Cheeses

HOLLISTER GUYHOLLISTER GUY Regular
edited August 2011 in Life
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.
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Comments

  • MooseKnuckleMooseKnuckle Regular
    edited May 2011
    cool bro, u can make a cheese guide, and u need to start taste testing wine to become a real connoisseur.. i dont really try too many cheeses, just stick with what i know.. u ever see the "Fantasy Factory" where they make the most expensive grilled cheese?
  • BigHarryDickBigHarryDick Cock Bite
    edited May 2011
    Hollister GUY

    what a faggot
  • MayberryMayberry Regular
    edited May 2011
    Cheese: It's milk that you can chew!
  • RemadERemadE Global Moderator
    edited May 2011
    I think culinaryoverlord has a new prodigy
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited May 2011
    So I've eaten about 10oz of this stinky cheese so far and am almost finished. I don't think I'll be too sick.
  • edited May 2011
    Stealing cheese:eek::eek::eek:, oh well, tell us about each one, and the bit about ripe cheese giving you funny dreams is a myth. I'll merge this with the other cheese thread later, I have to go to work and eat cheese.
  • edited May 2011
    Grocers around here always have a huge selection of cheeses.

    Costco actually stocks big pieces of French Brie, Pecorino Romano, Manchego, etc.

    I fucking love cheese.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited May 2011
    I think the dream thing is definitely real although last night the dreams were very non bizzare. Instead they were just extremely long like lasting for days and just normal life stuff going on. When i woke up I put on a darkness mask and closed my eyes. Serious hallucinations going on while I was awake in the morning.

    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.
  • edited May 2011
    I think the dream thing is definitely real although last night the dreams were very non bizzare. Instead they were just extremely long like lasting for days and just normal life stuff going on. When i woke up I put on a darkness mask and closed my eyes. Serious hallucinations going on while I was awake in the morning.

    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)
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited May 2011
    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.
  • MooseKnuckleMooseKnuckle Regular
    edited May 2011
    nigga, cheese + wine, or at least tell me ritz isn't the best..
  • edited May 2011
    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.
  • edited May 2011
    I'm faimliar with tryptophan causing drowsiness... But tyrosine does?
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited May 2011
    I'm faimliar with tryptophan causing drowsiness... But tyrosine does?

    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]
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited May 2011
    A few more cheese to add to the list of things I've tried since the last update

    Purple Moon
    Gouda
    Havarti w/dill
    Gruyere
    Muenster
    Danish Fontina

    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.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited June 2011
    Add to the list:

    Pesto Jack
    Edam
    Jarlsberg

    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.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited June 2011
    Picked up some primo reserve cheeses today that I'm excited to try.

    Salsa Asiago
    Espresso Bellavitano
    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!
  • edited June 2011
    Hokey dokey;
    pinhed.jpg

    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.

    C/O
    "cheese is proof of gods love for his creation, much like meth."
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited June 2011
    yea the aged gouda is fucking good (as it should be for $22/lb), but I actually prefer the other 2.
  • edited June 2011
    I tried Mimolette and this BellaVitano Sartori stuff. Both very tasty.

    Also, some Costcos sell big blocks of French, often triple-creme Brie in the cheese section. A good buy.
  • JestAJestA Regular
    edited June 2011
    I Love cheese, all exept american cheese. that shit sucks. the best iv had was a 15yo french chedder. mmmmmm yummy. i love cheese so much im tempted to fuck a large block of swiss.
  • PsychotogenPsychotogen Regular
    edited June 2011
    my favorite is goat. I had an aweomse ham sand with orange-honey glaze n' goat cheese. Super tastalicious.
  • PsychotogenPsychotogen Regular
    edited June 2011
    A few more cheese to add to the list of things I've tried since the last update

    Purple Moon
    Gouda
    Havarti w/dill
    Gruyere
    Muenster
    Danish Fontina

    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.



