Rolling cheeses 2018

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the worst cheddar available in yr standard british supermarket is better than the best cheddar available in yr standard american supermarket

imported British and Irish cheddars (Mull of Kintyre, Kerrygold, Collier's) are pretty common in American supermarkets. is it fair to assume that these cheeses are unfit for Britisher/Irisher consumption, in the same way that the "ethic American" sections in UK supermarkets are stocked with Fluff and Twinkies and other sugary bullshit that no cultured American would touch?

how to diss a peer completely (unregistered), Friday, 2 March 2018 17:18 (six years ago) link

possibly! i can only recall seeing kerrygold butter in the uk tbh

illegal economic migration (Tracer Hand), Friday, 2 March 2018 17:20 (six years ago) link

vermont cheddars - really good ones, aged, raw milk -- are all over the place too

marcos, Friday, 2 March 2018 17:21 (six years ago) link

i have really amazing memories of Cabot cheddar and when i tried it recently after having spent several years in the UK i was like wtf is this

illegal economic migration (Tracer Hand), Friday, 2 March 2018 17:27 (six years ago) link

Cabot is the Velveeta of Vermont cheddars! but this stuff is pretty good despite the embarrassing packaging:

https://i.imgur.com/O4SBq2W.png

how to diss a peer completely (unregistered), Friday, 2 March 2018 17:36 (six years ago) link

what do you think of grafton village is it good or just artisanal kraft?

marcos, Friday, 2 March 2018 17:37 (six years ago) link

I like it, but the sharpness is maybe a little over-the-top, and it isn't significantly better than other supermarket cheddars that sell for $3-4 less per pound. but I'm not a cheese connoisseur so ymmv

how to diss a peer completely (unregistered), Friday, 2 March 2018 17:48 (six years ago) link

ymmc

imago, Friday, 2 March 2018 17:50 (six years ago) link

^

how to diss a peer completely (unregistered), Friday, 2 March 2018 17:53 (six years ago) link

putting a picture of a person on a packet of cheese has uh troubling implications imo

bathed and ready for a snack (bizarro gazzara), Friday, 2 March 2018 17:53 (six years ago) link

ball cheese

how to diss a peer completely (unregistered), Friday, 2 March 2018 17:54 (six years ago) link

Ilxor L4uren introduced me to pimento cheese about 3 years ago. Delicious.

Yerac, Friday, 2 March 2018 18:15 (six years ago) link

Granted, I have only had it from Murray's cheese, but I assume you can't mess it up too bad.

Yerac, Friday, 2 March 2018 18:16 (six years ago) link

where is the love for babybel

F# A# (∞), Friday, 2 March 2018 18:22 (six years ago) link

Love pimento cheese. Love Comte and other gruyere family members. Love British cheddars and Stilton of various official and unofficial varieties. Love pretty much all cheese, but try to eat less of it these days, as I don't buy the saturated fat is good for you stuff.

Despair at American unfamiliarity with cheese better than generic "sharp cheddar" or "manchego" etc.

Would be interesting to know more about why the dairy-producing/cheese-eating regions of the US came to be such.

Moo Vaughn, Friday, 2 March 2018 18:24 (six years ago) link

Yep, I've been eating less cheese and drinking less wine this year, since I was on the Trump diet last year. Eating and drinking everything in sight in preparation for a nuclear winter and to feed my huge hole of despair.

