# 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:** 3
**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:** [July 12, 2024, 1:12pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/41 "2024-07-12T13:12:15Z")
> [@Llama\_Llogophile](#): > > > [@solost](#): > > > > gouda > > No. (Ahem) I said _ **aged** _ gouda. Big difference between that and _ **new** _ gouda, as I mentioned in my full post. I was quoted out of context! I don’t mind being misquoted or clip-quoted in an ordinary thread, say in P&E or GD, but we’re talking _ **cheese** _ here. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [July 12, 2024, 1:47pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/42 "2024-07-12T13:47:04Z")
If you do that, you can easily make your own paneer. It’s sort of a similar process (look it up; I don’t know exactly how my wife does it, but it’s similar), and you can make Saag paneer with it that blows the restaurant stuff out of the water, especially if you use fresh greens (it’s particularly good with mustard greens instead of spinach). ---
**Author:** ![Two\_Many\_Cats2](https://avatars.discourse-cdn.com/v4/letter/t/779978/32.png) [@Two\_Many\_Cats2](https://boards.straightdope.com/u/Two_Many_Cats2)\ **Post date:** [July 12, 2024, 1:49pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/43 "2024-07-12T13:49:35Z")
I used to have cravings for smoked gouda, but I’ve gotten away from it lately. ---
**Author:** ![Spiderman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spiderman/32/230_2.png) [@Spiderman](https://boards.straightdope.com/u/Spiderman)\ **Post date:** [July 12, 2024, 1:49pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/44 "2024-07-12T13:49:57Z")
> [@Llama\_Llogophile](#): > > No. > > No. > > No. > > No. > > Let me check… no. > > No. > > No. > > No and no. > > No, no and… no. > > Not today, no. > > No. > > No. > > Not much call for it 'round here. > > No (never even heard of it). > > Yes! Yes, we have that… oh, wait… no. > > No. > > No. > > I’ve heard it’s awfully good, but no. > > Definitely not. > > Sounds terrible. No. > > No, no, no. > > Non. > > Emma who? No. > > That startled me! But no. > > Hey, I know that guy! But no. > > No. > > What did you call me? No. > > The cat’s eaten it. > > Nej. [It’s not much of a cheese shop really, is it?](https://www.youtube.com/watch?v=Hz1JWzyvv8A&t=271s) ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 12, 2024, 2:26pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/45 "2024-07-12T14:26:26Z")
> [@susan](#): > > So far, none of these sounds bad to me. Heh, same here, I love cheese. One of my current favorites is a triple cream blue cheese called **Borgonzola**. ---
**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, 3:39pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/46 "2024-07-12T15:39:35Z")
I could see being assimilated by that. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [July 13, 2024, 2:52am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/47 "2024-07-13T02:52:16Z")
That genuinely made me LOL. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [July 13, 2024, 7:01am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/48 "2024-07-13T07:01:34Z")
[Beecher’s Flagship](https://beechershandmadecheese.com/products/flagship/) is one of my favorites. It’s a very sharp cheddar-like cheese. I also like [Humboldt Fog](https://www.cypressgrovecheese.com/cheese/soft-ripened-cheeses/humboldt-fog/), but I don’t buy it often because it’s usually very expensive. It’s a goat milk cheese with a layer of wood ash in it, similar to bucheron. I like it best when it’s on the high side of ripe, when it starts to turn creamy and the outer edges become almost gelatinous. I’ll add my name to the chorus of gouda lovers. A well-aged gouda is sublime. I love reblochon, but haven’t been able to find it at a reasonable price for quite a while. ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [July 13, 2024, 7:07am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/49 "2024-07-13T07:07:57Z")
> [@Jeff\_Lichtman](#): > > [Beecher’s Flagship](https://beechershandmadecheese.com/products/flagship/) is one of my favorites. It’s a very sharp cheddar-like cheese. Good stuff, and from my own back yard! Beecher’s also makes great cheese curds, which are great by themselves or in poutine. Speaking of PNW cheeses, I’ve been wanting to try Cougar Gold for awhile now. It’s an extra sharp white cheddar made at WSU in southeastern WA. I just can’t justify buying an entire can (yes, it’s aged in 30 oz. cans and can theoretically last forever as long as the can is sealed and kept refrigerated) of something I haven’t tasted, and I haven’t had the opportunity to try a smaller portion of it. Add me to those who enjoy Roquefort - it makes the perfect dressing for a wedge salad. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [July 14, 2024, 2:15am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/50 "2024-07-14T02:15:22Z")
