Cheese

[Sic Pup]

Love me some cheese, most any kind but given a choice would go with hard aged over soft new. I almost always pick up a sharp aged provolone and my monger has an exquisite cheddar that's cured in/on (?) the English Dorset that.is.to.die.for.

This year I had a food cooler and dang if I didn't forget that Easyshit, practically survived on that and peanut butter last year. That and of course a wedge of provolone and a Two Sisters Gouda from Holland that ended up going for a cooler swim after one taste (which led me to the two coolers this year). My monger gave me a half hour lecture on the history of cheese when I asked might hold up well, in the desert, unrefrigerated. I got schooled. He's good for Long Island but if you evre find yourself in NYC proper you gotta hit Murray's. Doubtful you'll leave without a full shopping bag and an empty wallet.

Oh burrata! Don't get me started, I'll never stop.

[hookahdude]

deep fried twinkies

NOBODY MENTIONED THESE BEFORE. WHY NOT?

No one told you about deep fried twinkies? For shame!

[Bob]

There is an outstanding cheese store in Israel called, "Cheeses of Nazareth".

Belgium, actually.

http://www.nazarethfromage.be/

[TomServo]

I Love Cheese Fondue!

[theCryptofishist]

Melted is the only way I liked cheese for most of my life. In the past few years that's changed. I don't know why, but I suspect it's that losing taste bud thing.
I brought a pound or so of a hard cheese, from Holland via Whole Foods (and the woman who helped me select it there was very good), and kept it until Sunday? Well, breakdown, when I had crackers, salami and cheese and it really impressed the people doing breakdown. So, cheese for making or breaking camp is a good plan.
As for the selection of cheeses available in the states, yeah, if you go to the big stores it is somewhat crappy. But there are a lot of small dairies around and there are some serious foodies here (San Francisco Bay Area) so there's good cheeses. I think it's a common pattern with food int he states. Huge coast-to-coast brands that have the become completely bland, and lots of small producers with very nice options if you know where to look, and not much in the way of medium. Beer seems to work that way, too. Although, I don't know if Sierra Nevada counts as small rather than medium. For instance.

[junglesmacks]

Reason 14737 why I love eplaya:

I can drunkenly post an inane brain fart and by morning it's a multi-page thread.


I love you fuckos.

[TomServo]

Reason 14737 why I love eplaya:

I can drunkenly post an inane brain fart and by morning it's a multi-page thread.


I love you fuckos.

I don't think cheese has been thoroughly discussed on eplaya. good topic!

[Raymaker]

This should last the week at BM.

"Hook's 15-year-old cheddar, which made its debut Friday at Larry's Market in Brown Deer for $50 a pound, will be available in tony Beverly Hills starting next week.

The Hooks kept 1,200 pounds of cheddar in airtight plastic at 38 degrees for 15 years, checking a sample block twice a year to see how it was progressing."

[Eric]

We have an amazing cheese store 3 blocks from my house with at least 200+ cheeses. I love cheese with a passion. I am also allergic to dairy and even hard cheeses can turn me into a sweating unconscious mass of ick for hours.

So the options are- avoid the hundreds of delicious cheeses a 5 minute walk from my door or eat them & suffer miserably. Hmmm. I've never been smart, especially when there's pungent little cheese bombs and cheeses wrapped in whiskey-soaked chestnut leaves and crumbly salty cow-goat milk blend feta's and.... ugh.

Compromise- once a month or so we go to the cheese store & get little tastes of a few cheeses, plus enough for either an omelet or a pasta. Make up the omelet in the morning (and right now chanterelles are in season, they make for lovely omelets), sample the other cheeses that day, no more cheese for a month or 6 weeks. My immune system seems to let it slide if I do it in one day, if I try a second day I get incredibly sick.

I would so prefer being allergic to chocolate than to cheese...

[maryanimal]

Oh heck yeah!!

John, after reading my response to Is it to early to start a thread about this? I meant to say "Oh heck no!" Start a thread my friend!

[graidawg]

We have an amazing cheese store 3 blocks from my house with at least 200+ cheeses. I love cheese with a passion. I am also allergic to dairy and even hard cheeses can turn me into a sweating unconscious mass of ick for hours.

So the options are- avoid the hundreds of delicious cheeses a 5 minute walk from my door or eat them & suffer miserably. Hmmm. I've never been smart, especially when there's pungent little cheese bombs and cheeses wrapped in whiskey-soaked chestnut leaves and crumbly salty cow-goat milk blend feta's and.... ugh.

Compromise- once a month or so we go to the cheese store & get little tastes of a few cheeses, plus enough for either an omelet or a pasta. Make up the omelet in the morning (and right now chanterelles are in season, they make for lovely omelets), sample the other cheeses that day, no more cheese for a month or 6 weeks. My immune system seems to let it slide if I do it in one day, if I try a second day I get incredibly sick.

I would so prefer being allergic to chocolate than to cheese...

oh Eric! to be allergic to cheese would be nightmare but worse still to be able to taunt yourself once a month with a cheese smorgasbord of delight. in many ways your life would be better if you had only the feeble standard american options, at least then you could go "meh i can live with out THAT"
the whisky soaked one sounds nice though

[maryanimal]

I'll have to look in spokane for a good cheese store. Or I can go to Pikes Market in Seattle. There is this place where delicious cheeses abound! They had this parmagiano reggiano that was scrumptious. A little dry, nutty, tangy...*drool* Then there is a place here called The Main Market and they sell this all natural cream creese that is absolutly marvelous!

[Eric]

if you had only the feeble standard american options, at least then you could go "meh i can live with out THAT"
the whisky soaked one sounds nice though

Grai- Like Fishy (and BBSue and others), I'm lucky enough to live in the SF Bay Area which has tons of lovers of "real' food. My family also owned a cheese store in Arizona in the 80's (in Apache Junction- hi Figjam!), so I grew up with a broader taste of cheeses beyond the pre-packaged stuff in supermarkets.

Next year you need to come through the Bay Area, we'll set up a picnic with local California cheeses that will blow your socks off (Humboldt Fog or Truffle Tremor anyone?)

[graidawg]

if you had only the feeble standard american options, at least then you could go "meh i can live with out THAT"
the whisky soaked one sounds nice though

Grai- Like Fishy (and BBSue and others), I'm lucky enough to live in the SF Bay Area which has tons of lovers of "real' food. My family also owned a cheese store in Arizona in the 80's (in Apache Junction- hi Figjam!), so I grew up with a broader taste of cheeses beyond the pre-packaged stuff in supermarkets.

Next year you need to come through the Bay Area, we'll set up a picnic with local California cheeses that will blow your socks off (Humboldt Fog or Truffle Tremor anyone?)
ok done deal

[graidawg]

No no no... Not brie... Fontina and Prosciutto go together like, I dunno, Mozzarella Bufalo e' Pomodori,olio d'olivi e' Basilico (un po)...



(Viglio andare presto a casa. Posso? Per favore??)

Not only do our local supermarkets (Safeway) have entire cheese sections (yay) with decidedly more than 7 types of cheese, in Berkeley we are rather proud of our secret weapon... which shall remain secret... but it would make taking up the challenge oh so easy... heh heh heh...

you live in italy too though which is cheating and disqualifies you from competing for america.