Yerac, Friday, 2 March 2018 18:26 (six years ago) link

first cheese that ever became my fave was Brin d'amour which i haven't seen in ~15 years - released in Spring, semisoft Ewe's milk, and rind coated in herbes de provence iirc. that was beautiful stuff. shoutout to manchego for versatility and flavor, but these days i love 'em all, esp. 5-year aged gouda is special in the crystalized-bits way fgti was talking about Parmeggiano-Reggiano. and hell yeah to all the blues, and Britishes (looking @ you double gloucester). feel like i live in a cheese desert now and i don't like it

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 2 March 2018 18:48 (six years ago) link

I love Babybel

I love this Canadian cheese called Oka, made on Oka Island, the rind is the best part

I love pimento cheese

Love British cheddars and stiltons

Keep your manchego tho thanks

flamboyant goon tie included, Friday, 2 March 2018 18:50 (six years ago) link

manchego in Spain can be great but in north america the instances I've had have often been too waxy

but Idiazábal ! we're planning a trip to the spanish basque country for the summer & naturally this'll be a highlight.

chez nous our favorite of that style is tomme brulée, from the Pyrenees, also a basque cheese, but French.

droit au butt (Euler), Friday, 2 March 2018 19:09 (six years ago) link

is burrata better than buffalo mozzarella y/n

sometimes i think y

illegal economic migration (Tracer Hand), Friday, 2 March 2018 19:33 (six years ago) link

YES!

Yerac, Friday, 2 March 2018 19:35 (six years ago) link

yeah but both are delightful

imago, Friday, 2 March 2018 19:37 (six years ago) link

I could totally demolish a burrata right now

direct to consumer online mattress brand (silby), Friday, 2 March 2018 20:04 (six years ago) link

I like to put a little bit of mache around my burrata, olive oil and balsamic and pretend that it's a healthy salad.

Yerac, Friday, 2 March 2018 20:07 (six years ago) link

burrata is delicious, drown that shit in olive and basil w/ some heirloom tomatoes

marcos, Friday, 2 March 2018 20:10 (six years ago) link

yerac otm a little balsamic vinegar too

marcos, Friday, 2 March 2018 20:10 (six years ago) link

oh crap, i meant to type balsamic instead of basil. Balsamic is where it's at. This is what happens when I just think about food all day long.

Yerac, Friday, 2 March 2018 20:12 (six years ago) link

Oh wait, nevermind. I did type the right thing.

Yerac, Friday, 2 March 2018 20:13 (six years ago) link

The best burrata I have ever had was served with semi sun-dried tomatoes and olive oil.

Yerac, Friday, 2 March 2018 20:17 (six years ago) link

the lone wisconsinite fighting for his one and only role in the uk

F# A# (∞), Friday, 2 March 2018 22:38 (six years ago) link

Can we get back to Forme d’Ambert and it’s lesser known cousin Forme de Montbrison. This is the taste of my childhood summers.

Done here I think the best cheese I have found is the berry creek riverine buffalo blue which is a rich gooey delight. Very nice stirred into broccoli but it never gets much further than the knife really.

American Fear of Pranksterism (Ed), Saturday, 3 March 2018 07:09 (six years ago) link

oooh did you spend your childhood summers in the Auvergne?

I am going to Japan today, I think I will not have any cheese while there. Though here you find cheese brochettes at yakitori joints (usually mozza I think) & I've heard Japanese tourists enjoy it but they haven't brought the concept home.

droit au butt (Euler), Saturday, 3 March 2018 07:12 (six years ago) link

Buffalo mozzarella and burrata are both delicious and similar and equal and essentially interchangeable

flamboyant goon tie included, Saturday, 3 March 2018 08:50 (six years ago) link

^^^if CMBYN had had a burrata scene rather than a peach scene, would've been all in

imago, Saturday, 3 March 2018 10:00 (six years ago) link

One of my parents university friends married a garagiste from Montbrison and we used to drive down there most summers. We spent a lot of time hiking, at various lakes around and about and eating cheese.

American Fear of Pranksterism (Ed), Saturday, 3 March 2018 11:22 (six years ago) link

itt: imago rates the fuckability of dairy products

bathed and ready for a snack (bizarro gazzara), Saturday, 3 March 2018 11:38 (six years ago) link

I am having to look up so many cheeses from this board.

xpost, I was just watching David Chang's (ugh) new netflix show episode on pizza. He visited two places in Tokyo that made pizza. I was in Japan last year (Tokyo, Kyoto and Miyazaki in Kyushu). Oddly enough I had very good vegan cheese in Miyazaki.

