Cheeses! What’s your fancy?

[The Weltman]

I'm surprised that The Weltman hasn't sniffed out this thread yet

you’ve got your stilton, muenster, gruyere, guda and cheddar only if it’s at least eight years old.
off the top of my head.

[BenoitOWN]

Here one of my specialty counter.

[Magmoormaster]

Yeah I've purchased mimolette from Smith's. I do believe it's not the same as the "real" stuff that can't be imported though.

[cellophane]

How did I miss this?! Cheese is one of my favorite foods ever! It also reminds me that I owe my local cheese monger an email 🤦♂️

In general I like old, hard cheeses. 24-36 month cheddar might be one of the greatest things ever created. It also costs more than paintball ($45-$50/pound on the mid-range.)

Some favorites (off the top of my head):

• Street Ched (12-nMonth old cheddar; the 28 month is amazeballs)
• Ewephoria (sheep milk gouda; one of my favorites, especially for just eating)
• Compte (older = better)
• Parmigiana Reggiano (i mean really- one of the greatest cheeses ever created)
• Gorgonzola / Blue Cheese (not hard and aged, but so tasty)
• Sap Sago - great grated over pasta. Imagine Swiss & Parmesan had a love child. Smells like feet, but tastes delicious.
• Podda Classico - amazing. Too bad I can't find it anywhere locally =(

There are others, but I usually just ask what is good and go with what my local cheese guy hands me. Shameless plug for my local guy: https://harveyscheese.com/ (I have nothing to do with them, other than being a frequent patron)

[cellophane]

Mimolette isn't hard to get around here (KY). Don't know if something is different about it from the 'traditional' version, but even Kroger has it.

[Grendel]

Our regular go to cheddar is Cabot Extra Sharps or Seriously Sharp. As a side note the color of the cheddar has no baring on taste as it is a food vegetable coloring added that imparts no taste to fool people who think orange colored is better into buying the cheese. For grocery store bought cheese Cabot is by far the best we have found.

[BenoitOWN]

Erase try adding espresso coffee ground in your brownies or try a tiramisu(cheese and coffee dessert!)

[BenoitOWN]

Switzerland arrived this morning!
Brie d’affinois w/truffle
kaltback raclette
Kaltback truffle
vacherin mont-d’or
Many more :3

exciting day after a week of delay! Can’t wait to go through the order.

oh and I did a small donation for this past weekend to Yannick for 24h of ski for children and won one of his book related to cheese and how to present them.

[Erase]

Hey man, this is incredible, stay focused and you will get it. I saw you post many bags of beans, even just the labels were very appealing. If I could still drink coffee I would definitely buy some from you. You guys did end up sending me on a venture to try to find a coffee cake, the one i got was a "chocolate coffee cake" but it was faking, just a really plain chocolate cake and I was ok with that, haven't had cake in a few years.

[Siress]

The oldest, sharpest white cheddar I can get. My standard grocery store run involves stocking up on Cabot Extra Sharp White Cheddar Cheese slices. It's stable for a long time and I don't like grocery shopping, so I'll order about 12 packs when we start running low.

[BenoitOWN]

I’m afraid I won’t have those course planned soon. I switch back to coffee working for a big brand coffee store to learn the management of one. I do think I can one day be serious roasting and want to be paid right now to see if I can do that. Quite the adventure doing interviews and nailed 2 offers on 2 résume sent.

[Erase]

If they offer up a course again in the future, definitely try to take it. School is so dumb to me, when somebody expresses such a deep interest in a subject THAT should be what they teach a child. Keep studying and experimenting my friend, even just for your own enjoyment of both cheese and coffee.

[BenoitOWN]

Régular cheese don’t feel the same when you compare to those highly flavorful international or local cheeses. <3

I had a Guinness flavored cheedar and you get a great enjoyment of the moment.

[BenoitOWN]

Yeah It 2 subject in foods that I am really into. I could say highly keto trained so I’m not up to
Date as I’d like in microbreweries. My town have a highly rewarded international cheese expect here Yannick Hachim and has his HQ here so he is quite here and around the world. I almost had actual course planned that got cancelled but his 2nd in charge is the one that was going to give them. So I really like to ask her what she recommends or something new came in and it so much good discoveries every time.

[Erase]

I used to encrust a rack of lamb with pistachios, stuff it with mild, hard goat cheese and sundried tomatoes. Serve it alongside a wild mushroom Shittake risotto that has just a dusting of Parmesan and some Asparagus sauteed in duck fat. That's probably my favorite.