What is it about cheeses that is just so satisfying. All the grocers in my area in my area have immense selections of cheeses to choose from and they are the perfect size to just pick a few up each visit. Also the place I work has a few really great expensive cheeses (fontina, pecorino, parm, montasio, bleu, tallegio, cambrazola)
So today I grabbed gorgonzola and stilton cheese. It is now my mission to try every kind of cheese available over the next couple of months. By the end of the night I'll have eaten about 5oz of stilton and 6oz of gorgonzola so I am expecting some cool dreams. If not I will sure be disappointed.
By the end of the year I will be an expert cheese connoisseur and it won't cost me a dime.
what a faggot
Costco actually stocks big pieces of French Brie, Pecorino Romano, Manchego, etc.
I fucking love cheese.
I found it difficult to discern much difference from the gorgonzola and stilton, but as my cheese quest continues I hope my pallette will evolve to become more sensitive to such things.
I thought the cheese dreaming thing was due to the amount of calories in high fat foods being eaten before sleep no? (1 g fat = 9 calories)
There are large amounts of tyrosine and tryptophan chelated in all that fat.
Interesting, cheese does have very high amounts of amino acids, with a high bioavailability. I will have to investigate further.
very interesting things [ame="http://en.wikipedia.org/wiki/Tyrosine"]Tyrosine - Wikipedia, the free encyclopedia@@AMEPARAM@@/wiki/File:L-tyrosine-skeletal.png" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/L-tyrosine-skeletal.png/120px-L-tyrosine-skeletal.png"@@AMEPARAM@@commons/thumb/5/5c/L-tyrosine-skeletal.png/120px-L-tyrosine-skeletal.png[/ame]
Of those my favorite were between the danish fontina and gouda. I didn't much care for the havarti, but I will have to try the unflavored variety.
Discuss if you wish. Pesto Jack was fairly good. Edam and Jarlsberg are extremely mild, almost boring. A fun fact to add: Edam was the most popular cheese from the 14th to 18th century.
Edit: Forgot to add Chabis to the list. The one I got was actually past the best by date by a couple days. It was kind of sour. I'll have to get another one making sure this time it is in prime age.
Prima Donna Matur Guoda
I can't be the only person who loves cheese yet the last several posts have been made by me. Let's make totse the cheese central of the internet!
That mature gouda sounds really good, the best cheese I have ever tasted was a mature gouda that my Grandfather got in barter for some stained glass work, sooo fucking good, sharp as Reese Witherspoons chin and complicated like dating a Latino woman.
You should try some aged Chevre goat cheese, it will look like a round or oval slice of cheese with a pure white part at the center, surrounded by a ring of slightly off white cheese. The layers are caused by the same surface ripening mould that ages brie. The outer layer is creamy like brie, the inner is more like unaged goat cheese, it has a strong but well rounded character.
"cheese is proof of gods love for his creation, much like meth."
Also, some Costcos sell big blocks of French, often triple-creme Brie in the cheese section. A good buy.
You gotta try the "cave aged" gruyere. throw it on a piece of brioche and you will be a happy guy.
I've had better prosciutto, better mozzarella, and more basil, but this combination together is really radical.
Still, I found a block of Red leicester when all my housemates moved out. Shit was goood.
Breakfast of champions
Sweet ass tits! I don't care if lumpfish caviar is low end, I like it. If you dig that combo, try some nice peach or nectarine preserves with sharp cheddar, bleu, or anything with some balls on crackers. Some shaved onions and dijon with milder cheeses is also very good.
To add some variety, try making some simple crustini; slice day old bageutte about the thickness of a cd case, brush with a little garlic infused olive oil, and bake in a low oven till they are dry and a little browned. A good way to get rid of day old bread, and very good with cheese.
Nice kitchen too, bastard.
"that glass does not have beer in it, nor do I see any MDA, thus it is not the breakfast of champions, very tasty though"
That glass is a candle, the beverage is in the pot. Champion's tea (yerba mate)
Eating the mozz right now :):)
Decided to try the teleme too. It's pretty good.
-Cotswold (double glaucester w/ chives+onion) so good
-Marco Polo (black and green peppercorns) [pepperjack?] it's good, but not so special
The fontinella I spoke of earlier isn't that great, the teleme and mozzarella though were amazing and quickly devoured. Haven't broke into the brie yet.
You used Brie to make nachos?!
Si. I just broke it up into little chunks with the cotswold cheese and put them on some chips, put them in the oven to broil and voila, nachos.
EDIT: It's called Myzithra and it's basically a harder version of feta.
Myzithra is a whey cheese, and has quite a lot of history behind it. It travels well because it is so salty, and it was eaten by Greeks as far back as Homers Odyssey. I like Myzithra with some nice olives, tomatoes, and butter tossed with pasta, topped with toasted bread crumbs for some texture.
I thought it tasted damn salty though just like feta.
I thing some nicely aged Asiago is my favorite.
Mozzarella chorizo roll
Yeah! Damn, I really feel like some cheese now, sure lets make Thursday cheeseday, I am going to go find something new and smelly. Whats the Gjetost like, I have never tried the stuff.
Today though I decided on burgers. (First burgers of 2011 in fact)
I topped one with smokey bleu, one with Limburger, and 1 was stuffed with the mozzarella/chorizo roll.
A nice tamarind beverage makes this the perfect summer's day