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art and poetry » cheese

nestor's avatar
10 years ago
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nestor
nestor
this forum is turning into a food forum. anyways, i started work today, so i have the strong urge to start new expensive hobbies. cheese will be my first.

http://www.fromages.com/

is a cheese site that ships french cheese pretty much anywhere. i'm going to put in an order in the next few days. more anon
nestor's avatar
10 years ago
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nestor
nestor
i picked up some 'bergader' today. german blue. according to cheese.com, the pate (i'm guessing the unveined/mouldy part) is soft and uncooked, with large blue veins. it has a strong and piquant taste. i'm just letting it warm up before i eat it.
phi_'s avatar
10 years ago
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phi_
... and let the Earth be silent after ye.
Maybe now would be a good time to ask this: back when I used to take French, our professor brought in some triple-creme cheese (something like that) that's a popular breakfast cheese. Know what it is?
nestor's avatar
10 years ago
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nestor
nestor
as far as i know that is just extremely high fat cheese - 75% or so.
nestor's avatar
10 years ago
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nestor
nestor
there are a lot of triple cream cheeses though, so i can't pinpoint which one.
dannyp's avatar
10 years ago
r1, link
dannyp
dʎuuɐp
this post has been archived.
phi_'s avatar
10 years ago
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phi_
... and let the Earth be silent after ye.
Okay, that's what I figured, nestor. Thanks, though.
nestor's avatar
10 years ago
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nestor
nestor
the bergader is intense! lovin' it
nestor's avatar
10 years ago
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nestor
nestor
went to the specialty cheese store today.

* la sauvagine (washed-rind triple cream from quebec)
* oka (trappist, from quebec)
bluet's avatar
10 years ago
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bluet
You should try brunost (brown cheese, http://en.wikipedia.org/wiki/Brunost ), although it's not really a cheese. Quite good with strawberry jam.
nestor's avatar
10 years ago
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nestor
nestor
Sounds fantastic. Hopefully there are enough Scandinavian/interested people in Canada to warrant the import of this stuff! I'll look around.
bluet's avatar
10 years ago
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bluet
or i could mail you some...or not
bluet's avatar
10 years ago
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bluet
oh, and knives don't work well with brown cheese, so you'll need a cheese slicer: http://en.wikipedia.org/wiki/Cheese_slicer
bluet's avatar
10 years ago
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bluet
also, the ones with just a wire are useless because you want really thin slices
nestor's avatar
10 years ago
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nestor
nestor
when i was in toronto i went to a good beer bar - volo

we ordered a cheese plate. it was actually so divine. spanish and portuguese cheeses, raw goat, goat, cow blue... list goes on and on.
nestor's avatar
10 years ago
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nestor
nestor
cheese i've had this week: danish blue, double gloucester, wensleydale, mature stilton.

1/4 kg each. so 1kg cheese. y-yeah
nestor's avatar
10 years ago
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nestor
nestor
so addicted.
lucas's avatar
10 years ago
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lucas
i ❤ demo
:D jealous
nestor's avatar
10 years ago
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nestor
nestor
yep still eating about 2-3lbs a week, need to cut back :P

looking for unpasteurised raw milk stilton :munch:
bluet's avatar
10 years ago
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bluet
had some ridderost/"knight" cheese for breakfast

http://www.youtube.com/watch?v=MDIunqL7Bqk
nestor's avatar
10 years ago
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nestor
nestor
cheese is the greatest of all foods.

and breakfast is the greatest of all meals.

i'm not sure how great that specific cheese is but you're doing pretty well bluet
bluet's avatar
10 years ago
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bluet
it's great. has a nice and strong smell, and it's almost spreadable
nestor's avatar
10 years ago
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nestor
nestor
i prefer hard cheeses, but any cheese is great. what sort of aromas does it have?
bluet's avatar
10 years ago
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bluet
not sure, but good ones
lucas's avatar
10 years ago
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lucas
i ❤ demo
haha
nestor's avatar
10 years ago
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nestor
nestor
got some cheese for my bday

a $23 dollar piece of aged gouda!! wtfbbq

some st honore triple cream, trappist oka, and 7yo cheddar. yum yum
nestor's avatar
10 years ago
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nestor
nestor
eating some oka right now.... so good
phi_'s avatar
10 years ago
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phi_
... and let the Earth be silent after ye.
Okra? Because okra is amazing.
lucas's avatar
10 years ago
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lucas
i ❤ demo
i doubt monks make okra.
nestor's avatar
10 years ago
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nestor
nestor
http://en.wikipedia.org/wiki/Oka_cheese
phi_'s avatar
10 years ago
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phi_
... and let the Earth be silent after ye.
:(
nestor's avatar
10 years ago
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nestor
nestor
why is american (processed) cheese so foul when consumed without heat?

put it in a grilled cheese sandwich or on a burger and it isn't that bad though (i prefer more flavorful cheese, like a blue, on my burgers).
phi_'s avatar
10 years ago
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phi_
... and let the Earth be silent after ye.
It's great on sammiches! Cold! You just don't get it.
nestor's avatar
5 years ago
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nestor
nestor
brunost burning
http://in.reuters.com/article/2013/01/22/us-n … LP20130122
asemisldkfj's avatar
5 years ago
r1, link
asemisldkfj
the law is no protection
you should try to find this sarvecchio parmesan from sartori cheese. it's very sweet and delicious and probably my favorite parmesan.

also good for simple stuff like cheese & crackers is crowley cheese from vermont.
nestor's avatar
5 years ago
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nestor
nestor
tried brunost for the first time this week - almost 5 years after posting about it... yum
bluet's avatar
5 years ago
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bluet
> tried brunost for the first time this week

Cool. What did you have it with?
nestor's avatar
5 years ago
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nestor
nestor
homemade peach jam
nestor's avatar
5 years ago
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nestor
nestor
brunost tastes like ritz cheese filling.