It's so cheesy
November 23, 2002 8:48 AM   Subscribe

Ah, the power of cheese. Whether you prefer French, or Italian, or Greek, or even the more pedestrian varieties, you have to admit that some cheese just doesn't sound very appealing.
posted by mr_crash_davis (26 comments total) 1 user marked this as a favorite
 
Oh. I thought you were talking about these guys.
posted by muckster at 8:54 AM on November 23, 2002


"Mmm... three consecutive posts about Bread, Wine and Cheese. I'm getting very hungry. I wonder what this "some cheese" he's talking about.. OH DEAR GOD."
posted by Stan Chin at 8:56 AM on November 23, 2002


I was just checking the celebrity cheese page. What no Dolly Parton or Danni Ashe?
posted by jonmc at 9:01 AM on November 23, 2002


Dutch, Dutch, Dutch.
posted by the fire you left me at 9:10 AM on November 23, 2002


Even more cheese. With ham.
posted by the fire you left me at 9:23 AM on November 23, 2002


An ex-Vegan writes: "O.My.God"
posted by dash_slot- at 9:29 AM on November 23, 2002


Then there's always goat cheese. I've been to this farm, it's run by Michael Decker, a friend's dad. It was very interesting to see how they pasteurize the milk, and how the cheese was made. I've tried their cheese, and it doesn't have that goat milk smell to it. It's well made.

Although these days I am digging the pedestrian variety called Monterey Jack with hot peppers.
posted by riffola at 9:51 AM on November 23, 2002


More cheesy stuff at cheese net. Ask Dr. Cheese, read Cheese Literature and the poem of the week:
silent smooth waiting
my lips soft touching the cheese
fromage is blissful


I was trying to find foto's of the Milner ad's but only found this (Dutch link, but if anyone happens to be in A'dam tonight?)
posted by ginz at 10:39 AM on November 23, 2002


I'm sorry.

I can't get past the fact that Cheese has an official website.
posted by XQUZYPHYR at 11:43 AM on November 23, 2002


I'll see you there, Ginz.
posted by the fire you left me at 11:43 AM on November 23, 2002


Mmm... three consecutive posts about Bread, Wine and Cheese. I'm getting very hungry.

You beat me to it, Stan Chin! Mmmm... A bottle of this year's new Beaujolais; a crusty baguette and a round of mature, raw-milk Camembert cheese... I can remember every single time in my life when, stuck for serious francs, I've sat near the Seine munching and sloshing my way through this hallowed trio, in the knowledge that the richest person in Paris, gorging himself in the best restaurant, couldn't be having a better lunch than me.

Thanks Crash! That's my dinner decided, anyway. Followed by the new year's walnuts and some old tawny Port...
posted by MiguelCardoso at 11:57 AM on November 23, 2002


Bat cheese is the only way to go. A myth survives that travellers lost in the Austrian alps at night could call out for a friendly bat, who would proceed to fly to them and, churning in mid air, provide them with nutritious comestibles, until the way home could be found.
posted by Pretty_Generic at 12:07 PM on November 23, 2002


I can't find one of my favorite French cheeses on Google because I can't spell it (ignorant American)....but I did find a place that sells mozarella di buffula, and my favorite hard cheese, pecorino toscano stagionato. I can eat almost a whole wheel by myself. God, I love Italy. God, I love cheese. And thank God that human cheese site is a lark. It's a little early in the morning to be reading stuff like that....
posted by readymade at 12:13 PM on November 23, 2002


Readymade - would it be any of these, from this great online shop? Now I'm curious, dammit! ;)
posted by MiguelCardoso at 12:45 PM on November 23, 2002


Crema di formaggio con noci - serve with some of Miguel's bread and mcwetboy's Beaujolais nouveau - yum!
posted by madamjujujive at 12:46 PM on November 23, 2002


It's a French sheep's milk brie: peilloute, pellioute, pelloute, or any other variety of spellings that elude me. And to think I studied French once. How completely humiliating.

Anyhoo, it's fabulous. It's almost stark white, not very slightly yellow like brie, in a hexagonal shape, with one of the headiest aromas I've ever smelled. If you like that sort of thing. Which I do. I really can eat a whole block in a sitting, which is why we don't buy it very often. I'd be as big as a house.

Mmm....stinky cheese.
posted by readymade at 1:18 PM on November 23, 2002


Hmmm... now, I'm really curious. I'll have a look in my books and get back to you. Small consolation that the best cheese shop in the world is sure to have it... [warning: gastroporn]
posted by MiguelCardoso at 1:23 PM on November 23, 2002


Ha! I found it! (and it's goat, not sheep...my bad)
posted by readymade at 1:25 PM on November 23, 2002


whoa Miguel, Androuet looks mighty enticing. It might even be above one of my favorite cheese shops.
posted by Vidiot at 1:44 PM on November 23, 2002


Will you stop that damn bouzouki player?
posted by Vidiot at 1:49 PM on November 23, 2002


readymade

feel free to contact me directly (email on profile page) for your Italian spelling issues -- it's a hellish language to learn, don't worry

miguel
if you like Beaujolais, try some Gamay (from Val d'Aosta)

My taste:
cacio di pienza (sorry Italian link, I can't find any good English resources for it)
and Latteria Friulana
Also, the great Burrata Pugliese (extra creamy Mozzarella di Bufala, with thick cream stuffed inside, if you feel like giving up on the War On Cholesterol)
posted by matteo at 2:10 PM on November 23, 2002


This post hard on the heels of Miguel's bread post makes me wanna cry. Cheese of any description (other than odd and tasteless plasticky processed pseudocheese slices) and bread that doesn't taste Really Freaking Sweet and Weird are almost impossible to find where I live in Korea. Kimchi's good, sure, but it just doesn't cut it. Poor me.
posted by stavrosthewonderchicken at 7:54 PM on November 23, 2002


Miguel> Half a world away, it's the same for me with a bottle of Merlot, a block of Balderson's three-year old cheddar, and a loaf of fresh sourdough on the bank of Lake Ontario. It's an explosion in the mouth.
posted by Pseudoephedrine at 3:38 PM on November 24, 2002


While living in the Cotswolds, I developed a passion for Double Gloucester cheese. Recently, I introduced my partner into the delights of a double gloucester with chive and onion; it has become our special midnight-in-bed snack. The only problem is the price-- at $13.00 a pound it is is twice the price of sirloin steak.
posted by Secret Life of Gravy at 7:42 PM on November 25, 2002


mmmm...Red Leicester...or Stilton...break out the walnuts and Port...
posted by Vidiot at 7:49 AM on November 26, 2002


The Dekalb Farmer's Market near Atlanta, with 500 types (though not all listed online), is where I learned about good cheese (and spices and tea and bread and produce, too!).
posted by MrMoonPie at 8:11 AM on November 26, 2002


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