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Memento posted:I wanna find something with those Robusto gouda, Seaside cheddar. Both available at your local Whole Foods Sandwich Anarchist fucked around with this message at 05:44 on Jan 17, 2022 |
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Jan 17, 2022 05:41
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Zipperelli. posted:What are some realistic things to do with my leftover cheese rinds? I always have some leftover from either parm or gouda and never know what to do with them, and throwing them away always feels wasteful Gouda rinds are just wax, throw em out. Parm rinds can be thrown into your pot with pasta to add some body and cheesiness to the noodz, or used to create a parm stock for use in other recipes.
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Jan 17, 2022 05:43
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Parm rinds are always nice in a veg stock. Plus they turn all soft and weird and it’s funny to gross out your SO with it.
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Jan 17, 2022 06:07
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Can you speak at all to any of the training or certifications required to become a cheesemonger in the United States?
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Jan 17, 2022 06:14
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Pillow Armadillo posted:Can you speak at all to any of the training or certifications required to become a cheesemonger in the United States? The term "cheesemonger" means someone who sells cheese. I got into it with no experience in the field. They wanted someone with food safety and ordering experience.
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Jan 17, 2022 06:17
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What's the best mass produced cheddar? I would imagine they're all similar, but then someone turned me on to Kerrygold butter and it's just noticeably better butter to meMemento posted:Could you use a really dried out parmesan in making stock? there's apparently a number of uses https://www.eataly.com/us_en/magazine/how-to/leftover-parmesan-rind/
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Jan 17, 2022 06:43
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Jaxyon posted:What's the best mass produced cheddar? I would imagine they're all similar, but then someone turned me on to Kerrygold butter and it's just noticeably better butter to me What do you mean by "best"? Personally, I am partial to Barber's 1833, but it's all subjective.
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Jan 17, 2022 06:49
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AITA for just eating the rind? Who doesn’t eat all of the perfectly good cheese they bought? Not eating all of it is like, alien to me. I’m having a real “people who fold vs people who scrunch” TP moment here.
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Jan 17, 2022 06:58
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Riven posted:AITA for just eating the rind? Who doesn’t eat all of the perfectly good cheese they bought? Not eating all of it is like, alien to me. I’m having a real “people who fold vs people who scrunch” TP moment here. Some rinds aren't edible, and there is a lot of uncertainty lack of knowledge out there
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Jan 17, 2022 07:01
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People treat me like a monster for eating the rinds of brie exclusively. "Uh, go ahead, we want the creamy dull poo poo in the middle, it's all yours" The fools don't appreciate the acidity and mustiness of the brie rinds Especially with raspberry or strawberry jam
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Jan 17, 2022 07:08
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Missing Name posted:People treat me like a monster for eating the rinds of brie exclusively. You're eating half the cheese and being smug about it. Eat the rind with the paste, like it's intended.
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Jan 17, 2022 07:14
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Sandwich Anarchist posted:What do you mean by "best"? Personally, I am partial to Barber's 1833, but it's all subjective. Well yeah, what you like. I don't expect there to be an objective best cheese, I'm just trying to find new cheeses to try.
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Jan 17, 2022 07:22
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 Gouda pronunciation guide And if you don't have the Dutch g down, this is a perfectly acceptable alternative. either way y'all are saying it wrong
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Jan 17, 2022 08:46
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I like cheese but acquired an allergy to it. Maybe this is the wrong place to ask, but has anyone tried an expensive artisinal dairy free cheeses? I have found places that produce them but none I could actually buy and it's unclear if they'd be good anyway. Grocery store vegan cheeses replicate cheap processed stuff quite well but I miss the good stuff.
