Douglas Posted November 18, 2006 Report Share Posted November 18, 2006 I've been craving cheeze whiz for almost 2 weeks now. Link to comment Share on other sites More sharing options...
Del Posted November 18, 2006 Report Share Posted November 18, 2006 I like marble cheese. Not very exciting, but it's the truth. Link to comment Share on other sites More sharing options...
Blane Posted November 19, 2006 Report Share Posted November 19, 2006 some of my tops:- OLD Gruyere (18 months+)- Britannia Cheddar (3 year old, black label)- Oka ClassiqueA great summer trip that we take is to the Warwick cheese festival, not far from Montreal. http://www.festivaldesfromages.qc.ca/fr/index.htmYou can taste the best cheeses canada has to offer. Link to comment Share on other sites More sharing options...
Guest Low Roller Posted November 19, 2006 Report Share Posted November 19, 2006 I just had some Blue Wenslydale, which was wicked. Link to comment Share on other sites More sharing options...
fluffhead77 Posted November 22, 2006 Author Report Share Posted November 22, 2006 took some suggestions from here last night when purchasing some cheese from the best cheese store known in these parts (the Cheese Boutique) and grabbed the following: Oka ClassiqueSt. PaulinCamenbertGuiness CheddarShropshireSmoked Applewood Cheddareverything was delectable...i think the shropshire was the only cheese I had yet to try and it was fantastique (thanks mike) oh and I tried that cheese Jaybone was speaking of...he wan't kidding, it twas full of knee buckling goodness! Link to comment Share on other sites More sharing options...
AD Posted November 22, 2006 Report Share Posted November 22, 2006 Bluuuuuuuuuuuuuuuuuuuuue.Bresse Bleu is good. Nice and mild.The crazy danish blues are too strong. Brie-ee Blues are the way to go.Also I like most goat cheeses. NiCastro in the Glebe has crazy cheeses. I buying little bits of crazy cheeses at the House of Cheese in the market. But they never stick around long enough for me to remember their names. Link to comment Share on other sites More sharing options...
AdamH Posted November 23, 2006 Report Share Posted November 23, 2006 I took a long hiatus from Havarti because it was too soft and not stron g enough. I pcked some up the other day though and it's still enjoyable...but it looked like they got rid of the dill version which was my favorite. Here's a cool cheese shot from a market in france that we went to. Most of these cheeses were semi-soft washed rind raw cheeses. Like a firm brie but with a nice sharp tang from the unpasteurized milk. Link to comment Share on other sites More sharing options...
ollie Posted March 11, 2010 Report Share Posted March 11, 2010 Has anyone tried this kind of cheese?Chest cheese Link to comment Share on other sites More sharing options...
Ms Zimmy Posted March 11, 2010 Report Share Posted March 11, 2010 Cows would be milking us if we were at the bottom of the food chain. Link to comment Share on other sites More sharing options...
SolarGarlic Posted March 11, 2010 Report Share Posted March 11, 2010 Haha. We've been joking about that for years...Human Cheese. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted March 11, 2010 Report Share Posted March 11, 2010 A Kentucky woman in jail for public intoxication has been accused of assaulting a jailer by squirting breast milk at her, Associated Press reports. WYMT-TV reported that a 31-year-old woman was arrested on a misdemeanour charge of public intoxication. But as she was changing into an inmate uniform, she squirted breast milk into the face of a female deputy who was with her. The woman now faces a felony charge of third-degree assault on a police officer. Link to comment Share on other sites More sharing options...
c-towns Posted March 12, 2010 Report Share Posted March 12, 2010 Haha. We've been joking about that for years...Human Cheese.dude! now's the time... Link to comment Share on other sites More sharing options...
d_rawk Posted March 27, 2010 Report Share Posted March 27, 2010 Right now mine has to be smoked applewood cheddar, with Cambenzola close second. Funny, when I saw the thread title I was going to chime in with smoked applewood cheddar.+1 Link to comment Share on other sites More sharing options...
bouche Posted March 28, 2010 Report Share Posted March 28, 2010 I just cracked into a 7 year old cheddar from St. Albert. Facking great! Link to comment Share on other sites More sharing options...
SolarGarlic Posted March 28, 2010 Report Share Posted March 28, 2010 Anyone here get on the "Cendrillon" hype wagon? Dubbed the "Best cheese in the world" recently. From Quebec.... Link to comment Share on other sites More sharing options...
bouche Posted March 28, 2010 Report Share Posted March 28, 2010 Anyone here get on the "Cendrillon" hype wagon? Dubbed the "Best cheese in the world" recently. From Quebec....more info about this cheese please. Link to comment Share on other sites More sharing options...
SolarGarlic Posted March 28, 2010 Report Share Posted March 28, 2010 Le Cendrillon is from Fromagerie Alexis De Portneuf. They are small 125g goat cheeses lightly covered in ash. The texture changes from surface to centre and is pretty awesome. For a goat cheese it has a stronger taste with a kick-ass tang/acid thing going on that is kinda unique. Check it out!! Link to comment Share on other sites More sharing options...
AD Posted March 28, 2010 Report Share Posted March 28, 2010 I had some of that cheese last night, it was good. I don't think it's the 'best cheese in the world' good, but it was definitely delicious. Portneuf puts out some amazing cheeses for sure. Link to comment Share on other sites More sharing options...
SolarGarlic Posted March 28, 2010 Report Share Posted March 28, 2010 Yeah, AD, by no means my "best" in the world but it's pretty damn tasty. Unique and Canadian and certainly worth seeking out for a spin... Link to comment Share on other sites More sharing options...
AD Posted March 28, 2010 Report Share Posted March 28, 2010 Portneuf has been on a roll lately, first withthe Sauvagine and now this. You could have an all Portneuf cheese party and everyone would be happy. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 11, 2011 Report Share Posted April 11, 2011 we tried the Cendrillon yesterday after reading this:http://www.theglobeandmail.com/life/food-and-wine/trends/cheese/what-does-the-worlds-best-cheese-taste-like/article1971487/Quite liked it, thought it needed to come up to room temperature a bit more though to bring out the subtle flavour. I also want to try the author's idea of having just before its best before date Link to comment Share on other sites More sharing options...
Freak By Night Posted April 11, 2011 Report Share Posted April 11, 2011 I've had that stuff - Cendrillon - at a dinner party about a year and a half ago, but had forgotten what it was called. Thanks for reminding me, I'll have to seek it out. Link to comment Share on other sites More sharing options...
SolarGarlic Posted April 11, 2011 Report Share Posted April 11, 2011 (edited) we tried the Cendrillon yesterday after reading this:http://www.theglobeandmail.com/life/food-and-wine/trends/cheese/what-does-the-worlds-best-cheese-taste-like/article1971487/Quite liked it, thought it needed to come up to room temperature a bit more though to bring out the subtle flavour. I also want to try the author's idea of having just before its best before dateIt gets a little "hot" near or after it's date. once it's a week or so past it will start to burn your throat a bit. Nice little cheese for sure. I can say I'm not a fan of the "with herbs" or "plain" version of this cheese that are also available. You just don't get that acidic/spicy taste that you receive with the ash covered one. Edited April 11, 2011 by Guest Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted March 6, 2012 Report Share Posted March 6, 2012 had some of this Oirish Porter Cheddar on the w.e., loved it Link to comment Share on other sites More sharing options...
Groove Fetish Posted March 6, 2012 Report Share Posted March 6, 2012 Château de Bourgogne Link to comment Share on other sites More sharing options...
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