We got lots of types of cheeses here in USA. Including the gross blue moldy blue cheeses and that other one that I forgot the name of that smells that rotten socks.
My fav's are Gruyère, Bree, and Cheddar. But Gruyère is best served in food like Yukon Gold Pizza.
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FD Spark
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12-18-2007 07:29
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bilbo99 Emu
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12-18-2007 07:32
lol Actually your wine reminds me of desert wine maybe you serve it with New York Cheese Cake something Chocolate and rich. but I know nothing about wine...most really taste awful if I drank....so ignore me my pallete is not very refined. Wine taste gross and bitter to me especially the red wines, and whites taste like if you were sucking liquid cotton balls. Only wine to me that I have tasted that like was really sweet was called a Wine Cooler. There sort of like the Koolaid's of wine.  _____________________
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Sandy Carver
I'm a bloke!
Join date: 7 Nov 2007
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12-18-2007 07:33
Has anybody ever had Saint Agur?
It is the nicest cheese EVER and I'd never heard of it until relatively recently. Its like a spreadable, stilton type, smelly, blue veiny type thing. Actually, I've just gone off it. _____________________
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FD Spark
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12-18-2007 07:36
Cheese Cake can be chocolate and it has some type of cheese in it....cream cheese.
And Merlot is usually bitter, so are sometimes raspberries in the wine unless its a wine cooler...one would think the bitter wine needs something to chase away the bitterness. It was 25 post I thought before chocolate was mentioned...hungry now. I am going to eat some American processed cheese _____________________
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bilbo99 Emu
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12-18-2007 07:36
and that other one that I forgot the name of that smells that rotten socks.  _____________________
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Broccoli Curry
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12-18-2007 07:41
I rather liked the Tillamook "sharp cheddar" (strong, for us Brits) when I was over in Oregon a few years ago.
Broccoli _____________________
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FD Spark
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12-18-2007 07:41
I was always delighted as a child with the name Gorgonzola but mebbe thankfully always remained ignorant of what it tastes or smells like Oh that what it was I didn't want to butcher the name of the cheese couldn't remember... blue cheese stinks like something going bad last time I came close to some. Gorgonzola would be cute name though but I don't know if I want it because it would be saying I also smell funny. Sharp Cheddar too strong for me and I am American but its good in cheese sauce on Broccoli.  _____________________
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Sally Silvera
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12-18-2007 07:47
Has anybody ever had Saint Agur? Ooooh yes! Love that stuff! Who´s passing out the chocolates? Can I have some pretty please? I is hungry now......  _____________________
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Broccoli Curry
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12-18-2007 07:53
Sharp Cheddar too strong for me and I am American but its good in cheese sauce on Broccoli. That sounds incredibly kinky... Broccoli _____________________
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Brenda Connolly
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12-18-2007 07:54
If Tod's in the States, which I suspect he is (raspberry Merlot?!!), he won't be able to get most of these cheeses. The FDA doesn't like non-pasteurised cheeses either, even though European studies have shown that pasteurised cheeses are actually more dangerous. So we need someone who's in touch with the US cheese scene. Dean & DeLuca in New York. _____________________
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FD Spark
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12-18-2007 08:03
If you really want non-pasteurized dairy you can find it in USA the issue is it usually not for sell on open market and those who sell it you often hear how they sold non-pasteurized dairy products and some Child got very ill,etc.
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Chas Connolly
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12-18-2007 08:06
Since the scriptwriters have been out on strike, the US Cheese Scene has dried up a bit That was pretty darn cheesy _____________________
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Sandy Carver
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12-18-2007 08:08
Cleopatra was taking her bath in ass's milk.
"Would you like it pastuerized?" asked her maid "No thanks, just up to my t*ts will do" I'll er ........ I'll see you later then guys <cough> _____________________
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Chas Connolly
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12-18-2007 08:15
Whole Foods--they are all over the US, and have a wonderful selection of worldly cheeses. I'd like to meet those worldly cheeses and share a good bottle of port with them. I have heard that things are changing in the US, with lots of small-scale 'artisan' cheese-makers battling the factory producers for the much-abused American palate. _____________________
Logic : The art of thinking and reasoning in strict accordance with the limitations and incapacities of the human misunderstanding - The Devil's Dictionary
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Chris Norse
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12-18-2007 08:19
You can't go wrong with a good pepperjack.
