# Less common cheeses that you have tried **URL:** \ **Category:** Cafe Society\ **Created:** [October 26, 2018, 12:27am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521 "2018-10-26T00:27:38Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [October 26, 2018, 2:24pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/21 "2018-10-26T14:24:24Z")
I love aged Gouda too. Carmelly, complex and crunchy with the calcium (or tyrosine?) crystals. With a little undertone of funkiness. Very addictive. Yeah, the aged stuff is completely transformed from boring, bland young Gouda. I first discovered it at the local Kroger surprisingly, when they were selling 1000 day old Gouda for awhile. I eventually found 5 year old Gouda from a seller on Amazon- it was very good, but I didn’t think noticeably better than the 1000 day- I think there are diminishing returns in aging longer than that 1000 day mark. But that might just be my unsophisticated palate. Sadly the local Kroger doesn’t carry the 1000 day any more but I found a local cheese shop that carries 2 kinds of aged Gouda. ---
**Author:** ![Jasmine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jasmine/32/2964_2.png) [@Jasmine](https://boards.straightdope.com/u/Jasmine)\ **Post date:** [October 26, 2018, 2:27pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/22 "2018-10-26T14:27:36Z")
Based on information in a thread many months ago about aged cheese, I decided to procure Swiss and Cheddar cheeses via the Internet. True, those types of cheeses are far from uncommon, but what was uncommon is the fact that they were aged somewhere between 16 and 20 years. I’ve never had cheese that tasted to incredibly good. The kind of Swiss that you see hanging on a rack at Jewel’s pales in comparison to this cheese. It was worth every penny, and I plan on getting more. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [October 26, 2018, 2:55pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/23 "2018-10-26T14:55:02Z")
> [@DSYoungEsq](#): > > I went to go buy some less common cheese, but the shop was out of it. 😃 The cat’s eaten it. ---
**Author:** ![Ashtura](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ashtura/32/2963_2.png) [@Ashtura](https://boards.straightdope.com/u/Ashtura)\ **Post date:** [October 26, 2018, 3:27pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/24 "2018-10-26T15:27:56Z")
I don’t know if this is what it is really called, but in Utah I tried what the locals called “sqeaky cheese” which was cheddar-like, but squeaked in your teeth with every bite almost as if you were eating rubber. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 26, 2018, 3:46pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/25 "2018-10-26T15:46:32Z")
> [@Qadgop\_the\_Mercotan](#): > > **Gjetost** , or brunost. A norwegian whey cheese with cream added to it, it’s very fudge-like in its consistency, with a caramel-like sweet, tangy undertone and a tendency to make the roof of my mouth tingle. I’ve only ever been able to find the _Ski Queen_ brand of it, made from a mix of cow and goat milk. Traditionally served on norwegian flatbread, I like it warmed slightly and nibbled in small bits. Addicting, and very unlike other cheeses I’ve experienced. Gjetost/bronost is an odd one. I’ve actually made it at home a couple of times. It’s called a “cheese,” but I really think of it more as a caramelized milk product. All it is is basically boiled down whey and cream. I do love the stuff, though, and the Ski Queen brand is the only one I’ve ever seen of it. > [@seal\_cleaner](#): > > I’ve never tried Limburger. It is the ultimate stinky cheese. Who can enlighten me on its taste? I have some in my fridge right now. Let me taste. (It’s from several months ago.) Well, first of all, if when you think of stinky cheese as blue cheese, it’s a bit different than that. While blue cheese has a stink, this is a different kind of stink. A bit more in the sweaty sock, body odor realm. I know some blues go there, but this cheese is concentrated in that category. Texture? Reasonably creamy. Not quite spreadable, but not too far from it. A bit firmer than camembert. Somewhere between that and muenster cheese. Actually, now that I think of it, not too much different than the texture of most blue cheeses. Slightly firmer, but in that general ballpark. Taste? I mean, yeah, it brings the funk, but aside from that, there’s a good bit of tang to it. Now I’m tasting a little bit of ammonia to it, as well. Never noticed that before, but there’s definitely an ammonia tang to it (which I know from the Scandinavian salty licorice that I like.) Otherwise, the taste is mostly cheesy sweat. If you take your finger and rub it along the ridge of your nose and smell it, that’s pretty much the smell/flavor you get from it. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [October 26, 2018, 3:47pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/26 "2018-10-26T15:47:35Z")
