catesta Posted March 18, 2004 Report Share Posted March 18, 2004 My wife made a nice gorganzola sauce, not like an alfredo whatsoever, with carmelized prosciutto and baby asparagus last weekend. OOOOH Baby!!! I'm salivating over here..... I cooked out with some friends over the weekend, my buddy grilled some fresh Italian and French bread and spread some gorganzola on top, I highly recommend it. Asiago is a damn fine cheese as well. Quote Link to comment Share on other sites More sharing options...
Dr. Rat Posted March 18, 2004 Report Share Posted March 18, 2004 Basically, I will eat any cheese. I am a sucker for French blues; the stinkier the better. I love the Welsh unpastuerised and Northern Spanish equivalents, lots of which are goats milk cheeses. In sandwiches or on a platter, the Dutch and Norwegian hard, nutty ones are perfect. We are quite lucky here as there are a few delis that specialise and a travelling vendor. One farm about 5 miles away has a herd of buffalo, so we have access to fresh Mozzarella, with all that gorgeous whey too. I worked in a decent deli once when I was at college, but you weren't allowed to 'pick'...officially! Good thread guys. I used to have to do a 17-hour detahmarch drive from Philly to Traverse every few months, and my salvation was . . . the Cheese counter at Zingerman's in Ann Arbor. I can remember getting there one day, 6 hours into the ride and 17 hours before having to show up for work. They set me up with the best unpasteurized French sheep's milk cheese. That got me to Pittsburgh. The guy rememebred me when I came back 3 months later, too. God, that cheese was good. They've got lots of other good cheeses as well. Definitely worth a visit if you are in the area. --eric Quote Link to comment Share on other sites More sharing options...
PHILLYQ Posted March 18, 2004 Report Share Posted March 18, 2004 Thanks, Dr. Rat fro weighing in on the cheese thread! Quote Link to comment Share on other sites More sharing options...
BERIGAN Posted March 18, 2004 Report Share Posted March 18, 2004 fyi "boars head" meats and cheeses are the shiznet, especially their roast beef They sure are! Quote Link to comment Share on other sites More sharing options...
Jazzmoose Posted March 18, 2004 Report Share Posted March 18, 2004 "boars head" meats and cheeses are the shiznet, especially their roast beef Oh dear. Might one assume that this "shiznet" is a good thing? Quote Link to comment Share on other sites More sharing options...
.:.impossible Posted March 18, 2004 Author Report Share Posted March 18, 2004 Jazzmoose, come out of the woods. The shiznet, or shiznit, or shizzle are all very good things. Believe me. One thing there is no shortage of in RI is variety of cheese. I personally haven't had many cheeses that I didn't like (see title of thread), but I'm not just buying for myself as I am with most of my CD collection! We had a lot of fun about a month ago up in New Hampshire at a dinner party. The hostess was from France and introduced us to Raclette. This is awesome. Has anyone had Raclette? Quote Link to comment Share on other sites More sharing options...
A Lark Ascending Posted March 18, 2004 Report Share Posted March 18, 2004 (edited) Since childhood I've always loved: Proof that I'm a dumbed-down dupe of the processed 20thC!!!! I'm partial to flavoured cheeses - chives, apricot etc. They did a great Strawberry Stilton here a year or so back but it disappeared. Another cheese must is Welsh Rarebit (i.e. Cheese on Toast): Melted cheese on toast with a slice of hot tomato and plenty of Worcester Sauce. A once a week treat! Edited March 18, 2004 by Bev Stapleton Quote Link to comment Share on other sites More sharing options...
catesta Posted March 18, 2004 Report Share Posted March 18, 2004 Looks good! Quote Link to comment Share on other sites More sharing options...
tonym Posted March 18, 2004 Report Share Posted March 18, 2004 Looks good! Yes, but burns like a bugger when you pass out onto the thing. Those things should have a health warning. Not that I've ever done that, you understand.... Quote Link to comment Share on other sites More sharing options...
Jazzmoose Posted March 19, 2004 Report Share Posted March 19, 2004 Another cheese must is Welsh Rarebit (i.e. Cheese on Toast): Melted cheese on toast with a slice of hot tomato and plenty of Worcester Sauce. A once a week treat! That sounds like heaven... Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted March 19, 2004 Report Share Posted March 19, 2004 also i like to make pizza with the boars head pepperoni. don't forgot about johnsonville sausages, brats and breakfast links, but not the maple flavored ones. ss1 Quote Link to comment Share on other sites More sharing options...
