Favorite types of cheese (cracker combinations welcome)

[Tyrion Cheddar]

So our Lokasenna mentioned his love of Stilton in the all-important Praise Tyrion thread, which led to some talk of cheese, so I thought I'd start a thread in which people could list and describe their favorites. Feel free to talk about the crackers or breads you like said cheese on, if you do, or combinations involving meats, tomatoes, etc. Hungry now, I am.

[tailor STATELY]

A poem I've shared on litnet once before with my response to a quote by G.K. Chesterton: "Poets have been mysteriously silent on the subject of cheese."; from an entire chapter on cheese ! http://www.online-literature.com/chesterton/alarms-and-discursions/9/







Homage to Fromage ? ( or: To Brie or not to Brie )

For a salad delightful of the green-leafy sort
crumble in Blue Cheese, Feta, or Roquefort
or add them to a dressing thick and creamy
to your avocado, chick-peas, and tomato... mmm, dreamy !
To make a fondue... into the pot: Cheddar, Gruyère, or Swiss...
a bit of wine, and cherry liqueur; salt, pepper to taste
Use fork or tong with breads or meats... or perhaps skewer all this...
creamy, delightfully rich morsels... to add inches to the waist
Pizza, pizza ! that calls for Mozzarella !
add pepperoni, ham, olive, "shroom" in the pie crust dishy
with Parmesan or Romano sprinkled liberally on top
and I'm in Heaven, dining... ( sans fishy !!!)
To snack on an outing with wine, bread, and thee
wedges of Colby, Cheddar, Gouda, Camembert, and Brie
Or if sandwiches are want to be made ( with mayo and mustard ) instead
add Provolone, Jack, Colby, Fontina, or Muenster to your favorite bread
Queso Asadero for nachos, Cottage Cheese with fruit or alone,
cannelloni with Ricotta, Asiago with bagels for your appetite edge to hone
The list goes on... Gorgonzola, Edam, Limburger, Hazarti...
Jarlsberg and Curado... Bring them all ! Let's have a PARTY !!!

10/9/2003

I no longer imbibe, but one can substitute the spirits with root beer or sparkling soda if desired.

You're welcome !

Ta ! (short for tarradiddle),
tailor STATELY

[Lokasenna]

Stilton is, of course, the king of all cheeses.

A quick glance at the firdge tells me that I've also got some St Agur, some Norwegian Jarlsberg, a rather fine Brie, and a comforting lump of Wensleydale in stock.

I do think the British are lucky with their cheese - I really do think they edge out the continental competition in terms of choice and quality. I remember having argument after argument with my Parisian housemate of a few years ago - he refused to accept the superiority of British cheese over his (admittedly very good) French examples. Although he spoke disparagingly of "this 'orrible cheddar thing which is all you English eat", he did concede that Stilton was mighty fine indeed...

[prendrelemick]

In the fridge at the moment is an emmental, 3 types of cheddar, feta, stilton, cheese triangles and an Asda own brand cream cheese.

I had some cave matured Cheddar from Wookey Hole when I was down in those parts (Bristol), it takes the biscuit I think. but a good crumbley Cheshire with a bit of pickle is my every day favourite. But then:-
To eat with an apple - Red Leicester. On toast - Chedder. Picnic with kids - Dairylea cheese triangles. In my wife's stilton and walnut soup - Stilton. With olives - feta. With christmas cake - Cheshire . On a wheaten cracker - philadelphia cream cheese. For a melted dip - Camembert. We like cheese at our house.

[YesNo]

In the fridge is a block of Kirkland sharp cheddar and a block of something called "Kerrygold Dubliner 100% natural cheese". Both are from Costco. Either of these I would eat sliced on bread or alone if there is no bread available. The cheddar cheese tastes the way you would expect cheese to taste. The Kerrygold both looks and tastes different and seems to want to fall apart when I cut a thin slice of it. It's not bad and I kind of like it.

[Calidore]

This certainly belongs here:

https://m.youtube.com/watch?v=cWDdd5KKhts

[Tyrion Cheddar]

This certainly belongs here:

https://m.youtube.com/watch?v=cWDdd5KKhts

*applause* I was wondering how long it would be before someone at least mentioned "the sketch." You win the prize, old Calidore, my lad. When Lokasenna mentioned Norwegian Jarlsberg and Wensleydale, my mind went straight to it. I'm not sure if my mind or life would be the same without thousands of listenings to John Cleese listing types of cheese or euphemisms for being dead in another rather famous sketch involving a dead parrot. I think a good deal of my initial interest in cheese came from the aforementioned sketch, as did my knowledge of many individual cheeses. I'd go so far as to say that so great has been the impact of this sketch that the same can be said for millions of people around the world.

[qimissung]

I like cheddar, although I haven't eaten it in a while. What would you eat stilton with?

I also kind of like Feta, although again I eat it rarely. I remember a quote from a movie Susan Sarandon was in, "Feta, feta, feta." It was a modern retelling of "The Tempest."

