| View previous topic :: View next topic |
| Author |
Message |
JacktheCat
Joined: 08 May 2004
|
 Posted: Tue Apr 19, 2005 8:21 pm Post subject: |
 |
|
| Anything, but that American processed crap ... and that Corsican cheese with the live maggots in it. |
|
| Back to top |
|
 |
peony
Joined: 30 Mar 2005
|
| Posted: Tue Apr 19, 2005 8:32 pm Post subject: |
|
|
red leicester, cheshire, lancashire, edam, fontina, havarti, brie, sharp canadian cheddar, jabanero cheddar...
im a cheese freak, they're all good. if i was forced to choose, i might say england.
in korea i was a big fan of bega. i dont think ive seen australian cheese in the states yet. |
|
| Back to top |
|
|
weatherman
Joined: 14 Jan 2003
Location: Korea
|
| Posted: Tue Apr 19, 2005 9:05 pm Post subject: |
|
|
| I am going to pipe in with the French. |
|
| Back to top |
|
|
thorin
Joined: 14 Apr 2003
|
| Posted: Tue Apr 19, 2005 9:37 pm Post subject: |
|
|
Fontina, Gorgonzola, Mozzarella, Parmesan, Asiago, Provolone, Ricotta, Romano...
Italian cheese is underrated. |
|
| Back to top |
|
|
xtchr
Joined: 23 Nov 2004
|
| Posted: Tue Apr 19, 2005 9:53 pm Post subject: |
|
|
New Zealand has wondrously superb cheeses, in fact anything to do with dairy products is outstandingly good - ice-cream and chocolate are just a couple of examples - and it's not that I'm a biased NZer  , they genuinely are scrumptious. |
|
| Back to top |
|
|
Toby
Joined: 15 Jan 2003
Location: Wedded Bliss
|
| Posted: Tue Apr 19, 2005 11:06 pm Post subject: |
|
|
| peppergirl wrote: |
. Some fresh (non-oily) feta with tomatoes is also not bad though!
|
I forgot feta. Awesome if eaten on a hot summer Greek night, as a starter for a nice meal, sitting under vines, drinking some nice cheap and cheerful, but perfectly drinkable, red greek wine. Served with fresh tomatoes, good olive oil and fresh basil. Making me salivate thinking about it. |
|
| Back to top |
|
|
Demonicat
Joined: 18 Nov 2004
Location: Suwon
|
| Posted: Wed Apr 20, 2005 1:52 am Post subject: |
|
|
| The mexicans! Monterrey Jack and Jalapeno cheese are Awesome! Admittedly, I am no sophisticate, but damn it- I like Mexican cheese! |
|
| Back to top |
|
|
sillywilly
Joined: 20 Jan 2003
Location: Canada.
|
| Posted: Wed Apr 20, 2005 4:52 am Post subject: |
|
|
Brie is great.
But if you want to add flavor to a dish or even a sandwich you have to have swiss or a sharp cheddar.
Blue cheese rocks in dressing.
I don't know. Stop confusing me! |
|
| Back to top |
|
|
Derrek
Joined: 15 Jan 2003
|
| Posted: Wed Apr 20, 2005 6:43 am Post subject: |
|
|
Those funky old hanbok shoes can make some of the most stinky toe cheese!
Korea is definately OUT. |
|
| Back to top |
|
|
panthermodern
Joined: 08 Feb 2003
Location: Taxronto
|
| Posted: Wed Apr 20, 2005 10:23 am Post subject: |
|
|
Old Fort Sharp Canadian Cheddar
Greek Fetta
Are my two favorites ... |
|
| Back to top |
|
|
matthewwoodford
Joined: 01 Oct 2003
Location: Location, location, location.
|
| Posted: Wed Apr 20, 2005 11:09 am Post subject: |
|
|
| A good strong cheddar is hard to beat, but fresh parmesan is great and I've always liked Emmenthal. |
|
| Back to top |
|
|
Toby
Joined: 15 Jan 2003
Location: Wedded Bliss
|
| Posted: Wed Apr 20, 2005 7:43 pm Post subject: |
|
|
| matthewwoodford wrote: |
| I've always liked Emmenthal. |
Is that similar to parmesan? |
|
| Back to top |
|
|
Daechidong Waygookin
Joined: 22 Nov 2004
Location: No Longer on Dave's. Ive quit.
|
| Posted: Wed Apr 20, 2005 7:52 pm Post subject: |
|
|
| I actually prefer goat cheese. |
|
| Back to top |
|
|
thorin
Joined: 14 Apr 2003
|
| Posted: Wed Apr 20, 2005 10:32 pm Post subject: |
|
|
| Toby wrote: |
| matthewwoodford wrote: |
| I've always liked Emmenthal. |
Is that similar to parmesan? |
Emmental is just a fancy word for swiss cheese. |
|
| Back to top |
|
|
tommynomad
Joined: 24 Jul 2004
Location: on the move
|
| Posted: Thu Apr 21, 2005 1:32 am Post subject: |
|
|
Actually, Emmentaler is what the Swiss call what the rest of us call Swiss cheese. And I like it, but....
Provolone
Gouda
Havarti with a little spice in it
Brie
Asiago (medium to older)
Gruyere (younger)
Caciocavallo
Feta
Romano (dry and grated)
and Mascarpone
all make their way to my table before Emmentaler.
So looking at the quickie list above, I guess I think Italy makes the best cheeses. Though if I hadn't thought about it, I'd have probably said France or Holland. |
|
| Back to top |
|
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