Yerac, Saturday, 3 March 2018 13:55 (six years ago) link

I love this Canadian cheese called Oka, made on Oka Island, the rind is the best part

― flamboyant goon tie included, Friday, March 2, 2018 1:50 PM (yesterday) Bookmark Flag Post Permalink

Oka's not an island! just in case you were planning a day trip :)

I have trouble keeping track of the names ("it was Saint...something"), but basically every QC cheese I've had since moving here has been excellent and makes me sad for USA, though the situation there is so much better than it used to be (that old maxim that the best US supermarket cheese is worse than the worst UK equivalent is no longer true, though the baseline of quality is def significantly higher in the UK).

Not Canadian, but at the Atwater fromagerie they sometimes get this extremely aged gouda (like 5 yrs or something) that is so crystallized, it borders on candy.

rob, Saturday, 3 March 2018 14:33 (six years ago) link

good to hear! i will admit to not being a regular usa cheese shopper for ~ 10 yrs

illegal economic migration (Tracer Hand), Saturday, 3 March 2018 14:47 (six years ago) link

Why did I think Oka was an island?!

flamboyant goon tie included, Saturday, 3 March 2018 15:03 (six years ago) link

I see it's made by trappist monks! I was thinking of Okja, that really traumatic movie on netflix about the super pig.

Yerac, Saturday, 3 March 2018 15:35 (six years ago) link

I had Trappist monk made cheese in Belgium fairly recently, at Orval. It was delicious, seemed pretty processed and reminded me of what’s called smoked Gouda in the USA.

droit au butt (Euler), Saturday, 3 March 2018 15:45 (six years ago) link

My favorite local cheese is Dinah’s Cheese, produced by Kurtwood Farms of Vashon Island, WA. Basically a rind containing an extremely fatty delicious goo.

direct to consumer online mattress brand (silby), Saturday, 3 March 2018 16:24 (six years ago) link

Dude also sells incredible ice cream

direct to consumer online mattress brand (silby), Saturday, 3 March 2018 16:25 (six years ago) link

a rind containing an extremely fatty delicious goo

lol i genuinely started salivating when i read this

mark s, Saturday, 3 March 2018 16:41 (six years ago) link

Some of my favorite cheeses are from WA, but one of them stopped production a few years back after sickening people in several states, and I'd be even more wary about anything straight out of Vashon

Moo Vaughn, Saturday, 3 March 2018 16:44 (six years ago) link

Flamboyant & rob

Ya I didn’t wanna be that guy but ya re: oka

It was very heavily advertised in vancouver along w other qc cheeses i wanna say 15-20 years ago for some reason

V good stuff coming out of qc as always

F# A# (∞), Saturday, 3 March 2018 19:16 (six years ago) link

a rind containing an extremely fatty delicious goo
lol

i genuinely started salivating when i read this

― mark s, Sunday, 4 March 2018 3:41 AM (four hours ago) Bookmark Flag Post Permalink

I had a delicious washed rind cheese that fulfilled this specification. I think it was called mountain man and from Tasmania, but possibly from the Victorian hill country.

American Fear of Pranksterism (Ed), Saturday, 3 March 2018 21:08 (six years ago) link

Sod it, bin. I just hate throwing food out.

Well *I* know who he is (aldo), Tuesday, 12 January 2021 14:28 (three years ago) link

cook some pasta, and to the hot pot throw in a dollop of this blue as it melts add butter/olive oil until it seems not too overpowering and use as cream sauce for pasta?

scampos sacra fames (outdoor_miner), Tuesday, 12 January 2021 15:25 (three years ago) link

once the pasta is drained, add to the hot pot, is more what i meant to say

scampos sacra fames (outdoor_miner), Tuesday, 12 January 2021 15:26 (three years ago) link

Already tried that without luck.

Well *I* know who he is (aldo), Tuesday, 12 January 2021 15:27 (three years ago) link


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