cheese's topics - tribe.net

Parmesan Rinds

2009-10-13T20:30:21Z

I like to save my Parmigiano-Reggiano rinds for tossing in homemade soups. I always go through the cheese much faster than I can use the rinds, though, so I often have a bunch of them sitting around in my fridge for a long time.

I have two questions: How can you tell if a parmesan rind has gone bad? I'd hate to ruin a good soup that way, but I really don't know how to tell unless it smells funky or has excessive mold--and they usually have white spots anyway. Also, what about freezing them? I know it's not usually the best idea to freeze cheese, but I'm wondering if it would be okay with a hard aged cheese like this.

posted in cheese - 5 replies

The cheesest dish

2009-09-16T00:55:43Z

Whats the best cheese dish that you have had?I will tell you mine when I have time to thinking about it.Because I have had many amazing cheese dishes..

posted in cheese - 11 replies

Making Mozzarella At Home

2009-09-11T05:52:14Z

Useful straight forward info

http://agoodappetite.blogspot.com/2009/01/making-mozzarella-at-home.html

posted in cheese - 0 replies

Favorite Cheese

2009-08-08T00:43:55Z

I just joined the tribe, and I'm just wondering what everyone's favorite cheeses are.

Forgive me if this topic's been exhausted...it's happened enough already...

To start off, mine's parmesan. :)

posted in cheese - 63 replies

Chimay

2008-12-17T20:48:02Z

Yes. The same folks who make the beer also make a cheese. And it's really, really good.

posted in cheese - 0 replies

i need cheese suggestions!!

2008-12-12T03:05:56Z

i'm having a cheese party and am looking for suggestions for some yummy cheeses that are must haves... thanks!!

posted in cheese - 10 replies

best marriage

2008-09-24T19:02:37Z

for me blue,
cheese and figs,
or pear and gruyere
hmm...

posted in cheese - 22 replies

advice please: hardened old gouda

2008-09-22T23:25:09Z

I have hardened gouda in the fridge,. smells fine bought it 3 months ago, but it is hard really hard.
Can I do anything to save the gouda i.e heat/cook it in food dish?
All help appreciated,
quan

posted in cheese - 6 replies

Goat Garrotxa

2008-09-22T23:22:30Z

YUM!

posted in cheese - 1 reply

Truffle Tremor!

2008-09-22T23:18:27Z

Love Humboldt Fog? How about truffles?

I just bought some today. It's make by Cypress Grove Creamery (the folks who brought you Humboldt Fog) & is pretty much just H.F. with bits of truffle in it. Can you say 'decadent?"

*drool*

posted in cheese - 3 replies

american cheese society conference in chicago

2008-07-26T02:51:25Z

Is anyone attending this event which runs through tomorrow ?

posted in cheese - 1 reply

Redwood City Whole Foods carries Bubalus Bubalis mozzarella

2008-04-07T16:17:32Z

I assumed I wouldn't be able to get this cheese. But the RWC Whole Foods does carry it (not at the moment, however, because of the season), so I'd have to assume Draeger's, Sigona's, and other stores do, too.

If you live in California or close to it and you've never had Bubalus Bubalis buffalo mozzarella, ask your grocer or cheese shop about it. Amazing stuff. Bubalus Bubalis is also the name of the breed of buffalo the cheesemaker had flown over from Italy to start his operation. I'm not sure if I'm spelling it right.

Maybe other cheesemakers or ranchers in America are raising this breed, but I'm not aware of any. The cheese goes down in quality so quickly that I've heard it's not practicable to ship it all over the place.

posted in cheese - 0 replies

blue cheese

2008-03-29T20:59:07Z

Hello all,
I am making some Blue cheese from a recipe from Fankhausers cheese page, which is great by the way. Check it out
biology.clc.uc.edu/fankhaus...eese.html
anyway, my cheese is VERY fuzzy. Not to yummy looking. I am a person who really enjoys a stinky, strong flavored cheese but I don't know if the cheese is supposed to look this way.
Anyone have any experience on such matters? I am very new to cheese making.
Thanks
Amanda

posted in cheese - 0 replies

Name that cheese - Jolanta?

2007-10-22T03:00:48Z

My local Cuban restaurant serves tostones rellenos -- tostones topped with chicken, onions, peppers, and a metric ton of gooey, creamy, wonderful cheese. It's just an appetizer, but it could feed a family of four. It's easily the best dish they prepare.

When I asked what kind of cheese they used, the waitress consulted the chef and said it's jolanda or jolanta. I've done a lot of searching online and queried my gastronome friends, but I've had no luck. Does anyone know what this cheese might be? It was fairly unique in taste & texture, but if pressed I'd describe it as a smoky jack flavor with smooth fresh-mozzarella consistency.

posted in cheese - 2 replies

Bastille Day

2007-07-07T06:50:26Z

Yesterday I ordered a French flag, today I stocked up on seven different French wines, next Friday I'm buying Roquefort, Comte, Raclette, Chevre, and a triple cream Brie. Next Saturday I'm having a Bastille Day party and giving anybody who stops in wine and cheese.
Vive la France!
dave

posted in cheese - 2 replies

Favorite Cheesemonger?

2007-06-22T02:13:23Z

Where do you buy your cheese? My favorite cheese shop is Hirt's in Detroit's Eastern Market. It's an hour+ drive, so I usually shop at Hill's cheese in Lansing, MI.
dave

posted in cheese - 7 replies

Halloumi Cheese ROCKS!!!!!!!!!

