# Let's talk about CHEESE! **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [July 9, 2024, 11:45am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941 "2024-07-09T11:45:03Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![JaneDoe42](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/janedoe42/32/14104_2.png) [@JaneDoe42](https://boards.straightdope.com/u/JaneDoe42)\ **Post date:** [July 9, 2024, 8:02pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/21 "2024-07-09T20:02:08Z")
Thanks for alerting me, Susan! I could rhapsodize over cheese all day long but I feel the need to share some bad news. Penicillium Roqueforti, the wonderful bacteria used to make Bleu cheeses such as Roquefort, Gorgonzola and Camembert is going extinct. This is an example of the main disadvantage of using mono-cultures. When the strain gets too weak to clone, there aren’t any other options. Better educated and equipped cheese-makers than I are trying to save our brie but I do worry about the future generations of cheese lovers. My favorite cheese is the one I have in my hands, but of course I have my favorites and stinky cheeses are right up there. We have recently moved house (and state) so I haven’t got my creamery set up but I do have plans for a second system so I can play with bleu cheeses without worrying about the spores sneaking off and infecting my system. I have been told that bleu cheddar is kinda ick. ---
**Author:** ![Pleonast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pleonast/32/1183_2.png) [@Pleonast](https://boards.straightdope.com/u/Pleonast)\ **Post date:** [July 9, 2024, 8:07pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/22 "2024-07-09T20:07:19Z")
> [@Tride](#): > > “Coastal” English cheddar from Costco–has totally replaced Cabot Seriously Sharp in our fridge. Costco Brie, Parm, and Gruyere are excellent as well. Concur. Costco has an excellent cheese selection. Their own offerings are good and the imports are good as well. (They also have excellent meat and wine as well.) ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [July 9, 2024, 9:04pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/23 "2024-07-09T21:04:32Z")
Years ago, I discovered etorki, a swiss-style cheese from the Basque region of France. It’s delicious, but I could only get it from one cheese show 100 miles away. So I was delighted when Trader Joe’s had it (calling it “Basque Cheese.”) I’m also a big fan of Emmenthaler. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [July 9, 2024, 9:07pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/24 "2024-07-09T21:07:42Z")
Trader Joe’s has something called “Unexpected Cheddar” that is quite good. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [July 9, 2024, 9:11pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/25 "2024-07-09T21:11:26Z")
I believe it was a favourite of the members of the Spanish Inquisition. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [July 9, 2024, 9:18pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/26 "2024-07-09T21:18:03Z")
You have to be almost fanatically devoted to it. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [July 9, 2024, 10:59pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/27 "2024-07-09T22:59:27Z")
It’s best served on a soft pillow, that’s for sure. @Qadgop_the_Mercotan is another raging cheese hound who could wax eloquent (and piquant) for pages and pages about the food of the gods. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [July 10, 2024, 1:35am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/28 "2024-07-10T01:35:22Z")
> [@silenus](#): > > Aged cheddar atop a slice of hot apple pie. Aged cheddar with apple slices and bacon in a grilled cheese sandwich is also amazing. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [July 10, 2024, 1:37pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/29 "2024-07-10T13:37:59Z")
I’m not a huge cheese eater by itself, but I will say that caciocavallo cheese is fantastic shredded and used on pizza. It’s kind of similar to provolone, and much more complex than mozzarella. [Caciocavallo Silano Cheese – Dolceterra Italian Within US Store](https://www.dolceterra.com/products/caciocavallo-silano-cheese) ---
**Author:** ![GailForce](https://avatars.discourse-cdn.com/v4/letter/g/dfb087/32.png) [@GailForce](https://boards.straightdope.com/u/GailForce)\ **Post date:** [July 10, 2024, 3:27pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/30 "2024-07-10T15:27:07Z")
I’ve taken recently to making my own fresh ricotta (essentially, steam a pot of milk to the cusp of the boiling point and pour some distilled vinegar and lemon into it, stirring constantly—it forms curds, which you stir for 5 or 10 minutes, off the flame, then drain it through cheesecloth). It’s not a great improvement on storebought ricotta, but it’s comparable. Certainly much fresher, and much cheaper. Also fun, if you go for that sort of thing. ---
**Author:** ![phs3](https://avatars.discourse-cdn.com/v4/letter/p/8491ac/32.png) [@phs3](https://boards.straightdope.com/u/phs3)\ **Post date:** [July 10, 2024, 9:27pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/31 "2024-07-10T21:27:43Z")
Esrom. Not available in the U.S. any more for unknown reasons. Think Tilsit, only aged so it has flavor. Not to be confused with Edam–the cheese that’s made backwards. ETA: The pages that say Esrom is Port Salut are wrongish. It may be _Danish_ Port Salut, but the Port Salut I can find in the U.S. is nothing like Esrom other than being, well, cheese. ---
**Author:** ![Roderick\_Femm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/roderick_femm/32/14875_2.png) [@Roderick\_Femm](https://boards.straightdope.com/u/Roderick_Femm)\ **Post date:** [July 10, 2024, 10:41pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/32 "2024-07-10T22:41:54Z")
Today I found a Cabot cheddar aged 10 years at my local semi-cheap supermarket. The most aged cheddar I had had before was maybe 3 years, and that was seriously delicious. This cheese (I ate all 7 ounces in one sitting) was incredible. I don’t have the words to describe it. ---
