:cheese: The Official Cheese Topic
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The edible kind, though you know, whatever.
My favorite cheese:
They had it at a local Grocery outlet for $2.50! Got several wedges.
I found a different kind at a local Safeway:
http://www.beemster.ca/en-us/the-cheeses/beemster-vlaskaas/vlaskaas/
Then more recently I found:
http://www.igourmet.com/shoppe/Roomkaas-Double-Cream-Gouda.asp
Which I will not be buying much of, because while its crazily good, that's 60%...
I've decided Holland is a wonderful place.
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How about that Argentinian Beaver Cheese?
https://upload.wikimedia.org/wikipedia/en/thumb/f/ff/Cheeseshop.jpg/220px-Cheeseshop.jpg
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THIS PARROT IS DEAD! IT HAS CEASED TO BE! IT WOULDN'T GET UP AND VOOM EVEN IF YOU PUT FOUR THOUSAND VOLTS THROUGH IT! THIS IS AN EX PARROT!
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@Magus said in The Official Cheese Topic:
I've decided Holland is a wonderful place.
It is. I'm partial to "Goudse belegen met komijn" myself, but finding a good online link proves challenging.
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@PleegWat said in The Official Cheese Topic:
belegen
Especially with words so close to extreme profanity
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@Magus It's a name related to how long the cheese has ripened:
- Jong: 2 months
- Jong-belegen: 4 months
- Belegen: 6 months
- Extra belegen: 8 months
- Oud: 10 months
- Overjarig: 12 months
Graskaas is even younger; 4-6 weeks if I remember correctly.
As I understand cheap cheeses nowadays have their ripening artificially accelerated.
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@PleegWat said in The Official Cheese Topic:
Graskaas is even younger; 4-6 weeks if I remember correctly.
And it can only be made once a year, from the fresh milk of cows fed on new spring grass.
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I found that sliced Old Amsterdam makes for a savory sandwich, though I also often keep sliced Leerdammer in the fridge if I can find the cheaper bulk packages.
EDIT: Forgot to mention that they're entirely different, first is salty with a stronger aged taste whereas the second has a sweet and rather simple taste.
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The Westland family was a family of fishermen until the construction of the Afsluitdijk in 1932.
Enhance that!
Afsluitdijk
Carry on.
EDIT:
Also, apparently the only place I can find it is getting lucky at Trader Joe's. I imagine Leerdammer would be harder to find.
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@Magus It's just some version of swiss cheese though, while it's okay it might not be worth paying fortunes for it.
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@JBert I was surprised to see ementaler at Safeway a couple weeks back. I tried it, and it sure had a bad smell, and a component of the taste would probably really upset some people. I imagine it would have been really good melted.
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I'm not much of a cheese guy in general, but nakládaný (pickled) hermelín (basically camembert) is an excellent beer snack, and like every pub ever has it. It's great grilled as well.
http://www.praguepremium.cz/0/page.php?pssf=2208791
Most hated cheese, though?
This goddamn shit. The word "pungent" doesn't even begin to describe the smell and taste. It should be regulated under the Geneva convention. The only use for this is to tape one under the desk of your worst enemy - as long as they have an office or some other separate area for themselves. Wouldn't want to hit any innocent bystanders with that.
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@blek the only Czech cheese I've had was sold as a small circle of relatively hard cheese, smoked flavor, with a brown wax rind. It was okay, but despite being a fan of smoked flavor things, probably wouldn't get it again. It just said 'smoked Dutch style cheese' but was not really right...
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@blek This is what Bavarians do to camembert:
It sounds gross, but it's actually quite nice on pretzels. Usually, the butter is substituted with cream.
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@asdf that sounds very much to my tastes.
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@Magus That was probably smoked Eidam (Edam). The non-smoked variety is definitely the most common cheese here, to the point that when most people say "cheese" they're thinking of this. I'm not a huge fan, I guess I consumed so much of it already that I'm sick of it now.
http://letaky.akcednes.cz/_data/images/vyrobky/1444-eidam-uzeny-45-100g-v-akci.jpg
@asdf The description doesn't sound all that bad to me, but Jesus Christ, that photo...