2007-06-22T02:07:08Z

Halloumi is a cypriot cheese. It taste much better when fried because it brings out the flavour and it does not melt. I like to cut squares of it and brush both sides with a teeny bit of olive oil. Fry it until it becomes a bit toasty & sprinke some oregano and add some lemon juice to and eat it with pita bread. So good for breakfast.

http://www.halloumicheese.com/

Here are some receipes of how you can eat it.
http://www.halloumicheese.com/recipes.html

posted in cheese - 7 replies

STRAWBERRY CHEESE CAKE

2007-05-26T04:50:55Z

Ingredients:
Cream cheese 100 gms
Cream thick 50 gms
gelatin 1tbsp
Sugar 4 tbsp/ to taste
Strawberries 1 cup
Marie biscuits/ digestive biscuits 8-10
Butter (apprx) 2-4 Tbsps

Method:
1) Grind the biscuits in a mixer. Mix well with butter to form a crust. Put in a small pie dish. Refrigerate.
2)Beat the cream cheese with sugar in a hand mixer. Then add cream. Beat. Then mix gelatin in 1/2 cup warm water. Add to it. Add the strawberries pureed. Mix well. Pour it over the pie crust. Refrigerate for 4-5 hours till set. Serve chilled.

FOR EXOTIC SWEETS N DESSERT RECIPES , LOG ON TO...
http://www.mysweetsguide.com/

posted in cheese - 0 replies

Goosnargh Gold

2007-02-23T14:32:49Z

Anyone tried this lovely double Gloucester? Sharp & tangy with that wonderful British funk (for lack of a better word!) about it. Mmmm....

posted in cheese - 1 reply

Does anyone else out there have psycho dreams when they eat cheese before bed?!

2007-01-25T17:09:48Z

OK, this sounds nuts, but hear me out. Whenever I eat cheese before bed -- which I love to do-- I end up having the most psychotic, vivid, whacked- out on LSD dreams. I'll tell my husband about them when I wake up, and he'll say, "Wow, you should write a screenplay for that one," or "You need to write a book called "Cheese Dreams" -- Chapter One -- Cheddar." Is there something in cheese that can cause this? Does cheese affect anyone else out there this way? Am I destined to live out my life with nightime psychoses? (Sniff, Sniff)

posted in cheese - 16 replies

Nibbles when the ball drops

2007-01-03T21:31:23Z

What you snacking on when the ball drops in Times Square tonight?
My tray will have
Humbolt Fog
Morbier
Mimolette
Appenzeller
English Farmstead cheddar
Dutch aged Gouda
Parmegianno Reggiano
Roquefort
a crab dip
pears
apples
homemade sausage
assorted crackers and bread

I usually have Piper-Heidsieck (sp?) on new years eve, but I've heard great things about sparkling wines made by Larry Mawbry in Northern Michigan, so I'm trying one of his bubblies

posted in cheese - 4 replies

Good Cheese Gone Bad

2006-12-17T06:19:18Z

I have a question about cheese storage. The other day I was at a local farmers' market and sampled some very tasty artisan cheese on a cracker (a French-style soft cow's milk cheese). It was quite expensive, but so delicious I purchased a round. I had to run an errand on the way home so it was in the car for maybe 45 minutes to an hour.

When I got it home and dove into it, I was disappointed to find that it had that distinct, heavy ammonia smell and taste that tells you it's past its prime (what I call the "cat-pee smell" when I'm feeling less diplomatic). It was still edible, but clearly much less fresh than what I had tasted at the market.

My question is, does cheese of this type go bad that fast when unrefrigerated? Or maybe I was sold a less-fresh cut than the samples? It was heavily wrapped, protected in the car, and the weather outside was cool and cloudy, so it wasn't like it was baking in the sun or anything.

posted in cheese - 11 replies

newest cheese discovery... lebneh!

2006-12-09T21:41:43Z

My sister brought me some from Israel. Goat-milk yogurt cheese balls, these were packed in citrus-y olive oil so they could be transported without refrigeration. Delicious spread on flatbread. Yum!

posted in cheese - 7 replies

T-Day fun with cheese

2006-12-06T02:55:21Z

So we're vegetarians (the cheese eating kind). And instead of turkey or fake turkey, I make my special shitake mushroom and sweet potato lasagna with blue cheese cream sauce, which is anticipated for months before the event. Only this year my mom came to visit and she's gluten intolerant. Rice noodles and rice flour, no problem. Blue cheese, though, uses breadcrumbs in their molding process, so mom can't eat it. (I never knew!)

Problem.

So I went to Whole Foods' cheese gods and said, "great and powerful gods of the curd, what is rich and tangy like a blue, but gluten free?"

"behold," they said, "the power of a nice bucheron."

And lo, I took forth 1/2 lb of bucheron and did add it to the cream sauce as I might the blue cheese, and also sprinkled it across the top. And it was good.

REALLY good.

Better than the blue for the lasagna, in fact.

And there was much fighting over the leftovers, which were gone by Monday, amid repeated prayers that I might make this treat more than once a year.
---

I'd never had bucheron before - I usually do chevre or gouda when I'm going goat. Boy was I missing out!

posted in cheese - 2 replies

Cheese School in San Francisco

2006-11-09T07:31:20Z

OMG -- there's a CHEESE SCHOOL in SF!!!

check it out!!

http://cheeseschoolsf.com/

posted in cheese - 0 replies

Purple Moon at XO Bistro in Seattle?

2006-10-17T18:22:51Z

Has anyone heard of a cheese called something like "Purple Moon" (I might have the name slightly off)? I can't even remember if it's goat or cow cheese, but it has large chunks of purpley goodness in it. They serve it occasionally at XO Bistro on 10th Ave in north Capitol Hill in Seattle, but only if you're lucky enough to be there at exactly the right time, apparently (i.e., during their brief happy hour; otherwise they won't serve it to you). They also have a to-die-for Roquefort that I know nothing more about.

posted in cheese - 7 replies

Norweigan caramel-tasting cheese byproduct

2006-08-15T13:45:51Z

A friend brought back a block of a seemingly highly processed cheese byproduct (according to him, but he's French so anything that isn't made in his region is a highly processed cheese byproduct!) from Norway.

The taste and color were caramel, fairly firm, no rind or crust. (Wrapped in plastic as one commonly see cheddar in US supermarkets.) I thought it was amazing, and it was a nice change of pace from what I usually eat. It may have been artificial, but I eat so much "real" cheese in France that I feel I'm allowed to be bad once in a while.