**Author:** ![Treppenwitz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/treppenwitz/32/3445_2.png) [@Treppenwitz](https://boards.straightdope.com/u/Treppenwitz)\ **Post date:** [July 11, 2024, 8:04pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/33 "2024-07-11T20:04:31Z")
> [@Dropo](#): > > Double Gloucester for me, usually with chives. I don’t think I have ever tried - or even seen - Single Gloucester. I’ve had Single Gloucester whilst staying in Gloucester with friends. In truth I have no particular memory of it. Nor do I have any particular memory of Stinking Bishop, which we had at the same time. Unremarkable, I guess. No love for Roquefort, Gorgonzola or Parmesan? The last, incidentally, is eaten by the good people of Parma in chunks, as an appetiser. Try it. More generally, spend time in a French hypermarche, taking in the many hundreds - maybe thousands - of cheeses available. Pick yourself out a few goats‘ cheeses to try. I have never been disappointed. j ---
**Author:** ![Llama\_Llogophile](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@Llama\_Llogophile](https://boards.straightdope.com/u/Llama_Llogophile)\ **Post date:** [July 11, 2024, 8:42pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/34 "2024-07-11T20:42:59Z")
> [@iiandyiiii](#): > > Camembert No. > [@iiandyiiii](#): > > Comte No. > [@iiandyiiii](#): > > Swiss/Emmentaler No. > [@SuntanLotion](#): > > Ricotta No. > [@Northern\_Piper](#): > > Blue Stilton Let me check… no. > [@solost](#): > > gouda No. > [@Chefguy](#): > > Stilton No. > [@Chefguy](#): > > pecorino Romano used to make _cacio e pepe_ No and no. > [@Tride](#): > > Brie, Parm, and Gruyere No, no and… no. > [@Lumpy](#): > > mozzarella Not today, no. > [@Spiderman](#): > > provolone No. > [@Dropo](#): > > Double Gloucester No. > [@Disinfectus](#): > > cheddars Not much call for it 'round here. > [@susan](#): > > Gjetost No (never even heard of it). > [@puzzlegal](#): > > Cheshire Yes! Yes, we have that… oh, wait… no. > [@silenus](#): > > Emmental No. > [@Die\_Capacitrix](#): > > Shropshire Blue No. > [@mixdenny](#): > > English Stilton I’ve heard it’s awfully good, but no. > [@mixdenny](#): > > Colby Definitely not. > [@JaneDoe42](#): > > Penicillium Roqueforti Sounds terrible. No. > [@JaneDoe42](#): > > Bleu cheeses such as Roquefort, Gorgonzola and Camembert No, no, no. > [@RealityChuck](#): > > Basque Cheese Non. > [@RealityChuck](#): > > Emmenthaler Emma who? No. > [@Paintcharge](#): > > Unexpected Cheddar That startled me! But no. > [@bump](#): > > caciocavallo Hey, I know that guy! But no. > [@phs3](#): > > Esrom No. > [@phs3](#): > > Tilsit What did you call me? No. > [@phs3](#): > > Edam The cat’s eaten it. > [@phs3](#): > > _Danish_ Port Salut Nej. > [@Treppenwitz](#): > > Roquefort, Gorgonzola or Parmesan I’d sooner eat Venezualan Beaver cheese! No. And just you don’t all think I’m overly negative about cheese, here’s the Cheese Roll Call! [![](https://img.youtube.com/vi/UXGtWK-kTEM/hqdefault.jpg "Pinky And The Brain - Cheese Roll Call") ](https://www.youtube.com/watch?v=UXGtWK-kTEM) ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [July 11, 2024, 8:45pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/35 "2024-07-11T20:45:38Z")
> [@Llama\_Llogophile](#): > > > [@susan](#): > > > > Gjetost > > No (never even heard of it). > [@I finally get to try all goat milk gjetost from ski queen (packaged in the blue cube)](https://boards.straightdope.com/t/i-finally-get-to-try-all-goat-milk-gjetost-from-ski-queen-packaged-in-the-blue-cube/1001398): > > I’ve loved me some gjetost goat/cow milk blend for well over a decade or so now, the stuff in the red cube. I adore that creamy/caramel/salty/sweet flavor and that tingly oral sensation you get as the thin slices melt in your mouth. It’s pretty regularly available at a few local grocery stores, and is a staple in the cheese drawer. It’s just so different and so good! Made from whey which is boiled down until caramelized then has cream stirred into it, it is more unusual than any other food la… ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [July 11, 2024, 8:45pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/36 "2024-07-11T20:45:41Z")
Aged cheddar, Cheese curds. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [July 11, 2024, 10:48pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/37 "2024-07-11T22:48:50Z")
> [@Llama\_Llogophile](#): > > > [@RealityChuck](#): > > > > Basque Cheese > > Non. Don’t you mean Ez? ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [July 12, 2024, 12:56am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/38 "2024-07-12T00:56:49Z")
I’ve only had it twice, but I love Tete de moine. The first time we ate it, it was part of a cheese/meat/fruit board at a restaurant. When I ordered it, I had it sent to my son’s house. It came with instructions to take the plastic off and let it breathe. His wife made him put it in the garage. Grin. You also have to order a special shaver. That helps it breathe more. The smell is strong but once it’s been properly aerated, the taste is smooth. Goes well with pears. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [July 12, 2024, 1:14am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/39 "2024-07-12T01:14:09Z")
I heard she’ll inherit the Earth. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [July 12, 2024, 2:06am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/40 "2024-07-12T02:06:04Z")
True enough. [Previous page](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941.md?page=1) [Next page](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941.md?page=3)