[wessexgirl]

I love cheese and a look in my fridge shows some Danish Blue, Cheddar, Wensleydale with cranberries and a cracked black pepper with Cheddar (I think). I finished off a lovely Camembert last night, but I think my favourites are the strong blues and Stilton. So bad for the waistline and the heart though! I love them with some lovely flatbread crackers, or black pepper crackers........mmmmmm gorgeous!

[Helga]

Cheese is the only reason why I'm not vegan, I couldn't live without cheese. When I go into town with my son we always buy a small net-bag-thingy with cheese, can't remember the name at the moment. We also go crazy over blue cheese (we just sit with two spoons and eat it up). In my fridge you can always find mozzerella, blue cheese and some decent cheese on bread, and cream cheese of course and cheddar. On a good day there a few more brands in there, like Brie. Feta is a weakness of mine so I rarely buy it, I would be a fat lady if I ate all the cheese I want. Halloumi is always tasty and I could probably go on forever.

[seerseenbyseein]

Why junk up the forum with this kind of question?

[North Star]

Why junk up the forum with this kind of question?
Because civilized pleasures of life such as cheese are not all that bad a subject of discussion. Your post, on the other hand, adds nothing whatsoever to this discussion or the forum in general, and could accurately be described as 'junk'. In other words, if you don't like it, cheese it!


I'm a big fan of cheeses of a wide variety, blues, whites, Emmental, Gouda, Gruyère, etc.

[seerseenbyseein]

Because civilized pleasures of life such as cheese are not all that bad a subject of discussion. Your post, on the other hand, adds nothing whatsoever to this discussion or the forum in general, and could accurately be described as 'junk'. In other words, if you don't like it, cheese it!


I'm a big fan of cheeses of a wide variety, blues, whites, Emmental, Gouda, Gruyère, etc.

I'm afraid I thought this was the General Literature section of the site, but I see that it is in the Chat section. Please excuse my bad humor.

[Tyrion Cheddar]

I love cheese and a look in my fridge shows some Danish Blue, Cheddar, Wensleydale with cranberries and a cracked black pepper with Cheddar (I think). I finished off a lovely Camembert last night, but I think my favourites are the strong blues and Stilton. So bad for the waistline and the heart though! I love them with some lovely flatbread crackers, or black pepper crackers........mmmmmm gorgeous!

Your mention of Camembert, wessex girl, put me in mind of another major influence from my youth, that of SCTV, with its famous regular sketch, the SCTV News, featuring the character Floyd Robertson (played by Joe Flaherty) and Earl Camembert (Eugene Levy), although for years I could never ascertain whether he was actually saying Camembert, as in the cheese, or, as I think it actually is, Cannenbert, or something that sounds like it. Anyway, here's a glimpse:

https://www.youtube.com/watch?v=55fIqnVAPkk

[Diggory Venn]

Cheese. Mmmmm lovely ! - it is bad for you, but so is "living"...

Crumbly Lancashire melted on toast, then blobbed with HP sauce.
Mature Cheddar with piccalilli on seeded brown for a butty, (pint of golden ale optional, though recommended !).
Blue Stilton on crackers with a glass of Port.
A chunk of Red Leicester from the fridge as a midnight snack, ( ensuing nightmare optional, but recommended !)

[North Star]

I'm afraid I thought this was the General Literature section of the site, but I see that it is in the Chat section. Please excuse my bad humor.
It's quite alright, an honest mistake.

[bounty]

one of the best pizzas I ever had was called a "greek pizza" and it had spinach, pineapple and feta cheese.

I spent a couple weeks in france some years ago and we made a habit of eating brie, with nutella and bananas on baguettes.

I grew up watching abbott and Costello, love them to pieces and they've done a couple of schticks with limburger. this might be one of them:

http://www.yourepeat.com/watch/?v=9Cm-blfss64

[The Comedian]

Vermont Cheddar -- pair with cracker of choice
pecorino romano -- pair with past of choice
Velveeta (processed cheese-like food) -- pair with two slices of bread and griddle and/or mixed a can of your favorite factory-processed chili.

That's some good eatin' right there.

[Tyrion Cheddar]

one of the best pizzas I ever had was called a "greek pizza" and it had spinach, pineapple and feta cheese.

Pineapple on pizza might have been the best innovation since, well, cheese and tomato sauce on round bread. Glad to see you back, bounty, I was wondering where you were.

[Tyrion Cheddar]

Vermont Cheddar -- pair with cracker of choice
pecorino romano -- pair with past of choice
Velveeta (processed cheese-like food) -- pair with two slices of bread and griddle and/or mixed a can of your favorite factory-processed chili.

That's some good eatin' right there.

When I mentioned my love of extra sharp cheddar originally, I was going to mention Vermont cheddar. I went to college up there and had some of that straight from the, uh, whatever they make cheese in.
As for the Velveeta on two slices of white bread with Hormel chili, Comedian, my son, you realize you've just disclosed the recipe for white trash filet mignon, don't you?

[Lokasenna]

I like cheddar, although I haven't eaten it in a while. What would you eat stilton with?