Anyone have any idea what I'm talking about?

posted in cheese - 22 replies

Admin poll

2006-08-13T21:25:35Z

Sorry to interupt the aging of our fine threads, but I have a question to ask of our membership. In the tribes I moderate that I have created, I delete listings pretty frequently with something of an 'iron hand'...if they don't pertain to the topic of the tribe, I nix them. But this tribe was going strong long before I started modding, so I just want a general idea of how the membership feels about off-topic listings.

I plan to delete all commercially motivated listings that are not strictly on-topic, but what about listings like the two that currently are posted, which are off-topic, but 'benevolent' or 'non-profit' in intent? Should I delete listings like those, or leave them be?

I just want an idea of how the Cheese membership feels about listings before I start deleting the latter type of listing. I regularly delete this stuff in tribes I have created, but feel more like a caretaker here, and that i should respect what you all have become used to if you prefer one policy over another.

posted in cheese - 1 reply

Strange Cheese Combos

2006-07-29T23:07:42Z

Is there anything you eat with your cheese that is strange, or that other people might think is strange?

For instance, I like to put Parmesan on almost anything...sweet pickles for example, or Thin Mints (Girl Scout cookies)...

posted in cheese - 6 replies

Intermediate Cheese fan needs help with imports =)

2006-07-24T22:05:44Z

i'm gonna have to try some of these other fancy pants (kidding) cheese's you guys mention on the favorite cheese thread. I suppose I could be classified as an intermediate cheese connosuier(sp?)

As a sharp/aged cheddar fan which inmport would you suggest I start with?

posted in cheese - 10 replies

What do you make of this?

2006-07-16T20:36:27Z

http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=244182
I love blue cheese and blue honey.
Fx

posted in cheese - 8 replies

Cheese in Japan

2006-07-13T07:26:25Z

Here's an interesting tid bit. Has anyone been to Japan and tried their cheese? I just got back from a trip overseas, and I found the cheeses they had there very interesting. I felt like their cheese (and their butter) tasted a lot more like vanilla than the cheese in butter we have in the states. I could never decide if I was a fan of it or not..

Anyway, just thought I'd share. ;)

posted in cheese - 0 replies

River Cafe & Cheese Shop, Santa Cruz, CA

2006-07-11T23:42:51Z

Bay Area folks - If you are ever in the Santa Cruz area check out this place for great food and great cheese.
For slow food folks only - at this locale good things come to those that wait, literally!

http://rivercafecheeseshop.com/rccs.html

posted in cheese - 1 reply

with chocolate?

2006-06-24T06:49:23Z

So we know chocolate and dairy go together, like cream cheese on a brownie. And we know chocolate can go with wine just as good cheese goes with wine. But can good cheese be paired with good chocolate?

posted in cheese - 7 replies

wow! truffled pecorino

2006-06-14T05:19:08Z

I've had the cheap version from Trader Joe's before and was soundly unimpressed. This week I had an opportunity to try real imported pecorino with black truffles. It was one of the most intensely yummy cheeses I've ever had. Not creamy, just pure savory numminess. I will be looking for it again, wow.

posted in cheese - 4 replies

La Vache Qui Rit

2006-06-14T05:15:46Z

"The laughing cow" cheese.

Do any of you like eating these cheese wedges, too?

posted in cheese - 17 replies

Ski Queen Gjetost

2006-06-14T05:10:08Z

Has anyone had this? It is carmelized goat cheese. Oh! Oh! Oh my godddddddesssss! That's good stuff! I'm not sure I should even be telling you this. It is a little too good if ya know what I mean. You can read all about it here:
http://www.cheesesupply.com/product_info.php/products_id/193
I just put a little piece in my mouth and let it melt on my tongue. Heaven!

posted in cheese - 12 replies

Rogue River Blue is back in season

2006-06-01T18:57:20Z

Just bought a huge wedge of this absolutely scrumptious cheese. Blue cheese wrapped in grape leaves and soaked in pear brandy. MMMMM. Anyone else had this stuff?

posted in cheese - 12 replies

New Moderator

2006-06-01T01:04:32Z

This tribe needs a new moderator. I would like to be that moderator. Tribe advocates a somewhat democratic approach, requiring the tribe to reach a consensus on who should be moderator, so please, either vote for me here, or nominate yourself or someone else.

Seeing as the tribe takes pretty good care of itself, my 'platform' would be no radical changes, just making sure that spam attacks are handled and that members' concerns are addressed. I have been an active member of Tribe since 2003, moderating a few other tribes of my own, including one I founded which has recently grown to over 300 members since its inception (* The Short Stories Club * at http://ShortStory.tribe.net ) and another which is fairly dead, but nevertheless a great place to find toasts to propose for various occasions (Art of the Toast at http://ProposeAToast.tribe.net ).

So I have experience at this sort of thing and I am a Tribe veteran who will probably be around longer than this website. Also, I have, on occasion, handed off the moderator's mantle to another when the person was eminently more qualified than myself, so I am not above passing the torch if it is ever desired of the membership or warranted by the circumstances. A tribe I initially founded called Funny Pictures grew to quite a large size, but came under some censorship issues with the new TOU, so I eventually handed it to someone who had no problem handling the more frequent needs of a 'mature-themed' tribe of its sort. I cant see running into a lot of that sort of problem here.

Incidentally, while I don't use it here on Tribe, my nickname in real life was, for years, Cheese. Before you riff on that too hard, it was because of my sense of humor, not my hygiene or anything gross. That and I have always had a bit of a superiority complex, haha, coming off as fancying myself to be 'the Cheese' at times. That probably had a bit to do with the ease with which the nickname stuck as well. You can learn a little more about me by checking out my profile, or my blog (where a couple of the short stories I have published appear) at http://people.tribe.net/ardensdad .

Anyway, there you have it. Someone willing to moderate this tasty, smelly, aging, crumbling, imported & domestic tribe. Please vote!

posted in cheese - 12 replies

Dutch farmers cheese

2006-05-21T19:37:04Z

They call it <boren antique> farmers antique,old cheese with a taste you will never forget,depending on witch sylo they ripening it in(it should be noted that the enviorment around the milk at the time of making cheese will depend on the taste and smell of the cheese)
Ex: if you leave the milk around the smell of cows urine it will take on the taste and smell of it-------yummmy!
Fx

posted in cheese - 0 replies

Windsor Blue from NZ!