> [@Jeff\_Lichtman](#): > > I also like [Humboldt Fog](https://www.cypressgrovecheese.com/cheese/soft-ripened-cheeses/humboldt-fog/), but I don’t buy it often because it’s usually very expensive. Agreed. I really like it, but it’s pricey. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 15, 2024, 12:27pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/51 "2024-07-15T12:27:29Z")
I can’t always find it, but Maytag Blue Cheese is excellent. ---
**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 15, 2024, 5:57pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/52 "2024-07-15T17:57:39Z")
> **[You Can Now Visit France's First-Ever Cheese Museum](https://www.smithsonianmag.com/smart-news/you-can-now-visit-frances-first-ever-museum-dedicated-to-cheese-180984687/)** > > The Musée du Fromage in Paris hosts tastings and teaches visitors about traditional cheesemaking practices ---
**Author:** ![Dag\_Otto](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@Dag\_Otto](https://boards.straightdope.com/u/Dag_Otto)\ **Post date:** [July 16, 2024, 1:53am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/53 "2024-07-16T01:53:15Z")
> [@kayaker](#): > > I can’t always find it, but Maytag Blue Cheese is excellent. Yes it is. If you can find it, Point Reyes blue is right up there as well. Actually, they make both a Blue and a Bay Blue. The Blue is similar to Maytag, the Bay Blue has a slightly different flavor, maybe a little earthier, but it’s good as well. I actually have an unopened wedge of each right now, perhaps I will try them side by side later this week and see if I can describe the difference a bit better. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 16, 2024, 3:07am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/54 "2024-07-16T03:07:01Z")
Had an appetizer course of Camembert and Pinot Grigio by the pond tonight. Loving summer. ---
**Author:** ![Dag\_Otto](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@Dag\_Otto](https://boards.straightdope.com/u/Dag_Otto)\ **Post date:** [July 16, 2024, 4:32am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/55 "2024-07-16T04:32:04Z")
Well, it is later in the week and I can say that the Bay Blue is earthier, funky, and a little bit more saltier than the Blue. I really thought that I would be able to wait a day or two, but once I started thinking about it my weakness for cheese won out. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [July 16, 2024, 4:33am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/56 "2024-07-16T04:33:33Z")
I like a _lot_ of cheeses, but any of the blues/Roqueforts/gorgonzolas are at the top of my list. ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [July 16, 2024, 5:00am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/57 "2024-07-16T05:00:12Z")
one reason we all like cheese > [@Apparently cheese gets you mildly high?](https://boards.straightdope.com/t/apparently-cheese-gets-you-mildly-high/995291): > > found this today … lots of things i didnt know…explains why i eat a lot of it lol ---
**Author:** ![GailForce](https://avatars.discourse-cdn.com/v4/letter/g/dfb087/32.png) [@GailForce](https://boards.straightdope.com/u/GailForce)\ **Post date:** [July 16, 2024, 1:32pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/58 "2024-07-16T13:32:57Z")
> [@bump](#): > > It’s sort of a similar process (look it up; I don’t know exactly how my wife does it, but it’s similar), and you can make Saag paneer with it Apparently, it is the same process. Here’s step 11 from the foodnetwork’s recipe for Saag Paneer: > 1. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta! ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [July 16, 2024, 6:35pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/59 "2024-07-16T18:35:50Z")
I think the way my wife does it, she uses lemon juice (can use it or vinegar), she lets it drain for an extended period (she hangs it over a bowl), then she presses it to remove even more moisture and change the texture. It’s the last two steps that separate paneer from ricotta, otherwise it’s the same thing. It ends up as something that’s pretty solid- you can slice it into chunks and fry it, for example. This recipe is essentially what she does: [How to make Paneer (Indian Cheese) - Swasthi’s Recipes (indianhealthyrecipes.com)](https://www.indianhealthyrecipes.com/how-to-make-paneer-cubes-at-home/) ---
**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 17, 2024, 12:38am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/60 "2024-07-17T00:38:02Z")
I really like gouda, but bought a smoked one by accident and was… disappointed. Not _bad_. But not Good. [Previous page](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941.md?page=2) [Next page](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941.md?page=4)