Let’s talk Cheese.

Reads 9789 • Replies 108 • Started Sunday, December 27, 2015 4:57:49 PM CT

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Garrold
beers 8393 º places 137 º 17:50 Sun 12/27/2015

Stichelton.
Tunworth (stinks).
Aged Gruyere.

 
BlackHaddock
beers 10916 º places 845 º 17:50 Sun 12/27/2015

Originally posted by X
Reggiano
Sharp Vermont Cheddar
Habenero pepper jack
Manchego
Kasseri - (to make saganaki)







Not a fan of ’hot cheeses’, so the Habenero Pepper Jack would not be on my cheese board (nor the Mexican one mentioned by Adam). Is it a blow your head off one, or mini-sensible?

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sethdude
beers 708 º places 17 º 17:54 Sun 12/27/2015

Gruyere. Lots of Gruyere.

 
BlackHaddock
beers 10916 º places 845 º 17:54 Sun 12/27/2015

Originally posted by spacecoyote
1, God Tier piece of 5 year-old Gouda

1, Mid Tier piece of Cabot "White Oak" Cheddar

17, Bottom Tier slices of Cooper Sharp


Never been a huge Gouda fan, young or old, same with Edam: famous Dutch cheeses, but often tasteless and bland in my opinion. 5 year old might be better though, not had such a vintage that I remember.

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spacecoyote
17:54 Sun 12/27/2015

I find that ’hot cheeses’ like pepper jack are best when used in prepared foods like melts, bakes and casseroles.

Originally posted by BlackHaddock
Originally posted by spacecoyote
1, God Tier piece of 5 year-old Gouda


Never been a huge Gouda fan,

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Old hard Gouda is one of my favorites, very candy-like, almost as good as Brooklyn-made chocolate.

 
BlackHaddock
beers 10916 º places 845 º 17:55 Sun 12/27/2015

Originally posted by Garrold
Stichelton.
Tunworth (stinks).
Aged Gruyere.


Your cheese floating Gary? Or is your part of Yorkshire OK?

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BlackHaddock
beers 10916 º places 845 º 17:56 Sun 12/27/2015

Originally posted by sethdude
Gruyere. Lots of Gruyere.


Really? Any reason, like it was on special offer or something?

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Christos
beers 6092 º places 110 º 18:00 Sun 12/27/2015

I have some yellow cheese, I think it’s Edam and then something Jong Belegen, anyway, I use it to make sandwiches, then I have some feta too.

 
BlackHaddock
beers 10916 º places 845 º 18:01 Sun 12/27/2015

Originally posted by spacecoyote
I find that ’hot cheeses’ like pepper jack are best when used in prepared foods like melts, bakes and casseroles.

Old hard Gouda is one of my favorites, very candy-like, almost as good as Brooklyn-made chocolate.


Can’t argue with your first sentence, although I would use herbs/spices for some heat in such dishes. I know nothing of Brooklyn-made chocolate but I do know most US chocolate is usually a lot sweeter than our UK bars. Are you saying Brooklyn has a salty bite to it, like Old Hard Gouda can have?

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sethdude
beers 708 º places 17 º 18:03 Sun 12/27/2015

Originally posted by BlackHaddock
Originally posted by sethdude
Gruyere. Lots of Gruyere.


Really? Any reason, like it was on special offer or something?

<*))))))><


It’s my favorite cheese. Sharp and dry. I don’t mind paying $20/lb for something I enjoy this much.