Cheese: Yea or Nay?

[kiobe]

I love cheese, I just bought a 2 year old Irish chedder that's one of the tastiest cheeses I've ever eaten. Kinda like a Parmagiano Reggiano but creamier. Anyone ever had a Fontinella?

[Lily Adams]

CHEESE, GROMIT! *shakes hands like Wallace*



I like cheese, too, but I honestly haven't tried many. American, cheddar, swiss, ya know. The classic ones. They're all good. :]

I am soooooooo trying Wensleydale cheese when I go visit England. If I ever go visit England. And I'm going to see that Wallace and Gromit statue they're putting up in Bristol. I hope they're still planning to do it.

[kiobe]

CHEESE, GROMIT! *shakes hands like Wallace*



I like cheese, too, but I honestly haven't tried many. American, cheddar, swiss, ya know. The classic ones. They're all good. :]

I am soooooooo trying Wensleydale cheese when I go visit England. If I ever go visit England. And I'm going to see that Wallace and Gromit statue they're putting up in Bristol. I hope they're still planning to do it.

Crackin toast Gromit.
Ya have ta try Rockfort with some fruit. Killer.

[Lily Adams]

Crackin toast Gromit.

THAT MADE MY DAY.

Ya have ta try Rockfort with some fruit. Killer.

Alright! Maybe I'll try some more cheese...I should, huh?

[applepie]

I'm not much of a cheese person, but I love fresh mozzarella (sp?) cheese. Especially if you melt it a little and mix in some fresh herbs. Then slice it and serve with crackers.

[Logos]

Hard to name a favourite, it depends on what it's used for/with Of course I love most of the Canadian Cheddars ! I don't think I've ever had Irish cheese. Fontinella is great for cooking, like in a fettucinia alla carbonara.

starters:
-stilton in potato leek soup
-any of the parmesans shaved on fresh greens with fresh cracked black pepper, balsamic, and e.v.o.

mains:
-asiago or (cows') feta in a spanish omlette
-old sharp white cheddar for grilled cheese
-molten gorgonzola on top of rare filet mignon and a glass of amarone
-thin slices of jarlsberg and Jamón ibérico on toasted french bread rubbed with garlic and olive oil

dessert:
-thin slices of mild white cheddar piled on buttery toasted ciabatta with raspberry jam

snacks/lazy:
-oh and fresh from the local dairy, Sat morning only!, squeaky cheese curds right out of the bag

[PrinceMyshkin]

Hard to name a favourite, it depends on what it's used for/with Of course I love most of the Canadian Cheddars ! I don't think I've ever had Irish cheese. Fontinella is great for cooking, like in a fettucinia alla carbonara.

starters:
-stilton in potato leek soup
-any of the parmesans shaved on fresh greens with fresh cracked black pepper, balsamic, and e.v.o.

mains:
-asiago or (cows') feta in a spanish omlette
-old sharp white cheddar for grilled cheese
-molten gorgonzola on top of rare filet mignon and a glass of amarone
-thin slices of jarlsberg and Jamón ibérico on toasted french bread rubbed with garlic and olive oil

dessert:
-thin slices of mild white cheddar piled on buttery toasted ciabatta with raspberry jam

snacks/lazy:
-oh and fresh from the local dairy, Sat morning only!, squeaky cheese curds right out of the bag

Would happily provide you or anyone who cared to have it a recipe for Cambozola and pear soup, best cold.

[Logos]

Oh well, please post it! sounds like a great summer soup and please proffer wine accompaniment

[PrinceMyshkin]

Oh well, please post it! sounds like a great summer soup and please proffer wine accompaniment

Wine accompaniment! I can barely tell vintage Coca-cola from a vin potable!

pear & cambozola soup: to serve 8

1

butter: 1/4 cup, clarified

2

onions: 3, sliced
garlic: 2 TB
pears: 8, ripe, cored & sliced

3

white wine: cup

4

chicken stock: 8 cups
heavy cream: 4 cups

5

cambozola or other sharp cheese: 8 oz

In a large soup pot, melt 1), then sweat 2) until fragrant.

Deglaze the pot w 3), add 4). Bring to a boil & simmer for 1 hour. Crumble 5) & whisk into the broth. Pass through a food mill, chill & serve.

[hockeychick8792]

I love every kind of cheese that exsist............except rotten cheese

I would like to know how to make a Broccoli Cheddar soup if you know that?
I LOVE that soup yet I can't find any recipes!!!

[kiobe]

I love every kind of cheese that exsist............except rotten cheese

I would like to know how to make a Broccoli Cheddar soup if you know that?
I LOVE that soup yet I can't find any recipes!!!

I'll find one for ya. Most of the time a cheese type soup is made from a base of bechamel which is easy to make. It is one of the 5 'mother sauces' in french cooking. Here's a site with a recipe for bechamel, the cloves are optional but not the onion http://www.dianaskitchen.com/page/sauce/bechamel.htm

Then add up to about 4 types of your fav cheese to the mother sauce to taste. I can get a more difinitive recipe for ya but that takes the fun and improv out of it. K

[Weisinheimer]

I really like
brie
extra sharp cheddar
fresh mozzarella
havarti (esp. w/ dill)
pepper jack
swiss

[kiobe]

Wine accompaniment! I can barely tell vintage Coca-cola from a vin potable!

pear & cambozola soup: to serve 8

1

butter: 1/4 cup, clarified

2

onions: 3, sliced
garlic: 2 TB
pears: 8, ripe, cored & sliced

3

white wine: cup

4

chicken stock: 8 cups
heavy cream: 4 cups

5

cambozola or other sharp cheese: 8 oz

In a large soup pot, melt 1), then sweat 2) until fragrant.

Deglaze the pot w 3), add 4). Bring to a boil & simmer for 1 hour. Crumble 5) & whisk into the broth. Pass through a food mill, chill & serve.

Verdicchio would be a killer companion to this soup. Med body, beautifully fragrant, Italian.

[Dori]

I love cheese. I've had cheddar (usually extra sharp), provolone (sp?), mozzarella, blue cheese (one of my favorites), havarti, pepper jack, swiss, munster (sp?, another one of my favorites), and american (least favorite).

Never anything really expensive.

[kiobe]

I love cheese. I've had cheddar (usually extra sharp), provolone (sp?), mozzarella, blue cheese (one of my favorites), havarti, pepper jack, swiss, munster (sp?, another one of my favorites), and american (least favorite).

Never anything really expensive.

Seeing as you are in upstate NY, I an going to assume that the provolone was of the imported type, most definitly the best. American mass produced 'provolone' isn't even a shadow of the real thing. Oily, sharp and addictive. The same with mozzarella, do your self a favour and try real buffalo milk mozzarella alone or with fresh roma tomatoes, basil and balsamic vinegar and etra virgin olive oil, a little salt and fresh ground pepper.