# SDMB Cheese Club
**URL:** https://boards.straightdope.com/t/sdmb-cheese-club/110319
**Category:** Cafe Society
**Created:** [May 22, 2002, 3:52pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319 "2002-05-22T15:52:46Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@hawthorne](https://boards.straightdope.com/u/hawthorne)
#### Post date: [May 22, 2002, 3:52pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/1 "2002-05-22T15:52:46Z")
Of a Friday, I am tempted by the cheese shop. I’m getting towards the end of last week’s wedge of Cheshire now. Mrs hawthorne has no love of cheese, so how about a **cheese of the week**? Around this time of the week we could put an agreed style on the shopping list and compare notes about how excrementally runny (or not) a cheese is. Let’s keep it to styles rather than really specific cheeses - no “Emu Creek pecorino from a sheep named Flossie” - so that anyone with a half-way decent deli has a chance to find an example.
I’m tossing up between **gorgonzola** or some **washed rind** cheese for my next curdly splurge. Any takers?
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### Author:  [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)
#### Post date: [May 22, 2002, 4:19pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/2 "2002-05-22T16:19:22Z")
I’d be up for a good sweating-green stenching rotten lump of **Gorgonzola** , alive, myself.
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### Author:  [@Eve](https://boards.straightdope.com/u/Eve)
#### Post date: [May 22, 2002, 4:49pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/3 "2002-05-22T16:49:38Z")
[Jean Harlow voice]“Gorgonzola—my favorite tango! Do you like Roquefort or Gorgonzola? I used to eat Roquefort, but now I only eat Gorgonzola, ever since I heard that they have this whole town in France where they do nothing but make Roquefort cheese, and they do the ROTTENEST things to those sheep! They keep them in caves, and they slap 'em around to get the milk all thickened up, and . . .”[/Jean Harlow voice]
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### Author:  [@Steve\_Wright](https://boards.straightdope.com/u/Steve_Wright)
#### Post date: [May 22, 2002, 5:09pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/4 "2002-05-22T17:09:52Z")
Mmm. Count me as another vote for the Gorgonzola. And I’m in favour of anything that promotes general cheese awareness.
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### Author:  [@teela\_brown](https://boards.straightdope.com/u/teela_brown)
#### Post date: [May 22, 2002, 5:25pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/5 "2002-05-22T17:25:58Z")
Me some too! Good idea, hawthorne. This will be no problem in the Pug household, whose cheese tab and arteries are in an equally awful state. I’ll go get me a little nob of gorgonzola at lunch today. As well as a bit of tawny port, perhaps, to accompany it?
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### Author:  [@UrbanChic](https://boards.straightdope.com/u/UrbanChic)
#### Post date: [May 22, 2002, 5:31pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/6 "2002-05-22T17:31:57Z")
Yay, a cheese thread! I love cheese.
Right now, I’ve a ball of mozarella in the fridge reserved for a pasta dish I’m making tomorrow. I’ve also a wedge of asiago to shred atop said pasta dish.
I love goats’ milk brie. It’s my fave.
Am I weird because I crumble Wensleydale in the Indian dishes I make at home? Give it a whirl someday, it’s nummy.
Druken goat cheese makes me very happy. It’s wonderful with apples and pears.
Smoked gouda and gorgonzola are also cheeses I buy often.
Has anyone tried the goats’ milk cheese produced by Coach Farms? The founders of Coach Leather sold Coach (which explains the crappy handbags now) and started a goat farm. They have these wee balls of cheese rolled in cracked pepper or herbs. They’re very good with crostini.
Mmmmmmmmm cheese, fruit, costini and wine.
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### Author:  [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)
#### Post date: [May 22, 2002, 5:37pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/7 "2002-05-22T17:37:55Z")
Do you, in fact, have any cheese at all?
[/JohnCleese]
I have some Gruyere and Appenzell cheeses in the fridge right now. Great with some fruit, crackers and a nice port for dessert!
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### Author:  [@Fenris](https://boards.straightdope.com/u/Fenris)
#### Post date: [May 22, 2002, 6:03pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/8 "2002-05-22T18:03:35Z")
A) Gorognzola is a fantastic cheese, much better than normal “Bleu Cheese”. Two of the best ways to eat are:
Room temp (or just a hair cooler), with slices of apple.
or, in the following recipe:
Take crusty french or italian bread. Toast it. Take a raw garlic clove, cut it in half and rub the cut half on one side of the bread. Take really good olive oil and drizzle a bit of it on the bread. Take some crumbled gorgonzola and sprinkle it on the top. Put back in an oven at about 300 or so until the gorgonzola gets all melty. Eat.