A plain cracker, or piece of fresh crusty bread. Stilton needs nothing else to complement it.

[bounty]

Pineapple on pizza might have been the best innovation since, well, cheese and tomato sauce on round bread. Glad to see you back, bounty, I was wondering where you were.

why thank you. some of my creative (for what they are worth) and writing energies have been being spent elsewhere lately...

I spent a few weeks cycling around England in the early 80s and I remember on multiple occasions eating pineapple and cheese sandwiches for lunch at the pubs. I don't recall the kind of cheese though.

[Tyrion Cheddar]

why thank you. some of my creative (for what they are worth) and writing energies have been being spent elsewhere lately...

I spent a few weeks cycling around England in the early 80s and I remember on multiple occasions eating pineapple and cheese sandwiches for lunch at the pubs. I don't recall the kind of cheese though.

Oh, god, England with their weird sandwiches. Have any cucumber sandwiches? Bacon and watercress? I'm not saying they're bad, I've had them and enjoyed them, but weird. Like, who thinks to himself: "Gosh, I'm hungry. You know what would really hit the spot? Watercress!"

[spikepipsqueak]

A local milkbar used to offer orange and onion sandwiches. I wondered if they were just trolling.

Cheese: Blue castello. No biscuit. Just a good film, a small cheese knife, a nice tawny port and some solitude - so nobody sees you eating with your fingers and licking the knife.

Or cambanzolo - same setup.

Cheddar is for melting on toast or corn chips, in your hiking pack with spring onions or in sandwiches with apricot jam.

Can someone tell me the characteristics of Stilton? I have images in my head of something that looks like Edam. ?

[Calidore]

Pineapple on pizza might have been the best innovation since, well, cheese and tomato sauce on round bread. Glad to see you back, bounty, I was wondering where you were.

Pineapple and ham/Canadian bacon is a popular and tasty combination. Once at a temporary job, I was invited to join a couple of folks who got a pineapple & jalapeño pizza. That was delicious; the sweet and hot combined very well.

[prendrelemick]

A local milkbar used to offer orange and onion sandwiches. I wondered if they were just trolling.

Cheese: Blue castello. No biscuit. Just a good film, a small cheese knife, a nice tawny port and some solitude - so nobody sees you eating with your fingers and licking the knife.

Or cambanzolo - same setup.

Cheddar is for melting on toast or corn chips, in your hiking pack with spring onions or in sandwiches with apricot jam.

Can someone tell me the characteristics of Stilton? I have images in my head of something that looks like Edam. ?

Oh no no no, it's a blue on white cheese - strong and creamy with a mouldy crust.

[Tyrion Cheddar]

Pineapple and ham/Canadian bacon is a popular and tasty combination. Once at a temporary job, I was invited to join a couple of folks who got a pineapple & jalapeño pizza. That was delicious; the sweet and hot combined very well.

Yes, pineapple and ham is very good. I think I've had it. Nowadays when pizza is sometimes made to order, you can often get multi-cheese pizzas. Which types of cheese have some of you had on yours? I've had some tasty combinations.

[Tyrion Cheddar]

A local milkbar used to offer orange and onion sandwiches. I wondered if they were just trolling.

What's a milkbar? Is that Aussie for cafe?

[spikepipsqueak]

Oh no no no, it's a blue on white cheese - strong and creamy with a mouldy crust.

Thanks. :) I could learn to love a cheese like that. The nearest place that is likely to stock it is 200ks away. If I can get to town I will check it out.


What's a milkbar? Is that Aussie for cafe?

I don't think it is a particularly Aussie phenomenon, though they are called different things from state to state. And are disappearing.

Think "Mom'n'Pop" 7/11. They used to sell bread and milk and cigarettes and soft drinks, and make sandwiches. On the corner of your street.

Supermarkets are putting them out of business.

[spikepipsqueak]

Oh no no no, it's a blue on white cheese - strong and creamy with a mouldy crust.

Thanks. :) I could learn to love a cheese like that. The nearest place that is likely to stock it is 200ks away. If I can get to town I will check it out.


What's a milkbar? Is that Aussie for cafe?

I don't think it is a particularly Aussie phenomenon, though they are called different things from state to state. And are disappearing.

Think "Mom'n'Pop" 7/11. They used to sell bread and milk and cigarettes and soft drinks, and make sandwiches. On the corner of your street.

Supermarkets are putting them out of business.

[Tyrion Cheddar]

I don't think it is a particularly Aussie phenomenon, though they are called different things from state to state. And are disappearing.Think "Mom'n'Pop" 7/11. They used to sell bread and milk and cigarettes and soft drinks, and make sandwiches. On the corner of your street. Supermarkets are putting them out of business.

Oh, aye, the "corner shop" as they have in Britain, the U.S., everywhere. I relied heavily on mine when I lived in NYC, everyone does. Here's another reason those shops are doomed. If you note the flabbiness of the woman ordering the food or whatever, you'll have an idea what's in store for all of us lazy sods. ;-) https://www.youtube.com/watch?v=qE9kwdBhfRA