# Cheese epicures? **URL:** \ **Category:** Cafe Society\ **Created:** [October 12, 2005, 3:08pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897 "2005-10-12T15:08:24Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [October 12, 2005, 6:33pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/21 "2005-10-12T18:33:59Z")
> [@Waterman](#): > > I try to serve a cheese course for dinners with guests and most people are blown away by the taste of a “real” cheese (cheddar for example) compared to the supermarket factory made crap that we had thrust upon us by the Kraft’s of the world. You’re now my Cheese Hero. Would you be offended if I dubbed you The Cheesiest? ---
**Author:** ![Waterman](https://avatars.discourse-cdn.com/v4/letter/w/b2d939/32.png) [@Waterman](https://boards.straightdope.com/u/Waterman)\ **Post date:** [October 12, 2005, 6:34pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/22 "2005-10-12T18:34:40Z")
**Caveman** - your name suggests that your favorite cheese would be roquefort 😉 ---
**Author:** ![Waterman](https://avatars.discourse-cdn.com/v4/letter/w/b2d939/32.png) [@Waterman](https://boards.straightdope.com/u/Waterman)\ **Post date:** [October 12, 2005, 6:35pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/23 "2005-10-12T18:35:44Z")
> [@Motorgirl](#): > > You’re now my Cheese Hero. Would you be offended if I dubbed you The Cheesiest? Sure but you won’t be the first!!! ---
**Author:** ![LavenderBlue](https://avatars.discourse-cdn.com/v4/letter/l/e95f7d/32.png) [@LavenderBlue](https://boards.straightdope.com/u/LavenderBlue)\ **Post date:** [October 12, 2005, 6:37pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/24 "2005-10-12T18:37:03Z")
Go to a Greek, Russian or Arab deli and try some imported feta from around the world. I’m especially found of the Israeli and Bulgarian varieties. Not only is it much better than the stuff you’ll typically find on the supermarket shelves, it’s also often cheaper. ---
**Author:** ![usar\_jag](https://avatars.discourse-cdn.com/v4/letter/u/f0a364/32.png) [@usar\_jag](https://boards.straightdope.com/u/usar_jag)\ **Post date:** [October 12, 2005, 8:06pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/25 "2005-10-12T20:06:04Z")
> [@silenus](#): > > Stilton + walnuts + port = Nirvana. I’ll see your combination, and raise you: Pecorino Romano + pomegranate seeds + chianti = “uber-bliss” ---
**Author:** ![Waterman](https://avatars.discourse-cdn.com/v4/letter/w/b2d939/32.png) [@Waterman](https://boards.straightdope.com/u/Waterman)\ **Post date:** [October 12, 2005, 8:58pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/26 "2005-10-12T20:58:13Z")
> [@Waterman](#): > > Minor point but when I have purchased this it has always been listed as cacciocavello… I should have paid more attention - your original spelling is correct. :smack: ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 12, 2005, 10:54pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/27 "2005-10-12T22:54:36Z")
Moving thread from IMHO to Cafe Society. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 13, 2005, 1:07am UTC](https://boards.straightdope.com/t/cheese-epicures/325897/28 "2005-10-13T01:07:28Z")
Oh, fine. Okay, try the smoked blue cheese from the Rogue Creamery, USA. No, I don’t have any other information. _You_ google it. ---
**Author:** ![Waterman](https://avatars.discourse-cdn.com/v4/letter/w/b2d939/32.png) [@Waterman](https://boards.straightdope.com/u/Waterman)\ **Post date:** [October 13, 2005, 1:51am UTC](https://boards.straightdope.com/t/cheese-epicures/325897/29 "2005-10-13T01:51:34Z")
Have gone through my cheese drawer and have the following, as yet unmentioned, cheeses to report on: [ul] [li]Aged Mimolette - the aging intensifies the taste of what is otherwise (in the regular version) a somewhat mild cheese.[/li][li]Petit Basque from Ossau-Iraty - off white hard cheese with a mildly off-putting “farmyard” aroma that gives way to a nutty and tangy taste. [/li][li]Fontina D’Aosta - an unpasteurized semi firm cheese again with an earthy aroma but an herbal and fruity flavor.[/li][/ul] Excuse me while I have a taste along with a glass of a Madiran red wine. ---
**Author:** ![Beware\_of\_Doug](https://avatars.discourse-cdn.com/v4/letter/b/278dde/32.png) [@Beware\_of\_Doug](https://boards.straightdope.com/u/Beware_of_Doug)\ **Post date:** [October 13, 2005, 6:52am UTC](https://boards.straightdope.com/t/cheese-epicures/325897/30 "2005-10-13T06:52:40Z")
You keep cheese in a _drawer?_ I keep it in the frig. Lasts longer. I’m fortunate enough to have a nice cheese shop near me, and also get to [This Is Murray’s](http://murrayscheese.com/) in NYC now and then. Two of my favorites lately are: Morbier - French, and smells it :rolleyes: , but creamy-tasting, mellow and semi-soft. Made with a very thin “stripe” of wood ash through it. Farmer’s Gouda - Dutch, aged, deep yellow to tan, crumbly and dry, with almost a caramelized flavor. An acquired taste, but addictive. English cheddar is great stuff, but I’m awfully partial to the Irish kind - softer, medium yellow (not orange), best at room temp. Just got a hank of it from This Is Murray’s on special, cheaper than Cracker Barrel at the big store. ---
**Author:** ![Beware\_of\_Doug](https://avatars.discourse-cdn.com/v4/letter/b/278dde/32.png) [@Beware\_of\_Doug](https://boards.straightdope.com/u/Beware_of_Doug)\ **Post date:** [October 13, 2005, 6:58am UTC](https://boards.straightdope.com/t/cheese-epicures/325897/31 "2005-10-13T06:58:57Z")
> [@acsenray](#): > > In general, when I’m on a mission to eat the real cheese, I stay away from anything made in America, because they are usually failed imitations. You need to try [Maytag Blue](http://www.murrayscheese.com/product_info.php/products_id/1245), my friend. Yummers. ---