2006-04-26T04:14:34Z

I have been addicted to St Agur (a heavenly soft, creamy, salty blue cheese) for a few months now.
When I was in Berkeley last week, I went to The Cheese Board,and they turned me on to something new.
Windsor Blue from New Zealand.
It has a beautiful buttery yellow color,rather than white,veined with blue.
It is silky and creamy in flavor too. I liked the complex flavors from the milk of pasture fed cows. It reminded me of milk and cheese I had in Ireland on vacation once. You can almost taste the grass.
A wonderful blue cheese!!! I found it down here in LA at the Artisan Cheese Gallery as well.
I'm hooked.

posted in cheese - 0 replies

Please forgive me for posting this.

2006-04-26T04:11:24Z

http://cheeseracing.atspace.com/

posted in cheese - 3 replies

Hello!

2006-04-14T21:09:21Z

Hey everyone! When I saw there was a cheese tribe I knew I had to join. My personal favorite so far is Smoked Gouda (mmm), so anyone have any special recipes or ideas for gouda? Thanks. ;)

posted in cheese - 0 replies

Tomme Agour (sheep and goat milk)

2006-04-12T03:57:56Z

Got this at Whole Paycheck for $18.99 per pound. I only bought a couple of ounces so it didn't really set me back.

What a wonderfully balanced cheese. It's got a mild vegetal flavor, no goaty tang either. Just a nice balance. It's quite mild. The paste is firm and smooth.

posted in cheese - 0 replies

How to Pour Hot Cheese...

2006-03-31T13:25:55Z

OK, I know this device exsists but I can't seem to find it on the net. When one melts cheese, oil natrually separates from the cheese. Now there is a type of pitcher that allows you to pour the melted cheese with out getting the oil all over the place. From what I remember the spout is located towards the bottom of the cheese pitcher.

What is this thing actually called? Where can I get one? I tried ebay, but I didn't have any luck.

posted in cheese - 3 replies

Rules on imported cheese

2006-03-14T18:08:55Z

I've a little confused by current federal legislation (hell, who isn't), and am wondering what the rules are regarding the importation of european cheeses made with unpasteurized milk. Some say they're illegal, though I continue to see them on shelves from time to time. Anyone?

posted in cheese - 17 replies

vacherin

2006-03-01T09:45:15Z

i have only two things to say:

1* this is such a beautiful cheese

2* i had this last week (first time in two or three years) at a high-end resto (which shall remain nameless) as part of my dessert course, for which i am extremely grateful

oh, ok, three things: if you like gooey cheese, you really must have this some time (the real french stuff, not the domestic or the canadian (which is a hard cheese))

*:)

posted in cheese - 5 replies

Cowgirl Creamery's Artisan Cheese Shop

2006-02-27T06:06:45Z

(In the Ferry Building Marketplace)

Have any of you been here and would you recommend it? Thanks!

posted in cheese - 4 replies

Quark(Cottage Cheese)

2006-02-26T19:20:30Z

Mixed with a little Horse Radish
http://en.wikipedia.org/wiki/Horseradish
Yummy *****
Enjoy
Fx
; 0 )

posted in cheese - 0 replies

Humboldt Fog!

2006-01-18T23:32:17Z

Oh my! Our friends brought over a huge wedge of this fabulous cheese on Thanksgiving and I have been chipping away at it since. I still have a small chunk left and am savoring every bite. Is anyone else out there as enamored with this fromage as I am? What is that in the center? A layer of ash? I'm in cheese heaven. Mmmmmmmmmmmm!

posted in cheese - 6 replies

I'm eating...

2006-01-02T08:12:45Z

toasted cranberry bread with a schmear of St. Andre. The cheese is melting into the warm toasty bread.... oh baby...

posted in cheese - 18 replies

Cheese pairing

2005-12-22T05:44:04Z

Any suggestions what go well with White Truffle infused honey? Just looking for other peoples opinions and thoughts.

posted in cheese - 14 replies

Christmas Appetizer

2005-12-15T02:14:09Z

Take one small round of real french cream cheese(room temperature please)and cover it with about 1/2 a jar of red bell pepper and ancho chili jam and serve along side a small baguette or stoned wheat crackers or whatever your favorite cracker is. Voila! Fast, easy, festive looking and delicious!

posted in cheese - 1 reply

some cheese-making pointers?

2005-11-15T00:57:53Z

Hi group;
I'm really eager to try making some cheeses on my own, anyone have any good pointers for me? I'm particularly looking for a source for rennet (<- spelling?), and some general precautions for safety that need to be taken for making cheese. Any help greatly appreciated.

posted in cheese - 2 replies

Hey cheese heads how about this

2005-11-12T17:54:05Z

I am going to give you three of my favorite recipes.
Brie baked in coissant dough.
St Agur Blue Cheese smeared on dates.
Bulgariun Kaskkaval or Wendslydale on a thin seasame cracker with hot tea.
Let see what you all got to offer cheese heads!

posted in cheese - 12 replies

Carmel Cheese shop?

2005-10-25T01:16:14Z

Have anyone heard or been to the Carmel cheese shop ? I heard it is very similar to the Cheese Board in Berkeley.
Please send all info. I am looking to check it out this weekend.

posted in cheese - 7 replies

Latest Discovery

2005-10-24T08:29:45Z

What's the latest cheese you've unearthed? Was it interesting? Worth a recommendation?

My newest cheese experience is Swaledale, a mild and moist cheese made in Yorkshire (UK), which I found in my local deli. I bought the cow's milk variety - a lovely soft almost warm texture, not a cheese with a huge taste impact on the first mouthful, but one that could definitely grow on you. As a lover of fairly strong cheese, I'd like give their goat and blue varieties a go.

http://www.swaledalecheese.co.uk/frames.htm

posted in cheese - 25 replies

What is it?

