IceAlisa
discriminating and persnickety ballet aficionado
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Love manchego.
Okay, this thread has convinced me that even though it's a work night, I must have a glass of wine and a nice chunk of CHEEESSE!
(Ya'll are bad influences on me. )
@clairecloutier, you must need a separate fridge just for your cheese!
Trader Joe's also sells middle eastern Halloumi cheese. You can fry the cheese until it's brown without melting it. It's salty, though.
I have only come across two or three cheeses that were too "rotten and smelly" for me. My mainstay is sharp cheddar and there is a locally-produced one that I really like called Prairie Breeze. I also am partial to the fresh chevre that is even more local (farm and creamery is just a few miles from my house). I like Stilton (both blue and white varieties), Jarlsberg, brie, smoked Gouda -- just about any kind of cheese -- except the fake stuff (Kraft Singles processed cheese food ) or the awful vegan ersatz "cheese" products.I love all cheese, the rotten, the smelly, give it to me.
My favorite is Gruyere though.
https://en.wikipedia.org/wiki/Gruyère_cheese
My favorite is very sharp white cheddar not just melted but toasted to the point that it bubbles and browns a bit.
Mom loves pimento cheese. I don't know if this cheese or "cheese product" which, of course, isn't cheese. But she wanted the little jar of Kraft Pimento Cheese for her water crackers to munch during the Oscars.
Now I want to look.*My sixth-grade science teacher warned us that if we ever looked at cheese under a microscope we would never eat it again. I never looked.
Someone else brought up fondue: what's your favourite blend for fondue? I like the classic Emmenthaller & Gruyere combo, with just a bit of sharp cheddar for bite. Last time I made it I used smoked Gruyere, that was yummy.
On hamburgers I like a good dollop of boursin.
Mmm, saganaki! One of my favourite cheese-based dishes. I hadn't noticed the halloumi at TJ's, but one of my local supermarkets carries it, and it's not as salty as some.
Someone else brought up fondue: what's your favourite blend for fondue? I like the classic Emmenthaller & Gruyere combo, with just a bit of sharp cheddar for bite. Last time I made it I used smoked Gruyere, that was yummy.
And Welsh rarebit, another delicious thing to do with cheese. I'll use Caerphilly if I can find it, but it works just fine with a good cheddar.
Ok, hungry now ...
or the awful vegan ersatz "cheese" products.
I'm reminded of another cheese I love. It's not available in Canada, only in the US, and is a think, spreadable orange cheese that comes in a small red plastic container with black letters on it. Anyone know the name of that?
That is exactly what I am talking about although I've never had smoked Gruyere. I'm trying to track down a Mac and Cheese recipe using gruyere and fontina. There used to be a small café that is long gone but their macaroni and cheese was delicious. I'm not sure of the blend they used though I know the two I mentioned were included. I'm getting hungry just thinking about it.
I'm reminded of another cheese I love. It's not available in Canada, only in the US, and is a thick, spreadable orange cheese that comes in a small red plastic container with black letters on it. Anyone know the name of that?
This one has gruyere and parmesan, not fontina, but it is hands down the very best mac and cheese recipe we've ever had (and make frequently I might add!) - from Balthazar restaurant in NY.
Slightly off topic but I LOVE that Joubert's quote from however many years ago ("death in my soul") is living on. It's infinitely useful!All of you blue cheese haters are making me have death in my soul.
My favorite may be Parrano.