msktrnanny: (tweedly-deedly-deet!)
[personal profile] msktrnanny
and that of course means [livejournal.com profile] nopseud should get her request about my

Where to start, where to start? Hmm... there are so many luscious cheeses in the world and I don't even know all of them!

As a Yankee, I was raised on good ole cheddar as the main cheese. Only the 'good stuff' mind you, in other words, crafted by other fine New Englanders. Extra sharp, thank you very much. I actually remember the cheese having a touch of bite to it, flavor wise. It's become a big homogenized since then, but I still love a good cheddar. Great for snacking with crackers and fruit, delicious as a grilled cheese and the only thing that belongs on a slice of warm fresh made apple pie! And you can find it with nice touches of things like horseradish or jalapeƱos in it.

Swiss cheese is essential if you're making a sandwich. The light nutty flavor lends itself so well to nearly anything you'd stick between two slices of bread. It's good cold or warmed, so many different types of sandwiches work, including the open face! Mmm, nice fresh honey wheat bread, some Virginia baked ham and a slice of swiss over the top, stuck under the broiler for a few moments. Yummy!] Great taste and fantastic texture. It's got body, but smooth body. No chalky, crumbly anything there. Plus, it's got loads of holes in it, what's not to like about that? Who hasn't picked up a piece of swiss at some point in there lives, and looked at their dining companion through a hole? Nobody! It's food that's meant to be played with, at least a little bit.

Any cheese that has port wine in it. This I blame my grandfather for. He used to get this spreadable cheese, a cheddar-ish taste with real bite; marbled with purple cheese. As a kid, I was fascinated. Purple cheese! He slathered some on a cracker, gave it to me and I was hooked. Rich, deep flavor. Stick to the roof of your mouth. Admittedly, this is not the classiest looking thing most often, despite the name. It usually comes in a tub of some kind. But! At holiday times you can find it shaped into a ball or log and rolled in chopped nuts. So good! And I've had cheddar with the port and even a goat cheese! I would love to find this done with a really good port. Something where they'd be forced to elevate the cheese game to match the booze. That would be amazing.

Goat cheese.... here's one you can't eat loads of because it's so rich. One of the creamiest cheeses ever, especially if you use it in cooking. It's got a lovely bit of tang, too. Lightly breaded and then pan fried to warm through, this is phenomenal stuff on top of a salad. And the cheese people do great stuff with the cheese, too. The normal add ins, herbs, garlic and Italian seasoning, plus great stuff like dried cranberries, honey and blueberries. Blueberries!

Now we've reached the blues. Give me a piece of cheese with mold in it, and I'm in heaven. Danish blue, gorgonzola, stilton. Yes, yes, yes! Blue cheeses, in particular, are very expensive here, making indulging in it a bit of a challenge. But. Tubs of crumbled gorgonzola and roquefort have become affordable over the last few years; making it possible to toss some on a salad or melt over fresh tomatoes on toast as a tasty breakfast. Or in salad dressing! My mother has a recipe for blue cheese dressing that has no nutritional value and is quite possibly on top of every doctors 'do not eat!' list, but damn is that stuff good.
Sliced, Stilton is amazing with pears or cucumbers or even a peach. Or, you know, off your hand. It also makes fabulous grilled cheese. Roquefort or gorgonzola are lovely atop a nicely cooked steak. Or off your hand. Danish with nuts and grapes! Or off your hand!!

Those are my big favs. They're a bit pedestrian, probably, but I have yet to meet a cheese I didn't like. Just a matter of being exposed to it! If I've missed your favorite cheese, tell me! Sell me on it with a line or dish suggestion!

also, fresh mozzarella, havarti, gouda, brie, gruyere [you cannot have french onion soup without that!], feta, fontina, asiago, ricotta and mascarpone. Oh, heavens, mascarpone!

And now I need some moldy cheese. STAT.



Date: 2016-01-22 12:17 am (UTC)
nopseud: (lazy days -- nopseud)
From: [personal profile] nopseud
That made me so hungry, I had to go and get some cheese from the fridge. Omnomnomnomnom.

If had to choose just one favourite cheese, it would probably be really good Stilton. But I don't think I've ever found a cheese I didn't like, either, unless it had had something weird mixed in it. I'm not usually a big fan of that, although Morrisons sometimes sell cheddar with pickled onion which is strangely addictive. I am intrigued by the idea of cheese with port in it. I don't think I've ever tried that.

We're so lucky in the UK to have a great selection of cheeses. (Although I will reluctantly admit that France might be better. They do definitely have better goats cheese.) Next time you get to Camp, you should stay on with us for a few days, and we can have a cheese pilgrimage to Melton Mowbray. They also have a cheese festival there, which I've managed to miss every year. This year, maybe!

Date: 2016-01-28 02:53 am (UTC)
From: [identity profile] msktrnanny.livejournal.com
That place looks amazing!! I will start saving my moneys now. :-)

Port adds this depth of flavor... so yummy! I'd bring you some, but customs frowns on that kind of thing.

Date: 2016-01-23 03:18 pm (UTC)
From: [identity profile] eleanor-lavish.livejournal.com
This makes me so happy.

Also, I need to introduce you to my favorite cheese: Roomano. It's a very aged gouda and it's crumbly and has little crystals in it, like a parmesan, and if you drizzle a little honey on it and eat it with a bit of dark chocolate, you might cry, it's so good.

Date: 2016-01-28 02:54 am (UTC)
From: [identity profile] msktrnanny.livejournal.com
okay, that sounds fabulous. Next time I'm in the city, deal?

Date: 2016-01-23 04:09 pm (UTC)
rikes: butterfly (Default)
From: [personal profile] rikes
This is such a beautiful post. :')

Date: 2016-01-28 02:55 am (UTC)
From: [identity profile] msktrnanny.livejournal.com
LOL. Glad you enjoyed.

Date: 2016-01-23 04:14 pm (UTC)
sperrywink: (Default)
From: [personal profile] sperrywink
Cheese is the best. I stick to the classics like cheddar and mozzarella. :-)

Date: 2016-01-28 02:55 am (UTC)
From: [identity profile] msktrnanny.livejournal.com
Both excellent choices! So versatile!

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