Good morning, Sir. Welcome to the National Cheese Emporium!
June 27, 2001 2:46 PM Subscribe
Good morning, Sir. Welcome to the National Cheese Emporium! Cheesemaking is an ancient art, and one that is proudly defended. Are you a Cheese Connoisseur? Do you have a favorite cheese? Does it fit your personality? More importantly: is your Cheddar Yellow or White?
Press your own! You'll be amazed how good it can be. Start simple and get their mozzarella kit. In under an hour you'll have made the best mozzarella in town. From there, I've moved on to cottage cheese, paneer, ricotta, cheddar, emmenthaler, gouda, feta, yogurt, and kefir. Each has been superb, and I've got plenty more on my list to try.
posted by ewagoner at 2:58 PM on June 27, 2001
posted by ewagoner at 2:58 PM on June 27, 2001
I favor simple, no-frills cheese, like Cheddar, provolone and Colby. At least according to the Cheese Personality Correlator 3000.
In actuality, I'm partial to gorganzola and asiago. So much for the state of cheese technology.
posted by bradlands at 3:00 PM on June 27, 2001
In actuality, I'm partial to gorganzola and asiago. So much for the state of cheese technology.
posted by bradlands at 3:00 PM on June 27, 2001
A good friend of mine simply cannot have dairy (well, not unless he feels like subjecting himself and others to evil, riotous flatulence). He looks like a wounded man whenever anyone is around eating cheese, which is, of course, frequently. I pity him.
Mmmmm. Parmesan. Real Parmesan.
posted by Skot at 3:00 PM on June 27, 2001
Mmmmm. Parmesan. Real Parmesan.
posted by Skot at 3:00 PM on June 27, 2001
Press your own! You'll be amazed how good it can be.
Ooooh, that could get dangerous. I've done paneer, the simplest cheese known to man, but nothing else.
posted by redfoxtail at 3:01 PM on June 27, 2001
Ooooh, that could get dangerous. I've done paneer, the simplest cheese known to man, but nothing else.
posted by redfoxtail at 3:01 PM on June 27, 2001
Caws Penbryn, an organic gouda made just up the road from here. We make our own soft cheese. It's a good life.
Mmm, cheese.
posted by ceiriog at 3:02 PM on June 27, 2001
Mmm, cheese.
posted by ceiriog at 3:02 PM on June 27, 2001
According to this list from the Texas Department of Criminal Justice, only three final meal requests out of the last 247 specifically included cheddar on their menu, two of them being must haves and the other was an either/or.
Nowhere do they specify the color of the cheddar.
posted by Mahogne at 3:04 PM on June 27, 2001
Nowhere do they specify the color of the cheddar.
posted by Mahogne at 3:04 PM on June 27, 2001
Great cheese comes from happy cows. Happy comes come from California. (according to the very funny current ad campaign here in the Golden State)
And I prefer my Cheddar yellow and my American cheese packaged in individual slices wrapped in plastic with lots of preservatives. No, I am not a Cheese Connisseur.
posted by msacheson at 3:08 PM on June 27, 2001
And I prefer my Cheddar yellow and my American cheese packaged in individual slices wrapped in plastic with lots of preservatives. No, I am not a Cheese Connisseur.
posted by msacheson at 3:08 PM on June 27, 2001
I meant...
Great cheese comes from happy cows. Happy COWS come from California. (according to the very funny current ad campaign here in the Golden State)
And I prefer my Cheddar yellow and my American cheese packaged in individual slices wrapped in plastic with lots of preservatives. No, I am not a Cheese Connisseur.
posted by msacheson at 3:09 PM on June 27, 2001
Great cheese comes from happy cows. Happy COWS come from California. (according to the very funny current ad campaign here in the Golden State)
And I prefer my Cheddar yellow and my American cheese packaged in individual slices wrapped in plastic with lots of preservatives. No, I am not a Cheese Connisseur.
posted by msacheson at 3:09 PM on June 27, 2001
My current favorite cheddars are white, but I did start with yellows. Right now I'm liking Black Diamond Cheddar (aged 1 year, from Canada) and English farmhouse cheddars (aged 2 years). I like extra extra sharp cheddars. For fewer fat grams, a friend has highly recommended Cabot Cheese's light cheddars, and I assume their regular cheeses are quite tasty as well (they are in Vermont).