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@blek that was also true in nz, interestingly enough. That seems to be their standard cheese. But it's typically in unnatural rectangular prisms.
Here, so close to Tillamook, it's mostly cheddar.
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@Magus said in The Official Cheese Topic:
that sounds very much to my tastes.
You can easily make it at home. Just make sure that the camembert is near its expiration date (not rotten, but creamy), mix it with butter and cream or both (roughly 2:1) and add some beer and a lot of onions, paprika powder and cumin. Season with salt and pepper and add some chives, if you like.
@blek said in The Official Cheese Topic:
The description doesn't sound all that bad to me, but Jesus Christ, that photo...
Better?
It does look pretty gross if you don't mix it enough and there are still large chunks of camembert in there.
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I'm more of a fan of English cheeses (but not the blue cheeses). Particular favourites are a properly aged Cheddar (18 months or so), Cheshire or Wensleydale. The latter two are quite difficult to find well-aged versions of; almost everything that gets sold is far too young.
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Here's a good one!
http://studytub.com/wp-content/uploads/2016/03/Maggot-Cheese-Casu-Marzu.jpg
Filed Under: Okay, I'm done trolling this thread. For realz now.
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@mott555 said in The Official Cheese Topic:
Here's a good one!
http://studytub.com/wp-content/uploads/2016/03/Maggot-Cheese-Casu-Marzu.jpg
Filed Under: Okay, I'm done trolling this thread. For realz now.
Oh hey, Dead Cheese, or at least that's what the foreign guy at the market told it was called.
Didn't know it was called 'rotten cheese'... lost in translation.
It had a very interesting and creamy taste.
Never could find it again.... thanks for that.
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@lordofduct said in The Official Cheese Topic:
It had a very interesting and creamy taste.
Never could find it again.... thanks for that.
You've actually eaten that stuff, and tried to find it again?
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@mott555 said in The Official Cheese Topic:
hey look, @mott555 just coughed up a pile of pre-ground parmesan!
The funniest Cracker Routine ever! – 07:52
— theshebsta
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@lordofduct said in The Official Cheese Topic:
Didn't know it was called 'rotten cheese'... lost in translation.
Well, cheese (or yoghurt) is by definition rotten milk.
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@PleegWat said in The Official Cheese Topic:
@lordofduct said in The Official Cheese Topic:
Didn't know it was called 'rotten cheese'... lost in translation.
Well, cheese (or yoghurt) is by definition rotten milk.
Well yeah, but the name of that cheese specifically translates to 'rotten cheese'. Which would explain why I couldn't find it afterward... the guy mistranslated the name to me (note he didn't refer to it with the actual French name either... this was in Ft. Lauderdale FL).
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@asdf said in The Official Cheese Topic:
It sounds gross
2/3 cheese, 1/3 butter. That does not sound gross. It sounds amazing.
It also sounds like a meal that cuts an easily measurable amount of time off of your life...but who wants to live forever anyway?
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@lordofduct said in The Official Cheese Topic:
Which would explain why I couldn't find it afterward...
AFAIK they cannot legally sell it as food anymore.
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@asdf We have only very few raw milk cheeses legal here, even.
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@Magus said in The Official Cheese Topic:
We have only very few raw milk cheeses
That's kinda sad. Raw milk cheeses are becoming rare even in France, though. I don't get it, why don't they just slap a warning label on them (don't eat if you're pregnant) instead of ruining the cheese?
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@asdf it's easier to just not deal with idiots, I guess.
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@asdf It might just be me, but I think the bigger factor in calling it not-food is the fact that it has live worms in it.
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@anotherusername said in The Official Cheese Topic:
It might just be me, but I think the bigger factor in calling it not-food is the fact that it has live worms in it.