B) Another really good cheese (though very hard to find) is _aged_ gouda. It’s nothing like regular gouda, and has a very nutty flavor and firmer texture that’s nothing like the normal creaminess of regular gouda. The easiest way to tell the Gouda is an aged gouda is that the wax that covers the cheese will be colored black.
Fenris
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### Author:  [@Ferrous](https://boards.straightdope.com/u/Ferrous)
#### Post date: [May 22, 2002, 6:10pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/9 "2002-05-22T18:10:13Z")
Ooh! Cheese club? I’m in!
I think all I have in the fridge right now is a hunk of really expensive imported Parmesan. I’m up for a gorgonzola fest.
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### Author:  [@caveman](https://boards.straightdope.com/u/caveman)
#### Post date: [May 22, 2002, 6:35pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/10 "2002-05-22T18:35:21Z")
Yay for fromage!
I’m partial to the Italian styles myself…a nice pecorino romano, or caciocavallo…mmm…
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### Author:  [@RedDevil](https://boards.straightdope.com/u/RedDevil)
#### Post date: [May 22, 2002, 8:18pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/11 "2002-05-22T20:18:17Z")
I just love cheese. The first thing I do when I get in from work, is grab a drink and a hunk of cheese. A lovely piece of Danish Blue this evening.
This reminds me that my mum has not been back to Montenegro for a couple of years now. No pot of lovely creamy skorup winging its way back to me!
If it were healthy, I would live on bread, butter, cheese and pate.
_tummy rumbling now_
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### Author:  [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)
#### Post date: [May 22, 2002, 8:40pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/12 "2002-05-22T20:40:26Z")
I just cracked open some 5 year-old cheddar the other day. Yummy! The best I ever had was 11 year old cheddar, but that’s hard to come by. I’m putting up the cheeses myself, to age them.
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### Author:  [@Ogre](https://boards.straightdope.com/u/Ogre)
#### Post date: [May 22, 2002, 9:47pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/13 "2002-05-22T21:47:19Z")
No no. [_Casu marzu_](http://www.portlandmercury.com/2000-09-14/scientific.html) is the way to go!
Or not.
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### Author:  [@raz](https://boards.straightdope.com/u/raz)
#### Post date: [May 22, 2002, 10:26pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/14 "2002-05-22T22:26:34Z")
I’m not a hue fan of cheese plain.
I like Velveeta…does that count? I mean on the box it says that it is PASTURIZED PREPERED CHEESE PRODUCT. It doesnt say its really cheese.
I like parmesian(sp?) too.
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### Author:  [@nicky](https://boards.straightdope.com/u/nicky)
#### Post date: [May 22, 2002, 11:36pm UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/15 "2002-05-22T23:36:30Z")
(Proper) Parmesan & Roquefort
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### Author:  [@The\_Big\_Cheese](https://boards.straightdope.com/u/The_Big_Cheese)
#### Post date: [May 23, 2002, 1:36am UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/16 "2002-05-23T01:36:31Z")
Mmmmm…cheese!
Gotta go with the gorgonzola myself, have a chunk at all times in the fridge. I use it on homemade pizzas I make every sunday. I also use it with this pasta, spinach & Gorgonzola dish I make.
Definitely the Cheese of the Week.
And **Blink178**?? That’s disturbing. ☹ (Try Romano instead of parmesan, or better yet-incanestrata)
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### Author:  [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)
#### Post date: [May 23, 2002, 3:01am UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/17 "2002-05-23T03:01:31Z")
Also, nothing can beat a plate of _queso manchuego_ and a nice soft red wine on the Plaza Mejor in the sun.
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### Author:  [@hawthorne](https://boards.straightdope.com/u/hawthorne)
#### Post date: [May 23, 2002, 4:16am UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/18 "2002-05-23T04:16:28Z")
Cool. Gorgonzola it is for this week and I don’t think we’ll be stuck for ideas next time.
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### Author:  [@woolly](https://boards.straightdope.com/u/woolly)
#### Post date: [May 23, 2002, 5:13am UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/19 "2002-05-23T05:13:15Z")
Dammed good idea, count me in!
BTW, is there a gorgonzola version of [Easy Cheese](http://www.expage.com/allabouteasycheese) ? :d&r:
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### Author:  [@Anahita](https://boards.straightdope.com/u/Anahita)
#### Post date: [May 23, 2002, 7:38am UTC](https://boards.straightdope.com/t/sdmb-cheese-club/110319/20 "2002-05-23T07:38:09Z")
Ok, some good cheese!
Frist of all, as you know, the French have more types of cheese than there are zits at a Junior Highschool prom. The two are not related.
I usually get Comte (double rich) for home, but this time I got “Old Amsterdam” which I recommend HIGHLY. It’s a hard cheese, very creamy and saltyish.
Yummy. I love living in France. Well, the yummy cheese part of it anyway.
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