(The instant I saw this thread I said to myself "Eric Wagoner is going to post to this!" And he did.)
posted by girlhacker at 3:20 PM on June 27, 2001
(The instant I saw this thread I said to myself "Eric Wagoner is going to post to this!" And he did.)
posted by girlhacker at 3:20 PM on June 27, 2001
My Mother works the counter of a local grocery store and has done for as long as i recall. They have a vast selection of fine cheese products from across the globe. Yet, her favourite cheese, and the only one she really buys, is 'Mild Cheddar' (which she consumes with a passion). I can only conclude that cheese connoisseurship is something that one is born with and does not acquire. As for what colour my cheese is.. i'll tell you next week when i shower.
posted by Kino at 3:21 PM on June 27, 2001
posted by Kino at 3:21 PM on June 27, 2001
Ewwww!
OK, thanks to Kino, this now a spoiled thread. Move along.
(Raclette. Reblechon (sp).)
posted by rodii at 3:28 PM on June 27, 2001
OK, thanks to Kino, this now a spoiled thread. Move along.
(Raclette. Reblechon (sp).)
posted by rodii at 3:28 PM on June 27, 2001
there is no difference between white and yellow cheddar other than the coloring dyes put in.
posted by Postroad at 3:37 PM on June 27, 2001
posted by Postroad at 3:37 PM on June 27, 2001
Oh damn Rodii, your right - i've gone and soiled the conversation!.. and they told me i'd grow out of doing that once i joined the fellowship and succumbed my inner spirit to the powers of Wachunga.
posted by Kino at 3:37 PM on June 27, 2001
posted by Kino at 3:37 PM on June 27, 2001
I love all cheese. My favorite is gjetost. Followed closely by a soft French bleu with the character of a brie whose name currently escapes me.
Unfortunately, I've developed an intolerance for lactose over the past year that seriously curtails my cheese eating. Now life sucks.
posted by dfowler at 3:39 PM on June 27, 2001
Unfortunately, I've developed an intolerance for lactose over the past year that seriously curtails my cheese eating. Now life sucks.
posted by dfowler at 3:39 PM on June 27, 2001
I was born in Chicago, but I was raised in Wisconsin, so I can claim at will to be a cheesehead, or not, depending on what the situation calls for. Wisconsin actually isn't as much of a dairy state as it used to be, mainly because of increases in other states like California. It hasn't changed our license plate. We still have lots of cute local cheese shops and factories, though, which are fun to stop at on your way somewhere.
And I simply cannot leave you without an authentic Cheesehead Hat.
posted by dhartung at 3:41 PM on June 27, 2001
And I simply cannot leave you without an authentic Cheesehead Hat.
posted by dhartung at 3:41 PM on June 27, 2001
Great cheese comes from happy cows. Happy COWS come from California.
I guess Felix is not a Californian cow who will be providing us with Great Cheese in the near future.
(orry, I couldn't resist, I've been waiting for ages for a cow-related thread to come up so that I could post that link!)
posted by Dreama at 3:49 PM on June 27, 2001
I guess Felix is not a Californian cow who will be providing us with Great Cheese in the near future.
(orry, I couldn't resist, I've been waiting for ages for a cow-related thread to come up so that I could post that link!)
posted by Dreama at 3:49 PM on June 27, 2001
Tillamook Cheddar Cheese. One of the worst things about living in Massachusetts was that I couldn't get any. Thankfully, it's sold here in San Diego, and I never buy any other kind of cheddar.
posted by Steven Den Beste at 3:54 PM on June 27, 2001
posted by Steven Den Beste at 3:54 PM on June 27, 2001
according to the online cheese comparator, i am a brie. "white, creamy body"? pasty geek, more like. but a trip to the supermarket confirmed it: i am indeed a brie.
posted by dutchbint at 4:13 PM on June 27, 2001
posted by dutchbint at 4:13 PM on June 27, 2001
Cabot Cheddar which is white because that's what color cheddar is. In Vermont, we acknowledge no other cheeses.
posted by jessamyn at 4:16 PM on June 27, 2001
posted by jessamyn at 4:16 PM on June 27, 2001
'Your cheese rating is: Mascarpone. Mascarpone is thought to have... ..in the late 16th or early 17th century. It is not actually a cheese at all, being..'