2005-10-24T01:38:32Z

Housemate bought a cheese the other day and has forgotten the name. It is sort of a cross between mozzarella and havarti, heavier than moz, squeaky like havarti, any ideas? I've looked on heaps of cheese sites, none of them seem to have one that fits properly.

posted in cheese - 0 replies

french montbriac

2005-10-24T01:35:47Z

A blue brie cheese with a scary looking rind. But try the rind I did, and found it is the BEST part of the cheese. Post-tasting research has shown that this cheese is covered in ash, thus forming the gray-green rind that looks unedible.

posted in cheese - 1 reply

cheese is the most sensual of all dairy products

2005-10-14T17:58:36Z

dont you agree?

posted in cheese - 4 replies

chocolate cheese

2005-10-01T22:48:26Z

As a child in Michigan 20 plus years ago we used to get chocolate cheese from the university dairy shop. I have not been able to find it since, despite much searching. Has anyone heard of this wonderful pairing of flavors and have an idea of where to find it??

posted in cheese - 7 replies

mold addicts

2005-09-30T23:47:01Z

how does it make you feel to eat so much mold,
mmm my favorite kind of mold though!

posted in cheese - 5 replies

Italian Fontal

2005-09-24T19:53:23Z

We like the stinky cheese, but also the nice creamy Italian cheeses as well. My partner picked up a little piece of Fontal and i've been steadily tearing it apart...

Fontal

Made from pasteurized cows milk, this semi-soft table cheese pays homage to the classic Italian mountain cheese - Fontina Val d'Aosta. Like true Fontina, Fontal offers a nutty flavor and leaves behind a sweet aftertaste. It is a fabulous cheese for melting and a gourmet alternative to Mozzarella when making your own pizza. -- italiancook.ca

posted in cheese - 1 reply

non-cow, sheep, or goat's milk cheeses

2005-09-22T21:50:38Z

Other than Mozzarella di Bufala, are there any other cheeses made from "alternative" milk sources?

posted in cheese - 9 replies

Contest

2005-09-19T08:39:50Z

Look what I found..... If you win, you can make me a dinner with lots of cheese ;)

September, 2005
CONTACT: Lydia J. Voles
Maloney & Fox
212.243.2000
lvoles@maloneyfox.com
FOR IMMEDIATE RELEASE

ILE DE FRANCE GOURMET CHEESE TO AWARD WINNER OF ITS WORST HOLIDAY ENTERTAINING DISASTER CONTEST WITH A “CULINARY MAKEOVER” DURING FOUR-STAR WEEKEND IN NEW YORK CITY
____________________

Forgot to turn the oven on to cook the holiday roast? Didn’t realize you needed to take everything out of the turkey before sticking it in the oven? Only made enough food to feed 8 when 18 showed up? Neglected to put the dog outside, who ended up devouring your entire main course? Ile de France gourmet cheese wants to know your worst holiday cooking/entertaining disaster – the more embarrassing, the better!

The gourmet cheese brand of Brie and goat cheese is sponsoring a contest, asking consumers to submit personal anecdotes about their worst holiday cooking/entertaining disaster. The Grand Prize Winner will be the recipient of Ile de France’s “Culinary Makeover,” from cookbook author and entertaining guru Kathy Gunst during a deluxe weekend for two in New York City in December 2005.

Official Contest Rules and Entry Form can be found on www.cookingdisasters.com, which will link directly to Ile de France’s newly designed and easily navigable Website. Submissions can be made online and must be received by 5PM , EST on October 20, 2005 . Contestants are asked to be creative with their submissions and are encouraged to accompany their entry forms with photographs or electronic video footage. Entry forms can also be submitted by fax at 212.243.5500 or by mail to: “Ile de France’s Culinary Makeover,” c/o Maloney & Fox, 89 Fifth Avenue , 4 th floor, New York , NY , 10003 .

Five Finalists will be initially chosen from all Contest submissions and will be announced on November 1, 2005 . Judging will be conducted by representatives of Ile de France and its advertising and promotional agencies. Following a phone interview with each Finalist, one Grand Prize Winner will be announced by November 15, 2005 . All submissions will be judged equally based on originality, creativity, authenticity and worst-case disaster scenario.

The Grand Prize Winner will receive a deluxe weekend for two in New York City , including:

Round trip airfare and airport transportation (if required)
Two-night hotel stay in a one-bedroom suite at the Surrey Hotel on New York ’s Upper East Side (weekend of December 2 or December 9)
Dinner for two at Café Boulud
Two tickets to a Broadway Show
A classic KitchenAid® Stand Mixer, courtesy of KitchenAid
A “Culinary Makeover” with cookbook author and Ile de France spokesperson Kathy Gunst (to take place in Winner’s hotel suite)
Kathy will evaluate the Winner’s holiday disaster submission and provide him/her with the finer points of easy, elegant holiday entertaining
The four Finalists will each receive a stylish KitchenAid counter top-oven, courtesy of KitchenAid.

The announcement of the Ile de France’s “Culinary Makeover” Contest coincides with the launching of Ile de France’s newly designed and decidedly different Website, www.iledefrancecheese.com. “This comfortable, consumer-friendly Website was designed to offer visitors information that holds their interest and keeps them coming back,” notes Joe Gugliuzza, Co-Creative Director of BrandStreet Advertising, who designed the new Website in conjunction with Emmanuelle Hofer Louis, Director of Marketing for Ile de France.

“Consumers are neither intimidated nor overwhelmed by the Ile de France Website content, and weekend chefs and food aficionados alike will be encouraged to explore new ways to enjoy gourmet cheeses. They’ll also find practical features such as a cheese glossary, recipes, instructional cooking videos featuring Kathy Gunst, FAQ’s, product information, and the Kitchen Assistant, which will provide consumers with recipes based on information provided,” says Hofer Louis.

The authentic and popular brand of gourmet Brie and Goat cheeses, Ile de France is available in supermarket specialty cheese centers and gourmet food shops nationwide.

