Behold the power of cheese!

[badseed1980]

Ok, so cheese fiend here has become inspired by a post in sororbabylon's journal which seems to have been hijacked by women who love cheese. Let's share. Anyone have a favourite artisanal cheese or imported cheese? Dish! What is it and why do you like it?

I can't say as I have a favourite, but one I always remember off the top of my head as being superb is Cypress Grove's Purple Haze Chevre. It's a fresh goat cheese flavoured with dill pollen and lavender. It's amazingly creamy and rich with a mild tang to it, nothing too outrageous, and with a gorgeous floral-herbal note from the dill and lavender. I highly recommend it to anyone who likes goat cheese, or who is interested in getting to know goat cheese.



Mmm, cheese!

Comments

[ex-lark-asc.livejournal.com]

Flower Marie. French ewe's milk cheese I've had once and only once, courtesy of the amazing Cambridge Cheese Company; it was light, creamy and just sharp enough, with an amazing flowery note to it that apparently comes from what the sheep eat. It was so deliciously runny that it leaked all over the cheeseboard overnight, too :)

[badseed1980.livejournal.com]

Mmmm! Sounds tasty. I am totally on a cheese craving now.

[leenah.livejournal.com]

tofutti brand cream "cheese".

the only soy cheese i've had that tastes like the item it's mimicking.


otherwise, i got nothing. not any more.

be all sad for me now! make me food i can eat!

;)

[badseed1980.livejournal.com]

*snicker*

Creamy cheesy creamy cheesy cream cheese!

If you could do dairy, dear, I'd give you a saucer of cream.

[leenah.livejournal.com]

well, you did point me to the coupon for free creamer. so maybe you already did.

:)

[miss-lisa-ma.livejournal.com]

I'm woefully unschooled in cheese. That sounds sinfully yummy.

[badseed1980.livejournal.com]

I don't know anywhere near as much about cheese as I would like to, but I know a little bit.

I need to shop at Whole Foods for cheese more, because they'll cut me a piece the size I want, if I don't want as much as they've prepackaged. I can get little bits and sample a few.

I need to start taking notes on cheese, beer, and wine.

[anchasta.livejournal.com]

I was too, until I got a job cutting cheese! (puns are encouraged)

Now I am a cheese snob, and can't ever do American cheese again. *sigh* Or anything that says "Cheese product."

Mmm...so many kinds to try. Just buy one new one every time you go to the store with a few extra bucks...or see if there is a cheese shop around you and ask for samples, you'll be an addict too!

[badseed1980.livejournal.com]

There is one place where I like American cheese. That's in the "pizza English muffins" of my childhood. They do not really resemble pizza. They're English muffins toasted, then topped with Pizza Quick Sauce and a slice of American cheese and a sprinkle of Italian seasoning, and broiled. Total crap, of course, yet somehow addictive and easily craved by me when I want comfort food.

[anchasta.livejournal.com]

lol, I guess it is purely experience for you on that one...

For me? I never really cared for cheese before. I pulled it out of sammiches, cheddar made my wrinkle my nose if it was too tart/strong, and I only liked it in scrambled eggs!

Then I found Chevre, and Brie, and Havarti, and Asiago, and REAL Parmesan, and Amish Yogurt Cheese, and Yak Cheese, and Manchego, and Halloumi! AH!

NOW I AM STARVING!!!!

[badseed1980.livejournal.com]

And now I AM craving pizza English muffins! *sigh*

Must get some sauce and American cheese sometime.

[etainwilson.livejournal.com]

I especially like extra sharp cheese. I tend to favor Cabot cheese as many an eon ago as a college student I was sent on a brief internship to the Cabot Farm. I also love goat cheese. In Towson there is an amazing bagel place that sells a hot bagel covered in apple butter with melted goat cheese all over the top. I can't describe the flavor in words but its unbelievable and often a sell out item.

[roaming.livejournal.com]

Whole Foods sometimes, not always, has something called "Lemon Zest." It's stilton with chips of real lemon rind in it. The stilton is crumbly and dry-ish, while still being moist enough to hold together, if that makes sense. Doesn't, I know. Anyway. . . mouth orgasm. I eat it whole.

[badseed1980.livejournal.com]

Hmm. I've tried white stilton with cranberries and with apricots in it, and didn't much like it. I LOVE blue stilton, now, but the white with fruit was a little too sweet for me. It might not have been bad in a dessert, say, baked in puff pastry and drizzled with honey, but it wasn't "cheesy" enough for me.