[ARCHIVED THREAD] - Cheese (Page 1 of 3)
Posted: 11/23/2009 1:50:37 PM EDT
What is your favorite type of cheese?
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Hmm... that's a tough one. Depends for what use. Brie is good sometimes with crackers or bread, as is something like Parrano, but on sandwiches a good Cheddar or Provolone can be best. Overall, probably Gouda or Roomano. This is not, of course, to diminish such wonderful cheeses as Havarti, Manchego, or many, many others, but I just can't list them all. Cheese is quite delicious.
I will say this, I can't stand mold-veined cheeses of any variety. |
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While I do keep Cheddar around, Edam, Provolone, Havarti, and Mozzarella are my go-to cheeses.
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Is American even considered a cheese? I though it was pasteurized cheese PRODUCT. It's still cheese. It has some emulsifiers in it to help the curd stay mixed with the whey, and a bit more whey than some cheeses, but it's still cheese. It was so wildly popular when introduced, that the rest of the cheese makers freaked out, and tried to get the government to label it "embalmed cheese" as a scare tactic. The government wasn't going to go that far, so it went with "processed cheese". One of the things I particularly like about Edam (besides the taste!) is that, not unlike processed cheese, it melts pretty smooth. That's probably the main characteristic that makes "American" (processed) cheese attractive for many applications. |
| Vesterbötten is one of the tastiest cheese I've ever had in my life, and has been my white whale since trying it for the first time on a vacation to the Scandinavian countries years ago .... I have not been able to find it in the US. It's been my understanding that it is produced in such limited supply in Sweden that they really don't bother with exporting it since they basically want to keep it all to themselves and demand for it domestically far outstrips supply. |
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I can't think of too many cheeses I don't like. I love cheese! HH How about some Casu marzu? http://en.wikipedia.org/wiki/Casu_marzu http://www.youtube.com/watch?v=vZ_-JzM-YQg 
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