Founded in 1928 by Alfred Schratter, New Jersey-based Schratter Foods, Inc. is a leading importer of specialty foods, including gourmet cheeses, chocolate and pâté. Its specialty cheese division, ANCO Fine Cheese, offers a wide range of category-management services, including merchandising, marketing and training. Schratter Foods, Inc. is a subsidiary of Bongrain SA, the worldwide leader of specialty cheeses.

posted in cheese - 0 replies

I'm going shopping

2005-09-15T17:11:43Z

Someone tell me what kind of cheese to buy. It's random impulse time.

posted in cheese - 1 reply

Cheese Omlets

2005-09-10T02:37:26Z

Mmm... I just ate a Feta Omlet. It was good, although I think I should have added something to bring out the taste of the cheese.

What's you favotie cheese for an omlet?

posted in cheese - 11 replies

What is your favorite goat cheese?

2005-09-09T23:30:33Z

I love goat cheese. My current favorite is the Cypress Grove Dairy's Purple Haze. It is so good. I also like their goat cheese with black peper.

posted in cheese - 7 replies

Cheese! Swiss Mafia! Super Heroes & Mutant Villains!

2005-08-25T05:05:04Z

On September 1st (through 17th), the Thunderbird Theatre Company's latest original comedy opens (in San Francisco); “Las Vega-Nauts!” Its plot in brief; the Swiss Mafia is attempting to take over Las Vegas with a desire to make it “clean, efficient and orderly.” Naturally the Swiss are confronted with a struggle, in the form of the comic-book like heroes, the Las Vega-Nauts. --The Swiss Mafia, in its evil ways, doesn’t think twice about crushing the Las Vegas comic-book style heroes with a novelty-sized wheel of cheese. [Section of the scene cut and pasted at the end of this e-mail for your amusement]
The amount of cheese references in this comedy may make someone who is lactose-intolerant feel squeamish, but to most audiences, the serving of such a varied cheese course will tickle their funny bones.
This play, written by Jason Harding and Sang S. Kim of the Thunderbird, purposely takes a playful jab at the Swiss heritage of my wife and myself, as well as my obsession with cheese. The result for our audiences is a hilarious juxtaposition of the average American’s notion of the Swiss.
The Thunderbird has been producing locally written original comedies for over seven years, and performing them to sold-out audiences. I believe that your readers would, as I do, enjoy the lighter side of cheese as presented in “Las Vega-Nauts.”

Thunderbird Website:
http://www.thunderbirdtheatre.com

Sincerely,

-Bryce Allemann
Co-founder, Thunderbird Theatre Company
Thunderbird message phone: (415) 289-6766

Note: The Swiss Mafia is derived of villains whose names are of German-speaking pop performers of the 1980’s; Herr Kraftwerk and his twin minions Taco and Falco. The dialog below incorporates Herr Kraftwerk's Swiss-German accent.

KRAFTWERK
Oh that? That is being the end of ride. You will being crushed by a ton of cheese…Swiss cheese of course. Made from the most evil cows in all of Switzerland.

JIMMY completely loses it at this point.

JIMMY
AHHH. I knew it. I knew this was the way I was going to die. My third grade teacher Mrs. Blumberg warned me. She told me to behave or I’d get crushed by a novelty size block of cheese.

KRAFTWERK
Ms. Blumberg being very astute.

JIMMY
Oh my god! Why couldn’t it be American cheese?

KRAFTWERK
American? They don’t even be making it real way…there being no fermentation of bacteria.

JIMMY
Exactly! Cheese is bacteria poo! We’re eating bacteria poo!

posted in cheese - 1 reply

cheese curds

2005-07-10T21:58:05Z

Never had 'em. What's the deal?

posted in cheese - 18 replies

Mozzarella di Bufala

2005-07-06T02:21:27Z

Wow, one of the milky mozzerella cheese I've had, just add some tasty tomatoes, and fresh basil & a dash of salt. DELICIOUS! Yum.

http://www.spesaonline.com/SOL/storefront.asp?fromURL=TP&toURL=product.asp&catalog_name=Assortimento+Milano&category_name=Mozzarelle%20e%20ricotte&product_id=100570

Mozzarella di Bufala Mandara -- You can pick this up from Trader's Joe imported from Italy.

posted in cheese - 4 replies

cambozola fondue

2005-07-06T02:19:53Z

with apple and asian pear slices
and little bits of crunchy toast

yum

posted in cheese - 2 replies

Looking for a Good Seattle Milk Source

2005-06-12T15:55:53Z

I have started to become a little more serious about cheese making and would like to locate a good source of non-homogenized raw or low temp pasteurized cows milk, goats milk and possibly any source for sheep's milk in the future. I know that there aren't any "Grade A" dairies left in the state due to the stupid reactionary state mandated label but if anyone knows of some one around Seattle that will do "incidental" sales that would be great.

posted in cheese - 3 replies

frittata?

2005-06-12T04:26:43Z

I ate a frittata made w/ fontina & asiago cheese -- it was quite yummy!

Can anyone recommend cheese combinations for frittata?

posted in cheese - 4 replies

Whole Foods

2005-06-06T18:01:24Z

Has anyone noticed that Whole Foods pushes cheese, like dealer style? The first taste is free and then my whole paycheck goes to Arina goat cheese gouda and various bleu varieties. Why do I always fall for it? And does this happen to anyone else?

posted in cheese - 16 replies

cheese & sake?!

2005-05-25T15:03:53Z

Can this combination work? Has anyone ever tried it and what would you suggest?

posted in cheese - 20 replies

Maytag?

2005-05-16T03:20:10Z

I'm curious if given the wonderful advent of Point Reyes Blue Cheese and other artisanal blues in the country, does anyone still favor Maytag?

Back in the early 90s I stopped at Maytag in Iowa twice on roadtrips as I was so enamored...but that was then. I recently went to a fine restaurant that boasted using Maytag and I was really surprised.

posted in cheese - 10 replies

Vancouver B.C. cheese?

2005-05-03T01:45:54Z

Going on a one year anniversary trip and I was wondering if anybody on here was familiar with a good cheese shop anywhere in the vicinity? One with oh say raw milk french lovelies?

Jen

posted in cheese - 1 reply

Save the Cheese!

