The Cheese Thread

Whenever I eat cheese from other countries, I feel extremely proud to be British. Our cheese is the bomb dot com, and I'll hear nothing else about it.
 
spawnofthesith said:
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
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Funnily, I just saw it on a menu last week down here, but it was the first time I ever saw it. It was at a Brazilian steakhouse. I’d give that a shot, though some brie is like eating chunky ammonia.
 
spawnofthesith said:
I’m cheese snob af, but this is very true for a handful of specific applications
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Indeed. I’ll always prefer grilled cheese with yellow American and I tend to prefer it on cheeseburgers.

spawnofthesith said:
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
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There’s a few joints down here that offer it, a philly joint and I believe a burger joint. I’ve had it but can’t really remember much about it.

There’s not a lot of cheese I don’t like, it was the one thing I hated about being plant-based when I was. Whenever Publix has BOGO blocks of cheese I grab a couple just to munch on, the sharper/whiter the better with cheddar. Manchego and cojita have become recent favorites, there’s a pizza joint that does a catipury chicken pizza that’s outstanding but that’s the only thing I’ve had it on.

I’d love to go to a cheese festival/expo and just go nuts one day. There’s ample cheeses I haven’t tried.
 
Fermentation is really one of Nature's Greatest Gifts To Humanity. Think about
how things decaying/aging/fermenting gifts us so much great stuff. From
Bread to Beer to Cheese. Even the Benedictine Monks knew this---and perfected
a lot of the crafts and practices that are now considered normal and a part of
our everyday life.

Cheese, Bread, and Beer are still high-end luxuries for me. :chef

I don't do fancy---because I live in Buttfuck, Egypt. It's a real place. I always
have a variety of cheeses on hand. Some decent Mozz, Swiss, 3 or 4 varieties
of Cheddar, Meunster, Gouda, some Cotija and Queso Fresco.

I'd like better access---and would be stoked to source some killer Burrata. :love
 
Apparently cheese is slightly addictive and induces pleasure in some of us.

Mmmm...... Opioids. :chef


:rofl

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Anyone else recall those Meat and Cheese places they used to have in every Mall in America?

I used to love going there----and smelling the Roquefort---and gobbling up free samples. :crazy

Can't recall what the name of those joints were. :idk
 
Fortunately, cheese is often fantastic around the world. I do recall Stilton, Red Leicester, Cornish Blue and of course cheddar when I lived in England. Holidays to the continent and France involved some fine wine and cheese.

I'll settle for Berry's Creek, Woodside, King Island and the other award-winning cheesemakers we have Down Under. I'm sure you have similar quality fare where you are with local character and flavor.
 
Aelred said:
Fortunately, cheese is often fantastic around the world. I do recall Stilton, Red Leicester, Cornish Blue and of course cheddar when I lived in England. Holidays to the continent and France involved some fine wine and cheese.

I'll settle for Berry's Creek, Woodside, King Island and the other award-winning cheesemakers we have Down Under. I'm sure you have similar quality fare where you are with local character and flavor.
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I think you might feel different in Japan..they have some pretty weird ideas about what bread and cheese should be.

Wine and cheese in France is a good time for sure though!
 
Kilmeaden Mature Red. Double Gloucester. Red Leicester. Cashel Blue. Port Salut. Halloumi. Goat's cheese. Fjällbrynt tube cheese from Sweden.

These are some of my favourites.
 
Challenge: Elevate A Grilled Cheese

What you got? :unsure:

One kind of cheese, or a blend of cheeses?

Do you include add-ons like Meat, Veg, Herbs, Spices?

I have some Kimchi on hand and thought a Kimchi Grilled Cheese
might be kind of neat. Or gross. :LOL:
 
la szum said:
Challenge: Elevate A Grilled Cheese

What you got? :unsure:

One kind of cheese, or a blend of cheeses?

Do you include add-ons like Meat, Veg, Herbs, Spices?

I have some Kimchi on hand and thought a Kimchi Grilled Cheese
might be kind of neat. Or gross. :LOL:
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Add a dash of this.

1013568000_596
 
la szum said:
Challenge: Elevate A Grilled Cheese

What you got? :unsure:

One kind of cheese, or a blend of cheeses?

Do you include add-ons like Meat, Veg, Herbs, Spices?

I have some Kimchi on hand and thought a Kimchi Grilled Cheese
might be kind of neat. Or gross. :LOL:
Click to expand...

Typically I use a slice of white and a slice of yellow American cheese. If I have some on hand I'll use a slice of sharp yellow cheddar and a slice of sharp provolone, yumm. To dress it up I'll add bacon. Of course I sprinkle a bit of garlic on the outside for either.
 
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