That's not even the biggest problem, insects can legally be sold as food AFAIK. The problem is that there's no way to guarantee that the flies/maggots don't carry diseases.
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@dkf said in The Official Cheese Topic:
properly aged Cheddar
For me that means at least 4 years.
Taste really good with coffee.Also, this one is aged with 10yo Porto
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@TimeBandit said in The Official Cheese Topic:
For me that means at least 4 years.
It also depends on how wet it was going into the store, and what exact strains of cheese-mould are involved. At the point I like it, it's not far off parmesan in terms of both strength and texture. :)
Actually, proper parmesan's really nice too. Expensive though.
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@dkf said in The Official Cheese Topic:
Actually, proper parmesan's really nice too. Expensive though.
We had an Italian place in town that used to buy a whole Parmesan cheese wheel once a year and cook spaghetti (and other stuff) in it. That was incredibly delicious, but they probably lost money on it.
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@TimeBandit It is really hard to beat a properly aged cheddar.
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@asdf said in The Official Cheese Topic:
We had an Italian place in town that used to buy a whole Parmesan cheese wheel once a year and cook spaghetti (and other stuff) in it. That was incredibly delicious, but they probably lost money on it.
They should do what Italian restaurants do in Italy over the stuff. Charge a small fortune for the meal…
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@asdf said in The Official Cheese Topic:
@lordofduct said in The Official Cheese Topic:
Which would explain why I couldn't find it afterward...
AFAIK they cannot legally sell it as food anymore.
Yeah, I'm fairly certain it's not legal.
But raw milk isn't legal either, nor was horse meat up until a couple years ago, and yet I grew up consuming both.
It being illegal makes it a little more difficult, but if you were looking for cocaine and kept calling it smackaroons, drug dealers would just look at you confused.
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@lordofduct said in The Official Cheese Topic:
But raw milk isn't legal either, nor was horse meat up until a couple years ago
Both is legal here on the other side of the pond. Casu marzu still isn't, the EU made it illegal in the 90s.
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@asdf said in The Official Cheese Topic:
@lordofduct said in The Official Cheese Topic:
But raw milk isn't legal either, nor was horse meat up until a couple years ago
Both is legal here on the other side of the pond.
OK... so are you just interjecting so as to read your own words?
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@lordofduct said in The Official Cheese Topic:
OK... so are you just interjecting so as to read your own words?
See rest of my post, I submitted too early. (Sorry, I edit my posts a lot.)
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@lordofduct said in The Official Cheese Topic:
Yeah, I'm fairly certain it's not legal.
But raw milk isn't legal either, nor was horse meat up until a couple years ago, and yet I grew up consuming both.You can legally import Gruyere...
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@Magus said in The Official Cheese Topic:
@lordofduct said in The Official Cheese Topic:
Yeah, I'm fairly certain it's not legal.
But raw milk isn't legal either, nor was horse meat up until a couple years ago, and yet I grew up consuming both.You can legally import Gruyere...
OK?
What's your point?
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@lordofduct I guess you probably can't legally sell raw milk, but there are even cheeses made in America using it, and they're legal as long as they're aged 60 days.
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@Magus said in The Official Cheese Topic:
Gruyere
That reminds me, I haven't had cheese fondue in a while, I need to use my fondue pot more. Do you even eat that in the US? Basically, you dissolve grated Gruyere, Appenzeller and Emmentaler in white wine, add garlic, paprika powder, nutmeg and cherry schnapps and white pepper, put it on a rechaud and eat it out of the ceramic pot using small pieces of baguette on long forks.
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@asdf Yeah, though I imagine the recipe is usually different. Not a fan of the alchohol taste myself, but the cheese is wonderful.
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@Magus said in The Official Cheese Topic:
Yeah, though I imagine the recipe is usually different.
Ah, ok. I wasn't sure, since the English wikipedia doesn't even have an own page for it. What kind of recipe do you normally use?
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@asdf I don't. I should, though.