**Author:** ![Sophistry\_and\_Illusion](https://avatars.discourse-cdn.com/v4/letter/s/b3f665/32.png) [@Sophistry\_and\_Illusion](https://boards.straightdope.com/u/Sophistry_and_Illusion)\ **Post date:** [October 13, 2005, 11:33am UTC](https://boards.straightdope.com/t/cheese-epicures/325897/32 "2005-10-13T11:33:05Z")
> [@Czarcasm](#): > > Moving thread from IMHO to Cafe Society. Who moved my cheese thread? Ha ha! Ha ha! Ha! I apologize. ---
**Author:** ![Anastasaeon](https://avatars.discourse-cdn.com/v4/letter/a/73ab20/32.png) [@Anastasaeon](https://boards.straightdope.com/u/Anastasaeon)\ **Post date:** [October 13, 2005, 11:50am UTC](https://boards.straightdope.com/t/cheese-epicures/325897/33 "2005-10-13T11:50:21Z")
> [@Motorgirl](#): > > Try a good imported Gruyere. Great with sweet things like fig paste, or a glass of semi-dry Riesling. I’m no good at any of this, I just loves me some cheeses - but I came here to suggest the first time I ever tried a cheese/wine combination: I love Gruyere cheese, and one night my (now ex) boyfriend and I were staying at a friend’s house for a party. Before the party started, we’d made a trip to the grocery store, and I picked up some Gruyere cheese to snack on, just because I love it so much. That night, during the party, I began drinking. Well, you see, I prefer to drink red wine, and being young and broke, I preferred a cheap wine. My preference was the very sweet Baby Duck. At some point in the night, I took a bite of my delicious Gruyere, then followed it with a (rather ungraceful) swig of my wine… my body just\* tingled \* all over. And no, I wasn’t drunk. I looked over at my boyfriend in shock, and said, “Now I know why people _do_ this!” I love cheese, but until that moment, I honestly had no idea it could be _that_ good. It was almost orgasmic. Now, just imagine some _good_ quality Gruyere and some good wine… I may never need sex again. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [October 13, 2005, 12:00pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/34 "2005-10-13T12:00:41Z")
> [@Motorgirl](#): > > Try a good imported Gruyere. I missed this the first time through… wouldn’t all Gruyere be imported unless you’re in Switzerland? Do they make a local Gruyere? I know that there is a very similar French cheese, Comte or something like that, from the Haute Savoy. If you’re trying Swiss cheese you might also try Appenzeller, or if you can find a place that serves Raclette the traditional way that’s a wonderful treat. Raclette is served heated and then the molten part is scraped over potatoes and pickles. Wonderful smoky flavor! ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [October 13, 2005, 12:43pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/35 "2005-10-13T12:43:17Z")
> [@ShibbOleth](#): > > … wouldn’t all Gruyere be imported unless you’re in Switzerland? Do they make a local Gruyere? Ahh. It brings a tear to my eye that such innocence exists in the world. There is such a thing as “Gruyere” made in Wisconsin. :shudder: ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [October 13, 2005, 12:57pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/36 "2005-10-13T12:57:20Z")
> [@Motorgirl](#): > > Ahh. It brings a tear to my eye that such innocence exists in the world. > > There is such a thing as “Gruyere” made in Wisconsin. :shudder: If I were the quaint little town of [Gruyère](http://www.mrfs.net/trips/2002/Switzerland/Gruyeres/Gruyeres.html) I’d be suing like a motherf&ck. ---
**Author:** ![vetbridge](https://avatars.discourse-cdn.com/v4/letter/v/b5e925/32.png) [@vetbridge](https://boards.straightdope.com/u/vetbridge)\ **Post date:** [October 13, 2005, 1:24pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/37 "2005-10-13T13:24:11Z")
> [@Czarcasm](#): > > Moving thread from IMHO to Cafe Society. Cool. I was worried it would wind up in the pit.😉 Thanks again for all the leads. I will be stopping in at the cheese place outside of Blairsville this weekend to stock up. > [@Waterman](#): > > Have gone through my cheese drawer Do you mean the drawer in your refrigerator? ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [October 13, 2005, 1:32pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/38 "2005-10-13T13:32:37Z")
> [@ShibbOleth](#): > > If I were the quaint little town of [Gruyère](http://www.mrfs.net/trips/2002/Switzerland/Gruyeres/Gruyeres.html) I’d be suing like a motherf&ck. Off topic, but they’d have no case. Right now, even California is having trouble preventing wine makers in other parts of the country from calling their wine “Napa” wine. It’s not easy to protect geographical designations under American law. You have to have some powerful politicians in your pocket, like the Idaho Potato Commission does. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [October 13, 2005, 1:34pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/39 "2005-10-13T13:34:08Z")
> [@vetbridge](#): > > Do you mean the drawer in your refrigerator? No, it’s this order: Underwear Cheese Socks Shirts/Sweaters Hamsters from top to bottom of the chest of drawers. What do you keep in your drawers? ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [October 13, 2005, 2:09pm UTC](https://boards.straightdope.com/t/cheese-epicures/325897/40 "2005-10-13T14:09:15Z")
I got into a habit of having Paesanella at breakfast with a baguette. Love the stuff. For some reason it has become harder to find. [Previous page](https://boards.straightdope.com/t/cheese-epicures/325897.md?page=1) [Next page](https://boards.straightdope.com/t/cheese-epicures/325897.md?page=3)