> [@Ashtura](#): > > I don’t know if this is what it is really called, but in Utah I tried what the locals called “sqeaky cheese” which was cheddar-like, but squeaked in your teeth with every bite almost as if you were eating rubber. Sounds like cheese curds, which are sometimes called “squeak cheese” in Wisconsin. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [October 26, 2018, 4:58pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/27 "2018-10-26T16:58:00Z")
> [@Athena](#): > > **Qadgop** , have you had [Rush Creek Reserve](https://www.uplandscheese.com/product/rush-creek-reserve/)? I have not, but after checking that link, it turns out it’s sold at a restaurant/deli I will be dining at tomorrow night. Though I notice it might not be available just yet this season. Thanks for the tip! ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [October 26, 2018, 5:18pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/28 "2018-10-26T17:18:49Z")
> [@Jasmine](#): > > Based on information in a thread many months ago about aged cheese, I decided to procure Swiss and Cheddar cheeses via the Internet. True, those types of cheeses are far from uncommon, but what was uncommon is the fact that they were aged somewhere between 16 and 20 years. > > I’ve never had cheese that tasted to incredibly good. The kind of Swiss that you see hanging on a rack at Jewel’s pales in comparison to this cheese. It was worth every penny, and I plan on getting more. The elder swisses are wonderful! Especially when they’re old enough to have those holes in the cheese filled with that amber liquid, the taste of which is the epitome of swiss flavor and richness! I’m working on a 4 year old swiss sample at present. I wish I still had access to the 9 year old stuff I had earlier in the year. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [October 26, 2018, 5:25pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/29 "2018-10-26T17:25:34Z")
I’ve tried [Liederkranz](https://en.wikipedia.org/wiki/Liederkranz_cheese) too, a formerly extinct variety brought back from the dead thanks to [del]mosquitoes in amber[/del] re-use of the original bacterial strains. Aficionados tell me it’s different from limburger, to me they were pretty damn similar. Pungent, and sadly it didn’t remind me of the **epoisses** mentioned above, as some claim it reminds them. I’ve not gone back for more. But I’d eat it again if served it. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [October 26, 2018, 5:50pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/30 "2018-10-26T17:50:56Z")
Caciocavallo- it’s an Italian cheese vaguely similar to unsmoked provolone or low moisture mozzarella. Makes for very good homemade pizza! I’ve also had Dutch graaskaas, which is cheese made from the cows in the first milkings after they’re put into pastures after spending the winter indoors. Good, but mild. ---
**Author:** ![Colibri](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/colibri/32/1841_2.png) [@Colibri](https://boards.straightdope.com/u/Colibri)\ **Post date:** [October 26, 2018, 6:00pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/31 "2018-10-26T18:00:44Z")
> [@Qadgop\_the\_Mercotan](#): > > I’ve tried [Liederkranz](https://en.wikipedia.org/wiki/Liederkranz_cheese) too, a formerly extinct variety brought back from the dead thanks to [del]mosquitoes in amber[/del] re-use of the original bacterial strains. I remember a cartoon, probably from the '50s, of an alien mouse descending from a flying saucer and saying “Take me to your Liederkranz!”😃 ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [October 26, 2018, 11:52pm UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/32 "2018-10-26T23:52:41Z")
> [@kenobi\_65](#): > > Sounds like cheese curds, which are sometimes called “squeak cheese” in Wisconsin. The ‘squeak’ is the mark of freshness. It’s gone in a few days after they were made. Most local cheese factories near me have their specific ‘cheese curd day’ each week when you know they’re fresh out of the cheese curdler out back. However, warming in the microwave can restore the squeak, if not over-done. So delicious, and my[local purveyor of curds](http://gibbsvillecheese.com/shop-online/product-category/gibbsville-cheese-curds/) has so many flavors to choose from, too! Bacon BBQ Garlic & Parmesan Hot Garlic Sweet Thai Chili Cajun Garlic & Dill Jalapeno ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [October 27, 2018, 12:03am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/33 "2018-10-27T00:03:54Z")
