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Old 09-16-2006, 03:09 PM   #1
PeterArnel
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Default Cheese

Ok we have done wine - what sort of cheese do people like
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Old 09-16-2006, 08:41 PM   #2
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There's an Italian one available here called Parrano and the description of it says it's like a combo of reggiano and a creamy gouda.

A local specialty is buttermilk-yogurt cheese, which is extremely creamy.

I've also had some lovely aged goudas.

   
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Old 09-16-2006, 09:22 PM   #3
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I love all of the cheeses similar to Parrano. There's another one beginnig with a 'P' which I can't think of at the moment, and the Dutch cheese, Old Amsterdam (which is the first of these I discovered and probably still my favorite).

   
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Old 09-17-2006, 08:58 AM   #4
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Ok we have done wine - what sort of cheese do people like
I like most cheeses (except ones with blue veining).
  • For grating, we may have chunks of any of these: grana padana, good parmigiano, pecorino, or old Gouda.
    :
  • For nibbling and/or cooking, compté or other gruyére-like cheese, fontina (for pizzas, mostly), manchego. And always some sharp American cheddar.
    :
  • We like soft cheeses when we are in Europe, but we cannot import the raw-milk cheeses without pasteurizing (i.e., ruining) them, so if we eat soft cheeses, they are usually from Vermont or elsewhere in the U.S.
We find that if we avoid touching the surface of firm cheeses and vacuum-pack them, we can hold them for many weeks, Otherwise, we find icky specimens in the fridge and have to throw them out.

   
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Old 09-17-2006, 11:08 AM   #5
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I haven't tried a whole lot of cheeses but some of my favorites are from when I studied in France - gruyère and roquefort.
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Old 09-17-2006, 11:22 AM   #6
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We find that if we avoid touching the surface of firm cheeses and vacuum-pack them, we can hold them for many weeks, Otherwise, we find icky specimens in the fridge and have to throw them out.
Our Food Saver vacuum packer has greatly extended the life of our hard cheeses! I don't believe I've had to throw out any sharp cheddar since we got it. (There is always sharp cheddar in our fridge. I even keep some emergency cheddar in the freezer; once it's been frozen it's really only good for grating or crumbling but sometimes that's exactly what we need it for. )

   
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Old 09-17-2006, 11:43 AM   #7
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I haven't tried a whole lot of cheeses but some of my favorites are from when I studied in France - gruyère and roquefort.
Oh, yeah — French Gruyère is fabulous. We always have some of that around — great after dinner with a pear. Indispensable for making scalloped potatoes. Nice for a quick nibble when there’s no time for lunch. Endless uses, really.

Lucky you, to have been a student in France.

   
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Old 09-17-2006, 11:45 AM   #8
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Our Food Saver vacuum packer has greatly extended the life of our hard cheeses! I don't believe I've had to throw out any sharp cheddar since we got it.
My problem is to remember to use it.

In fact, I have a couple of good cheddars now that need to be vac’d.

I got the idea of vacuum-packing cheese when I ordered some from iGourmet.com, and it all comes that way.

   
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Old 09-17-2006, 12:04 PM   #9
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Yeah what's lucky is that I'm not living on the street 6 years later due to the insane cost that I paid. :lol:
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Old 09-17-2006, 12:13 PM   #10
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Yeah what's lucky is that I'm not living on the street 6 years later due to the insane cost that I paid. :lol:
Oh, dear.

Well, with luck you can still afford to buy some good Gruyère once in a while.

   
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