Jolt Country

Newest favorite fancy cheese: Balsamic BallaVitano not too sharp, mildly fruity, yummy rind, and every member of my immediate household liked it.

Muenster and smoked Gouda, plus the greatest accomplishment of genetic engineering, Velveeta.

Tdarcos wrote:Muenster and smoked Gouda, plus the greatest accomplishment of genetic engineering, Velveeta.

Fancy!

If I ever join a "Cheese of the Month Club" I will cross my fingers every month and hope for cheddar, mozzarella, Swiss or Parmesan.

pinback wrote:

Tdarcos wrote:Muenster and smoked Gouda, plus the greatest accomplishment of genetic engineering, Velveeta.

Fancy!

It's the Cat's Ass!

Emmental is the best. Followed by feta.

Cheddar. Feta. Velveeta. You guys are hitting it out of Fancy Cheese Park, baby. Don't go too crazy!

If it can't be put on a taco or a pizza, what's the point?

Gruyere?

Venezuelan Beaver Cheese is supposed to be really good but It's hard to get in the states.

I know it's not 'fancy' but I like me the 1000 Island River Rat cheese. I wouldn't know fancy cheese from toe spooge but I know what I like.


THE
THIS LITTLE CURD
WENT TO MARKET
AARDVARK

pinback wrote:Cheddar. Feta. Velveeta. You guys are hitting it out of Fancy Cheese Park, baby. Don't go too crazy!

The last "fancy" cheese I tried made me throw up. I think it was blue and red.

You know, if it looks like a poisonous frog, don't eat it. That's a rule I live by.

Aged gouda, Humboldt Fog, goddamn PECORINO ROMANO.

C'mon 'Vark and Happiness engine, describe your cheeses, advise where they can be procured please?

Well, I'd start here first. Mmmm, cow poducts.


THE
BEEN THERE
ATE THAT
AARDVARK

My favorite date once upon a time, was taking a girl out to a park with the following in tow:

Chevre
A good triple cream brie.
Fourme d'Ambert (Berkeley Bowl carries it.)
Grapes / Strawberries
Good crusty bread
Bottle of wine

Pairing the cheese, bread, and fruit was always enjoyable (though the wine was usually miss: never acquired a working knowledge.) Only downside is that one meal can essentially cost $60, though the quality is high and it is the sort of thing people don't soon forget.

I'm tired.

Aged Gouda: like a sharp cheddar, but it has literal FLAVOR CRYSTALS. You might think they are salt, but they are actually crystallized amino acids. Buy it at a cheese shop.

Humboldt Fog: Like the best blue cheese ever. Buy it at a cheese shop.

Pecorino: You know how you put grated cheese on pasta? Go buy a brick of this from Wegmans and grate it fresh each time.

In place of anything useful, here's some fuck from Imgur: http://imgur.com/gallery/Q4Nn9

Any preference for eating the Humboldt Fog warm or cold? Friend noted that there is actually a difference and I called BS, but then tried it and... Well... It was swell.

Can any of you cheese fans identify this one I saw on the subway last night?

Hey! How come nobody mentioned either Head Cheese or Toe Cheese?

(Probably because they're not cheeses.)

RetroRomper wrote:Any preference for eating the Humboldt Fog warm or cold? Friend noted that there is actually a difference and I called BS, but then tried it and... Well... It was swell.

Like red wine, cheese should be cool but not cold. The colder something is the way less you are able to taste it. I ain't no expert but maybe 60-70F for Humboldt? Let's ask SOME ASSHOLE!

Some Asshole wrote:Pull your cheese out of the refrigerator at least an hour and a half before serving. Runnier cheeses like bries are great pulled out even sooner, like two or three hours before, especially if they're really ripe and gooey.

Remember: Never unwrap your cheese when you bring it out of the refrigerator. Keep it in its packaging so that it doesn't dry out, and unwrap just before serving.

Fresh cheeses may be the one exception to this rule: 30 minutes is just about right.

Apparently, Humboldt is actually a fresh goat cheese instead of a blue, so I stand corrected on that. Who cares, I just shove it in mah face.