actually great grandpa Cauffman used to eat limburger cheese along with his sunday beer (apparently despite prohibition there was a local law that said beer was ok between 3 and 5 on sundays and no more than 2 pints per person) To keep it mild and non smelly he wrapped it in foil and kept it in the freezer and would sit on the porch drink his beer and eat his cheese til he passed the 50s ……. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [October 27, 2018, 12:20am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/34 "2018-10-27T00:20:20Z")
> [@Qadgop\_the\_Mercotan](#): > > The ‘squeak’ is the mark of freshness. It’s gone in a few days after they were made. Most local cheese factories near me have their specific ‘cheese curd day’ each week when you know they’re fresh out of the cheese curdler out back. Ohhh, yes. 😃 Until a few years ago, it was very difficult to get cheese curds here in Chicago. But, now, you can get them at Whole Foods and Mariano’s. Not quite the same as fresh from the factory, but better than nothing. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 27, 2018, 12:57am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/35 "2018-10-27T00:57:09Z")
I think it’s pretty normal cheese if you’re from the right part of the world, but I’m not from there… Not that long ago, I quite liked some Comté cheese. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 27, 2018, 1:17am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/36 "2018-10-27T01:17:00Z")
Missed the edit window: I have to also add another voice to the recommendations of old Gouda - it’s very good, a lot of flavour, don’t be thrown off it by the relative blandness of young Gouda. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [October 27, 2018, 1:28am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/37 "2018-10-27T01:28:01Z")
> [@Qadgop\_the\_Mercotan](#): > > The ‘squeak’ is the mark of freshness. It’s gone in a few days after they were made. I don’t even think it’s a few days, do you? It’s like… one day. Maybe a day and a half. The good squeak disappears fast. I occasionally get a pound or two of one or two day old curds when relatives from Wisconsin visit. But the best I’ve had in the past several years was from the Nasonville Dairy Retail store, between Wausau and Chippewa Falls on Hwy 29. We stumbled in there a few hours after the curds were made, bought a pound, and I don’t think it lasted an hour in the car. There’s really nothing like fresh curds. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 27, 2018, 1:33am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/38 "2018-10-27T01:33:29Z")
> [@DavidwithanR](#): > > Missed the edit window: I have to also add another voice to the recommendations of old Gouda - it’s very good, a lot of flavour, don’t be thrown off it by the relative blandness of young Gouda. Five-to-seven-year-old Gouda may be my favorite cheese. There’s just so much going on there–prune-raisin types of flavors, umami a la an older Parmesan, maybe port or something in that general flavorscape. Just fantastic stuff. ---
**Author:** ![outlierrn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/outlierrn/32/3005_2.png) [@outlierrn](https://boards.straightdope.com/u/outlierrn)\ **Post date:** [October 27, 2018, 1:34am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/39 "2018-10-27T01:34:02Z")
P’tit Basque sheep’s milk cheese. ---
**Author:** ![Dropo](https://avatars.discourse-cdn.com/v4/letter/d/ce7236/32.png) [@Dropo](https://boards.straightdope.com/u/Dropo)\ **Post date:** [October 27, 2018, 1:50am UTC](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521/40 "2018-10-27T01:50:17Z")
I had a little Idiazabal cheese yesterday and today, and in addition to its cool name, it was delicious! > **[Idiazabal cheese](https://en.wikipedia.org/wiki/Idiazabal_cheese)** > > Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked. > The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating. > The Denomination of Origin for Idiazabal cheese ... However, my favorite “less common” cheese probably remains Double Gloucester: > **[Double Gloucester - Cheese.com](https://www.cheese.com/double-gloucester/)** > > Double Gloucester is a traditional, full fat, hard cheese made from pasteurized or unpasteurized cow's milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces... I have heard of - and seen - Morbier (referenced in post #17 above) and the word from veteran employees at a first-rate deli was most unflattering. It was by far their least favorite cheese to deal with on account of its rank and unpleasant odor. I’ve never been brave enough to actually try any, though… [Previous page](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521.md?page=1) [Next page](https://boards.straightdope.com/t/less-common-cheeses-that-you-have-tried/823521.md?page=3)