Why can't anything ever just be straightforward for me! Theres always a goddamn clause!! [Sacrifices an example of whatever sort of obscure elk like hick goat this stuff comes from]
posted by Kino at 4:26 PM on June 27, 2001
Why can't anything ever just be straightforward for me! Theres always a goddamn clause!! [Sacrifices an example of whatever sort of obscure elk like hick goat this stuff comes from]
posted by Kino at 4:26 PM on June 27, 2001
In Vermont, we acknowledge no other cheeses.
Thou shalt have no cheese before me.
posted by rodii at 4:39 PM on June 27, 2001
Thou shalt have no cheese before me.
posted by rodii at 4:39 PM on June 27, 2001
"American Processed Cheese Food isn't cheese. It's what cheese eats."
posted by kindall at 4:39 PM on June 27, 2001
posted by kindall at 4:39 PM on June 27, 2001
I love cheese; I eat it a lot. Why can't I resist buying it shredded? I know I could get it cheaper otherwise, but the convenience!
posted by norm at 4:39 PM on June 27, 2001
posted by norm at 4:39 PM on June 27, 2001
I'm so happy that my profile meets my favorite cheese: bleu. I'm so unhappy that my choices made me a "Trendsetter".
Ah, well. May as well get the stupid buret.... and then burn it.
posted by J. R. Hughto at 4:46 PM on June 27, 2001
Ah, well. May as well get the stupid buret.... and then burn it.
posted by J. R. Hughto at 4:46 PM on June 27, 2001
Depends on the season and mood. Bleu d'Auvergne melted in an autumn risotto; unpasteurised Wensleydale with grapes or pickle in summer; Devon Oke and oatcakes; a fine old Stilton with a glass of madeira. I love cheese.
I miss this place a lot. Imagine how much I suffered in the cheese desert that is Atlanta.
posted by holgate at 4:49 PM on June 27, 2001
I miss this place a lot. Imagine how much I suffered in the cheese desert that is Atlanta.
posted by holgate at 4:49 PM on June 27, 2001
I love cheese; I eat it a lot. Why can't I resist buying it shredded?
I'm no trickcyclist Norm but i'd hazard a guess that you do it so you've got a reasonably good excuse to self-justify eating to so quick!
posted by Kino at 4:50 PM on June 27, 2001
I'm no trickcyclist Norm but i'd hazard a guess that you do it so you've got a reasonably good excuse to self-justify eating to so quick!
posted by Kino at 4:50 PM on June 27, 2001
have you ever tasted 'to', it's delicious! Especially with a side order of 'it'..
posted by Kino at 4:52 PM on June 27, 2001
posted by Kino at 4:52 PM on June 27, 2001
Camembert, yum. I'm going to head to the market right now.
posted by rorschach at 4:58 PM on June 27, 2001
posted by rorschach at 4:58 PM on June 27, 2001
If you happen to run into a little guy in a funny hat with a bag full of magic beans be sure to grab me a few.. this ones wearing off and my gardens still in a state. Oh.. your not meant to eat them ¿!?
posted by Kino at 5:09 PM on June 27, 2001
posted by Kino at 5:09 PM on June 27, 2001
'cheese desert'. egads!
I'm a "Trendsetter" too. Go me, except that the profile mentions the one cheese which I truly detest and abhor: gorgonzola. It's always tasted like some kind of industrial-strength glue to me.
posted by Sapphireblue at 5:25 PM on June 27, 2001
I'm a "Trendsetter" too. Go me, except that the profile mentions the one cheese which I truly detest and abhor: gorgonzola. It's always tasted like some kind of industrial-strength glue to me.
posted by Sapphireblue at 5:25 PM on June 27, 2001
After dinner with a glass of wine and some crusty bread, creamy Pié d'Angloys or a Vacherin Mont D'Or.