    You gotta try the "cave aged" gruyere. throw it on a piece of brioche and you will be a happy guy.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited June 2011
    mmm just got back from the store with a log of mozzarella rolled in prosciutto and basil. Couldn't resist eating that right away. Also picked up a block of some nice looking feta and some black lumpfish caviar :)

    I've had better prosciutto, better mozzarella, and more basil, but this combination together is really radical.
  • echo4818echo4818 Acolyte
    edited June 2011
    I like basic cheeses best. My favorites are pepper jack and sharp cheddar.
  • Darth BeaverDarth Beaver Meine Ehre heißt Treue
    edited June 2011
    I love all cheese except those which smell like used pampers. But my favorite is good old American.
  • RemadERemadE Global Moderator
    edited June 2011
    This thread always makes me laugh when I see it and I have no idea why. Maybe it's the passion shared among men for cheese.
    Still, I found a block of Red leicester when all my housemates moved out. Shit was goood.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited June 2011
    dnmxwo.jpg

    Breakfast of champions
  • edited June 2011
    dnmxwo.jpg

    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.

    C/O
    "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"
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited June 2011
    Nice kitchen too, bastard.

    C/O
    "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)
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited June 2011
    New cheeses just in

    Mozzarella Florentine
    Brie
    Fontinella
    Teleme

    Eating the mozz right now :):):)

    Decided to try the teleme too. It's pretty good.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited June 2011
    New ones I tried today

    -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.
  • pedicatiopedicatio Acolyte
    edited July 2011
    Milk has vitamin B complex, if these vitamins are not destroyed in the making of cheese, I guess eating lots of cheese can give you vivid dreams.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited July 2011
    I used the entire chunk of brie and some of the remaining cotswold to make nachos, Highly Recommended!
  • MordFustangMordFustang Regular
    edited July 2011
    I used to work in a wine store and wine tastings with cheese was a daily thing. I've probably had 2/3rds to 3/4ths of the cheeses you've listed just making platters for rich ass customers. I really enjoy a nice glass of wine with a thick slice of cheese on some sourdough bread. It's almost like they were made for each other.
  • edited July 2011
    I used the entire chunk of brie and some of the remaining cotswold to make nachos, Highly Recommended!

    You used Brie to make nachos?!
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited July 2011
    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.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited July 2011
    Long time no che. The last cheese I ate was applewood smoked. It was probably the worst so far having the texture of cold peanut butter, and a taste that just wasn't good. Currently I'm about to try some crazy sounding middle eastern cheese. I'll have to check the label for the name.

    EDIT: It's called Myzithra and it's basically a harder version of feta.
  • edited July 2011
    ^ DUDE, Applewood Smoked cheese is fucking awesome!? Man, I love that stuff. It's so smoky and I think it's texture is nice. Not too hard, not too soft.
  • edited July 2011
    Long time no che. The last cheese I ate was applewood smoked. It was probably the worst so far having the texture of cold peanut butter, and a taste that just wasn't good. Currently I'm about to try some crazy sounding middle eastern cheese. I'll have to check the label for the name.

    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.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited July 2011
    From Wikipedia "Since no salt is added to Mizithra it has an almost sweet and milky taste"

    I thought it tasted damn salty though just like feta.
  • edited July 2011
    Really? Must be a few different varieties then, maybe one is like that. I think I might just add to that wiki sometime, cus the stuffs salty as hell.
  • PacoPaco me administrator
    edited July 2011
    I really really love me some fucking cheese.

    I thing some nicely aged Asiago is my favorite.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited July 2011
    Thursday is cheeseday and no corners were cut today.

    Smoky Bleu
    Limburger
    Mozzarella chorizo roll
    Gjetost
  • edited July 2011
    Thursday is cheeseday and no corners were cut today.

    Smoky Bleu
    Limburger
    Mozzarella chorizo roll
    Gjetost

    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.
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited July 2011
    Haven't tried it yet and probably won't until tomorrow.

    swsnxu.jpg

    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
  • lalalala Acolyte
    edited July 2011
    pepper jack, swiss, baby swiss and of course AMERICAN.
  • Gary OakGary Oak Regular
    edited July 2011
    Hg, are you spainish?
  • Rumple ForeskinRumple Foreskin Regular
    edited July 2011
    nice mac book hipster
  • HOLLISTER GUYHOLLISTER GUY Regular
    edited July 2011
    The Gjetost was not really good. It looks like a giant chunk of caramel and it tastes like caramel blended with cheese. Not very appetizing actually. I might end up just tossing it out as well as the limburger. I'd like to acquire a taste for all of these, but for now I just can't finish a whole block.
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