2005-04-23T17:37:21Z

Article on French effort to rescue local cheeses on the brink of extinction

http://story.news.yahoo.com/news?tmpl=story&cid=1548&ncid=1548&e=7&u=/afp/20050408/lf_afp/afplifestylefoodfrance_050408143912

posted in cheese - 4 replies

Addiction

2005-04-18T22:39:57Z

I fear that I am addicted to cheese ...
I eat cheese whenever possible ...
I eat cheese alone ...
I eat cheese to calm down ...
I eat cheese to feel like one of the gang ...
I've even been known to sneak cheese ...

Is cheese addictive ?

DISCUSS !

posted in cheese - 17 replies

cheese tasting

2005-04-11T23:18:28Z

a friend of mine will be turning 25 soon and as we both like cheese i would like to take him to an unpretentious cheese tasting where we can have a little fun with our taste buds and learn something too. i'd like to find some place within half an hour driving time from Oakland, CA.

posted in cheese - 3 replies

is it too late

2005-04-11T23:14:20Z

to find some vacherin?

posted in cheese - 10 replies

Words to live life by

2005-04-11T15:18:56Z

http://www.dairylama.com/

reach a higher plane of cheesey existence.

posted in cheese - 0 replies

Rogue Crater Lake Blue

2005-04-10T00:35:29Z

Does anybody know this cheese? I found it at Whole Foods, a nearly perfect blue cheese -- it was fruity, almost sweet, but with a real blue cheese bite.

I bought some on Friday night, before our blizzard, it was a bit old and very slightly ammoniated, so I cut off a bit, but the rest was so good that I finished it and bought a healthier specimen yesterday.

There isn't too much on the Internet about it, but what there is is favorable. Website is
http://www.roguegoldcheese.com/

posted in cheese - 6 replies

vella cheese

2005-04-05T21:50:33Z

I may check out this place, I heard it's pretty tasty cheese. Has anyone tried their products.

http://www.vellacheese.com/pages/products.html

posted in cheese - 2 replies

sheep's milk

2005-04-05T01:25:17Z

Im eating some pyranees sheep chese. Sheep's milk is the sweetest and creamiest by far...makes the best yogurt.

posted in cheese - 9 replies

Zingermans

2005-04-03T04:55:54Z

So I live in Ann Arbor, MI. It's a college town. I've not lived in Michigan for very long so I didn't know....THAT I LIVE WITHIN A BICYCLE RIDE OF ZINGERMANS!

I had seen a place called Zingermans near Kerrytown in Ann Arbor, and there is always a huge line of people waiting outside. But here in Ann Arbor, it's known as a place to buy sandwiches. I had no idea what was hiding inside.

I findlly ventured in the place to buy one of those famous sandwiches and learned it's the place that is the center of all those Zingermans cookbooks and fabulous loves of bread that I buy at Whole Foods AND they have better cheese than Whole foods, some of which they make at their own creamery. I bought 2 pounds of some 7 year aged gouda. Fabulous!

The purpose of this post, is to let you know that you can order their products by mail, yes cheese and bread and many other wonderful things can be shipped to you, even if you live in the Bay Area or in Miami or wherever.

http://www.zingermans.com/Index.pasp

posted in cheese - 1 reply

Hello?

2005-03-13T18:37:04Z

Is anybody still here?

posted in cheese - 8 replies

Gorgonzola

2005-03-03T21:49:24Z

I am totally obsessed with avocado and gorgonzola on toast right now. I have been eating that for lunch everyday this week. I can't wait for noon tomorrow. YUM!

posted in cheese - 9 replies

Favorite Cheese of the Moment

2005-03-03T18:36:37Z

Have you had the Winchester Super Aged Gouda? It's available from Cowgirl Creamery. It's a hard cheese, but the flavor is so heady, tangy and complex. My wife started selling artisanal cheeses here and of the 10 different cheeses this one was the one that blew me away. I rank it over Humboldt Fog, Mt. Tam, Red Hawk and Pt. Reyes Original Blue.

Of course, I'll change my mind when the next shipment comes in, but check the Gouda out!

posted in cheese - 2 replies

wisconsin cheese?!

2005-03-01T15:50:22Z

What is Wisconsin's local cheese?

My friend gave me this adorable mouse & cheese magnet. She told me it's cheddar but she was on a business trip so she didn't get a chance to find out what cheeses are out there.

Thanks.

posted in cheese - 3 replies

smelly cheeses??

2005-03-01T07:51:23Z

What's your list?

;)

posted in cheese - 28 replies

on your chicken sandwich

2005-01-27T19:44:37Z

do you choose, Jack, cheddar, goat, swiss? I prefer jack, goat or mozzarela on my chicken sandwiches. you?

pretend you all eat meat.

posted in cheese - 13 replies

Why do they ask?

2005-01-26T18:16:59Z

At Subway, they have three colors of cheese, but do they really taste different??

posted in cheese - 2 replies

Pepper Jack

2005-01-19T23:13:19Z

does anybody know what peppers are in pepper jack? I'm thinking about making some type of pepper jack dip but want to use fresh ingredients to see how the flavor changes.

posted in cheese - 4 replies

Classes/courses on learning how to make cheese?

2005-01-18T22:23:30Z

Does anyone know of any cheese making classes/courses in the SF bay area?

posted in cheese - 1 reply

Monty Python's "The Cheese Shop"

2005-01-18T22:17:18Z

i have to admit, i borrowed this from another tribe...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Cheese Shop by Monty Python

(a customer walks in the door)

Customer: Good Morning.

Owner: Good morning, Sir. Welcome to the National Cheese Emporium!

Customer: Ah, thank you, my good man.

Owner: What can I do for you, Sir?

Customer: Well, I was, uh, sitting in the public library on Thurmon Street just now, skimming through Rogue Herrys by Hugh Walpole, and I suddenly came over all peckish.

Owner: Peckish, sir?

Customer: Esuriant.

Owner: Eh?

Customer: 'Ee, ah wor 'ungry-loike!

Owner: Ah, hungry!

