You’re now my Cheese Hero. Would you be offended if I dubbed you The Cheesiest?
Caveman - your name suggests that your favorite cheese would be roquefort 
Sure but you won’t be the first!!!
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.
I’ll see your combination, and raise you:
Pecorino Romano + pomegranate seeds + chianti = “uber-bliss”
I should have paid more attention - your original spelling is correct. :smack:
Moving thread from IMHO to Cafe Society.
Oh, fine.
Okay, try the smoked blue cheese from the Rogue Creamery, USA.
No, I don’t have any other information. You google it.
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.
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 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.
You need to try Maytag Blue, my friend. Yummers.
Who moved my cheese thread?
Ha ha! Ha ha! Ha!
I apologize.
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.
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!
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 I’d be suing like a motherf&ck.
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.
Do you mean the drawer in your refrigerator?
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.
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?
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.