Favourite cheese?

[Wu Wei]

Jarlsberg

 

[Stonetree]

Maybe @revolnigest will get a taste for
sea cucumber. Who knows you may enjoy
Icelandic fermented sheeps head to go w
fermented milk, ifn you go there.

My slight experience w dairy made it very
clear I'm lactose intolerant.

Plus cheese smells bad.

Are you being defensive just because I mentioned tastes change often with age? I am also lactose intolerant, I use a lactase supplement to eat cheese and ice cream....Not all cheese smells bad....You must eat cheese!

 

[JustGeorge]

Are you being defensive just because I mentioned tastes change often with age? I am also lactose intolerant, I use a lactase supplement to eat cheese and ice cream....Not all cheese smells bad....You must eat cheese!

I have a cousin who took that when we were kids. However, it didn't work anymore once she reached adulthood.

 

[Audie]

Are you being defensive just because I mentioned tastes change often with age? I am also lactose intolerant, I use a lactase supplement to eat cheese and ice cream....Not all cheese smells bad....You must eat cheese!

Defensive? Nah. Just banter.

And I wouldn't eat cheese even I was dead.

So there.

 

[Stonetree]

I have a cousin who took that when we were kids. However, it didn't work anymore once she reached adulthood.

Defensive? Nah. Just banter.

And I wouldn't eat cheese even I was dead.

So there.

Okay then.......

 

[Stonetree]

I have a cousin who took that when we were kids. However, it didn't work anymore once she reached adulthood.

I always know I can count on you...

 

[Koldo]

So this might be a bit random lol
But recently I’ve been exploring some cheese options. The Bega (a popular brand here) cheddar was getting boring.
I’m interested in your favourite types of cheese and favoured ways to eat them.
Swiss, I dunno Italian? Whatever. Have them on crackers or in a burrito or anything you like

Like I’m currently really into Gouda and Monterey Jack for a good grilled cheese sandwich.
My Aunty in New Zealand introduced me to Havarti on biscuits/crackers. Ours isn’t as good as theirs, unfortunately but it’s still a current fave.
Double Brie for a soft melty cheesy cheese has been another recent fave.

What about you guys?

Overall, I would say Provolone.

 

[Wu Wei]

I'm also rather fond of

 

[crossfire]

I'm surprised no one has mentioned asagio.

 

[Subduction Zone]

Defensive? Nah. Just banter.

And I wouldn't eat cheese even I was dead.

So there.

Some cheeses have very low amounts of lactose. The bad news is that the cheeses with the lowest amounts of lactose are also the oldest. And they tend to have the strongest flavor. If I ever see five year old Gouda again I am buying it!

 

[McBell]

Depends entirely upon what I am eating it with.

However, I do like to sit down with a sliced roll of Colby

 

[exchemist]

Some cheeses have very low amounts of lactose. The bad news is that the cheeses with the lowest amounts of lactose are also the oldest. And they tend to have the strongest flavor. If I ever see five year old Gouda again I am buying it!

Then you might like Oud Amsterdam.

 

[John53]

Jarlsberg then brie but any kind of cheese will do except for feta. Feta is a disgrace to cheese.

 

[exchemist]

Jarlsberg then brie but any kind of cheese will do except for feta. Feta is a disgrace to cheese.

But feta is really an ingredient, for Mediterranean style dishes. I sometimes grill obliquely sliced courgettes, let them cool and and toss them with garlic, lemon and olive oil dressing, with feta and black olives. Very good to accompany sardines on toast, actually.

 

[John53]

But feta is really an ingredient, for Mediterranean style dishes. I sometimes grill obliquely sliced courgettes, let them cool and and toss them with garlic, lemon and olive oil dressing, with feta and black olives. Very good to accompany sardines on toast, actually.

I don't like the texture of it and it's tasteless to me

 

[exchemist]

I'm surprised no one has mentioned asagio.

Confess I had to look this up. The only Italian cheeses I'm familiar with are Gorgonzola, Parmesan, Pecorino (as a sort of poor man's Parmesan) and Taleggio.

I see Asagio is a hardish cow's milk cheese, in the "Alpine" style. My first reaction was it might be a bit like Gruyère, Comté or perhaps Abondance (which for some reason always makes me think of a French dairymaid with an ample bust), but I see from Wiki it is rather different. I'll have to ask the local cheese shop about it.

 

[exchemist]

I don't like the texture of it and it's tasteless to me

You need to get authentic Greek feta. There is a kind of ghastly tasteless version made in Denmark, which they are no longer allowed to call feta under EU regulations, and which I avoid like the plague. But you are in Oz, where EU appelation rules won't apply, so God knows where your "feta" comes from.

Now, the stuff I really do find tasteless is that Greek cheese that people barbecue, Halloumi. I refer to that as "diesel cheese" as, almost every time I've been given it, the firelighters used to light the barbecue give it a faint taste of diesel fuel, the smell of which I know well from my time working on an oil refinery. Not my favourite.

 

[SalixIncendium]

I don't like the texture of it and it's tasteless to me

I'd suggest trying it with some Kalamata olives. I love the two flavors together.

 

[ChristineM]

This morning we went to sarlat market and noticed smoked compte on a cheese stall

I do like compte and i absolutely adore smoked cheese but I've never seen smoked compte before.

Yes i bought some and had slices on fresh crusty bread for lunch.

I'm happy...

 

[crossfire]

Confess I had to look this up. The only Italian cheeses I'm familiar with are Gorgonzola, Parmesan, Pecorino (as a sort of poor man's Parmesan) and Taleggio.

I see Asagio is a hardish cow's milk cheese, in the "Alpine" style. My first reaction was it might be a bit like Gruyère, Comté or perhaps Abondance (which for some reason always makes me think of a French dairymaid with an ample bust), but I see from Wiki it is rather different. I'll have to ask the local cheese shop about it.

Yeah, it's a hard cheese. It has a nutty flavor that is great when you would use parmesan.