fluffhead77 Posted November 9, 2006 Report Share Posted November 9, 2006 Right now mine has to be smoked applewood cheddar, with Cambenzola close second. What's yours? Link to comment Share on other sites More sharing options...
bradm Posted November 9, 2006 Report Share Posted November 9, 2006 I'm liking aged provolone a lot these days.Aloha,Brad Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 9, 2006 Report Share Posted November 9, 2006 i've got a huge chunk of aged gouda in the fridge- love that stuff to bitslove the gruyere as well Link to comment Share on other sites More sharing options...
bradm Posted November 9, 2006 Report Share Posted November 9, 2006 What about string cheese? I know some people really like it, while others hate it, but I think I heard something about no more of it being made after summer, 2007.Aloha,Brad Link to comment Share on other sites More sharing options...
bouche Posted November 9, 2006 Report Share Posted November 9, 2006 The oldest cheddar that I can afford is always my favourite. Link to comment Share on other sites More sharing options...
AdamH Posted November 9, 2006 Report Share Posted November 9, 2006 I love Manchego. I liked the aged provolone from Nicastro's which is unprocessed.In terms of cheeses I WANT to love it's the raw milk varieties. I've tried all sorts, I want to love them, but the smell is a challenge. Link to comment Share on other sites More sharing options...
phorbesie Posted November 9, 2006 Report Share Posted November 9, 2006 i like creamy danish havarti, french camembert, and baldersons 3 yr old cheddar best Link to comment Share on other sites More sharing options...
Guest Low Roller Posted November 9, 2006 Report Share Posted November 9, 2006 I'm currently hooked on Reblechon, an amazing soft cheese from France.I'm also in love with Caprice des Dieux. Link to comment Share on other sites More sharing options...
bouche Posted November 10, 2006 Report Share Posted November 10, 2006 I forgot about Shropshire! Link to comment Share on other sites More sharing options...
bradm Posted November 10, 2006 Report Share Posted November 10, 2006 http://www.intriguing.com/mp/_scripts/cheese.aspAloha,Brad (Who Actually Owns A Copy Of "Rogue Herries" By Hugh Walpole) Link to comment Share on other sites More sharing options...
rubberdinghy Posted November 10, 2006 Report Share Posted November 10, 2006 I'm with bouche.....OLDest Chedder Link to comment Share on other sites More sharing options...
jaybone Posted November 10, 2006 Report Share Posted November 10, 2006 I've been working at a super swank restaurant these days that has an amazing cheese board. It has introduced me to all kinds of awesome cheese that I hadn't been familiar with. Canada is actually producing some world class cheeses. My personal fav is a Quebec cheese called Sauvagine. It smells rank, but the taste isn't as strong as it's nose. It's also won the gold medal at the most important competition for North American cheese. I'm also a big fan of a New Brunswick cheese called Le Gamin. My biggest treat for myself these days is going to Whole Foods and dropping $40 on a bunch of rank cheeses and then matching them up with some wine. The problem is I end up with 3 open bottles to go with the different cheeses. OK, the open wine is not really a problem... There is a lady in PEI who is making small batches of gouda that has earned herself a world-class reputation. Any Islanders should look her up. Link to comment Share on other sites More sharing options...
MarcO Posted November 10, 2006 Report Share Posted November 10, 2006 smoked provolone or mozza rocks. love the stinky blue cheeses.there are very few cheeses I dislike. the hairier the better. I'm not good at namedropping them but I should work on that.everyone should keep a beautiful hunk of parmesan on hand for quick grating.you ever try a fresh ricotta drizzled with balsamic vinegar? It's like having God give you a handjob. Unbelievable.Unfortunately I also admit to having a half-empty jar of Cheez Whiz in the fridge. Link to comment Share on other sites More sharing options...
M.O.B.E Posted November 10, 2006 Report Share Posted November 10, 2006 Im all about Asiago and Oka.I want English bloody stilton! Thats still my favourite episode of CHEF! Link to comment Share on other sites More sharing options...
