Leto

Everybody loves their cheeses, but I have to say the local Ontario Cheddars are amongst the best in the world.


That being said, a wheel of Oka from, where else but the Trappist Oka, in Quebec is good for snacking, and to use as a substitute for Raclette fondues. ( http://en.wikipedia.org/wiki/Oka_cheese )

I myself love the mild cheeses such as brie & havarti but also love the blues. I believe that if a burger doesn't have sharp cheddar or a slice of Stilton on it, it is not complete. But my al time favourite blue is Cheshire Blue. Hard to find, but well worth the search. ( http://en.wikipedia.org/wiki/Cheshire_cheese ) The blue variety adds the famous veins.


Vive le frommage!


EDIT:

PS, if you are ever in a bind for a quick snack, a small lunch on the run, take an english muffin, put a dab of mayo, and a slice of sharp cheddar (add some pepper to taste) and put together like a sandwich. Put in microwave for about 20 secs to melt the cheese. Presto, 60 second cheese melt, that will keep you going for a while.

doodlebird

and i find your intolerance offensive.

i have no less than 7 different kinds of cheese in my fridge now. a nice mushroom double cream brie (crackers) was what i had before dinner. i've got a local chevre (on toast) in mind for breakfast.

but as for recipes... i really don't use it that often in recipes. i just eat as God intended when he made Cheese trees. wait a minute....

seriously. i'm with the others about the high end cheese shop. find one and let them school you. and then don't mess with the cheese. on bread or crackers if you must.

but i'm spoiled in this dept. - i live less than 1 mile from whole foods world head quarters. the cheese people there are knowledgeable. i recently had a sharp cheddar with a blue vein in it. was it a shropshire blue? hmm... can't remember exactly. but it came on recommendation from them a while back.

__________________
xoxo
doodle

snowy

I am really disappointed. I bought these mini-cheeses from President the other day called Wee Bries. I like President's regular brie. But these Wee Bries are mixed with cheddar to give it a better consistency, and overall the consistency is one of Velveeta. Brie-flavored Velveeta. It's not pleasant. Part of what makes brie so wonderful is its texture, and these little Wee Bries don't do it justice.

Avoid the Wee Bries. Stick to regular wedges of brie. My lesson has been learned.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

mtsgsd

This is a popular appetizer I found on a recipe site, but without one important addition: Add some cranberry sauce to the filling and try it that way. I thinki I could eat enough in one sitting to put me in the hospital.

ring

goat cheese sprinkled on sardines (olive oil soaked)
on top of a thin slice of black forest bread.

heat optional.

ring

sour cream works too, it's a cheese wannabe.