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Michael Bigwig
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12-18-2007 08:20
I'd like to meet those worldly cheeses and share a good bottle of port with them. I have heard that things are changing in the US, with lots of small-scale 'artisan' cheese-makers battling the factory producers for the much-abused American palate. Mmmm...port. Tawny or Ruby? _____________________
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Brenda Connolly
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12-18-2007 08:20
I'd like to meet those worldly cheeses and share a good bottle of port with them. I have heard that things are changing in the US, with lots of small-scale 'artisan' cheese-makers battling the factory producers for the much-abused American palate. It would make sense. MicroBreweries and home brewing have grown immensely in response to the general abysmal state of mass market beer here, and in this part of the country small vineyards are producing some great wines, so the same should hold true for cheese. _____________________
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Chas Connolly
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12-18-2007 08:21
If you really want non-pasteurized dairy you can find it in USA the issue is it usually not for sell on open market and those who sell it you often hear how they sold non-pasteurized dairy products and some Child got very ill,etc. Here in Europe, the newspapers are full of stories about attacks on children by pasteurised cheeses. Just yesterday, a Swedish child was badly mauled by a pasteurised moose-milk cheese. Sounded pretty horrific. _____________________
Logic : The art of thinking and reasoning in strict accordance with the limitations and incapacities of the human misunderstanding - The Devil's Dictionary
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Brenda Connolly
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12-18-2007 08:22
Here in Europe, the newspapers are full of stories about attacks on children by pasteurised cheeses. Just yesterday, a Swedish child was badly mauled by a pasteurised moose-milk cheese. Sounded pretty horrific. Save the chidrenz from teh cheez. _____________________
Don't you ever try to look behind my eyes. You don't want to know what they have seen.
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Chas Connolly
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12-18-2007 08:32
It would make sense. MicroBreweries and home brewing have grown immensely in response to the general abysmal state of mass market beer here, and in this part of the country small vineyards are producing some great wines, so the same should hold true for cheese. Yep, I remember stumbling (literally) into a bar in Los Angeles that served Anchor Steam beer on tap, in frozen glasses. I stayed for over two years. Found some recently in a London, but it wasn't the same. _____________________
Logic : The art of thinking and reasoning in strict accordance with the limitations and incapacities of the human misunderstanding - The Devil's Dictionary
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Chas Connolly
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12-18-2007 08:43
Mmmm...port. Tawny or Ruby? I've honestly never bought a bottle of Ruby or Tawny port. I stick with Vintage, or LBV as long as it's not been filtered. _____________________
Logic : The art of thinking and reasoning in strict accordance with the limitations and incapacities of the human misunderstanding - The Devil's Dictionary
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Trout Recreant
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Join date: 24 Jul 2007
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12-18-2007 08:46
I second the vote for the Irish Cheddar - it's fantastic. Also, a good smoked cheese, like a Gouda or a smoked American cheddar should go well.
Save the Havarti for turkey sandwiches. I don't think it goes terribly well with any wine, but it's my absolute favorite for melting on a sandwich. You can get it with bits of dill in it as well. mmmmmm...... I made mozzarella a few times and really enjoyed it. It was a fun process, and fresh mozzarella is fantastic. I tried a few other cheeses, but they turned out sort of funny. Tasty, but funny. It's definitely a skill. The same with making wine. The beer I made turned out great, but the amount of effort that went into a case of beer was too much to make it worthwhile. Wine - hooo, man! NASA contacted me about using my wine recipe to power the space shuttle. It was awful-tasting rocket fuel. I think I did permanent liver damage because I was too stubborn to just dump it out. I've had some geat hand crafted homemade wines, but if you mess up, be prepared for spectacular failure. _____________________
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bilbo99 Emu
Garrett's No.1 fan
Join date: 27 Oct 2006
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12-18-2007 08:47
Cleopatra was taking her bath in ass's milk. "Would you like it pastuerized?" asked her maid "No thanks, just up to my t*ts will do" I'll er ........ I'll see you later then guys <cough> Now *that* is funny!!! _____________________
Be polite .. that newbie could be your next ex-partner.
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bilbo99 Emu
Garrett's No.1 fan
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12-18-2007 08:50
Ay up! Trout's here .. my cue to lock up and go home!
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Trout Recreant
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Join date: 24 Jul 2007
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12-18-2007 08:57
Hiya Bilbo.
Don't forget to punch out. _____________________
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