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Jan 17, 2022 08:56
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Jaxyon posted:What's the best mass produced cheddar? I would imagine they're all similar, but then someone turned me on to Kerrygold butter and it's just noticeably better butter to me I take it you've tried Kerrygold's cheddars? Carbon dioxide posted:
lol, gently caress that
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Jan 17, 2022 08:57
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Jaxyon posted:What's the best mass produced cheddar? I would imagine they're all similar, but then someone turned me on to Kerrygold butter and it's just noticeably better butter to me Godminster is nice imo. It's very salty though, not a bulk cheddar. Don't get the heart shaped blocks they're just annoying to cut. I've been eating a lot of soft cheese for breakfast recently, with some toast and jams, here are my breakfast cheeses ranked: - Taleggio. Great flavour and gets your day off to a fun start. Be careful not to touch the rind it absolutely stinks (it's good to eat though). Not something I want everyday of the week though - St Albray. Mass produced soft cheese, which has just a bit more flavour than its competitors, winning it the second spot. - Soft brebis/cow "mixte" cheeses. These are saltier and less creamy than the other breakfast options, but are a nice way to mix things up. Benefit from a stronger jam, cherry is the traditional option but I also enjoy fig. - Caprice des dieux. Soft and comforting. If I'm not careful I'll eat a whole bar of this in one sitting. - Brie. OK. Neither particularly interesting not particularly moreish. Is better with hard crunchy wafers than toast - Camembert. I want to like it but it always tastes like broccoli to me which isn't my aim for breakfast
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Jan 17, 2022 08:58
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Carbon dioxide posted:
I mentioned once to my professor (a grad student), when taking a physics class, that I had been watching Walter Lewin's MIT physics lectures and that Lewin spent several minutes at the start of one lecture saying Huygens' name properly before switching to an English pronunciation to spare his audience. Response: "  My grad advisor is Dutch ..."
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Jan 17, 2022 09:59
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Excellent - a cheese thread. Thank you, Sandwich Anarchist, for making it.  Back in the mid-90s, my brother and I were cheesemongers - we were hired to run the Paxton & Whitfield branch in Stratford-upon-Avon, UK, (which, when I see it typed out, feels like the most British thing I'm going to say this week.) We had over 150 different cheeses in stock, including three different bries, three different cheddars, and all manner of interesting French cheeses imported by Hennart. We also sold hams and salamis, and fresh French bread. Happy days. I developed some very expensive tastes there. Here the link to the Hennart site - http://www.hennart-fr.com/EN/our-cheeses - there's some propper cheese porn there. Because it was a posh shop in a posh town, we really did have some eccentric customers. It was great fun, and I loved my job. No-one's mentioned Vignotte yet - so soft and delicate and creamy, and so good on fresh bread. quote:Vignotte is a triple crème cow’s milk cheese produced in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mould while the inside is ivory white in colour. 
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Jan 17, 2022 10:39
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so i live in Tokyo, fairly close to an area known for having the largest population of French ppl in Tokyo and this cheese shop, which i suppose is one of the better ones in Tokyo. i know little to nothing about cheeses and i'm willing to try absolutely anything. any of you cheese knowers feel like glancing at their web page and pointing out anything that looks interesting? it's mostly in japanese, but maybe google translate has gotten better or something, iunno. https://alpage.co.jp/www/season/
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Jan 17, 2022 10:44
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They have some interesting bits there. Beaufort, the fourth one down, is a lovely hard cheese, as are the tommes, top of the first list. I don't recognise half the seasonal ones, sorry - try them all and report back. (that Langres will probably be pretty pungent!)
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Jan 17, 2022 10:48
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Teach posted:try them all and report back 
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Jan 17, 2022 10:57
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given the prices, try them all is kinda off the table. also that page is just seasonal stuff, they have way more.
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Jan 17, 2022 11:03
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I was mostly joking, but not completely. Would they make you up a sample plate? A bite or two of a bunch of their most popular ones? Cheese is a really broad church, you'll find something you like if you try enough of them. I've been really enjoying soft blue cheese recently, nothing noteworthy that actually has a name beyond "soft blue cheese", except for the Roaring 40s Blue from the King Island Dairy, a semi-soft wax-rind blue cheese.
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Jan 17, 2022 11:10
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Memento posted:Would they make you up a sample plate? A bite or two of a bunch of their most popular ones? that is a fantastic idea, i will go ask
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Jan 17, 2022 11:21
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Stringent posted:so i live in Tokyo, fairly close to an area known for having the largest population of French ppl in Tokyo and this cheese shop, which i suppose is one of the better ones in Tokyo. The sample plate idea is the best idea. Of the ones listed I'd definitely try out their Abondance though, it's a easy to enjoy cheese which still manages to be interesting.
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Jan 17, 2022 12:06
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Teach posted:
I really want to try that now, 75% is quite something.
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Jan 17, 2022 12:08
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I need to get some tasty goat cheese and crackers. Been too long since I had a snack like that... Anyways I know I posted this to your old Restaurantmonger thread but since this is a CHEESE thread I feel an IBM CHEESE slicing machine restoration is appropriate: https://www.youtube.com/watch?v=z8VhNF_0I5c The explanation on how this really cool machine works starts a little after 42 minutes in.
