Thread: I love Cheese

I love all cheese.. recently have gotten into local made cheeses which are using local fruits in them which are very good for breakfast. Also have a very big market that sells over 2000 varieties of cheeses both local and from Mexico so it is taking me a while to work through them.

I know it's nothing special but I'm a big fan of Greek feta.

It reminds me of my days in my moms village and making cheese with my grandmother.

Originally Posted by basil

I know it's nothing special but I'm a big fan of Greek feta.

It reminds me of my days in my moms village and making cheese with my grandmother.

When well made Feta is a super fine cheese.
I have a local market with six or seven imported Feta's.
I plan to try them side by side next week, I might get distracted
by Greek yogurt and some imported sausage.

Blue cheeses are worth sampling too domestic and local
are all moving way up in quality in this area.

But as the weather warms I have a hankering for sharing
a bottle of Chianti with a block of parmigiana and some
small jelly glasses. On the back screened in porch...
Shave off some cheese with a sharp knife or vegetable
peeler and sip a finger or two of wine. Not a lot of
wine, not a lot of cheese but a lot of friends.

For domestic, I like Cave-Aged Cheddar (e.g. Wookey Hole) or Cornish Yarg.

Overall, my favourite is Mont D'Or.

I go to Switzerland fairly often for work, and I stay right over there near a place called Gruyere. I think they make some kind of cheese over there....

Like good beer... try the local (domestic) first.

My favorite cheese is Stilton. That, along with some slices of a Red Delicious apple and a Port wine and I'm in heaven.

When we did a wine tasting following a tour of the Far Niente winery in Napa, they paired their "Dolce" dessert wine with some Humbolt Fog... amazing combination!

If you love blue, roquefort, etc. try this. Take a chunk of feta and wrap it up with a small piece of any blue type cheese and put it in the fridge and leave it alone for a couple of weeks. The mold will grow through the feta and make a tasty but low-fat blue cheese. Fun and easy!

Originally Posted by Ogershok

If you love blue, roquefort, etc. try this. Take a chunk of feta and wrap it up with a small piece of any blue type cheese and put it in the fridge and leave it alone for a couple of weeks. The mold will grow through the feta and make a tasty but low-fat blue cheese. Fun and easy!

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