I wants me some good aged Swiss cheese.

Miscellaneous and Personal Stuff I Must Share
1

Not the “aged” crap they sell in most stores, pre-sliced and rubbery.

But the good stuff, cut from a larger wheel.

I got my hands on some fairly good stuff recently, about a pound of it. Over a year and a half old. Just a bit crumbly.

But the best part is that when you sliced into a new hole, it dripped out a clear amber liquid which contained the essential flavor of swiss cheese.

Sadly this stuff is hard to come by. I once had some that was well past 2 years old, and paid thru the nose to get it, but it’s been unavailable.

Anybody have any decent aged swiss stories?

QtM, cheeseaholic.

2

Mayhap, one should go to Wisconsin.

:smiley:

3

The only Swiss we have around here is the mass-produced stuff. I’d maim for a chunk of good aged Helvitian fromage.

4

I had a good Helvetian Gruyere recently. We have a very special store near me called Delicious Orchards. They have a great Cheese selection.

In the meantime, QtM, you might want to check into these guys, I have heard they are pretty good for Cheese Lovers.
http://www.cheesemonthclub.com/index.htm

Good luck in your quest,
Jim

5

I think we’ll take a meander over to Bevmo tomorrow. They have a nice cheese selection, out amid all the booze. Got to buy more bourbon anyway…might as well acquire some Irish curd, and maybe some Venezuelan Beaver Cheese.

6

That…just…sounds…wrong…in…so…many…ways!

7

Does your shop have any of the following?
Red Leicester, Tilsit, Caerphilly, Bel Paese, Red Windsor, Stilton, Emmental, Gruyère, Norwegian Jarlsberg, Liptauer, Lancashire, White Stilton, Danish Blue, Double Gloucester, Cheshire, Dorset Blue Vinney, Brie, Roquefort, Pont l’Evêque, Port Salut, Savoyard, Saint-Paulin, Carre de l’Est, Bresse-Bleu, Boursin, Camembert, Gouda, Edam, Caithness, Smoked Austrian, Japanese Sage Derby, Wensleydale, Greek Feta, Gorgonzola, Parmesan, Mozzarella, Pipo Crème, Danish Fynbo (mispronounced ‘fimboe’), Czechoslovakian sheep’s milk, Cheddar, Ilchester, or Limburger?

8

Yes…yes it does. :smiley:

9

Oh! I thought you were talking to me. Wensleydale. That’s my name.

10

Ooh! Ooh! It’s on my xmas wish list!

11

http://www.wisconline.com/attractions/cheese.html

12

There’s an aged gruyere that I can sometimes find here that is absolutely heavenly. Instead of amber liquid, though, it has little crystals in the cheese that just explode with that “aged swiss cheese” flavor.

It’s called "Gruyere de Grotte ", meaning Cave Cheese. Appealing, no? Basically, it’s aged in a cave, which makes all the difference.

It’s my favoritest cheese in the world.

13

Cool, I hope you enjoy it.

Ah, but in this thread, we probably all know that Cheese aged in a cave, is indeed the best of aged cheeses. I used to even know why. Now I only remember the important part. “Cave Cheese Good!”

Jim