Customer: In a nutshell. And I thought to myself, "a little fermented curd will do the trick," so, I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles!

Owner: Come again?

Customer: I want to buy some cheese.

Owner: Oh, I thought you were complaining about the bazouki player!

Customer: Oh, heaven forbid: I am one who delights in all manifestations of the Terpsichorean muse!

Owner: Sorry?

Customer: 'Ooo, Ah lahk a nice tuune, 'yer forced too!

Owner: So he can go on playing, can he?

Customer: Most certainly! Now then, some cheese please, my good man.

Owner: (lustily) Certainly, sir. What would you like?

Customer: Well, eh, how about a little red Leicester.

Owner: I'm, a-fraid we're fresh out of red Leicester, sir.

Customer: Oh, never mind, how are you on Tilsit?

Owner: I'm afraid we never have that at the end of the week, sir, we get it fresh on Monday.

Customer: Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.

Owner: Ah! It's beeeen on order, sir, for two weeks. Was expecting it this morning.

Customer: 'T's Not my lucky day, is it? Aah, Bel Paese?

Owner: Sorry, sir.

Customer: Red Windsor?

Owner: Normally, sir, yes. Today the van broke down.

Customer: Ah. Stilton?

Owner: Sorry.

Customer: Ementhal? Gruyere?

Owner: No.

Customer: Any Norweigan Jarlsburg, per chance.

Owner: No.

Customer: Lipta?

Owner: No.

Customer: Lancashire?

Owner: No.

Customer: White Stilton?

Owner: No.

Customer: Danish Brew?

Owner: No.

Customer: Double Goucester?

Owner: (pause) No.

Customer: Cheshire?

Owner: No.

Customer: Dorset Bluveny?

Owner: No.

Customer: Brie, Roquefort, Pol le Veq, Port Salut, Savoy Aire, Saint Paulin, Carrier de lest, Bres Bleu, Bruson?

Owner: No.

Customer: Camenbert, perhaps?

Owner: Ah! We have Camenbert, yessir.

Customer: (suprised) You do! Excellent.

Owner: Yessir. It's..ah,.....it's a bit runny...

Customer: Oh, I like it runny.

Owner: Well,.. It's very runny, actually, sir.

Customer: No matter. Fetch hither the fromage de la Belle France! Mmmwah!

Owner: I...think it's a bit runnier than you'll like it, sir.

Customer: I don't care how fucking runny it is. Hand it over with all speed.

Owner: Oooooooooohhh........! (pause)

Customer: What now?

Owner: The cat's eaten it.

Customer: (pause) Has he.

Owner: She, sir.

Customer: (pause) Gouda?

Owner: No.

Customer: Edam?

Owner: No.

Customer: Case Ness?

Owner: No.

Customer: Smoked Austrian?

Owner: No.

Customer: Japanese Sage Darby?

Owner: No, sir.

Customer: You...do *have* some cheese, don't you?

Owner: (brightly) Of course, sir. It's a cheese shop, sir. We've got--

Customer: No no... don't tell me. I'm keen to guess.

Owner: Fair enough.

Customer: Uuuuuh, Wensleydale.

Owner: Yes?

Customer: Ah, well, I'll have some of that!

Owner: Oh! I thought you were talking to me, sir. Mister Wensleydale, that's my name.

Customer: (pause) Greek Feta?

Owner: Uh, not as such.

Customer: Uuh, Gorgonzola?

Owner: No.

Customer: Parmesan,

Owner: No.

Customer: Mozarella,

Owner: No.

Customer: Paper Cramer,

Owner: No.

Customer: Danish Bimbo,

Owner: No.

Customer: Czech sheep's milk,

Owner: No.

Customer: Venezuelan Beaver Cheese?

Owner: Not *today*, sir, no.

Customer: (pause) Aah, how about Cheddar?

Owner: Well, we don't get much call for it around here, sir.

Customer: Not much ca-- it's the single most popular cheese in the world!

Owner: Not 'round here, sir.

Customer: (slight pause) and what IS the most popular cheese 'round hyah?

Owner: 'Illchester, sir.

Customer: IS it.

Owner: Oh, yes, it's staggeringly popular in this manor, squire.

Customer: Is it.

Owner: It's our number one best seller, sir!

Customer: I see. Uuh...'Illchester, eh?

Owner: Right, sir.

Customer: All right. Okay. 'Have you got any?' he asked, expecting the answer 'no'.

Owner: I'll have a look, sir........nnnnnnnnnnnnnnnno.

Customer: It's not much of a cheese shop, is it?

Owner: Finest in the district!

Customer: (annoyed) Explain the logic underlying that conclusion, please.

Owner: Well, it's so clean, sir!

Customer: It's certainly uncontaminated by cheese....

Owner: (brightly) You haven't asked me about Limburger, sir.

Customer: Would it be worth it?

Owner: Could be....

Customer: Have you --SHUT THAT BLOODY BAZOUKI OFF!

Owner: Told you sir....

Customer: (slowly) Have you got any Limburger?

Owner: No.

Customer: Figures.Predictable, really I suppose. It was an act of purest optimism to have posed the question in the first place. Tell me:

Owner: Yessir?

Customer: (deliberately) Have you in fact got any cheese here at all.

Owner: Yes, sir.

Customer: Really?

(pause)

Owner: No. Not really, sir.

Customer: You haven't.

Owner: Nosir. Not a scrap. I was deliberately wasting your time, sir.

Customer: Well I'm sorry, but I'm going to have to shoot you.

Owner: Right-Oh, sir.

(The customer takes out a gun and shoots the owner)

Customer: What a *senseless* waste of human life.

posted in cheese - 3 replies

Baked Brie?

2005-01-18T20:22:39Z

Anyone know how to make it? Where can I buy it in SF?

posted in cheese - 12 replies

Haloumi

2005-01-18T04:08:17Z

Greek cheese that you fry. Serve with tapenade, veggie salsa, herbs,

eat it. omg.

posted in cheese - 2 replies

Confession

2005-01-17T17:01:50Z

Melted nacho "cheese" on pretzel nuggets at the movies.

posted in cheese - 13 replies