The Cheese Thread

[spawnofthesith]

Let’s chat the ultimate food


Fuck I love cheese

This is an open cheese forum

Let’s kick this shiz off a lil wild tho

Fuckin mimolette is the bees knees. I’m an adventurous eater. Fuckin a idc if the signature flavor is due to mites. TASTES BOMB

 

[spawnofthesith]

I do draw the line at casu martzu tho… the Sardinians do say it’s the shit tho

 

[la szum]

Mimolette and Casu Martzu?? You drinking again, SOTS?!

 

[la szum]

SOTS be like.....

 

[spawnofthesith]

Mimolette and Casu Martzu?? You drinking again, SOTS?!

Yoooo, I said I -would not- fuck with that Sardinian shit


But I took the plunge a while back on the mimolette and it is fucking delicious lol

 

[Aelred]

Cheez Whiz is an abomination! People in Australia didn't believe us when we returned from the US and told them cheese was in a jar. Then again, we like Vegemire.

King Island (Tasmania) is legendary for its real cheese. Love me a Blue Brie or Bert. Goes very well with Bolly. Cab Sav with a nice, aged chedder is timeless. As is Chianti with pizza, of course.

 

[spawnofthesith]

Transitioning the topic…. Y’all ever had deep fried Brie???? Gat damn it’s good. Only ever had it visiting my Naples folks on a boat ride to Marco island at their favorite tiki bar. I inquired about this in a local foodies group looking for something similar. Bizarrely the only responses I got were from a couple south Florida gals


@DrewJD82 is fried brie truly a regional south Florida thing ???? Does not exist here sadly

 

[spawnofthesith]

Cheez Whiz is an abomination! People in Australia didn't believe us when we returned from the US and told them cheese was in a jar. Then again, we like Vegemire.

King Island (Tasmania) is legendary for its real cheese. Love me a Blue Brie or Bert. Goes very well with Bolly. Cab Sav with a nice, aged chedder is timeless. As is Chianti with pizza, of course.

I largely agree, however, it’s an entirely different dynamic when it’s hot. No joke. Did not know this difference til a couple years ago lol

 

[spawnofthesith]

Cheez Whiz is an abomination! People in Australia didn't believe us when we returned from the US and told them cheese was in a jar. Then again, we like Vegemire.

King Island (Tasmania) is legendary for its real cheese. Love me a Blue Brie or Bert. Goes very well with Bolly. Cab Sav with a nice, aged chedder is timeless. As is Chianti with pizza, of course.

As to the second half of this… holy shit - blue Brie sounds amazing Never even heard of such a thing

 

[spawnofthesith]

Since we’ve gotten muddled into the topic of “fake cheese” a neat little lesser known thing is “st Louis style pizza” my drummer is a professional chef but also lived in St. Louis for a bit.

A while back he acquired some provel “cheese” (basically inaccessible outside a particular part of the Midwest) and whipped us up this regional treat. Not gonna lie, it was tasty as fuck

 

[Aelred]

They also do Roaring Forties Blue, Double Brie, Ash Brie, Lighthouse Blue...

Then there's the rest of Tasmania - they are also famous for their whiskey these days.

Tasmanian Cheese

Shop the best of Tasmanian cheeses online, from Pyengana's acclaimed cheddars to Wicked Cheese's multi-award-winning soft whites. Experience Australia's finest, delivered overnight to your door.

tasmaniangourmetonline.com.au

We do love our cheese down under. And wine. Most wineries have a good cheese selection for their tastings.

 

[spawnofthesith]

View attachment 38919

They also do Roaring Forties Blue, Double Brie, Ash Brie, Lighthouse Blue...

Then there's the rest of Tasmania - they are also famous for their whiskey these days.

Tasmanian Cheese

Shop the best of Tasmanian cheeses online, from Pyengana's acclaimed cheddars to Wicked Cheese's multi-award-winning soft whites. Experience Australia's finest, delivered overnight to your door.

tasmaniangourmetonline.com.au

We do love our cheese down under. And wine. Most wineries have a good cheese selection for their tastings.

Hefty premium to acquire stateside but I’m down.. any recommendations as to your favorite variation?

 

[Aelred]

From King Island, I do love the Black Label Triple Cream Blue or Endeavour (Gorgonzola), but I like strong cheese. Maybe the Lighthouse to try.

The Victoria Cove Smoked Camambert, and any of their double and triple cream...

God I'm hungry all of a sudden!

 

[spawnofthesith]

From King Island, I do love the Black Label Triple Cream Blue or Endeavour (Gorgonzola), but I like strong cheese. Maybe the Lighthouse to try.

The Victoria Cove Smoked Camambert, and any of their double and triple cream...

God I'm hungry all of a sudden!

I should reiterate, I’m not a dainty pallet… I love me a strong ass cheese, and woah, if smoking is coming into the factor I’m even more sold

 

[Holden Afart]

Nothing like good ol American cheese or Easy Cheese!

 

[spawnofthesith]

Nothing like good ol American cheese or Easy Cheese!

I’m cheese snob af, but this is very true for a handful of specific applications

 

[Blix]

Love cheese! I'm weak for Brie de Meaux, sooo good. You yanks have to go to Europe to taste it.
I have to get me some Brie de Melun, supposed to be even better. Found a shop that stocks it, might take a trip there on Saturday.

 

[Holden Afart]

I’m cheese snob af, but this is very true for a handful of specific applications

Yeah it was a joke but I really do like easy cheese on saltine crackers.

Pretty basic but I'm a sucker for extra sharp cheddar or sharp provolone.

 

[Whistler]

Cheese is my guilty pleasure. I’m quite lucky that we have a local shop that stocks cheeses from around the world. We will often have a big cheese selection board for our main evening meal with artisan crackers and warm crusty bread. This is usually accompanied by a glass of red wine or sparkling white, or a glass of port if a Stilton cheese is involved. A nice strong English cheddar is probably my favourite . But I’m from England so was raised on it.

 

[Whistler]

How much is too much for one person………..