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rmax
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Cheeses I love

May 11th, 2011, 2:42 pm

To avoid polluting the Royal family thread:Menallack Farmhouse - Cornish hard cheese with dark rind..Eposses from Burgandy - similar to Petite Chames Comte - nutty and creamy cheeseMorbier - made as a by product of the Comte process. There is a thin layer of ash in the centrePont L'Evegue sweet smooth cheesePrima Donna - Dutch cheese very dry and slightly nuttySharpham - Similar to a brie/camambertYarg - Cornish cheese - wrapped in NettlesDevon OakNot to mention: Brie, Stilton etcIf anyone has any suggestions please feel free to add.
 
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rmax
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Cheeses I love

May 11th, 2011, 2:43 pm

Forgot Talegio
 
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Traden4Alpha
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Cheeses I love

May 11th, 2011, 2:52 pm

Nice list, rmax! In addition to your list, I also like aged gruyere, banon, and cheddars so sharp that I can shave with them.My rule in the grocer's cheese section is "If I can't smell it through the wrapper, I'm not putting it in my basket."
 
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farmer
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Cheeses I love

May 11th, 2011, 3:08 pm

If you could only have one cheese for the rest of your life, what cheese would you choose?
 
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CrashedMint
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Cheeses I love

May 11th, 2011, 3:13 pm

i will resist the urge to post the most bizarre varieties... here's what i actually like:1. Roccolo2. Delice d'Argental3. Roquefort
 
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rmax
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Cheeses I love

May 11th, 2011, 3:14 pm

QuoteOriginally posted by: Traden4AlphaNice list, rmax! In addition to your list, I also like aged gruyere, banon, and cheddars so sharp that I can shave with them.My rule in the grocer's cheese section is "If I can't smell it through the wrapper, I'm not putting it in my basket."Gruyere I love - works well with anything. I am also partial to parmesan. The English gentlemen would buy a whole paramesan when they went to do the grand tour in italy and use it as a kind of snack as they went round.Banon I don't know. I will look out for it!
 
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rmax
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Cheeses I love

May 11th, 2011, 3:16 pm

QuoteOriginally posted by: farmerIf you could only have one cheese for the rest of your life, what cheese would you choose?Tricky as I find it changes wit my mood, the weather and the bottoel of wine I am having with it. For practical purposes I would go with something quite boring I think - a safe choice so that you knew you could always eat it!
 
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Traden4Alpha
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Cheeses I love

May 11th, 2011, 3:18 pm

QuoteOriginally posted by: farmerIf you could only have one cheese for the rest of your life, what cheese would you choose?Arrgh! You've completely defeated the purpose of cheese! It's the variety that counts.If you could only have one letter of the alphabet for the rest of your life, what letter would you choose?
 
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rmax
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Cheeses I love

May 11th, 2011, 3:21 pm

QuoteOriginally posted by: CrashedMinti will resist the urge to post the most bizarre varieties... here's what i actually like:1. RoccoloLooking at a pciture, my mouth was watering - that looks lovely! Similar in look to a comteQuote2. Delice d'ArgentalCreme fraiche added to it - sounds interesting. In the West Country you can get a very nice brie made with clotted creamQuote3. RoquefortCan find blue cheeses too strong sometimes. I had Roquefort lsat somtime ago, so should check it out again...
 
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Cuchulainn
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Cheeses I love

May 11th, 2011, 3:26 pm

Gorgonzola (di Lodi, Lombardia).
Last edited by Cuchulainn on May 10th, 2011, 10:00 pm, edited 1 time in total.
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rmax
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Cheeses I love

May 11th, 2011, 3:32 pm

Porterhouse is very nice too. It has a kind of chunks of cheddar in a porthouse substrate (for porthouse read guinness i most instances)
 
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CrashedMint
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Cheeses I love

May 11th, 2011, 3:39 pm

QuoteOriginally posted by: rmaxQuoteOriginally posted by: CrashedMinti will resist the urge to post the most bizarre varieties... here's what i actually like:1. RoccoloLooking at a pciture, my mouth was watering - that looks lovely! Similar in look to a comteQuotedamn... the producer delisted it from their website. a bad sign!here's their description from google cache:"ROCCOLO VALTALEGGIO is a cheese made originally during the relocation of the herds returning from summer pastures, it is made with milk from the production area. The cylindrical shape allows for better ageing, which is performed by a long and accurate maturing of 6 months on wooden boards in moldy cellars full of perfumes and the most varied colors. The consistency under the crust is soft while slightly dry in the core, enhancing a set of di!erent flavors and scents that make this cheese a unique product. Perfectly paired with vegetables preserved in oil, or in vinegar, accompanied by smooth-bodied red wine or a ?Passito? wine"
 
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Paul
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Cheeses I love

May 11th, 2011, 4:05 pm

Milan - Osteria dei Formaggi (54 Alzaia Naviglio Grande, 0039 02 8940 9415)P
 
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Cuchulainn
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Cheeses I love

May 11th, 2011, 5:18 pm

QuoteOriginally posted by: PaulMilan - Osteria dei Formaggi (54 Alzaia Naviglio Grande, 0039 02 8940 9415)PIs is upmarket or a bit rough-and-ready? Would Herd like it?osteria
Last edited by Cuchulainn on May 10th, 2011, 10:00 pm, edited 1 time in total.
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Paul
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Cheeses I love

May 11th, 2011, 7:13 pm

QuoteOriginally posted by: Cuchulainn QuoteOriginally posted by: PaulMilan - Osteria dei Formaggi (54 Alzaia Naviglio Grande, 0039 02 8940 9415)PIs is upmarket or a bit rough-and-ready? Would Herd like it?osteriaIt's full of commoners. After all they let me in. He'd love it!P