Cheeses - Favorites, recipes, & more

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AnOminous dijo:
I had a pleasant surprise recently in one of those peppered cheeses. It was Boar's Head of all things, three pepper colby jack. I generally consider both that company and that variety pure plebbery, but it visually looked good and I didn't even notice it was Boar's Head at the time.
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Their chipotle gouda cheese is also a nice one too, I like the kick it gives to my cold cut sandwiches.

Another one of their "covered" cheeses I'm a fan of is their herb-covered mozzarella but it's a bit hard to find, I don't use it in sandwiches a lot but I do use it in pizza. I should also consider making my own meatball marinara sandwiches and using it and the chipotle gouda in it.
 
When I was in Savoy many moons ago, I had some of the most delicious cheese in my life. I still remember it, and still get a craving for it. So imagine my delight when at Wegmans I saw a slice of Savoyard cow cheese, with the French origin label. I've been sitting at home anticipating it for 3 hours now and finally had a bite.

It tasted like a slightly stronger version of Wal Marts store brand brick Swiss.

The fucking mountain Frogs adjusted their god damn cheese for "The American Palette". I am fucking livid. I am throwing things around my room in autistic rage. My entire day, nay, my entire WEEK has been ruined. What is the fucking point of putting the god damn Savoy cross on a slice of cheese and shipping it over the Atlantic if what I am getting is the exact same shit I can buy from Wal Mart for a fraction of the price?!

Fuck France! This was daylight robbery! It was 18 dollars a pound god fucking damn it!

ree-frog-angry.gif

*edit* will have my revenge. I am taking this "Savoy cheese" and putting it between two slices of wonder bread and some Oscar Myers ham. The Oscar Myers ham improves the taste and the wonder bread adds a nice texture to what is otherwise disgusting product from a shithole province of a shithole country.

Fuck you Savoy.
 
Última edición:
How can you pick a favorite cheese?
When I want umami punch, it’s aged Parmesan.
When I want sensory overload, it’s St Agur blue or Stilton.
When I need soothing it’s a gentle Brie or bocconcini.
When I’m cooking any kind of pasta al forno, it’s ricotta.
Ploughman’s lunch? Real cheddar, red Windsor or red Leicester.
Grilled cheese? Classic cheddar.
Salad cheese? Greek Feta.
Spectacular entertaining? Halloumi flambéed with Cointreau and lemon juice.
 
the kroger near where i used to live had a nice cheese selection, there were all kinds of different varieties you could get (you know the ones, pre-wrapped with the same label arranged in order from soft to sharp or however they measure it)
now at my new place i only have The Mart™ and whatever brand names they can afford to pick up at a discount to give to the poors. Old Croc cheddar is pretty good and another parmesan brand that's ok, but i got some brie once and the outer edge tasted like paper. it sucked. i could probably find some "real" cheese as dear sneeder recommends if i were to drive a few miles further but at the end of the day i don't really care. no lindbergher either but that's not important to me, idk if i've ever even had it.
 
@Null since you're back in the states and like to travel, check out the carolina mountain cheese fest. Zero cheddar last time around.
 
If you can find smoked goat cheese gouda, get it and some fresh green apples to go with it. A thin slice of each together is pure indulgence and absolutely delicious. If you want something more classical, get some of those captains biscuits and good salami or prosciutto.
 
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