And on pasta, grated Peccorino Romano, a hard cheese made from sheep's milk.
posted by xiffix at 5:28 PM on June 27, 2001
And on pasta, grated Peccorino Romano, a hard cheese made from sheep's milk.
posted by xiffix at 5:28 PM on June 27, 2001
WoOoOoOoghghgh.. Stop Stop Stop Stop Stop! Hold it right there!!!!.. Sheeps milk?... Sheeps milk??? Next you'll be telling me they make clothes out of food!!
posted by Kino at 5:46 PM on June 27, 2001
posted by Kino at 5:46 PM on June 27, 2001
I hate to sound like an ad, but if you're stuck in a nearly cheeseless community like I am (although we've got Tillamook, thank god), you may want to try the Ideal Cheese Shop in New York. Looks like they're out of Wensleydale, though.
I'm inexplicably fond of Cheshire, but English farmhouse Cheddar and L'Explorateur are right up there too. Mmmm... What a friend we have in cheeses!
posted by gamera at 5:54 PM on June 27, 2001
I'm inexplicably fond of Cheshire, but English farmhouse Cheddar and L'Explorateur are right up there too. Mmmm... What a friend we have in cheeses!
posted by gamera at 5:54 PM on June 27, 2001
had eden, gouda, munster and brie yesterday. california is swamped with cheese advertising...i can't help it.
posted by th3ph17 at 6:01 PM on June 27, 2001
posted by th3ph17 at 6:01 PM on June 27, 2001
[makes a trip to bablefish before realizing you is just being all cosmo n'stuff]
posted by Kino at 6:11 PM on June 27, 2001
posted by Kino at 6:11 PM on June 27, 2001
holgate - you left Atlanta? I'm a cheese addict and former Atlanta resident. You can get good cheeses at Whole Foods and amazing, overpriced ones at the cheese shop at Bacchanalia. Both of these places are just a few years old though.
For any other cheese addicts - move to France. There's lots of tech jobs here still.
posted by hazyjane at 12:44 AM on June 28, 2001
For any other cheese addicts - move to France. There's lots of tech jobs here still.
posted by hazyjane at 12:44 AM on June 28, 2001
I don't know why, but I can't stand diary products except for the cheese on pizzas, lasagnas, nachos and the milk in cereal. Maybe it's because I ate Chinese food growing up which did not have any cheese in it, but my sister seems to tolerate it. Drinking a glass of milk straight is excruciating as is having to eat something with cheese on it (especially American cheese).
posted by gyc at 1:11 AM on June 28, 2001
posted by gyc at 1:11 AM on June 28, 2001
ewagoner: Thanks for the cheesemaking link. That's really cool, and I just took care of four people on my Christmas list!
posted by JParker at 11:15 AM on June 28, 2001
posted by JParker at 11:15 AM on June 28, 2001
JParker... with me, it's obligatory to push cheesemaking whereever possible. As the lovely girlhacker has already noticed :^)
My friends measure my self-sufficiency by how I make my pizzas. Slowly, I've produced everything I need to make a complete pizza myself. Growing tomatoes and basil and other vegetables was an easy first start. This weekend, when I finish my outdoor clay oven, I'll be almost all the way there. I'll need to buy only the wheat (which I grind into flour) and the olive oil. Everything else is my own.
posted by ewagoner at 12:23 PM on June 28, 2001
My friends measure my self-sufficiency by how I make my pizzas. Slowly, I've produced everything I need to make a complete pizza myself. Growing tomatoes and basil and other vegetables was an easy first start. This weekend, when I finish my outdoor clay oven, I'll be almost all the way there. I'll need to buy only the wheat (which I grind into flour) and the olive oil. Everything else is my own.
posted by ewagoner at 12:23 PM on June 28, 2001
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posted by iceberg273 at 2:51 PM on June 27, 2001