: Feb 2007
Location: A small painted room
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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
Last edited by calumniate; 12-01-2015 at 12:00 PM.
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12-01-2015, 09:32 AM
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#7
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Unfrozen Caveman Lawyer
Join Date: Oct 2002
Location: Winebar Kensington
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12-01-2015, 09:34 AM
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#8
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Franchise Player
Join Date: Mar 2004
Location: Calgary
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__________________
REDVAN!
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12-01-2015, 09:55 AM
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#9
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Nostradamus
Join Date: Jul 2003
Location: London Ont.
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I have never had a cheese that I didn't like outside of Blue cheese. I like Blue cheese dips though, go figure.
I love Swiss cheeses of all variety. The Swiss cheese fondue recipe above has made me hungry. When I do a fondue that is almost the exact recipe that I use, though I have never used Kirsch, nor have I thrown a Laughing Cow cheese in there. Will have to try that next time.
__________________
agggghhhhhh!!!
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12-01-2015, 10:09 AM
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#10
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One of the Nine
Join Date: Jul 2007
Location: Space Sector 2814
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I love cheese, eat it all the time, but I know nothing about it.. similar to how I am with wine.
This year for Christmas Eve we are doing finger foods and I was hoping to build a cheese platter. I would be interested to hear from any experts who build these on the regular. I generally just buy some aged cheddar, gouda, boursin and harvati then some of those flat pretzle crackers and call it a day. But I feel like I could step it up.
The Balderson 5 year aged cheddar at Costco is my favourite of all time, just to throw that in here.
__________________
"In brightest day, in blackest night / No evil shall escape my sight / Let those who worship evil's might / Beware my power, Green Lantern's light!"
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12-01-2015, 11:41 AM
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#11
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Franchise Player
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I'd suggest getting some more neutral crackers for cheese delivery, like Carrs.
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12-01-2015, 11:56 AM
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#12
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Franchise Player
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I opened this thread expecting it to be about specific cheeses. Not a general type of cheese. E.g., "I got this really good roquefort at Janice Beaton called Roquefort Société", and so on.
Is this a troll thread? I can't even tell anymore. If so, I guess successful troll is successful.
__________________
"The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
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12-01-2015, 11:57 AM
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#13
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First Line Centre
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St. Auger is my favorite blue cheese. Imagine salty butter with a bit of blue.
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12-01-2015, 11:59 AM
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#14
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Franchise Player
Join Date: Feb 2007
Location: A small painted room
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Quote:
Originally Posted by CorsiHockeyLeague
I opened this thread expecting it to be about specific cheeses. Not a general type of cheese. E.g., "I got this really good roquefort at Janice Beaton called Roquefort Société", and so on.
Is this a troll thread? I can't even tell anymore. If so, I guess successful troll is successful.
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High Horse cheese is one of my other favourites 
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12-01-2015, 12:53 PM
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#15
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Voted for Kodos
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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.
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12-01-2015, 02:24 PM
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#16
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First Line Centre
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Velveeta.
Done and done.
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12-01-2015, 03:20 PM
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#17
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Franchise Player
Join Date: Nov 2006
Location: Salmon with Arms
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Smoked Gouda from a local Dutch dairy for the win
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12-01-2015, 03:46 PM
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#18
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#1 Goaltender
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That gouda would be nice. I like cheese made with non-pasturized milk which is unavailable here for the most part. A nice brie is good and versitile though.
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12-01-2015, 04:18 PM
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#19
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Franchise Player
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Here's what I always get!
I'm cheap.
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12-01-2015, 04:20 PM
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#20
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Ate 100 Treadmills
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Quote:
Originally Posted by CorsiHockeyLeague
I opened this thread expecting it to be about specific cheeses. Not a general type of cheese. E.g., "I got this really good roquefort at Janice Beaton called Roquefort Société", and so on.
Is this a troll thread? I can't even tell anymore. If so, I guess successful troll is successful.
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So you don't want to come to the Havarti party?
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