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Jan 17, 2022 13:00
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Seth Pecksniff posted:Also English cheddar and American cheddar are wildly different in flavor and I gotta say I really prefer the sharp English taste to the American version Oh we have mild cheddar over here in  too, it's just not generally the type that's going to get exported since you lot can do that perfectly well yourselves  Conversely there are some very well matured non-mass-market American cheddars these days.
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Jan 17, 2022 15:14
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This may be a bit parochial, but I know it's distributed at least across Canada: if you want an excellent cheddar (it had a royal warrant of some sort) and also something full of cheese crystals, the 4-yr Perron is excellent. It's a pleasure dropping in at the Perron store in Saint-Prime and picking up hours-old cheese. Love that squeak. https://fromagerieperron.com/distribution/cheddar-perron-4-ans/
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Jan 17, 2022 15:19
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We got a block of Tillamook 10 Year cheddar that was absolutely incredible. Best cheddar I've ever had by a mile.
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Jan 17, 2022 15:32
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Sandwich Anarchist posted:We got a block of Tillamook 10 Year cheddar that was absolutely incredible. Best cheddar I've ever had by a mile. Oh hey a Tillamook shout out. When I moved to Oregon I went to their factory and they do make some tasty cheeses (and ice cream, too). My recent cheese story is when I was visiting my sister & her husband over in the DC area for Christmas, and while shopping around for stuff in their local Asian grocery store to make shakshouka I came across some Syrian cheese. I figured by it's looks that it would be kinda between mozzarella & feta, and it was! It had a little more bite than feta(?) but it went well with the shakshouka (and over regular crackers too). Scarodactyl posted:I like cheese but acquired an allergy to it. Maybe this is the wrong place to ask, but has anyone tried an expensive artisinal dairy free cheeses? I have found places that produce them but none I could actually buy and it's unclear if they'd be good anyway. Grocery store vegan cheeses replicate cheap processed stuff quite well but I miss the good stuff. I saw some recipes on some DIY vegan cheeses over in the GWS Vegan Thread. Maybe worth a shot?
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Jan 17, 2022 16:06
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https://www.youtube.com/watch?v=Hz1JWzyvv8A
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Jan 17, 2022 17:17
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Seconding Tillamook cheeses & ice cream. Fabulous!
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Jan 17, 2022 18:03
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I'm trying to remember what was the last cheese I really liked. I think Midnight Moon.
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Jan 17, 2022 18:13
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chitoryu12 posted:I'm trying to remember what was the last cheese I really liked. I think Midnight Moon. Midnight Moon is one of those "everyone loves this" cheeses. Really, everything Cypress Grove makes tends to be excellent.
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Jan 17, 2022 18:18
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What are some good dry and funky cheeses like really old manchego that we can get in FL?
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Jan 17, 2022 22:57
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Sandwich Anarchist posted:I get in 5 pound wheels with thick colored wax that we cut into wedges and plastic wrap. Long before Wallace & Gromit I became fascinated with Wensleydale by its mention by James Herriot, as being a thing people in Yorkshire ate with "cake", a combination that baffled him until he tried it. I've to this day never had what I imagine was the Wensleydale he was talking about (this would have been back in the 30s, and nobody talked about cheese with fruit or berries in it) or the kind of "cake" he meant, and it's always been a weird mystery lurking about in my brain. What taste experience could he have been describing? It sure sounded good. Anyway chalk up another tally mark here for someone who visits the Tillamook factory every time he has occasion to be on the Oregon coast. They just renovated it a few years ago!
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Jan 18, 2022 02:41
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The other day I found a smoked goat cheese wrapped in a maple leaf at our local upscale market. It was really tasty, I normally think of cheddar or Gouda as a smoked cheese, not goat cheese.
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Jan 18, 2022 02:58
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Jet Jaguar posted:The other day I found a smoked goat cheese wrapped in a maple leaf at our local upscale market. It was really tasty, I normally think of cheddar or Gouda as a smoked cheese, not goat cheese. Smokin' Goat is another smoked goat cheese from Spain, and is pretty good! I had three people today ask me for Armenian string cheese, which of you was it?
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Jan 18, 2022 03:14
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Sandwich Anarchist posted:Smokin' Goat is another smoked goat cheese from Spain, and is pretty good! Me, i asked.
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Jan 18, 2022 03:14
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