Re: Favorite Cheese

Ouch! That's a pretty bad selection, and one that doesn't mean much to non-USians. Missing is any cheese that actually deserves the name: Roquefort, moldy and salted, Pecorino, so good with Rucola and Bresaola, Camembert (not the kind you bake), Munster, the real one, extra-stinky...

So ys, definitely other, it should even be others.

Comment on Re: Favorite Cheese

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Re: Re: Favorite Cheese by belg4mit (Prior) on Feb 16, 2003 at 00:13 UTC
Limburger and Gouda aren't exactly popular in the US. Feta only slightly more so I'd say. `-- I'm not belgian but I play one on TV.`	[reply]
Re: Re: Favorite Cheese by allolex (Curate) on Feb 16, 2003 at 11:20 UTC
Yes, I'd have to second this one. A nice Pecorino siciliano with peppercorns in it, or a nice raw milk Camembert (moulé à la louche) would really hit the spot. But a nice aged, artisanal Gouda with some good bread will have to do. I'm such a cheese snob, but I'm not at all ashamed. -- Allolex http://allolex.freeshell.org	[reply]
Re: Re: Favorite Cheese by tremere (Acolyte) on Feb 17, 2003 at 23:14 UTC
What about gjetost? Not a very though selection of cheeses... Maybe there should be a 'Favorite Other Cheese' vote.	[reply]
Re: Re: Re: Favorite Cheese by herveus (Prior) on Feb 19, 2003 at 13:53 UTC
Howdy! One can argue that gjetost (literally, "goat cheese") is not truly cheese. It is just milk that has been condensed down to sludge. Really stiff sludge. Yummy sludge. Anyhow, I've lately become very fond of Manchego, which is showing up in the warehouse stores now. Spanish sheep's milk cheese, aged. Very yummy with guava paste. yours, Michael	[reply]