Jazzmoose Posted March 19, 2004 Report Share Posted March 19, 2004 don't forgot about johnsonville sausages, brats and breakfast links, but not the maple flavored ones. Now that one, I'll give the thumbs to. And agree about the maple ones, as well; stick to the regular! Quote Link to comment Share on other sites More sharing options...
randissimo Posted March 19, 2004 Report Share Posted March 19, 2004 What are great cheeses without great wines? How about a "wine thread" ? Some of your suggestions have inspired me to break open that bottle of Bogle "Old Vines" Zinfandel I bought earlier... B) Quote Link to comment Share on other sites More sharing options...
king ubu Posted March 19, 2004 Report Share Posted March 19, 2004 I don't know what exactly you americans mean when you talk about "swiss cheese", but I guess that should be what's called "Emmentaler" - one of the most boring and taste-less cheeses produced here, and one of our big export articles, it seems. Some official website talks of 450 different sorts of cheese produced here. I did not find anything english to link to, sorry. Last fall, when on vacation in Italy we ate fresh mozzarella di buffola daily. Wow! Nothing like the packed slimy mozzarella you can get everywhere. Really fresh, and soooooo tasty! A totally different cheese from what you usually call mozzarella! ubu Quote Link to comment Share on other sites More sharing options...
king ubu Posted March 19, 2004 Report Share Posted March 19, 2004 Have a look at the photos in this pdf - just to get sort of an idea of the variety available here: http://www.schweizerkaese.ch/pdf/broschuer...zer_kaese_d.pdf ubu Quote Link to comment Share on other sites More sharing options...
king ubu Posted March 19, 2004 Report Share Posted March 19, 2004 ubu Quote Link to comment Share on other sites More sharing options...
king ubu Posted March 19, 2004 Report Share Posted March 19, 2004 ubu Quote Link to comment Share on other sites More sharing options...
Jazzmoose Posted March 19, 2004 Report Share Posted March 19, 2004 I don't know what exactly you americans mean when you talk about "swiss cheese", but I guess that should be what's called "Emmentaler" - one of the most boring and taste-less cheeses produced here, and one of our big export articles, it seems. Well, I guess it serves us right for the television shows we export around the world...talk about tasteless and boring! Quote Link to comment Share on other sites More sharing options...
maren Posted March 19, 2004 Report Share Posted March 19, 2004 The hostess was from France and introduced us to Raclette. This is awesome. Has anyone had Raclette? Ooh, we (a band I was in) had a heavenly raclette dinner in our wonderful promoter's lovely farmhouse outside (and uphill from) Zurich -- melted and almost roasted raclette* with tiny pickles and tiny onions and potatoes and fantastic bread on the side. And wine. Ooh. *The world’s most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, this cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats. Quote Link to comment Share on other sites More sharing options...
GregK Posted March 27, 2004 Report Share Posted March 27, 2004 whoever mentioned Sharp Provolone above (I'm tool azy to go back and check), THANK YOU THANK YOU THANK YOU!!! I found some and tried it on a grinder my wife made for me. Wow, this is the best tasting cheese I have ever encountered!! Quote Link to comment Share on other sites More sharing options...
king ubu Posted March 27, 2004 Report Share Posted March 27, 2004 The hostess was from France and introduced us to Raclette. This is awesome. Has anyone had Raclette? Ooh, we (a band I was in) had a heavenly raclette dinner in our wonderful promoter's lovely farmhouse outside (and uphill from) Zurich -- melted and almost roasted raclette* with tiny pickles and tiny onions and potatoes and fantastic bread on the side. And wine. Ooh. not something to eat too often, but ubu Quote Link to comment Share on other sites More sharing options...
king ubu Posted March 27, 2004 Report Share Posted March 27, 2004 I don't know what exactly you americans mean when you talk about "swiss cheese", but I guess that should be what's called "Emmentaler" - one of the most boring and taste-less cheeses produced here, and one of our big export articles, it seems. Well, I guess it serves us right for the television shows we export around the world...talk about tasteless and boring! I was not trying to sound sarcastic - I'd be really interested to know! ubu Quote Link to comment Share on other sites More sharing options...
Quincy Posted March 27, 2004 Report Share Posted March 27, 2004 I don't know what exactly you americans mean when you talk about "swiss cheese", but I guess that should be what's called "Emmentaler" - one of the most boring and taste-less cheeses produced here, and one of our big export articles, it seems. Well, I guess it serves us right for the television shows we export around the world...talk about tasteless and boring! I was not trying to sound sarcastic - I'd be really interested to know! ubu Judging from the pictures of Emmentaler in Google Image Search it looks like what Americans call Swiss cheese. Cheese full of holes. Quote Link to comment Share on other sites More sharing options...
.:.impossible Posted March 27, 2004 Author Report Share Posted March 27, 2004 Ubu, we have many cheeses in America too, including one commonly referred to as American Cheese. I know most of us grew up on American Cheese and the Kraft Single. There are two common variations of American Cheese, yellow and white. As far as I can tell, American Cheese is a mild, slightly salty and creamy cheddar. Our Swiss Cheese is a mild sandwich cheese, full of bubbles. Bubbles are the identifier, as the cheese is pretty much flavorless. Mild... very mild. American Cheese is also, for the most part, a sandwich cheese. The Kraft single is a processed version, and Velveeta is a cheese sauce version of this! I think its safe to say the average America loves cheese-product! Quote Link to comment Share on other sites More sharing options...
shrugs Posted March 27, 2004 Report Share Posted March 27, 2004 (edited) Just had some Black Diamond Extra Sharp Cheddar!!!! especially good with the Anchor Steam I was drinking and a fine match for all hoppy ales and pilsners!! Edited March 27, 2004 by shrugs Quote Link to comment Share on other sites More sharing options...
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