(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.
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).
I used to have cravings for smoked gouda, but I’ve gotten away from it lately.
Heh, same here, I love cheese.
One of my current favorites is a triple cream blue cheese called Borgonzola.
I could see being assimilated by that.
That genuinely made me LOL.
Beecher’s Flagship is one of my favorites. It’s a very sharp cheddar-like cheese.
I also like 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.
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.
Agreed. I really like it, but it’s pricey.
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.
Had an appetizer course of Camembert and Pinot Grigio by the pond tonight. Loving summer.
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.
I like a lot of cheeses, but any of the blues/Roqueforts/gorgonzolas are at the top of my list.
one reason we all like cheese
Apparently, it is the same process. Here’s step 11 from the foodnetwork’s recipe for Saag Paneer:
- 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!
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)
I really like gouda, but bought a smoked one by accident and was… disappointed.
Not bad. But not Good.