Freak By Night Posted November 10, 2006 Report Share Posted November 10, 2006 Went to a friend's place last night for a fondue - Swiss style.the melted cheese was a mix of gruyere and tête du moine (monk's head).mmmmm tasty! Link to comment Share on other sites More sharing options...
bouche Posted November 11, 2006 Report Share Posted November 11, 2006 everyone should keep a beautiful hunk of parmesan on hand for quick grating.And not just any Parmesan either! We always get a hunk of Parmesan Reggiano despite the fact that it's about 14 bucks for a decent chunk. It does last a while, so it's not like you need to drop $14 each week or anything. I think we get about 2 mths out of it for the amount we use the parm. Although when you make a batch of pesto, it does eat up a good portion of the cheese.It's a really great inspiration to make a bunch of canapes or bruschetta. Link to comment Share on other sites More sharing options...
M.O.B.E Posted November 12, 2006 Report Share Posted November 12, 2006 everyone should keep a beautiful hunk of parmesan on hand for quick grating.And not just any Parmesan either! We always get a hunk of Parmesan Reggiano despite the fact that it's about 14 bucks for a decent chunk. It does last a while' date=' so it's not like you need to drop $14 each week or anything. I think we get about 2 mths out of it for the amount we use the parm. Although when you make a batch of pesto, it does eat up a good portion of the cheese.It's a really great inspiration to make a bunch of canapes or bruschetta.[/quote']I always have Pecorino Romano for that. Just my preference. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted November 12, 2006 Report Share Posted November 12, 2006 Funny, we were just talking about this at a dinner party last night. I do love the shropshire. I pretty much like all cheeses except for processed and sauvagne. Sauvagne smells just like an ex-boyfriends ball sack. Excuse me while I barf. Link to comment Share on other sites More sharing options...
ollie Posted November 12, 2006 Report Share Posted November 12, 2006 I like St-Paulin cheese. From the family of cheeses created by trappist monks, here is a cheese with irresitible charm that is similar to Noyan. Milder than Oka, it literally melts in your mouth. Link to comment Share on other sites More sharing options...
Sarahbelle Posted November 12, 2006 Report Share Posted November 12, 2006 mmm... cheese is just soo good!!!Smoked Gouda is prob. way up there. I also can't get enough brie! mmm brie. Or Stilton! gotta love mold. I also love Feta!! mmm! My mom got some yoghurt cheese a while back, it was really good too..fewf.. too many delicious kinds of cheese out there! Link to comment Share on other sites More sharing options...
djmelbatoast Posted November 12, 2006 Report Share Posted November 12, 2006 I like marble cheddar and Canadian Swiss, because I'm boring. Link to comment Share on other sites More sharing options...
Hux Posted November 13, 2006 Report Share Posted November 13, 2006 Chaumes - one of my favourites, it's impossible to pick one favourite as there are too many good ones! Chaumes - a cow's milk cheese from Périgord (South West of France)is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture. Its aroma is generated by the cheese's bright tangerine-orange soft rind. Link to comment Share on other sites More sharing options...
jaybone Posted November 16, 2006 Report Share Posted November 16, 2006 A friend brought over a cheese called Le Delice De Bourgogne- a french triple-cream that is less salty then most. Fan-fukin-tastic! She bought it at The Cheese Boutique that Fluffhead has raved about in the past. That store sounds pretty awesome. I do miss the Cheese Stores in Kensington and St Lawrence Markets. Our only option for the good cheese is expensive grocery stores where the help can be less then knowledgable- although Whole Foods does offer free samples, as well as the biggest mark-up in prices. Link to comment Share on other sites More sharing options...
bouche Posted November 16, 2006 Report Share Posted November 16, 2006 This looks very gouda! Link to comment Share on other sites More sharing options...
phorbesie Posted November 18, 2006 Report Share Posted November 18, 2006 you have a whole foods in toronto? lucky! Link to comment Share on other sites More sharing options...
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