theREALdotnet
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My favourite blue:
So creamy and tasty…
So creamy and tasty…
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What interesting and tasty cheese are you enjoying today? This is like the spirits thread but for cheese.
- Thread starter Doodski
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TheWalkman
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While hiking in the Italian Dolomites many years ago, my hiking partner and I had a pasta dish in a local mountain hut topped with smoked ricotta, “Ricotta Affumicata” . The soft ricotta is smoked into a dry, dense puck and grated onto the pasta. The taste was sublime.
I’ve never been able to find this cheese in the US (and have been told they don’t make enough to export it) but hope to experience this again before my culinary pleasures come to an end. Simply fantastic.
Bon appetit!
I’ve never been able to find this cheese in the US (and have been told they don’t make enough to export it) but hope to experience this again before my culinary pleasures come to an end. Simply fantastic.
Bon appetit!
Last edited:
OP
- Thread Starter
- #83
I recently purchased some light weight camp'n cook gear for day hikes where I can hike'n cook and then return home refreshed and well fed. Cheese will play a major part in that. I actually like it when the cheese gets hot and sweaty in the sunlight. It tastes better.
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Now I’m down to do the opposite of the cheese loving 
we have in this tread .
Hotell breakfast , why is the cheese served the most bland possible and usually a bit dried out .....
we have in this tread .Hotell breakfast , why is the cheese served the most bland possible and usually a bit dried out .....
Hotel breakfast in my traveling days generally sucked. Not a lot of cheese either.Now I’m down to do the opposite of the cheese loving
Hotell breakfast , why is the cheese served the most bland possible and usually a bit dried out .....
OP
- Thread Starter
- #86
I always get those little cheese wedges wrapped in sealed plastic stuff. It's a mildly interesting snack. Cheese to me is a big honking hunk of multiple bites and something to really sink the teeth into. Not little nibbles and such.Now I’m down to do the opposite of the cheese loving
Hotell breakfast , why is the cheese served the most bland possible and usually a bit dried out .....
Roland68
Major Contributor
My breakfast today:
Gorgonzola Dolce dripping from the knife, straight from a 50cm large loaf with toasted bagel...
Gorgonzola Dolce dripping from the knife, straight from a 50cm large loaf with toasted bagel...
JyPay
Member
This is an industrial cheese, realy NOT GOOD AT ALL
...and cream crackers
It is imported to Australia too.... and is best avoided.This is an industrial cheese, realy NOT GOOD AT ALL
OP
- Thread Starter
- #90
Very interesting.
What is Gorgonzola Dolce DOP Cheese?
What is Gorgonzola Dolce DOP Cheese? Gorgonzola Dolce DOP is a soft, high-moisture blue cheese from the Piedmont and Lombardy regions of Italy. Made with pasteurized cow's milk, this cheese is aged …
www.cheese.com
Yes it is!
This local favorite of mine, which they say is "inspired by Saint Agur", is just as good. Too bad it's only available in my home country.
The word "Blå" means Blue.
Roland68
Major Contributor
and so delicious...Very interesting.
What is Gorgonzola Dolce DOP Cheese?
What is Gorgonzola Dolce DOP Cheese? Gorgonzola Dolce DOP is a soft, high-moisture blue cheese from the Piedmont and Lombardy regions of Italy. Made with pasteurized cow's milk, this cheese is aged …
OP
- Thread Starter
- #93
I eat sour cream and buttermilk in quantity so this cheese sounds very good.
"Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang."
JayGilb
Major Contributor
I live about 30 minutes from Colby Wisconsin and as expected they have a few wonderful cheese shops. One of my favorite cheese varieties, but I have never tried it with peanut butter.
Pareto Pragmatic
Senior Member
I have never had a bad/not that great cheese from this place, everything has been very good:
The cave aged mellage (three milk cheese) is very good. Their aged cheddar is great, the 8 year is my go to.
I also really like Humbolt Fog, from California. Rarely have it since leaving CA, but tasty for sure.
The cave aged mellage (three milk cheese) is very good. Their aged cheddar is great, the 8 year is my go to.
I also really like Humbolt Fog, from California. Rarely have it since leaving CA, but tasty for sure.
Just about to sit down to lunch with three favourite cheeses:-
Cote Hill Blue from Market Rasen, Lincolnshire
Baron Bigod from Bungay, Suffolk
Mrs Temple's Binham Blue from Wells Next The Sea, Norfolk
If I had to, I suppose I could give up meat, but would find it impossible to give up cheese.
S.
Cote Hill Blue from Market Rasen, Lincolnshire
Baron Bigod from Bungay, Suffolk
Mrs Temple's Binham Blue from Wells Next The Sea, Norfolk
If I had to, I suppose I could give up meat, but would find it impossible to give up cheese.
S.
OP
- Thread Starter
- #97
I admire your cheese selection. I am in a barren cheese wasteland (Canada.). I will need to maybe order in from the web because the grocers here have huge blocks of cheap cheese or tiny little hunks for exorbitant prices. I eat cheese several times per day so it's a major part of my eating life.
OP
- Thread Starter
- #98
OK I'm getting aggressive on the cheese front and finding retailers that have the goods in my city! Going online.
EDIT: Found a shop along my usual route daily so will go check it out tomorrow.
I need large blocks not little hunks!
EDIT: Found a shop along my usual route daily so will go check it out tomorrow.
I need large blocks not little hunks!
We moved to Brussels in October. We’ve been lucky to find an extraordinary cheese shop near us in Uccle, near Vanderkindere stop. Too many cheeses to name any. Apparently it is a well recognized cheese shop. A block away is an amazing bakery, Brood, run by this young charming Flemish young woman. And there’s always the beer. Despite the weather sucking to unimaginable levels, these three things keep me close to sane.
OP
- Thread Starter
- #100
I like that! Canada is not as special niche oriented as Euro peeps are.
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