Bryn Mawr;682576 wrote: I'm a daemon for the smelly stuff - Stilton, Rochefort, Gorgonzola, Camembert etc. but in a sandwich I prefer a good farmhouse Double Gloucester or Red Leicester. As part of a Ploughman's I'd have a Wensleydale or Cheshire.
When we were in Spain last year I found some excellent hard cheeses but it was a case of Queso por favour and point to get the right one. Not surprisingly I've not found a source in England yet
Brie is well worth trying, preferably ripe, as is Blue Brie for a slightly different flavour.
I have heard of some of those cheeses, Bryn and have had Roquefort but only in salad dressing. Are the cheeses you'd put on your sandwiches a type of cheddar perhaps? Or just their own kinds of cheeses?
You all seem to like Brie, so I will pick some up next time I'm at the store and try it.
pinkchick;682738 wrote: I love cheese! Brie is gorgeous on a plain bagle with honey drizzled over the top.
Honey on cheese?! I definitely must try that!
Sounds disgusting but it is yummy:)
Mexican cheese is also very good:D
I almost bought some Asiago yesterday. I think that's the only Mexican cheese my store sells.
Lon;682785 wrote: Well, we share a love of cheeses. I love a really sharp Cheddar like Black Diamond, the sharper the better. Blue Vein cheese is great with some small crackers and white wine. String cheeses with beer (goat milk). My problem? I have never tried a cheese that I didn't like. I just like some better than others.
Lon, we probably have more in common than just love for cheese.
Why don't we start just afresh and see? What do you say??
I too love sharp, sharp cheddar. The only string cheese I've had is mozzarella string cheese.
I will keep my eyes out for these other cheeses. I'll let you know how the Kasseri cheese is. Will try some tonight.
I've been considering joining a cheese-of-the-month club.
