Cheese Glorious Cheese

[Artemis@BC]

There's a great cheese shop in Vancouver called Benton Brothers, with one branch in Kerrisdale on 41st or 43rd (whichever is the bigger cross street) and Arbutus (or it might be West by then) and another in Granville Island Market. (They closed their little shop on Cambie, near the Park Theatre ) I've had so many great cheeses from Quebec, Spain, France, Italy, Switzerland, and Greece from them.

My favorite may be Parrano. They recommended it as a great grating cheese, about the softest that would be used, but while I was grating, a piece crumbled off and I ate it, and not much of the rest got grated.

I love Benton Brothers, though I've only ever been to the Granville Island one. I used to go there frequently when I had an Arts Club subscription, but I didn't renew that this year. They (BB) are so good about giving you samples to try, as any good cheese shop should, and making recommendations.

My best discovery from them is Nostrala, from Kootenay Alpine. It's one of my favourite non-Cheddar cheeses for eating on its own -- not quite as sharp but with lots of flavour and a bit of nutiness. Mmm. I'll have to find another source for it (I think Choices carries their stuff). http://www.kootenayalpinecheese.com/products.html

And I'll have to look out for Parrano.

 

[kwanfan1818]

I'll try that the next time I'm at their store.

 

[dinakt]

I really like Parrano, too. Uniekaas makes a number of good cheeses. I like their truffle gouda.

Fresh mozzarella is a favorite of mine, too. Especially with tomatoes -- really good tomatoes, not the bland stuff. I eat a lot of caprese salads in the summer.

plus fresh basil and really good olive oil, balsamic vinegar, salt and pepper. Yum.

 

[skatemommy]

Watching "The Chew" the other day and Micheal Symon made Saganaki. He said the name refers to the pan it is cooked in. I forget the name of the cheese he used (you could search thechew.com ) but it didn't really melt or burn. Love Saganaki (and yelling Opa!)

 

[rjblue]

Haloumi cheese can be fried, and it is yummy, salty, good.

 

[Japanfan]

Watching "The Chew" the other day and Micheal Symon made Saganaki.

Love saganaki! Unfortunately here in BC they can't bring it out in restaurants flaming in the pan, as its against regulations.

 

[skatemommy]

@rjblue Halloumi is the cheese he used! @Japanfan, I am assuming British Columbia? Anyway, that is a travesty against mankind! I'm sure more people are struck by lightning that hurt by flaming cheese. Mario also made a flaming dish; I think it was short ribs.

 

[skatemommy]

http://abc.go.com/shows/the-chew/recipes/saganaki-michael-symon

 

[moebius]

Forgot to mention a creamy, gooey, spreadable Brazilian cheese, catupiry. It has the consistency of cheese whiz, but not as salty.

 

[Artemis@BC]

Love saganaki! Unfortunately here in BC they can't bring it out in restaurants flaming in the pan, as its against regulations.

Oh, I didn't realize that was why, I'd never made that connection.

I remember going to a restaurant in "Greektown" in Toronto. Tiny place with tables very close to each other, and it seemed almost everyone ordered saganaki. It was a bit scary at times!

The flaming does add to the experience, but I can't say I've noticed it adversely affecting the taste when it isn't flamed. But now that I know how to make it myself, I don't order it at restaurants nearly as often.

http://abc.go.com/shows/the-chew/recipes/saganaki-michael-symon

Interesting that there's no corn starch in his recipe. I always dredge it in corn starch -- not that it needs it to "hold together," but it gives it a nicer crust.

 

[SandraMGfan]

I can have any cheese but blue cheese. I always say "there's no such thing as Too Much Cheese"
Partial to some cheese from around where I grew up:
Saint Nectaire
Cantal (Entre-deux preferred > aged 2–6 months)
Rocamadour (on toasted bread, on a lettuce bed!)

Discovered halloumi not long ago, and really loving it!

 

[IceAlisa]

Saint Nectaire and Cantal sound heavenly.

 

[Allskate]

I'm pretty sure I would end up with burns if I tried to make Saganaki. I've seen halloumi in the store, but never tried it.

I really want to try that Saint Nectaire cheese. I read a book a couple of years ago called "The Whole Fromage" which is an American cheese lover's account of her visits to France to check out various cheeses and their production and history. I thought that a cheese-based exploration of France would be wonderful.

ETA: I was at Trader Joe's this weekend and saw a cheese that seemed like it might be the same as Parrano -- a Dutch gouda/parmesan cheese. I didn't buy it because I have sooo much cheese already in my fridge. I love TJs for cheese, but the one downside is that you can't buy small quantities.

 

[myhoneyhoney]

Wow, I just found this site tonight: http://www.cheese.com/

 

[SandraMGfan]

I really want to try that Saint Nectaire cheese. I read a book a couple of years ago called "The Whole Fromage" which is an American cheese lover's account of her visits to France to check out various cheeses and their production and history. I thought that a cheese-based exploration of France would be wonderful.

A Fromage Road-Trip - sounds like a perfect holiday!!!

 

[Artemis@BC]

I have done a food-based road trip in England & Wales -- in addition to the various cheeses (Caerphilly, Wensleydale, Cheshire, Stilton, Cornish Yarg, Gloucester, and of course Cheddar) it included Banbury cakes, Eccles cakes, and Worcestershire sauce.

 

[myhoneyhoney]

I bought some manchego cheese from TJ's. Oh my YUMMY!

 

[rjblue]

Eccles cakes

Yum.

A dear friend of mine is baking me some tomorrow and bringing them over for tea. I am so fortunate.

 

[Allskate]

I've never even heard of eccles cakes. I watched a couple of episodes of The Great British Baking Show and had never heard of half of the things they baked.

Sadly, I've never heard of or tasted Cornish Yarg or Caerphilly either. I think I'll have to remedy that.

 

[IceAlisa]

Picked up some Basque cheese and fig butter at Trader Joe's today. Mmmmmmmm

 

[Artemis@BC]

Oooh yes, TJ's fig butter is amazing with cheese. I like it with chèvre on Lesley Stowe Raincoast Crisps.

 

[slicekw]

Here's a lowbrow cheese note. I'm reheating some cheeseburger soup that I made. It's tasty! The cheese in it is....Velveeta. It's not quite real cheese, but in applications like this, it's hard to beat.

on a more highbrow note, I've got some new cheese places to try to tour in Wisconsin.
http://www.thedailymeal.com/news/ea...show-world-championship-cheese-contest/031116

 

[icie]

I just tried Tickler Extra Mature Cheddar. Very good.